PRIMARY Food Sanitation Exam Questions

Pataasin ang iyong marka sa homework at exams ngayon gamit ang Quizwiz!

Wash hands for __ to __ seconds

10, 15

Chlorine ph is __ to __

10, 8

Water pH for Chlorine is __ to __

10, 8

Chlorine water temperature is __ to ___

100, 75

Water temperature for chlorine is __ to ___

100, 75

In the three-sink manual warewashing process, the detergent wash water must be ___ or higher

110

When washing dishes in a three compartment sink, the water temperature must be at least ___ degrees F in the first sink

110

Iodine concentration is __ to __

12.5, 25

Iodine concentration is ___ to ___ ppm

12.5, 25

rare roast beef and corned beef may be cooked to a minimum internal temperature of ___ for ___ minutes

130, 112

the minimum internal temperature and time allowed for cooking a roast beef is ____ degrees F for ___ minutes

130, 112

Hot held commercially processed, ready-to-eat foods must be cooked to a minimum internal temperature of ___

135

fruit, vegetables, grains, rice, pasta, legumes, beans, refried beans must be cooked to a minimum temperature of __

135

the minimum internal temperature for transporting hot TCS food and hot holding TCS food items is ___ degrees F

135

vegetables, beans, grains, and fruits must be cooked to a minimum internal temperature of ___

135

The FDA food code requires that foods be cooled from ___ to ___ within ___ hours

135, 70, 2

When cooling a TCS food, the temperature must go from __ to ___ in ___ hours

135, 70, 2

Beef must be cooked to a minimum internal temperature of ___ degrees F for __ seconds

145, 15

Commercially raised game must be cooked to a minimum internal temperature of ___ for ___ seconds

145, 15

Eggs cooked to be served right away must have a minimum internal temperature of ___ degrees for __ seconds

145, 15

Lamb chops must be cooked to a minimum internal temperature of ___ degrees F for __ seconds

145, 15

Pork must be cooked to a minimum internal temperature of ___ degrees F for __ seconds

145, 15

Pork, beef, veal, and lamb chops must be cooked to a minimum internal temperature of ___ for ___ seconds

145, 15

Seafood must be cooked to a minimum internal temperature of ___ degrees F for __ seconds

145, 15

Seafood—including fish, shellfish, and crustaceans must be cooked to a minimum internal temperature of ___ for ___ seconds

145, 15

Shelled eggs that are served immediately must be cooked to a minimum internal temperature of ___ for ___ seconds

145, 15

Steaks must be cooked to a minimum internal temperature of ___ for ___ seconds

145, 15

Veal must be cooked to a minimum internal temperature of ___ degrees F for __ seconds

145, 15

Roast pork, beef, veal, and lamb can be cooked at a variety of internal temperatures, but the most common is ___ for ___ minutes

145, 4

Eggs cooked to be held later for service must be cooked to a minimum internal temperature of ___ degrees for ___ seconds

155, 15

Eggs hot held for service must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

Ground beef or pork must be cooked to a minimum internal temperature of ___ for __ Seconds

155, 15

Ground seafood (chopped or minced seafood) must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

Ground, minced, and chopped meats and fish must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

Injected meat (brined ham, flavor injected roasts) must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

Mechanically tenderized meat must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

Mechanically tenderized meats, flavor injected meats, and brined ham must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

Ratites (emus and ostrich) must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

Shelled eggs hot-held for service must be cooked to a minimum internal temperature of ___ for ___ seconds

155, 15

A chef sanitized a thermometer probe and then checked the temperature of a beef stew being held in a hot holding unit. The temperature was 120 degrees, which did not meet the operation's critical limit of 135--the stew must be reheated to ___ for __ seconds

165, 15

All types of poultry, including ground poultry must be cooked to a minimum internal temperature of ___ for __ seconds

165, 15

Dishes that include previously cooked TCS ingredients must be cooked to a minimum internal temperature of ___ for __ seconds

165, 15

If food is not cooled from 135 to 70 within 2 hours, the food must be reheated to ___ for ___ seconds, and the cooling process must start again.

