Food & Safety Taps practice test
What are the minimum footcandles allowed for a walk in refrigerator?
10 foot candles.
In the three sink manual ware-washing process, The detergent wash water must be____or higher.
110F
The minimum internal temperature and time allowed for cooking a roast beef is:
130°F 112 minutes
What is the minimum internal temperature for transporting hot TCS foods and hot holdings TCS food items?
135°F
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 allowed to be in this part of the zone for two hours. This temperature range is:
135°F to 70°F
Products stuffed with either raw chicken or beef must be cooked to an internal temperature of:
165°F for 15 seconds
Washware Machines that use hot water to sanitize must have a minimum hot water temperature of:
180F
The entire handwashing process should take at least:
20 seconds
Refrigerator temperatures should range from:
38 to 41°F
The internal receiving temperature of fresh raw beef must be:
41°F
In dry storage, the humidity should be maintained around:
50%
Floor mounted equipment and food items must be___off the floor.
6 inches
In a hazard analyzes critical control point (HA CCP) plan, CCP's are identified in:
A flow chart
The five risk factors by the CDC: purchasing food from unsafe sources, feeling to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, or the foundations of the system known as:
Active managerial control
On her morning shift, a food handler put 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 sliced raw tomatoes. When she's done, she slices raw onions. In this sequence of tasks, when should the foodhandler change gloves?
After moving the hamburger patties to the preparation area
Live shellfish must be received and kept at what minimum temperature?
Air 45°F, internal 50°F
Back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs into 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 use in a refrigerator?
Air probe
The term "cross contact" in food safety refers to:
Allergen prevention
What is not one of the four acceptable TCS food thawing methods:
At room temperature.
E. Coli is:
Bacteria that produces Shiga toxins
Disposable food service gloves must:
Be changed when changing tasks.
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 frantically tells the manager that the toilet has backed up and is overflowing into 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
The temperature of vegetable soup is checked during holding. The soup has not met the critical limit and is thrown out according to house policy. Throwing out the soup is an example of which HACCP principle?
Corrective action.
HACCP step 5
Corrective actions
When a problem arises, a plan that focuses on preparation, response and recovery is known as:
Crisis management program
Cook wiping her hands on her apron and then handling a knife is an example of:
Cross contamination
What is the second principle or step of the HACCP plan?
Determining critical control points (CCP)
HACCP step 7
Establish an effective record keeping system
HACCP step 3
Establish critical limits and procedures for CCPs
A father takes his four-year-old daughter and her friend to the local hamburger diner after swimming lessons. The friend wants a hotdog, and his daughter wants a hamburger. Because the father liked 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
A.L.E.R.T. Is:
FDA food defense system.
A food handler was assigned to clean the coffee maker that was too difficult to move. The coffee maker was unplugged, then the removable parts were taking off and cleaned and sanitized in a three-way compartment sink. Coffee grinds on the coffee maker were removed. After the coffee machine was wiped down with detergent and water, it was sanitized and allowed to air dry. Then the food handler put the machine back together. What mistake did the foodhandler make?
Failed to rinse the machine after wiping it down with detergent and water.
Anisakis Simplex is a parasite found in:
Fish
Which foods are mostly sources of Scombrotoxin?
Fish
Which of the following is not one of the five most common hazards according to the Center for disease control (CDC)?
Food recalls
At an offsite catered event, the food service manager has been hot holding a beef stirfry at 135°F, when suddenly she loses her heat source. Guests are in line waiting to be served. For how long can she safely continue to serve the food?
Four hours
Which of the following illnesses do not have to be reported to the local health department?
Giardiasis
GMP stands for:
Good manufacturing practices
Which of the following is not a method for removing oxygen from packaged foods?
HMR
Frozen foods must be___ when delivered.
Hard frozen
A handwashing sink must:
Have a minimum 100°F warm water
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
To protect from contamination, ice containers must:
Have good drainage and an air gap
What is the purpose Active Managerial Control?
Identify and control possible hazards throughout the flow of food.
HACCP step 1
Identify hazards and assess risks
The first step in planning a food safety training program is:
Identify the topics for the training
Correct method for calibrating a stem type thermometer is:
In water and ice, and calibrate to 32°F
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 food preparation areas, what should be done?
Isolate the area until it is properly cleaned and sanitized.
Listeria bacteria is especially dangerous because:
It can grow at cold temperatures
What it 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.
When leaving the food preparation areas, foodhandlers 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.
OSHA requires suppliers and manufacturers to provide:
Material safety data sheets
Which of the following are three foods on the list of the "8 most common food allergens"?
Milk, wheat, soy beans
Principal four of developing a HACCP plan is one way of checking if the HACCP system is working and is called:
Monitoring procedures
Which of the following foods is the fungi?
Mushrooms
And 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 foodhandler to be excluded from work:
Non-typhoidal Salmonella
The chef has just finished preparing raw chicken breasts in citrus marinade. She will store them in the 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 breasts in the refrigerator?
On the bottom shelf next to the ground turkey.
PCO stands for:
Pest control operator
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 the following does not require a variance and maybe a HACCP plan:
Purchasing produce
Which of these three most common chemical sanitizers is not true:
Quats use a minimum water temperature of 68°F for seven seconds of contact
Hepatitis A virus would most likely be found in what food:
Raw oysters.
All of these are TCS foods except for:
Raw unwashed asparagus
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 shiva toxin priding E. coli. What is one of the things the person in charge needs to do?
Report the illness to the local health department
If a critical limit in an HACCP plan is not met, what must immediately be done?
Report the incident to the health department
If a food worker is ill, you must always decide to either:
Restrict them from food handling, or exclude them from the operation
Manufactures provide SDS with all pesticides and chemicals. SDS stands for:
Safety data sheets
Which of the following is not a cleaning product:
Sanitizer
How many days can prepared food that has been kept at 41°F or below be held before it must be thrown out?
Seven day
The chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling. He placed the pans into the refrigerator, and stirred them frequently. However, he was unsuccessful and cooling the stew from 135°F to 70°F within two hours. What must the chef do to safely cool the stew?
She must reheat the stew to 165°F for at least 15 seconds, and then begin the cooling process again
How long can cold held food be served without temperature control?
Six hours
The bacillus Cereus bacteria is mostly found in:
Soil
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.
What pathogen is most commonly found on the skin of healthy people?
Staphylococcus aureus
Which of the following bacteria might be most commonly found in food workers open wound?
Staphylococcus aureus
A food handler stored a sanitizer spray bottle on the shelf in dry storage area. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
Stored the sanitizer bottle away from the dry storage area.
Which of the following describe diarrhea, vomiting, fever and jaundice, and are required to be reported to the local health authority?
Symptoms
A cook wore single use gloves when cutting up roast beef. The cook continued to wear them while preparing potatoes. What mistake was made?
The cook did not wash hands and put on new gloves before preparing the potatoes.
If the water supply to an establishment is shut off and there is no alternate potable water source:
The establishment needs to close until the water supply is restored
When setting a table the correct way to handle a fork is by:
The stem
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 kids 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 that caused this?
Time-temperature abuse.
Color coded cutting boards are used:
To prevent cross contamination
Eggs are inspected by which federal agency:
U.S. department of agriculture (USDA)
A finger cot is:
Used to protect cuts
HACCP step 6
Verify that the system is working
The minimum internal temperature of a pork roast or tuna casserole cooked in the microwave and is:
When 65°F for 15 seconds
Coving is:
Where floors and walls meet