Food Safety and Sanitation

After a​ foodborne-illness outbreak caused by the​ operation's food, which steps should management take to prevent another​ outbreak? A. Blame the outbreak on the supplier. B. Review​ food-handling procedures. C. Deny that it happened. D. Hide the log information about the​ product, including the​ sell-by date.

10

When serving a​ high-risk population, what is the correct policy when handling​ ready-to-eat food with bare​ hands? A. Handle​ ready-to-eat-foods with bare hands only if it is going to be served immediately. B. Never handle​ ready-to eat foods with bare hands. C. Handle​ ready-to-eat food with bare hands only if a consumer advisory is placed on the menu. D. There is only one policy for handling​ ready-to-eat foods, regardless of who you are serving.

12

When storing​ produce, which procedure should be​ followed? A. Only single batches can be stored in an​ ice-water slurry. B. No produce can be stored in an​ ice-water slurry. C. Store cut produce at a minimum of 45 degrees F ​(7 degrees​C) D. Multiple batches of the same item can be stored in an​ ice-water slurry.

13

Which is critical food safety knowledge for all staff​ members? A. Selecting reputable suppliers B. Inspecting produce during receiving C. Washing hands correctly D. Writing HACCP plans

18

In addition to regulating and inspecting​ meat, poultry, and​ eggs, what is the other primary responsibility of the​ USDA? A. Investigating​ foodborne-illness outbreaks B. Reviewing and approving variance requests. C. Conducting research into the causes of​ foodborne-illness outbreaks D. Regulating food that crosses state boundaries

20

Suzie comes to work early in the morning. On two separate occasions she thought she saw something -maybe a rodent -move when she turned on the lights. She let her manager know. What should the manager​ do? A. The manager should go to the hardware store and purchase some pesticides or traps. B. The manager need not do anything but keep an eye on it. C. The manager must start researching PCOs in case the problem gets worse. D. The manager needs to contact a PCO promptly to eliminate the pests.

7

Which is a case of​ cross-contamination? A. Bun touches surface where raw burgers were prepared. B. Food is not cooled correctly. C. Server sneezes on food. D. Wiping cloth is tucked in the apron of a worker.

A. Bun touches surface where raw burgers were prepared.

Which is an acceptable location for storing TCS food? A. Cooler units B. Under stairwells C. Dressing rooms D. Restrooms

A. Cooler units

What should a food handler do before putting on single-use gloves? A. Correctly wash and dry hands. B. Roll the gloves to put them on. C. Blow into the gloves to inflate them. D. Touch the gloves to find rips or tears.

A. Correctly wash and dry hands.

Which employee attribute is a challenge to food​ safety? A. Culture B. Age C. Gender D. Educated

A. Culture

What is an acceptable method to cool food quickly after​ cooking? A. Cut it into smaller pieces. B. Use a fan with indirect air. C. Place it in the cooler immediately. D. Use large plastic buckets with lids.

A. Cut it into smaller pieces.

What is the primary purpose of the FIFO process in a food service operation? A. Determines how to rotate food during the storage process B. Highlights all major food allergens in a food product C. Identifies food that has been infected with listeria monocytogenes D. Outlines the way that food should be correctly labeled

A. Determines how to rotate food during the storage process

Which food can be kept at an air temperature of 45°F (7°C)? A. Eggs B. Leafy greens C. Poultry D. Meat

A. Eggs

What do the initials GMP stand for in reference to purchasing products from a supplier? A. Good Manufacturing Practices B. Generative Meal Programs C. Great Marketing Processes D. Good Management Procedures

A. Good Manufacturing Practices

An elderly man at an adult day care center asks for his medicine before he is served his lunch. He would be considered​ _______________ for foodborne illness. A. High risk B. Average risk C. not at risk D. low risk

A. High risk

What should an operation do if there is suspicious activity or a​ threat? A. Immediately contact a regulatory authority. B. Conduct a food defense​ self-inspection. C. Train staff to spot food defense threats. D. Create and file receiving logs.

A. Immediately contact a regulatory authority.

What is a potential cost of a foodborne-illness outbreak to an operation? A. Increased insurance premiums B. Heightened staff morale C. Heightened reputation D. Increased customer sales

A. Increased insurance premiums

What type of report should a restaurant or foodservice operation request an approved supplier to provide to verify that they follow food safety practices? A. Inspection B. Process C. Distribution D. Purchase

A. Inspection

If an item has a water stain, what does that imply? A. It has gotten wet at some point in the past. B. It has been recalled by the manufacturer. C. It has gone past its manufacturer's expiration date. D. It has suffered from some pest damage.

A. It has gotten wet at some point in the past.

What is a potential cost that a foodborne illness brings to an​ operation? A. Lawsuits and legal fees B. Increased tax rates C. Pest control issues D. Increased building rent

A. Lawsuits and legal fees

A.L.E.R.T.

Acronym developed by the FDA to help operations develop a food defense program. A.L.E.R.T. stands for assure, look, employees, reports, and threat.

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. Hold TCS food at room temperature for at least four hours. C. Cook raw meat and poultry to at least 100 degrees F ​(38 degrees​ C). D. Select one type of​ thermometer, and use it for all types of food.

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

Shellfish and crustaceans should have what type of smell to be accepted on delivery? A. Mild ocean scent B. Sour odor C. Intense ammonia aroma D. Strong odor of seaweed

A. Mild ocean scent

A manager who needs to buy an oven for the operation should look for an oven with which​ mark? A. NSF B. NRA C. FDA D. USDA

A. NSF

How can food handlers contaminate food? A. Not washing hands after touching a pathogen B. Altering seasoning in food according to own tastes C. Filling in as a server if there is a last minute need D. Ordering supplies from unreliable suppliers

A. Not washing hands after touching a pathogen

When are food items typically inspected in key drop deliveries? A. Once the trained staff member arrives at the operation B. As soon as the delivery is made C. As soon as the operation closes for the evening D. Once the delivery has been placed in the cooler or dry-storage area

A. Once the trained staff member arrives at the operation

When cross-contamination occurs, what is being transferred between food or unwashed hands and prep areas, equipment, utensils, or other food? A. Pathogens B. Allergens C. Water activity D. Skin cells

A. Pathogens

Which type of jewelry is typically permitted when working in prep areas? A. Plain band ring B. Diamond ring C. Simple watch D. Medical bracelet

A. Plain band ring

Which is a way to prove to the regulatory authority that you require staff to report health issues? A. Present signed statements in which staff members agree to report illnesses. B. Show employee résumés to the regulatory authority. C. Have the regulatory authority interview staff members about reporting policies. D. Have staff members report illnesses direct to the regulatory authority.

A. Present signed statements in which staff members agree to report illnesses.

Which is the most important prevention method taken by an operation to avoid seafood​ toxins? A. Purchase seafood from​ approved, reputable suppliers. B. Monitor seafood deliveries for toxic smells. C. Taste seafood before serving to customers. D. Wash seafood before preparation for cooking.

A. Purchase seafood from​ approved, reputable suppliers.

When storing multiple items in the same cooler, which food item should be stored on the top level in the cooler? A. Ready-to-eat food B. Whole and ground poultry C. Ground meat D. Whole cuts of beef

A. Ready-to-eat food

Who is at a high risk for getting a foodborne​ illness? A. Seventy-year-old grandfather B. Thirty-year-old woman with a broken arm C. Ten-year-old with food allergies D. Sixteen-year-old athlete

A. Seventy-year-old grandfather

Which is an obstacle to food​ safety? A. Staff language differences B. Large-staff operations C. Highly literate staff D. Experienced staff

A. Staff language differences

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

A. Stay home until a doctor approves a return to work.

Which type of probe would be used to measure the temperature of a griddle? A. Surface B. Penetration C. Air D. Immersion

A. Surface

When a food item has been inspected by the USDA or state department of agriculture, what does that indicate about it? A. The food item and the processing plant have met defined standards. B. The food item has been raised and procured within the United States. C. The food item and the processing plant have been registered with the USDA. D. The food item is completely free of any type of pathogen.

A. The food item and the processing plant have met defined standards.

A food handler who is receiving a scheduled delivery observes signs of​ pests, including egg cases and insect body​ parts, in the shipment. What should be​ done? A. The shipment should be refused and prevented from entering the operation. B. The shipment should be stored outside the kitchen until a manager inspects it. C. The head chef should be warned to be on the lookout for insect parts when preparing food. D. The food handler should carefully remove all of the pests from the shipment before storing it

A. The shipment should be refused and prevented from entering the operation.

Why do glass thermometers require special care when being​ handled? A. They are relatively fragile and can become a physical contaminant if they break. B. They can lose accuracy if they come into contact with aluminum. C. They can lose accuracy if held horizontally. D. They are no longer being manufactured and so they are extremely expensive to replace.

A. They are relatively fragile and can become a physical contaminant if they break.

What role do cold curtains play in coolers and freezers? A. They help maintain steady temperatures. B. They restrict circulation of cold air within the unit. C. They keep cold air out of the unit. D. They prevent pathogens from entering.

A. They help maintain steady temperatures.

How should​ nonfood-contact surfaces be​ maintained? A. They need to be washed and​ air-dried on a regular basis. B. They should be​ dusted, washed,​ sanitized, and​ air-dried weekly. C. They only need to be washed and dried weekly. D. They should be​ washed, rinsed, and sanitized on a regular basis.

A. They need to be washed and​ air-dried on a regular basis.

Which kinds of detergents and sanitizers must be used with​ dishwashers? A. Those approved by the regulatory authority B. Those recommended by similar operations C. Those that the​ operation's supplier recommends D. Those compatible with the​ operation's water supply

A. Those approved by the regulatory authority

How can an operation prevent foodborne illness from fungi that are not a natural part of the​ food? A. Throw out food containing mold and yeast. B. Freeze food with molds and yeasts overnight. C. Cook food with molds and yeasts to the correct​ time-temperature requirements. D. Food handlers should wash their hands before cooking food with molds and yeasts.

