EOPA Study guide

Which person is at a higher risk for food-borne illness? A. A 36-year-old man B. A 74-year-old man

B. A 74-year-old man

Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food A. Was purchased B. Is stored C. Will be prepared D. Must be thrown out

B. Is stored

What would you do if a customer had a severe allergic reaction?

-Call the emergency number in your area -Tell your manager

What are some ways you can spot pests?

-Droppings -Nests -Damage to products, packaging, and the facility

Reject food if?

-Has passed the use-by or expiration date -has an abnormal color or is moldy -smells wrong or unpleasant

What are the cooling methods?

-Ice water baths -stirring food with ice paddles -adding ice to food -blast chiller

What are the most common food allergens?

-Milk -Soy -Eggs -Fish (bass, flounder, and cod) -Peanuts -Tree nuts (almonds, walnuts, and pecans) -Wheat -Crustacean shellfish (crab, lobster, and shrimp)

Food most likely to become unsafe?

-Milk and dairy products -Shell eggs -Poultry (Meat: beef, pork, & lamb) -Fish (Shellfish & crustaceans) -Baked potatoes -Heat treated plant food (cooked rice, beans & vegetables) -Tofu or other soy protein -Sprouts and sprout seeds -untreated garlic-and-oil mixtures -Sliced melons, cut tomatoes, cut leafy greens

What are the cooling don'ts?

-NEVER cool large amounts of hot food in a cooler -NEVER cool food at room temperature

Temperatures for cooking TCS Food?

-Poultry (whole or ground chicken, turkey, or duck): 165 Deg. F( 74 Deg. C) for 15 seconds -Ground meat (beef, pork, other meat): 155 Deg. F (68 Deg. C) for 15 seconds -Seafood (fish, shellfish, and crustaceans): 145 Deg. F (63 Deg. C) for 15 seconds -Pork, beef, veal, and lamb -steaks or chops: 145 Deg. F (63 Deg. C) for 15 seconds -Roast: 145 Deg. F (63 Deg. C) for 4 minutes -Fruits, vegetables, grains, and beans that will be hot held for service: 135 Deg. F (57 Deg. C)

How do you clean and sanitize surfaces?

-Scrape or remove food from the surface -wash the surface -rinse the surface -sanitize the surface -allow the surface to air-dry

When do you clean and sanitize?

-after your done using them -Before you start working with a different type of food. -any time your interrupted during your task and the surfaces could have been contaminated -after 4 hours if the items have been in constant use

What are the three main groups of people that have a higher risk of getting a food-borne illness.

-elderly people -preschool-age children -people with compromised immune systems, such as chemotherapy patients

What is the cooling process for TCS food?

-first cool food from 135 Deg. F to 70 Deg. F within 2 hours -Then cool it to 41 Deg. F or lower in the next 4 hours -if the food has not reached 70 Deg. F within 2 hours, it must be reheated and then cooled again

Ways to thaw and prep TCS food ?

-in a cooler at 41 Deg. F (5 Deg. C) or lower -in a microwave oven if the food is cooked immediately -Submerged under running water at 70 Deg. F (21 Deg. C) or lower (Never let the temperature of the food go above 41 Deg. F (5 Deg. C) for longer than 4 hours -as a part of the cooking process

Reject meat, fish, or poultry if it:

-is slimy, sticky, or dry

How do you set up a three-compartment sink ?

-sink 1 : fill with water at least 110 Deg. F , add detergent -sink 2 : fill with water. leave the sink empty if you spray rinse items -sink 3 : Fill with water, add the correct amount of sanitizer , check the strength of the sanitizer with a test kit

How do you clean and sanitize stationary equipment?

-unplug the equipment -take off the part that can be removed. wash, rinse, and sanitize them by hand. -scrape or remove from the equipment surfaces -wash, rinse,and sanitize the equipment surfaces -let the surfaces air-dry. Then put the equipment back together

Temperature Danger Zone?

