Food Safety
Who is most at risk of contaminating food?
A food handler whose young daughter has diarrhea
Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?
According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom
Wheezing and shortness of breath are symptoms of what?
An allergic reaction
How far above the floor should food be stored?
At least 6 inches (15 centimeters)
Where in a cooler should dairy products be stored?
Away from the door, in the coldest part of the cooler
When washing hands, what is the minimum time you should scrub with soap?
10 seconds
What is the correct temperature for receiving cold TCS food?
41°F (5°C) or lower
While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?
Calibrate the thermometer
After which activity must food handlers wash their hands?
Clearing tables
What is the most important way to prevent a foodborne illness caused by bacteria?
Control time and temperature
Meat juices have dripped onto the fruit you are planning to serve at breakfast. This is an example of:
Cross-contamination
What is the problem with storing raw ground turkey above raw ground pork?
Cross-contamination
What must be included on the label of TCS food that was prepped in-house?
Date that the food should be thrown out
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice
The E in FDA's ALERT acronym stands for:
Employees
What is TCS food?
Food requiring time and temperature control for safety
Where should personal items, like a coat, be stored in the operation?
In a designated area, away from food
Which thermometer is limited to measuring surface temperature?
Infrared thermometer
What is the best method of checking the temperature of a delivery of fresh fish?
Insert a thermometer probe into the thickest part of the fish
What are the packaging criteria for accepting nonfood items?
Intact, clean, and protected from contamination
What is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it
A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?
It must be washed, rinsed and sanitized
Today is July 20th and you made a wild rice salad in your restaurant. On what day must you discard any remaining wild rice salad?
July 26
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the virus?
Norovirus
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food
When you receive containers of sour cream, how should you check its temperature?
Open a container and insert the thermometer into the sour cream.
What probe should be used to check the temperature of a chicken breast?
Penetration probe
Which piece of jewelry can be worn on a food handler's hand or arm?
Plain band ring
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause foodborne illness?
Poor cleaning and sanitizing
A sous chef blows his nose and then goes back to dicing vegetables without washing his hands. This is an example of:
Poor personal hygiene
What is the most important way to prevent foodborne illnesses caused by viruses?
Practice good personal hygiene
What is an important measure for preventing foodborne illness?
Preventing cross-contamination
The five common risk factors that can lead to foodborne illness are: Failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and..
Purchasing food from unsafe sources
Shiga toxin-producing E. coli is commonly linked with what type of food?
Raw ground beef
All of these are ready-to-eat foods EXCEPT:
Raw lamb
What should be done with an item that has been recalled?
Remove the item from the inventory, put it in a secure location, and label it to keep it from being used or discarded
Parasites are commonly linked with what type of food?
Seafood
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella spp
Which food contains a common allergen?
Smoked salmon wrapped in a lettuce leaf
A cook wore single-use gloves whole forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns
Which is a requirement for key drop deliveries?
The items are placed in the correct storage location
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Time-temperature abuse
What device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicator
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Toxin
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple in the thermometer stem
What should food handlers do to prevent food allergens from being transferred to food?
Use cleaned and sanitized utensils when prepping the order
When is it acceptable to eat in an operation?
When sitting in a break area
What is a foodborne illness outbreak?
When two or more people report the same illness from eating the same food
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
Whom to contact about suspicious activity
Anaerobic bacteria is most likely to grow in
a. Reduced-oxygen packaged (ROP) food
Anaphylaxis is:
life threatening allergic reaction
thermometer used to measure the temperature of food must be accurate to what temperature?
±2°F or ±1°C
An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?
±3°F or ±1.5°C
At what temperature do most foodborne pathogens grow most quickly?
Between 70°F and 125°F (21°C and 52°C)