tap series

72. In the three-sink manual warewashing process, the detergent wash water must be __ or higher:

110°F (43°C)

59. There are two temperature ranges inside the Temperature Danger Zone. In one of these ranges is where bacteria grow the fastest and is why food that is cooling is only allow to be in this part of the zone for 2 hours. This temperature range is:

125°F (51°F) to 70°F (21°C)

80. The MINIMUM internal temperature and time allowed for cooking a roast beef is:

130°F (54°C) for 112 minutes

94. What is the minimum internal temperature for transporting hot TCS food and hot holding TCS food items?

135°F (57°C)

54. Products stuffed with either raw chicken or beef must be cooked to an internal temperature of:

165°F (74°C) for 1 second

81. The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is:

165°F (74°C) for less than 1 second

69. How many people must have the same symptoms to be called a foodborne illness outbreak?

2

49. The entire hand washing process should be for a minimum of:

20 seconds

99. Refrigerator temperatures should be:

38°F (3°C) to 41°F (5°C)

74. At an off-site catered event, the foodservice manager has been hot-holding a beef stir-fry at 135°F, when suddenly she loses her heat source. If she has a written time as public health control procedure, for how long can she safely continue to serve the food?

4 hours

60. Time as a public health control is being used to monitor chicken salad on a buffet table. When it is first placed on the buffet table the maximum temperature must be:

41°F (5°C)

79. The internal receiving temperature of fresh raw beef must be:

41°F (5°C)

88. Food and supplies in dry storage areas should be stored 6 inches off the floor, away from the walls, and kept at a temperature from:

50 to 70°F

40. With time as a public health control being a written procedure, what is the maximum amount of time cold held food can be served without temperature control?

6 hours

62. Floor mounted equipment and food items must be __ off the floor.

6"

70. How many days can prepared food that has been kept at 41°F (5°C) or below be held before it must be thrown out?

7 days

84. Food must be cooled from 135°F to __ within 2 hours.

70°F

1. 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

15. On her morning shift, a food handler patties from the refrigerator to the puts on clean disposable gloves, and begins to move defrosted hamburger tomatoes. When she's done, she slices raw onions. preparation area, as directed by the cook. Then, she is asked to slice raw In this sequence of tasks, when should the food handler change gloves?

After moving the hamburger patties to the preparation area

14. Live shellfish must be received and kept at what minimum temperatures?

Air 45°F (7°C), internal 50°F (10°C)

50. Back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water, creating a cross connection. A good method of preventing this from happening is:

Air gaps

44. The term "cross-contact" in food safety refers to:

Allergen prevention

77. A.L.E.R.T is:

An FDA food defense system

35. What is NOT one of the four acceptable TCS food thawing methods:

At room temperature

92. Disposable food service gloves must:

Be changed when changing tasks

3. How should the temperature of sour cream be taken?

By removing the lid and placing a thermometer stem in the cream

43. Which pathogen would require a food handler to be excluded from work:

Campylobacter coli

38. Which of the following is a safe food handling practice?

Clean and sanitize food contact surfaces in constant use at least every four hours

83. A woman runs out of the bathroom in a fast-food restaurant, and frantically tells the manager that the toilet has backed up and is over-flowing into the service area. What should the manager do?

Close the restaurant and report the incident to the local health department

75. Clean plates are required for each trip to a buffet because:

Contamination can be prevented

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

Crisis Management Program

98. A cook wiping her hands on her apron and then handling a knife is an example of

Cross-Contamination

28. What is the best type of temperature measuring device for use in a refrigerator?

Digital thermometer

37. A father takes his four year old daughter and her friend to the local hamburger diner after swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter. What should the server do?

Explain that the restaurant cannot serve rare hamburgers to young children

67. Which of the following items should be rejected?

Food in torn packaging

41. Which of the following is NOT one of the five most common hazards according to the Center for Disease Control (CDC)?

Food recalls

7. GMP stands for:

Good Manufacturing Practices

Which of the following IS NOT a method for removing oxygen from packaged foods?

HMR

97. Where should food handlers wash their hands?

Handwashing sink

87. Frozen foods must be __ when delivered.

Hard frozen

55. A food service worker must not have direct contact with food if they:

Have a wound that is draining

22. The best way to protect from pest infestations is to:

Have an Integrated Pest Management (IPM) program

24. A hand washing sink must:

Have drinkable warm water at a minimum of 100°F

33. To protect from backflow, ice containers must:

Have good drainage and an air gap

76. The chef prepared a large quantity of home-made beef stew and divided it up into two shallow pans for cooling. He placed the pans in the refrigerator, and stirred them frequently. However, he was unsuccessful in cooling the stew from 135°F (57°C) to 70° F (21°C) within two hours. What must the chef do to safely cool the stew?

