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Texas State Food Safety Exam Study Guide

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Texas State Food Safety Exam Study Guide Hot TCS food should be held at - ✔✔135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - ✔✔155 F (68 C) Eggs that will be hot held for services need to be cooked to - ✔✔155 F (68 C) for at least 15 secs. Food workers should avoid bare-hand contact with ready-to-eat food, unless - ✔✔That food will be an ingredient in a meal that is cooked to required temperature Regrigerated foods must be received at a temperature of - ✔✔41 F (5 C) or lower If employees store medicine in the establishment, - ✔✔it must have legible manufacturer's label Frozen foods may be thawed in the microwave if the food will be cooked - ✔✔immediately afterward High moisture content, or water activity, can cause a food to require time or temperature control - ✔✔to keep it safe The food should be heated for no longer than an hour, followed by cooling, regrigeration or freezing, and then cooking the food to its - ✔✔minimum internal temperature Managers can train employees to prevent deliberate contamination through simple habits - ✔✔like telling management if they notice anything unusual or suspicious A toilet room for females must have - ✔✔a covered receptacle for sanitary napkins Backflow occurs when dirty water and potable (drinkable) water cross paths within a plumbing system and the potable water becomes contaminated - ✔✔A good way to prevent backflow is to install an approved backflow prevention device Handwashing sinks should be equipped with a mixing valve, which blends hot water with cold water, or - ✔✔a combination faucet to provide a water temperature of at least 100 F (38 C) Food workers with vomiting or diarrhea must be excluded ( or sent home) from food service establishments - ✔✔These are common symptoms of foodborne illness A food manager must report a disease or illness to the appropriate regulatory authority if an employee has been diagnosed with - ✔✔Norovirus, Hepatitis A, E coli. , any type of Salmonella, or Shigella If necessary, linens and packaged single-use items may be stored in a locker room if they are in a cabinet. - ✔✔No other food or ware items may be stored there Floor equipment that is not easily moveable should be either be elevated - ✔✔6 inches (15cm) above the floor or sealed to the floor Hot water used to sanitized must contact the material or surface for at least - ✔✔30 secs to be effective Recalled food should be segregated and stored in designated areas - ✔✔separate from food or other items that could be contaminated Employees must be trained on how to properly measure the - ✔✔concentration of sanitizing solution for manual warewashing A variance is required if a food establishment cures or smokes food or uses additives or other component (such as vinegar) - ✔✔for preservation An employee is chewing gum when she arrives to her shift. under what circumstance may the manager allow her to chew gum? - ✔✔If she only chews the gum in the break room FDA major food allergen groups - ✔✔- milk, - eggs, - fish (bass, flounder, cod), - Crustacean shellfish (crab, lobster, shrimp), - tree nits (almonds, walnuts, pecans) - peanuts - wheat - soybean An employee has cooled a pan of mashed potatoes from 135F to 68F in two hours. How much time does she have left to cool the mashed potatoes to 41F - ✔✔Four hours Which menu item requires a consumer advisory? - ✔✔Oyster that will be served raw Which process reduces pathogens on a food contact surface to a safe level? - ✔✔Sanitizing A food worker needs to thaw five pound

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