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Why are preschool age children-age children at a higher risk for foodborne illnesses? |
They have not built up strong immune systems |
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Which is a TCS food? |
Sprouts |
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The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and… |
Purchasing food from unsafe sources |
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What is an important measure for preventing food borne illness? |
Controlling time and temperature |
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Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? |
Time temperature abuse |
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A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness? |
Poor cleaning and sanitizing |
|
Ready to eat food means |
Food that can be eaten without further preparation, washing, or cooking. Includes cooked food, washed fruit and veggies(whole and cut), deli meat, bakery items and sugar, spices, and seasonings |
|
TCS food is |
Food requiring time and temperature control for safety. |
|
Foods most likely to become unsafe are |
-Milk/dairy products -meat: beef, pork, and lamb -fish -baked potatoes -tofu or other soy protein, synthetic Ingredients (textured soy protein in meat alternatives -sliced melons, cut tomatoes, cut leafy greens -shell eggs -poultry -shellfish and crustaceans -heat treated plant food (cooked rice, beans, and veggies) -sprouts and sprouts seeds -untreated garlic and oil mixtures |
|
What are the most common symptoms of a foodborne illness? |
Diarrhea, vomiting, fever, nausea, abdominal, cramps, and jaundice. |
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What is the most important way to prevent a foodborne illness from bacteria? |
Control time and temperature |
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Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food? |
Raw ground beef |
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What is the most important way to prevent a foodborne illness from viruses? |
Practice good personal hygiene |
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A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused illness? |
Norovirus |
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Parasites are commonly linked with what type of food? |
Seafood |
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A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? |
Toxin |
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A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? |
Stored the sanitizer away from the prep area |
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To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file and know… |
Who to contact about suspicious activity |
|
What should food handlers do to prevent food allergens from transferred to food? |
Clean and sanitized utensils after use |
|
Big Eight |
-Milk -Eggs -fish (bass, flounder, cod) -wheat -soy -peanuts -crustaceans shellfish (crab, lobster, shrimp) -tree nuts (walnuts, pecans) |
|
Food allergen is |
A protein in a food or ingredient that some people are sensitive too. These proteins occur naturally and when enough of an allergen is eaten, the immune system mistakenly considered it harmful and attacks the food protein |
|
Symptoms of allergies |
-nausea -wheezing or shortness of breath -hives or itchy rashes -swirling of various parts of the body (face, eyes, hands or feet) -vomiting and/or diarrhea -abdominal pain -anaphylaxis (lead to death) |
|
After which activity must food handlers wash their hands? |
Clearing tables |
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What should food handlers do after prepping food before using the restroom? |
Take off their aprons |
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Which piece of jewelry can be work on a food handlers hand or arm? |
Plain band ring |
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When should hand antiseptic be used? |
After washing hands |
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A food handler will be wearing single use gloves to chop lettuce for an hour. When must the food handlers hands be washed? |
Before starting the task |
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A cook wore single use gloves while forming raw ground beef patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? |
He did not wash hands and put on new gloves before slicing the hamburger buns |
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A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? |
Stay home until approved to return to work |
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A food handler prepares and delivers meals to elderly individuals receiving cancer care service at home. What symptoms require this food handler to stay home? |
Sore throats with fever |
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When is it acceptable to eat in an operation? |
Whit sitting in a break room |
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What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? |
To stay away from work and see a doctor |
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A food handler has finished trimming raw chicken on a cutting costs and needs the board to prep vegetables. What must be dont to the cutting board? |
Washed, rinsed, and sanitized |
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How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? |
Up to the dimple in the thermometer stem |
|
Which probe should be used to check the temperature of a large stock pot of chili? |
Immersion probe |
|
At what temperature do most food borne pathogen’s grow most quickly? |
Between 70 and 125F |
|
Which type of thermometer can |
Infrared |
|
A thermometer used to measure the temperature of food must be accurate to what temperature? |
+/- 2F or +/- 1C |
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What device can be used to record time temperature abuse during the delivery of food? |
Time temperature indicator |
