Safe State Food handler Certificate Program studyguide

___________ occurs when there is a transfer of micr5ogranisms form one surface to another. a. Cross-contamination b. physical contamination c. time and temperature zones d. sanitizing

A. Cross-contamination

The Temperature Danger Zone, between 41F to 135F, is the temperature range in which harmful _____________ grow most rapidly. a. plants b. microorganisms c. fish d. diseases

B. microorganisms

When preparing food, work in ____________ batches to __________ the time food spends in the Temperature Danger Zone. a. large, maximize b. large, guarantee c. small, minimize d. small, increase

C. small, minimize

____________ involves the removal of food residue, dirt, and grease.

Cleaning

__________ is an extremely important factor in preventing contamination when preparing and serving food. a. Temperature abuse b. The use of dirty dishes c. Using paper products d. Proper handwashing

D. Proper handwashing

Which of the following is not a type of microorganism? a. Fungi b. Bacteria c. Virus d. acidity

D. acidity

"Excluded" employees may return to work as soon as they feel better. True or False

False

After sanitizing, dishes should always be dried with a clean towel. True or False

False

Employees may eat a meal and cook for customers at the same time. True or False

False

Employees should wash hands in the nearest prep sink. True or False

False

FIFO is a foodborne illness. True or False

False

If food is unsafe when received; it can be made safe later True or False

False

It is not necessary to label stored food with a date True or False

False

Lunch rush is a good time for deliveries because lots of employees are on duty. True or False

False

Pest control is only the managers responsibility True or False

False

Salt is a common food allergen True or False

False

Sanitizing is the first step in creating a safe food contact surface True or False

False

__________________ illnesses are commonly caused by poor personal hygiene.

Foodborne

____________ thaw food at room temperature.

Never

___________ is the step that eliminates harmful microorganisms on a food contact surface.

Sanitizing

A foodborne illness is a disease caused when people eat contaminated food True or False

T

A potentially hazardous or _______ food is capable of supporting the rapid growth of harmful microorganisms.

TCS

A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food. True or False

True

All microwave foods must be cooked to 165°F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.

True

Cleaning and sanitizing are critical to food safety in food service operations. True or False

True

Cleaning involves removing dirt, food residue and grease. True or False

True

Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing. True or False

True

Employees have a legal responsibility to notify their supervisor when ill. True or False

True

Florida law requires food safety training for food service workers True or False

True

Food on menus for children must be cooked well-done.

True

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe True or False

True

Leading cause of foodborne illness is unsafe food handling by food service workers True or False

True

Pest control includes tight sealing, self-closing exterior doors. True or False

True

Pests carry microorganisms that can contaminate food and food contact surfaces. True or False

True

Rodents, insects and birds are considered pests True or False

True

To ensure accurate temperature measurements, thermometers must be regularly calibrated.

True

Wheat is a common food allergen True or False

True

When cooling for storage, hot food must measure 70F or lower within the first two hours. True or False

True

Poultry must be cooked to a minimum internal cooking temperature of: a. 165F for 15 seconds b. 185F for 15 seconds c. 120F for 30 seconds d. 70F for 15 seconds

a. 165F for 15 seconds

Proper three compartment sink cleaning procedures are: a. pre-wash, wash, rinse, sanitize, and air-dry b. wash, rinse, sanitize, towel dry c. pre-wash, rinse, sanitize, towel dry d. wash, rinse, air-dry

a. pre-wash, wash, rinse, sanitize, and air-dry

Pests can be easily controlled with careful and consistent attention to ________ and maintenance A. Sanitation B. Temperature control C. Time management D. None of the above

a. sanitation

When food is stored properly, ready-to-eat foods must be stored ____________ or away from raw foods.

above

Sanitizing is done to reduce what? a. Drying time b. Microorganisms c. Platelets d. Dirt particles

b. Microorganisms

The receiving area should be well -lighted, secure and ___________________ A. open B. clean C. dirty D. filled with boxes

b. clean

Pests can contaminate food and food surfaces by spreading: A. Fur B. Microorganisms C. Amoebas D. Arthropods

b. microorganisms

Employees must report which of the following symptoms of illness to his or her manager: a. Headache b. Sore throat with fever c. Aching teeth d. Hair loss

b. sore throat with fever

Microorganisms capable of causing foodborne illness include: virus, fungi, parasites, and ___________.

bacteria

Cuts, burns or sores on fingers should be covered with a clean and dry _________________ and protective moisture-rood barrier, such as a finger cot.

