Food Safety

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 ____. sprouts sliced melon live shellfish poultry

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. Report a problem

Which of these is not a necessary item at a hand washing station? electric hand dryer trash receptacle "Staff members must wash hands" sign hot water

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.

You can kill most bacteria in food by ____. freezing none of the these refrigerating drying

Bacteria is not killed by any of these actions. The bacteria just become inactive, but are revived upon return to a normal state. Try AgainReport a problem

Bacteria is most likely to thrive in which type of environment? moist oxygen-rich arid temperatures over 135 Farenheit

Bacteria thrive in moist environments between 41-135 degrees Fahrenheit. Some do thrive in oxygen-rich environments, but some do not

Towels used for cleaning should be stored ____. in a clean apron in the sanitizer sink in your back pocket in a bucket of sanitizer solution

Cleaning towels should be kept in a designated bucket of sanitizer solution and used only for light food spills. Report a problem

The FIFO (First In First Out) procedure pertains to ____. ordering the most expensive items first storing products with the earliest use-by dates in front placing cold buffet items in front receiving freezer items first

FIFO (First In First Out) ensures the oldest items in storage are placed in front of newer items and used first. Report a problem

Maria is monitoring the hot foods buffet. What temperature should the foods be when she checks them, to indicate they are safe? 41°F or higher 135°F or higher 145°F or higher 165°F or higher

Foods being held for service, like in a hot buffet, must be kept out of the temperature danger zone range of 41°F to 135°F to keep pathogens from growing to harmful levels. Report a problem

Which of the following is not one of the approved ways for cooling hot foods in a fast and safe manner? stirring the food with an ice paddle placing the food in an ice water bath adding ice to the food at room temperature

Hot foods left to cool at room temperature pass through the temperature danger zone and are at risk of harboring harmful levels of pathogens. Report a problem

Meats, seafood, eggs, or poultry cooked in the microwave must reach an internal temperature of ____. 135°F 175°F 155°F 165°F

Microwaved foods should be cooked to 165°F to ensure they are properly cooked throughout and safe from pathogens. Try AgainReport a problem

Paul has noticed droppings and ripped packaging in the storage room. What should he do? Notify the manager. Set pest traps. Notify the health department. Thoroughly clean the storage room.

Pests can lead to foodborne illness, so signs of eggs, droppings, torn or ripped packaging, nests, or bite marks should be immediately reported to the manager. Report a problem

Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have begun to thaw. What action should she take? Cook them to a temperature over 135°F. Put them back in the freezer. Leave them where they are as someone may have left them out to thaw. Tell the manager.

The safest action for Olivia to take is to inform a manager. Leaving the chicken, cooking it, or putting it back in the freezer may not be safe options as the chicken may now be harboring bacterial growth. Report a problem

Which of the following is not a self-service guideline? Do not allow customers to refill dirty plates. Keep hot foods at 135°F or higher. Buffets need sneeze guards. Only label TCS food items.

Self-service areas, like buffets, need labels on each item. Report a problem

What would be an inappropriate item to feature on a children's menu? spinach and ham stuffed baked potato granola with blueberry yogurt salmon sushi cornmeal-crusted mahi mahi

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. Report a problem

The inventory rotation system that ensures old items are used first is known as ____. FIFO HACCP ROP MOP

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. Report a problem

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? 40°F to 140°F 65°F to 125°F 70°F to 125°F 41°F to 135°F

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.

Which of the following is not a potential source of chemical contamination? a reaction between pewter and acidic foods not rinsing cleaners away incorrectly applied pesticides toxins in fish

Toxins, such as histamine, occur when foods are time-temperature abused. This is biological contamination.

Terry is checking the temperature of a beef roast. For a properly cooked beef roast, the thermometer must read ____. 155°F for 15 seconds 145°F for four minutes 155°F for four minutes 145°F for 15 seconds

Whole roasts of pork, beef, veal, and lamb must reach an internal temperature of 145°F throughout the roast, so the reading must hold for four minutes to ensure doneness. Try AgainReport a problem

Which of the following is not considered a biological contaminant? fungi pest droppings bacteria parasites

Biological contaminants are microscopic contaminants that you might not be aware of. They include bacteria, viruses, parasites, and fungi. Known collectively as pathogens, these contaminants cause most foodborne illness. Report a problem

Which of the following is not a type of approved cleaner used in foodservice operations? degreaser delimer detergent chlorine

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. Try AgainReport a problem

Karen takes coleslaw out of the refrigerator at noon to serve at a picnic wedding. Besides labeling the food with the time it was removed, what other precaution must be taken to ensure food safety? Make sure the food is covered while it is sitting at room temperature. Make provisions to keep the food at 41∘41∘ or below. Place the food in an insulated container. Ensure that the temperature of the food is measured at least every 4 hours.

