Podcast
Questions and Answers
Why did the U.S. Public Health Services get involved in researching food establishments?
Why did the U.S. Public Health Services get involved in researching food establishments?
Unpasteurized milk and the spread of disease
What type of hand drying is not necessary?
What type of hand drying is not necessary?
Towel system that provides a clean section
How fast does E. coli manifest symptoms?
How fast does E. coli manifest symptoms?
3 days
The Fish & Fishery Product regulation does not include:
The Fish & Fishery Product regulation does not include:
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Roundworms are what type of biohazard?
Roundworms are what type of biohazard?
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Bacteria can be:
Bacteria can be:
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What type of gloves are not allowed in food preparation?
What type of gloves are not allowed in food preparation?
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What type of foods may have soil on them that needs to be washed?
What type of foods may have soil on them that needs to be washed?
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What is not a common symptom of a foodborne illness?
What is not a common symptom of a foodborne illness?
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Top food allergens are:
Top food allergens are:
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What group is not involved in food/kitchen inspections/permits?
What group is not involved in food/kitchen inspections/permits?
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Poor food safety can best be prevented by:
Poor food safety can best be prevented by:
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What are ways pests cause food contamination?
What are ways pests cause food contamination?
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All of the following food safety hazards can cause food to become unsafe for human consumption, except for:
All of the following food safety hazards can cause food to become unsafe for human consumption, except for:
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Where should sinks be available for food service workers?
Where should sinks be available for food service workers?
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Fingernail care is important for food service workers. What can be acceptable with single use gloves on?
Fingernail care is important for food service workers. What can be acceptable with single use gloves on?
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What is the best way to prepare for an inspection?
What is the best way to prepare for an inspection?
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These are not symptoms from foodborne illness:
These are not symptoms from foodborne illness:
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A person with a sore throat/fever can return to work with:
A person with a sore throat/fever can return to work with:
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The Big 5 does not include:
The Big 5 does not include:
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Which of the following is not a physical object but can cause contamination?
Which of the following is not a physical object but can cause contamination?
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In a self-service food area what practice is not required?
In a self-service food area what practice is not required?
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Why do ready-to-eat foods come under food service rules?
Why do ready-to-eat foods come under food service rules?
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Which of the following does not fall under ready-to-eat foods:
Which of the following does not fall under ready-to-eat foods:
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The most common symptom of an allergic reaction is:
The most common symptom of an allergic reaction is:
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When do permits and inspections need to take place?
When do permits and inspections need to take place?
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Is HACCP a voluntary process?
Is HACCP a voluntary process?
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What is a situation where live animals are allowed in a food establishment?
What is a situation where live animals are allowed in a food establishment?
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What cannot be used to dry utensils?
What cannot be used to dry utensils?
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What is not the procedure for handling contaminated gloves?
What is not the procedure for handling contaminated gloves?
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What is the best way to avoid bacterial contamination?
What is the best way to avoid bacterial contamination?
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The best way to reheat foods:
The best way to reheat foods:
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Is a separate hand washing sink required?
Is a separate hand washing sink required?
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Foodborne illnesses can last:
Foodborne illnesses can last:
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What cleaning agent is not necessary?
What cleaning agent is not necessary?
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A biohazard is not a:
A biohazard is not a:
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A _________ needs a host to survive.
A _________ needs a host to survive.
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All are main food allergens, except:
All are main food allergens, except:
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When was the last update to the FDA Food Code?
When was the last update to the FDA Food Code?
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When contamination occurs from raw chicken to fruits, it is called:
When contamination occurs from raw chicken to fruits, it is called:
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Ensuring food establishment interior does not need repair helps avoid:
Ensuring food establishment interior does not need repair helps avoid:
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Black specks in boxed food could be evidence of:
Black specks in boxed food could be evidence of:
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If injured when preparing food, bandages should be:
If injured when preparing food, bandages should be:
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Which foodborne illness has a preventative vaccine?
Which foodborne illness has a preventative vaccine?
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How can hair be controlled in food preparation?
How can hair be controlled in food preparation?
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How quickly do ready-to-eat foods need to be eaten?
How quickly do ready-to-eat foods need to be eaten?
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Study Notes
U.S. Public Health Involvement
- Investigated food establishments due to concerns over unpasteurized milk and disease transmission.
Food Safety Practices
- Hand drying requiring a towel system must provide a clean section to ensure hygiene.
- Cloth gloves are prohibited in food preparation to prevent contamination.
Disease and Symptoms
- Symptoms of E. coli can appear within 3 days after exposure.
- Common allergic reaction symptoms include trouble breathing, while bloody stool is not typical of foodborne illness.
Regulations and Inspections
- Fish & Fishery Product regulation does not account for past corrective measures.
- Inspections and permits should be completed prior to the opening of a food establishment.
- Private entities are not typically involved in food and kitchen inspection processes.
Foodborne Illness and Allergens
- The Big 5 pathogens do not include Hepatitis C, and the most common food allergens are wheat and shellfish.
- Foodborne illnesses can persist for up to 2 months.
Hygiene and Cleaning Procedures
- Separate hand washing sinks are mandatory for employees to maintain standards.
- Bandages used in food preparation should not be covered excessively with multiple bandages.
- Non-chemical agents like powders are not necessary for cleaning.
Pest and Contamination Control
- Pests, such as mice, can introduce significant contamination risks.
- Cross-contamination, such as from raw chicken to fruits, is not categorized as physical contamination.
Safety Protocols
- Following HACCP protocols is the best preparation for inspections.
- Changes of utensils are essential when tasting different foods to prevent bacterial contamination.
Handling Foods and Allergens
- Ready-to-eat food items must be consumed within 7 days to ensure freshness and safety.
- Hair control in food preparation can be managed with nets or hats.
Biohazards and Disease Prevention
- Biohazards include viruses and parasites, while chemicals do not qualify as biohazards.
- A virus needs a host to survive, which highlights their dependency on living organisms.
Inspection Requirements and Updates
- The FDA Food Code was last updated in 2017, emphasizing the importance of keeping food safety regulations current.
- Live animals, apart from service animals, are typically not permitted in food establishments.
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Description
This quiz explores U.S. public health involvement in food safety, including regulations, inspections, and foodborne illnesses. Test your knowledge on the practices and guidelines essential for maintaining hygiene and preventing disease transmission in food establishments.