41-135 degrees F or 5-57 degrees C

Which symptoms must you report to your manager? A. Vomiting B. Jaundice C. Sore throat with a fever D. Being very tired E. Diarrhea F. Headache

A, B, C, E

Which situations would you need to wash your hands? A. After handling raw chicken B. before putting on gloves at the start of a new task C. before taking a break D. after taking out garbage

A, B, D

Which ones are unsafe practices? A. Wearing a dirty chef coat B. wearing nail polish C. wearing a baseball cap while serving food D. wearing a watch E. Raking off your apron in the restroom F. Wearing a bandage on your finger under your gloves G. working on the dish-washing area without a hat or other hair covering H. wearing a chef coat for several days until it gets dirty

A, B, D, E, G, H

Ryan washed his hands before preparing salads. What errors did he make? A. He applied hand sanitizer before washing his hands B. He wet his hands using very hot water C. he applied enough soap to develop a good lather D. he scrubbed his hands for five seconds E. He rinsed his hands under running warm water F. He dried his hands with his clean apron G. He turned off the tap with a paper towel H. He opened the door with his wet hands

A, D, F, H

What is the correct temperature for receiving cold TCS food? A. 41 Deg. F ( 5 Deg. C) B. 45 Deg. F ( 7 Deg. C ) C. 51 Deg. F ( 11 Deg. C) D. 55 Deg. F ( 13 Deg. C)

A. 41 Deg. F ( 5 Deg. C)

When should hand antiseptics be used? A. After hand-washing B. Before hand-washing C. instead of hand-washing D. When gloves aren't available

A. After hand-washing

Which situations are not safe? A. Bob debones raw chicken on a white cutting board. He immediately uses the same knife and cutting board to dice onions. B. Mary trims a raw roast on a red cutting board. She washes her hands and puts on new gloves. Then she uses a new knife to slice tomatoes on a green cutting board. C. Ted preps salads from 8:00 a.m. to 9:00 a.m. He cleans and sanitizes the prep table and the knife and cutting board, Mary filets raw fish on the same prep table at 9:30 a.m.

A. Bob should have cleaned and sanitized the knife and cutting board between uses

What are three of the big eight food allergens ? A. Eggs, wheat, fish B. Onions, broccoli, potatoes C. Olives, mushrooms, lettuce D. coffee, raspberries, corn

A. Eggs, Wheat, Fish

What must a stocked hand-washing station have? A. Hand lotion B. Soap C. Garbage container D. Sponge E. Single-use towels or a hand dryer F. Hot and cold running water

B, C, E, F

Hand-washing sinks should be used for A. hand-washing only B. Hand-washing and cleaning vegetables C. Hand-washing and dumping mop water D. Hand-washing and prepping food

A. Hand-washing only

First-aid of a first degree burn is to: A. Place the burned area under cold, running water B. Apply butter, oil, pr mayo to the burn C. Break any blisters that form D. Wrap the burned area tightly with sterile gauze

A. Place the burned area under cold, running water

Which food items should you accept? And which should you Reject A. Chicken received at an internal temperature of 50 Deg. F (10 Deg. C) B. Fresh salmon with dry flesh C. Frozen meat with large ice crystals on the packaging D. sushi-grade tuna frozen solid E. milk received at an internal temperature of 38 Deg. F (3 Deg. C) F. hot roast beef received at an internal temperature of 125 Deg. F (52 Deg. C)

A. Reject B. Reject C. Reject D. Accept E. Accept F Reject

A food handler has just finished busing a table. what must the food handler do before handling food? A. Wash hands B. Apply hand sanitizer C. Rinse hands D. Wipe hands clean

A. Wash hands

What is time-temperature abuse? A. Allowing food to stay at temperatures good for the growth of pathogens B. Receiving frozen food frozen C. Transferring pathogens from one surface or food to another D. Staying home when sick from a fever

A. allowing food to stay at temperatures good for the growth of pathogens

Which actions will prevent a sanitizer from working well? A. Making the sanitizer temperature too high B.Putting extra sanitizer in the solution C. Letting items make contact with the sanitizer solution D. Testing the sanitizer strength with a test kit

A. making the sanitizer temperature too high

Which stew was cooked correctly? A. Pot of stew that was cooled from 135 Deg F to 70 Deg. F in two hours and to 41 Deg. F in the next 4 hours B. Pot of stew that was cooled from 135 Deg. F to 70 Deg. F in four hours and to 41 Deg. F in the next two hours