A. Throw out food containing mold and yeast.

After four​ hours, a server checked the holding temperature of the diced​ hard-cooked eggs in the salad bar. It was 75 degrees F ​(24 degrees​ C). What should be done with the​ eggs? A. Throw the eggs away and inform the manager. B. Move the eggs to the front of the salad bar so they get used first. C. Remove the eggs from the salad​ bar, and send them to the kitchen to be cooked in fried rice. D. Return the eggs to the cooler to cool it to a safe temperature.

A. Throw the eggs away and inform the manager.

What is the purpose of a consumer​ advisory? A. To disclose that some items on your menu are served raw or undercooked. B. To warn customers about the danger of foodborne illness. C. To inform customers that your kitchen prepares food that contains potential allergens. D. To identify potential allergens in specific menu items.

A. To disclose that some items on your menu are served raw or undercooked.

A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the​ illness? A. Toxin B. Bacteria C. Virus D. Parasite

A. Toxin

A food label is an important tool to identify food allergens. A. True B. False

A. True

If hard cheese or salami has mold on​ it, you can still use it as long as you cut away at least 1 inch around the contaminated areas. A. True B. False

A. True

Microorganisms that are capable of causing a foodborne illness are known as pathogens. A. True B. False

A. True

The movement of food from purchasing and receiving through cooking and serving is known as the flow of food. A. True B. False

A. True

What practice can lead to food contamination? A. Working with an uncovered infected wound B. Prepping food wearing single-use gloves C. Coming to work with a headache D. Excessive hand washing with antibacterial soap

A. Working with an uncovered infected wound

If an operation uses glass thermometers, the thermometers must be enclosed in __________. A. a shatterproof casing B. an impermeable cover C. a plastic bag D. a glass casing

A. a shatterproof casing

A recognized method for preventing​ cross-contamination in a foodservice establishment is A. buying prepared food. B. controlling holding temperatures. C. purchasing food that needs preparation. D. using separate utensils when serving.

A. buying prepared food.

When using the ice-point method to calibrate a thermometer, the sensing area should be A. completely submerged in the ice water. B. held loosely in the hands. C. against the side of the container. D. lowered to the bottom of the glass of tap water.

A. completely submerged in the ice water.

Long fingernails are not allowed in the kitchen because they are __________. A. difficult to keep clean B. prone to scratching dishes and glassware C. a potential weapon D. known to distract workers

A. difficult to keep clean

When washing​ produce, make sure that A. leafy greens are given special treatment. B. the water used is​ ice-cold. C. workers use only one specific prep sink. D. you cut and then wash the produce under cool water.

A. leafy greens are given special treatment.

The L in the A.L.E.R.T. tool created by the Food and Drug Administration​ (FDA) stands for A. look, or monitor the security of products in the facility. B. ​license, or give all employees access to prep areas. C. lend, or extend the use of storage areas to other operations. D. ​log, or report information about the security of food products.

A. look, or monitor the security of products in the facility.

Managers in​ Cindy's Palace notice that the employees are not taking food safety procedures seriously and are starting to use some unsafe practices. After a​ manager's meeting, the decision was made to increase employee understanding and A. take corrective actions. B. write them up for any personal hygiene issue. C. assume the staff knows the rules and trust them to follow those rules. D. reward the staff for good safety records.

A. take corrective actions.

One of the challenges of foodborne illness is A. that some pathogens are found on foods were once considered safe. B. having the workers know how to pronounce the names of the pathogens. C. having the staff understand the cultural differences of customers. D. there are no industry resources available for staff training.

A. that some pathogens are found on foods were once considered safe.

Most​ hot-holding equipment cannot be used to reheat food because A. the equipment cannot pass through the temperature danger zone quickly enough. B. food flavor and texture may be reduced. C. there is chance that water from a steam table might contaminate the food. D. heat lamps tend to dry out the surface of the food.

A. the equipment cannot pass through the temperature danger zone quickly enough.

The benefit of purchasing a thermistor instead of a bimetallic stemmed thermometer is A. the sensing area is in the tip of the stem. B. the sensing area for checking foods is larger. C. the stem is made of durable food grade plastic. D. there is only one size to choose from.

A. the sensing area is in the tip of the stem.

Limiting the amount of food that can be removed from a cooler when prepping it is an example of using __________. A. time and temperature control B. monitoring control C. recording control D. corrective action control

A. time and temperature control

All​ food-contact surfaces need to be cleaned and sanitized after how many hours of constant​ use? A. 1 B. 4 C. 2 D. 5

B. 4

At which internal temperature should milk be​ stored? A. 54 degrees F ​(12 degrees​ C) or lower B. 41 degrees F ​(5 degrees​ C) or lower C. 45 degrees F ​(7 degrees​ C) or lower D. 50 degrees F ​(10 degrees​ C) or lower

B. 41 degrees F ​(5 degrees​ C) or lower

What is the highest internal temperature allowed for receiving live​ shellfish? A. 135 degrees F ​(57 degrees​ C) B. 50 degrees F ​(10 degrees​ C) C. 45 degrees F ​(7 degrees​ C) D. 41 degrees F ​(5 degrees​ C)

B. 50 degrees F ​(10 degrees​ C)

Floor-mounted equipment must have legs that are at least​ ____________ high. A. 2 inches​ (5 centimeters) B. 6 inches​ (15 centimeters) C. 8 inches​ (20 centimeters) D. 4 inches​ (10 centimeters)

B. 6 inches​ (15 centimeters)

Following the general guidelines for effective​ use, which is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5​ ppm? A. 66 degrees F ​(19 degrees​ C) B. 68 degrees F ​(20 degrees​ C) C. 64 degrees F ​(18 degrees​ C) D. 62 degrees F ​(17 degrees ​C)

B. 68 degrees F ​(20 degrees​ C)

What is considered to be a good receiving practice? A. Deliveries should be scheduled during a food service operation's busiest hours when fresh product is needed. B. A specific member or members of the staff should be made responsible for receiving deliveries. C. To speed things up, all items in the delivery order should be accepted before any inspection or storage is done. D. When the delivery arrives, staff should clear space in dry-storage and/or walk-in areas to store it.

B. A specific member or members of the staff should be made responsible for receiving deliveries.

There are plumbing requirements for all sinks. Which is a major nonplumbing requirements for a handwashing​ sink? A. A grease trap B. A stocked soap dispenser C. A​ cross-connection D. An air gap

B. A stocked soap dispenser

When should hand antiseptics be​ used? A. When gloves are not being used B. After washing hands C. Before washing hands D. When soap is unavailable

B. After washing hands

What does color-coding equipment and utensils do for food handlers? A. Explains when equipment needs replacement. B. Assists in preventing cross-contamination. C. Demonstrates the order to use equipment. D. Matches company logo and colors.

B. Assists in preventing cross-contamination.

How should single-use items be stored? A. Against walls B. At least six inches off the floor C. Out of packaging D. On a clean floor

B. At least six inches off the floor

Which is a method to calibrate a thermometer? A. Equal point B. Boiling point C. Thermo point D. Steam point

B. Boiling point

Which type of food has a pH that is ideal for bacterial​ growth? A. Limes B. Cantaloupe C. Tomatoes D. Lemons

B. Cantaloupe

What step should be done when a food delivery is made? A. Clean hand trucks and carts for delivery items B. Check items for correct temperatures. C. Ensure that all food is inspected within six hours. D. Make sure none of the products are imported

B. Check items for correct temperatures.

When managing pest control for your food​ facility, what is the best method of controlling​ pests? A. Deny them areas to breed. B. Deny them any access. C. Deny them warmth. D. Deny them dining room access.

B. Deny them any access.

Diseases such as​ AIDS, hepatitis B and​ C, and tuberculosis can be spread by pathogens in food. A. True B. False

B. False

Glass thermometers are often considered the safest and most accurate type of thermometer to use in a kitchen. A. True B. False

B. False

Hand sanitizers can be used in place of proper hand washing procedures. A. True B. False

B. False

If​ ready-to-eat food touches contaminated​ surfaces, this is an example of​ time-temperature abuse. A. True B. False

B. False

Salmonella is only found in poultry and eggs. A. True B. False

B. False

The best way to prevent chemical contamination in any foodservice operation is to avoid using any chemicals on the premises. A. True B. False

B. False

The toxins found in some mushrooms can be destroyed by cooking or freezing the mushrooms. A. True B. False

B. False

Which food, received fresh, is the most sensitive to time-temperature abuse? A. Meat B. Fish C. Eggs D. Poultry

B. Fish

Eggs and peanuts are dangerous for people with which​ condition? A. FAT TOM B. Food allergies C. Poor personal hygiene D. Chemical sensitivity

B. Food allergies

Which is a​ ready-to-eat food? A. Russet potatoes B. Frosted cupcakes C. Lamb chops D. Cookie dough

B. Frosted cupcakes

Which of these diseases is not transmitted through food? A. Hepatitis A B. Hepatitis B C. Norovirus D. Shigella spp.

B. Hepatitis B

What are the important steps when implementing active managerial control in your​ operation? A. Consumer​ advisories, controlling​ time, and controlling temperature B. Identify​ risks, monitor​ activities, and verification of policy and procedure C. Facility​ design, maintenance, and cleaning program D. Personal​ hygiene, food safety training​ program, and SOP

B. Identify​ risks, monitor​ activities, and verification of policy and procedure

What is the primary reason why food should not be stored in lockers or dressing rooms? A. Employees might steal the food. B. It risks contamination. C. The staff may forget it is there. D. It may be difficult to access.

B. It risks contamination.

What should be done with food that has passed its manufacturer's use-by or expiration date? A. It should be labeled as past its due date. B. It should be thrown out. C. It should be rotated to the front of the shelves. D. It should be date marked with a new date.

B. It should be thrown out.

Who makes the final decision on how to respond to​ food-handler illness? A. Centers for Disease Control and Prevention B. Local regulatory authority C. Food handler D. Food operation manager

B. Local regulatory authority

Which storage location would be an unsafe place to store food? A. Freezers B. Locker rooms C. Kitchens D. Dry-storage rooms

B. Locker rooms

Which is typically the last step done when rejecting a shipment? A.Set the rejected item away from the rest of the shipment. B. Log the incident on the invoice with precise details and action taken. C. Refuse the shipment because it does not meet the standards. D. Ask the delivery person for a signed adjustment or credit slip.

