Savefood manager exam
What is the minimum internal cooking temperature for salmon steaks? 135°F for 15 seconds 165°F for 15 seconds 145°F for 15 seconds 155°F for 15 seconds
145°F for 15 seconds Explanation: Minimum internal cooking temperatures reduce pathogens to safe levels, and certain foods require certain temperatures. All seafood (other than ground), steaks/chops including commercially raised game, and shell eggs that will be immediately served need to cook to 145°F for 15 seconds.
What is the minimum internal cooking temperature for injected meat? 155°F for 17 seconds 165°F for 15 seconds 135°F for 17 seconds 155°F for 15 seconds
155°F for 17 seconds Explanation: Minimum internal cooking temperatures reduce pathogens to safe levels, and certain foods require specific temperatures. All ground meats and seafood, injected meat, mechanically tenderized meat, ratites, and shell eggs being hot held need to cook to 155°F for 17 seconds.
Kris is reheating soup to be held on the hot buffet. The soup should be heated to ____ for ____ seconds within ____ hours of its removal from refrigerated storage to ensure food safety. 155°F for 15 seconds within 2 hours 165°F for 15 seconds within 2 hours 165°F for 15 seconds within 4 hours 135°F for 15 seconds within 4 hours
165°F for 15 seconds within 2 hours Explanation: Foods being reheated for hot holding service have gone through the hot holding and cool down process and will be held again, so should be reheated properly to ensure food safety
Hot water used for sanitizing must be at least ____. 191°F 135°F 171°F 165°F
171°F Explanation: Hot water used for sanitizing must be at least 171°F to be effective and items must be submerged for at least 30 seconds.
Never parcook for longer than ____. 90 minutes 30 minutes 60 minutes 40 minutes
60 minutes Explanation: Parcooking can help save time, but requires written approval from your local regulatory authority. Never parcook for longer than 60 minutes, then cool immediately, label, and freeze or refrigerate.
FIFO stands for ____. A. First In First Out B. Food In Fast Operations C. Food Inspection For Optimum-use D. Fall Injuries Fail Others
A. First In First Out Explanation: This is the required procedure for food use. Use the food that is acquired first before using later deliveries of the same food.
The power goes out in your restaurant. As a manager, what is the first action you should take? A. Write down the time. B. Throw out all TCS (Time and Temperature Control for Safety) foods. C. Hook up the generator. D. Check and record all food temperatures of frozen, refrigerated, and hot foods.
A. Write down the time. Explanation: If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred and can plan accordingly. If you have a generator, getting that operational would be an appropriate next step. Checking and recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs. TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours.
All of these are signs that a food may be unsafe except ____. A. a carton on which the address has been changed B. frozen food with large ice crystals on the package bottom C. a package that has been re-taped shut D. cans with rust on them
A. a carton on which the address has been changed Explanation: The changing of an address does not mean that a food is unsafe. Ice at the bottom of a frozen food may indicate that it has been thawed and refrozen. You should not accept any food that appears to have been opened and re-closed or that is in a rusted can.
Paul needs to check the temperature of reduced oxygen packaged (ROP) items. How should he do it? A. by placing a thermometer probe between two packages B. by laying one of the packages on top of a thermometer probe C. by laying a thermometer probe on top of a package D. by piercing one of the packages and inserting a thermometer probe
A. by placing a thermometer probe between two packages Explanation: The temperature of reduced-oxygen packages (ROP) and modified atmosphere packages (MAP), like vacuum-sealed items, should be checked by placing a thermometer probe between two packages; these packages should never be punctured.
Emily is cooling two gallons of leftover chili. First, she must ____. A. divide the chili into smaller shallow stainless steel pans B. divide the chili into two tall stainless steel pots C. divide the chili into airtight containers D. divide the chili into shallow plastic containers
A. divide the chili into smaller shallow stainless steel pans Explanation: Large amounts of hot food should be divided into smaller shallow pans to increase the surface area before placing them in an ice bath or using an ice paddle to make the cooling process faster. Stainless steel pulls heat away faster than plastic.