A. stew cooked from 135-70 in 2 hours then 41 in the next 4 hours

What is the problem? Leaving raw chicken breast on a prep table to thaw A. Time-temperature abuse B. poor personal hygiene C. Cross-contamination D. poor cleaning and sanitizing

A. time-temperature abuse

Alicia is prep cook making hamburgers. What has Alicia done wrong? A. Washed her hands before putting on gloves B. Rinsed her gloves when they became too dirty from working with the hamburger meat C. Began chopping lettuce after forming hamburgers without washing hands and changing gloves D. Washed her hands and changed gloves when she noticed a small tear in a glove she was wearing

B, C

Which ones are unsafe practice? A. Washing hands and putting on new gloves after cutting up raw chicken B. putting the same gloves back on after finishing one task and starting a new task C. prepping food with false nails D. working with a tiny, infected cut that is not bandaged

B, C, D

Which situation requires the food handler to clean and sanitize the item being used? A. Jorge has used the same knife to dice onions for an hour B. Bob finishes trimming a roast and wants to use the same cutting board to fillet fish C. Shelly walks away to talk to her manager and then returns to chopping lettuce D. Maria has been slicing cheese on the same slicer from 8:00 a.m. to 12:00 p.m.

B, C, D

Which actions can cause cross-contamination? A. Storing ready-to-eat food in a separate cooler from raw food B. storing cleaning chemicals and dry pasta in the same area C. placing potato salad underneath raw chicken in a cooler D. Using the same spatula for raw hamburgers and cooked hamburgers E. Wrapping a hamburger while wearing single-use gloves F. Serving a drink by holding it from the top of the glass G. scooping ice from the ice bin with bare hands H. providing a single set of tongs for all items in the self-service area

B, C, D, F, G, H

What is one of the correct ways to thaw TCS food? A. on the counter overnight B.As part of the cooking process C. in a sink full of hot water D. Under a heat lamp

B. As part of the cooking process

a food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Which type of hazard is this? A. Biological B. Chemical C. Physical D. Environmental

B. Chemical

To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should A. prepare them at the same time on the same prep table B. Clean and sanitize the work surfaces between each product C. wear gloves when handling the meat but not the ready-to-eat product D. Hold both products at the correct temperature

B. Clean and sanitize the work surfaces between each product

What food-borne illness comes from time/temperature abuse foods? A. Botulism B. Clostridium Perfringens C. Norovirus D. Campylobacter SSP

B. Clostridium Perfringens

After cutting up melons, a food handler puts them in the cooler. What is this an example of? A. Practicing good personal hygiene B. Controlling time and temperature C. Preventing cross-contamination D. Correctly cleaning and sanitizing

B. Controlling time and temperature

Which food item needs time and temperature control to keep it safe ? A. Loaf of bread B. Cooked Rice C. Whole apples D. Bottled Ketchup

B. Cooked Rice

In case of electric shock, FIRST: A. Pull the victim away from the source of power. B. Disconnect the main power source. C. Spray the victim with water to cool them down. D. Administer CPR immediately.

B. Disconnect the main power source.

What food-borne illness comes from undercooked ground beef? A. Botulism B. E.coli C. Campylobacter SSP D. Salmonella

B. E.coli

Louis is getting ready to cook an order for a guest with a soy allergy. What should he do? A.Cook the food to a higher temperature than normal B. Get freshly cleaned and sanitized equipment C. Apply hand-sanitizer to his hands D. prepare the meal normally

B. Get freshly cleaned and sanitized equipment

Where should wiping cloths be stored when not in use? A. On the counter B. In sanitizer solution C. In the cook's apron pocket D. On a hook by the prep table

B. In sanitizer solution

A food handler transfers pathogens from hands to food. How could it have been prevented ? A. Preventing cross-contamination B. Practicing good personal hygiene C. Controlling time and temperature D. Cleaning and sanitizing correctly