165, 15

Poultry (including whole or ground chicken, turkey, and duck) must be cooked to a minimum internal temperature of ___ for __ seconds

165, 15

Stuffed meats, poultry pasta, and fish, must be cooked to a minimum internal temperature of ___ for ___ seconds

165, 15

Stuffing made with fish, meat, or poultry must be cooked to a minimum internal temperature of ___ for __ seconds

165, 15

Stuffing that contains TCS must be cooked to a minimum internal temperature of ___ for ___ seconds

165, 15

The minimum cooking temperature for ground turkey is ___ for ___ secs

165, 15

products stuffed with raw chicken or beef must be cooked to a minimum internal temperature of ___ degrees F for ___ seconds

165, 15

soup that contains cooked beef to be reheated for hot holding should be reheated to ___ for __ seconds

165, 15

Reheat foods to ___ for ___ seconds within __ hours

165, 15, 2

Foods must be cooled from 135 to 70 in __ hours or less

2

__ unrelated people must have the same symptoms after eating the same food in order for there to be a foodborne illness outbreak

2

Contact time for Iodine is __ seconds

30

Contact time for quats is ___ seconds

30

Iodine contact time is __ seconds

30

Iodine contact time is ___ seconds

30

Quats contact time is __ seconds

30

Quats contact time is ___ seconds

30

When using hot water, quats, or iodine to sanitize something, the sanitizer contact time is always ___ seconds

30

At an offsite catered event, a foodservice manager has been hot-holding beef stir-fry at 135 degrees F when suddenly they lose their source of heat. Guests are still in line waiting to be served--The stir fry can continue to be served for a maximum of ___ hours after losing its heat source

4

Change gloves after __ hours of continual use

4

Food can stay in the temperature danger zone for __ hours before it must be thrown out

4

Hot TCS foods should spend no more than a total of __ hours in the temperature danger zone

4

If TCS foods are held in the Temperature Danger Zone for more than __ hours, it must be thrown out

4

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least ___ inches

4

food contact surfaces in constant use must be cleaned and sanitized at least every __ hours

4

Cook pooled eggs promptly, or store them at ___ degrees or lower

41

Receive refrigerated foods at ___ or below

41

Refrigerated food needs to be kept at a product temperature below __ degrees

41

Refrigerator temperatures cannot exceed __ degrees F

41

Store non-cooked dairy products at __ or below for serving

41

Thaw frozen meats, poultry, and other TCS products in the refrigerator at __ degrees or less

41

The correct temperature for receiving cold TCS food is __

41

fresh fish must be stored in crushed ice at ___ degrees and kept drained

41

the internal receiving temperature of fresh raw beef must be ___ degrees F

41

Store refrigerated foods at ___ or below. Frozen foods should be stored at __ or below

41, 0

Hold cold foods at ___ or below. Hold hot foods at ___ or above

41, 135

On a buffet line, hold cold foods at ___ and hot foods at ___ or above

41, 135

Serve cold foods at ___ or below. Serve hot foods at ___ or above

41, 135

The temperature danger zone is from ___ to ___

41, 135

Milk can be received at 45 under the condition that it is cooled to __ within __ hours

41, 4

all milk and dairy products must be delivered at or below __ degrees

45

eggs must be delivered at ___ degrees or lower

45

Live shellfish must be received with an air temperature of ___ degrees F and an internal temperature of __ degrees F

45, 50

Iodine ph is __

5

Iodine ph is ___

5

Water pH for Iodine is __

5

Chlorine concentration range is __ to __

50, 99

Cold-held food can be served without temperature controls for a max of __ hours

6

Food should be stored __ inches from the floor and away from walls

6

If a food is removed from cold holding at 41 degrees or less, it may be out of temperature for up to __ hours as long as the internal temperature of the food does not exceed __. This does not apply to food for highly susceptible populations

6, 70

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

60

Partial initial cooking time for later service cannot exceed ___ minutes. Cool food immediately after cooking. Then freeze or refrigerate at ___ or cooler. Reheat food to ___ before serving

60, 41, 165

Iodine water temperature is ___

68

Water temperature for Iodine is __

68

Chlorine contact time is __ seconds

7

Chlorine is the only sanitizer with a contact time of __ seconds

7

Contact time for chlorine is __ seconds

7

Prepared food that has been kept at 41 degrees F or below can be held for a maximum of __ days before it must be thrown out

