Food and Safety

A backup of raw sewage and significant lack of refrigeration can result in

Closure of the operation by the regulatory authority.

What should you do when a customer calls to complain about a food borne illness he says was caused by your establishment

Complete an incident report

What must food handlers do to food immediately after thawing it in the microwave oven?

Cook it

The temperature of chili is checked during holding. The chili has not met critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?

Corrective action

A food handler 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

What is the threat to food safety caused by storing row ground turkey above ready to eat food

Cross contamination

What must be included on the label of ready to eat TCS food that was prepped in house

Date the food should be thrown out

which issue is one of the five common risk factors for food borne illness

Equipment that is contaminated

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours

Shigella spp. is comomonly linked with what type of food

Food easily contaminated by hands

All new staff should receive training on

General food safety

Which pathogens are found in high numbers in an infected persons feces, are highly infectious, and can cause severe illness

Hepatitis A, Norovirus, Salmonella, Typhi, Shigella spp., and shiga toxin-producing E-coli

A manager notices a former employee opening boxes in the dry storage area and believes the product may have been contaminated. As described in the ALERT program, what should the manager do with the product

Hold the product

What probe should be used to check the temperature of a pot of soup

Immersion probe

What is the correct place to dispose of dirty mop water?

In a curbed floor drain

If a server uses a wet wiping cloth for wiping counters, where must the cloth be stored between uses?

In sanitizing solution

What thermometer is incapable of measuring the internal temperature of food

Infrared thermometer

What is the best method of checking the temperature of delivery of fresh meat

Insert a thermometer probe into the thickest part of the meat

What is the most important factor in choosing a food supplier

It has been inspected and complies with local, state, and federal laws.

How does using the FIFO method help with pest control?

It helps prevent pests from settling in.

What is true about HACCP

It must be based on a written plan

A food handler has finished trimming raw chicken on a cutting board and needs to use the cutting board to prep vegetables. What needs to be done to the cutting board

It must be washed rinsed and sanitized

On January 1 a food handler is preparing chili that contains ground beef and pork sausage. The ground beef has an expiration date of January 3. The pork sausage has an expiration date of January 5. What is the used by date of the chili

January 3

When must you discard chicken sald that was prepped July 18

July 24

What must be done when transferring a cleaning product fro its original container into a smaller, working container?

Label the working container with its contents.

In top to bottom order how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.

who is responsible for keeping food safe in an operation?

Manager/operator

What is one acceptance criteria for fresh shelfish

Mild ocean smell

What is one organization which creates national standards for food service equipment?

NSF

Which pathogen is commonly linked with eggs

Nontyphoidal Salmonella

A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea after eating the raw oysters. What pathogen probably caused the illness?

Norovirus

What happens when food spends time in the temperature danger zone

Pathogens have time to grow

Who should apply pesticides?

Pest control operator

The owner of a new restaurant observed that the coving is not adhering to the wall. What could happen because of this?

Pests will have a place to hide

How should the temperature of vacuum packed meat be checked during receiving

Place the thermometer stem or probe between two packages of product.

An air temperature measuring device used to measure the temperature in a cooler must be how accurate

Plus or minues 3 F or 1.5 C

A thermometer used to measure the temperature of food must be accurate to what temperature

Plus or minus 2 F or 1 C

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness

Poor cleaning and sanitizing

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and

Preventing cross-contamination

A food handler has an infected cut on his finger. He washed the cut and put news gloves on before preparing food. What did the food handler forget to do

Put on a bandage

A manager received a recall alert for an item in her restaurant. What should she do

Put the item a secure location and label it so it will not be used

An employee has received a shipment of pork with no use by date or expiration date. What should she do

Reject the item

A manager is inspecting food received from a supplier's truck. He observes droppings from pests in an item. What should he do

Reject the item with signs of pests

What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse, sanitize, and air-dry.

What are the requirements when a utensil is stored in water between uses

Running water at any temperature or a container of water at 135 F or higher

What food contains a common allergen

Smoked salmon wrapped in lettuce leaf

What are the most important food safety feature to look for when selection flooring, wall, and ceiling materials?

Smooth and durable

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work

Sore throat with fever

Which is the responsible for inspecting individual restaurants?

State or local regulatory authority

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently

Store the sanitizer bottle away from the prep area

What type of smell may be a sign that cockroaches are present?

Strong, oily

What should food handlers do after prepping food and before using the restroom?

Take off aprons

A restaurant chain with a large number of stores across the country needs to train their staff on a new food preparation process. The staff work on multiple shifts and the chain has a limited budget for the initiative. What is the best option delivering the training?

Technology-based training

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea

Tell the cook to not come work and to see a doctor

A trainer wants to demonstrate the process for washing dishes in a three-compartment sink for a new hire. What should she do first?

Tell the learner how to wash the dishes.

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit

Pesticides should be disposed of by

The PCO.

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

The inspectors identification

WHich is a requirment for key drop deliveries

The itemes are placed in the correct storage location

An operation received a violation for the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on freshly graveled drive. The lids were closed, and 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.

An operation has buildup of grease and condensation on the walls and ceiling. What is most likely problem?

The ventilation system is not working correctly

A server notices that guests at her table did not finish all their tortilla chips. What should she do with the leftover chips

Throw the chips away

Cold TCS food has been without temperature control for three hours and the temperature has exceeded 70 F. WHat should be done with the food

Throw the food out

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control

Time

What causes large ice crystals to form on frozen food and its packaging?