B. Practicing good personal hygiene

What is the first step when cleaning ans sanitizing correctly? A. Rinse the surface B. Remove food from the surface C. Sanitize the surface D. Wash the surface

B. Remove food from the surface

What foodborne illness comes from raw poultry and eggs? A. Botulism B. Salmonella C. E.coli D. Staph

B. Salmonella

Frank got some desserts from the cooler and found raw meat juice on them. what should he do? A. Wipe off the meat juice and then serve them B. Set the desserts aside and then tell his manager C. Throw out the desserts with juice on them and then serve the remaining ones D. Throw them all out and then tell his manager

B. Set the desserts aside and then tell his manager

What food-borne illness comes from human mucous from sneezing and coughing? A. Salmonella B. Staph C. E.coli D. Norovirus

B. Staph

What is the problem? Sneezing on salad A. time-temperature abuse B. poor personal hygiene C. cross-contamination D. poor cleaning and sanitizing

B. poor personal hygiene

A customer with a milk allergy is served a slice of pie with icecream. What should the server do? A. Tell the customer to eat only the pie, and then leave the icecream on the plate B. prep a new dessert by placing a different slice on a clean and sanitized plate, and then serve it C. Scoop the icecream off the plate and wipe off any that may have gotten on the pie and then serve it D. Wipe away any icecream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then serve it.

B. prep a new dessert by placing a different slice on a clean and sanitized plate, and then serve it

Which refried beans were not hot held correctly? A. The refried beans were held on a steam table at 135 Deg. F (57 Deg. C) B. The refried beans were held on a prep table at 115 Deg. F (46 Deg. C)

B. the beans that were held on a prep table at 115 Deg. F

Which soup was correctly reheated for hot-holding? A. Soup reheated to 145 Deg. F (63 Deg. C) for 15 seconds within 2 hours B. Soup reheated to 165 Deg. F (74 Deg. C) for 15 seconds within 2 hours.

B. the soup reheated to 165 Deg. F

Which is the upper end of the temperature danger zone? A. 120 Deg. F (49 Deg. C) B. 126 Deg. F (52 Deg. C) C. 135 Deg. F ( 57 Deg. C) D. 164 Deg. F (73 Deg. C)

C. 135 Deg. F (52 Deg. C)

Which is the end of the temperature danger zone? A. 20 Deg. F (-7 Deg. C) B. 32 Deg. F (0 Deg. C) C. 41 Deg. F ( 5 Deg. C) D. 50 Deg. F ( 10 Deg. C)

C. 41 Deg. F ( 5 Deg. C)

Pathogens grow well between which temperatures? A. 0 Deg. F and 32 Deg. F (-18 Deg. C and 0 Deg. C) B. 32 Deg. F and 41 Deg. F (0 Deg. C and 5 Deg. C) C. 41 Deg. F and 135 Deg. F (5 Deg. C and 57 Deg. C ) D. 135 Deg. F and 165 Deg. F ( 57 Deg. C and 74 Deg. C)

C. 41 Deg. F and 135 Deg. F ( 5 Deg. C and 57 Deg. C)

A food handler has an infected wound on a finger. What must be placed over the wound? A. A bandage B. A glove C. A bandage and a glove D. A finger cot

C. A bandage and a glove

A mixture of chlorine bleach and ammonia creates: A. A cloth sanitizing detergent B. An explosion C. A toxic and deadly gas D. A safe cleaning solution

C. A toxic and deadly gas

What food-borne illness comes from improperly canned foods/bulging cans? A. Staph B. Norovirus C. Botulism D. Salmonella

C. Botulism

Foods containing an allergen comes in contact with another food item and their proteins mix. This is called A. Cross-contamination B.Allergen spread C. Cross-contact D. Pathogenic safety

C. Cross-contact

A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of A. Poor personal hygiene B. Time-temperature abuse C. Cross-contamination D. Incorrect cleaning and sanitizing

C. Cross-contamination

Which symptoms must be reported to a manager? A. Headache, ear ache, fever, dizziness B. Toothache, back ache, itchy eyes, rash with fever C. Diarrhea, vomiting, jaundice, sore throat with fever D. Runny nose, fatigue, swollen joints, coughing