A guest finds an adhesive bandage in his food. What type of contamination would this be considered? A. physical B. primary C. chemical D. cross
A. physical Explanation: Physical contaminants are foreign objects, such as plastics or metal pieces, fingernails, or bandages.
What does the A in FAT TOM stand for? Air gap Acid Allergens Hepatitis A
Acid Explanation: We use the acronym FAT TOM to help us remember the conditions that promote bacterial growth so we may prevent it. FAT TOM stands for food, acid, time, temperature, oxygen, and moisture.
To protect against deliberate contamination, the FDA recommends you ____. A. screen all staff B. supervise all deliveries C. install cameras D. never allow staff to accept deliveries
B. supervise all deliveries Explanation: Among other steps, deliveries should be supervised, and a food defense program should be established, such as the FDA-created A.L.E.R.T program (Assure, Look, Employees, Reports, Threat).
At the receiving step, what is the correct way to check the temperature of a container of sour cream? A. by checking the air temperature of the delivery truck B. with a bimetallic stem probe inserted into an open container C. with a bimetallic stem probe held between two containers D. by placing an infrared thermometer to the outside of the container
B. with a bimetallic stem probe inserted into an open container Explanation: A bimetallic stemmed thermometer is the best way to monitor foods. A container that can be opened and closed should be checked by inserting a clean and sanitized thermometer into the food.
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption. A. 135 Fahrenheit B. 185 Fahrenheit C. 165 Fahrenheit D. 175 Fahrenheit
C. 165 Fahrenheit Explanation: All poultry must reach and maintain an internal temperature of 165 degrees Fahrenheit. Previous guidelines have indicated this temperature should be maintained for at least 15 seconds to be considered safe for consumption. However, revision of FDA materials indicates that as of October 2018, the recommendation is for only less than one second (instantaneously).
Which of these is incorrect regarding thermometers and food safety? A. To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food. B. Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids. C. Infrared thermometers are the most accurate choice for both surface and internal temperatures. D. You can re-calibrate a thermometer using either ice point or boiling water methods.
C. Infrared thermometers are the most accurate choice for both surface and internal temperatures. Explanation: Infrared thermometers should be used for taking surface temperatures only and are not an appropriate or accurate choice for taking an internal temperature.
HACCP is associated with ____. A. food service worker certification B. food service historical documentation C. food protection D. food service worker conditions
C. food protection Explanation: HACCP stands for Hazard Analysis Critical Control Point and helps to identify possible hazards in protecting food safety.
When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be ____. A. frozen: 31° or less; cold 41° or less; hot: 135° or more B. frozen: 0° or less; cold 41° or less; hot: 165° or more C. frozen: 0° or less; cold 41° or less; hot: 135° or more D. frozen: 0° or less; cold 37° or less; hot: 135° or more
C. frozen: 0° or less; cold 41° or less; hot: 135° or more Explanation: These are the temperatures at which incoming food is safe to accept.
Shay has been diagnosed with Salmonella Typhi. What should happen? They should be excluded from work. They should be restricted from accepting deliveries. They should be moved from food prep to the dish room. They should be isolated to their own prep table to work.
They should be excluded from work. Explanation: Employees experiencing vomiting, diarrhea, or jaundice, or employees diagnosed with norovirus, hepatitis A, Shigella spp., Shiga toxin-producing E. coli (STEC), Salmonella Typhi, or nontyphoidal Salmonella, or living with someone who has been diagnosed (except nontyphoidal Salmonella) must be excluded from work.
For an illness to be considered a "foodborne outbreak," how many people must be affected after eating the same food? A. 10% of the people who ate the food B. more than 5 C. 10 D. 2
D. 2 Explanation: Only 2 people must become ill after eating the same food for the illness to be considered a "foodborne outbreak."
You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do? A. Ask employees who work with that food for their opinion and expertise. B. Examine the package for rips or tears. C. Assume that the food is good if it is stored correctly. D. Discard it.
D. Discard it. Explanation: When unsure of a food's safety, the rule is "When in doubt, throw it out," regardless of others' opinions, the storage methods, or the condition of the packaging.
