NEHA final test, Questions and answers, 100% Accurate, graded A

NEHA final test, Questions and answers, 100% Accurate, graded A+ what must be at the lavarory/ restroom sink? - ✔✔-Hot/Cold water, soap, paper towel, garbage can. What is the five step floor cleaning procedure - ✔✔-S ...

NEHA final test, Questions and answers, 100% Accurate, graded A+ what must be at the lavarory/ restroom sink? - ✔✔-Hot/Cold water, soap, paper towel, garbage can. What is the five step floor cleaning procedure - ✔✔-Sweep, scrub brush, squeegee, dry mop. Why must refrigerator and freezer and dry storage shelves be slatted/slotted/not solid? - ✔✔-Ensure circulation. What is the PIC and when must the PIC be present at your business (as defined by the FDA Food Code)? - ✔✔-Person in Charge: The individual present at a food establishment who is responsible at time of inspection. What is the temperature range on you biotherm/thermometer? - ✔✔-0°- 220°F How are utensils properly stored and picked up? - ✔✔-Dry clean place at least 6" above floor. Should be pre wrapped and only handles touched. What is a cross connection? - ✔✔-The mixing of drinking and contaminated water in plumbing. Where can your employees smoke? - ✔✔-Designated smoking area. What are toxins? - ✔✔-Poison produced by pathogens, either in food or body after consumption of contaminated food. What are the following proper names? What are they responsible for? - ✔✔-FDA-Food and Drug Administration. USDA-United States Department of Agriculture EPA-Environmental Protection Agency CDC-Centers for Disease Control and Prevention NMFS-National marine Fisheries Services Who are the high-risk population? - ✔✔-People who are at risk for foodborne illness. The elderly, the children, people who are immuno compromised, pregnant women, and allergen-sensitive people. What are the three types of delivered goods? - ✔✔-Refrigerated items, frozen items, and dry goods. What are the eight major food allergens? - ✔✔-Milk, eggs, fish and shellfish, tree nuts, peanuts, wheat, and soy/soybeans. What is washed in the ware-washing sink? - ✔✔-Dish wares. NO FOOD. What happens at the hand-washing sink? - ✔✔-Only hand washing, 20 seconds. Which equipment is best suited to reheat foods to the proper temperature? - ✔✔-Food must be reheated with proper food preparation equipment What should manual sanitizer hot water tempeture be? Describe manual methods and temperatures - ✔✔-Sanitizer hot water temp. 171°F. 1- remove soil 2- detergent water in 110° F 3-Clean water to rinse 4- Sanitized Solution temperature 171°F for 30 sec. 5- Air dry What are the temperature for dish machines for washing wares? - ✔✔-Can vary according to the type of machine. The final temp. should be 180°F to ensure sanitation. If the water is too hot, over 195°F, the water will vaporize before the items are sanitized. What do you do when the health inspector arrives? target - ✔✔-Don't panic,Check credentials, clarify the reason, don't refuse, be cooperative, go along, take notes, don't argue, act professionally, discuss violations, sign the report Now the steps for the HACCP food safety plan in the correct sequence - ✔✔-1 Control measues 2 Determine critical point 3 Target level 4 Monitoring System 5 Corrective actions 6 Verification 7 Documentation and Record keeping What are the 3 types of inspections and what are the details about them? - ✔✔-TRADICIONAL INSPECTION - inspections end with a number or letter grade. RISK BASED INSPECTION- priority items are those know to cause a or to contribuye to foodborne illnesses. HACCP INSPECTION- based inspection focus on the control of hazards throughout the food flow. What are the 3 types of contamination? - ✔✔-Biological, Physical and Chemical When does the PIC restrict an employee? - ✔✔-If he has a sore throat with fever. When does the PIC exclude an employee? - ✔✔-Vomiting, diarrhea, jaundice, hepatitis A, typhoid fever, sore throat, shigella spp., shiga toxin-producing E. coli, norovirus, nontyphoidal salmonella. What are the phases of bacteria growth? LOG PHASE LAG PHASE STATIONARY PHASE DECLINE PHASE - ✔✔-LONGARITHMIC or LOG PHASE , when the bacteria multiply rapidly. LAG PHASE , when the bacteria are not multiplying at all STATIONARY PHASE, if the number of bacteria produced by multiplication equals the number of bacteria dying. DECLINE PHASE- if the number of bacteria decreases as there are more bacteria dying than multiplying What are the 4 biological contaminants? - ✔✔-Bacteria, viruses, parasites and fungi After how many hours you must change your gloves after doing the same task at the same area? - ✔✔-4 hours What are all the reasons you must change your gloves in the kitchen? - ✔✔-When changing tasks, after touching raw meat, before handling cooked or ready to eat food, after covering mouth for sneezing or coughing,after touching face or hair, when become soiled or torn, after 4 hours. What is the first step to proper pest management? - ✔✔-Preven