Cold foods must be held at 41∘41∘ or below until served and an insulated container may not be sufficient to maintain this temperature. The internal temperature of cold food must be measured every 2 hours. It is necessary to keep the food covered, but it should not sit at room temperature while waiting to be served.

Which of these could cause cross-contamination when preparing food? using the same cutting board for preparing raw chicken and lettuce using the same cutting board for dicing tomatoes and peppers using the same cutting board for two different varieties of gluten-free bread using the same cutting board for different parts of chicken

Different cutting boards should ideally be used for preparing raw meat and vegetables. At minimum, the board should be thoroughly sanitized in between the two preparations. As long as all bread cut on the board either contains gluten or is gluten-free, this shouldn't cause cross-contamination. Note that ever-changing allergen guidelines may require additional restrictions with regard to gluten, nuts, and other allergens during the food preparation process. Try AgainReport a problem

When using a dry cloth to wipe spills from the edges of plates, Erin must remember it ____. cannot be visibly dirty when in use 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 remain dry to be effective

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. Try AgainReport a problem

HACCP is associated with ____. food service worker conditions food service worker certification food service historical documentation food protection

HACCP stands for Hazard Analysis Critical Control Point and helps to identify possible hazards in protecting food safety.

Which list represents proper sanitation for a surface? clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry clean the surface, sanitize the surface, rinse the surface, allow the surface to air-dry sanitize the surface, clean the surface, rinse the surface, dry the surface with a towel clean the surface, rinse the surface, sanitize the surface, dry the surface with a towel

In order for a surface to be considered sanitized, you must clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry, in that order Report a problem

Which of these would not be considered part of good hygiene in food handling? using hand sanitizer when you can't wash your hands drying your hands with a paper towel after washing them using a paper towel to open the bathroom door after washing your hands using soap to lather your arms and hands

Using hand sanitizer is not a substitute for hand-washing when handling food. All of the other answer choices are considered to be good food-handling practices. Report a problem

Which of the following safety practices can prevent cross-contact? using only NSF-grade equipment keeping fish frozen until time to cook purchasing from a safe and reliable source using separate oil to fry potatoes and fish

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. Report a problem

What should your facility do to slow the spread of norovirus? Only purchase from approved sources. Clean up vomit immediately. Discard all unused TCS foods. Cook foods to a minimum of 135°F.

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 these would not be a reason to reject a shipment of canned food? The shipping carton is torn. One of the cans appears to be swollen. Some cans show dents at the seams. There is evidence of can leakage on the bottom of the carton.

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.

What are bacteria?

prokaryotic microorganisms. single-celled, or simple, organisms.

Broken glass in the ice machine is considered ____. a high risk a pathogen a physical contaminant a control point

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. Report a problem

Bones left in a salmon filet is an example of what? a physical hazard a biological hazard cross-contamination poor personal hygiene

Any physical thing found in food, either naturally occurring such as bones or seeds, or objects such as glass, staples, or bandages, is considered a physical hazard.

You went to a friend's picnic and contracted salmonella from some food you ate there. You must ____. tell the manager at your restaurant job before returning to work report it to health officials refrain from eating the type of food that was contaminated stay out of work at your restaurant job for four days

Any sickness from Salmonella, Shigella, E. Coli, or Hepatitis A must be reported to health officials. A doctor's note is required in order to return to work. Try AgainReport a problem

What type of thermometer would be best to check the internal cooking temperature of a pork roast? infrared thermistors bimetallic stemmed maximum registering

Bimetallic stemmed thermometers are the best for monitoring food and internal cooking temperatures due to the dimple sensor in the stem. Infrared gauges surface temperature, thermistors are best for thin foods, and maximum registering thermometers are found in equipment like dish machines. Try AgainReport a problem

