In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - ANSWER 180°
A foodhandler must be excluded from the operation for which symptom? - ANSWER Jaundice
The risk of physic
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In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - ANSWER 180°
A foodhandler must be excluded from the operation for which symptom? - ANSWER Jaundice
The risk of physical contamination can be reduced by - ANSWER Using shields on fluorescent lightbulbs where food is stored
What is the temperature range of the temperature danger zone? - ANSWER 41° to 135°
What is a form some bacteria take to keep from dying when they do not have enough food? - ANSWER Spore
Most regulations for food service operations are written at what level? - ANSWER State
Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of - ANSWER Cross-contamination
What should be used to dry hands after washing them? - ANSWER Single use paper towel
At what internal temperature should raw meat, poultry, and seafood be stored? - ANSWER 41° or lower
Peanuts and soy products are dangerous for people with what condition? - ANSWER Food allergies
What type of container should be used to transport TCS food from the place of preparation to the place of service? - ANSWER Insulated
To learn a new skill, learners must be given the opportunity to - ANSWER Practice the skill
What is the only jewelry that may be worn on the hand or arms while handling food? - ANSWER Plain-band ring
Who should apply pesticides in an operation? - ANSWER Pest control operator
A back up or raw sewage has occurred in the kitchen. What should happen next? - ANSWER Close the affected area and clean it
When using a bottom-to-top shelving order, what determines the best placement of food in the cooler? - ANSWER Minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket, is an example of a(n) - ANSWER Cross connection
What is the intended use for a hand antiseptic? - ANSWER Reduce pathogens on the skin
An example of TCS food is - ANSWER Sliced cantaloupe
A customer having an allergic reaction may show which symptom? - ANSWER Wheezing
Raw or undercooked dishes made for high-risk population must use eggs that have been - ANSWER Pasteurized
The effectiveness of chemical sanitizer is NOT affected by its - ANSWER Color
After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong? - ANSWER A food handler failed to wash hands and change gloves after handling the raw meat.
A food handler who has just bused tables must do what before handling food? - ANSWER Wash hands
Where should pesticides be stored? - ANSWER In a secure storage area away from food
Which agency enforces food safety in a food service operation? - ANSWER State and local regulatory authority
Food in storage should be rotated using which method? - ANSWER FIFO- first in first out
What can cause histamine to form in tuna? - ANSWER Time temperature abuse
Several people became ill with bacillus Cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what? - ANSWER Food borne illness
Why are young children at a higher risk for food borne illness? - ANSWER Their immune systems are not fully developed
What is the second basic rule of an integrated pest management program? - ANSWER Deny the pests food, water and a nesting or hiding place
Food stored in a dry storage area should NOT be - ANSWER Touching the wall
How long must shell stock tags be kept on file? - ANSWER 90 days after the container has been emptied or the last shellfish was served from the container.
You should label all ready-to-eat TCS food that is prepped in-house and held longer than - ANSWER 24 hours
What is the definition of sanitizing? - ANSWER Reducing the number of pathogens on a surface to a safe level
When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? - ANSWER Labels on food
What is the first basic rule of an IPM program? - ANSWER Deny pests access to the facility
The three potential hazards to food are biological, physical and - ANSWER Chemical
People who are "carriers" are able to carry pathogens in their system and infect others, yet they never - ANSWER Become ill themselves
What is the only certain way to prevent back flow? - ANSWER Air gap
When should employees receive food safety training - ANSWER When hired and then periodically after that
On the job training works best for - ANSWER Individuals or small groups
TCS Food must be reheated to what temperature for 15 seconds within 2 hours - ANSWER 165°
To work with food, a food handler with a hand wound must - ANSWER Bandage the wound and wear a single use glove
How can managers play a key role in promoting good personal hygiene ? - ANSWER Modeling proper behavior at all times
What do time-temperature indicators do? - ANSWER Show if food has been time- temperature abused during shipment
What is one way that food should NEVER be thawed? - ANSWER At room temperature
What is the minimum internal cooking temperature for poultry? - ANSWER 165°
What is the first step in developing a HACCP plan? - ANSWER Conduct a hazard analysis
Which type of pathogen is hepatitis A? - ANSWER Virus
Where is the only place a food borne virus can reproduce ? - ANSWER Persons intestines
What is an infrared (laser) thermometer used to measure? - ANSWER Surface tempature
A training need is a - ANSWER Structured sequence of events that lead to learning
Which is a sign of a possible rodent infestation - ANSWER Pile of soft material in the corner
Hot TCS food that has been held below 135°F for over 4 hours should be - ANSWER Thrown out immediately
What is the purpose of material Safety data sheets? - ANSWER Inform employees of safe use and hazards associated with chemicals used in the operation
What is the FDA - ANSWER The federal government's recommendations for food service sanitation regulations
A package of flour that arrives on the receiving dock with signs of dampness on the bag should be - ANSWER Rejected and returned to the supplier
What action should a manager take when a food handler reports being diagnosed with shigellosis? - ANSWER Send the food handler home, and then call the local regulatory authority
What happens when the water temperature in a high temperature dish washing machine is too high? - ANSWER The water vaporizes before items can be sanitized
When receiving a delivery of food for an operation , it is important to - ANSWER Inspect all food immediately before storing it
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength - ANSWER Use a test kit to check the sanitizer's concentration
Cold TCS food must be received at what internal temperature? - ANSWER 41°F
What is the minimum internal cooking temperature for TCS food cooked in a microwave? - ANSWER 165°F
What is the calibration nut on a bimetallic stemmed thermometer used for? - ANSWER Keep it accurate
A food handle put labeled, ready to eat food under raw hamburger patties in the cooler . What was done wrong? - ANSWER The food handler did not store ready to eat foods above raw food
If a food contact surface has been soiled, what three actions must be performed before it can be used again? - ANSWER Clean, rinsed, sanitized
What is the maximum acceptable receiving temperature for fresh poultry? - ANSWER 41°F
Labels on containers of ready-to-eat TCS food that was prepped on-site must include the - ANSWER Date that the food should be sold
How should a prep table be cleaned and sanitized? - ANSWER Clean with a cleaner, rinse the surface and then sanitize the surface
If a food-contact surface is in constant use, how often must it be cleaned and sanitized? - ANSWER Every 4 hours
What is the right way to measure the temperature of fresh meat , poultry, or seafood when it is delivered? - ANSWER Insert the thermometer stem or probe into the thickest part of the product
What is one factor that affects the growth of microorganism in food? - ANSWER Acidity
What is the correct procedure for washing hands? - ANSWER Wet hands and arms with water at least 100°F. Apply soap, vigorously scrub hands and arms for 10 to 15 seconds
How should food handlers keep their fingernails? - ANSWER Short and unpolished
A food handler who spends an entire shift deboning chicken should change gloves -
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