7

Sanitize a thermometer with either rubbing alcohol or a sanitizing solution. The most effective method is to dip the thermometer stem in boiling water for __ to ___ seconds

7, 10

A food with a pH more than __ is alkaline (egg whites, soda crackers, black olives)

7.5

A food with a pH of less than ___ is acidic (citrus juices, tomatoes, rhubarb, cranberries)

7.5

If the pH is exactly ___ it is considered neutral (milk, meats, chicken, fish)

7.5

Foods that thaw quickly can be put under clean potable running water at __ degrees

70

The maximum water temperature allowed when thawing food under running water is ___

70

Foodborne pathogens grow most quickly between ___ and __

70, 125

Pathogens grow most rapidly from __ to __

70, 125

Quats water temperature is ___

75

Quats water temperature is ___ degrees F

75

Water temperature for quats is ___

75

live shellfish must be delivered with shell stock identification tags. These tags must be kept for a minimum of __ days after the last shellfish is used

90

A parasitic worm (nematode) found in some fish/seafood products

Anisakis

Protozoan parasite found in untreated or contaminated water. Can cause severe diarrhea and the disease Cryptosporidiosis in humans

Cryptosporidium

Cut lettuce for a salad may be handled with bare hands (True/False)

False

Ready-to-eat foods may be handled with bare hands (True/False)

False

Protozoan parasite that can cause severe diarrhea and "giardiasis" in humans

Giardia

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

July 25

A bacterium found in the soil that can contaminate food and cause the foodborne illness called listeriosis. This bacterium can survive and grow in many conditions, including refrigeration and with or without oxygen.

Listeria

Most Common Food Allergens are:

Milk, Eggs, Fish, Shellfish, Peanuts, Tree Nuts, Wheat, Soy

Packaging that changes the gaseous environment of food, usually by restricting the level of oxygen in the package. Non-conforming product

Modified atmospheric packaging

Steps in the food chain that can include harvesting, slaughter, milking, and fishing.

Primary production

Unicellular organisms, some of which are human parasites

Protozoa

SDS stands for __ __ __ which manufacturers provide for all pesticides and chemicals that are used in an operation

Safety Data Sheets

A toxin-producing bacterium commonly found on the skin of healthy people, especially in infected cuts, pimples, or boils. Often referred to as Staph, it is a common cause of foodborne illness

Staphylococcus

raw chicken, sliced melons, and cooked rice are examples of ___ foods

TCS

Any perishable food, usually having a high moisture and/or protein content, that is capable of supporting the rapid growth of microorganisms that can cause foodborne illness.

TCS food

A parasitic nematode (worm) responsible for "trichinosis." The parasite becomes lodged in muscle tissue and can lead to chronic pain. Sometimes found in under- cooked pork; common in wild game, such as bears.

Trichinella

A reputable food supplier has been inspected and complies with local, state, and federal laws (True/False)

True

A sore throat and a fever require a food handler to stay home from work (True/False)

True

Bacteria grow best when foods are slightly acidic, neutral, or slightly alkaline (True/False)

True

If a cutting board has been used to prepare raw food, it must be washed, rinsed, and sanitized before it is used to prepare vegetables or another ready-to-eat food (True/False)

True

Never thaw TCS foods at room temperature (True/false)

True

Raw chicken may be handled with bare hands (True/False)

True

The only acceptable jewelry for food preparation is a plain wedding band (True/False)

True

Time-temperature abuse during delivery may lead to ice-crystal formation on food during delivery and is a sign that it should be rejected (True/False)

True

To test the temperature of vacuum-packed foods, insert the thermometer between two packages. With other packages or bags, insert the thermometer in the fold (True/False)

True

Use thermometers to check the temperatures of cooling temperatures (True/False)

True

Use thermometers to check the temperatures of final cooking temperatures (True/False)

True

Use thermometers to check the temperatures of food in refrigerators, freezers, and hot holding units (True/False)

True

Use thermometers to check the temperatures of incoming shipments of food products (True/False)