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What is the most important factor in choosing a food supplier? |
It has been inspected and compliance with local, state, and federal laws |
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What is the best method of checking the temperature of a delivery of fresh fish? |
Insert A thermometer probe into the thickest part of the Fish |
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What is the correct temperature for receiving cold TCS food? |
41F of lower |
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Milk can be received at 45°F under what condition? |
It is cooled to 41°F or lower in four hours |
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Frozen shrimp is rejected during receiving for having large ice crystals on the food packaging. What is the problem that caused this? |
Time temperature abuse |
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What is required when receiving fish that will be served raw or partially cooked? |
It must be correctly frozen before you receive it |
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What must be included on the label of TCS food that was prepped and house? a.Date that the food was received. |
Date that the food should be thrown out |
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How long can TCS food that was propped in house we stored? |
7 days |
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When storing food using the FIFO method, where should the food with the earliest use by dates the store? a. Below food later use by dates. |
In front of food with later use by dates. |
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What is the problem with storing raw ground beef above prepped salads? |
Cross contamination |
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In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breast be stored in a cooler? |
Lettuce, fresh salmon, fresh pork, fresh chicken breast |
|
How many inches from the floor should food be stored? |
At least 6 inches |
|
What is the maximum water temperature allowed when thawing food under running water? |
70°F |
|
What must food handlers do to food immediately after thawing it in the microwave oven? |
Cook it |
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What can occur if prep tables are not clean and sanitized between uses? |
Cross contamination |
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A foodhandler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? |
Time temperature abuse |
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A foodhandler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with the situation? |
Time temperature abuse |
|
What is the minimum internal cooking temperature for stuffed porkchops? |
165°F for 15 seconds |
|
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? |
165°F |
|
What is the minimum internal cooking temperature for eggs that will be hot held for service? |
155°F for 15 seconds |
|
What is the minimum internal cooking temperature for ground beef? |
155° for 15 seconds |
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Which food should not be offered on children’s menu; a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? |
Rare hamburger |
|
A foodhandler can cool a stock pot of clam chowder by placing it into a |
Sink of ice water |
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What temperature must TCS food be reheated to if it will be hot held? |
165°F for 15 seconds |
|
A foodhandler is reheating commercially processed cheese sticks, which will be hot held on a buffet. What temperature must the cheese sticks be reheated to? |
135°F |
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When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? |
60 minutes |
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Which part of the plate should A foodhandler avoid touching when serving customers? |
Top |
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An operation has a small salad bar with eight different items on it. How many serving utensils are needed to serve the items on the salad bar? |
4 |
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At what maximum internal temperature should cold TCS food be held? |
41°F |
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What item must customers take each time they return to a self service area for more food? |
Clean plate |
|
At what minimum temperature should hot TCS food be held? |
135°F |
|
And operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can a display hot TCS food without temperature control before the food must be sold, served, or thrown out? |
4 |
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Which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? |
Nuts in the shell |
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What is the maximum distance that sneeze guards can be located from the self service counter to protect food from contamination? |
14 inches |
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The temperature of a roast is checked to see if it has met it’s critical limit of 145°F four minutes. This is an example of which HACCP principal? |
Monitoring |
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The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principal? |
Corrective action |
|
The deli serves cold sandwiches and a self-service display. Which step in the flow of food would be critical control point? |
Storage |
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What is the first step in developing a HACCP plan? |
Conduct a hazard analysis |
|
What is the purpose of a food safety management system? a. Keep all areas of the facility clean and pest free. |
Identify and control possible hazards throughout the flow of food |
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Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principal? |
Verification |
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A Chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot holding unit. The temperature was 120°F, which did not meet the operations critical limit of 135°F. The chef recorded the temperature in the log and reheated the soup to 165°F for 15 seconds. Which was the corrective action? a. Reheating the soup. b. Checking the critical limit. |