Which of these is not a necessary item at a hand washing station? A. trash receptacle B. "Staff members must wash hands" sign C. hot water D. electric hand dryer
D. electric hand dryer Explanation: All hand washing stations must have, at minimum, hot and cold running water, a sign that directs staff members to wash their hands, a trash receptacle, soap, and a method for drying hands. In addition to an electric hand dryer, single-use paper towels are also an acceptable method for drying hands.
Which would not be a good practice when cooling food? A. cutting large food items into smaller pieces B. placing containers of cooked food into an "ice bath" in another container for quick cooling C. transferring food to smaller, shallow pans for cooling D. placing hot food in refrigerator for quick cooling
D. placing hot food in refrigerator for quick cooling Explanation: Placing hot food in the refrigerator can cause a dangerous rise in temperature of the existing food in the refrigerator.
Jessica needs to thaw some frozen chicken. Which method would not be appropriate? A. run it under cool water B. put it in the refrigerator C. microwave it D. put it on the counter
D. put it on the counter Explanation: Food should never be thawed at room temperature. Instead, defrost it in the microwave, put it in the refrigerator, or run it under cool water.
The inventory rotation system that ensures old items are used first is known as ____. FIFO MOP ROP HACCP
FIFO Explanation: The FIFO, or first-in, first-out, method of inventory rotation means storing items with earliest use-by dates in front of items with later use-by dates, ensuring quality and food safety.
Which of the following is not one of the major bacteria that cause foodborne illness? Hepatitis A Shigella Nontyphoidal Salmonella E. coli
Hepatitis A While hepatitis A is one of the harmful pathogens that causes foodborne illness, it is not a bacteria, but a virus. Bacteria can be prevented by internal cooking temperatures while a virus can only be prevented by good personal hygiene.
Which of the following is not a guideline for additive use? Never store foods with additives beside TCS foods. Never use more than that allowed by law. Never add sulfites to produce served raw. Never use additives to alter a food's appearance.
Never store foods with additives beside TCS foods. Explanation: Approved food or color additives may be used but only what's allowed by law, and they should never be used to modify a food's appearance. Never sell produce treated with sulfites before receiving, and never add sulfites to produce that will be eaten raw.
Paul just received a shipment of frozen shrimp. Which of the following is not a sign of time-temperature abuse in frozen foods? a box with loose tape an odor a package covered with ice crystals a box with water stains on the bottom
a box with loose tape Explanation: Frozen foods with fluid stains, ice crystals, or any sign of poor quality, such as an odor or the wrong texture, should be rejected.
Broken glass in the ice machine is considered ____. a high risk a pathogen a physical contaminant a control point
a physical contaminant Explanation: Any object that finds its way into food is a physical contaminant. Some examples include: paper, metal shavings, screws, seeds or pits left accidentally, bandages, false nails, broken glass, staples, etc.
What is the final step in cleaning and sanitizing a food preparation surface? air dry dry cloth dry rinse sanitize
air dry Explanation: Food preparation surfaces should air dry as the final step in cleaning and sanitizing to protect from recontamination.
Cross-contact refers to the passing of ____ to food or food contact surfaces. chemicals dirt pathogens allergens
allergens Explanation: Cross-contact happens when allergens are passed to food or food contact surfaces.
The best way to prevent a backflow of contaminated water (backsiphonage) in your facility's plumbing is ____. a ventilation system an air gap a grease trap an emergency plan
an air gap Explanation: Cross-connections that may allow backsiphonage must be prevented. The best prevention is to create an air gap. Correctly installed sinks usually have 2 air gaps, one at the faucet and one at the drainpipe.
Which of the following cannot be re-served to customers? an untouched basket of bread rolls unopened mustard container or packets an unopened foil of butter an unopened packet of crackers
an untouched basket of bread rolls Explanation: Only unopened packaged foods in nice condition can be re-served to customers.
Which of the following is not a part of good pest prevention? fill all ceiling cracks take the trash out regularly clean up spills immediately keep supplies 9 inches off the floor
keep supplies 9 inches off the floor Explanation: Supplies should be kept 6 inches from the floor and wall. While keeping them 9 inches off the floor would certainly be even better, it is not the required standard.