C. Diarrhea, vomiting, jaundice, sore throat with fever

How should you lift the lid off a pan that is full of hot, steamy food? A. Directed towards you B. Straight up C. Directed away from you D. Fan the lid over the steam

C. Directed away from you

What food-borne illness comes from feces/poop from not washing hands? A. Staph B. Clostridium Perfringens C. Hepatitis A D. Norovirus

C. Hepatitis A

Where should cleaning supplies and chemicals be stored ? A. On a shelf above food B. On a shelf next to food C. in a designated storage area D. In the walk-in cooler

C. In a designated storage area

Where should you check the temperature on food? A. on the top surface B. on the bottom surface C. in the thickest part D. in the thinnest part

C. In the thickest part

Cross-contamination occurs when A. labels do not contain information on allergens B. food is not held at the correct temperature C. Pathogens transfer from one surface or food to another D. Deliveries of frozen food are rejected

C. Pathogens transfer from one surface or food to another

Pests can cause which two types of contamination? A. Chemical and Nutritional B. Nutritional and Physical C. Physical and biological D. Biological and chemical

C. Physical and biological

In case of a grease fire, all of the following are appropriate ways to put it out, EXCEPT: A. Smothering the fire with a lid B. Using a fire extinguisher if the fire is out of control C. Pouring water on the fire D. Sprinkling the fire with baking soda

C. Pouring water on the fire

To keep food safe, a hair restraint must be used when A. Busing tables B. Cleaning bathrooms C. Prepping food D. Delivering food off-site

C. Prepping food

Jose is prepping roast beef and gravy for a customer who is allergic to milk. He doesn't know whether the gravy in the pot is made with milk or water. What should he do? A. Reheat the gravy to 212 Deg. F (100 Deg. C) B. Serve the beef with less gravy C. Stop and ask his manager D. Use the gravy

C. Stop and ask his manager

The six things that bacteria needs to be able to grow include all of the following A. Dark, food, moisture, time, cold air B. Time, food, air, moisture, oxygen, and light C. Time, food, moisture, acid, oxygen, and warm temp. D. Dark, moisture, acid, oxygen, time and food

C. Time, food, moisture, acid, oxygen, and warm temp.

Why is it important to leave a sanitizer on a surface for the correct amount of time? A. To make sure the surface is clean B. To remove food items from the surface more efficiently C. To reduce pathogens on the surface to safe levels D. To kill all pathogens that may have been on the surface

C. To reduce pathogens on the surface to safe levels

What must the third compartment in a three-compartment sink be filled with A. Water alone B. Water and detergent C. Water and sanitizer D. Water and spot remover

C. Water and sanitizer

What is the problem? Using the same cutting board to cut up a raw chicken and then using it to slice tomatoes A. Time-temperature abuse B. poor personal hygiene C. cross-contamination D. poor cleaning and sanitizing

C. cross-contamination

What is the first step when cleaning stationary equipment A. Remove the detachable parts B. Sanitize the equipment C. Unplug the equipment D. Remove food from the surfaces

C. unplug the equipment

Which is the correct order for hand-washing? A. wet hands and arms, apply soap, rinse hands and arms, and dry B. Apply soap, scrub hands and arms, wet hands and arms, rinse hands and arms, and dry C. wet hands and arms, apply soap, scrub hands and arms , rinse hands and arms , and dry D. apply soap, scrub hands and arms, rinse hands and arms, and dry

C. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

Put the steps for cleaning and sanitizing items in a three-compartment sink in order A. Air-dry the items B. Rinse the items C. Sanitize the items D. Rinse, scrape, or soak the items E. Wash the items

D, E, B, C, A

Hands should be scrubbed with soap for how many seconds during hand-washing? A. 1-2 B. 3-5 C. 6-9 D. 10-15

D. 10-15 seconds

At what minimum temperature must hot TCS food be held? A. 70 Deg. F ( 21 Deg. C) B. 100 Deg. F ( 38 Deg. C) C. 120 Deg. F ( 49 Deg. C) D. 135 Deg. F ( 57 Deg. C)

