ServSafe
what is the required minimum temperature for catfish fillets
145
What is the only completely reliable method for preventing backflow? a. air gap b. ball valve c. cross=connection d. vacuum breaker
a
accept or reject? a clean, intact box
accept
When a utensil is stored in water between uses, what are the requirements?
b. running water or container of water at greater than 135 F
what is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? a. infrared thermometer b. time-temperature thermometer c. maximum registering thermometer d. thermocouple with immersion probe
c
How many inches are in a foot? a. at least 1 in b. at least 2 inches c. at least 4 inches d. at least 6 inches
d
exclusion or restriction? joe, a prep cook, has diarrhea
exclusion
blow into gloves when putting them on. t/f
f
use hand antiseptics before putting on gloves. t/f
f
wash you gloves when they become dirty. t/f
f
wash your hands after putting on gloves. t/f
f
What am I? -I am commonly linked with ready-to-eat food. -I am found in the feces on infected people. -Excluding staff with jaundice can stop me. -Handwashing can prevent me
hepatits A
Mushed potatoes were cooled from 135 F to 70 F in three hours and then from 70 F to 41 F in two hours. Was this cooled correctly?
no
caitlyn started a batch of french fries in the fryer. while they were cooking, she took two orders at the cash register. as soon as the fries were done, she salted and packaged them. then she washed her hands and packed the customers' order. did she wash her hands at the right time?
no
cecelia mixed an iodine sanitizer with 68 F water. a test kit showed the concentration was 8 ppm. she put a hotel pan in the solution for 30 seconds. was the hotel pan sanitized correctly?
no
is that right? carmen just finished food safety training and is eager to do the right thing. to wash her hands, she first applied soap. then she used a clean paper towel to turn on the warm water. she wet her hands and arms and scrubbed them for 5 seconds. afterward, she rinsed them thoroughly and dried them with a clean paper towel.
no
is that right? michael plated an order and leafed through the paper tickets to make sure he had it right. before touching each ticket, he licked his fingers to get a better grip. fortunately he realized his mistake. he quickly applied hand antiseptic and then ran the order to the table.
no
What am I? -Many farm animals carry me naturally -I have been found in milk and dairy products, produce, and poultry -Cooking eggs to a minimum internal temperatures can prevent me -Preventing cross-contamination between poultry and ready-to-eat food can stop me
nontyphoidal salmonella
accept or reject? dirty packaging
reject
exclusion or restriction? bill, a line cook, has a sore throat and a fever
restriction
exclusion or restriction? louisa, a buser, has a runny nose
restriction
change your gloves after four hours of continuous use. t/f
t
change your gloves after handling raw meat and before handling ready-to=eat food. t/f
t
what thermometer is best for checking air temperature of a cooler
thermocouple with air probe
what thermometer is best for checking internal temperature of a fryer oil?
thermocouple with immersion probe
what is the required minimum temperature for pork roast?
145
what is the required minimum temperature for brined ham?
155
what is the required minimum temperature for ground-beef burger
155
what is the required minimum temperature for scrambled shell eggs that will be hot held
155
what is the required minimum temperature for chili made with previously cooked chicken
165
what is the required minimum temperature for stuffing made with oysters
165
which situations require the food handler to clean and sanitize the time being used? 1. jorge has used the same knife to shuck oysters for 2 hours 2. bill has finished deboning chicken and wants to use the same cutting board to fillet fish 3. kristen has returned to the slicer to continue slicing cheese after being called away to help with the lunch rush 4. amanda has been slicing turkey on the same slicer from 8-12
2, 3, 4
when to use single-use gloves 1. slicing apples for an apple pie 2. garnishing a plate with chopped herbs 3. chopping lettuce for a mixed green salad 4. breading chicken wings before frying them 5. assembling a cooked hamburger for presentation
2, 3, 5
what is or contains one of the eight most common food allergies? 1. green beans dressed with olive oil and garlic 2. smoked salmon wrapped in a lettuce leaf 3. multigrain bread made with wheat 4. melon slices wrapped with prosciutto (ham) 5. chocolate candy filled with peanut butter cream 6. raw oysters on the half shell 7. potatoes sautéed in duck fat 8. mushrooms seasoned with soy sauce and brown sugar 9. squash sautéed in corn oil 10. mixed green salad topped with walnut pieces 11. banana shake made with vanilla ice cream 12. vegetable omelet topped with tomato sauce
2, 3, 5, 6, 8, 10, 11, 12
what symptoms indicate a customer is having an allergic reaction? 1. fever 2. hives 3. nausea 4. bruising 5. sneezing 6. coughing 7. diarrhea 8. itchy rash 9. swollen face 10. abdominal pain 11. shortness of breath 12. tightening of the chest
2, 3, 7, 8, 9, 10, 11
which practices may be a risk to food defense? 1. limiting access to prep areas 2. giving staff access to all storage areas 3. storing chemicals in a locked storage area 4. buying produce from the local farmer's market 5. giving tours of the kitchen to the general public 6. holding products that you suspect are contaminated 7. allowing delivery drivers to store products in coolers 8. accepting food deliveries from trucks that have not been kept locked
2, 4, 5, 7, 8
how often must you check the temperature of food that is being held with temperature control?
