Food Safety Final Exam

A thermometer used to measure the temperature of food must be accurate to what temperature?

+/- 2F or 1C

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

+/- 3F or 1.5C

When washing hands, what is the minimum time you should scrub with soap?

10 seconds

At what minimum temperature should hot TCS food be held?

135F

What is the minimum internal cooking temperature for ground beef?

155F

What temperature must TCS food be reheated to if it will be hot held?

165F

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4 hours

At what maximum internal temperature should cold TCS food be held?

41F

What is the correct temperature for receiving cold TCS food?

41F or lower

At what air temperature can you store shell eggs?

45F or lower

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

60 minutes

How long can RTE TCS food that was prepped in-house be stored if it is held at 41F or lower?

7 days

What is the maximum water temperature allowed when thawing food under running water?

70F

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

8

When should hand antiseptics be used?

After washing hands

Where in a cooler should dairy products be stored?

Away from the door, in the coldest part of the cooler

Which may be handled with bare hands?

Chopped tomatoes for soup

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Hepatitis A, norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp., and shiga toxin-producing E.coli

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

When must you discard tuna salad that was prepped on July 19?

July 25

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp.

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

Which is a requirement for key drop deliveries

The items are placed in the correct storage location

What device can only be used to record time-temperature abuse during the delivery of food?

Time-temperature indicator

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

Which food should NOT be offered on a children's menu: a. a rare hamburger b. fried chicken tenders c. grilled cheese sandwich d. spaghetti with meat sauce

a. a rare hamburger

Which item can be received at 45F? a. shell eggs b. ground beef c. bean sprouts d. chopped tomatoes

a. shell eggs

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 RTE food on the top shelf and poultry on the bottom shelf

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

How often must you check the temperature of food that is being held with temperature control?

at least every 4 hours

Who is most at risk of contaminating food? a. a food handler whose spouse works primarily with high-risk populations b. a food handler whose young daughter has diarrhea c. a food handler who gets a lot of aches and pains d. a food handler who eats a lot of rare meat

b. a food handler whose young daughter has diarrhea

Which food contains a common allergen? a. potatoes sautéed in duck fat b. smoked salmon wrapped in a lettuce leaf c. melon slices wrapped with prosciutto d. green beans dressed with olive oil and garlic

b. smoked salmon wrapped in a lettuce leaf

At what temperatures do most foodborne pathogens grow most quickly?

between 70-125F

After which activity must food handlers wash their hands? a. putting on gloves b. serving guests c. clearing tables d. applying hand antiseptic

c. clearing tables

A safe way to cool a stockpot of meat sauce it to put it into a: a. cooler b. freezer c. sink of ice water d. cold-holding unit

c. sink of ice water

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

What item must guests take each time they return to a self-service area for more food?

clean plate

What is the most important way to prevent a foodborne illness caused by bacteria?

control time and temperature

What must food handlers do to food immediately after thawing it in the microwave oven?

cook it

What is the problem with storing raw ground turkey above raw ground pork?

cross-contamination

Which food contains a common allergen? a. squash sautéed in corn oil b. brown rice mixed with herbs c. mixed greens with apples and raisins d. mushrooms seasoned with soy sauce and brown sugar

d. mushrooms seasoned with soy sauce and brown sugar

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

What is TCS food?

food requiring time and temperature control for safety

Which thermometer is limited to measuring surface temperatures?

infrared thermometer

What is the most important factor in choosing a food supplier?

it has been inspected and complies with local, state, and federal laws

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 it to prep vegetables. What must be done to the cutting board?

it must be washed, rinsed, and sanitized

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

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 illness?

norovirus

How should cartons of coleslaw be checked for the correct receiving temperature?

open a carton and insert a thermometer stem into the food

What probe should be used to check the temperature of a chicken breast?

penetration probe

How should the temperature of vacuum-packed meat be checked during receiving?

place the thermometer stem or probe between two packages of product

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 a foodborne illness?

poor cleaning and sanitizing

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

What should be done with an item that has been recalled?

remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

When a utensil is stored in water between uses, what are the requirements?

running water at any temperature, or a container of water at 135F or higher

Parasites are commonly linked with what type of food?

seafood

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

sore throat with fever

Which is TCS food? bread, flour, sprouts, strawberries

sprouts

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

store the sanitizer bottle away from the prep area

What should food handlers do after prepping food and before using the restroom?

take off their aprons

A cook wore single-use gloves while 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

Why are preschool-age children at a higher risk for foodborne illnesses?

they have not built up strong immune systems

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

time

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation?

time-temperature abuse

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

time-temperature abuse

Raw chicken breast 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 causes large ice crystals to form on frozen food and its packaging?

time-temperature abuse

Why must prep tables be cleaned and sanitized between uses?

to prevent cross-contamination

Which part of the plate should a food handler avoid touching when serving customers?

top

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

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

use-by date and time and reheating and service instruction

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