Food Safety and Public Health Regulations

Questions and Answers

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?

Towel system that provides a clean section

How fast does E. coli manifest symptoms?

3 days

The Fish & Fishery Product regulation does not include:

past corrective measures Signup and view all the answers

Roundworms are what type of biohazard?

Virus/parasite Signup and view all the answers

Bacteria can be:

not contagious Signup and view all the answers

What type of gloves are not allowed in food preparation?

Cloth Signup and view all the answers

What type of foods may have soil on them that needs to be washed?

raw fruit Signup and view all the answers

What is not a common symptom of a foodborne illness?

bloody stool Signup and view all the answers

Top food allergens are:

Wheat & shellfish Signup and view all the answers

What group is not involved in food/kitchen inspections/permits?

Private Signup and view all the answers

Poor food safety can best be prevented by:

Experience Food Service Manager Signup and view all the answers

What are ways pests cause food contamination?

Fly across the kitchen Signup and view all the answers

All of the following food safety hazards can cause food to become unsafe for human consumption, except for:

physical Signup and view all the answers

Where should sinks be available for food service workers?

Separate sink by the food preparation area Signup and view all the answers

Fingernail care is important for food service workers. What can be acceptable with single use gloves on?

bitten nails Signup and view all the answers

What is the best way to prepare for an inspection?

Follow HAACP protocol Signup and view all the answers

These are not symptoms from foodborne illness:

Gas Signup and view all the answers

A person with a sore throat/fever can return to work with:

Doctor's note with negative strep test Signup and view all the answers

The Big 5 does not include:

Hep C Signup and view all the answers

Which of the following is not a physical object but can cause contamination?

A mouse Signup and view all the answers

In a self-service food area what practice is not required?

A sneeze guard Signup and view all the answers

Why do ready-to-eat foods come under food service rules?

They have a long shelf-life Signup and view all the answers

Which of the following does not fall under ready-to-eat foods:

Fermented sausages Signup and view all the answers

The most common symptom of an allergic reaction is:

Trouble breathing Signup and view all the answers

When do permits and inspections need to take place?

Before a food establishment opens Signup and view all the answers

Is HACCP a voluntary process?

True Signup and view all the answers

What is a situation where live animals are allowed in a food establishment?

Service animal in sales area Signup and view all the answers

What cannot be used to dry utensils?

Washboard Signup and view all the answers

What is not the procedure for handling contaminated gloves?

Disposing them off Signup and view all the answers

What is the best way to avoid bacterial contamination?

Change utensils when tasting different foods Signup and view all the answers

The best way to reheat foods:

Reheat in an oven Signup and view all the answers

Is a separate hand washing sink required?

True Signup and view all the answers

Foodborne illnesses can last:

Up to 2 months Signup and view all the answers

What cleaning agent is not necessary?

Powder Signup and view all the answers

A biohazard is not a:

Chemical Signup and view all the answers

A _________ needs a host to survive.

Virus Signup and view all the answers

All are main food allergens, except:

Coconuts Signup and view all the answers

When was the last update to the FDA Food Code?

2017 Signup and view all the answers

When contamination occurs from raw chicken to fruits, it is called:

Physical contamination Signup and view all the answers

Ensuring food establishment interior does not need repair helps avoid:

Biological contamination Signup and view all the answers

Black specks in boxed food could be evidence of:

rot Signup and view all the answers

If injured when preparing food, bandages should be:

Covered with 2 bandages Signup and view all the answers

Which foodborne illness has a preventative vaccine?

Hep A Signup and view all the answers

How can hair be controlled in food preparation?

A net or hat Signup and view all the answers

How quickly do ready-to-eat foods need to be eaten?

7 days Signup and view all the answers

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.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

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.