B. Log the incident on the invoice with precise details and action taken.

Which of the following is not a common food​ allergen? A. Heavy Whipping Cream B. Melons C. Flounder D. Pecans

B. Melons

Shiga​ toxin-producing E. coli are commonly linked with what type of​ food? A. Dairy products B. Raw ground beef C. Potato salad D. Thick stews

B. Raw ground beef

Which item should be rejected when receiving food? A. Aluminum cans with the manufacturer's use-by date B. Reduced oxygen packaging with discoloration C. Cardboard boxes that are intact D. Flour bags in their original packaging

B. Reduced oxygen packaging with discoloration

What is the correct​ five-step sequence when cleaning and sanitizing items in a​ three-compartment sink? A. Soak, scrape,​ wash, rinse, and air dry B. Scrape, wash,​ rinse, sanitize, and air dry C. Wash, scrape,​ rinse, sanitize, and dry D. Scrape, rinse,​ wash, rinse, and air dry

B. Scrape, wash,​ rinse, sanitize, and air dry

Parasites are commonly linked with what type of food? A. Canned food B. Seafood C. Rice D. Poultry

B. Seafood

What is the maximum length of time that ready-to-eat TCS food may be stored in the cooler before it must be thrown out? A. 24 hours B. Seven days C. Two weeks D. 48 hours

B. Seven days

What must the handwashing station signage​ say? A. Staff must restock the station if low on supplies. B. Staff must wash hands before returning to work. C. Staff must wash hands at least once a day. D. Staff must use as little water as possible when washing hands.

B. Staff must wash hands before returning to work.

Which act by a food handler can contaminate​ food? A. Working with a bandaged wound B. Taking care of an ailing child before working C. Changing gloves before preparing food D. Washing hands after touching a contaminant

B. Taking care of an ailing child before working

What is a required feature of a​ food-contact surface? A. The surface must be painted with nonreactive paint. B. The surface must be corrosion resistant. C. The surface must be made of stainless steel. D. The surface must be sandable.

B. The surface must be corrosion resistant.

Which is a characteristic of TCS food​ items? A. They have a low moisture level. B. They need time and temperature control to limit the growth of bacteria. C. They have high acidic levels. D. They lack oxygen.

B. They need time and temperature control to limit the growth of bacteria.

How would an​ operation's receiver check the temperature of a shipment of cottage​ cheese? A. The thermometer should be inserted in the thickest part of the food. B. The​ thermometer's sensor should be fully immersed in the food in the opened carton. C. The thermometer should be placed touching the top of the carton. D. The thermometer should be placed between two cartons.

B. The​ thermometer's sensor should be fully immersed in the food in the opened carton.

Why should an item be rejected if it is received from a supplier with frozen liquid on the​ packaging? A. This may indicate that the food is past its​ use-by date. B. This may be evidence of​ time-temperature abuse. C. This shows that pests have gotten into the food. D. This shows that the packaging is rusty.

B. This may be evidence of​ time-temperature abuse.

Which FAT TOM condition will a foodservice operation be most able to​ control? A. Oxygen B. Time C. Moisture D. Acidity

B. Time

Which is the main purpose of trying to quickly cool heated​ food? A. So the cooking containers can be reused B. To move it through the temperature danger zone before pathogens grow C. To make room on the counter for prepping more food D. So it can be served to customers

B. To move it through the temperature danger zone before pathogens grow

Which is a good practice after​ handwashing? A. Put a clean bandage on a wound. B. Use a paper towel to turn off the faucet. C. Comb hair. D. Open the restroom door with the left hand.

B. Use a paper towel to turn off the faucet.

It is important to have an appropriate level of lighting in each area of the operation. Which action will provide adequate​ lighting? A. Buying only fluorescent tubes B. Using the correct size bulbs C. Using​ shatter-resistant bulbs D. Removing protective covers

B. Using the correct size bulbs

Which is an example of how food can become​ unsafe? A. Wiping cloths are stored in a sanitizer solution between uses. B. Utensils are rinsed under warm water between uses. C. Employees wash their hands after using the restroom. D. Food-contact surfaces are​ washed, rinsed, and sanitized.

B. Utensils are rinsed under warm water between uses.

How can kitchen staff avoid​ cross-contact? A. Prep food for people with food allergies on the same cutting board as other food. B. Wash hands and change gloves before prepping food. C. Provide one set of utensils for all the food on a buffet table. D. Wash, rinse, and sanitize equipment at the end of each shift.

B. Wash hands and change gloves before prepping food.

Which is a​ ready-to-eat food? A. Beef B. Washed carrots C. Shell eggs D. Chicken

B. Washed carrots

Where should recyclable wastelong dashsuch as​ bottles, cans,​ paper, and packaging material be ​stored? A. Recyclables should not be separated from trash B. Waste and recycleables should be stored separately from food and food contact surfaces C. Store them in a receptacle in the kitchen that is out of sight of guests. D. There are no requirements for storing recycleable waste.

B. Waste and recycleables should be stored separately from food and food contact surfaces

Which setting should be posted on dishwashing​ machines? A. Length of wash cycle B. Water pressure C. Water amount used per cycle D. Maximum height of dishes

B. Water pressure

What is the main information provided on shellstock identification tags? A. The temperature at which the shellfish need to be kept B. When and where the shellfish were harvested C.Why shellfish need additional levels of inspection D. How much the shellfish weigh and how big they measure

B. When and where the shellfish were harvested

If using the FIFO method of product​ rotation, the new cans of applesauce in​ today's delivery should be placed A. directly into the kitchen for immediate use. B. according to expiration​ dates, earliest in front. C. according to price. D. in front of the existing cans of applesauce.

B. according to expiration​ dates, earliest in front.

A manager decides to conduct special training for assistant managers. The goal is to train the assistant managers to recognize potential foodborne illness risk factors and identify the correct procedures to manage them. This is an example of A. crisis​ follow-up B. active managerial control. C. developing procedures. D. clarifying job descriptions.

B. active managerial control.

A key drop delivery is one that is received __________. A. already contaminated B. after hours C. past its code date D. temperature sensitive

B. after hours

HACCP is a A. set of procedures to be followed following a crisis. B. complex solution to reducing the potential risks. C. simple program to implement active managerial control. D. collection of standard operating procedures for foodservice operations.

B. complex solution to reducing the potential risks.

Victims of foodborne illness may experience lost​ work, medical​ costs, long-term​ disability, and A. negative media attention. B. death. C. damage to personal reputation. D. increased insurance premiums.

B. death.

Food handlers risk spreading norovirus when they __________. A. handle raw seafood B. fail to wash their hands correctly C. bus dirty dishes and fill the dishwasher D. handle toxic chemicals

B. fail to wash their hands correctly

A disease transmitted to people by food is called a A. food sensitivity. B. foodborne illness. C. food allergy. D. food aversion.

B. foodborne illness.

It is appropriate for food handlers to wash their hands in sinks designated for A. utility services. B. handwashing. C. dishwashing. D. food prep.

B. handwashing.

A foodborne illness is considered an outbreak when two or more people A. become ill after eating the same​ food, confirmed by each other. B. have the same symptoms of illness after eating the same​ food, confirmed by a laboratory. C. have the same symptoms of illness after eating at the same​ restaurant, confirmed by the manager. D. become ill after eating at the same​ restaurant., confirmed by the staff.

B. have the same symptoms of illness after eating the same​ food, confirmed by a laboratory.

A manager is practicing active managerial control by A. renewing a contract for landscaping and snow removal from the parking lot. B. incorporating standard operating procedures for sanitizing equipment. C. monitoring the manner in which reservations are recorded. D. overseeing the installation of new windows and doors in an operation.

B. incorporating standard operating procedures for sanitizing equipment.

Infected wounds, cuts, or boils should be covered with an impermeable cover, which is one that __________. A. prevents pus from forming B. liquid cannot pass through C. covers the entire wound D. is tight-fitting

B. liquid cannot pass through

The primary function of hand antiseptics is to __________. A. replace the need for any type of hand washing B. lower the number of pathogens on the skin C. protect the skin from dangerous toxic chemicals D. remove all grease from underneath fingernails

B. lower the number of pathogens on the skin

The reason for legs on a​ floor-mounted dishwashing machine is to A. provide adequate space to store dish racks. B. make it easy to clean around. C. provide adequate space to store chemicals. D. keep the dishwashing machine from sitting directly on a constantly wet floor.

B. make it easy to clean around.

Garbage container should be placed A. anywhere space is available. B. on asphalt or cement surfaces. C. on an absorbent surface to deal with any leakage. D. on rubber or tar surfaces.

B. on asphalt or cement surfaces.

Prevention is essential in the ongoing battle to stop pests from entering foodservice facilities. A method to deter pests is A. having employees apply pest control materials that are toxic only to pests. B. placing bait traps in the dry storeroom. C. removing water sources. D. removing rodent nests.

B. placing bait traps in the dry storeroom.

When cooling​ food, the rules state that if you cannot cool to 70 degrees F ​(21 degrees​ C) in two​ hours, you must A. immediately put it in the freezer. B. reheat the food and then cool it again. C. make sure that you do not exceed a total of six hours to cool food to a safe storage area. D. throw the food away.

B. reheat the food and then cool it again.

The purpose of ventilation in foodservice operations is to A. keep floors cleaner. B. remove heat and smoke. C. reduce cooking time. D. add fresh air.

B. remove heat and smoke.

Based on the​ FDA's public health​ interventions, procedures must be in place to make sure staff are A. understanding the layout of the menu. B. reporting illnesses to management. C. arriving at work at the required time. D. working less than 45 hours per week.

B. reporting illnesses to management.

A control that could be in place to prevent​ bare-hand contact with​ ready-to-eat-foods is A. to mark TCS foods with a special label. B. requiring the use of tongs. C. training the staff in personal hygiene. D. to portion out RTE foods in the​ walk-in refrigerator.