Time temperatrure abuse

A food handler pulled a large hotel pan of chicken salad from the cooler and used it to prepare three chicken salad sandwiches. What is the risk to food safety

Time temperature abuse

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food

Time temperature abuse

What is the purpose of a food safety management system

To actively control risks and hazards throughout the flow of food

What is the primary purpose of a food defense program

To address points in operation where food is most at risk from deliberate contamination

Why should lights in food preparation areas be equipped with protective covers

To keep broken glass away from food

Why must prep tables be cleaned and sanitized between uses?

To prevent cross-contamination

What is the purpose of the FDA food code

To provide recommendations to state and local regulators

What is TCS food?

Tofu

Which part of the plate should a food handler avoid touching when serving customers?

Top

After eating seafood, a guest experienced tingling in the lips and a reversal of hot and cold sensations. What most likely caused the illness

Toxin

How far must a bimetallic stemmed thermometer be inserted into the food to give an accurate reading

Up to the dimple in the thermometer stem

What should food handlers do to prevent food allergens from being transferred to food

Use a cleaned and sanitized utensils when prepping the order

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

Use by date and time and reheating and service instructions

In what type of places are cockroaches typically found?

Warm and dark

Signage posted at a hand-washing station must include reminder to staff to

Wash hands before returning to work.

A food handler has just taken out the trash. What should she do next

Wash her hands

After pesticides have been have been applied, food-contact surfaces should be

Washed, rinsed, and sanitizing

Which of the following situations poses an imminent health hazard?

Water backs up from a floor drain and comes in contact with food in dry storage.

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines

Water pressure

Which of the following actions is an example of an FDA Public Health Intervention for controlling the common risk factors foodborne illness?

Wearing single-use gloves when handling ready-to-eat food

What information should a master cleaning schedule contain?

What should be cleaned, when, by whom, and how

Under which conditions are single use gloves not required

When adding seasonings to raw meat

When should the staff receive food safety training?

When hired, and then periodically after that

What is a foodborne illness outbreak?

When two or more people report the same illness from eating the same food

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

An integrated pest management program has three basic rules, including deny pests access to the operation and deny pests food, water, and a nesting or hiding place. What is the third rule?

Work with a licensed pest control operator.

While getting ready to check the temperature of a turkey breast, a chef dropped a bimetallic stemmed thermometer into a prep table. What should the chef do next

calibrate the thermometer

What is the most important way to prevent foodborne illnesses caused by viruses

control time and temerature

A package of raw chicken leaking fluid onto a ready to eat fruit cup is an exampl of

cross comntamination

Raw hamburger paties are stored in a sealed carton at room tempetures next to the grill. What is the main risk that could cause a foodboarn illness

cross contamination

What type of food is commonly linked with parasites

fish

What is TCS food?

food requiring time and temperature control for safety

A cook is checking the internal cooking temperature of a beef roast. WHere should the thermometer probe be placed

in the thickest part of the food

The most common syptons of a foodborn illiness are diarrhea, comiting, fever, nausea, abdominal cramps and

jaundice

Why is high staff turnover a risk to food safety?

new staff training leaves less time for ongoing food safety training

What is the most important way to prevent a foodborne illness cause by bacteria

practice good personal hygiene

The five common risks that can lead to foodborne illness are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminating equptement and

practicing poor personal hygiene

Which food should NOT be offered on a children's menu

rare hamburger

A safe way to cool a stockpot of chicken soup is to put it into a

sink of ice water

WHat device can be used to record time temperature abuse during the delivery of food

time temperature indicator

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

to minimum internal cooking temperatures with ready to eat food on the top shelf and poultry on the bottom.

When washing hands, what is the minimum time you should scrub with soap

10 seconds

At what minimum temperature should hot TCS food be held?

135 F

WHat is the minimum internal cooking temperature of a chicken breast

165 F

What temperature must TCS food be reheated to if it will be hot held

165 F

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4

When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least

4 inches (10 centimeters)

At what maximum internal temperature should cold TCS food be held?

41 F (5 c)

What is the correct temperature for receiving cold TCS food

41 F or 5 C or lower

What is the maximum air temperature at which you may safely store shell eggs

45 F

Cold macaroni salad was removed from refrigeration at 12 pm and held without temperature control. The temperature never exceeds 70 F. At what time must any remaining product be discarded

6 pm

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

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?

7 days

What is the maximum water temperature that must be used when thawing frozen rop fish under running wahter

70 F

A health inspector determines that a restaurant's holding equipment cannot consistently keep food out of the temperature danger zone. How much time will the operation typically have to repair or replace the equipment?

72 hours

Who is most at risk of contaminating food

A food handler whose young son has vomiting

Based on FDA recommendations, incorrect hand washing would be identified as which type of risk?

A priority item.

What is the most important way to fight the "forgetting curve"?

A scheduling several short training sessions spaced out over time.

When should hand antiseptics be used

After washing hands

What is the minimum required contact time for quats sanitizer?

At least 30 seconds

How far above the floor should food be stored?

At least 6 inches

If pesticides are stored in the operation, where should they be kept?

Away from food and equipment

At what temperature do most foodborne pathogens grow most quickly

Between 70 F and 125 F

A cook has decided to use a copper pot to heat up tomato sauce. What type of contamination will likely occur

Chemical

What is the first task that must be performed when preparing to wash dishes in a three-compartment sink?

Clean and sanitize the sinks and drainboards

What item must guests take each time they return to a self-service area for more food?

Clean plate