******** 4 Sweetberries
Scientific research has proven that poor personal ___ is a leading cause in the spread of foodborne illness.
hygiene
Sick employees should: ___ .
immediately tell a manger or supervisor they are ill
Regular self ___ of the establishment are necessary to look for signs of pests.
inspections
Employees must report certain diagnosed illnesses and certain symptoms of illness to their ___ .
manager
Pests can contaminate food and food surfaces by spreading: ____
microorganisms
Sanitizing is done to reduce what?
microorganisms
The Temperature Danger Zone, between 41F to 135F, is the temperature range in which harmful ___ grow most rapidly.
microorganisms
____ thaw food at room temperature.
never
A potentially hazardous or ___ foos is capable of supporting the rapid growth of harmful microorganisms.
TCS
If you see damage to food packaging, gnaw marks and rodent or insect droppings, your establishment may have a ____ infestation.
pest
Proper three compartment sink cleaning procedures are: ___
pre-wash, wash, rinse, sanitize, and air-dry
___ is an extremely important factor in preventing contamination when preparing and serving food.
proper handwashing
Pests can be easily controlled with careful and consistent attention to ___ and maintenance.
sanitation
To correctly use of thermometer, it must be calibrated and _____.
sanitized
___ is the step that eliminates harmful microorganisms omw a food contact surface.
sanitizing
Carefully inspect all food deliveries for ___ of pests.
signs
When preparing food, work in ___ batches to ___ the time food spends in the Temperature Danger Zone.
small, minimize
Employees must report which of the following symptoms of illness to his or her manager:
sore throat with fever
Expensive and dangerous food inspection violations can result when hand sinks are not ___ .
stocked
If an employee observes signs of pests, he or she should: ____
tell a manager
Cooking food to its recommended internal ____ will destroy most harmful microorganisms.
temperature
To measure the temperature of a food, complex;y insert the stem of the ____ into the center of the thickest part of the food item.
thermometer
Employees must ___ hands after employee breaks.
wash
Poultry must be cooked to a minimum internal cooking temperature of: ____
165F for 15 seconds
The proper temperature for meat at delivery is: ___
41F or lower
The Temperature Danger Zone is between: ____
41F to 135F
Which of the following is not a type of microorganism?
Bacteria
Which of the following is the acronym used to remember the conditions in which microorganisms grow best?
FAST CAR
"Excluded" employees may return to work as soon as they feel better. (T/F)
False
After sanitizing, dishes should always be dried with a clean towel. (T/F)
False
Employees may eat a meal and cook for customers at the same time. (T/F)
False
Employees should wash hands in the nearest prep sink. (T/F)
False
FIFO is a foodborne illness. (T/F)
False
If food is unsafe when received; it can be made safe later. (T/F)
False
It is necessary ti label stored food with a date. (T/F)
False
Lunch rush is a good time for deliveries because lots of employees are omw duty. (T/F)
False
Pest control is only the manager's responsibility. (T/F)
False
Salt is a common food allergen.
False
Sanitizing is the first step in creating a safe food contact surface. (T/F)
False
TCS food must not remain in the Temperature Danger Zone for more than ____ hours.
Four (4)
A foodborne illness is a disease caused when people eat contaminated food. (T/F)
True
A leading cause of food borne illness is unsafe food handling by food service workers. (T/F)
True
A plain metal ring, such as a wedding band, is the only jewelry allowed omw hands and arms while preparing food. (T/F)
True
All microwave foods must be cooked to 165F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout. (T/F)
True
Cleaning and sanitizing are critical to food safety in food service operations. (T/F)
True
Cleaning involves removing dirt, food residue and grease. (T/F)
True
Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing.
True
Employees have a legal responsibility to notify their supervisor when ill. (T/F)
True
Florida law requires food safety training for food service workers. (T/F)
True
Food menus for children must be cooked well-done. (T/F)
True
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. (T/F)
True
Pest control includes tight sealing, self-closing exterior doors. (T/F)
True
Pests carry microorganisms that can contaminate food and food contact surfaces. (T/F)
True
Rodents, insects and birds are considered pests. (T/F)
True
To ensure accurate temperatures measurements, thermometers must be roughly calibrated. (T/F)
True
Wheat is a common foos allergen. (T/F)
True
When cooling for storage, hot food must measure 70F or lower within the first two hours. (T/F)
True
When food is stored properly, ready-to-eat foods must be stored ___ or away from raw foods.
above
To reduce foodborne illness employees should: ____ .
all of the above: change glove as needed, report illness to managers, wash hands frequently
Food employees must wash hands: ___ .
all of the above: in between tasks, after using the bathroom, after taking out the garbage
Research has shown that a common cause of foodborne illness is: ____ .
all of the above: poor personal hygiene, cross-contamination, time and temperature abuse
Which of the following illnesses result in a food employee being "excluded" from work?
all of the above: salmonellosis, E, coli, hepatitis A
Which of the following must be cleaned and sanitized?
all of the above: utensils, food prep surfaces, clean-in-place equipment
Microorganisms capable of causing foodborne illness include: virus, fungi, parasites and ___ .
bacteria
Cuts, burns or sores omw fingers should be covered with a clean and dry ___ and protective moisture-roof barrier, such has a finger cot.
bandage
The three types of hazards which can cause contamination of food are: ___ , ___ , and ____.
biological, chemical, and physical
When self-inspecting for pests, a sign that pests are present is: ____
black, greasy-looking marks on walls, pipes or counters
Four safe methods of cooling foods are: ice bath, small batch cooling, chill sticks or paddles and a ____ chiller.
blast
All of the following are safe ways to thaw frozen food except: ____
carefully covering the frozen food then place in a sanitizer container at room temperature
Which of the following are approved for sanitizing food contact surfaces and equipment?
chlorine
The receiving area should be well-lighted, secure and ____
clean
___ involves the removal of food residue, dirt, and grease.
cleaning
To prevent ___ of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils, and food contact surfaces.
cross-contamination
___ occurs when there is a transfer of microorganisms from one surface to another.
cross-contamination
Reject food when containers are ___ , ice crystals are packaging or on food, signs of pests are present, use-by expiration dates have passed and when dry goods are damp or wet.
damaged
TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be ____ .
discarded/thrown away
FIFO stands for ____ .
first in, first out
___ illnesses are commonly caused by poor personal hygiene behaviors.
foodborne
Frozen food should be delivered ____ solid.
frozen
When self-inspecting fir pests, a sign that pests are present is: ____
garbage
Never wipe or dry ___ omw your pants or apron.
hands
The two ways to sanitize surfaces and equipment in food service establishments are with ____ or _____ solutions.
heat, chemical
A food thermometer is require for each of the following except: ____
when making a trash run
When inspecting a produce delivery, which of the following is acceptable: ____
whole produce in good condition at room temperature
