HMGT 1420
After which activity must food handlers wash their hands?
Clearing tables
A cook makes a pot of chili and is holding it for service. She checks the temperature of the chili, but it does not meet the critical limit, and she throws it out according to house policy. This is an example of which HACCP principle?
Corrective action
Which training method utilizes the Tell/Show/Practice model?
Demonstrations
The first step a foodservice manager should take when developing a HACCP plan for his facility is to conduct a hazard analysis. What is the next step?
Determine critical control points (CCPs)
Which area of a foodservice operation is usually required to be the least bright?
Dry storage
The "Big Six" pathogens have been singled out by the _____ because they are highly infectious.
FDA
Bacteria need a highly acidic environment to grow.
False
If menus are properly designed, servers will never have to answer customer's questions about menu items and potential allergens.
False
When there is a grading stamp on food, it indicates the product is from a manufacturing plant that has been inspected by a government agency for food safety.
False Grading stamps are used voluntarily, and do not signify anything about the source or any government inspection.
The way in which food moves through a foodservice facility is identified by ServSafe as the:
Flow of Food
What sign would indicate that rodents are present in a foodservice facility?
Gnawing marks on pipes, concrete, or wood
Which of the following is NOT a proper or safe serving method?
Holding a glass by its rim.
What is the name for a program that uses prevention measures to keep pests from entering the operation, and control measures to eliminate any pests that do get inside?
IPM
Which of the following is an accepted procedure for calibrating a thermometer?
Ice-point method
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food
What probe should be used to check the temperature of a large stockpot of chili?
Immersion Probe
What is the term used to describe a situation where pests have entered an operation in large numbers?
Infestation
In which training method does a trainer put staff in small groups and give them questions to answer within a set time limit?
Information search
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 is the most important factor to consider when choosing a food supplier?
It has been inspected and complies with local, state, and federal laws
Milk can be received at 45 °F under what conditions?
It is cooled to 41 °F or lower within 4 hours
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, sanitized, and air dried
Bacterial growth can be broken into four progressive stages or phases. Which of these stages should be prolonged as much as possible to control bacterial growth?
Lag
In top-to=bottom order, how should a container of lettuce, a fresh pork roast, fresh salmon, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
Examples of fungi include:
Mold and yeast
The temperature of a hamburger is checked to see if it has met its critical limit of 155°F for 15 seconds. This is an example of which HACCP principle?
Monitoring
What organization creates national standards for foodservice equipment?
NSF
In training new staff for work in foodservice, OJT refers to ___________________.
On-the-Job Training
What is the correct term for eggs that have been cracked open and placed in a common container?
Pooled eggs
What is the issue with storing raw ground pork above prepped green leaf salads?
Possible cross-contamination of raw pork juice dripping on salad.
Regulatory agencies typically use three risk designations when evaluating operation. What are these risk designations?
Priority, priority foundation, and core
Modified atmosphere packaged (MAP), vacuum-packed and sous vide food must be stored at 41°F or lower. These are classified as what type of food?
ROP
Shiga toxin-producing E. coli is commonly linked with what type of food?
Raw ground beef
Which food should NOT be offered on the menu at a Senior-Care facility?
Raw oysters on the half-shell
The FDA Model Food Code is a science-based code of food safety regulations. These regulations are:
Recommended to be implemented by state and local authorities
What is the correct procedure for cleaning and sanitizing a work table in a foodservice facility?
Remove food from the surface, wash, rinse, sanitize, air-dry
A health inspector arrives at a restaurant and asks for the manager. The manager is very busy and refuses to allow the inspector access to the facility. What can the inspector do?
Revoke the operation's permit.
Which of the following is NOT a physical contaminant?
Sanitizer in a drink
Which of the following procedures reduces pathogens to safe levels on a food-contact surface?
Sanitizing
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.
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at their homes. What symptoms would require this food handler to stay home from work?
Sore throat with fever
Which of the following is a TCS food?
Sprouts
A food handler has been diagnosed with an illness from Shigella spp. What should the operation manager tell this food handler to do?
Stay home until a doctor approves a return to work
A cafeteria serves cold potato salad on its service line. Which step in the flow of food would be a critical control point (CCP)?
Storage/holding
Prevention of chemical contamination in a foodservice operation is critical to food safety. Which of the following storage procedure is recommended to protect food-contact surfaces from contamination by chemicals?
Store chemicals away from food prep areas and use them only for their intended purpose
A restaurant manager inadvertently discovers that her best line cook has tested positive for HIV. What is her best course of action?
Take no action at all at this time.
Some food operations typically operate in a location for less than 14 days (note: variations can be found in local regulations). What is the term for this type of operation?
Temporary units
A dishroom worker in a foodservice facility mixes sanitizer with water and uses a sanitizer test kit to check the solution. What will the measurement tell him?
The concentration of the solution in parts per million
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 by the cook?
