tap series test thingy

and the three sink manual we are washing process the detergent water must be ____ or higher

110 degrees Fahrenheit

there are two temperatures ranges inside the temper danger zone in one of these ranges there is bacteria grow the fastest and is why food that is cooling is only allow to be in this part of the zone for two hours this temperature range is

135F to 41F

what is the minimum internal temperature for transporting hot TCS food and hot handling TCS food items

135°F

The minimum internal temperature and time allowed for cooking a roast beef is

155 degrees Fahrenheit

product stuffed with either Rall chicken or beef must be cooked to an internal temperature of

165F for one second

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

165°F for less than one second

where wash machines that use hot water to sanitize must be a minimum hot water temperature of

180F

How many people must have the same symptoms to be called a foodborne illness outbreak

2

The entire handwashing process should be for a minimum of

20 seconds

Refrigerator temperatures should be

38°F to 41°F

The internal receiving temperature of fresh raw beef must be

41F

food and supplies in dry storage area should be stored 6 inches off the floor away from the walls and kept at a temperature from

50 to 70°F

floor amount of equipment and food items must be ____ off the floor

6"

food must be cold from 135°F to _____ within 2 hours

70°F

Alert is

A food defense system

The five 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 four foundations of the system known as

Active managerial control

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 handled change gloves?

After moving the hamburger patties to the preparation area

Life shellfish must be received and kept at what minimum temperature

Air 38°F internal 41°F

Back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water, creating a cross connection. The best method to prevent this from happening is:

Air gaps

The term across contact and food safety refers to

Allergen prevention?

which of the following is a safe food handling practice

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

I woman runs out of the bathroom in a fast food restaurant and frankly tells the manager that the toilet is backed up and is overflowing into the food service area what should the manager do

Close the restaurant use an approved disinfectant to clean the area?

Clean plates are required for each trip to the buffet because

Contamination can be prevented

I am offsite catered and then the third service manager has been hot holding a beef stirfry and 135F when suddenly she loses her heat source. If she has her enough time as public health control procedure for how long can she safely continue to serve the food

Four hours

GMP stands for

Good Manufacturing Practices

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

HMR

Where should foodhandlers wash her hands

Handwashing sink

To protect from backflow ice containers must

Have a good drainage and an air gap

The best way to protect from pest infestation is to

Have a integrated pest management program

The food service worker must not have direct contact with food if they

Have a wound that is draining

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

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

Isolate the area until it is properly cleaned and sanitized

When leaving the food preparation area food handlers should

Leave their apron

A organization that certifies commercial food service equipment is

NSF

Which of these disease causing bacteria may be found in shell eggs

Non-typhoidal Salmonella

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

Non-typhoidal Salmonella

The chef has just finished preparing rock chicken breast she will store them in a refrigerator for the next shift to cook and serve at dinner in order to prevent possible cross-contamination where should the chef place the tray of chicken breast in the refrigerator

On the bottom shelf next to the ground turkey

Which of the following is not considered as one of the highly susceptible population's

Pregnant woman

which of these three most common chemical sanitizers is not true

Quartz use a minimum water temperature of 68°F for seven seconds of contact

The food handler is infected with Shiga the toxin producing E. coli what is one of the things the person in charge needs to do

Report the illness to the local health department

What is the basic characteristic of the virus

Requires a living host to grow

I'm providing mobile food service such as lunch trucks are barbecues raw Poultry should be stored

Separately from ready to eat food

which of the following bacteria might be most commonly found in a food workers open wound

Staphylococcus aureus

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 set them frequently. however he was unsuccessful in the cooling the stew From 135°F to 70°F within two hours what must the chef do to safely cool the stew

The chef must continue to cool the stew to 41°F or lower within four hours

If the water supply to an establishment a shut off and there's no alternate Potable water source

The establishment needs to close until the water supplies are stored

Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for egg salad sandwiches what is the problem with the situation

Time temperature abuse

frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging what is the problem that caused this

Time temperature abuse

Color-coded cutting boards are used

To prevent cross contamination

Eggs are inspected by which federal agency

USDA

Put my food handlers do after touching their body or clothing

Wash their hands

What is not one of the four acceptable TCS food thawing methods

at room temperature

Disposable food service gloves must

be changed when changing tasks

what is the best type of temperature measuring device for use in a refrigerator

bimetallic thermometer

When a problem arises a plan that focuses on preparation response and recovery is known as

crisis management program

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

cross contamination

my father takes is for -year-old daughter and her friend to the local hamburger diner after swimming lessons the front wants a hotdog by his daughter wants a hamburger because the father likes his hamburgers where he orders the rare hamburger for himself and his daughter what should the server do

explain that the restaurant cannot serve raw hamburgers to children

which of the following item 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

food recall

Frozen foods must be _____ when delivered

hard frozen

Handwashing sink must

have drinkable warm water and a minimum of 100°F

what is the purpose of active managerial control

identify and control possible hazards throughout the flow of food

The chef has just removed a chicken noodle casserole from the oven he reaches for his bimetallic stand thermometer to check the temperature where should the chef insert the thermometer to get an accurate reading

into the center or the thickest part of the casserole

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

What must be done with a TCS food that will be held longer than 24 hours

label the food container with its name and use by date

and top to bottom order how should the fresh pork roast fresh salmon and a container of lettuce and fresh turkey breast be stored in a cooler

lettuce, fresh salmon, fresh pork roast, fresh turkey breast

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

milk wheat soy bean

Principal four of developing a HACCP plan is one way of checking if all the HACCP system is working and is called

monitoring procedures

The food handler has finished trimming raw chicken on the cutting board and needs a board to prep vegetables what must be done to the cutting board

must be washed, rinsed and sanitized

Per the FDA what jewelry is allowed to be worn on hand or wrist while preparing food

plain wedding band

Foodborne intoxication is caused by eating foods that contain

poisons

Which food item may be handled with bare hands

raw chicken

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

Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above 135F the heart TCS food is 120F after two hours of service time is not being used as control measure what should the food worker do

remove from the self-service bar reheat at 165F

how should the temperature of sour cream be taken

removing the lid and placing the thermometer stem in the cream

if I food worker is ill you must always decide to either

restrict them from handling food or exclude them from the operation

Manufactures provide SDS with all pesticides and chemicals. SDS stands for

safety data sheets

What food should be cooked to 145°F

seafood, beef, veal, pork and lamb chops

how many days can prepare food that has been capped at 41°F or below be held before it must be thrown out

seven days

The food handler prepares and delivers meals two elderly individuals receiving services at home but sometimes require this food handler to stay home from work

sore throat with fever

which of the following describes diarrhea vomiting fever and jaundice and are required to be reported to local health authority

symptoms

if a critical limit and a HACCP system is not met what must immediately be done

take corrective action

The major reason for not wearing jewelry hair pins or false nails during food preparation is

they can become physical contaminant

Ciguatoxin contamination is caused by

toxi- producing algae

when must a consumer advisory be posted

when serving raw or undercooked food

coving is

where floors and walls meet

Orange slices can be safely stored

wrapped in a plastic container in a reach in refrigerator at or below 41°F below ready to eat food