b. at least every 4 hours
what are the most common symptoms of a foodborne illness? a. diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness b. diarrhea, vomiting, fever, nausea, abdominal cramps, and headaches c. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice d. diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
c
what causes large ice crystals to form on frozen food and its packaging? a. cross-contact b. cross-contamination c. time-temperature abuse d. incorrect cleaning and sanitizing
c
what information should a master cleaning schedule contain? a. what should be cleaned, and when b. what should be cleaned, and when, and by whom c. what should be cleaned, and when, by whom, and how d. what should be cleaned, and when, by whom, how, and why
c
what is the acceptable contact time when sanitizing food-contact surfaces a. soak the item in very hot water for 7 seconds b. stack the item in an iodine solution for 7 seconds c. soak the item in a chlorine solution for 7 seconds d. soak the item in an ammonia solution for 7 seconds
c
what is the best way to eliminate pests that have entered the operation a. raise the heat after hours b. low the heat after hours c. work with a licensed pest control operator d. apply over the counter pesticides around the opeation
c
what is the maximum water temperature allowed when thawing food under running water? a. 41 F b. 60 F c. 70 F d. 135 F
c
what is the most important way to prevent foodborne illness from viruses? a. through time and temperature b. prevent cross-contamination c. practice good personal hygiene d. practice good cleaning and sanitizing
c
what should happened to food right after it is thawed in a microwave oven? a. freeze it solid b. cool it to 41 F c. cook it in conventional cooking equipment d. hold it in equipment that maintains the correct temperature
c
when is it acceptable to eat in an operation? a. when prepping food b. when washing dishes c. when sitting in a break area d. when handling utensils
c
when must you discard tuna salad that was prepare on july 19? a. july 21 b. july 23 c. july 25 d. july 27
c
which probe should be used to check the temperature of a chicken breast? a. air probe b. immersion probe c. penetration probe d. surface probe
c
which thermometer is used to measure surface temperatures? a. thermistor b. thermocouple c. infrared thermometer d. bimetallic stemmed thermometer
c
At what minimum temperature should hot TCS food be held?
c. 135
At what maximum internal temperature should cold TCS food be held?
c. 41 F
what must food handlers do to make sure sanitizing solution for use of food-contact surfaces has been made correctly? a. test the solution with a sanitizer kit b. use very hot water when making the solution c. try out the solution on a food-contact surface d. mix the solution with equal parts of water
a
what should food handlers do to prevent food allergens from being transferred to food? a. use clean and sanity utensils when prepping the order b. cook food to the appropriate minimum temperature internal c. store cold food at 41dF or lower d.label chemical containers correctly
a
when cooling TCS food, the temperature must go from 135 to 70 in: a. 2 hours b. 4 hours c. 6 hours d. 8 hours
a
which feature is most important for a chemical storage area a. good lighting b. single-use towels c. nonskid floor mats d. emergency shower system
a
which practice can help prevent cross-contamination? a. using color-coded cutting boards b. rinsing cutting boards between use c. purchasing food requiring preparation d. prepping raw and ready-to-eat food at the same time
a
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?
