Culinary Safe Staff 81 Questions
False
"Excluded" employees may return to work as soon as they feel better.
Blast
4 safe methods of cooling foods are: ice bath, small batch of cooling, chill sticks or paddles and a _______ chiller.
True
A food borne illness is a disease caused when people eat contaminated food.
True
A leading cause for food borne illnesses is unsafe food handling by food service workers.
True
A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food.
TCS
A potentially hazardous ____ food is capable of supporting the rapid growth of harmful microorganisms.
False
After sanitizing, dishes should always be dried with a clean towel.
True
All microwave foods must be cooked to 165˚F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.
Carefully covering the frozen food then place in a sanitized container at room temperature
All of the following ways to thaw frozen foo except ______________________________.
Signs
Carefully inspect all food deliveries for ______ of pests.
True
Cleaning and sanitizing are critical to food safety in food service operation.
True
Cleaning removes dirt, food residue, and grease.
Temperature
Cooking food to its recommended internal _________ will destroy most harmful microorganisms.
Bandage
Cuts, burns, or sores on fingers should be covered with a clean and dry ______ and a protective moisture-proof barrier, such as a finger cot.
True
Employee hands must be scrubbed thoroughly for 15-20 seconds when hand washing.
True
Employees have a legal responsibility to notify their supervisor when ill.
False
Employees may eat a meal and cook for customers at the same time.
Wash
Employees must ______ hands after employee breaks.
Manager
Employees must report certain diagnosed illnesses and certain symptoms of illness to their _______.
Sore throat with fever
Employees must report certain illness like ________________ to his or her manager.
False
Employees should wash hands in the nearest prep sink.
Accessible
Expensive and dangerous food inspection violations can result when hand sinks are not _______.
False
FIFO is a food born illness.
First in first out
FIFO stands for ______, ______.
True
Florida law requires food safety training for food service workers.
In between tasks after using the restroom after taking out the garbage
Food employees must wash hands __________, __________, and __________.
True
Food on menus for children must be cooked well-done.
Frozen
Frozen food should be delivered ______ solid.
Tell a manager
If an employee observes signs of pests, he or she should _____________.
False
If food is unsafe when received, it can be made safe later.
True
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.
Pest
If you see damage to food packaging, gnaw marks and rodent or insect dropping, your establishment may have a ______ infestation.
False
It is not necessary to label stored food with a date.
Garbage
It is very important to remove _______ from the establishment so as not to feed pests.
False
Lunch rush is a a good time for deliveries because lots of employees are on duty.
Bacteria
Microorganisms capable of causing food borne illnesses include: viruses, fungi, parasites, and ______.
Hands
Never wipe or dry _______ on your pants or apron.
Chlorine
Other than Quat sanitizing solution__________ is approved for sanitizing food contact surfaces and equipment.
True
Pest control includes tight sealing, self-closing exterior doors.
False
Pest control is only the manager's responsibility.
Sanitation
Pests can be easily controlled with careful and consistent attention to __________ and maintenance.
Microorganisms
Pests can contaminate food and food surfaces by spreading ____________.
True
Pests carry microorganisms that can contaminate food and food contact surfaces.
165 degrees for 15 seconds
Poultry must be cooked to a minimum internal cooking temperature of ____________.
Pre-wash, wash, rise, sanitize, air-dry
Proper 3 compartment sink cleaning procedures are ________, _______, _____, _______, and ________.
Proper handwashing
Proper ________________________ is an extremely important factor in preventing contamination when preparing and serving food.
Inspections
Regular self ________ of the establishment are necessary to look for signs of pests.
Damaged
Reject food when containers are ________, ice crystals are in packaging or on food, signs of pests are present, use by/expiration dates have passed, or when dry goods are damp/wet.
Poor personal hygiene cross contamination time/temperature abuse
Research has shown that a common cause of food borne illnesses is _________, ____________, and ________.
True
Rodents, insects, and birds are considered pests.
False
Salt is a common food allergen.
Microorganisms
Sanitizing is done to reduce ___________.
False
Sanitizing is the first step in creating a safe food contact surface.
Hygiene
Scientific research has proven that poor personal _______ is a leading cause in the spread of food borne illnesses.
Immediately tell a manager/supervisor they are ill
Sick employees should _______________________.
4
TCS foods must not remain in the Temperature Danger Zone for more than ______ hours.
Thrown away
TCS foods that has been in the Temperature Danger Zone for longer than the allowed time must be ________.
Heat and chemical
The 2 ways to sanitize surfaces and equipment in food service establishments are with ______ or ______ solutions.
Biological, chemical, physical
The 3 types of hazards which can cause contamination of food are ______, _______, and ______.
41- 135
The Temperature Danger Zone is from ____˚F to ____ ˚F.
Microorganisms
The Temperature Danger Zone, from 41˚F-135˚F, is the temperature range in which harmful ________ grow most rapidly.
41 degrees or lower
The proper temperature for meat at delivery is __________.
Clean
The receiving area should be well-lighted, secure, and ________.
Sanitized
To correctly use a thermometer, it must be calibrated and _Sanitized.
True
To ensure accurate temperature measurements, thermometers must be regularly calibrated.
Thermometer
To measure the temperature of food, completely insert the stem of the ________ into the center of the thickest part of the food item.
Cross contamination
To prevent _____________ of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils, and food contact surfaces.
True
Wheat is a common food allergen.
True
When cooling for storage, hot food must measure 70˚F of lower within the first 2 hours.
Above
When food is stored properly, ready to eat foods must be stored ______ or away from raw foods.
Small minimize
When preparing food, work in _______ batches to _______ the time food spreads in the Temperature Danger Zone.
Black greasy looking marks on walls pipes counters
When self-inspecting for pests, a sign that pests are present is ________________________.
Food borne
_______ illnesses are commonly caused by poor personal hygiene behaviors.
Never
_______ thaw food at room temperature.
FAT TOM
_________ is the acronym used to remember the conditions in which microorganisms grow best.
Utensils, food prep surfaces, equipment
_________, _________, and __________ must be cleaned and sanitized.
Cleaning
__________ involves the removal of food residue, dirt, and grease.
Acidity
__________ is not a type of microorganism.
Sanitizing
__________ is the step that eliminates harmful microorganisms on a food contact surface.
Salmonellae E. coli Hepatitis A
__________, __________, and __________ are illnesses that result in a food employee being "excluded" from work.
Cross contamination
____________ occurs when there is a transfer of microorganisms from one surface to another.