B. requiring the use of tongs.

After chopping up raw chicken on a cutting board, it is essential that the board is washed, rinsed, and __________. A. scrubbed B. sanitized C. stored D. dried

B. sanitized

It is preferable to store ready-to-eat foods __________. A. uncovered in food containers B. separate from other foods C. in empty chemical containers D. on the middle rack of a cooler

B. separate from other foods

When selecting flooring for the​ operation, the flooring should be A. durable and soft. B. smooth and durable. C. smooth and absorbent. D. firm and smooth.

B. smooth and durable.

Key practices called SOPs should be developed to keep food safe. These food safety procedures are known as A. Securing optimum prevention. B. standard operating procedures. C. safety operating productions. D. sanitation operating principles.

B. standard operating procedures.

A restaurant manager asks a line cook what the minimum internal temperature of a hamburger patty should be before it is plated. The cook does not know the answer. The manager has just identified a A. candidate for promotion. B. training need. C. basic competency. D. assignment change.

B. training need.

A food handler's fingernails should be __________. A. long B. trimmed C. ragged D. painted

B. trimmed

Labels on prepared foods for offsite delivery should include A. who prepared the food. B. use-by date and time. C. preparation date and time. D. type and size of delivery vehicle.

B. use-by date and time.

The food handler should be excluded from the operation if he or she has a __________. A. gluten intolerance B. vomiting and diarrhea illness C. seasonal allergy D. hepatitis B

B. vomiting and diarrhea illness

A variance is​ a(n) A. alternative method of preparation at the bottom of a recipe. B. waiver of a regulatory requirement regarding a preparation method. C. regulatory document that explains differences between types of preparation. D. list of label requirements for packaging unpasteurized juice

B. waiver of a regulatory requirement regarding a preparation method.

How a wound is covered depends primarily on __________. A. what caused the wound B. where it is located C. how long ago it was inflicted D. how deep it is

B. where it is located

A thermometer used to measure the temperature of food must be accurate to what​ temperature? A. +/- 4degreesF or​ +/- 3degreesC B. +/- 8degreesF or​ +/- 7degreesC C. +/- 2degreesF or​ +/- 1degreesC D. +/- 6degreesF or​ +/- 5degreesC

C. +/- 2degreesF or​ +/- 1degreesC

Thermometers used to measure the temperature of food need to be accurate to __________. A. +/-2.5°F or +/-1.5°C B. +/-1.5°F or +/-0.5°C C. +/-2°F or +/-1°C D. +/-1°F or +/-0°C

C. +/-2°F or +/-1°C

The Beach Snackbar purchases all of its food commercially processed and packaged. When reheating onion rings and cheese​ sticks, they must be cooked to a minimum internal temperature of A. 145 degrees F ​(63 degrees​ C). B. 155 degrees F ​(68 degrees ​C). C. 135 degrees F ​(57 degrees​ C). D. 165 degrees F ​(74 degrees​ C).

C. 135 degrees F ​(57 degrees​ C).

Which is the correct internal temperature when reheating food for immediate​ service? A. 145 degrees F ​(63 degrees​ C) for 15 seconds B. 135 degrees F ​(57 degrees​ C) for 15 seconds C. 165 degrees F ​(74 degrees​ C) for 15 seconds D. 155 degrees F ​(68 degrees​ C) for 15 seconds

C. 165 degrees F ​(74 degrees​ C) for 15 seconds

Within the temperature danger zone, pathogens tend to grow the fastest between __________. A. 90°F (32°C) and 145°F (63°C) B. 60°F (16°C) and 115°F (46°C) C. 70°F (21°C) and 125°F (52°C) D. 80°F (27°C) and 135°F (57°C)

C. 70°F (21°C) and 125°F (52°C)

Shellstock identification tags must be kept on file from the date the last shellfish was used from its delivery container for __________. A. 60 days B. 30 days C. 90 days D. 120 days

C. 90 days

At what temperature should frozen food be stored? A. 45°F (7°C) B. 41°F (5°C) C. At a temperature that keeps it frozen. D. Out of the temperature danger zone.

C. At a temperature that keeps it frozen.

At a minimum, how long should the hand washing process take? A. At least 10 seconds B. At least 40 seconds C. At least 20 seconds D. At least 30 seconds

C. At least 20 seconds

Physical contaminants are most likely to cause which​ symptom? A. Nausea B. Vomiting C. Bleeding D. Jaundice

C. Bleeding

What is the best way to check to make sure food cooked in a microwave is thoroughly​ cooked? A. Rotate the food halfway through the cooking process. B. Let the food stand covered for at least two minutes. C. Check the temperature in at least two places. D. Taste the food for doneness.

C. Check the temperature in at least two places.

Which food should be delivered at 41°F (5°C) or lower when received at delivery? A. Milk B. Live shellfish C. Cold TCS food items D. Shell eggs

C. Cold TCS food items

Where is an appropriate place to store boxed breakfast​ cereal? A. Dressing rooms B. Restrooms C. Dry-storage areas D. Trash areas

C. Dry-storage areas

Which of the following is an example of an imminent health​ hazard? A. Faulty lighting B. Broken​ point-of-sale system C. Fire D. Kitchen injury

C. Fire

How should frozen food be received? A. Partially thawed B. Partially frozen C. Frozen solid D. Completely thawed

C. Frozen solid

What foodborne-illness diagnosis requires that a food handler be excluded from the operation and that the food handler's medical practitioner and the local regulatory authority decide when the person can go back to work? A. Streptococcus B. AIDS C. Hepatitis A D. Jaundice

C. Hepatitis A

Which item should be rejected when receiving food from a​ supplier? A. Eggs in a​ sealed, clean carton B. Milk carton with a visible expiration date C. Ice cream with large ice crystals on the packaging D. Fish in vacuum packaging that is intact and has not exceeded its​ use-by date

C. Ice cream with large ice crystals on the packaging

What is the purpose of date marking? A. Shows the date the manufacturer shipped the food B. Indicates when the food was received C. Indicates when food should be sold, eaten, or thrown out D. Lists the date when the food item was harvested

C. Indicates when food should be sold, eaten, or thrown out

What should management do if it suspects that a​ foodborne-illness outbreak was caused by a sick staff​ member? A. Report the suspicions to the media. B. Fire the staff member on the spot. C. Interview the staff member about his or her health. D. Change the story so the focus is on spoiled food instead.

C. Interview the staff member about his or her health.

If frozen food is covered in large ice crystals, what does that indicate about the food? A. It is past its expiration date. B. It was infected with pathogens. C. It experienced thawing and refreezing. D. It has an unpleasant odor.

C. It experienced thawing and refreezing.

Which is important for the food handler to know about wearing single-use gloves? A. Do not need to be worn when handling most ready-to-eat foods B. Used instead of hand washing to protect from all pathogens C. Keep food safe by creating a barrier between hands and food D. Need to be worn when washing produce of any kind

C. Keep food safe by creating a barrier between hands and food

What is the correct way to store shell eggs? A. Use all eggs within six to eight weeks of packing dates. B. Wash the shells before putting them in storage. C. Keep the shell eggs at an air temperature of 45°F or lower. D. Put them in dry storage until the time they are used.

C. Keep the shell eggs at an air temperature of 45°F or lower.

Which is a​ victim's potential cost of a foodborne​ illness? A. Negative media exposure B. Loss of reputation C. Loss of work D. Decreased insurance premiums

C. Loss of work

Whose instructions should be followed when installing kitchen​ equipment? A. Plumber's B. Operation's C. Manufacturer's D. Shift​ manager's

C. Manufacturer's

Which is necessary for chemical sanitizers to work​ effectively? A. Combine sanitizer solution with​ de-liming chemicals. B. Mix sanitizer with hard water whenever possible. C. Mix the correct concentration of sanitizer and water. D. Allow sanitizer solution only a brief moment of contact with the object being sanitized.

C. Mix the correct concentration of sanitizer and water.

What should a food handler know about bare-hand contact and ready-to-eat food? A. Hand washing is enough protection for ready-to-eat food from contamination by bare hands. B. All regulators allow bare-hand contact with ready-to-eat food. C. Never handle ready-to-eat food with bare hands when serving high-risk populations. D. Hand antiseptics must be used before handling ready-to-eat food served to high-risk populations.

C. Never handle ready-to-eat food with bare hands when serving high-risk populations.

Which surface would make a good place to keep outdoor garbage​ containers? A. Indoor-outdoor carpeting B. Cardboard boxes C. Poured concrete D. Wood chips

C. Poured concrete

How can hepatitis A and norovirus gastroenteritis be​ prevented? A. Disposing of damaged canned food B. Cooking at normal temperatures C. Practicing personal hygiene D. Controlling flies inside and outside

C. Practicing personal hygiene

Who is at the highest risk for foodborne​ illness? A. Elementary school students B. Adult education students C. Pre-school students. D. High school students

C. Pre-school students.

Which is an example of how cross-contamination can occur? A. Cleaning and sanitizing food-contact surfaces B. Buying prepared food that does not require much prepping or handling C. Preparing raw meat, fish, poultry, and ready-to-eat food on the same work surfaces using the same utensils D. Assigning specific equipment to each different food product, such as color-coded cutting boards

C. Preparing raw meat, fish, poultry, and ready-to-eat food on the same work surfaces using the same utensils

Why does overloading coolers or freezers affect freezer performance and cause a safety issue? A. Challenging to sample product temperature B. Increases the need to defrost C. Prevents good airflow to food items D. Difficult to remove frozen food from storage

C. Prevents good airflow to food items

Why is it dangerous to eat or drink in food-prep areas? A. Workers become sleepy, slow, and unfocused. B. Eating and drinking can easily distract prep workers. C. Saliva full of pathogens can be transferred to food. D. It can give a bad impression to customers.