a. use-by date and time and reheating and serving instructions
accept or reject? cooked rice at 140 F
accept
accept or reject? eggs with air-temp of 45 F
accept
accept or reject? milk at 45 F
accept
A broken water main has caused the water in the operation to appear brown. What should the manager do? a. boil the water for 1 minute before use b. contact the local regulatory agencies before use c. use the water for everything except dishwashing d. use the water for everything except handwashing
b
Milk can be received at 45°F (7°C) under what condition? a. it is thrown out after 2 days b. it is cooled to 41 F or lower in four hours c. it is immediately cooled to 41 F or lower it is served or used in the operation within 2 hours
b
To protect ice: a. store ice scoops inside of the ice bin b. store ice scoops outside of the machine in a clean, protected location
b
To thaw frozen food: a. place the item in a prep sink with warm, running water b. place the item in a cooler that keeps it at 41 F or lower
b
Whats the most important prevention method for viruses? a. control time and temperature b. practice correct personal hygiene c. purchase from approved, reputable sources
b
When using pooled eggs: a. cook them promptly after mixing, or store them at room temperature b. cook them promptly after mixing, or store them at 41 F or lower
b
Which may be handled with bare hands? a. cooked pasta for salad b. chopped potatoes for soup c. canned tuna for sandwiches d. pickled watermelon for garnish
b
Why must prep tables be cleaned and sanitized between uses? a. to makes space to work safely b. to prevent cross-contamination c. to reduce toxic-metal poisoning d. to avoid time-temperature abuse
b
three components of active managerial control include a. identifying risks, creating specifications, and training b. identifying risks, corrective action, and training c. identifying risks, creating purchase orders, and training d. identifying risks, record keeping, and training
b
what devise can be used to monitor both time and temperature abuse during the shipment or storage of food? a. infrared thermometer b. time-temperature indicator c. thermistor with air probe d. bimetallic stemmed thermometer
b
what is the best method of checking the temperature of vacuum-packed meat? a. lay the thermometer stem or probe on the surface of the top package b. place the thermometer probe between two packages of product c. open a package and insert the thermometer stem or probe into the product d. insert the thermometer probe through the package into the product
b
what is the correct temperature for receiving cold TCS food a. 32 F b. 41 F c. 45 F d. 50 F
b
what is the correct way to clean and sanitize a prep table? a. remove food from the surface, sanitize, rinse, wash, air-dry b. remove food from the surface, wash, rinse, sanitize, air-dry c. remove food from the surface, wash, sanitize, air-dry, rinse d. remove food from the surface, air-dry, wash, rinse, sanitize
b
when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least a. 2 inches b. 4 inches c. 6 inches d. 8 inches
b
when washing hands, what is the minimum time you should scrub with soap? a. 5 seconds b. 10 seconds c. 20 seconds d. 40 seconds
b
who is most at risk of contaminating food? a. a food handlers whose spouse works primarily with high-risk populations b. a food handler whose young daughter has diarrhea c. a food handler who gets a lot of aches and pains d. a food handler who eats a lot of rare meat
b
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?
b. 4
josh mixed a chlorine sanitizer with 75 F water. a test kit showed the concentration was 25 ppm. he soaked some plates in the solution for 7 seconds. was the tableware sanitized correctly?
no
marc filled a sink with 165 F water. he put the slicer parts in the hot water to soak for 30 seconds. were the slicer parts sanitized correctly?
no
maria was making meatballs when she took a call on her phone. her manager was nearby so she quickly got back to work.afterward, she wiped down her phone and washed her hands. did she wash her hands at the right time?
no
Is it safe? Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a picnic for some of the elderly residents. The picnic included a buffet of cold chicken, potato salad, coleslaw, rolls, and cupcakes. There was no equipment to keep the food cold. The food served one hour after it was removed from the cooler.
no. food cannot be help without temperature control if it is primarily for high-risk populations, such as elderly people
accept or reject? fresh fish internal temp of 50 F
reject
accept or reject? repackaged cans of food
reject
accept or reject? torn packaging
reject
change your gloves when they become dirty or torn. t/f
t
check gloves for rips or tears after putting them on. t/f
t
use the correct glove size. t/f
t
wash your hands before putting on gloves. t/f
t
what thermometer is best for checking internal temperature of a fish filet?
thermocouple with penetration probe, bimetallic stemmed thermometer
what thermometer is best for checking internal temperature of a roast
thermocouple with penetration probe, bimetallic stemmed thermometer
what thermometer is best for checking surface temperature of a griddle?
thermocouple with surface probe, infrared
Beef barley soup was cooled from 135 to 70 in one hour and from 70 to 41 in four hours. Was this cooled correctly?
yes
Chili was cooled from 135 F to 70 F in two hours and then from 70 F to 41 F in four hours. Was this cooled correctly?