Reheating the soup |
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What are the most important food safety features to look for when select new flooring, wall, and ceiling materials? |
Smooth and durable |
|
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? |
Variance from the local regulatory authority |
|
What organization creates national standards for food service equipment? |
NSF |
|
When installing table top equipment on legs, the space between the base of the equipment and the tabletop must be at least |
4 inches |
|
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? |
Water pressure |
|
Signage posted at handwashing station must include a reminder to staff to |
Wash hands before returning to work |
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What is the only completely reliable method for preventing back flow? a. Air gap. |
Air gap |
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A foodhandler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? |
Created a cross-connection |
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Which area of the operation is usually required to be brightest |
Preparation |
|
And operation has a build up of Grease and condensation on the walls and ceiling. What is the most likely problem? |
The ventilation system is not working correctly |
|
And operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, the drain plug was in place to prevent the dumpster from draining. What was the problem? |
The surface underneath the dumpster should have been paved with concrete or asphalt |
|
A broken water main has caused the water in an operation to appear brown. What should the manager do? |
Contact the local regulatory authority before use |
|
What is the best way to eliminate past that have entered the operation? |
Work with a licensed pest control operator |
|
What is required for measuring the sanitizing Rinse temperature in a high temperature dishwashing machine? |
Maximum registering thermometer |
|
What is sanitizing? |
Reducing pathogens to safe levels |
|
If food contact surfaces are in constant use, how often must they be cleaned and sanitized? |
Every four hours |
|
What must food handlers do to make sure sanitizing solution for use on food contact services has been made correctly? |
Test the solution with the sanitizer kit |
|
A foodhandler was assign to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitize and allowed to air dry. then the foodhandler put the machine back together. What mistake did the foodhandler make? |
Failed to rent the machine after wiping it down with detergent and water |
|
What should be done when throwing away chemicals? |
Follow label and instructions and regulatory requirements. |
|
How should flatware and utensils that have been clean and sanitize be stored? |
With handles facing up |
|
What is the correct way to clean and sanitize a prep table? |
Remove food from the surface, wash, rinse, sanitize, air dry |
|
Why is TCS food likely to become unsafe? |
Pathogens grow well in it |
|
Which type of contaminant is responsible for the majority of foodborne illnesses? |
Biological |
|
What is an example of time temperature abuse? |
Food is not reheated to a high enough temperature to kill pathogens. |
|
What is the purpose of the FDA food code? |
Recommends food safety regulations |
|
When Raw meat juices drip onto cooked or ready to eat food, It can make food unsafe in what way? |
Cross contamination |
|
Which is a ready to eat food? |
Washed carrots |
|
Foodborne illness is considered an outbreak when two or more people |
Have the same symptoms of illness after eating the same food |
|
Which type of food carries the highest risk of causing a foodborne illness? |
Milk and dairy products |
|
What is an example of a physical contaminant? |
Toothpicks |
|
Which is a type of physical contaminant? |
Staples |
|
What type of to contaminate is the greatest threat to food safety? |
Biological |
|
The five most common food handling mistakes include purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment and… |
Practicing poor personal hygiene |
|
What food item is considered a ready to eat food? |
Bread |
|
Teaching correct food safety rules is sometimes complicated by… |
Staff with varying levels of education |
|
Which regulatory authority inspects all food except meat poultry and eggs? |
FDA |
|
According to experts, how much does food borne illness usually cost an operation? |
Thousands of dollars |
|
Victims of foodborne illnesses may experience… |
Long term disabilities |
|
An employee coming to work sick is an example of |
Poor personal hygiene |
|
What is considered a challenge to an operations food safety? |
Employees juggling time pressures for safety issues |
|
The A in the ALERT tool created by the Food and Drug Aministration stands for |
Assure products received are from safe sources |
|
"The Big Six" are 6 pathogens that have been identified by the FDA as being the most |
Infectious |
|
Managers should know that allergy symptoms |
Vary from mild to potentially life-threatening |
|
What is the best approach when talking to the regulatory authorities investigating a foodborne-illness outbreak in your operation? |
Provide them with appropriate documentation |
|
In the FDA’s ALERT tool, what does the R refer to? |
Report information in receiving logs, files, and other documentation |
|
During a crisis response, it is essential to… |
Cooperate with the regulatory authority to resolve crisis |
|
What condition the stands from bacteria only carried and humans? |
Typhoid fever |
|
What is the best way to prevent the deliberate contamination of food? |
Identify where food is most at risk and take steps to protect it |
|
In the acronym, FAT TOM, the M stands for |
Moisture |
|
Which is a naturally occurring physical contaminant? |
Fruit pits |
|
What is a way to prevent guests from having an allergic reaction when dining out? |
Deliver food containing allergens separately from other food |
|
When a customer asks if there are allergens in the secret ingredients of a dish, how should service staff respond? |