True

When serving raw or undercooked food, a consumer advisory must be posted (True/False)

True

When testing the temperature of a casserole, pot, or chafing dish, test the center (True/False)

True

When testing the temperature of food, insert the clean probe into the food up to the dimple (true/false)

True

prep food in small batches to cut down on food being exposed to the temperature danger zone (true/false)

True

test the temperature of various parts of a roast or bird, including the thickest part (True/False)

True

the purpose of active managerial control is to identify and control possible hazards throughout the flow of food (True/False)

True

Eggs are inspected by the (U)___

USDA

An unobstructed, open, vertical space between a supply of potable water and any possible source of contamination. It is a device used as a preventive measure against backflow

air gap

The only completely reliable method for preventing back flow is an __ __

air gap

__ __ prevent back siphonage

air gaps

An __ __ is the best type of temperature measuring device for use in a refrigerator

air probe

Certain types of fish can cause this disease sometimes referred to as "sushi stomach." It is caused by the anisakis worm parasite that is killed when the fish is cooked or frozen

anisakiasis

A deviation from the common rule

anomaly

A brittle, lustrous white metallic element. Used chiefly in metals and medical compounds. Equipment containing ___ should not be used in any phase of food preparation.

antimony

A mold that produces a toxin associated with foodborne illness. Foods that can be contaminated by molds include grains, breads, and nuts

aspergillus

One of a group of bacteria that can form spores. It is very common in soils where vegetables and grains are grown.

bacillus

A form of backflow that can occur when the pressure in the potable water supply drops below the pressure of the contaminated water supply

back siphonage

___ __ occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water supply---creating a __ __

back siphonage, cross connection

The flow of contaminants from nonpotable water sources into the supply of potable water

backflow

Single-celled microorganisms that require food, moisture, and warmth to reproduce. Some __ can cause foodborne infection and intoxication

bacteria

raw chicken breasts should be stored on the __ shelf of the refrigerator to prevent possible cross contamination

bottom

Type of food intoxication cause by C. botulinum. It will develop only without air, and occurs in inadequately processed foods, such as canned foods, meats, many kinds of vegetables, and smoked products

botulism

bacterial intoxication caused by C. Botulinum found in water and soil. Grows mostly in canned and packaged food

botulism

will develop only without air, and occurs in inadequately processed foods such as vacuum-packed meats or improperly canned (often, home-canned) foods. It can grow in refrigerated foods.

botulism

A metallic element resembling tin in appearance. Equipment containing tin or __ should be avoided in all phases of food preparation

cadmium

To determine, check, or rectify the graduation of any instrument giving quantitative measurements

calibrate

___ sanitizing is the alternative to heat sanitizing. it can be used for tableware, utensils, and equipment when they are soaked, wiped, or sprayed with either chlorine, iodine, or quats

chemical

highly susceptible populations include (c)____, the (e)___, and those with (i)___ problems

children, elderly, immune

An acute, infectious, and often fatal disease, characterized by profuse diarrhea, vomiting, and cramps

cholera

if a toilet backs up and overflows into the service area the manager must __ the restaurant, and __ the incident to the local health department

close, report

Rodent species that live in conjunction with humans, sharing the same food

commensal rodents

surfaces underneath a dumpster cannot be gravel, it must be placed over a paved surface with either __ or __ with lids closed and a drain plug

concrete, asphalt

Seven steps of HACCP system:

conduct a hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, establish record keeping procedures

The presence of a harmful substance (or substances) in foods that can cause injury or illness to a person eating or tasting them

contamination

___ is where floors and walls meet

coving

When a problem arises, a plan that focuses on preparation, response and recovery is known as a __ __ __

crisis management program

An essential step in the food system at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level so as to not cause illness or injury

critical control point

The best way to prevent back flow is to avoid creating a __ __

cross connection

a __ __ is a physical link between safe water and dirty water

cross connection

The transfer of harmful substances from one food to another food, either through employee handling or by improperly cleaned and sanitized equipment. Common examples are the contamination of cooked foods by raw foods.

cross contamination

a cook wiping her hands on her apron and then handling a knife is an example of __ __

cross contamination

when contaminants (bacteria, viruses, etc.) are transferred from unwashed hands, foods, surfaces, or equipment to another food or surface.

