HSPM 233 Exam 2

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

+- 3 degrees

Reheat commercially processed and packaged food to an internal temperature of at least

135F

at what minimum temperature should hot TCS food be held

135F

When taking the temperature of TCS food with a bimetallic stem thermometer, how long should the internal temperature hold in order for the read to be accurate?

15 seconds

when reheating TCS food for hot-holding, how long must it hold an internal temperature of 165F

15 seconds

What is the minimum internal cooking temperature for ground beef?

155F for 15 seconds

what temperature must TCS food be reheated to if it will be hot held?

165F for 15 seconds

The total cooling time for food to get from 135F to 70F should not exceed:

2 hours

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4

At what maximum internal temperature should cold TCS food be held

41F

What is the maximum internal temperature at which cold food should be held before removing it from the refrigeration?

41F

What is the correct temperature for receiving cold TCS food?

41F or lower

At what air temperature can you store shell eggs?

45 F or lower

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

60 minutes

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?

7 days

What is the maximum water temperature allowed when thawing food under running water?

70F

When thawing food under running water, what is the maximum allowable temperature of the water?

70F

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

8

What is variance?

A document allowing a requirement to be waived or changed

How far above the floor should food be stored?

At least 6 inches (15 cm)

At a minimum, how often should food temperature be checked?

At least every four hours.

Where in a cooler should dairy products be stored?

Away from the door, in the coldest part of the cooler

Which type of meat should be bright cherry red in order to be considered acceptable?

Beef

Which may be handled with bare hands?

Chopped tomatoes for soup

What is the problem with storing raw ground turkey above raw ground pork?

Cross-contamination

What does a manager need to know to be effective in the management of a crisis?

Each crisis-management plan needs to be customized to the specific operation.

Time-temperature abuse is not a concern in the receiving area. True or false

False

What does a manager need to know if planning on holding food without temperature control?

Food can be held without temperature control if set conditions are met.

When a food item is recalled by the manufacturer, what is the first thing that a manager should do?

Identify the recalled food based on the recall notice and remove the item from inventory

What is the best method of checking the temperature of a delivery of fresh fish?

Insert a thermometer probe into the thickest part of the fish

What should management do if it suspects that a foodborne-illness outbreak was caused by a sick staff member?

Interview the staff member about his or her health.

What is the most important factor in choosing a food supplier?

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

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it

A storage unit has four cans of tomatoes with the following use by​ dates: January​ 1, February​ 1, March​ 1, and April 1. Using​ first-in, first out​ (FIFO), which can of tomatoes should be stored in front and used​ first?

January 1

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

July 25

Which food items have to maintain an internal temperature of more than 50F when received?

Live shellfish

What should be done with food during the freezer defrosting process?

Move to another freezer during the process

How should the temperature of vacuum-packed meat be checked during receiving?

Place the thermometer stem or probe between two packages of product

What should be done with an item that has been recalled?

Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

What should a food handler know about the safe use of serving utensils?

Separate serving utensils should be used for serving each food item.

Where do supplier inspection reports come from?

The USDA, the FDA, or a third-party inspector

Which is a requirement for key drop deliveries?

The items are placed in the correct storage location

What causes large crystals to form on frozen food and its packaging?

Time-temperature abuse

What is the purpose of establishing critical limits in a HACCP plan?

To reduce, prevent, or eliminate an identified hazard.

Before recording a temperature, wait for the thermometer ready to steady. True or false

True

Food that has exceeded the time and temperature requirements designed to keep food safe should be thrown out. - T/F

True

If a menu includes TCS items that are raw or undercooked, it must be noted in the menu next to the item

True

Meat, fish, or poultry that is soft enough to leave an imprint if touched should be rejected. True or false

True

The denser the food, the more slowly it will cool - T/F

True

The movement of food from purchasing through cooking and serving is known as the flow of food True or false

True

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

a variance from the regulatory authority

TCS food has been time-temperature abused anytime it remains between a.) 41F and 135F b.) 32F and 40F c.) 136F and 200F d.) 0F and 31F

a. 41F (5C) and 135F (57C)