Which of the following does not affect a sanitizer's concentration and its ability to work effectively? water temperature contact time with an item water hardness material of the item
material of the item Explanation: The material an item is made of does not affect a sanitizer's ability to work effectively, but the time the item is submerged in sanitizer, the water temperature, hardness, and pH do affect sanitizer solution.
The FDA is responsible for inspecting all foods except for which of the following? canned goods bottled water meat, poultry, and eggs infant formula
meat, poultry, and eggs Explanation: The FDA is responsible for inspecting formula, bottled water, and canned goods, but the United States Department of Agriculture (USDA) is responsible for inspecting meat, poultry, and eggs.
What is the second sink in a three-compartment sink used for? washing sanitizing scraping rinsing
rinsing Explanation: The correct setup and use of a three-compartment sink is: wash, rinse, sanitize, air dry.
What would be an inappropriate item to feature on a children's menu? salmon sushi cornmeal-crusted mahi mahi granola with blueberry yogurt spinach and ham stuffed baked potato
salmon sushi Explanation: The FDA recommends that children's menus do not offer items that contain raw or undercooked meat, seafood, or eggs. Sushi typically contains raw seafood, so it would not be a good choice for a children's menu item.
The cold foods being held without temperature control at a catered event can be held for up to ____ hours. six three four two
six Explanation: Cold foods can be held without temperature control for up to 6 hours if they were prepared properly, have written procedures for use, and have written approval from your local regulatory authority.
In which of these cases should a case of fresh turkey cutlets be rejected? the flesh is pink and firm the flesh is moist the shellstock identification tags are missing the receiving temperature is 51°F
the receiving temperature is 51°F Explanation: A case of fresh poultry, such as turkey cutlets, should have the correct color and consistency, no odor, and be 41°F or lower when received.
Beth is making chicken salad with leftover chicken that was cooked, held, cooled, labeled, and stored properly for 4 days. She will have to discard this chicken salad in ____ day(s). four two one three
three Explanation: Mixed salads containing cooked TCS foods are common foodborne illness culprits. Discard mixed salads according to the ingredient with the earliest use-by date. Never use TCS foods that are over seven days old.
Which of the following requires handwashing before and after the task? removing the trash cleaning and sanitizing a prep sink touching raw meat, seafood, or poultry using cleaning chemicals safely
touching raw meat, seafood, or poultry Explanation: Washing hands for 20 seconds is the easiest way for food handlers to keep foods and surfaces free of contaminants and should be done before work, after using the bathroom, and before and after handling raw, meat, seafood, or poultry, as well as after various other tasks.
Which of the following is not a potential source of chemical contamination? toxins in fish a reaction between pewter and acidic foods incorrectly applied pesticides not rinsing cleaners away
toxins in fish Explanation: Toxins, such as histamine, occur when foods are time-temperature abused. This is biological contamination.
Cooling food should move from 135°F or higher to 70°F in ____ hour(s). two six one four
two Explanation: Cooling foods should move through the temperature danger zone (TDZ) as quickly as possible to limit pathogen growth, and should move from their cooking or hot holding temperature to 70°F in 2 hours.
Angel is in a hurry and running a rack of glasses through the dish machine. He pre-rinses them, loads them into a plate rack, runs them through the machine, and lets them air dry. What did he do wrong? air dries them knowing it will take longer uses the wrong rack to save time uses time to pre-rinse glasses never checks the dish operating time
uses the wrong rack to save time Explanation: Always pre-rinse dishwasher items, load them into the correct rack without overcrowding, and allow them to air dry.
Which of the following safety practices can prevent cross-contact? keeping fish frozen until time to cook purchasing from a safe and reliable source using only NSF-grade equipment using separate oil to fry potatoes and fish
using separate oil to fry potatoes and fish Explanation: Using the same oil to fry fish and then potatoes can pass allergens from the fish to the potatoes, which could put someone with a fish allergy in danger of cross-contact.
Which of the following is not considered a service guideline to prevent cross-contamination? placing a fish knife on the table with the handle up touching all plates by their outside edge wearing single-use gloves to take orders setting a wine glass down by the stem
wearing single-use gloves to take orders Explanation: Single-use gloves need only be worn when making contact with ready-to-eat (RTE) foods.