cross contamination

(D)___ is the cleaning product used to stop allergen cross contact

detergent

In HACCP, a __ from a critical limit occurs when the limit is violated or out of control.

deviation

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

expiration date

It is acceptable to thaw food at room temperature (true/false)

false

FATTOM stands for

food, acidity, time, temperature, oxygen, moisture

GMP stands for __ ___ __

good manufacturing practices

food handlers should only wash their hands in a __ __

handwashing sink

defined as a biological, chemical, or physical agent in or condition of, food with the potential to cause an adverse health effect.

hazard

__ sanitizing soaks food contact surfaces in hot water which must be at least ___ degrees F. The items must be soaked for at least __ seconds

heat, 171, 30

This thermometer is best used to measure surface temperatures

infrared thermometer

Food defense systems are needed to protect from ____ contamination

intentional

The process of exposing foods to radiation in order to kill potential bacterial hazards. ___ is less effective against viruses. Higher doses are required to kill most viral hazards

irradiation

if a customer vomits in a food preparation area you must ___ the area until it is properly ___ and ___

isolate, cleaned, sanitized

how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in a cooler from top to bottom?

lettuce, salmon, pork, turkey

deli slicers can be a risk of ___ if not cleaned and sanitized properly.

listeriosis

An organism that nourishes itself by living off of other organisms. Commonly found in hogs, fish, wild game(especially bears), and contaminated water

parasite

sanitizer concentration is measured in ___ ____ ___ (ppm)

parts per million

___ is a process of heating foods to a certain temperature for a specific amount of time to kill bacteria

pasteurization

The probe that should be used to check the temperature of a chicken breast is a __ __

penetration probe

can come from jewelry, a loose pen, pencil or a thermometer, fake eyelashes or fingernails, bandages, pieces of utensils, dirt from vents, or from improperly maintained plumbing.

physical contamination

water that is safe for drinking

potable

a crisis management program should focus on __, ___, and __

preparation, response, recovery

The flow of food (9)

purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving

Storage Order in the Refrigerator

ready to eat foods, seafood, whole cuts of beef and pork, ground meats and fish, whole and ground poultry

If a food worker is ill you must always decide whether to __ them from handling food or __ them from working in your operation

restrict, exclude

___ reduces pathogens on a surface to safe levels

sanitizing

Occurs when fish such as mahi mahi (dolphinfish), tuna, mackerel, bluefish, and amberjack are not properly refrigerated and begin to spoil. ____ poisoning is a common cause of seafood illness

scombroid

A method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures

sous vide

The dormant stage of a bacterium that has formed thick walls to resist heat and lack of moisture. It is capable of returning to a vegetative state where it can grow and multiply and cause foodborne illness

spore

A preservative used to maintain the freshness and color of fresh fruits and vegetables. The use of ___ are subject to state regulations

sulfites

A chemical agent in detergent that reduces surface tension, allowing the detergent to penetrate and soak dirt loose

surfactant

A master cleaning schedule should include what should be cleaned, when, by whom, and how (true/false)

true

A maximum registering thermometer is required for measuring the final sanitizing rinse temperature in a high-temperature dishwashing machine (True/false)

true

A virus requires a living host to grow (true/false)

true

ALERT is the FDA food defense system (true/false)

true

After a food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables it must be washed, rinsed, and sanitized (true/false)

true

All TCS foods that will be held for longer than 24 hours must be labeled with its name and use-by date (true/false)

true

Before washing dishes in a three-compartment sink, the sink itself must be cleaned and sanitized along with the drainboards (true/false)

true

Before you clean and sanitize equipment, you must first scrape and remove food bits from its surface (true/false)

true

Chemicals must always be stored below food, equipment, utensils, and linens (true/false)

true

Chemicals stored in their original container must have a manufacturer's label which includes directions for the chemical's use. If chemicals are transferred to a new working container, the label on that container must list the common name of the chemical (true/false)

true

Clean and sanitize all work surfaces, equipment, and utensils before and after each task (true/false)

true

Clean and sanitize drawers and shelves before storing clean items (true/false)

