Food Safety Manager Review

What is a sign of pest infestation?

Dark brown egg casings

What should a food worker use to pick up ready to eat food?

Deli tissues

Which symptom must a food worker report to her manager?

Diarrhea

What is the minimum temp requirement for hot holding macaroni and cheese for a buffet?

135 degrees

What is the minimum internal temp requirement for hot holding gravy on a breakfast buffet?

135 degrees F

An employee is cooking a roast beef in the oven. What temperature must the roast beef reach for at least 4 minutes while cooling?

145 degrees

A chef is cooking a pork chop for a customer's order. What temperature must it reach before it can be served to a customer?

145 degrees F

What is the minimum number of seconds of self-closing faucet at a handwashing sink in a food establishment must provide a stream of water before it needs to be restarted?

15

Chicken tenders are being reheated for hot holding on a buffet line. What is the minimum temperarture the chicken must reach during reheating?

165 degrees

A food worker has prepared a vegetable dip for catering event. What is the maximum temperature allowed while cold holding this food at the event?

41 degrees

What is the maximum internal temperature requirement for cold holding salmon sushi?

41 degrees

At minimum, how far above the floor must food storage containers be kept?

6 inches

What is a required clearance between the floor and a stove?

6 inches

How long must shellstock tags from a shipment of oysters be kept on file?

90 days after all the oysters are sold

Which scenario is considered a contamination event, requiring a written cleanup procedure, according to the FDA Food Code?

A child vomits before making it to the restroom bathroom

What piece of jewelry is a food worker allowed to wear?

A plain wedding band

What can a food worker drink while working?

A water cup with a lid and straw

How should a food worker avoid contaminting ready to eat food?

Use tongs or other utensils

What should a manager do to prevent deliberate contamination of food by employees?

Ask emplyees to report anything suspicious

Which package of frozen food would be acceptable to recieve?

Chicken nuggest at 14 degrees F

Over 20 customers who bought sliced ham at a deli have reported having severe nausea and vomiting. What must the manager do immediately?

Close the deli and notify the regulatory authorities

A manager comes in an establishment in the morning to find that the water supply was shut off overnight. What action must he take first?

Close the establishment and notify the regulatory authorities

Which factor influences the effectiveness of chemical sanitizers on food-contact surfaces?

Contact time

What practice could cause cross contact with one of the eight major food alergens?

Cooking salmon and beef on the same grill

An employee comes to work with an infected cut on her arm. What should a manager require her to do before working?

Cover the cut with a waterproof bandage

What is required in a toilet room for women?

Covered receptacle for sanitary napkins

According to the FDA, what is the one major food allergen groups?

Crab legs

Between which tasks is a food worker required to clean and sanitize a cutting board?

Cutting raw pork and dicing raw carrots

Which task would require a food worker to wash her hands when finished?

Eating a snack on break

At least how often should reglatory authorities inspect a food establishment?

Every six months

A cook at a hospital cafeteria has just been diagnosed with Norovirus, but is not displaying any symptoms. What must the manager do?

Exclude him from work

A manager is preparing to train some new employees. Which topic should she include, according to the FDA Food Code?

Food allergy awareness

An employee has cooled a pan of mashed potatoes from 135 degrees F to 68 degrees F in two hours. How much time does she have left to cool the mashed potatoes to 41 degrees F?

Four hours

Which food is classified as a time/temperature control for safety food (TCS/PHF)?

Garlic oil dip

How should a manager deal with a cutting board that is no longer easily cleanable because of scratching and scoring?

Have it resurfaced

The manager of a facilitiy has decided to let a culinary school tour the facility. What should the manager do to prepare for the tour?

Have the school schedule the tour for a time that will allow foodservice items to be protected from contamination

Which confirmed food worker infection must a manager report to the regulatory authority?

Hepatitis A

What characteristic would classify a food as time/temperature control for safety food?

High moisture content

Where may clean linens be stored?

In a cabinet inside a locker room

Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses?

In a cabinet seperate from food

An employee has just recieved a large case of peanuts and needs to store it. Where should he store the case of peanuts?

In a food preperation room

A food workers wants to eat a quick lunch. Where can he eat?

In the break room

A food worker is cooking a turkey roast for a catering event and needs to see it finished cooking. Where should he place the thermometer to measure the cooking temp.?