"I will confirm whether or not the allergen is included in the recipe" |
|
What must ab operation do if it suspects a foodborne illness outbreak? |
Report the illness to the regulatory authority |
|
What information should a manager obtain from a person complaining of a foodborne illness after eating at an operation? |
Contact information, food eaten, symptoms, and when the person became ill |
|
What procedure should the operation follow when A customer calls to report a foodborne illness? |
Ask the customer to identify the food that was eaten |
|
Why did the FDA create the ALERT tool for restaurant in food service operations? |
To help organizations develop food defense programs |
|
What is a common allergic response to food? |
Wheezing |
|
The best way to protect food from deliberate contamination is to |
Make it as difficult as possible for someone to tamper with it |
|
Which food item is most likely to cause an allergic reaction? |
Peanut butter |
|
Which is a method to prevent chemical contamination? |
Store chemicals away from fruit, storage, and service areas. |
|
Some regulatory authorities allow food handlers to drink from |
A covered container while in prep and dishwashing areas |
|
A foodhandler should be excluded from the operation if he or she has |
Vomiting and diarrhea illness |
|
What practice can lead to food contamination? |
Working with an uncovered, infected wound |
|
How long should the handwashing process take? |
At least 20 seconds |
|
Why is it dangerous for food handlers to eat or drink and food prep areas? |
Saliva may be transferred to food |
|
Which is an allowable accessory for a foodhandler to wear? |
Clean hat |
|
How can food handlers contaminate food? |
Not washing hands after touching a pathogen |
|
What should a manager doing a foodhandler has jaundice? |
Report it to the regulatory authority |
|
In order to reduce the risk of food handlers touching their hair are working with food, they should |
Wear a hair restraint |
|
A carrier is someone who |
Transmits a pathogen to others without ever getting sick themselves |
|
Which is a food safety issue that may result from foodhandlers wearing dirty uniforms? |
Dirty clothing may carry pathogens that can cause foodborne illness |
|
Where should dirty aprons be kept on food handlers are done using them? |
In a non-absorbent container or washable laundry bag at work |
|
Before foodhandlers who have been vomiting can return to work, they must have no symptoms for at least 24 hours or have |
A written release from a medical practitioner |
|
Where is it allowable for food handlers to eat, drink, smoke, or chew gum or tobacco? |
In designated areas away from food prep areas |
|
What is the final step in the handwashing process? |
Drying hands and arms using a single use paper towels or hand dryer |
|
Which (symptom, condition) requires approval from the local regulatory authority before the employee may return to work? |
Norovirus |
|
What is the minimum temperature that water should be when washing hands? |
100°F |
|
How long should hands and arms be scrubbed while handwashing? |
10 to 15 seconds |
|
Pathogens can be transferred by the act of eating, drinking, chewing gum or tobacco and |
Smoking |
|
What symptoms indicate a possible risk of contamination if the person is working around food? |
Sore throat with fever |
|
Limiting the amount of food that can be removed from a cooler when prepping it is an example of using; |
Time and temperature control |
|
TCS food has been time temperature abused anytime it remains between: |
41°F and 135°F |
|
Which type of thermometer is read by holding it as close as possible to the food item without actually touching it? |
Infrared |
|
Which is an example of how cross-contamination can occur? |
Preparing raw meat, fish and poultry and ready to eat food on the same work surfaces |
|
Within the temperature danger zone, pathogen’s tend to grow the fastest between: |
70°F and 125°F |
|
When cross-contamination occurs, what is being transferred between food or unwashed hands and prep areas, equipment, utensils, or other food? |
Pathogens |
|
Which is a strategy for reducing the risk of cross-contamination? |
Buying prepared food |
|
When different types of food must be prepped on the same table, which of these types of food should be prepped first to minimize the risk of cross-contamination? a. Shellfish. |
Ready to eat food |
|
Which type of probe would be used to check the temperature inside coolers and ovens? |
Air |
|
Food that has remained in the temperature danger zone for four or more hours must be… |
Thrown away |
|
Which is a strategy for reducing the risk of time temperature abuse? |
Limit the amount of TCS food that can be removed from a cooler and prepping it. |
|
Where is a time temperature indicator (TTI) most commonly found? |
Attached are the packaging of a food shipment |
|
Which type of probe would be used to measure the temperature of a griddle? |
Surface |
|
Which is an example of a corrective action taken when time and temperature standards are not met or ignored? |
Reheat the food to the correct temperature if within the safe guidelines of reheating |
|
What does color coding equipment and utensils do for food handler’s? |
Assists in preventing cross-contamination |
|
When checking internal food temperatures with a bimetallic stemmed thermometer, insert the stem into: |
The food up to the Dimple |
|
Which type of probe is best to measure the temperature of liquid? |
Immersion |
|
After chopping up raw chicken on a cutting board, it is essential that the board is washed, rinsed and… |
Sanitized |
|
When storing multiple, raw food items in a cooler, what items should be placed on the lowest shelf? |
Poultry |
|
What is the correct way to store single use items? |
In designated areas |
|
Which food items have to maintain an internal temperature no greater than 50°F when received? |
Live shellfish |
|
What steps should be done when a food delivery arrives? |
Check items for correct temperatures |
|
What must be clearly stated on the label on food items that are packaged on site for retail? |
Quantity of the food |
|
