HOSP 420 Midterm (Devry)

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HOSP 420 Midterm (Devry)

(TCO 5) Which of the following is not considered a potentially hazardous food?

(TCO 2) Where does mold typically grow?

(TCO 2) In order for viruses to survive and reproduce, which one of the following conditions is necessary?

(TCO 2) In which of the following types of food are bacteria most likely to grow?

(TCO 1) Which food is most likely to cause a foodborne infection?

(TCO 4) Which parasite below is found typically in fish/marine mammals?

(TCO 9) How many times should you check the temperature of meat?

(TCO 6) Keeping track of food temperatures while cooking is an example of which HACCP principle?

(TCO 5) Which of the following is the correct way to serve uncooked food?

(TCO 4) When getting ice from the ice machine, always use _____ to prevent cross-contamination.

(TCO 1) Discuss the possible risks that can be associated with high-risk populations. What is the key factor that they all share?

(TCO 2) Identify and briefly explain the eight most common allergens, associated symptoms, and methods of prevention.

(TCO 3) Discuss proper hand washing procedures for food service employees.

(TCO 3) Describe the components of a good personal hygiene program that should be properly placed in a food service establishment.

(TCO 5) To measure proper temperatures in the kitchen, we need to ensure that food service managers calibrate thermometers properly. Explain the process of using the ice-point methods for calibrating a thermometer.

(TCO 4) If your food service operation purchases crustaceans, what acceptable criteria must they have before you accept the shipment at the receiving stage?

(TCO 7) Poultry is perhaps the most susceptible animal protein to foodborne illness. What are some criteria that you should follow in order to reject questionable poultry?

(TCO 4) Please describe what FIFO stands for and why it is important to practice and train your staff on this system.

(TCO 5) Identify several methods for preventing contamination and time temperature abuse of prepared food in vending machines.

(TCO 5) There are several ways for cooking potentially hazardous foods. Identify and explain the proper procedure for cooking potentially hazardous food in a microwave.

(TCO 10) Critically examine food safety management systems. Why is it important to implement a food safety management system? What prerequisites do we need to keep in mind? Differentiate between the various components of a food safety management system. Analyze the key components of a food safety management system. How will you implement a food safety management system via HACCP? What is the main benefit and feature of a food safety management system?