Which of the following is not considered an important part of a restaurant's personal hygiene plan? wearing your gloves all day wearing minimal jewelry wearing clean aprons all day reporting illness
wearing your gloves all day Explanation: Gloves can add an extra layer of protection after handwashing, but should be discarded and changed after four hours of continuous use.
Which of the following items would not be delivered with a document (when ordered from a reliable supplier)? farm-raised fish shellfish fish to be eaten raw whole frozen fish
whole frozen fish Explanation: Shellfish are delivered with shellstock ID tags, fish to be eaten raw or partially cooked have documents noting they've been properly frozen, and farm-raised fish have documents noting they were raised to FDA standards.
Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded? A. 10 days B. 7 days C. 3 days D. 2 days
B. 7 days Explanation: TCS food made on site, when properly labeled and stored at a temperature of 41 degrees Fahrenheit or less, can be stored for a maximum of 7 days.
At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods spend too much time in or around the range? A. 65°F to 125°F B. 70°F to 125°F C. 41°F to 135°F D. 40°F to 140°F
B. 70°F to 125°F Explanation: Time-temperature abuse is responsible for most foodborne illnesses, and foods left in or around 70°F to 125°F for too long are at the greatest risk of pathogen growth.
What is the first thing you should do when notified by a customer of a foodborne illness? A. Contact your local regulatory authority and report it. B. Collect their contact information, food eaten, and symptoms. C. Call a staff meeting to go over your food safety program. D. Throw suspicious food out.
B. Collect their contact information, food eaten, and symptoms. Explanation: It's important to get as much information from the customer reporting the illness as possible including contact information, what food they ate, and the symptoms they're experiencing.
Which of these is false regarding food service pest control measures? A. Pesticides and their uses are regulated by federal, state, and local laws. B. Purchasing your own pesticides is appropriate if they are bought from a reputable dealer. C. Pest control measures may vary from region to region and from pest to pest. D. Pests can become resistant to pest control measures.
B. Purchasing your own pesticides is appropriate if they are bought from a reputable dealer. Explanation: Licensed PCOs (Pest Control Operators) should be in charge of purchasing and applying pesticides in every food-service establishment. All of the other options are true.
Which of these would not be a reason to reject a shipment of canned food? A. One of the cans appears to be swollen. B. The shipping carton is torn. C. Some cans show dents at the seams. D. There is evidence of can leakage on the bottom of the carton.
B. The shipping carton is torn. Explanation: Any cans with seam dents, evidence of leakage, or swelling should be rejected as these can be signs of food spoilage, or the potential for it. Unless the carton tear involves the cans, this should not matter in terms of food quality.
While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a foodborne illness? A. a healthy 3 year old B. an overweight 30 year old C. a healthy 85 year old D. a 22 year old with HIV
B. an overweight 30 year old Explanation: Young children, the elderly, and those with weakened immune systems are more susceptible to contracting a foodborne illness.
Which of the following best represents a TCS food? A. a ribeye cooked and served rare B. baked potatoes on the counter C. room temperature olive oil D. frozen fish in freezer storage
B. baked potatoes on the counter Explanation: TCS foods need time and temperature control for safety and baked potatoes are dangerously close to the temperature danger zone if not kept hot enough once baked. This question and the answer choices given were intended to recall Table 1.3: TCS Food, on page 1.8 of the 2017 FDA Food Code updated 7th Edition Servsafe Manager book that introduces TCS foods as "Food Most Likely to Become Unsafe" while also testing critical understanding of pathogen growth, FAT TOM, and the TDZ. This question requires critical understanding of not only which foods are considered TCS, but also the concept of pathogen growth, and what conditions and situations promote pathogen growth.
When stored in the refrigerator, which food should be kept on the bottom shelf? A. fish B. chicken C. cut vegetables D. eggs
B. chicken Explanation: EXPLANATION: When in cooler storage, whole and ground poultry should be kept on the lowest or bottom shelf to prevent cross-contamination by raw juices potentially leaking or dripping onto ready-to-eat foods.