C. Saliva full of pathogens can be transferred to food.

Which is a reason that thermometers lose​ accuracy? A. Time-temperature control B. Cross-contamination C. Severe temperature change D. Infrequent usage

C. Severe temperature change

What must be clearly stated on the label on food that is packaged on-site for retail sale? A. Food item origins B. Names of all of the cooks C. Source of major food allergens D. Grade of food item

C. Source of major food allergens

Which foods, when stored correctly, can be held almost indefinitely? A. Sugar and cornmeal B. Salt and rice C. Sugar and salt D. Flour and baking powder

C. Sugar and salt

When checking the temperature of poultry, meat, and fish, where should the thermometer stem or probe be inserted? A. The top of the packaging or carton. B. Between two portions of the food. C. The thickest part of the food. D. The thinnest portion of the food.

C. The thickest part of the food.

Which is a requirement for handwashing stations in a​ kitchen? A. They must include a curbed drain area. B. They must be far away from prep areas. C. They must be used for handwashing only. D. They must be outside the restrooms.

C. They must be used for handwashing only.

What is a requirement for handwashing stations in a​ kitchen? A. They should be located near the storage area for easy access. B. They should be placed directly next to the prep area for easy access. C. They should be placed close to prep areas and service areas for easy access. D. They should be placed at the back door of the operation to separate them from prep and service areas.

C. They should be placed close to prep areas and service areas for easy access.

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? A. Poor personal hygiene B. Cross-contamination C. Time-temperature abuse D. Poor cleaning and sanitizing

C. Time-temperature abuse

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate​ reading? A. Past the dimple of the thermometer stem B. Up to the tip of the thermometer stem C. Up to the dimple of the thermometer stem D. Just past the tip of the thermometer stem

C. Up to the dimple of the thermometer stem

What is the procedure for holding cold food at an​ off-site event without temperature​ control? A. You can hold food in the refrigerator at 41 degrees F ​(5 degrees​C), label when it was removed from the​ refrigerator, and must​ sell, serve, or throw out whenever it reaches 60 degrees F ​(16 degrees ​C). B. You can hold in the refrigerator at 45 degrees F ​(7 degrees​C) but must discard in four hours. C. You can hold food in the refrigerator at 41 degrees F ​(5 degrees​C), label it with the time it is removed from the​ refrigerator, and discard when it has been out for six hours or earlier if it reaches 70 degrees F ​(21 degrees​ C). D. You can hold food in the refrigerator at 41 degrees F ​(5 degrees​C), label when it was removed from the​ refrigerator, and throw it away whenever it reaches 75 degrees F ​(24 degrees​ C).

C. You can hold food in the refrigerator at 41 degrees F ​(5 degrees​C), label it with the time it is removed from the​ refrigerator, and discard when it has been out for six hours or earlier if it reaches 70 degrees F ​(21 degrees​ C).

A physical contaminant of a cherry pie could be A. the sugar in the filling. B. the butter in the crust. C. a cherry pit. D. a copper pie pan.

C. a cherry pit.

A​ foodborne-illness outbreak is confirmed by A. an​ operation's manager. B. the National Restaurant Association. C. a regulatory authority. D. the local hospital staff.

C. a regulatory authority.

An approved supplier must meet A. requirements for the latest technology trends. B. GMPs and GAPs. C. applicable​ local, state, and federal laws. D. maximum requirements for producing safe food.

C. applicable​ local, state, and federal laws.

Gloves work best to prevent food contamination when they A. become torn. B. are washed with soap. C. are the correct size. D. are too small.

C. are the correct size.

An employee is required to report his or her illness to the manager __________. A. after being diagnosed with sickness by a physician B. once a fever is over 101˚F C. before coming to work D. as soon as they feel too sick to keep working

C. before coming to work

Evidence of pests in your operation A. can only be found at night. B. is very​ difficult, if not​ impossible, to find. C. can include nests and facility damage. D. is very difficult to identify as actual evidence.

C. can include nests and facility damage.

Food handlers should never handle​ ready-to-eat food with bare hands when serving A. those with infected wounds. B. local regulatory agencies. C. high-risk populations. D. fellow staff members in the kitchen.

C. high-risk populations.

When held in a cooler, meat, poultry, seafood, and dairy items should be stored A. on shelves lined with aluminum foil or paper. B. in the warmest part of the cooler unit, close to the door. C. in the coldest part of the unit, away from the door. D. in open containers without lids.

C. in the coldest part of the unit, away from the door.

When checking the temperature of food, insert the thermometer stem or probe __________. A. into the thinnest part of the food B. into the section of the food that looks the most well-done C. into the thickest part of the food D. into the section of the food with the most fat

C. into the thickest part of the food

Bare-hand contact with ready-to-eat food __________. A. is never allowed under any circumstances B. is acceptable as long as the food handler washes his/her hands C. is unsafe because the food will not be heated before serving D. is safe as long as there are no obvious cuts

C. is unsafe because the food will not be heated before serving

Joseph is concerned that if the operation provides any information about the risk of eating raw or undercooked items then customers will not buy those items. His manager lets him know that A. he will evaluate how many of those items are sold and then decide what to do. B. the operation will not disclose the information unless a customer requests the information. C. notices must be​ provided, including a statement about the risk of eating these foods. D. if a customer does not realize that the menu item is served​ raw, the server should simply replace it with a different item.

C. notices must be​ provided, including a statement about the risk of eating these foods.

The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. reheating leftover food. B. using single-use, disposable gloves. C. purchasing food from unsafe sources. D. serving ready-to-eat food.

C. purchasing food from unsafe sources.

The purpose of ventilation is to A. keep the storerooms cool. B. prevent condensation from building up on the dining room windows. C. remove​ heat, smoke, and steam from cooking lines. D. bring fresh air into the kitchen.

C. remove​ heat, smoke, and steam from cooking lines.

Coving is a A. sealed curved edge on a the backsplash at the back of a sink. B. sealed corner edge between the ceiling and walls. C. sealed curved edge between a floor and the wall. D. sealed corner edge between the wall and the floor.

C. sealed curved edge between a floor and the wall.

Pathogens can be transferred by the act of eating, drinking, chewing gum or tobacco, and __________. A. moving B. breathing C. smoking D. blinking

C. smoking

Pathogens can be transferred by the act of​ eating, drinking, chewing gum or​ tobacco, and A. breathing. B. talking. C. smoking. D. moving.

C. smoking.

NSF standards require that foodservice equipment to be A. corrosion resistant and easy to install. B. absorbent and easy to repair. C. smooth and resistant to damage. D. easy to install and use.

C. smooth and resistant to damage.

The correct thermometer probe for checking the temperature of a griddle is​ a(n) A. immersion probe. B. penetration probe. C. surface probe. D. air probe.

C. surface probe.

Once a hand antiseptic has been applied, food handlers must wait to handle any food or equipment until __________. A. they clean under their fingernails B. the antiseptic is removed with a towel C. the antiseptic has completely dried D. they have time to rewash their hands

C. the antiseptic has completely dried

A meat inspection stamp contains a number that refers to __________. A. the date that the inspection was actually performed B. the number of the person who performed the inspection C. the number identifying the processing plant D. the grade level the food item has been given by the inspector

C. the number identifying the processing plant

Food handlers can have​ bare-hand contact with​ ready-to-eat food when A. the food will be served to​ high-risk populations and it has been commercially processed. B. the regulatory authority allows it and the food has been commercially processed. C. the regulatory authority allows it and policies and training are in place. D. the food will be served to​ high-risk populations and policies and training are in place.

C. the regulatory authority allows it and policies and training are in place.

A​ customer's plate is returned with an untouched whole pickle. The correct procedure would be to A. remove it from the plate with clean and sanitary tongs to place it back in the garnish pan. B. use​ single-use gloves to return it into the pickle jar. C. throw it away. D. handle it carefully so that it can used as an ingredient in another recipe if cooked to 165 degrees F ​(74 degrees​ C).

C. throw it away.

Food that has remained in the temperature danger zone for four or more hours must be: A. flash frozen. B. served to staff only. C. thrown away. D. reheated slowly.

C. thrown away.

A time-temperature indicator (TTI) records the temperature using color changes. When checked, the color indicates A. the lowest temperature of the food during shipping and delivery. B. the ideal temperature of food to compare with the actual temperature at delivery. C. time-temperature abuse of food during shipment. D. the temperature of the rinse water in a high-temperature dish washing machine.

C. time-temperature abuse of food during shipment.

In order to reduce the risk of food handlers touching their hair while working with food, they should __________. A. put hair in a ponytail B. shave all facial hair C. wear a clean hat D. wear large barrettes

C. wear a clean hat

Abrasive cleaners

Cleaners containing a scouring agent for scrubbing off hard-to-remove dirt.

Detergents

Cleaners designed to penetrate and soften dirt to help remove it from a surface.

Delimers

Cleaning agents used on mineral deposits and other soils that other cleaners cannot remove, such as scale, rust, and tarnish.

Include date marking on ready-to-eat TCS foods, if stored longer than A. three days. B. seven days. C. 12 hours. D. 24 hours

D. 24 hours

If grilled chicken is removed from the grill at 1​ p.m., which discard time should be written on its container if it is held without temperature​ control? A. 7 p.m. B. 6 p.m. C. 4 p.m. D. 5 p.m.

D. 5 p.m.

Pathogens grow especially fast between what ranges of​ temperatures? A. 45degreesF and 65degreesF ​(7degreesC and 18degrees​C) B. 130degreesF and 165degreesF ​(54degreesC and 74degrees​C) C. 0degreesF and 41degreesF ​(minus17degreesC and 5degrees​C) D. 70degreesF and 125degreesF ​(21degreesC and 52degrees​C)

D. 70degreesF and 125degreesF ​(21degreesC and 52degrees​C)

Which type of probe would be used to check the temperature inside coolers and ovens? A. Penetration B. Immersion C. Surface D. Air

D. Air

When must food handlers wash their hands? A. Before taking out the garbage B. Before using the restroom C. Before locking up the facility D. Before touching ready-to-eat food

D. Before touching ready-to-eat food

What color should fresh beef have in order to be accepted into receiving? A. Dark gray B. Bright green C. Dark brown D. Bright red

D. Bright red

When using the boiling-point method for calibration, what is the first step of the process? A. Put the thermometer stem or probe into the water. B. Adjust the head of the thermometer until it reads 212°F (100°C). C. Hold the stem or probe in water for at least 30 seconds. D. Bring clean tap water to a boil in a deep pan.