yes
is that right? gabe, a restaurant manager, noticed that prep cooks were washing their hands in the prep sink. gabe immediately spoke to the employees about designated hand sinks and appropriate verses inappropriate locations for washing hands.
yes
is that right? marcus saw his dish washer, john, sneeze into his hands and then begin to put away the clean dishes. marcus stopped john and ask him to wash his hands. then he had john put all the contaminated dishes back into the dishwashing machine. afterward, marcus worked with john to make sure he knew when to wash his hands.
yes
is that right? tina had a painful paper cut on her index finger. she liked it to be exposed to air so it would heal quickly. but at work, she covered it with a waterproof bandage and wore a finger cot.
yes
jack mixed a quad sanitizer with 75 F water. a test kit showed the concentration was correct according to the manufacturers recommendations. he soaked some utensils in the solution for 30 seconds. where the utensils sanitized correctly?
yes
jargon mixed a chlorine sanitizer with 100 F water. a test kit showed the concentration was 50 ppm. she put a mixing bowl in the solution for 7 seconds. was the mixing bowl sanitized correctly?
yes
linda prepped raw chicken for the day's special. then she washed her hands and sliced melons. after that, she washed and sanitized the cutting boards. did she wash her hands at the right time?
yes
ryan was busing tables when his manager asked him to take out the garbage. when he came back, he used the restroom and washed his hands. then he set up some tables. did he wash his hands at the right time?
yes
what is the required minimum temperature for roasted potatoes that will be hot held
135
write an x next to the situation if the food handlers used or stored the cleaning tool or chemical in the wrong way. 1. gail was in a rush to put the delivery away. she placed the cleaning chemicals on the top shelf of the shelving rack above the canned goods. 2. raul filled three spray bottles with sanitizer. since the chemical looked red, he did not label the spray bottles. 3. jasmina was about to take a plate out to a table and she noticed some drips on the edge of the plate. she grabbed a clean, dry cloth and wiped off the plate. 4. sasha emptied a bucket of dirty mop water into the floor drain. he rinsed the mop and hung it to dry. then he cleaned a rinsed the bucket. 5. laura washed, rinsed, and sanitized a table by spraying it with sanitizer and allowing it to air dry. she then placed the bottle of sanitizer on the prep table 6. andy used a chemical cleaner on the dishwashing machine. the sprayer on the bottle stopped working when it was only half empty so he threw it in the garbage
1, 2, 5, 6
mark an x next to each unsafe practice when handling garbage. 1. john cleans a garbage can on the floor drain grate, which is next to the grill. 2. dave stacks garbage bags next to the prep table because he wants to take them out all at once 3. steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside 4. michelle throws empty cans into the recycling container, which is stored in the prep area 5. tuna throws a burned hamburger into the garbage can next to the sandwich line
1, 2, 4,
which practices help prevent cross-contamination? 1. use separate cutting boards for prepping raw meat and raw vegetables 2. wash and rinse a cutting board after prepping raw fish 3. buy diced onions instead of dicing them in the operation 4. prep salads before prepping raw meat on the same prep table 5. use green-handled knives to prep produce and yellow-handled knives to prep raw poultry 6. wipe down prep tables with a wiping cloth between different tasks 7. cook chicken in-house instead of buying precooked chicken
1, 3, 4, 5
which situations could lead to pest infestation? 1. food in the dry-storage room is stored against the wall and 6 inches off the floor 2. air curtains are installed around the back of a kitchen door 3. recyclables are stored overnight in a clean container in the kitchen 4. food is rotated during storage so that the older products are used first 5. a dumpster is left open during the day to let it air out 6. a delivery driver brings a food delivery into the kitchen to be inspected 7. a food delivery is rejected because it contains packages with gnaw marks 8. the exterior of th operation has a three-inch hole
1, 3, 5, 6, 8
reserve or throw out? 1. chili held without temperature control for 5 hours 2. previously served, but untouched, basket of bread 3. bottle of ketchup with cap on 4. untouched slice of pie with whipped cream returned by customer 5. individually wrapped crackers 6. unwrapped butter served on a plate 7. mustard packets 8. ice used to hold cold food on a self-service area 9. breaded, baked fish returned by a customer who wanted broiled fish 10. a washed and wrapped pear that has been in a vending machine for eight days
1. t 2. t 3. r 4. t 5. r 6. t 7. r 8. t 9. t 10. r
Jeff wanted to test whether his customers would buy fresh juice to take home. He created a special display but the cash register to store the juice on ice. He labeled each bottle with the ingredients and use-by date. Was the food prepped correctly? Why or why not?