What do the initials GMP stand for in reference to purchasing items from a supplier? |
Good manufacturing practices |
|
What can be safely stored in a cooler above seafood? |
Ready to eat food |
|
What is the maximum length of time that ready to eat TCS food items can be safely stored at 41°F or lower? |
7 days |
|
What is the proper discard date to Mark on a dish with combined food, such as soup made with multiple pre-cooked items? |
Earliest use by date of the combined food items |
|
Food is rotated in order to maintain quality and to: |
Limit the growth of pathogens |
|
What is considered to be a good receiving practice? |
A specific member or members of the staff should be made responsible for receiving deliveries |
|
What information is part of the food label for food that is packaged on site for retail sale? |
Lists chemical preservatives in the food |
|
Suppliers inspection reports should be based on: |
Good manufacturing practices (GMP) or good agricultural practices (GAP) |
|
How would an operations receiver check the temperature of a shipment of cottage cheese? |
The thermometer’s sensor should be fully immersed in the food in the opened carton |
|
What is the purpose of date marking? |
Indicates when food should be sold, eaten, or thrown out |
|
An approved supplier must meet: |
Applicable local, state, and federal laws |
|
Store TCS food at an internal temperature of |
41°F or lower were 135°F or higher |
|
Where do supplier inspection reports come from? |
The USDA, FDA, or a third-party inspector |
|
When receiving food items, reject items with: |
Tears, holes, or punctures in the packaging |
|
What type of report should a food service operation request of an approved supplier to verify that the supplier follows food safety practices? |
Inspection |
|
What is the minimum internal cooking temperature for refried beans? |
135°F |
|
Previously cooked TCS food that has been reheated for hot holding must be heated to what internal temperature for 15 seconds? |
165°F |
|
Ted bought a 20 pound frozen turkey for Thanksgiving. What is a safe method for thawing the turkey? |
Thaw the turkey in the cooler keeping its temperature at 41°F or lower for several days |
|
Which of these food items need to be cooked to the highest internal cooking temperature in order to be safe? |
Ground Duck |
|
What is the minimum internal cooking temperature for mechanically tenderized meat? |
155°F |
|
What type of risk could result from using ice to keep chicken cold, and then using the same ice to cool a beverage? |
Cross contamination |
|
A food handler has just finished prepping raw meat that will not be cooked immediately. What should be done with the meat? |
Store it in the refrigerator immediately |
|
If food is being reheated for immediate service, it may be served at any temperature as long as |
It was cooked and cooled correctly first |
|
When thawing frozen TCS food under running water, what should the temperature of the running water be? |
70°F |
|
If taking the minimum internal temperature of seafood how long for the internal temperature hold for safety? |
15 seconds |
|
Which is a proper way to handle produce to minimize the risk of foodborne illnesses? |
Wash fruit and vegetables under running water before cutting |
|
What is the minimum internal cooking temperature for poultry? |
165°F |
|
What is the major factor that determines how slowly a food cools? |
How dense or thick the food product is |
|
When thawing food in a cooler, keep the food temperature at: |
41°F or lower |
|
Never thaw food: |
At room temperature. |
|
The total: time for food should not exceed: |
6 hours |
|
How can hear be better distributed during microwave cooking? |
By stirring the food halfway through out the cooking process |
|
What is the main purpose of trying to quickly call heated food? |
To move it through the temperature danger zone before pathogens grow |
|
What process should be followed when using a microwave to thaw food? |
Cook food immediately after thawing |
|
Which is a necessary condition for holding cold TCS food without temperature controlled? |
Serve the food within six hours of holding at 70°F or lower |
|
When holding cold TCS food without temperature control, what temperature must food be thrown out instead of served? |
Above 70°F |
|
What should be done in order to minimize customers contaminating self service areas? |
Stock food displays with tongs, Ladles, and other serving utensils. |
|
Which food item may safely be reserve to customers? |
Unopened cracker packages |
|
Cold food held without temperature control should be thrown out within: |
6 hours |
|
After four hours, a server checked the holding temperature of the chicken soup. It was 125°F. What should be done with the soup? |
Throw it out |
|
What rules apply to serving both hot and cold TCS food without temperature controls? |
Food should be labeled with the time it must be thrown out |
|
When cold holding TCS food without temperature control, food that is taken out of the cooler must be labeled with the time it was removed and when it must be… |
Discarded |
|
What is the maximum safe internal temperature when holding TCS cold food in a cooler? |
41°F |
|
What is the correct minimum internal holding temperature for hot TCS food? |
135°F |
|
What is one condition that must be met cold holding TCS food without temperature control? |
Making sure the food temperature does not rise above 70°F |
|
What is one condition that must be met to hot TCS food without temperature control? |
Hold the food at 135°F or higher before removing it from temperature control. |
|
At a minimum, how often should food temperature be checked when holding food? |
At least every four hours |
|
What information should be posted nearest self service areas? |
a reminder to not reuse plates and utensils |
|
What must be done with on user extra table settings after guest leave? |
They must be removed and then cleaned and sanitized before we using them |
|
When holding hot TCS food, what is the correct way to check the temperature of the food? |
Check the internal temperature of the food with a probe thermometer |
|
What is the maximum amount of time that hot TCS food may be hot held without temperature control? |