Evie is putting items into refrigerated (cooler) storage. Which of the following is the correct shelf order, top to bottom? A. fresh ground beef, raw pork chops, fresh lettuce, raw chicken breasts B. fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts C. fresh lettuce, raw pork chops, raw chicken breasts, fresh ground beef D. fresh lettuce, fresh ground beef, raw pork chops, raw chicken breasts
B. fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts Explanation: Items in refrigerated storage have a specific shelf order to protect against cross-contamination. The order from top to bottom should be: RTE foods, seafood, whole cuts of beef and pork, ground meats and seafood, and all poultry.
Which of these would be an unsafe practice concerning ice usage? A. making ice from drinking water B. scooping ice out of the ice machine using a clean drinking glass C. serving ice so a customer may cool coffee D. using ice to cool food
B. scooping ice out of the ice machine using a clean drinking glass Explanation: Ice must be extracted from a machine using an approved scoop, only. Drinking water must be used to make ice. Using ice to cool food or serving it to a customer for any use is permitted.
You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a problem for all of these foods except ____. A. sliced melon B. poultry C. live shellfish D. sprouts
C. live shellfish Explanation: 45° F is an acceptable temperature at which to receive live shellfish, such as oysters, mussels, clams, and scallops, but other temperature-controlled food such as poultry, cut melon, and sprouts should be received at 41° F or lower. However, while it is acceptable to receive live shellfish at a temperature of 45°F, it should be cooled to 41°F or lower within four hours.
Bacteria is most likely to thrive in which type of environment? A. oxygen-rich B. arid C. moist D. temperatures over 135 Farenheit
C. moist Explanation: Bacteria thrive in moist environments between 41-135 degrees Fahrenheit. Some do thrive in oxygen-rich environments, but some do not.
A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin? A. with tongs B. between a fresh, clean deli sheet C. quickly with bare hands only near the muffin paper D. with a freshly gloved hand
C. quickly with bare hands only near the muffin paper Explanation: Muffins are considered ready-to-eat (RTE) and should be handled with gloves, a deli sheet, or tongs because pathogens can be passed by food handler contact.
One of the responsibilities of Public Health Services (PHS) is to ____. A. keep poultry, meat, and eggs safe B. train your staff C. review and approve food safety plans D. create your personal hygiene program
C. review and approve food safety plans Explanation: PHS review and approve food safety plans as well as other duties. The USDA keeps poultry, meat, and eggs safe, and it's the foodservice manager's job to train staff and create a personal hygiene program.
Which of the following is true of foodservice chemicals? Chemicals may be stored on the top shelf of pantry storage. Chemicals can cause chemical contamination. Chemicals may be stored in the dishroom under the dish machine. Chemicals may be combined in larger containers for ease of storage.
Chemicals can cause chemical contamination. Explanation: Foodservice chemicals can cause chemical contamination and should be stored in designated areas away from food, equipment, and utensils, in their original containers and always under food, equipment, and utensils.
What should your facility do to slow the spread of norovirus? Cook foods to a minimum of 135°F. Discard all unused TCS foods. Only purchase from approved sources. Clean up vomit immediately.
Clean up vomit immediately. Explanation: Viruses like norovirus and hepatitis A cannot be prevented by minimal internal temperatures, so good personal hygiene, including reporting symptoms, illnesses, and cleaning up vomit, is imperative.
Which of the following is not a self-service guideline? Only label TCS food items. Buffets need sneeze guards. Do not allow customers to refill dirty plates. Keep hot foods at 135°F or higher.
Only label TCS food items. Explanation: Self-service areas, like buffets, need labels on each item.
Randy is checking the temperature of today's delivery items when the bimetallic stemmed thermometer drops to the floor. What should Randy do next? Replace that thermometer with an infrared thermometer. Sanitize the thermometer and keep using it. Recalibrate the thermometer using the ice-point method. Recalibrate the thermometer in a package of cold food.