true

Clean and sanitize equipment after handling different raw TCS fruits and vegetables, for example between cutting melons and leafy greens (true/false)

true

Clean and sanitize equipment any time there is an interruption during use and the items being used may have been contaminated (true/false)

true

Clean and sanitize equipment before working with a different type of food, for example, between prepping raw chicken and cutting lettuce (true/false)

true

Food is being temperature abused when it is cooked to the wrong internal temperature (true/false)

true

If a food handler has been infected with nontyphoidal salmonella they should be excluded from working with food (true/false)

true

If a food handler is infected with e. coli the manager must report the illness to the local health department (true/false)

true

If a food handler leaves a hotel pan of pasta salad on the prep table while preparing several lunch orders it could lead to time and temperature abuse (true/false)

true

If food is going to be cooked immediately, it can be thawed in a microwave (true/false)

true

If the concentration of sanitizing solutions is too strong it can corrode metal (True/false)

true

If you need to use the same prep table for different types of food, prep raw meat, fish, and poultry at a different time than ready-to-eat foods. (true/false)

true

It is acceptable thaw food as part of the cooking process (true/false)

true

It is acceptable to thaw food in the refrigerator at or below 41 degrees F (true/false)

true

Local regulatory authorities must be contacted if a broken water main has caused water in an operation to appear brown or unsafe in any way (true/false)

true

Never clean mops, brushes, or other tools in sinks used for hand washing, food prep, or dishwashing (true/false)

true

Never dump mop water or any other liquid waste into toilets or urinals (true/false)

true

Never keep chemicals that are not required to operate or maintain the establishment on site` (true/false)

true

Never rinse items after sanitizing them because this could contaminate their surfaces (true/false)

true

Never use a towel to dry items as this could be a source of contamination (true/false)

true

Never use cloths that are meant for wiping food spills for any other purpose (true/false)

true

Nonfood contact surfaces such as floors, walls, ceilings, and equipment exteriors do not need to be sanitized, however they do need to be cleaned regularly to prevent dust, dirt, and food residue from building up which could attract pests (true/false)

true

Nontyphoidal salmonella can be found in shelled eggs (true/false)

true

ONLY a plain wedding band is allowed to be worn in food prep areas (true/false)

true

Personal items must be stored in a designated area away from food (true/false)

true

Prep raw and ready-to-eat food at different times. (true/false)

true

Prep tables must be cleaned and sanitized between uses to prevent cross contamination (true/false)

true

Rare (undercooked) steaks or hamburgers can NEVER be served to children (true/false)

true

Raw oysters should not be served to high-risk populations (true/false)

true

Right after food is thawed in a microwave it must be cooked with conventional cooking equipment (true/false)

true

Store wet cloths used for wiping counters and other equipment surfaces in a sanitizer solution between uses (true/false)

true

Storing raw ground turkey above raw ground pork may result in cross contamination (true/false)

true

Surfaces underneath a dumpster must be paved with concrete or asphalt (true/false)

true

Symptoms such as vomiting, diarrhea, fever, and jaundice must be reported to the local health authorities (true/false)

true

The 8 most common food allergens are milk, eggs, fish and shellfish, peanuts, tree nuts, wheat, soybeans and soy products (true/false)

true

The best method for checking the temperature of vacuum-packed meat is to place the thermometer stem or probe between two packages of produce (true/false)

true

The best way to eliminate pests that have entered the operation is to work with a licensed pest control operator (PCO) (true/false)

true

The correct way to clean a prep table is to first remove food from the surface, then wash, rinse, sanitize, and air dry the surface (true/false)

true

The first step in planning a food safety program is to identify the topics for the training (true/false)

true

The lids of the dumpster should be closed and a drain plug should be in place to prevent it from leaking/draining (true/false)

true

The most important factor in choosing a food supplier is that it has been inspected and complies with local, state, and federal laws (true/false)

true

The safest way to cool a stockpot of meat sauce is to put it into a sink of ice water (true/false)

true

When washing dishes in a three compartment sink, the second compartment is where all traces of food and detergent must be removed before they are moved to the third compartment--change the rinse water if it becomes dirty or full of suds (true/false)

