Reference no: EM13180335

1. Why must shellstock tags be retained for 90 days?

Ninety days is the mortality rate of shellfish and indicates product freshness.
Ninety days coincides with the lunar cycle which affects tides in harvesting areas.
Ninety days allows the provider adequate time to prove the harvester had all of the necessary permits.
Ninety days accounts for the shelf life, incubation, diagnosis, and reporting of foodborne illness.

2. Define the circumstances that can cause backflow to occur.

Extraordinary demand, negative water pressure, and standing water in food service equipment.
Low demand, positive water pressure, and running water in food service equipment.
Low water temperature, hard water supply, and PVC piping connected to the food service equipment.
High water temperature, soft water supply, and copper lines connected to the food service equipment.

3. Identify the food that should not be served to young children and provide the rationale for why.

Unpasteurized apple cider because of the presence of Listeria monocytogenes
Irradiated ground beef because of the presence of shiga toxin producing E. coli
Soft-boiled eggs because of the presence of Salmonella spp.
Raw milk because of the presence of Hepatitis A

4. A foodhandler is slicing bread. Explain why the bread knife is NOT required to be cleaned and sanitized every 4 hours.

Bread has a low water activity and neutral pH and therefore not considered a potentially hazardous food (time temperature control for safety (TCS)).
Bread has a high water activity and neutral pH and therefore is not considered a potentially hazardous food (time temperature control for safety (TCS))
The knife should be cleaned and sanitized because bread is considered a potentially hazardous food (time temperature control for safety (TCS)).
The knife only requires cleaning, not sanitizing, because the bread is considered a potentially hazardous food (time temperature control for safety (TCS)).