No. He should have either gotten a variance from his local regulatory authority before selling the juice without a warning label or included warning labels on the juice.
Jonathan filled a clean and sanitized prep sink with cold water and ice. Then he soaked a partial case of spinach that he had gotten from the cooler. Next he added a new case of spinach that was derived that morning. Was the food prepped correctly? Why or why not?
No. One batch of spinach could cross-contaminate the other. Between batches, he should have emptied the sink, cleaned and sanitized it, and changed the ice water.
Marie needed to make 15 chef salads for lunch service in 3 hours. She got out the lettuce, meat, and cheese and left them on the prep table so that she could make the salads in between her other tasks. Was the food prepped correctly? Why or why not?
No. The lettuce, meat, and cheese are being time-temperature abused. She should take out of the cooler only what she can use within a short amount of time.
At 9:00 am. Lin clocked in, said hello to her manager, and started to set up the buffet. Fifteen minutes later, she headed to the walk-in cooler, where she grabbed a stockpot of chili that had been made a few days earlier. She placed the stockpot on the stove and started reheating it. At 11:30 am, she checked the temperature of the chili, which had reached 155 F. Satisfied, she moved on to her next task. Is the chili safe to serve? Why or why not?
No. the chili did not reach an internal temperature of 165 F within two hours.
Is it safe? At 6:00 am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler to make box lunches for a high school class field trip. when he finished making the lunches, Alvin left them on a table for the teacher. The lunches were left on the bust that warm spring day while the students toured a museum. At 1:00 pm, they returned to a very warm bus to get their lunches, which they ate in a picnic area.
No. the lunches were left too long outside of temperature control. the temperature of the food also probably rose to higher than 70 F as the bus warmed in the sun.
What am i? -I am carried in the bloodstream and intestinal tract of humans. -I am commonly linked with beverages and ready-to-eat food -Cooking food correctly can prevent me -Washing hands can stop me
Salmonella typhi
What does FAT TOM stand for?
food, acid, time, temperature, oxygen, moisture
Thursday at lunch, a customer ordered a stacked hot roast beef and cheddar sandwich. Mina took precooked slices of beef from the reach-in cooler and put them in a bain of hot au jus. She heated the slices of beef for a few minutes. Then she made the sandwich, topping it with melted cheddar, and placed it on the counter for pickup. Is the sandwich safe to serve? Why or why not?
Yes. Assuming the roast beef was cooked and cooled properly, it can be reheated to any temperature because it is being served immediately.
Phillip, the chef at a nursing home, wanted to treat the residents to his famous chocolate mousse. He whipped egg whites using pasteurized eggs whites with chocolate, cream, sugar, and vanilla and poured the mixture into individual serving dishes. Was the food prepped correctly? Why or why not?
Yes. He used pasteurized eggs because raw shell eggs and undercooked, unpasteurized shell eggs cannot be served in a nursing home.
Krista deveined raw shrimp on a blue cutting board for the restaurant's signature shrimp scampi. The she washed her hands, cleaned and sanitized the prep table, and then used a different knife to slice melons on a green cutting board. Was the food prepped correctly? Why or why not?
Yes. She used separate equipment for the shrimp and the produce.
is it safe? Roy prepared pans of pasta with meat sauce and held them in a 200 F degree oven for two hours. At 5:00 pm, he packed them in an insulated container to take to a wedding reception at the beach. There was no equipment to keep the food hot. At 8:00 pm, three hours after Roy removed the pasta from the oven in his operation, the pasta was served to the guests.
Yes. the food was held above 135 F and then served within four hours after being removed from temperature control.