true

When washing dishes in a three compartment sink, the third sink is filled with a sanitizing solution (true/false)

true

When wearing disposable gloves, a food worker touches raw beef, they must change their gloves before touching anything that has to do with raw produce such as raw tomatoes or onions (true/false)

true

any surface that touches food must be cleaned, rinsed, and sanitized (true/false)

true

bottom shelf of the refrigerator should be whole and ground poultry (true/false)

true

by preparing ready-to-eat food before raw food, you can reduce the chance for cross contamination (true/false)

true

disposable food service gloves must be changed every time you change tasks (true/false)

true

frozen foods must be hard frozen when delivered (true/false)

true

garbage containers must have tight fitting lids, doors, or covers (true/false)

true

hard water, food bits, and leftover detergent can reduce the solution's effectiveness. Change the solution when it looks dirty or its concentration is too low (true/false)

true

if the water supply to an establishment is shut off and there is no alternate potable water source, the establishment must be closed down until the water supply is restored (true/false)

true

only accept canned goods that are labeled and free of rust and flaws (True/false)

true

second shelf of the refrigerator should be seafood (true/false)

true

the best way to protect a restaurant from pests is to implement an Integrated Pest Management Program (true/false)

true

third shelf of the refrigerator should be whole cuts of beef and pork (true/false)

true

A bacterial infection caused by Salmonella typhi. Symptoms include fever, headache, intestinal inflammation, ulceration, and constipation in adults. It is transmitted by the fecal-oral route

typhoid fever

Something that has not had the bacteria reduced to safe levels

unsanitary

A __ __ is a mechanical device that prevents backsiphonage by closing a check valve and sealing the water supply line shut when water flow is stopped

vacuum breaker

Never attach a hose to a faucet unless back flow prevention device is attached such as a __ __

vacuum breaker

Food processing methods where food is packed using a system that withdraws all air from the package. Gases are sometimes added after the air is removed, to aid in preserving food.

vacuum packaging

An official permit by a regulatory agency to do something normally forbidden by regulations. In the case of a foodservice operator, a ___ might require certain documentation or proof of process. In the case of food, a HACCP plan might be required

variance

If the ___ system is not working correctly, it will lead to a buildup of grease and condensation on the walls and ceiling.

ventilation

Referred to as "___." A common bacterium that thrives in seawater and is associated with pollution. This microorganism is one of the most common causes of bacterial foodborne infections caused by seafood. Seafoods that carry this bacterium include oysters, shrimp, and blue crabs.

vibrio

A disease causing agent even smaller than bacteria that does not multiply in foods, but can be transmitted to food by infected food workers, and then to those who eat the food. Poor personal hygiene often contributes to the spread of a __ to foods.

virus

the minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is ___ degrees F

165

Stuffed meat, seafood, poultry, or pasta must be cooked to a minimum internal temperature of ___ for ___ seconds

165, 15

Reheated leftovers must be cooked to a minimum internal temperature of ___ for ___ seconds within ___ hours

165, 15, 2

Microwaved food must be cooked to a minimum internal temperature of ___ and be allowed to stand for at least ___ minutes

165, 2

The temperature for the final sanitizing rinse in a washing machine must be at least ____ degrees F

180

warewash machines that use hot water to sanitize must have a minimum hot water temperature of ___ degrees

180

A thermometer used to measure the temperature of food must be accurate to +/-___ F or +/- __ C

2, 1

the entire hand washing process should take at least ___ seconds

20

floor mounted equipment and food items must be a minimum of __ inches off the floor

6

Corrective actions must immediately be taken if a critical limit in a HACCP system is not met (True/False)

True

Dividing food into smaller portions, using ice water baths, and ice paddles to stir foods will speed the cooling process (True/False)

True

Do not touch bones or the bottom or sides of the container when testing the temperature of food (True/False)

True

The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene are the foundations of the system known as __ __ ___

active managerial control

The aspergillus mold can produce this toxin

aflatoxin

A bacterium that causes salmonellosis, an invasive infection. One of the major causes of foodborne illness. Commonly found in eggs, raw or undercooked poultry, and meat.

