Food Saftey and Sanitation

In the three sink manual ware washing process, the detergent wash water must be (Blank) or higher:

110 Degrees

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

125F to 70F

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

135F

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

155F for 15 Seconds

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

155F for 15 minutes

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

165F for 1 second

Warewash machines that use hot water to sanitize must a minimum hot water temperature of:

180F

How many people must have the same symptoms to be called a food borne illness outbreak?

2

The entire hand washing process should take at least:

20 seconds

Refrigeration temperature should be:

38F to 41F

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

4 hours

The internal receiving temperature of fresh raw beef must be:

41F

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

50-70F

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

6 hours

Floor mounted equipment and food items must be (Blank) off the floor

6"

How many days can prepared food that has been kept at 41F or below be held before it must be thrown out?

7 Days

Food must be cooled from 135F to (Blank) within 2 hours

70F

The five risk factors identified by the CDC purchasing food from unsafe sources, falling to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, are the foundations of the system known as:

Active managerial control

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

After moving the hamburger patties to the preparation area

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

Air 45F and internal 50F

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

Air gaps

what is the best type of temperature measuring device for use in a refrigerator?

Air probe

The term "cross-contact" in food Saftey refers to:

Allergen prevention

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

Bacillus cereus

How should the temperature of sour cream be taken?

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

Which of the following is a safe food handling practice?

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

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

Close the restaurant and re[port the incident to the local health department

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

Contamination can be prevented

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

Crisis Management Program

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

Cross-contamination

which cleaning product is required to stop cross-contact of allergen foods:

Detergent

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

Explain that the restaurant cannot serve rare hamburgers to young children

which of the following items should be rejected?

Food in torn packaging

which of the following is NOT one of the five most common hazards according to the center of Disease Control (CDC)?

Food recalls

GMP stands for:

Good Manufacturing Practices

what foods should be cooked at 145F

Ground, Minced, and chopped meats and fish

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

HMR

Where should food handlers wash their hands?

Handwashing sink

frozen foods must be (Blank) when delivered.

Hard Frozen

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

Have a wound that is draining

A hand washing sink must:

Have at a minimum 100F warm water

To protect from back flow, ice containers must:

Have good drainage and an air gap

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

He must reheat the stew to 165F, and then begin the cooling process again

What is the purpose of Active managerial Control?

Identify and control possible hazards throughout the flow of food

The first step in planning a food Saftey training program is:

Identify the topics for the training

Where can personal items be stored?

In a designated area away from food

food defense systems are needed to protect from:

Intentional Contamination

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

Into the center, or the thickest part of the casserole

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

Isolate the area until it is properly cleaned and sanitized

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

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

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. what must be done to the cutting board?

It must be washed, rinsed, and sanitized

What must be done with a TCS food that will be held longer than 24 hours?

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

When leaving the food preparation area, food handlers should:

Leave their apron

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

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

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

Milk, wheat, soybeans

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

Monitoring procedures

An organization that certifies commercial food service equipment is:

NDSF

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

Non-typhodial Salmonella

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

On the bottom shelf next to the ground turkey

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

Plain wedding band

foodborne intoxication is caused by eating foods that contain:

Poisons

Which of the following is NOT considered as one of the "highly susceptible Populations" (HSPs):

Pregnant Woman

Which of the following does NOT require a variance and maybe a HACCP plan:

Purchasing produce

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

Quats use a minimum water temperature of 68F for 7 seconds of contact

which food item may not be handled with bare hands?

Raw chicken

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

Reheating the stew

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

Report the illness to the local health department

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

Restrict them from handling food or exclude them from the operation

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

Saftey Data Sheets

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

Separately from ready-to-eat food

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

Sore throat with fever

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

Staphylococcus Aureus

If the Water supply yo an Establishment is shut off and there is no alternate potable water source

The establishment needs to close until the water supply is restored

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

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

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

They can become a physical contaminant

If the concentration of sanitizing solutions is too strong:

They can corrode metal

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

Time-Temperature abuse

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

Time-temperature abuse

Eggs are inspected by which federal agency:

U.S. Department of Agriculture (USDA)

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

Wash their hands

When must a consumer advisory be posted?

When serving raw or undercooked food

A.L.E.R.T is:

an FDA food defense system

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

as part of the cooking process

Disposable food service gloves must:

be changed when changing tasks

The best way to protect from pest infestations is to:

have an integrated pest management (IPM) Program

What is the basic characteristics of a virus?

it requires a living host to grow

All of these are TCS foods except for:

raw unwashed asparagus

which of the following describes diarrhea, vomiting, fever and Jaundice, and are required to be reported to the local health authority?

symtoms

If a critical limit in a HCCP system is not met, what must immediately be done?

take a corrective action

color- coated cutting boards are used:

to prevent cross- contamination

Coving is:

where floors and walls meet