TAP Series: Food Safety Training

In the three-sink manual ware washing process, the detergent wash water must be ___ or higher:

110F

The MINIMUM internal temperature in time allowedd for cooking a roast beef is:

130°F for 112 minutes

What is the mininmum internal temperature for transporting hot TCS food and hot holding TCS food items?

135F

There are two temperature ranges inside the temperature danger zone. In one of these ranges is where bacteria grow the fastest and is why food that is cooling is only alone to be in this part of the zone for 2 hours. The temperature range is:

135ﾟF to 70ﾟF

Products stuffed with either raw chicken or beef must be cooked to an internal temperature of:

165F

The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is:

165°F for 15 seconds

Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of:

180F

How many people must have the same symptoms to be called a food borne illness outbreak?

2

Be entire hand washing process should take at least:

20 seconds

Refrigerator temperatures should be:

38F to 41F

At an off site catered event, the food service manager has been hot holding a beef stir fry at 135ﾟF, when suddenly she loses her heat source. Guests are in line waiting to be served. For how long can she safely continued to serve the food?

4 hours

The internal receiving temperature of fresh raw beef must be:

41F

Food and supplies in dry storage areas should be stored 6" off the floor, away from the walls, and kept at a temperature from:

50 to 70ﾟF

Cold food can be held without temperature control for up to __ hours if below 70°F:

6

How long can cold held food be served without temperature control?

6 hours

Floor mounted equipment and food items must be ___ off the floor.

6"

How many days can prepared food that has been kept at 41ﾟF or below be held before it must be thrown out?

7 days

Feed must be cooled from a 135ﾟF to __ within 2 hours?

70°F

On her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. Then, she is asked to slice raw tomatoes. When she's done, she slices raw onions. In this sequence of tasks, when should the food handler change gloves?

After moving the hamburger patties to the preparation area

Live shellfish must be received and kept at what minimum temperatures?

Air 45ﾟF, internal 50ﾟF

Back siphonage occurs when the potable water pressure is lower than lower than the waste water pressure in the waste water backs in to the potable water, creating a cross connection. A good method of preventing this from happening is:

Air gaps

What is the best type of temperature measuring device for using in a refrigerator?

Air probe

The term "cross-contact" in food safety refers to:

Allergen prevention

A.L.E.R.T is:

An FDA food defense system

Which is NOT one of the four acceptable TCS food going methods:

At Room temperature

E. Coli is a:

Bacteria that produces Shiga toxins

Disposable food service gloves must:

Be changed when changing tasks

How should the temperature of sour cream be taken?

By removing the lid and placing a thermometer stem in the cream

Which of the following is a safe food handling practice?

Clean and sanitize food contact surfaces in constant use at least every 4 hours

A woman runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the toilet has backed up and is over flowing into the service area. What should the manager do?

Close the restaurant and report the incident to the local health department

Clean plates are required for each trip to a buffet because:

Contamination can be prevented

When a problem arises, the plan that focuses on preparation, response to recovery is known as:

Crisis Management Program

Which cleaning product is required to stop cross-contact of allergen foods:

Detergent

A father takes his four-year-old daughter and her friend to a local hamburger diner after swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter. What should the server do?

Explain that the restaurant cannot serve rare hamburgers to young children

Which of the following items should be rejected?

Food in torn packaging

Which of the following is NOT one of the five most common hazards according to the Center for Disease Control (CDC)?

Food recalls

GMP stands for:

Good Manufacturing Practices

The 5 risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, are the foundations of the system known as:

HACCP

Which of the following is NOT a method for removing oxygen from packaged foods?

HMR

Where should food handlers wash their hands?

Hand washing sink

Frozen good must be __ when delivered.

Hard frozen

A food service worker must not have direct contact with food if they:

Have a wound that is draining

The best way to protect from pest infestations is to:

Have an Integrated Pest Management (IPM) program

A hand washing sink must:

Have drinkable warm water at a minimum of 100F

To protect from back flow, ice containers must:

Have good drainage and an air gap

The chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling. He placed the pans in the refrigerator and stirred them frequently. However, he was unsuccessful in cooling the stew from a 135ﾟF to 70ﾟF within two hours. What must the chef due to safely cool the stew?