Recalibrate the thermometer using the ice-point method. Explanation: Bimetallic stemmed thermometers should be calibrated if they've been dropped or bumped, exposed to extreme temperature changes, before deliveries, and before each shift, using either the ice-point or boiling-point method. Thermometers are an integral tool in foodservice kitchens and should always be kept in working order to protect against temperature abuse. Proper personal hygiene, handwashing, and sanitation protocol should also be followed whenever retrieving a dropped item from the floor.
A customer begins to exhibit signs of an allergic reaction. Which of these foods is the most likely cause of allergic symptoms? cold tomato soup a soy latte a rare hamburger an apple
a soy latte Explanation: Soy is one of the foods listed among the Big Eight, which is a list of the eight most common foods associated with allergic reactions. The Big Eight are foods that cause up 90% of allergic reactions. Although a rare hamburger contains TCS ingredients and is being served raw/undercooked (which may increase the risk of foodborne illness), rare beef is not one of the Big Eight. Beef can be served rare if requested by a customer, without a significant allergy risk. The other two answer choices are not on the Big Eight list.
Which of the following would not require a variance? a wood burning pizza oven a smoker a live lobster tank sprouting seeds
a wood burning pizza oven Explanation: Some preparations require a variance issued by your local regulatory authority, such as smoking foods, packaging fresh juice for on-site sale, using additives, curing, custom processing/dressing large game, ROP and MOP foods, sprouting seeds/beans, or having a live shellfish display tank.
What type of thermometer would be best to check the internal cooking temperature of a pork roast? infrared surface probes maximum registering bimetallic stemmed
bimetallic stemmed Explanation: Bimetallic stemmed thermometers are the best for monitoring food and internal cooking temperatures due to the dimple sensor in the stem. Infrared gauges surface temperatures, maximum registering thermometers are found in equipment like dish machines, and surface probes are used to check the temperature of surface cooking equipment like griddles.
When using a dry cloth to wipe spills from the edges of plates, Erin must remember it ____. cannot remain dry to be effective should be stored in a bucket of sanitizer when not in use must be stored in a bucket of hot soapy water when not in use cannot be visibly dirty when in use
cannot be visibly dirty when in use Explanation: Dry and wet cloths are used in cleaning and sanitizing but must never be used interchangeably. Dry cloths used for wiping the edge of plates or spills from tables cannot be visibly dirty or contain food debris when in use.
Which of the following is not a type of approved cleaner used in foodservice operations? chlorine delimer degreaser detergent
chlorine Explanation: Cleaning can be done using non-corrosive detergents, delimers, degreasers, and abrasive cleaners that are safe to use. Chlorine is a type of chemical sanitizer.
Which of these should be rejected? eggs received at 45°F spinach received in a clear package a package of frozen fish sticks received frozen solid creamy soup received at 130°F
creamy soup received at 130°F Explanation: Hot TCS (time and temperature control for safety) foods must be received at 135°F or higher.
Monica is prepping shrimp for the salad bar on the same cutting board as the lettuce. This is an example of ____. time-temperature abuse reconditioning cross-contamination restriction
cross-contamination Explanation: Cross-contamination is the spreading of harmful pathogens from one place to another, and prepping a raw TCS (time and temperature control for safety) ingredient near a RTE (ready-to-eat) ingredient is an example of cross contamination.
Sofia is labeling foods to be transported for off-site catering. Which of the following is not necessary to include on the label? use-by time discard instructions use-by date reheating instructions
discard instructions Explanation: Label foods for catered events with their name, use-by date and time, and reheating and serving instructions.
Robert is using a cutting board for the same task during his entire shift. How often should his board be washed and sanitized? every two hours every six hours every four hours every hour
every four hours Explanation: You should clean and sanitize equipment, utensils, and surfaces after 4 hours of constant use.
Which of the following is not something an employee (working with non-at-risk customers) would be restricted for? having a sore throat with fever having an uncovered wound experiencing diarrhea from an infection having a persistent cough
experiencing diarrhea from an infection Explanation: Employees with an uncovered wound, a persistent cough or sneeze, or a sore throat with fever would only be restricted, while employees experiencing diarrhea, vomiting, or jaundice from an infection would be excluded.
