Food handler safety test questions and answers already graded A

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Food handler safety test questions and answers already graded A for how long must shellfish tags be kept in the department ✔✔90 days what is a a glue board? ✔✔c.pest control device for use... in the store, proper storage containers are made of? ✔✔stainless steel & copper what is the temp danger zone according to the 2009 FDA food code ✔✔41 F and 135 f where would you most likely find clostridium botulinum? ✔✔swollen cans where are salmonella spp, most commonly found? ✔✔poultry & eggs in refrigerated case, what is te maximum temp cold food can be held at? ✔✔41 F hepatitis A is a ✔✔virus what is the minimum internal temperature that ground beef has to reach to be safe? ✔✔155 F for 15 seconds what is the cause of ice crystal formation on frozen product ? ✔✔partially thawed & then refrozen hazardous foods that were cooked and then refrigerated must be re heated to what temp ✔✔165 F what does FIFO stand for ? ✔✔first in first out how do you check the temp of packaged lunch meat with a BI- Metallic stemmed thermometer? ✔✔place thermometer tightly between 2 packages what does HACCP stand for? ✔✔hazard analysis critical control point what is a cross connection? ✔✔potable water supply & sewer line connects if a piece of jewelry drops into a salad what kind of contamination will result? ✔✔physical to calibrate a Bi- metallic probe thermometer, you put it in an ice bath and adjust the dial to read what temp? ✔✔32 f in a refrigerated meat room ( 55 F 12.8 C what is the maximum time that food contact surfaces can go between cleaning and sanitizing? ✔✔10 hours you have one cutting board in your small kitchen , you have just sliced some chicken breast for cooking and now need to prepare a green salad. what should you do the cutting board and knife before using them t prepare the salad ? ✔✔scrub them with hot water and detergent, rinse thoroughly, and then sanitize them. is an ice bath an acceptance method to cool foods? ✔✔yes what is the minimum internal cooking temp of pork containing stuffing? ✔✔165 f for 15 seconds potentially hazardous foods in the hot case need to be kept at or above what temp.? ✔✔135 f which of these foods can be stored at room temp? ✔✔raw carrots which of these foods can be held hot at 130 f instead of 135 F? ✔✔rare roast beef an air gap between the faucet and drain is required to prevent what? ✔✔back flow what should you do first to cool a batch of cooked hot soup that was just cooked? ✔✔pour into 2 deep shallow pans your deli cooked lasagna to 165 F and then transported it across town to an event at what temp must the lasagna be once it reaches the events? ✔✔135 F while cleaning the deli case, some of your cleaner got into the food: which type of contamination would this be? ✔✔chemical what is the correct internal cooking temp for pork & fish to be at or above? ✔✔145 F for 15 seconds which sequence is correct? ✔✔wash , rinse, sanitize, air dry what is the correct refrigeration temp for eggs? ✔✔45 F why is listeria monocytogenes such a unique bacteria ? ✔✔it can grow in Cold temp where is Vibrio parahaenmolyticus most commonly found? ✔✔shellfish what is the maximum temp that cold food can be held at in a refrigerated? ✔✔41 f the micro organisms of greatest concern to the food service manager are? ✔✔bacteria what internal cooking temp does chicken have to reach to be safe? ✔✔165 f what is the minimum required temp of sanitizer? chlorine lodine or quaternary ammonium? ✔✔55 f where E coli primarily found? ✔✔ground beef thermometers must be located inside all refrigerated units at their point? ✔✔warmest which type of container can not be sued in our stores? ✔✔galvanized metal where should serving utensils for deli full service salads be placed when not in use? ✔✔in the food with handle out who publishes and updates the food code? ✔✔FDA is the treatment of a clean surface to reduce the number of disease causing microorganisms to safe levels ? ✔✔sanitizing if a bakery employee comes to work with a runny nose & sore throat, which of thew following job activities would you restrict to them? ✔✔take out garbage & clean floors for hot water sensitization , at what temp should utensils be immersed in water for a minimum of 30 seconds ? ✔✔171 f carpeting may be used in which of the following areas? ✔✔entrances employees can help ensure food safety while preparing food by? ✔✔all of the above which symptoms would an employee not have to notify the PIC of ? ✔✔a migraine headech all of the following are common allergens except ? ✔✔rice which of the following is the main vehicle for virus transfer ? ✔✔both b and C which term below is used when two or more cases of the same symptoms occur after consuming the same foods? ✔✔food borne illness outbreak which of the following are benefits of a good food safety system ? ✔✔all of the above what does a flow diagram provide for in hazard analysis? ✔✔a map of the sequence of steps or operation involved with a particular food item or process which is not your responsibility, with respect to government food safety? ✔✔finding out which inspector are more lenient and dealing only with them what pest are highest concern due to their ability to spread illness? ✔✔flies and rodents which of the following is not safe ? ✔✔at ambient room temp included in the duties of the person in charge ( PIC) are ensuring that the relevant regulation are observed and that employe ✔✔as part of the cooking process which of the following groups is not especially susceptible to food borne illness? ✔✔young adults some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by forming which of the following? ✔✔spores as a manager, what is the best way to determine if employee training has been successful? ✔✔observe performance of the task that was taught [Show More]

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