bandage

The three types of hazards which can cause contamination of food are: ____________ , _____________ , and ______________.

biological, chemical, and physical

Four safe methods of cooling foods are: ice bath, small batch cooling, chill sticks or paddles and a __________ chiller.

blast

The proper temperature for meat at delivery is: a. 45F or lower b. at room temperature c. 41F or lower d. ambient (air) temperature of the truck

c. 41F or lower

When self-inspecting for pests a sign that pests are present is: A. The season is spring or summer B. The back door does not tightly seal C. Black, greasy-looking marks on walls, pipes or counters D. The dumpster has not been emptied

c. Black, greasy-looking marks on walls, pipes or counters

All of the following are safe ways to thaw frozen food except: a. Placing the frozen food in a refrigerator at 41F or lower b. Placing a frozen food under drinkable running water at 70F or lower c. Carefully covering the frozen food then place in a sanitized container at room temperature d. Cooking the frozen food as part of a regular cooking procedure

c. Carefully covering the frozen food then place in a sanitized container at room temperature

Which of the following are approved for sanitizing food contact surfaces and equipment? a. Zinc b. Mercury c. Chlorine d. All of the above

c. Chlorine

Sick employees should: a. work as long as able b. prepare food away from others to avoid making them ill c. immediately tell a manager or supervisor they are ill d. call a friend

c. immediately tell a manager or supervisor they are ill

To correctly use a thermometer, it must be calibrated and _____________.

c. sanitized

If an employee observes signs of pests, he or she should: a. tell a friend b. tell a coworker c. tell a manager d. be quiet and keep working

c. tell a manager

A food thermometer is required for each of the following except: A. When checking in or receiving food deliveries B. When cooling food for overnight storage after a meal period C. When making a trash run D. When calibrating a thermometer

c. when making a trash run

To prevent _________ of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils and food contact surfaces.

cross-contamination

The Temperature Danger Zone is between: a. 39F to 135F b. 40F to 135F c. 35F to 135F d. 41F to 135F

d. 41F to 135F

Research has shown that a common cause of foodborne illness is: a. poor personal hygiene b. cross-contamination c. time and temperature above d. All of the above

d. All of the above

Which of the following must be cleaned and sanitized? a. Utensils b. Food prep surfaces c. Clean-in-place equipment d. All of the above

d. All of the above

Which of the following is the acronym used to remember the conditions in which microorganisms grow best? a. TALL BILL b. MAD MARY c. FAST CAR d. FAT TOM

d. FAT TOM

Food employees must wash hands: a. in between tasks b. after using the bathroom c. after taking out the garbage d. all of the above

d. all of the above

To reduce foodborne illness employees should: a. bathe daily b. report illness to managers c. wash hands frequently d. All of the above

d. all of the above

Which of the following illnesses result in food employee being "excluded" from work? a. Salmonellosis b. Hemorrhagic colitis c. hepatitis A d. all of the above

d. all of the above

When inspecting a produce delivery, which of the following is acceptable: a. cut produce at room temperature b. produce boxes that are wet and damaged c. produce from a foreign country without a label d. whole produce in good condition at room temperature

d. whole produce in good condition at room temperature

Reject food when containers are _________, ice Crystal's are in packaging or on food, signs of pests are present, use-by / expiration dates have passed and when dry goods are damp or wet.

damaged

TCS food that has been in the temperature danger zone for four hours or more should be ___________.

discarded/thrown away

FIFO stands for what?

first in, first out

TCS food must not remain in the Temperature Danger Zone for more than _____ hours

four (4)

Frozen food should be delivered _________ solid.

frozen

It is very important to remove ____________ from the establishment so as not to feed pests.

garbage

Never wipe or dry _________________ on your pants or apron.

hands

The two ways to sanitize surfaces and equipment in food service establishments are with _________ or _________ solutions.

heat, chemical

Regular self ____________ of the establishment are necessary to look for signs of pests.

inspections

Employees must report certain diagnosed illnesses and certain symptoms of illness to their _________________.

manager

If you see damage to food packaging, gnaw marks and rodent or insect droppings, your establishment may have a __________ infestation.

pest

Carefully inspect all food deliveries for __________ of pests.

signs

Expensive and dangerous food inspection violations can result when hand sinks are not __________

stocked

Cooking food to its recommended internal ________________ will destroy most harmful microorganisms.

temperature

To measure the temperature of a food, completely insert the stem of the ______________ into the center of the thickest part of the food item.

thermometer

Employees must _____________ hands after employee breaks.

wash