salmonella

This device can be used to monitor both time and temperature abuse during the shipment and storage of food

time temperature indicator

A poisonous substance of plant or animal origin

toxin

A disease caused by the Trichinella spiralis parasite. It can be found in infected pork or wild game, such as bear or buffalo. This parasite can be effectively destroyed by proper cooking temperatures

trichinosis

"cross contact" in food safety refers to allergen prevention (true/false)

true

A bimetallic stemmed thermometer must be inserted to the dimple in the thermometer stem to get an accurate reading (true/false)

true

A clean plate is required for each trip to the buffet line to prevent contamination (true/false)

true

A food service worker must not have direct contact with food if they have a wound that is draining (true/false)

true

Clean and sanitize trays and carts used to carry clean tableware and utensils. Check them daily and clean as often as needed (true/false)

true

Cleaning supplies must be rinsed after each use, and stored in a sanitizing solution (true/false)

true

Flatware and utensils that have been cleaned and sanitized should be stored with handles facing up (true/false)

true

Flooring, wall, and ceiling materials must be smooth and durable (true/false)

true

Food handlers must test the sanitizing solution with a sanitizer kit to make sure the sanitizing solution has been made correctly (true/false)

true

Food in torn packaging must be rejected (true/false)

true

Food is being temperature abused when it is cooked or reheated incorrectly (true/false)

true

Food is being temperature abused when it is held at the wrong internal temperature (true/false)

true

Food that does not require much prepping or handling such as precooked chicken breasts or chopped lettuce helps reduce the risk of cross-contamination. (true/false)

true

Foods should be stored in top-to-bottom order in a cooler according to the minimum internal cooking temperatures with ready-to-eat foods on the top shelf and poultry on the bottom (true/false)

true

Frozen foods are to be delivered hard frozen (true/false)

true

Good lighting is the most important feature for a chemical storage area (true/false)

true

It is acceptable to thaw food under clean running water at or below 70 degrees F (true/false)

true

Jewelry, hair pins, and fake nails cannot be worn in a food preparation area because they may become a physical contaminant (true/false)

true

Large ice crystals form on frozen food and packaging because of time and temperature abuse (true/false)

true

Limiting the amount of food that can be removed from a cooler for prepping can help prevent time-temperature abuse (true/false)

true

NSF creates national standards for food service equipment (true/false)

true

NSF is an organization that certifies the safety of commercial food service equipment (true/false)

true

Smoked meats, fish and soft cheeses require a variance and perhaps a HACCP plan for retail processing (true/false)

true

Staphylococcus aureus is most commonly found in open wounds (true/false)

true

Stationary food contact surfaces should be covered until ready to use (true/false)

true

Store glasses and cups upside down on a clean and sanitized shelf or rack. (true/false)

true

To protect from back flow, ice containers must have good drainage and an air gap (true/false)

true

Top shelf of the refrigerator should be ready to eat food and produce (true/false)

true

Use separate equipment for raw and ready-to-eat food (true/false)

true

Using color-coded cutting boards can help prevent cross-contamination (true/false)

true

When providing mobile food service raw chicken or poultry should be stored below ready to eat food (true/false)

true

When returning to the slicer to help with a lunch rush, the food handler must clean and sanitize the equipment (true/false)

true

When washing dishes in a three compartment sink, the second sink is filled with just ___ for rinsing

water

The bacterium that causes yersinosis. It is found in the intestines of animals and humans. The bacteria continue to multiply even at temperatures below 41 F; however, thorough heating will destroy it

yersinia

Chlorine concentration range is __ to ___ ppm

50, 99

___ removes food and other dirt from a surface

cleaning


Kaugnay na mga set ng pag-aaral

Kine - Body Weight and Composition

View Set

EAQ 4510 PAncreatitis/Cholecystitis Summer 2020

View Set

California Real Estate Chapter 5

View Set

Health Assessment PREP U Levels 5-8 On Chapters 1-9

View Set

1.3.F - Quiz: The US Constitution

View Set

Behavioral observation and screening module 4

View Set

Communications Summer Session 2 Quiz Chapters 1-5

View Set

Principles of Nursing Exam 2 Powerpoint Questions

View Set