D. 135 Deg. F ( 57 Deg. C)

Cooked poultry must reach what minimum internal temperature for at least 15 seconds? A. 135 Deg. F ( 57 Deg. C ) B. 145 Deg. F ( 63 Deg. C) C. 155 Deg. F ( 68 Deg. C) D. 165 Deg. F ( 74 Deg. C)

D. 165 Deg. F ( 74 Deg. C )

After how many hours of constant use must a food-contact surface be cleaned and sanitized? A. 1 B. 2 C. 3 D. 4

D. 4

What are the main risk pests pose in the operation? A. Cross-Contact B. Chemical Contamination C. Temperature Abuse D. Biological Contamination

D. Biological Contamination

What food-borne illness comes from unpasteurized milk? A. E.coli B. Staph C. Clostridium Perfringens D. Campylobacter SSP

D. Campylobacter SSP

A food handler has just finished preparing raw meat and is about to start a new task, what does the food handler need to do with his or her gloves? A. Check them for tears B. Wash them C. Wipe them on a towel D. Change them

D. Change them

What are the three types of hazards that make food unsafe? A. Biological, enviromental, and chemical B. Biological, chemical, and sanitary C. Chemical, physical, and enviromental D. Chemical, Physical, and biological

D. Chemical, Physical, and biological

What is the first thing you should do when setting up a three-compartment sink A. Fill the sinks with water B. Mix the sanitizing solution C. Mix the detergent solution D. Clean and sanitize the sinks

D. Clean and sanitize the sinks

Surfaces that touch food must be A. Rinsed Only B. Cleaned only C. Rinsed and Sanitized D. Cleaned and sanitized

D. Cleaned and Sanitized

The correct way to scoop ice for a customer's beverage is to use A. clean bare hands B. customer cups C. clean glasses D. Ice scoops

D. Ice scoops

Where should a food handler check the temperature of food? A. On the bottom surface B. On the top surface C. In the thinnest part D. In the thickest part

D. In the thickest part

What food-borne illness comes from infected food handler? A. Staph B. Clostridium Perfringens C. Hepatitis A D. Norovirus

D. Norovirus

What jewelry can food handlers wear while working ? A. Diamond Bracelet B. Sports watch C. Medical ID Bracelet D. Pain band ring

D. Plain band ring

Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do? A. Remove the dirty wrap, replace it with new wrap, and return the pan to storage B. Wipe the meat juice off the wrap with a towel, and return the pan to storage C. Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage D. Set the pan of strawberries aside and ask the manager what to do

D. Set the pan of strawberries aside and ask the manager what to do

Melissa is a server. Her customer is allergic to tree nuts. In the kitchen, she notices pecans sprinkled on the salad her customer ordered. What should she do? A. Pick the pecans off the salad and serve it with the nuts on the side B. Serve the salad, and explain that there are nuts on it C. Pick the pecans off the salad and serve it D. Set the salad aside and tell her manager

D. Set the salad aside and tell her manager

What should a dish washer do to make sure a sanitizer is effective? A. Use extra hot water with the sanitizer B. Add twice the amount of sanitizer C. Leave items in the sanitizer for twice as long D. Use a test kit to check the sanitizer's strength

D. Use a test kit to check the sanitizer's strength

What is the problem? Scraping off baked-on food from an otherwise clean plate A. time-temperature abuse B. poor personal hygiene C. cross-contamination D. poor cleaning and sanitizing

D. poor cleaning and sanitizing

What should you do after using a thermometer? A. Wash it well then let it dry B. Wipe it off then put it back in its case C. let it air-dry D. wash, rinse, sanitize, and air-dry it

D. wash, rinse, sanitize, and air-dry it

Put the steps for cleaning and sanitizing in the correct order by placing the number of each step in the space provided. A. Sanitize the surface B. wash the surface C. Allow the surface to air-dry D. Rinse the surface E. Scrape or remove food from the surface

E, B, D, A, C

How should frozen food be received?

Should be frozen solid when received, reject frozen food if the product or packaging has: -fluids -water stains -ice crystals or frozen liquids (large ice crystals on food or packaging are signs that the food has been thawed and been refrozen.)