Erica is cooking a salmon filet. What specific internal cooking temperature ensures this fish is properly cooked? 145°F for 15 seconds 135°F for 15 seconds 141°F for 15 seconds 155°F for 15 seconds

Cooked seafood, including fish, shellfish, and crustaceans must reach an internal temperature of 145°F for 15 seconds to be safe from pathogens. Report a problem

Mark has a beard. In order to work in a food service establishment, Mark must ____. only work in non-food prep areas stand six inches away from foods shave his beard wear a beard guard in food prep areas

Covering beards with a beard guard is part of practicing good personal hygiene, which keeps customers safe from foodborne illness. Report a problem

When stored in the refrigerator, which food should be kept on the bottom shelf? eggs cut vegetables chicken fish

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.

Which of the following is not something an employee (working with non-at-risk customers) can be restricted for? an uncovered wound a sore throat experiencing diarrhea a persistent cough

Employees with an uncovered wound, a persistent cough or sneeze, or a sore throat with fever can be restricted. Employees experiencing diarrhea, vomiting, or jaundice should be excluded. Try AgainReport a problem

A restaurant offers six types of dressings at their self-serve station. How many ladles must they have? four one eight six

Every food requiring a serving utensil should have its own dedicated utensil. Try AgainReport a problem

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. 165°F for 15 seconds within 2 hours 155°F for 15 seconds within 2 hours 135°F for 15 seconds within 4 hours 165°F for 15 seconds within 4 hours

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. Try AgainReport a problem

Which of the following is not necessary for an off-site label? instructions for reheating and serving a list of ingredients a use-by date and time the name of the food

Foods used for off-site service, such as catering, are at risk of time and temperature abuse during transport and should be clearly identified with specific reheating, serving, and use-by information to keep them safe.

Which of the following is not a sign of thaw in received frozen foods? leaking stiff packaging water stains ice crystals

Frozen foods must be received frozen solid. Ice crystals, leaking packages, and water stains are signs the food has thawed and should be rejected. Thawing in frozen foods is known as time and temperature abuse. Report a problem

The correct setup of a three compartment sink is ____. detergent water, clear water, and sanitizer water detergent water, sanitizer water, and clear water clear water, detergent water, and sanitizer water sanitizer water, detergent water, and clear water

Items washed in a three-compartment sink must be washed with a detergent, rinsed with clear water, and submerged in sanitizer water to be properly cleaned. Report a problem

What is the minimum internal cooking temperature for salmon steaks? 145°F for 15 seconds 165°F for 15 seconds 135°F for 15 seconds 155°F for 15 seconds

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. Report a problem

Journey has finished her afternoon prep of chopping lettuce for tonight's salad bar. She puts the lettuce in the cooler. This is an example of ____. preventing pests ordering from safe sources preventing time-temperature abuse preventing poor personal hygiene

Once Journey chops the lettuce, its risk of time and temperature abuse only increases. Keeping it in the cooler until it is needed is an example of preventing time-temperature abuse. Report a problem

Meg is serving a guest an allergen special order. What is the last thing she should do? describe the dish identify the ingredients specify the special order to the kitchen hand deliver the dish to the customer

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. Report a problem

Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it? The drink must be in a covered container with a straw and stored in a non-food prep area. The drink must be labeled and stored in a designated space in the food prep area. As long as the drink is properly covered and labeled, it may be kept in any location that is convenient. Under no circumstances are personal drinks allowed in a food preparation area.

Personal beverages must be kept covered and in a non-food prep area to prevent spilling or contamination. Report a problem

Ready to eat TCS foods that have been prepared can be safely held in cold storage for ____ days at 41°F or lower. 7 5 8 3

Properly stored, cold ready to eat TCS foods can be kept for seven days. Report a problem

Julie is experiencing vomiting and diarrhea. She should ____. only work in the dishroom inform her manager of these symptoms wash hands thoroughly after using the bathroom monitor her temperature

Sick food handlers could pass harmful bacteria to food, equipment, or coworkers, which could make customers sick. Report a problem

Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded? 2 days 10 days 7 days 3 days

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.

