Who has the higher risk of foodborne illness? Ans- Elderly people
Parasites are commonly associated with: Ans- seafood
Ciguatera Toxin is commonly found in: Ans- amberjack
What is a TCS Food? Ans- Baked potato
Metal
...
Who has the higher risk of foodborne illness? Ans- Elderly people
Parasites are commonly associated with: Ans- seafood
Ciguatera Toxin is commonly found in: Ans- amberjack
What is a TCS Food? Ans- Baked potato
Metal shavings are which type of contaminant Ans- Physical
What should foodservice operations do to prevent the spread of hepatitis A? Ans- Exclude staff
with jaundice from the operation
To wash hands properly, a food handler must first Ans- wash hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.? AnsControl flies inside and outside of the operation.
What must a food handler with a hand wound do to safely work with food? Ans- Bandage the
wound with an impermeable cover and wear a single-use glove
What items are considered acceptable work attire for a food handler? Ans- Plain-band ring
What task requires food handlers to wash their hands before and after doing it? Ans- Handling
raw meat, poultry, or seafood
Which action requires a food handler to change their gloves? Ans- 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? Ans- Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected? Ans- The receiving temperature is 50F
Where should ground fish be stored in a cooler? Ans- below the pork roasts
What is the maximum number of days that ready-to-eat food can be stored if held at 41F? Ans- 7
days
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground
chicken be stored? Ans- Lettuce, fresh halibut, fresh beef roast, ground chicken
What organization requires Material Safety Data Sheets? Ans- OSHA
What is the minimum internal cooking temperature for rice that is hot-held for service? Ans135F
What food item does the Food and Drug Administration advise against offering on a children's
menu? Ans- rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature: Ans- 165F for 15 seconds
What method should never be used to thaw food? Ans- Place item on a prep counter
When partial cooking food to be finished later, what is the maximum cooking time allowed
during initial cooking? Ans- 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? Ans- 6 hours
Hot TCS food can be held without temperature control for a maximum of: Ans- 4 hours
Which food may be re-served to customers? Ans- Unopened, pre-packaged food
What is the purpose of setting a critical limits in the HACCP plan? Ans- To Reduce hazards to
safe levels
What is the minimum water temperature required when using hot water to sanitize objects? Ans171F
What HACCP principle is being practiced when food handlers rewash melons that have surface
dirt? Ans- Corrective Action
What is the final step in cleaning and sanitizing a prep table? Ans- allowing the surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object being sanitized?
Ans- 30 seconds
If a food-contact surface is in constant use, how often should it be cleaned an sanitized? Ansevery 4 hours
What is the third step in cleaning and sanitizing items in a 3-compartment sink? Ans- Rinsing
What type of thermocouple probe should be used to check the internal temperature of a beef
roast? Ans- Penetration
What food safety practice can prevent cross-contact? Ans- Washing, rins
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