advanced culinary TSA

What are the multi-celled organisms that can cause illness when eaten; roundworms are an example of?

• viruses

• bacteria

• parasites

• fungi

What are the biological hazards that can cause illness when they invade a cell and trick the cell into making more of them?

• a. viruses

• b. parasites

• c. bacteria

• d. fungi

What is the specific point in the process of food handling where you can prevent, eliminate or reduce a hazard?

• critical limit

• corrective action

• monitoring procedure point

• critical control point

Which is a food-service establishment's response when measurements indicate that food is unsafe?

• critical control point

• monitoring procedure point

• corrective action

• consumer control point

What is the last step in the HACCP plan?

• conduct a hazard analysis

• establish record-keeping procedures

• verify that the system works

• define the corrective action

What is the temperature danger zone in which pathogens thrive and reproduce is

• 31°-125°F

• 35°-95°

• 41°-135°F

• 145°-225°

When using the two-stage cooling method, you must bring food down to a temperature below 41°F within at time frame?

• 6 hours

• 4 hours

• 2 hours

• 1 hours

When using the one-stage cooling method, you must bring food down to a temperature below 41°F within at time frame?

• 6 hours

• 4 hours

• 2hours

• 1 hours

What does USDA stand for?

• United States Drug Association

• Universal Standards Department for Agriculture

• United States Department of Agriculture

• Universal Standards for Dairy and Agriculture

What does FIFO stand for?

• Full In Full Out

• Fit In Fill Out

• Fill In Fill Out

• First In First Out