Which of the following foods is considered a TCS food? frozen fish baked potatoes a ribeye cooked rare room temperature olive oil

TCS foods need time and temperature control for safety, and baked potatoes can be dangerously close to the temperature danger zone if not kept hot enough once baked. Report a problem

All of these are signs that a food may be unsafe except ____. frozen food with large ice crystals on the package bottom a carton on which the address has been changed cans with rust on them a package that has been re-taped shut

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.

What is the second sink in a three-compartment sink used for? scraping sanitizing washing rinsing

The correct setup and use of a three-compartment sink is: wash, rinse, sanitize, air dry. Report a problem

At a minimum, how long should the entire hand-washing process take? 20 seconds 45 seconds 60 seconds 15 seconds

The entire process of scrubbing, rinsing, and drying hands should take at least 20 seconds. The scrubbing portion should last at least 10-15 seconds.

he least likely of these foods to transport bacteria would be ____. a glass of milk an open-faced hot turkey sandwich with gravy a cold bologna sandwich a glass of water

The least likely carrier of bacteria is food that has been cooked or heated after handling. The other choices are considered prime bacteria carriers if hygiene precautions are not followed. Report a problem

A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl's surface when soup is served to the next guest. Which type of food contamination would this be considered? biological sanitation physical chemical

There are three types of food contamination: physical, chemical, and biological. Chemical contamination occurs when a chemical such as a cleaner, pesticide, or sanitizer interacts with food.

When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be ____. frozen: 0° or less; cold 41° or less; hot: 135° or more frozen: 31° or less; cold 41° or less; hot: 135° or more frozen: 0° or less; cold 37° or less; hot: 135° or more frozen: 0° or less; cold 41° or less; hot: 165° or more

These are the temperatures at which incoming food is safe to accept. Report a problem

Which of these is not true of hand washing? Hand scrubbing should take place for at least 10-15 seconds. Antibacterial soap must be used to wash hands. Hot water should be used to wash hands. Using either a hand dryer or paper towel to dry hands is acceptable.

While antibacterial soap can be used, it is not a must for effective hand washing. Report a problem

Which of the following can not be cleaned and sanitized? greasy pans the wall dull knives a cracked cutting board

Worn or cracked items can not be properly cleaned or sanitized. Pathogens may be lodged in dents and cracks. Report a problem

Which of these items is appropriate to wear when preparing food? fingernail polish on trimmed and filed nails artificial nails a medical alert bracelet on the wrist a plain wedding band on the finger

A plain wedding band is an acceptable item to wear when preparing food. Other jewelry (including medical alert bracelets and necklaces) is not. Nails must be kept trimmed and filed, but they may not have polish on them. Artificial nails are prohibited. Report a problem

Which of the following is true of the handwashing sink and the handwashing area? It must be large enough for prep food to save time. It must have single-use paper towels or a hand dryer. It must have a drain large enough to dump dirty water. It should have a large enough basin to stack dirty pans if needed.

A properly stocked handwashing area should have soap, single-use paper towels or a hand dryer, and a garbage container, and the sink should have hot and cold running water. Report a problem

Paul just received a shipment of frozen shrimp. Which of the following is not a sign of time-temperature abuse in frozen foods? an odor a package covered with ice crystals a box with water stains on the bottom a box with loose tape

Frozen foods with fluid stains, ice crystals, or any sign of poor quality, such as an odor or the wrong texture, should be rejected. Report a problem

Which of the following foods is not considered one of the Big 8 that cause the most allergic reactions? peanuts strawberries eggs soy

Many foods contain allergens, but the Big 8 are the most common: milk, eggs, soy, tree nuts, peanuts, wheat, fish (such as bass, flounder, and cod), and crustacean shellfish (such as crab, lobster, and shrimp). Report a problem

What is an outbreak?

2 or more people become sick from a certain food.