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? a. created a cross-connection b. created an air-gap separation c. prevented backflow d. prevented atmospheric vacuuming
a
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? a. the ventilation system is not working b. the cleaning chemicals are not being used c. the staff are not cleaning the walls d. the grill is not being operated at a high-enough temperature
a
How should flatware and utensils that have been cleaned and sanitized be stored? a. with handles facing up b. below cleaning supplies c. four inches from the floor d. in drawers that have been washed and rinsed
a
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? a. every 4 hours b. every 5 hours c. every 6 hours d. every 7 hours
a
One way for managers to show that they know how to keep food safe is to a. become certified in food safety b. take cooking temperatures c. monitor employee behaviors d. conduct self-inspections
a
Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? a. label the working container with its contents b. read the safety data sheet for the cleaner c. use a new wiping cloth when first using the working container d. note on the original container that some cleaners was put into a working container
a
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? a. tell the cook to stay away from work and see a doctor b. tell the cook to come in for a couple of hours and then go home c. tell the cook to rest for a couple of hours and then come to work d. tell the cook to fo to the doctor and then immediately come to work
a
Whats the most important prevention method for bacteria? a. control time and temperature b. practice correct personal hygiene c. purchase from approved, reputable sources
a
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? a. 60 minutes b. 70 minutes c. 80 minutes d. 90 minutes
a
When storing leftover salads that contain TCS food: a. throw out leftovers held at 41 F or lower after 7 days b. Throw out leftovers held at 41 F or lower after 10 days
a
a hand washing station should have a garbage container, hot and cold water, signage, a way to dry hands, and a. soap b. a timer c. a clock d. gloves
a
a prep cook stores a bottle of sanitizer on a shelf above a prep table. to prevent chemical contamination, what should be done differently? a. store sanitizer bottle away from the prep area b. store the sanitizer bottle on the floor between uses c. store the sanitizer bottle on the work surface of the prep table d. store the sanitizer bottle with food supplies below the prep table
a
a thermometer used to measure the temperature of food must be accurate to what temperature? a. 2 F b. 4 F c. 6 F d. 8 F
a
after which activity must food handlers wash their hands? a. clearing tables b. putting on gloves c. serving customers d. applying hand antiseptic
a
what is the most important way to prevent foodborne illness from bacteria? a. through time and temperature b. prevent cross-contamination c. practice good personal hygiene d. practice good cleaning and sanitizing
a
what is the problem with storing raw ground turkey above raw ground pork? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. cross-contact with allergens
a
Which are physical contaminants? A. fish bone B. cherry pit c. staple
a, b, c,
What item must customers take each time they return to a self-service area for more food?
a. clean plate
is it being handled safely? a. soup help at 120 F b. pasta salad held at 39 F c. potato salad held at 75 F d. soup placed in a hot-holding unit at 40 F
a. no b. yes c. no d. no
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? a. purchasing food from unsafe sources b. holding food at incorrect temperatures c. using contaminated equipment d. practicing poor personal hygiene
c
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board? a. it must be dried with a paper towel b. it must be turned over to the other side c. it must be washed, rinsed, and sanitized d. it must be rinsed in hot water and air-dried
c
A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. poor cleaning and sanitizing
c
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? a. identifying risks b. monitoring c. corrective action d. re-evaluation
c
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? a. identifying risks b. corrective action c. management oversight d. re-evalution
c
A safe way to cool a stockpot of meat sauce is to put it into a a. cooler b. freezer c. sink of ice water d. cold=holding unit
c
An 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, and the drain plug was in place to prevent the Dumpster from draining. What was the problem? a. the dumpster lids should have been open to allow it to air out b. the drain plug should have been removed to allow the dumpster to drain correctly c. the surface underneath the dumpster should have been paved with concrete or asphalt d. the dumpster should have been freshly painted so that food debris would not stick to surfaces
c
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? a. according to FIFO method b. according to preparation dates c. according to minimum internal temps d. according to minimum acceptable storage temps
c
George is getting ready to wash dishes in a three-compartment sink. What should be his first task? a. remove leftover food from the dishes b. fill the first sink with detergent and water c. clean and sanitize the sinks and drain borads d. make sure there is a working clock with a second hand
c
How does most contamination of food happen? a. through contaminated water b. when contaminants are airborne c. when people cause the contamination d. through the use of contaminated animal products
c
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. just part the tip of the thermometer stem b. halfway between the tip of the thermometer stem and the dimple c. to the dimple in the thermometer stem d. past the dimple of the thermometer stem
c