D. Bring clean tap water to a boil in a deep pan.

Which is an important guideline for buying gloves for handling​ food? A. Buy only one type of glove. B. Buy only latex gloves. C. Buy only​ medium-size gloves. D. Buy only​ single-use gloves.

D. Buy only​ single-use gloves.

What should a food handler do if a thermometer is bumped? A. Replace it with a different thermometer. B. Wash the thermometer. C. Throw away the thermometer. D. Calibrate the thermometer.

D. Calibrate the thermometer.

Which food has the ideal pH for bacterial​ growth? A. Mayonnaise B. Lemons C. Tomatoes D. Cantaloupe

D. Cantaloupe

Which governmental organization researches the causes of​ foodborne-illness outbreaks? A. U.S. Department of Agriculture​ (USDA) B. Federal Sanitation Service​ (FSS) C. Food and Drug Administration​ (FDA) D. Centers for Disease Control and Prevention​ (CDC)

D. Centers for Disease Control and Prevention​ (CDC)

Which of the following is an example of​ cross-contamination? A. Staff members are working while sick. B. Food is stored with a tight fitting lid. C. Wiping clothes are not stored in a sanitizer bucket between uses. D. Contaminated food is added to food that will not need any further cooking.

D. Contaminated food is added to food that will not need any further cooking.

What can prevent backflow from​ happening? A. Running hose in mop bucket B. Cross-connection C. Running faucet below flood rim D. Double-check valve

D. Double-check valve

What role does the kitchen staff have in preventing allergic​ reactions? A. Not purchasing allergens from suppliers B. Not using allergens as ingredients C. Ensuring that all food be delivered together D. Ensuring that there is no​ cross-contact of allergens

D. Ensuring that there is no​ cross-contact of allergens

For what kind of items is FIFO most frequently used? A. Linen B. Paper supplies C. Flatware D. Food items

D. Food items

Which of the following products should be discarded? A. Milk received at 45°F (7°C) or lower. B. A case of chicken with a TTI device C. A salad dressing label with quality of food missing D. Food missing a date mark

D. Food missing a date mark

After which action must a food handler wash his or her hands before handling​ food? A. Setting a table B. Putting on​ single-use gloves C. Filling water glasses D. Handling money

D. Handling money

Which type of probe is best to measure the temperature of​ liquid? A. Penetration B. Air C. Surface D. Immersion

D. Immersion

Where should dirty aprons be kept once food handlers are done using them? A. On hooks inside the kitchen prep area. B. In any spot where there is empty shelving within the dry storage area. C. On hooks inside the employee restroom. D. In a nonabsorbent container or washable laundry bag at work.

D. In a nonabsorbent container or washable laundry bag at work.

Which type of thermometer is read by holding it as close as possible to the product without actually touching it? A. Thermistor B. Bimetallic stemmed C. Glass D. Infrared

D. Infrared

Why is most jewelry not allowed in the food-prep area? A. It can be offensive to other workers. B. It gives the wrong impression to customers. C. It can get caught on clothing or kitchen equipment. D. It can become a source of physical contamination.

D. It can become a source of physical contamination.

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

D. It must be​ washed, rinsed, and sanitized.

Which of the following items would be included in the list of​ ready-to-eat foods? A. Peeled potatoes B. Fresh refrigerated pasta C. Ready-to-bake cookies D. Italian dressing

D. Italian dressing

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? A. February 1 B. March 1 C. April 1 D. January 1

D. January 1

Which illness requires approval from the regulatory authority before a food handler is allowed to return to​ work? A. Hepatitis B B. Vomiting and diarrhea C. Sore throat with a fever D. Jaundice from an infectious condition

D. Jaundice from an infectious condition

Which organization creates national standards for foodservice​ equipment? A. FDA B. USDA C. ADA D. NSF

D. NSF

Which may be a sign of a rodent​ infestation? A. A strong odor B. Food particles accumulating in coving C. Leaking trash cans D. Nests and damage to products

D. Nests and damage to products

Which is a sign of poor quality food when receiving a food item upon delivery? A. Shape B. Weight C. Size D. Odor

D. Odor

Which food should be stored on the lowest shelf in the cooler? A. Ground beef B. Eggs C. Pork roast D. Poultry

D. Poultry

How can hepatitis A and norovirus gastroenteritis be​ prevented? A. Cooking at normal temperatures B. Disposing of damaged canned food C. Controlling flies inside and outside D. Practicing personal hygiene

D. Practicing personal hygiene

What is the most important prevention method taken by an operation to avoid seafood​ toxins? A. Taste seafood before serving to customers. B. Monitor seafood deliveries for toxic smells. C. Wash seafood before preparation for cooking. D. Purchase seafood from​ approved, reputable suppliers.

D. Purchase seafood from​ approved, reputable suppliers.

Which of these is an example of a corrective action taken when time and temperature standards are not met? A. Have the staff member record the details of the time and temperature errors in the kitchen logs. B. Purchase new calibrated thermometers for the kitchen and implement new rules for use. C. Adjust the time and temperature standards to better fit the requirements of the kitchen. D. Reheat the food to the correct temperature if within the safe guidelines of reheating

D. Reheat the food to the correct temperature if within the safe guidelines of reheating

What should a manager do when a food handler is diagnosed with jaundice? A. Allow the staff member to work only in the front-of-house B. Allow the food handler to work if they've had the illness for less than 7 days C. Restrict him or her from the food-prep area D. Report it to the regulatory authority

D. Report it to the regulatory authority

When food contamination is confirmed or suspected, who typically issues a recall? A. The staff person trained to complete food inspections B. The state restaurant association C. The operation owner D. The food item's manufacturer

D. The food item's manufacturer

What is the last step in​ handwashing? A. Wipe down the sink. B. Use a sanitizer towel to dry hands. C. Apply hand antiseptic. D. Use a​ single-use paper towel to dry hands and arms.

D. Use a​ single-use paper towel to dry hands and arms.

What is an effective method to maintain cooler and freezer temperatures? A. Keep air-temperature measuring device in the coldest part of unit. B. Defrost the unit on a daily basis. C. Line the shelves with sheet pans. D. Use cold curtains at the entrance of units and keep doors closed.

D. Use cold curtains at the entrance of units and keep doors closed.

What characteristic would be undesirable for food storage? A. Dust-free B. Dry C. Clean D. Wet

D. Wet

What can be safely stored in a cooler below ground​ meat? A. Fresh fish filets B. Smoked ham C. Potato salad D. Whole chickens

D. Whole chickens

Nursing homes cannot serve raw or undercooked​ eggs, meat, or seafood because people living there A. do not like the taste of raw and undercooked food. B. would not pay attention to the health warnings about raw and undercooked food. C. cannot afford these types of food. D. are at high risk for getting foodborne illnesses.

D. are at high risk for getting foodborne illnesses.

For drying your hands after correctly washing them at the handwashing​ sink, the area is required to have a A. high-velocity, room-temperature-air hand dryer and a garbage container. B. ​high-velocity, warm-air hand dryer and a garbage container. C. low-velocity, room-air-temperature hand dryer and a garbage container. D. high-velocity, room-air-temperature hand dryer but not a garbage receptacle.

D. high-velocity, room-air-temperature hand dryer but not a garbage receptacle.

To help prevent​ cross-connection in an​ operation, the manager should A. install the minimum lighting intensity in the operation. B. purchase blast chillers and tumble chillers. C. provide​ leak-proof, waterproof, and​ pest-proof containers. D. hire licensed plumbers to do plumbing repairs

D. hire licensed plumbers to do plumbing repairs.

When checking the temperature of packaged food, the thermometer stem or probe should __________. A. first be put into an ice water slush B. not be immersed into the food C. be inserted into boiling tap water first D. not touch the package

D. not touch the package

A customer gets a cut in the gum when eating a fish dinner in your restaurant. This injury is most likely a result of A. environmental contamination from outdoor patio. B. chemical contamination from incorrectly washed flatware. C. accidental bacterial contamination during preparation. D. physical contaminant from the fish.

D. physical contaminant from the fish.

The local authority usually requires that the​ _________________ have the best lighting in the facility. A. storerooms B. bathrooms C. walk-in refrigerators D. prep areas

D. prep areas

When purchasing single-use gloves, an operation should order gloves of different colors to A. be used only if you have a cut or burn on your hand. B. identify what size gloves they are. C. show they are a different material than latex. D. prevent cross-contamination.

D. prevent cross-contamination.

Hard​ water, food​ particles, and incorrect water temperature can reduce the effectiveness of A. rinse additives. B. delimers. C. detergent. D. sanitizers.

D. sanitizers.

Overloading a refrigerator or freezer is not recommended because A. there will not be adequate space to cool large batches of hot food after it is prepared. B. only the back of the unit will stay cold. C. if the door is opened numerous times it will let warm air in. D. storing too many food items prevents good airflow and can result in food being held at an unsafe temperature.

D. storing too many food items prevents good airflow and can result in food being held at an unsafe temperature.

The benefit of buying equipment that has NSF certification is that the equipment meets standards that require A. efficient energy usage. B. ease of installation. C. ease of use. D. surfaces that are​ nonabsorbent, smooth, and corrosion resistant.

D. surfaces that are​ nonabsorbent, smooth, and corrosion resistant.

When checking temperatures with a bimetallic stemmed thermometer, insert the stem into: A. the food until it is completely submerged. B. the part of the food with the least amount of fat. C. the thinnest part of the food. D. the food up to the dimple.

D. the food up to the dimple.

When using a wiping cloth to remove food debris from a food preparation table A. use a dry cloth until it contains food debris. B. use a dry cloth to dry the surfaces after using a wet cloth. C. use a wet cloth stored in clean water that is changed regularly. D. use a wet cloth stored in sanitizer solution that is changed regularly.