Mike cut his finger at work two days ago and now it is oozing and seems to be infected. He should ____. cover it with an impermeable cover such as a bandage or finger cot, and then wear a single-use glove on the affected hand place a bandaid, antibacterial ointment, and finger cot over his affected finger go to the urgent care center immediately tell a manager about the finger and not work in direct contact with food

According to ServSafe guidelines, if a wound is located on the hand it should be covered with an impermeable finger cot or bandage, and a single use glove should be worn over it. Antibiotic ointment, while possibly helpful for healing, is not a ServSafe requirement. It is fine to inform the manager of the injury, but if proper procedures are followed by the food handler direct food contact isn't contraindicated. While Mike's injury may require treatment, that level of urgency was not conveyed in the question and is therefore not the best choice. Report a problem

Although all food is in danger of becoming spoiled, which is not considered a "high-risk" food for bacterial contamination? bread melon uncooked chicken eggs

Although bread is at risk for developing mold as it ages, the other options are all considered "high-risk" foods and they typically become contaminated much faster if not properly stored. Melon, besides being raw produce, is at risk due to its high water content. Report a problem

The cold foods being held without temperature control at a catered event can be held for up to ____ hours. six four two thre

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.

Jessica needs to thaw some frozen chicken. Which method would not be appropriate? microwave it put it on the counter run it under cool water put it in the refrigerator

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. Report a problem

You've been informed of a food recall. You should identify the item, remove it from inventory, label it , and ____. take a sample inform staff throw it out reheat it

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. Try AgainReport a problem

Which of the following items would not be delivered with a document (when ordered from a reliable supplier)? fish to be eaten raw whole frozen fish farm-raised fish shellfish

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. Try AgainReport a problem

Which of the following is not considered a service guideline to prevent cross-contamination? touching all plates by their outside edge wearing single-use gloves to take orders placing a fish knife on the table with the handle up setting a wine glass down by the stem

Single-use gloves need only be worn when making contact with ready-to-eat (RTE) foods. Report a problem

A customer begins to exhibit signs of an allergic reaction. Which of these foods is the most likely cause of allergic symptoms? an apple cold tomato soup seared tuna a soy latte

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 make up 90% of allergic reactions. Report a problem

Paul needs to check the temperature of reduced oxygen packaged (ROP) items. How should he do it? by laying a thermometer probe on top of a package by laying one of the packages on top of a thermometer probe by piercing one of the packages and inserting a thermometer probe by placing a thermometer probe between two packages

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.

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 hour every six hours every four hours

You should clean and sanitize equipment, utensils, and surfaces after 4 hours of constant use. Report a problem

At the receiving step, what is the correct way to check the temperature of a container of sour cream? by checking the air temperature of the delivery truck with a bimetallic stem probe inserted into an open container by placing an infrared thermometer to the outside of the container with a bimetallic stem probe held between two containers

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. Try AgainReport a problem

Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption. 135 Fahrenheit 185 Fahrenheit 165 Fahrenheit 175 Fahrenheit

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). Report a problem

To protect against deliberate contamination, the FDA recommends you ____. supervise all deliveries screen all staff install cameras never allow staff to accept deliveries

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).

Which of the following is not a guideline for additive use? Never use more than that allowed by law. Never use additives to alter a food's appearance. Never add sulfites to produce served raw. Never store foods with additives beside TCS foods.

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. Try AgainReport a problem

Randy is checking the temperature of today's delivery items when the bimetallic stemmed thermometer drops to the floor. What should Randy do next? Recalibrate the thermometer in a package of cold food. Sanitize the thermometer and keep using it. Recalibrate the thermometer using the ice-point method. Replace that thermometer with an infrared thermometer.

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. Try AgainReport a problem

Cooling food should move from 135°F or higher to 70°F in ____ hour(s). six four one two

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

Cross-contact refers to the passing of ____ to food or food contact surfaces. dirt chemicals pathogens allergens

Cross-contact happens when allergens are passed to food or food contact surfaces.

Shay has been diagnosed with Salmonella Typhi. What should happen? They should be moved from food prep to the dish room. They should be restricted from accepting deliveries. They should be excluded from work. They should be isolated to their own prep table to work.

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. Report a problem

Which parts must every food label contain? name of food and potential allergies ingredients and expiration (use by) date potential allergies and expiration (use by) date name of the food and expiration (use by) date

Every food label must include the name of the food and its expiration date. Try AgainReport a problem

What is the final step in cleaning and sanitizing a food preparation surface? rinse sanitize dry cloth dry air dry

Food preparation surfaces should air dry as the final step in cleaning and sanitizing to protect from recontamination. Try AgainReport a problem

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 combined in larger containers for ease of storage. Chemicals may be stored in the dishroom under the dish machine.

