Sure Food Safety Manager Manual

Sure Food Safety Manager Manual In a food service or retail establishment, who must be aware of their responsibility to report certain disease conditions and symptoms? a; food employees, conditional employees and the PI ...

Sure Food Safety Manager Manual In a food service or retail establishment, who must be aware of their responsibility to report certain disease conditions and symptoms? a; food employees, conditional employees and the PIC b. food employees and conditional employees only C. food employees and the PIC only d. The PIC only Food handlers cannot _____ around food or food- contact surfaces a. eat or smoke b. smoke or drink c. eat, smoke, or drink with an open container d. none of the above Contaminated hands and skin are a source of a. fecal-hand-oral pathogens b. Staphylococcus aureus bacteria c. a and b d. none of the above Aprons can be worn when a. taking out the garbage b. in the restroom c. cleaning the dining room d. in the food preparation area Which of the following is not a step in proper handwashing? a. wetting hands and arms with running water at least 100 F b. applying and antiseptics c. rinsing d. scrubbing for 10 - 15 seconds Gloves must be worn when a. clearing tables b. handling ready to eat foods c. handling utensils d. using the restroom Good personal hygiene practices are required of all employees in order to prevent a. biological hazards b. chemical hazards c. physical hazards d. biological, chemical and physical hazards When preparing a TCS food on-site, the prepared food item can be held up to a. 3 days b. 5 days c. 7 days d. 9 days Nutritional labeling requirements can apply to food made on-site when the food is a. being prepared daily for customer self-service b. being prepared for individual service c. sold as a take-out food item d. packaged and sold on retail display shelves When thawing foods using running water, the temperature cannot exceed ___ a. 70 F b. 80 F c. 90 F d. 100 f When storing raw food in a refrigerator, ground beef must be stored above ____ a. lettuce b. poultry c. fish d. pork chops Food recalls can happen with any food product for a variety of reasons. A class I recall means that the food item a. can cause an allergic reaction for an ingredient not listed on the label b. can cause serious illness c. can present a temporary health problem d. has an incorrect weight Live shellfish can be received at a maximum refrigerated air temperature of a. 32 F b. 41 F c. 45 F d. 70 F Which of the following will cause concern when observed during receiving? a. purchase order, invoice, and proper count on inspection are a match b. frozen products have discoloring on the left side corners of the product packaging c. the product use by date is printed on the bottom of the product label instead of on the top d. The delivery vehicle driver identifies himself, shows identification and presents delivery paperwork. Approved food suppliers are identified by their ability to demonstrate that they operate a. with great customer service representatives b. without Better Business Bureau complaints c. in compliance with the regulatory authority d. with product testing certifications Commercially processed foods will be labeled with nutritional information, weight and volume, and ___ a. allergen information b. recipe information c. biological hazards d. chemical hazards Fresh pork bone-in roasts are properly checked at receiving for freshness by ____ a. taking the temperature to ensure that it does not exceed 48 F b. verifying that the color of the meat is not black or grey c. observing whether the meat is slippery or slimy d. touching the roast and it does not bounce back A minimum safe cooking temperature of 155 F for 15 seconds is appropriate for a. turkey burgers b. lasagna c. pork chops d. hamburgers The minimum safe cooking temperature for eggs for hot holding is ___ a. 135 F for 15 sec b. 145 F for 15 sec c. 155 F for 15 sec d. 165 F for 15 sec A minimum safe cooking temperature for 165 F for 15 seconds is appropriate for a. fried eggs for a customer order b. stuffed pork chops c. steamed crabs d. commercially raised ground game meat A minimum safe cooking temperature of 165 F for 15 seconds is NOT required for a. microwaved-cooked foods b. hot turkey sausage c. ostrich meat d. meat-stuffed pasta The minimum safe cooking