Hazard Analysis Critical Control Point (HACCP) is a(n) ____ that should be specific to your foodservice operation. food safety management system personal hygiene plan master cleaning schedule inventory rotation system
food safety management system Explanation: HACCP is a food safety management system specific to your facility, staff, and customers that identifies the biological, chemical, or physical hazards that might occur in your facility at specific points along the flow of food so they can be prevented, reduced to safe levels, or even eliminated.
Your daily hot lunch buffet runs from 11:30 a.m. to 2:00 p.m. The temperature of foods being hot held should remain at 135°F to be safe, and the temperature should be checked at least every ____ hour(s). three two four one
four Explanation: Buffet foods are at risk for time-temperature abuse and should be checked with the proper thermometer inserted into the food every four hours. It may also be checked every two hours to leave time for corrective action if needed.
Tabletop equipment that isn't sealed to the counter must be ____ inch(es) off the counter for ease of cleaning. one four two six
four Explanation: Foodservice equipment that will come in contact with food must meet specific standards and must also be durable, damage resistant, and simple to clean. Tabletop equipment must be 4 inches off the counter.
Hot foods being held without temperature control must be discarded after ____ hour(s). two six one four
four Explanation: Hot foods can be held without temperature control for up to 4 hours if the food was held at 135°F or higher, or the food is labeled with a discard time that's 4 hours from time of removal.
In a cooler (refrigerated storage) with five shelves (numbered top to bottom), on which shelf would you store ground fish? fifth second third fourth
fourth Explanation: Refrigerated storage shelf order helps prevent cross-contamination and should be in the following top to bottom order: ready-to-eat (RTE), seafood, whole cuts of beef and pork, ground meat and ground fish, poultry. So, the fourth shelf would be the proper place for ground fish.
When contacting your local regulatory authority after a reported foodborne illness, you should ____. give them your temperature logs contact the supplier handle the issue without them throw away the food responsible
give them your temperature logs Explanation: Local regulatory authorities investigate foodborne illness cases and should be contacted. You should give them any documentation you have on the reported illness, including temperature logs.
Meg is serving a guest an allergen special order. What is the last thing she should do? hand deliver the dish to the customer identify the ingredients specify the special order to the kitchen describe the dish
hand deliver the dish to the customer Explanation: Once Meg and the other staff have ensured no cross-contact with the allergen special order has occurred, the last thing Meg should do is hand deliver the dish to the customer.
The FDA's public health interventions specifically say ____ should be checked every two hours to protect against time-temperature risks. hot held foods foods received cold sanitizing solution cold TCS foods
hot held foods Explanation: The FDA's public health interventions are designed to control common risk factors that lead to foodborne illness, and their time-temperature recommendation is to temp hot held foods every 2 hours, and limit foods' time in the TDZ (temperature danger zone).
Where should your kitchen staff eat, smoke, or chew gum while at work? in designated areas in the laundry room in the dining area never while at work
in designated areas Explanation: Personal hygiene programs include procedures put in place to help keep contamination to a minimum. Procedures include but are not limited to: training, wearing clean uniforms and restrained hair, and designating places to eat, smoke, and chew gum.
You've been informed of a food recall. You should identify the item, remove it from inventory, label it , and ____. inform staff reheat it throw it out take a sample
inform staff Explanation: Once the recalled item has been identified, remove it from inventory and label it "Do Not Use" and "Do Not Discard." You should inform staff of the recall and not to move the item.
Which of the following is not a situation that would require the use of pasteurized eggs? preparing a mousse offering an omelet station making a salad dressing serving a base of primarily high-risk customers
offering an omelet station Explanation: Pasteurized eggs should be used in dishes that require little to no cooking, like dressings, sauces, or mousse, and when you primarily serve high-risk populations.
Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused? seafood plants poultry mushrooms
poultry Explanation: Naturally occurring toxins can be found in some plants, mushrooms, and seafood, and some toxins (histamine) are created when pathogens become time-temperature abused. Toxins can't be slowed or prevented by cooking, so always purchase these items from approved reputable sources.
What is the first step in the flow of food? preparation receiving holding purchasing
purchasing Explanation: The path foods take through your facility, or the flow of food, begins with purchasing from trusted and approved suppliers to ensure food safety.