4 hours |
|
After four hours, is there a check that morning temperatures of the cold tuna salad in the buffet. It was 71°F. What should be done with the tuna sakad? |
Throw it out |
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Which is a correct rule about reserving food previously served to another customer? |
Do not reserve menu items returned by a customer |
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After four hours, a server check the holding temperature of the chicken soup. It was 125°F. What should be done with the soup? |
Throw it out |
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What is a food safety management system? |
A group of practices and procedures intended to prevent foodborne illness |
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Which is an example of a tour that a manager can use to achieve active managerial control? |
HACCP |
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The manager is practicing active managerial control by: |
Incorporating a standard operating procedures for sanitizing equipment |
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Based on the FDA’s public health interventions, an operation must provide customers with notices about the risk of eating: |
Raw and undercooked menu items |
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What is the last HACCP principal? |
Establish procedures for record keeping and documentation |
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And effective HACCP plan must be based on: |
Seven basic principles. |
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Which is an example of active managerial control? |
A manager monitors how a food is prepared for a customer with allergens |
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What two principles does a manager need to consider before establishing critical limits? |
Conduct a hazard analysis, and determine critical control points. |
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Based on the FDA’s public health interventions, procedures must be in place to make sure staff are: |
Reporting illnesses to management |
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Which is not a HACCP principal? |
Post notices about potential hazards |
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At what point in a HACCP plan show a corrective actions be identified? |
After establishing monitoring procedures |
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Whose job is it to actively control and monitor risk factors for foodborne illnesses in an operation? |
Manager |
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What is an example of a food safety program an operation needs? |
Personal hygiene program |
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What is the manager’s role in active managerial control? |
Actively control risk factors for food borne illness |
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Which statement about active managerial control is accurate? |
Active managerial control centers on controlling any possible risk factors for foodborne illness |
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The purpose of a food safety management system is to: |
Control risks and hazards throughout the flow of food |
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That NSF is responsible for Establishing national standards for: |
Food service equipment |
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What is the purpose of establishing critical limits in a HACCP plan? |
To reduce, prevent, or illuminate and identified hazard. |
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What is a requirement for a handwashing station? |
Hot and cold running water |
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What is the best way to prevent backflow? |
Avoid creating a cross connection |
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Why does a malfunctioning ventilation system and create a risk of contamination in the kitchen? |
Grease and condensation will build up on walls and ceilings |
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A significant threat or danger to health that requires immediate correction for closure to prevent injury is: |
An imminent health hazard |
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Which of these actions should be performed by a pest control operator (CPO)? |
Apply pesticides in operation |
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Which wall finish is recommended for use in the kitchen? |
Smooth and durable |
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Whose requirements are most important to consider when installing a dishwashing machine? |
Manufacturers instructions |
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Why should all cracks or seems to be sealed up in the kitchen? |
They can allow pests access |
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What happens when cross connection occurs? |
Dirty water comes in contact with safe water |
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What is a characteristic required for equipment to meet NSF standards? |
Corrosion resistant |
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How far away from the walls and floors must food and supplies be kept in order to lower the risk of past access? |
6 inches |
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What should be the managers primary focus when checking kitchen equipment? |
Examining its functionality |
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What can prevent backflow from happening? |
Double check valve |
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What is the primary way to prevent pests from thriving in a kitchen? |
Keep the kitchen clean and dry so that pests have no food or water |
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What is the primary way to prevent leading sources from contaminating food? |
You shatter resistant lightbulbs or protective covers |
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Under what circumstances is it necessary for an operation to suspend service of food to guests? |
