Who has the higher risk of foodborne illness? - ANSWER Elderly people
Parasites are commonly associated with: - ANSWER seafood
Ciguatera Toxin is commonly found in: - ANSWER amberjack
What is a TCS Food? - ANSWE
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Who has the higher risk of foodborne illness? - ANSWER Elderly people
Parasites are commonly associated with: - ANSWER seafood
Ciguatera Toxin is commonly found in: - ANSWER amberjack
What is a TCS Food? - ANSWER Baked potato
Metal shavings are which type of contaminant - ANSWER Physical
What should foodservice operations do to prevent the spread of hepatitis A? - ANSWER Exclude staff with jaundice from the operation
To wash hands properly, a food handler must first - ANSWER wash hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.? - ANSWER Control flies inside and outside of the operation.
What must a food handler with a hand wound do to safely work with food? - ANSWER Bandage the wound with an impermeable cover and wear a single-use glove
What items are considered acceptable work attire for a food handler? - ANSWER Plain-band ring
What task requires food handlers to wash their hands before and after doing it? - ANSWER Handling raw meat, poultry, or seafood
Which action requires a food handler to change their gloves? - ANSWER The food handler is wearing gloves that have been torn.
How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation? - ANSWER Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected? - ANSWER The receiving temperature is 50F
Where should ground fish be stored in a cooler? - ANSWER below the pork roasts
What is the maximum number of days that ready-to-eat food can be stored if held at 41F? - ANSWER 7 days
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored? - ANSWER Lettuce, fresh halibut, fresh beef roast, ground chicken
What organization requires Material Safety Data Sheets? - ANSWER OSHA
What is the minimum internal cooking temperature for rice that is hot-held for service? - ANSWER 135F
What food item does the Food and Drug Administration advise against offering on a children's menu? - ANSWER rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature: - ANSWER 165F for 15 seconds
What method should never be used to thaw food? - ANSWER Place item on a prep counter
When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? - ANSWER 60 minutes (1 hour)
Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? - ANSWER 6 hours
Hot TCS food can be held without temperature control for a maximum of: - ANSWER 4 hours
Which food may be re-served to customers? - ANSWER Unopened, pre-packaged food
What is the purpose of setting a critical limits in the HACCP plan? - ANSWER To Reduce hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize objects? - ANSWER 171F
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - ANSWER Corrective Action
What is the final step in cleaning and sanitizing a prep table? - ANSWER allowing the surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object being sanitized? - ANSWER 30 seconds
If a food-contact surface is in constant use, how often should it be cleaned an sanitized? - ANSWER every 4 hours
What is the third step in cleaning and sanitizing items in a 3-compartment sink? - ANSWER Rinsing
What type of thermocouple probe should be used to check the internal temperature of a beef roast? - ANSWER Penetration
What food safety practice can prevent cross-contact? - ANSWER Washing, rinsing, and sanitizing, utensils before each use.
What is the most likely cause of wheezing and hives? - ANSWER Food allergies
What is a basic characteristic of a virus? - ANSWER requires a living host
Where should staff members eat, drink, smoke, or chew gum? - ANSWER In designed areas
When can a food handler with a sore throat and a fever return to work with or be around food? - ANSWER A written medical release is provided
What should a foodservice operator do when responding to a foodborne-illness outbreak? - ANSWER Segreate the product
What bacteria is commonly linked with poultry, eggs, dairy products and produce? - ANSWER Salmonella spp.
Scombroid poisoning can be prevented by: - ANSWER purchasing fish from approved, reputable suppliers
Jaundice is a symptom of which foodborne illness? - ANSWER Hepatitis A
Food must be cooled from 135F to ______ within 2 hours - ANSWER 70F
What type of container should be used to transport TCS food from the place of preparation to the place of service? - ANSWER Insulated
A back-up of raw sewage has occurred in the kitchen. What should happen next? - ANSWER close the affected area and clean it.
What is coving? - ANSWER curved, sealed edge between a floor and a wall
What is the definition of sanitizing? - ANSWER Reducing the pathogens on a surface to safe levels
Which reason should an inspector close an operation? - ANSWER Infestation of cockroaches or mice
Where should dirty clothing be stored inside the operation? - ANSWER in non-absorbent containers or washable laundry bags
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