How should the temperature of a steak on a grill be taken? a. insert the probe into the thickest part of the steak b. insert the probe into the thinnest part of the steak c. place the probe on top of the steak d. place the probe under the steak

a. insert the probe into the thickest part of the steak

Which is a strategy for reducing the risk of time-temperature abuse? a. limit the amount of TCS food that can be removed from a cooler when prepping it b. select one type of thermometer and use it for all types of food c. hold TCS food at room temperature for at least four hours d. cook raw meat and poultry to at least 100F

a. limit the amount of TCS food that can be removed from a cooler when prepping it

Which food items have to maintain an internal temperature no greater than 50F when received? a. live shellfish b. frozen food items c. shucked shellfish d. shell eggs

a. live shellfish

When different type of food must be prepped on the same table, which of these types of food should be prepped first to minimize the risk of cross-contamination? a. ready-to-eat food b. raw meat c. shellfish d. raw poultry

a. ready-to-eat food

Which preparation method will best help to prevent cross-contamination? a. using separate cutting boards for raw and ready-to-eat food b. prepping raw and ready-to-eat food on the same prep table c. rinsing prep knives after prepping raw food and before prepping ready-to-eat food d. placing ready-to-eat food in containers that also hold raw food

a. using separate cutting boards for raw and ready-to-eat food

Which type of probe would be used to check the temperature inside coolers and ovens? a.) air b.) penetration c.) immersion d.) surface

a.) air

what should be used to check the internal temperature of thin food, such as meat or fish patties? a.) penetration probe b.) time-temperature indicator c.) miniature thermistor probe d.) glass thermometer

a.) penetration probe

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

according to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom

Additives may not be used to

alter the appearance of food

How often should you check the temperature of food that is being held with temperature control?

at least every 4 hours

At what minimum temperature should hot TCS food be held? a. 155F or higher b. 135F or higher c. 95F or lower d. 115F or lower

b. 135F or higher

A package of vacuum-packed bacon should be rejected if the packaging is

bloated

How can heat be better distributed during microwave cooking?

by stirring the food halfway through the cooking process

A hanging thermometer in a walk-in cooler should be accurate to within how many degrees Farenheit? a. 4 b. 1 c. 3 d. 2

c. 3

When using the ice-point method to calibrate a thermometer, what should the temperature reading be set to? a. 42F b. 30F c. 32F d. 0F

c. 32F

How long is a shellstock identification tag required to be kept on file? a. 30 days from when the last shellfish was used from its delivery container b. 120 days from when the last shellfish was used from its delivery container c. 90 days from when the last shellfish was used from its delivery container d. 60 days from when the last shellfish was used from its delivery container

c. 90 days from when the last shellfish was used from its delivery container

When using the boiling-point method for calibration, what is the first step of the process? a. adjust the head of the thermometer until it reads 212F b. put the thermometer stem or probe into the water c. bring clean tap water to a boil in a deep pan d. hold the stem or probe in water for at least 30 seconds

c. bring clean tap water to a boil in a deep pan

What step must be taken after food arrives, and before it is placed in storage? a. rotate older food items so that they will be used before incoming items b. clean the receiving area c. check the temperature of TCS food d. make sure there is room in the storage area

c. check the temperature of TCS food

Where is time-temperature indicator (TTI) most commonly found? a.) glued to the underside of a serving pan b.) haning on a wall in the prep area c.) attached to the packaging of a food shipment d.) affixed to the side of a microwave or oven

c.) attached to the packaging of a food shipment

Why do glass thermometers require special care when being handled? a.) they can lose accuracy if they come into contact with aluminium b.) they are no longer being manufactured and so they are extremely expensive to replace c.) they are relatively fragile and can become a physical contaminant if they break d.) they can lose accuracy if held horizontally

c.) they are relatively fragile and can become a physical contaminant if they break

When checking the temperature of a packaged food, what is the first step to take?

calibrate, clean, and sanitize the thermometer

What is the best way to check to make sure food cooked in a microwave is thoroughly cooked?

check the temperature in at least two places

What item must guests take each time they return to a self-service area for more food?

clean plate

What process should be followed when using a microwave to thaw food?

cook food immediately after thawing

What must food handlers do to food immediately after thawing it in the microwave oven?

cook it

the temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

corrective action

What type of risk could result from using ice to keep chicken cold, and then using the same ice to cool a beverage?