A significant risk to the safety of food do you to waste water overflow |
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Which type of imminent health hazard poses the greatest risk of pathogen growth? |
Power outage |
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How far off the ground should a dishwasher be installed to permit easy cleaning? |
6 inches |
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In addition to providing protective coverings over lightbulbs, what else can Staff do to prevent the risk of contamination from lighting sources? |
Use shatter resistant lightbulbs |
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Where should information about the correct settings of dishwashing machine to be posted? |
Dishwashing machine |
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What is the organization that creates national standards for food service equipment? |
NSF |
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What is one way to keep an operation pest free? |
Deny pests access to the operation |
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What should the manager know about developing a cleaning program? |
A master cleaning schedule should include who, what, when, and how cleaning should be done. |
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What should a foodhandler know about mop water safety? |
Never dump mop water in the toilets or urinals |
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And I restaurant or food service operation, what must be cleaned and sanitized? |
Any surface that touches food |
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How often should I clean in place equipment be sanitized? |
Every day unless otherwise indicated |
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Cleaning is performed in order to: |
Remove food and other dirt from a surface |
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For iodine sanitizer to kill pathogens, it must be in contact with the item for at least: |
30 seconds |
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When implementing a cleaning program, what should be done after staff are trained and motivated? |
The staff should be monitored to ensure the job is actually being done |
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What is the correct way to operate a dishwashing machine? |
Scrape, rinse, or soak items before washing them |
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What steps should be done after sanitizing in a three compartment sink? |
Allow items to air dry |
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What practice reduces pathogens on a surface to save levels? |
Sanitizing |
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If food contact surfaces are in continuous use, they need to be cleaned and sanitized every |
Four hours |
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When using a three compartment sink, what should be the contents of the first sink be? |
Detergent and water |
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Chemicals in the operation must be… |
Stored in their original containers |
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What information does a material safety data sheet (MSDS) include? |
Precautions, including protective gear and first aid |
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When using a three compartment sink, which is the last step? |
Air drying items on a clean surface |
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What is the first step in developing an effective cleaning program for an operation? |
Creating a master schedule |
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What should be determined when creating a master cleaning schedule? |
How everything should be cleaned |
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Who is responsible for the regulation of chemical sanitizers? |
State and federal environmental protection agency’s |
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What is the final step in the correct way to clean and sanitize a service? |
Allow the surface to air dry |
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Material Safety Data Sheet (MSDS)is written for… |
Anyone using the related chemical products |
|
FAT TOM stands for |
Food Acidity Temperature Time Oxygen Moisture |
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-I am commonly linked with ready to eat food. |
Hepatitis A |
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All food to be served at an offsite location should be labeled with the use by date and time, along with |
Reheating and service instructions |
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Which is a case of cross-contamination? |
Bun touches surface where raw burgers were prepared |
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An operation that primarily serves a high-risk population may use unpasteurized shell eggs in which dish? |
Omelet |
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Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food |
Stays in the temperature danger zone too long |
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What is one condition that must be met to hold hot TCS food without temperature control? |
Hold the food at 135°F or higher before removing it from temperature control |
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What is the minimum internal cooking temperature and time for shell eggs that will be served immediately? |
145°F for 15 seconds |
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How many inches off the table to table top equipment be installed? |
At least 4 inches |
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After four hours, as server checked the holding temperature of the chicken soup. It was 125°F. What should be done with the soup? |
Throw it out |
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What is the proper way to store mops, brooms, and brushes? |
Hanging on hooks |
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Cooled food held without temperature control should be thrown out within |
Six hours |
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