He must reheat the stew from 135ﾟF for at least 15 seconds and then begin the cooling process again

What is the purpose Active Managerial Control?

Identify and control possible hazards throughout the flow of food

The first step in planning a food safety training program is:

Identify the topics for the training

Where can personal items be stored?

In a designated area away from food

Food defense systems are needed to protect from:

Intentional contamination

The chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading?

Into the center, or thickest part of the casserole

If a customer vomits in a free preparation area what should be done?

Isolate the area until it is properly cleaned and sanitized

What is the most important factor in choosing a good reputable food supplier?

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

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

It must be washed, rinsed, and sanitized

With what must be done with TCS food that will be held longer than 24 hours?

Label the food container with its name and use by date

When leaving the food preparation area, food handlers should:

Leave their apron

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

Lettuce, fresh salmon, fresh pork roast, fresh turkey breasts

Which of the following are three foods on the list of the "eight most common food allergens"?

Milk, Wheat, Soybeans

Principle four of developing a HACCP plan is one way of checking if the HACCP system is working in is called:

Monitoring procedures

An organization that certifies commercial food service equipment is:

NSF

Which pathogen would require a food handler to be excluded from work:

Non-typhoidal Salmonella

Which it these disease causing bacteria may be found in shells eggs?

Non-typhoidal Samonella

The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift and serve at dinner. In order to prevent possible cross contamination, where should the chef place the tray of chicken breasts in the refrigerator?

On the bottom shelf next to the ground turkey

What jewelry is allowed to be worn on hands or wrists while preparing food:

Plain wedding band

Foodborne intoxication is caused by eating foods that contain:

Poisons

Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):

Pregnant women

Which of these 3 most common chemical sanitizer is NOT true:

Quats use a minimum water temperature of 68ﾟF for 7 seconds of contact

Which food item may be handled with bare hands?

Raw chicken

A chef sanitized a thermometer probe and then checked the temperature of beef stew being held in a hot holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temperature of the stew in the log and reheated the stew to 165F for 15 seconds. Which was the corrective action?

Reheating the stew

A food handler is infected with shiga toxin producing E. Coli. What is one of the things the person in charge needs to do?

Report that illness to the local health department

What is the basic characteristic of a virus?

Requires a living host to grow

If a food worker is bill, you must always decide to either:

Restrict them from handling food or exclude them from the operation

Manufacturers provide SDS with all pesticides and chemicals. SDS stands for:

Safety data sheets

What foods should be cooked to 145°F:

Seafood, beef, veal, pork, shelled eggs and lamb chops

When providing mobile food service such us lunch trucks or barbecues, raw poultry must be stored:

Separately from ready to eat food

A food handler prepares and delivers meals to elderly individuals receiving services at home. What symptoms require this food handler to stay home from work?

Sore throat with fever

Which of the following bacteria might be most commonly found in a food worker's open wound?

Staphylococcus aureus

Which of the following describe diarrhea, vomiting, fever, and jaundice and are required to be reported to the local health authority?

Symptoms

If a critical limit in a HACCP System is not met, what must immediately be done?

Take a corrective action

If the water supply to in establishment is shut up and there is no alternative potable water source:

The establishment needs to close until the water supply is restored

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 gravel. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What is the problem.

The surface underneath the dumpster should have been paved with concrete or asphalt

The major reason to not wear jewelry, hair pins or false nails during food preparation is:

They can become a physical contaminant

If the concentration of sanitizing solutions is too strong:

They can corrode metal

A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches, What is the problem with this situation?

Time temperature abuse

Frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. What is the problem the caused this?

Time temperature abuse

Color coded cutting boards are useful:

To prevent cross contamination

Eggs are inspected by which federal agency:

U.S. Department of Agriculture (USDA)

What must food handlers do after touching their body or clothing?

Wash their hands

When must a consumer advisory be posted?

When serving raw or under cooked food

A cook wiping her hands on her apron and then handling a knife is it an example of:

cross contamination

Which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing:

raw produce

All of these are TCS foods except for:

raw unwashed asparagus

Coving is:

where floors and walls meet