D. use a wet cloth stored in sanitizer solution that is changed regularly.

To wash hands correctly, the first step is to wet hands and arms using water that is A. cold. B. cool. C. hot. D. warm.

D. warm.

To prevent the deliberate contamination of​ food, a manager should know who is in the​ facility, monitor the security of​ products, keep information related to food security on​ file, and know A. where to find MSDS in the operation. B. how to fill out an incident report. C. when to register with the EPA. D. who to contact about suspicious activity.

D. who to contact about suspicious activity.

Degreasers

Detergents that contain a grease-dissolving agent.

Active Managerial Control

Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC).

Critical Control Points (CCPs)

In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.

food defense program

Program developed and implemented by an operation to prevent deliberate contamination of its food.

Nonfood contact surfaces

Surfaces in an operation that do not normally come in contact with food, such as floors, walls, ceilings, and equipment exteriors.

Water hardness

The amount of minerals in the water

Concentration

The amount of sanitizer for a given amount of water measured in parts per million (ppm).

Cross-contact

The transfer of an allergen from a food or food contact surface containing an allergen to a food that does not contain the allergen.

HACCP Plan

Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served. See HACCP.

What is the most serious allergic reaction to food? a. Anaphylaxis b. Paralysis c. Muscle pain d. Headache

a. Anaphylaxis

Which food items require time and temperature control for safety? a. Baked potatoes b. Potato chips c. Chocolate chip cookies d. Whole apples

a. Baked potatoes

Which is a naturally occurring physical contaminant? a. Fruit pits b. Polishes c. False fingernails d. Metal shavings

a. Fruit pits

What kind of raw food has the highest risk of being contaminated by shiga toxin-producing E. Coli O145:H7? a. Ground beef b. Seafood c. Eggs d. Poultry

a. Ground beef

Which virus can be prevented by excluding staff with jaundice from the operation? a. Hepatitis A b. Shigella spp. c. Salmonella Typhi d. Norovirus

a. Hepatitis A

A major virus that is highly contagious and can cause severe illness is a. Hepatitis A. b. Bacillus cereus. c. Salmonella Typhi. d. Vibrio vulnificus.

a. Hepatitis A.

What is the best way to prevent the deliberate contamination of food? a. Identify where food is most at risk and take steps to protect it. b. Allow customers access to prep and storage areas and keep them unlocked. c. Scan all news broadcasts for potential terrorist activity. d. Contact the FDA for assistance with monitoring food.

a. Identify where food is most at risk and take steps to protect it.

Which is a food-safety responsibility of a manager? a. Monitoring the staff to ensure correct hand washing b. Preparing food in a private home or in an occupied room c. Informing guests of the staff with ServSafe certificates d. Ensuring that customers are washing their hands

a. Monitoring the staff to ensure correct hand washing

To keep food safe, what area in an operation is typically restricted to foodhandlers only? a. Prep area b. Bar or lounge c. Dining area d. Manager's office

a. Prep area

In the FDA's A.L.E.R.T tool, what does the R refer to? a. Report information in receiving logs, files, and other documentation. b. Review the list of symptoms from biological, chemical, or physical contamination. c. Read all bulletins and postings regarding contamination. d. Remember to communicate with customers.

a. Report information in receiving logs, files, and other documentation.

Which bacteria can contaminate meat during slaughtering? a. Shiga toxin-producing E. coli b. Salmonella Typhi c. Hepatitis A d. Norovirus

a. Shiga toxin-producing E. coli

What is one of the most common symptoms associated with the toxins from seafood? a. Tingling in various parts of the body b. Deep and watery cough and cold c. Sudden and dramatic weight loss d. High fever that lasts for several days

a. Tingling in various parts of the body

What is a typical symptom of chemical contamination? a. Vomiting and diarrhea b. Joint and muscle pain c. Dental damage d. Choking

a. Vomiting and diarrhea

What food item is considered to be at low risk for pathogen growth? a. bread b. eggs c. sprouts d. tofu

a. bread

To show guests that the staff know and follow food safety rules, managers can a. enforce a company policy regarding uniform cleanliness. b. post updated food safety ideas in the employee break room. c. test the guests on simple food safety questions. d. show the guests a copy of the employee training records.

a. enforce a company policy regarding uniform cleanliness.

Preventing allergic responses requires educating the service staff as well as the a. kitchen staff. b. medical personnel. c. approved suppliers. d. customers.

a. kitchen staff.

In the acronym, FAT TOM, the M stands for a. moisture. b. mold. c. microorganism. d. measurement.

a. moisture.

Chemical contaminants that cause foodborne illness to occur include: a. polishes and cleaners. b. pathogens and toxins. c. metal shavings and glass. d. dirt on mushrooms.

a. polishes and cleaners.

Teaching employees correct food safety rules is sometimes complicated by: a. staff with varying levels of education. b. unapproved suppliers and purveyors. c. more sophisticated pathogens. d. constantly changing national standards.

a. staff with varying levels of education.

TCS food is food: a. that is most likely to become unsafe. b. that includes spices, baked goods, deli meats and dry goods. c. primarily made up of highly processed foods. d. unaffected by time and temperature controls.

a. that is most likely to become unsafe.

High-risk populations for foodborne illness include preschool-age children, elderly people, and people: a. with compromised immune systems. b. who work in agriculture with animals. c. who work in the restaurant industry. d. with broken, cracked, or brittle bones.

a. with compromised immune systems.

After which activity must food handlers wash their​ hands? a. Applying hand antiseptic b. Clearing tables c. Putting on gloves d. Serving customers

b. Clearing tables

What is considered a challenge to an operation's food safety? a. Trained employees and supervisors following safety rules. b. Employees juggling time pressure with safety issues. c. Approved suppliers and purveyors delivering food. d. Non-hygienic customers eating on-site.

b. Employees juggling time pressure with safety issues.

What role does the kitchen staff have in preventing allergic reactions? a. Not purchasing allergens from suppliers b. Ensuring that there is no cross-contact of allergens c. Ensuring cross-contact occurs d. Ensuring that all food be delivered together

b. Ensuring that there is no cross-contact of allergens

Why is TCS food likely to become unsafe? a. It does not come from approved suppliers. b. Pathogens grow well in it. c. Pests are more attracted to it. d. It contains physical contaminants.

b. Pathogens grow well in it.

Which is a type of chemical contaminant? a. Bones b. Pesticides c. Jewelry d. Pathogen

b. Pesticides

What is one of the most important ways to prevent the spread of shigellosis? a. Restrict staff that has been diagnosed with allergies from working. b. Prevent flies from getting inside the operation. c. Do not use unpasteurized dairy products of any kind. d. Avoid eating shellfish that contain any dangerous toxins.

b. Prevent flies from getting inside the operation.

What is an example of a physical contaminant? a. Fungi b. Staples c. Sanitizer d. Polishes

b. Staples

Why are preschool-age children at high risk for foodborne illness? a. Their diets are comprised of more types of TCS food. b. They have not yet built up strong immune systems. c. Their diets are comprised of more processed food. d. They are more likely to have allergic reactions.

b. They have not yet built up strong immune systems.

According to experts, how much do foodborne illnesses usually cost an operation? a. Billions of dollars b. Thousands of dollars c. Trillions of dollars d. Hundreds of dollars

b. Thousands of dollars

Why did the FDA create the A.L.E.R.T. tool for restaurant and foodservice operations? a.To train employees in proper personal hygiene b. To help operations develop food defense programs c. To outline common symptoms caused by contamination d. To identify populations at high risk for foodborne illness

b. To help operations develop food defense programs

Which is a Big Eight food allergen? a. Potato chips b. Tree nuts c. Popcorn d. Corn chips

b. Tree nuts

What is the least number of people who must display the same symptoms after eating the same food for an illness to be classified as an outbreak? a. Four b. Two c. Three d. One

b. Two

Which condition stems from bacteria only carried in humans? a. Salmonella Typhi b. Typhoid fever c. Clostridium perfringens gastroenteritis d. Vibrio gastroenteritis

b. Typhoid fever

What is a common allergic response to food? a. Anemia b. Wheezing c. Seizure d. High fever

b. Wheezing

The A in the A.L.E.R.T tool created by the Food and Drug Administration (FDA) stands for a. authorize the use of unlocked delivery vehicles. b. assure products received are from safe sources. c. abolish background checks on staff. d. allow access to prep and storage areas.

b. assure products received are from safe sources.

A foodborne illness is a disease transmitted to people by: a. temperatures b. food c. recipes d. people

b. food

Bacteria grow rapidly in what temperature range? a. 71°F (22°C) and 165°F (74°C) b. 61°F (16°C) and 155°F (68°C) c. 41°F (5°C) and 135°F (57°C) d. 51°F (11°C) and 145°F (63°C)

c. 41°F (5°C) and 135°F (57°C)

Pathogens grow the most rapidly in temperatures between a. 32°F and 70°F (0°C and 21°C). b. 41°F and 135°F (5°C and 57°C). c. 70°F and 125°F (21°C and 52°C). d. 70°F and 155°F (21°C and 68°C).

c. 70°F and 125°F (21°C and 52°C).

Which employee characteristic is a challenge to food safety? a. Gender b. Age c. Culture d. Job position

c. Culture

Which is an example of cross-contact? a. Changing gloves between tasks b. Placing brownies with nuts and brownies without nuts on different serving dishes c. Deep-frying French fries and shrimp in the same oil d. Storing milk and lemonade in separate locations

c. Deep-frying French fries and shrimp in the same oil

Which is a way to prevent guests from having an allergic reaction when dining out? a. Identify all ingredients in dishes except for secret ingredients. b. Fry all of the food in the same fryer using the same oil. c. Deliver food containing allergens separately from other food. d. Expand the complex dishes that are included on the menu.

c. Deliver food containing allergens separately from other food.

