Servsafe

When should hand antiseptics be used? - After washing hands - Before washing hands - When soap is unavailable - When gloves are not being used

After washing hands

A thermometer used to measure the temperature of food must be accurate to what temperature? - +/- 2F or +/-1C - +/- 4F or +/-3C - +/- 6F or +/-5C - +/- 8F or +/-7C

+/- 2F or +/-1C

Of the following, which four foods need time and temperature control to keep it safe? - Chopped lettuce - Sliced watermelon - Dry rice - Flour - Cooked carrots - Cheese

- Chopped lettuce - Sliced watermelon - Cooked carrots - Cheese

What are the 5 most common causes of foodborne illness?

- Purchasing food from unsafe sources - Failing to cook food correctly - Using contaminated equipment - Holding food at incorrect temperatures - Practicing poor personal hygiene

What is the correct temperature for receiving cold TCS food? - 32F - 41F - 45F - 50F

41F

Who conducts research into the causes of foodborne-illness outbreaks?

CDC and PHS

What should food handlers do to prevent food allergens from being transferred to food?

Clean and sanitize utensils after use

After which activity must food handlers wash their hands? - Putting on gloves - Serving customers - Applying hand antiseptic - Clearing tables

Clearing tables

What is the most important way to prevent a foodborne illness from bacteria

Control time and temperature

What is an important measure for preventing foodborne illness?

Controlling time and temperature

What are the most common symptoms of a foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Who writes the Food Code?

FDA

Which probe should be used to check the temperature of a large stockpot of chili? - Air probe - Immersion probe - Penetration probe - Surface probe

Immersion probe

Which type of thermometer can read temperature without touching the item's surface? - Air probe - Immersion probe - Infrared - TTI

Infrared

What is the best method of checking the temperature of a delivery of fresh fish? - Feel the fish, making sure that it is cold to the touch - Insert a thermometer probe into the thickest part of the fish - Place a time-temperature indicator on the surface of the fish - Use an infrared thermometer to check the fish's temperature

Insert a thermometer probe into the thickest part of the fish

What is the most important factor in choosing a food supplier? - It has a HACCP program or other food safety system - It has documented manufacturing and packing practices - Its warehouse is close to the operation, reducing shipping time - It has been inspected and complies with local, state, and federal laws

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

Milk can be received at 45F under what condition? - It is thrown out after two days - It is cooled t o41F or lower in 4 hours - It is immediately cooled to 41F or lower - It is served or used in the operation within 2 hours

It is cooled t o41F or lower in 4 hours

What is required when receiving fish that will be served raw or partially cooked? - It must be alive when received - It must be thawed in the microwave - It must be used within 24 hours of receiving - It must be correctly frozen before you receive it

It must be correctly frozen before you receive it

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? - It must be dried with a paper towel - It must be turned over to the other side - It must be washed, rinsed, and sanitized - It must be rinsed in hot water and air-dried

It must be washed, rinsed, and sanitized

A guest called a restaurant and told the manage about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably cause the illness?

Norovirus

Which piece of jewelry can be worn on a food handler's hand or arm? - Watch - Diamond ring - Plain band ring - Medical bracelet

Plain band ring

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?

Poor cleaning and sanitizing

What is the most important way to prevent a foodborne illness from viruses?

Practice good personal hygiene

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and...

Purchasing food from unsafe sources

Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?

Raw ground beef

Parasites are commonly linked with what type of food?

Seafood

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? - Thirst with itching -Soreness with fatigue - Sore throat with fever - Headache with soreness

Sore throat with fever

Which is a TCS food? - Bread - Flour - Sprouts - Strawberries

Sprouts

Who inspects retail and foodservice operations?

State and local health departments

Who writes the codes that regulate retail and foodservice operations?

State and local health departments

A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? - Stay home until a doctor approves a return to work - Wear gloves while handling food - Work in a nonfood handling position - Wash hands frequently while handling food

Stay home until a doctor approves a return to work

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

Stored the sanitizer bottle away from the prep area

What should food handlers do after prepping food and before using the restroom? - Wash their hands - Take off their hats - Change their gloves - Take off their aprons

Take off their aprons

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? - Tell the cook to stay away from work and see a doctor -Tell the cook to come in for a couple of hours and then go home - Tell the cook to rest for a couple of hours then come to work - Tell the cook to go to the doctor and then immediately come to work

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

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns

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

They have not built up strong immune systems.

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food? - Bimetallic stemmed thermometer - Thermistor - Thermocouple - Time-temperature indicator

Time-temperature indicator

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Toxin

Who inspects meat, poultry, and eggs?

USDA

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? - Up to the tip of the thermometer stem - Just past the tip of the thermometer stem - Past the dimple of the thermometer stem - Up to the dimple in the thermometer stem

Up to the dimple in the thermometer stem

When is it acceptable to eat in an operation? - When prepping food - When washing dishes - When sitting in a break area - When handling utensils

When sitting in a break area

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know ...

Who to contact about suspicious activity

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? - cross-contact - cross-contamination - time-temperature abuse - Incorrect cleaning and sanitizing

time-temperature abuse

When should food handlers who wear gloves wash their hands? - After putting on the gloves - Before taking off the gloves - Before putting on gloves - After applying a hand antiseptic

Before putting on the gloves

At what temperatures do most foodborne pathogens grow most quickly? - Between 0F - 41F - Between 45F - 65F - Between 70F - 125F - Between 130F - 165F

Between 70F - 125F