The purpose of a food safety management system is to a. keep all areas of the facility clean and pest-free b. identify, tag, and repair faulty equipment within the facility c. prevent foodborne illness by controlling risks and hazards d. use the correct methods for purchasing and receiving food
c
Whats the most important prevention method for fungi? a. control time and temperature b. practice correct personal hygiene c. purchase from approved, reputable sources
c
Whats the most important prevention method for mushroom toxins? a. control time and temperature b. practice correct personal hygiene c. purchase from approved, reputable sources
c
Whats the most important prevention method for parasites? a. control time and temperature b. practice correct personal hygiene c. purchase from approved, reputable sources
c
Whats the most important prevention method for plant toxins? a. control time and temperature b. practice correct personal hygiene c. purchase from approved, reputable sources
c
Whats the most important prevention method for seafood toxins? a. control time and temperature b. practice correct personal hygiene c. purchase from approved, reputable sources
c
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? a. wear gloves while handling food b. work in a non-food handling position c. stay home until approved to return to work d. wash hands frequently while handling food
c
a food handler prepares meals for a child day-care center. what symptoms require this food handler to stay home from work? a. thirst with itching b. soreness with fatigue c. sore throat and fever d. headache with soreness
c
a guess had a reversal of hot and cold sensations after eating seafood. what most likely caused the illness? a. parasites b. allergic reaction c. biological toxins d. chemical contamination
c
a pest-control program is an example of an a. HACCP b. quality control and assurance c. food safety management d. active managerial control
c
at what temperatures do most foodborne pathogens grow most quickly? a. 0-41 F b. 45-65 F c. 70-125 F d. 130-165 F
c
parasites are commonly linked with what type of food? a. rice b. poultry c. seafood d. canned food
c
What organization creates national standards for foodservice equipment? a. cdc b. epa c. fda d. nsf
d
Which part of the plate should a food handler avoid touching when serving customers? a. bottom b. edge c. side d. top
d
Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? a. list of all ingredients b. list of common allergens c. date that the food was received d. date that the food should be discarded
d
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? a. the cook did not wear reusable gloves while handling the raw ground beef and hamburger buns b. the cook did not clean and sanitize the gloves before handling the hamburger buns c. the cook did not wash hands before putting on the same gloves to slice the hamburger buns d. the cook did not wash hands and put on new gloves before slicing the hamburger buns
d
a food handler will be wearing single-use gloves to assemble boxed lunches. when must the food handler's hands be washed? a. after 4 hours b. after the first hour c. after putting on the gloves d. before putting on the gloves
d
a manager's responsibility to actively control risk factors for foodborne illness is called a. HACCP b. quality control and assurance c. food safety management d. active managerial control
d
how long can food stay in the temperature danger zone before it must be thrown out? a. 1 hour b. 2 hours c. 3 hours d. 4 hours
d
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 a. when to register with the EPA b. how to fill out an incident report c. where to find Safety Data Sheets in the operation d. whole to contact about suspicious activity
d
to what temperature must soup that contains cooked beef be reheated for hot holding? a. 135 F for 15 seconds b. 145 F for 15 seconds c. 155 F for 15 seconds d. 165 F for 15 seconds
d
what are the more important food safety features to look for when selecting flooring, wall and ceiling materials? a. absorbent and durable b. hard and durable c. porous and durable d. smooth and durable
d
what is the most important factor in choosing a food supplier? a. is is recommended by others in the industry b. it has a HACCP program or other food safety program c. it has documented manufacturing and packing practices d. it has been inspected and complies with local, state, and federal laws
d
what is the required minimum internal cooking temperature for ground turkey? a. 135 F for 15 seconds b. 145 F for 15 seconds c. 155 F for 15 seconds d. 165 F for 15 seconds
d
what should food handlers do after prepping food and before using the restroom? a. wash their hands b. take off their hats c. change their gloves d. take off their aprons
d
what step should be taken if a manager suspects a foodborne illness outbreak? a. reheat the suspected product to safe temperatures b. provide as little information as possible to the regulatory authority c. deny the operation has nothing to do with the FBI outbreak d. set aside the suspected product and label it with do not use and do not discard
d
which food item should not be served to a high-risk population? a. vegetable stir-fry b. grilled salmon c. roasted chicken d. raw oysters
d
which practice can help prevent time-temperature abuse? a. keeping records of employee schedules b. cleaning and sanitizing equipment and works surfaces c. making sure food handlers spend at least 30 seconds washing their hands d. limiting the amount of food that can be removed from a cooler for prepping
d
an operation has a self-service salad bar with 8 different items on it. how many serving utensils are needed to serve the items on the salad bar?
d. 8
put the steps of cleaning and sanitizing in order. a. sanitize the surface b. wash the surface c. allow the surface to air-dry d. rinse the surface e. remove food from the surface
e, b, d, a, c
exclusion or restriction? mary, a sous chef, has been diagnosed with norovirus
exclusion