cross-contamination

which is a strategy for reducing the risk of cross-contamination? a.) prepping food early in the day b.) buying organic produce c.) frequently wiping cutting boards with paper towels d.) buying prepared food

d. buying prepared food

What do the abbreviations found on an inspection stamp stand for? a. indicated and processed b. inspected and protected c. investigated and passed d. inspected and passed

d. inspected and passed

What must be included on the label of TCS food that was prepped in-house?

date that the food should be thrown out

When taking cold food out of the color and holding it without temperature control, the food must be labeled with the time it was removed and when it must be

discarded

What is the proper discard date to mark on a dish with combined food, such as soup made with multiple pre-cooked items?

earliest use-by date of the combined food items

On average, how often should food temperature be checked with holding hot or cold items?

every 4 hours

It is important to remember that active managerial control is reactive rather than proactive.

false

The conditions for holding cold food and those for holding hot food are exactly the same.

false

food can be stored in a variety of places, including under water lines and stairwells - t/f

false

The longer the time period between food preparation and consumption, the

greater the chance of possible contamination.

According to the FDA's public health interventions, what is considered a "vehicle of contamination"?

hands

When notified of a food recall, which of the following steps should be done first?

identify the recalled food items by matching information from the recall notice to the item

An imminent health hazard is one that requires

immediate correction or closure.

where should meat be stored in a cooler

in the coldest part of the unit

A manager is practicing active managerial control by

incorporation standard operating procedures for sanitizing equipment.

When receiving ROP or vacuum-packed food, how should the temperature be checked?

insert a thermometer probe between two packages

Food does not need to be labeled in storage when the food

is easy to identify by sight

why is it unacceptable to store too many food items in coolers or freezers

it prevents good airflow

What is the primary reason why food should not be stored in lockers or dressing rooms?

it risks contamination

When developing a foodborne illness indicant report form to use in the foodservice operation you should obtain guidance from

legal authorities

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

lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Food is stored in order to maintain quality and to

limit the growth of pathogens

Covers help protect food from contaminants and

maintain the food's internal temperatures.

what products should be stored in the coldest part of the cooler?

meat

why should dry food be kept in airtight containers?

moisture can make products stale or moldy

The temperature of a roast is checked to see if it has met its critical limit of 145° F (63°C) for 4 minutes. This is an example of which HACCP principle?

monitoring

How often are managers required to check the shelf of products in a vending machine?

once a day

How should cartons of coleslaw be checked for the correct receiving temperature?

open a carton and insert the thermometer stem into the food

what do bubbles in reduced oxygen packaged food typically indicate?

possible presence of the pathogen Clostridium botulinum

when storing multiple, raw food items in a cooler, what item should be placed on the lowest shelf?

poultry

When checking the temperature of reduced oxygen packed (ROP) and bulk food, it is important not to

puncture or damage the package

Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?

rare hamburger

when storing different types of food in coolers, which food should be on the top shelf?

ready-to-eat food

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup 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°). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds withing 2 hours. which was the corrective action?

reheating the soup

When a utensil is stored in water between uses, what are the requirements?

running water at any temperature, or a container of water at 135F or higher

Which item can be received at 45F

shell eggs

A safe way to cool a stockpot of meat sauce is to put it into a

sink of ice water

What should be done immediately if all ventilation hoods or fans stop working?

stop all cooking

A deli serves cold sandwiches in a self-serve display. which step in the flow of food would be a critical control point?

storage

When holding cold food without temperature control, it can be kept for up to 6 hours as long as

the food's temperature does not exceed 70oF (21oC) while it is being served.

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

time-temperature abuse

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

time-temperature abuse

what is the purpose of a food safety management system?

to identify and control possible hazards throughout the flow of food

Why must prep tables be cleaned and sanitized between uses?

to prevent cross-contamination

Which part of the plate should a food handler avoid touching when serving customers?

top

When handling dishes and glassware, the general rule to follow is avoid touching any food-contact areas.

true

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

use-by date and time and reheating and service instructions

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

verification

After thawing food as part of the cooking process, what should be done before serving it?

verify the final internal cooking temperature with a thermometer

Consumer advisories about raw or undercooked menu items include a statement about

what the risks of eating these food items are.