In the thickest part of the roast

What action should be taken to prevent intentional food contamination of incoming products?

Inspecting incoming products for signs of tampering

When a manager learns about a food recall that affects her establishment, what should she do?

Isolate food and keep it in designated area

How does the FDA Food Code require of a water system in a food establishment?

It must meet peak water demand

Which food item can be re-served for a new customer?

Ketchup bottle

A chef wants to refrigerate beef that has been partially cooked through a non-continous cooking process. What must first be done to ensure food safety?

Labeling the beef as product must be fully cooked before sale or service

What must be included on the label of fresh bread made in a grocery store?

Net weight

What characteristic should non-food-contact surfaces have?

Non-absorbant

Where can packaged single use utensils be stored?

On a kitchen shelf

A food worker needs to thaw five pounds of steaks for tomorrow's shift. How should he thaw the steaks?

Place them in the refrigerator

What menu item requires consumer advisory?

Oysters that will be served raw

A manager observes a food worker washing her hands. She scrubs her hands together with soap for 5 seconds before rinsing them. What should the manager ask her to do?

Reapply soap and scrub for 10 to 15 seconds

A pregnant food worker has been vomiting and attributes it to morning sickness. How should her manager address the situation?

Require a doctors note verifying that the vomitting is pregnancy related and allow the food worker to continue duties as usual

A food worker at an assisted living center reports that her spouse was diagnosed with Shigella infection yesterday. How should the manager handle this situation?

Restrict her to cleaning non-food-contact surfaces

A food woker is learning how to clean and sanitize dishes in a 3 compartment sink. What is the third set of the 5 step process?

Rinse the dishes in clear, clean water

Which confirmed food worker pathogen infection must a manager report to the regulatory authority?

Salmonella typhi

A food worker loading dirty dishes into a warewashing machine notices there are still food particles on them. Which method is appropriate to pre clean dishes?

Scrape food from the dishes before loading

Which practice requires a variance based on a HACCP plan for regulatory compliance?

Serving raw oysters without a consumer advisory

A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food safely be held without temperature control, as long as it does not exceed 70 degrees F?

Six hours

A manager is ordering new cookware for her establishment. What material should the cookware be made from?

Stainless steal

Near the end of a catering, a manager hears that about 50 people feel nauseated and have vomited. What should the manager do first?

Stop serving food and notify regulatory authority

Which of the following practices helps control cross contamination?

Storing utensils with handles up

What is a sign of a cockroach infestation?

Strong oily smells

Where is a service animal allowed in a grocery store?

The checkout area

What event would require a food worker to restock a pot of soup at a self-service station?

The handle of the ladel fell in the soup

What is a requirement for the application of restricted use of pesticides in a food facilitiy?

The pest. Must be applied by a certified applicator

A food worker is monitoring a salf-service station. What must she remind customers to do?

Use clean dishes each time they get food

What is required on an outdoor waste receptacle?

Tight-fitting lid

What should a manager do to prevent cross contact?

Use designated equipment for preparing allergen free meals

Food workers are preparing lunch at an elementary school cafeteria. What food item should NOT be offered?

Undercooked hamburger

How should a manager prevent backflow in a food establishment, if an air gap is not practical?

Use a backflow prevention device

A manager is reviewing temperature records to make sure cooking temperatures were recorded properly. What principal of HACCP is the manager completing?

Verification

According to the FDA what is one of the major food allergen groups?

Walnuts

A food worker has taken out the trash and has applied a hand antiseptic since returning to the kitchen. What should a manager direct the food worker to do next?

Wash hands

A food worker stops to tie their shoe during a busy period. What is he required to do?

Wash hands with soap and water

A food worker moves powdered sugar from its original package to a working container. How should the worker container be labeled?

With the common name of the food

A food worker has cooked vegetable soup. The soup needs to be cooled from 135 degrees F to 70 degrees F. What is the maximum cooling time permitted for this food item according to the FDA Food Code?

Within 2 hours

A food worker at a catered event takes ice cubes from a cooler full of soda cans and uses it to cool soda poured into customer's drink cups. Does this action present a risk of cross-contamination?

Yes, because the ice may contaminate the soda with pathogens from the outside of the cans