The cook did not wash hands and put on new gloves before slicing the hamburger buns
What are the proper cooking guidelines for ground beef?
The internal temperature must reach 155°F for 15 seconds
Why are young children at a higher risk for foodborne illnesses?
They have not yet built up strong immune systems
What device can be used to record time-temperature abuse during the delivery of food?
Time-Temperature Indicator
What do trainers call the gap between what staff should know to do their jobs and what they actually know?
Training need
Trainers generally believe many learners retain the most information when they both see it and hear it. Which training method will best help your staff see and hear food safety information?
Training videos and DVDs
A person who is wheezing and has shortness of breath may be suffering from an allergic reaction.
True
A whole washed apple is an example of a ready-to-eat food.
True
When cooling food, the thicker or denser the food, the more slowly it will cool.
True
TCS foods must be cooled from 135°F to 41°F or lower within six hours. Within that time, there is a further limit on cooling the food from 135°F to 70°F. What is that time limit?
Two hours
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple of the thermometer stem
According to the guidelines, what is the correct way to store glasses and cups after they have been cleaned and sanitized?
Upside down on a cleaned and sanitized shelf or rack
A restaurant stores its ice cream scoop in water between uses. What requirements must be met to ensure food safety?
Use running water that is least 135°F
When a caterer is serving a meal at a location without electricity, he must label the food. The label must contain:
Use-by date and time, and reheating and service instructions
To make sure that the HACCP plan is working as intended, a manager reviews temperature logs and other records generated by his organization. This is an example of which HACCP principle?
Verification
When should staff receive food safety training?
When hired, then periodically after that
How is a foodborne illness outbreak defined?
When two or more people report the same illness from eating the same food
The greatest challenge to water safety in a foodservice facility is when a physical link is created between safe water and dirty water, which can come from drains, sewers, or other wastewater sources. What is this physical link called?
a cross-connection
What is the only completely reliable method for preventing backflow?
an air gap
The Temperature Danger Zone is:
between 41 degF and 135 degF
A backup of raw sewage and significant lack of refrigeration can result in:
closure of the operation by the regulatory authority.
The three basic rules of an integrated pest management program are: work with a PCO, deny pests access, and _______________ .
deny pests food, water and a nesting or hiding place
What is the most important food safety consideration when selecting flooring, wall, and ceiling materials?
ease of cleaning and maintenance
In the FIFO system of food storage:
food with the earliest use-by dates is stored in front of food with later use-by dates.
All new staff should receive training on _________________. Group of answer choices
general food safety
The five common risk factors that can lead to foodborne illness are failing to cook food adequately, using contaminated equipment, practicing poor personal hygiene, purchasing food from unsafe sources, and _________.
holding food at incorrect temperatures
Power outages, fires, flooding, water interruptions, and sewage backups are considered by regulatory agencies to be:
imminent health hazards
In what type of places are cockroaches typically found?
in sink and floor drains
New staff must be trained in the critical areas of cleaning and sanitizing, controlling time and temperature, preventing cross-contamination, and ___________.
personal hygiene
A food handler can cool a stockpot of clam chowder by placing it into a:
sink of ice water
Who should apply pesticides in a foodservice operation?
the Pest Control Operator
What is the minimum internal temperature for hot holding TCS foods?
135°F
On a high temperature dishwasher, the temperature of the final sanitizing rinse must be at least:
180 deg F
What is the correct temperature for receiving cold TCS food?
41 °F or lower
TCS foods must be stored at an internal temperature of:
41°F or lower, or 135°F or higher
When installing floor-mounted foodservice equipment on legs, what is the minimum space allowed between the base of the equipment and the floor?
6 inches
How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F or lower?
7 days
What is the maximum water temperature allowed when thawing TCS food under running water in a sink?
70°F
Which food contains a common allergen?
A fish taco
Which agency enforces food safety in a restaurant?
A state or local regulatory authority
Which of the following is not a requirement for handwashing stations in a foodservice facility?
A timer to measure how long hands are washed
What is the best choice for a manager of a hospital cafeteria if a cook calls in with a headache, nausea, and diarrhea?
Advise the cook to stay away from work and see a doctor
If pesticides are stored in the operation, which of the following must be done?
An SDS must be kept on the premises
What are the proper cooking guidelines for cooking TCS food such as meat, eggs, poultry or seafood in a microwave oven?
An internal temperature of 165°F.
A cook is checking food being held in a cold food holding unit for kitchen service. How often should she check the temperature of the food?
At least every two hours
When should food handlers who wear gloves wash their hands?
Before putting on gloves
At what temperatures do most foodborne pathogens grow most quickly?
Between 70°F and 125°F (21°C and 52°C)
The three categories of contaminants are:
Biological, Chemical and Physical
People who carry disease-causing pathogens without actually being sick themselves are called:
Carriers
What should food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils and equipment after each use