What type of law requires food labels to identify allergens in manufactured products? a. State b. Regional c. Federal d. Local

c. Federal

Which food is most likely to cause an allergic reaction? a. Pork chop b. Applesauce c. Peanut butter d. Green beans

c. Peanut butter

What is an important prevention measure against mushroom toxins? a. Cook mushrooms to minimum internal temperature. b. Freeze mushrooms for at least a day. c. Purchase mushrooms from approved, reputable suppliers. d. Practice personal hygiene.

c. Purchase mushrooms from approved, reputable suppliers.

Which bacteria can be prevented by controlling flies inside and outside of the operation? a. Norovirus b. Hepatitis A c. Shigella spp. d. Shiga toxin-producing E. coli

c. Shigella spp.

What is the manager of an operation responsible for monitoring? a. Creation of national standards for safety procedures b. Inspection of manufacturers' facilities c. Staff handwashing practices d. Actions of the regulatory agency

c. Staff handwashing practices

What is a characteristic of TCS food items? a. They have high acidic levels. b. They lack oxygen. c. They need time and temperature control to limit the growth of bacteria. d. They have a low moisture level.

c. They need time and temperature control to limit the growth of bacteria.

Which elements play the largest role in keeping TCS food safe? a. Time and thawing b. Toxins and training c. Time and temperature d. Temperature and texture

c. Time and temperature

Which of the following is not associated with fungi? a. Yeast b. Mold c. Tomatoes d. Aflatoxins

c. Tomatoes

Plant toxins are another form of a. chemical contamination. b. physical contamination. c. biological contamination. d. environmental contamination.

c. biological contamination.

"The Big Six" are six pathogens that have been identified by the FDA as being the most a. harmless. b. treatable. c. contagious. d. uncommon.

c. contagious.

Bacteria grow best in food that a. usually maintains low levels of moisture. b. is kept in temperatures below freezing. c. contains little or no acid. d. contains no carbohydrates or proteins.

c. contains little or no acid.

A manager can market the operation's commitment to food safety to its guests by: a. providing staff with shirts displaying the operation's logo. b. making sure that all food safety questions are directed to a manager. c. ensuring that staff can answer food safety questions when asked. d. posting safety concerns only in the kitchen.

c. ensuring that staff can answer food safety questions when asked.

The temperature danger zone refers to temperatures in which bacteria a. are in the death phase. b. become dormant. c. grow rapidly. d. develop acidity.

c. grow rapidly.

Victims of foodborne illnesses may experience: a. loss of business. b. negative media exposure. c. long-term disability. d. loss of reputation.

c. long-term disability.

Populations at high risk for foodborne illness include: a. hospital nurses. b. teachers of preschool-age children. c. preschool-age children. d. foodservice workers.

c. preschool-age children.

TCS food is food that: a. has been processed in a manufacturing plant. b. is only packaged using reduced-oxygen packaging. c. requires time and temperature control for safety. d. must be frozen for safety.

c. requires time and temperature control for safety.

A food defense​ program's primary focus must be on a. the points where foodborne hazards can be​ reduced, eliminated, or destroyed. b. how customer emergencies are handled. c. the points where food in the operation is vulnerable to attack. d. how foodservice equipment is stored and used.

c. the points where food in the operation is vulnerable to attack.

When a customer asks if there are allergens in the secret ingredients of a dish, how should service staff respond? a. "I am not sure, but I do know that it is delicious and you should try it." b. "I have no idea because even staff are not told." c. "I am sorry but I am not allowed to reveal that information." d. "I will confirm whether or not the allergen is included in the recipe."

d. "I will confirm whether or not the allergen is included in the recipe."

What type of contaminant is the greatest threat to food safety? a. Chemical b. Physical c. Environmental d. Biological

d. Biological

Which type of contaminant is responsible for the majority of foodborne illnesses? a. Chemical b. Environmental c. Physical d. Biological

d. Biological

What is an example of time-temperature abuse? a. Food handlers touch contaminated food and then touch ready-to-eat food. b. Food is coughed or sneezed upon by kitchen employees. c. Food-contact surfaces are wiped clean instead of washed, rinsed, and sanitized. d. Food is not reheated to a high enough temperature to kill the pathogens.

d. Food is not reheated to a high enough temperature to kill the pathogens.

To prevent food from becoming unsafe, you must prolong which phase of bacterial growth? a. Log b. Stationary c. Death d. Lag

d. Lag

What is a potential cost that a foodborne illness brings to an operation? a. Pest control issues b. Increased tax rates c. Increased building rent d. Lawsuits and legal fees

d. Lawsuits and legal fees

Which type of food carries the highest risk of causing a foodborne illness? a. Candy b. Spinach fettuccini pasta c. Treated garlic and oil d. Milk and dairy products

d. Milk and dairy products

A customer who broke a tooth on something in his/her food most likely came into contact with what kind of contaminant? a. Sanitizer b. Cleaner c. Chemical d. Physical

d. Physical

What is the best way of preventing guests from being exposed to seafood toxins? a. Warning high-risk populations against consuming any kind of seafood b. Serving only seafood kept alive, in tanks, until cooking c. Washing hands and sanitizing equipment correctly d. Purchasing only from approved and reputable suppliers

d. Purchasing only from approved and reputable suppliers

What is a method to prevent chemical contamination? a. Mix chemicals to ensure that the strongest concoction is used. b. Do all work with chemicals when the operation is closed. c. Use kitchenware made of pewter, copper, zinc, or painted pottery. d. Store chemicals away from food prep, storage, and service areas.

d. Store chemicals away from food prep, storage, and service areas.

Salmonella Typhi lives only in a. water b. cattle c. dirt d. humans

d. humans

The best way to protect food from deliberate contamination is to a. allow all employees access to the kitchen to monitor food preparation. b. test food that is left out, such as on buffets, for contamination hourly. c. inspect suppliers' warehouses on a regular basis. d. make it as difficult as possible for someone to tamper with it.

d. make it as difficult as possible for someone to tamper with it.

Where are aflatoxins commonly found? a. seafood b. yeast c. mushrooms d. mold

d. mold

The staff can avoid cross-contact by a. writing new recipes with ingredients already in inventory. b. not frying shrimp and chicken in the fryer at the same time. c. using one pair of tongs only for baked goods. d. not cooking different types of food in one pan.

d. not cooking different types of food in one pan.

An employee coming to work sick is an example of: a. poor sanitizing and cleaning. b. time-temperature abuse. c. cross-contamination. d. poor personal hygiene.

d. poor personal hygiene.

The five most common food-handling mistakes include purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and: a. operating without a HACCP plan. b. serving food that has passed its use-by date. c. using food purchased from an approved supplier. d. practicing poor personal hygiene.

d. practicing poor personal hygiene.

Typically, the onset time of a foodborne illness can range from as quickly as 30 minutes to as long as a. six hours. b. six months. c. six days. d. six weeks.

d. six weeks.

The acronym FAT TOM was designed to help workers remember a. to wash their hands when arriving at work. b. that all pathogens require oxygen to survive. c. the temperature danger zone. d. the conditions required for bacteria to grow.

d. the conditions required for bacteria to grow.

High-risk populations for getting foodborne illness include preschool-age children, people with compromised immune systems, and people: a. who have broken bones. b. who work in agriculture with animals. c. who work in the restaurant industry. d. who are elderly.

d. who are elderly.

Anaphalaxis

severe allergic reaction that can lead to death

Managers should know that allergy symptoms a. are usually so mild that no medical treatment is needed. b. typically include fever, paralysis, and mental coma. c. vary from very mild to potentially life-threatening. d. always occur immediately after consuming the food.

vary from very mild to potentially life-threatening.

Food Allergen

A naturally-occurring protein in food or in an ingredient that some people are sensitive to. When enough of an allergen is eaten, the immune system mistakenly considers it harmful and attacks the food protein. This can result in an allergic reaction.

Imminent Health Hazard

A significant threat or danger to health that requires immediate correction or closure to prevent injury.

For a​ high-temperature dishwashing​ machine, the correct temperature of the final rinse must be at least A. 180 degrees F ​(82 degrees​ C). B. 160 degrees F ​(71 degrees​ C). C. 145 degrees F ​(63 degrees​ C). D. 171 degrees F ​(77 degrees​ C).

A. 180 degrees F ​(82 degrees​ C).

TCS food has been​ time-temperature abused anytime it remains between A. 41 degrees F ​(5 degrees​ C) and 135 degrees F ​(57 degrees​ C). B. 32 degrees F ​(0 degrees​ C) and 40 degrees F ​(4 degrees​ C). C. 136 degrees F ​(58 degrees​ C) and 200 degrees F ​(93 degrees​ C). D. 0 degrees F ​(-18 degrees​ C) and 31 degrees F ​(-1 degrees​ C).

A. 41 degrees F ​(5 degrees​ C) and 135 degrees F ​(57 degrees​ C).

Which is an example of active managerial​ control? A. A manager monitors how a food is prepared for a customer with allergens. B. A manager collaborates with an interior designer to remodel the operation. C. A manager observes how a host greets customers when they first arrive. D. A manager revises the menu to include new entrées and side dishes.

A. A manager monitors how a food is prepared for a customer with allergens.

When is the appropriate time to apply hand​ antiseptics? A. After handwashing B. After taking out the garbage C. After putting on an apron D. After busing tables

A. After handwashing

When cleaning and sanitizing food​ surfaces, which is the final​ step? A. Allow the surface to air dry. B. Use a side towel to dry the surface. C. Sanitize the surface. D. Rinse the surface.

A. Allow the surface to air dry.

After inserting a thermometer into the food, when should the temperature be checked to get the most accurate reading? A. Approximately 15 seconds after insertion into the food B. Approximately 45 seconds after insertion into the food C. Approximately 30 seconds after insertion into the food D. Approximately 60 seconds after insertion into the food

A. Approximately 15 seconds after insertion into the food

Potato salad that was prepared and stored on April 12 would have a discard date of A. April 18. B. April 17. C. April 19. D. April 16.

A. April 18.

Food Safety Management System

Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.

HAACP

Hazard Analysis Critical Control Point Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels.

Sanitizing

Reducing the number of pathogens on a surface to safe levels.

Cleaning

Removing food and other types of dirt from a surface, such as a counter top or plate.