He must reheat the stew to 165°F (74°C), and then begin the cooling process again

42. What is the purpose of Active Managerial Control?

Identify and control possible hazards throughout the flow of food

12. The first step in planning a food safety training program is: Identify the topics for the training

Identify the topics for the training

91. Where can personal items be stored?

In a designated area away from food

100. Food defense systems are needed to protect from:

Intentional contamination

48. The chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic- stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading?

Into the center, or thickest part of the casserole

36. If a customer vomits in a food preparation area, what should be done?

Isolate the area until it is properly cleaned and sanitized

86. What is the most important factor in choosing a good reputable food supplier?

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

96. 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 washed, rinsed, and sanitized

19. What is the basic characteristic of a virus?

It requires a living host to grow

63. What must be done with a TCS food that will be held longer than 24 hours? Label the food container with its name and use-by date

Label the food container with its name and use-by date

5. When leaving the food preparation area, food handlers should:

Leave their apron

39. In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh turkey breasts

23. Which of the following are three foods on the list of the "eight most common food allergens"?

Milk, wheat, soybeans

90. Principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called:

Monitoring procedures

10. An organization that certifies commercial food service equipment is:

NSF

26. Which of these disease-causing bacteria may be found in shell eggs?

Non-typhoidal Salmonella

93. The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift to cook and serve at dinner. in order to prevent possible cross-contamination, where should the chef place the tray of chicken breasts in the refrigerator?

On the bottom shelf next to the ground turkey

6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food?

Plain wedding band

8. Foodborne intoxication is caused by eating foods that contain:

Poisons

89. Which of the following is NOT considered as one of the "highly susceptible populations" (HSPS):

Pregnant women

53. Which of these three most common chemical sanitizers is NOT true:

Quats use a minimum water temperature of 68°F (20°C) for 7 seconds of contact

Which food item may be handled with bare hands?

Raw chicken

56. Which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing?

Raw produce

27. All of these are TCS foods except for:

Raw unwashed asparagus

47. A chef sanitized a thermometer probe and then checked the temperature of beef stew being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135'F (57 C). The chef recorded the temperatureof the stew in the log and reheated the stew to 165'F (74 C). Which was the corrective action?

Reheating the stew

9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at above 135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time is not being used as control measure. What should the food worker do?

Remove from the self-service bar, reheat to 165°F (74°C)

64. A food worker records the temperature refrigerated display case a 7:00 AM. Another food worker starts their shift at 12:00 PM and is 51°F (11°C). what should the food worker do?

Remove the potoato salad and chill in the freezer for one hour

11. A food handler is infected with shiga toxin producing E. coli. What is one of the things the person in charge needs to do?

Report the illness to the local health department

17. If a food worker is ill, you must always decide to either:

Restrict them from handling food or exclude them from the operation

34. Manufacturers provide SDS with all pesticides and chemicals. SDS stands for:

Safety Data Sheets

58. When providing mobile food service such as lunch trucks or barbeques, raw poultry must be stored:

Separately from ready-to-eat food

25. A food handler prepares and delivers meals to elderly individuals receiving services at home. What symptoms require this food handler to stay home from work?

Sore throat with fever

57. Which of the following bacteria might be most commonly found in a food worker's open wound?

Staphylococcus aureus

71. What foods should be cooked to 145°F?

Stuffed meats, stuffed poultry, stuffed pasta, stuffed fish

65. Which of the following describe diarrhea, vomiting, fever and jaundice, and are required to be reported to the local health authority?

Symptoms

4. If a critical limit in a HACCP System is not met, what must immediately be done?

Take a corrective action

13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a famous restaurant that was cooked to the proper temperature and held at or above 135°F (57°C). The food delivery driver gets delayed due to a storm and arrives at the customer's destination at 6:00 PM. Upon arrival the food temperature was 120°F (49°C). What should the restaurant do?

Tell the customer to discard the food

20. If the water supply to an establishment is shut off and there is no alternate potable water source:

The establishment needs to close until the water supply is restored

95. An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on gravel. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What is the problem?

The surface underneath the dumpster should have been paved with concrete or asphalt

30. The major reason to not wear jewelry, hair pins or false nails during food preparation is:

They can become a physical contaminant

68. If the concentration of sanitizing solutions is too strong:

They can corrode metal

18. A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation?

Time-temperature abuse

29. Examination Frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

Time-temperature abuse

32. Color-coded cutting boards are used:

To prevent cross-contamination

16. Ciguatoxin contamination is caused by

Toxi-producing algae

73. Eggs are inspected by which federal agency:

U.S. Department of Agriculture (USDA)

66. What is NOT one of the four acceptable TCS Food Thawing methods.

Under clean warm running water at or above 80°F (27°C) (warm water)

61. What must food handlers do after touching their body or clothing?

Wash their hands

85. When must a consumer advisory be posted?

When serving raw or undercooked food

45. Coving is:

Where floors and walls meet

46. Sliced oranges can be safely stored

Wrapped in a plastic container in a reach-in refrigerator at at or below 41°F (5°C) below ready-to-eat food