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. Report a problem

Tabletop equipment that isn't sealed to the counter must be ____ inch(es) off the counter for ease of cleaning. one two four six

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. Report a problem

Which of the following is not considered an important part of a restaurant's personal hygiene plan? reporting illness wearing your gloves all day wearing clean aprons all day wearing minimal jewelry

Gloves can add an extra layer of protection after handwashing, but should be discarded and changed after four hours of continuous use. Report a problem

Which of these is not a time that a food handler should change gloves? after handling ready-to-eat foods before starting a new task if they are dirty or torn every four hours

Gloves should be changed before, not after, handling ready-to-eat foods. Otherwise, at minimum, gloves must be changed every four hours, and they should always be changed whenever they are dirty or torn. They should also be replaced after touching raw food or dirty objects, such as trash. Gloves should never be washed or reused.

Hazard Analysis Critical Control Point (HACCP) is a(n) ____ that should be specific to your foodservice operation. personal hygiene plan inventory rotation system food safety management system master cleaning schedule

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. Report a problem

Which of these should be rejected? creamy soup received at 130°F spinach received in a clear package eggs received at 45°F a package of frozen fish sticks received frozen solid

Hot TCS (time and temperature control for safety) foods must be received at 135°F or higher.

Hot foods being held without temperature control must be discarded after ____ hour(s). six four two one

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. Report a problem

Hot water used for sanitizing must be at least ____. 165°F 191°F 135°F 171°F

Hot water used for sanitizing must be at least 171°F to be effective and items must be submerged for at least 30 seconds. Report a problem

Which of these would be an unsafe practice concerning ice usage? making ice from drinking water scooping ice out of the ice machine using a clean drinking glass using ice to cool food serving ice so a customer may cool coffee

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.

The power goes out in your restaurant. As a manager, what is the first action you should take? Write down the time. Check and record all food temperatures of frozen, refrigerated, and hot foods. Throw out all TCS (Time and Temperature Control for Safety) foods. Hook up the generator.

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. Report a problem

Which of these is incorrect regarding thermometers and food safety? Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids. To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food. You can re-calibrate a thermometer using either ice point or boiling water methods. Infrared thermometers are the most accurate choice for both surface and internal temperatures.

Infrared thermometers should be used for taking surface temperatures only and are not an appropriate or accurate choice for taking an internal temperature. Report a problem

What is the first thing you should do when notified by a customer of a foodborne illness? Throw suspicious food out. Call a staff meeting to go over your food safety program. Collect their contact information, food eaten, and symptoms. Contact your local regulatory authority and report it.

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. Report a problem

Evie is putting items into refrigerated (cooler) storage. Which of the following is the correct shelf order, top to bottom? fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts fresh lettuce, raw pork chops, raw chicken breasts, fresh ground beef fresh lettuce, fresh ground beef, raw pork chops, raw chicken breasts fresh ground beef, raw pork chops, fresh lettuce, raw chicken breasts

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. Report a problem

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 date discard instructions reheating instructions use-by time

Label foods for catered events with their name, use-by date and time, and reheating and serving instructions.

Emily is cooling two gallons of leftover chili. First, she must ____. divide the chili into smaller shallow stainless steel pans divide the chili into shallow plastic containers divide the chili into two tall stainless steel pots divide the chili into airtight containers

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. Report a problem

Which of these is false regarding food service pest control measures? Purchasing your own pesticides is appropriate if they are bought from a reputable dealer. Pest control measures may vary from region to region and from pest to pest. Pests can become resistant to pest control measures. Pesticides and their uses are regulated by federal, state, and local laws.

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.

When contacting your local regulatory authority after a reported foodborne illness, you should ____. give them your temperature logs throw away the food responsible contact the supplier handle the issue without them

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.

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). one four two three

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.

A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin? quickly with bare hands only near the muffin paper between a fresh, clean deli sheet with a freshly gloved hand with tongs

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.

Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused? seafood mushrooms plants poultry

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. Try AgainReport a problem

For an illness to be considered a "foodborne outbreak," how many people must be affected after eating the same food? more than 5 10% of the people who ate the food 2 10

Only 2 people must become ill after eating the same food for the illness to be considered a "foodborne outbreak." Report a problem

Which of the following cannot be re-served to customers? unopened mustard container or packets an unopened foil of butter an unopened packet of crackers an untouched basket of bread rolls

Only unopened packaged foods in nice condition can be re-served to customers. Report a problem

One of the responsibilities of Public Health Services (PHS) is to ____. train your staff keep poultry, meat, and eggs safe review and approve food safety plans create your personal hygiene program

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. Report a problem

Never parcook for longer than ____. 40 minutes 30 minutes 60 minutes 90 minutes

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. Report a problem

Which of the following is not a situation that would require the use of pasteurized eggs? serving a base of primarily high-risk customers making a salad dressing offering an omelet station preparing a mousse

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. Try AgainReport a problem

Where should your kitchen staff eat, smoke, or chew gum while at work? in the laundry room in designated areas never while at work in the dining area

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. Report a problem

A guest finds an adhesive bandage in his food. What type of contamination would this be considered? primary physical chemical cross

Physical contaminants are foreign objects, such as plastics or metal pieces, fingernails, or bandages. Report a problem

Which would not be a good practice when cooling food? transferring food to smaller, shallow pans for cooling cutting large food items into smaller pieces placing containers of cooked food into an "ice bath" in another container for quick cooling placing hot food in refrigerator for quick cooling

Placing hot food in the refrigerator can cause a dangerous rise in temperature of the existing food in the refrigerator.

Alex is roasting chicken for dinner service. He inserts the thermometer into the thickest part of the breast and knows it is safely cooked when the thermometer reads ____. 145°F for 15 seconds 165°F for 15 seconds 135°F for 15 seconds 155°F for 15 seconds

Poultry (such as whole, ground chicken, or chicken pieces, turkey, or duck) must be cooked to an internal temperature of 165°F for 15 seconds to be safe from a harmful level of pathogens.

In a cooler (refrigerated storage) with five shelves, on which shelf would you store ground shrimp? second third fourth fifth

Refrigerated storage shelf order helps prevent cross-contamination and should be in the following top to bottom order: ready-to-eat foods (RTE), seafood, whole cuts of meat and pork, ground meat and seafood, poultry. So, the fourth shelf would be the proper place for seafood. Try AgainReport a problem

Which of the following would not require a variance? a wood burning pizza oven sprouting seeds a live lobster tank a smoker

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. Try AgainReport a problem

Which of the following is not a part of good pest prevention? fill all ceiling cracks keep supplies 9 inches off the floor take the trash out regularly clean up spills immediately

Supplies should be kept 6 inches from the floor and wall. Report a problem

The FDA is responsible for inspecting all foods except for which of the following? bottled water infant formula canned goods meat, poultry, and eggs

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.

Which of the following does not affect a sanitizer's concentration and its ability to work effectively? water hardness contact time with an item water temperature material of the item

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. Report a problem

What is the first step in the flow of food? holding receiving preparation purchasing

The path foods take through your facility, or the flow of food, begins with purchasing from trusted and approved suppliers to ensure food safety. Try AgainReport a problem

The most dangerous temperature range for preparing, handling, or holding foods is ____. above freezing 41° F to 135° F above 50° F 32° F to 100° F

This is the defined temperature range at which bacteria grows rapidly, causing foods to become unsafe. Room temperature falls within this range, making food prep, handling, and holding susceptible if not controlled. It is also known as the TDZ, which stands for Temperature Danger Zone. Report a problem

FIFO stands for ____. Fall Injuries Fail Others Food In Fast Operations First In First Out Food Inspection For Optimum-use

This is the required procedure for food use. Use the food that is acquired first before using later deliveries of the same food. Report a problem

Which of the following requires handwashing before and after the task? touching raw meat, seafood, or poultry cleaning and sanitizing a prep sink removing the trash using cleaning chemicals safely

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. Report a problem

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? Assume that the food is good if it is stored correctly. Examine the package for rips or tears. Ask employees who work with that food for their opinion and expertise. Discard it.

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 the following is not one of the major bacteria that cause foodborne illness? Shigella E. coli Hepatitis A Nontyphoidal Salmonella

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. Try AgainReport a problem

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 healthy 3 year old a healthy 85 year old an overweight 30 year old a 22 year old with HIV

Young children, the elderly, and those with weakened immune systems are more susceptible to contracting a foodborne illness. Report a problem