HSP 218 Final Exam

A thermometer used to measure the temperature of food must be accurate to what temperature?

+/- 2 degrees F or +/- 1 degrees C

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

+/- 3 F or +/- 1.5 C

requirements for cooling food:

1. 135-70 F in 2 hours 2. 70-41 F in 4 hours

What are the most common symptoms of a food borne illness?

1. Diarrhea 2. vomiting 3. fever 4. nausea 5. abdominal cramps 6. jaundice

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

1. Hepatitis A 2. Norovirus 3. Salmonella Typhi 4. nontyphoidal Salmonella 5. Shigella spp 6. E. coli

The five common risk factors that can lead to food borne illness:

1. Purchasing food from unsafe sources 2. failing to cook food correctly 3. holding food at incorrect temperatures 4. using contaminated equipment 5. practicing poor personal hygiene

When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least...

4 inches

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

60 minutes

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41 degrees F or lower?

7 days

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

A variance from the regulatory authority

When should hand antiseptics be used?

After washing hands

What is the most reliable method of preventing back flow?

Air gap

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

At least every 4 hours

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

Calibrate the thermometer

Which may be handled with bare hands? A. Cooked pasta for salad B. Chopped tomatoes for soup C. Canned tuna for sandwiches D. Pickled watermelon for garnish

Chopped tomatoes for soup

What is the first step in developing a HAACP plan?

Conduct a hazard analysis

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

Corrective action

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

Cross-contamination

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

Date that the food should be thrown out

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours

What is TCS food?

Food requiring time and temperature control for safety

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

It must be correctly frozen before you receive it

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

July 25th

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

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

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Store the sanitizer bottle away from the prep area

What type of smell may be a sign that cockroaches are present?

Strong, oily

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit

Which is a requirement for key drop deliveries? A. The items are set apart from other inventory B. The items are able to be reconditioned safely C. The items are delivered just before staff arrive D. The items are placed in the correct storage location

The items are placed in the correct storage location

What device can be used to record time-temperature abuse during the delivery of food?

Time-temperature indicator

What is the purpose of a food safety management system?

To identify and control possible hazards throughout the flow of food

USDA

US department of agriculture

When should staff receive food safety training?

When hired, and then periodically after that

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

thermometer used to measure the temperature of a cooler or oven:

air probe thermometer

CDC

center for disease control

FDA

food and drug administration

best type of probe to check the temperature of soups and sauces:

immersion probe

USDA role:

inspects the animal that produced the meat

best thermometer for measuring thin foods:

penetration probe thermometer

PCO

pest control operator

when athletes foot is found on another part of the body:

ring worm

also known as mange and causes intense itching

scabies

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

1. according to minimum internal cooking temperatures 2. ready-to-eat food on the top shelf and poultry on the bottom

guidelines for kitchen staff for safe food service:

1. avoid bare hand contact with foods 2. use serving utensils and keep them separate 3. store utensils with handles facing upwards and outwards 4. use special precautions when refilling take home containers

7 HACCP priciples:

1. conduct a hazard analysis 2. determine CCP's 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that systems work 7. establish general procedures for record keeping

3 things required at hand washing station:

1. hot and cold drinkable water 2. soap 3. way to dry hands

6 active managerial control steps:

1. identify risks 2. monitor 3. corrective action 4. management oversight 5. training 6. re-evaluation

sanitarians role:

1. inspects operations 2. enforces FDA code 3. reviews records 4. issue health reports to public

CDC role:

1. investigate outbreaks of foodborne illnesses 2. conducts vessel sanitation program for inspections of cruise ships

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

1. lettuce 2. fresh salmon 3. fresh pork roast 4. fresh chicken breasts

top 8 allergens:

1. milk 2. eggs 3. fish 4. crustacean shellfish 5. tree nuts 6. peanuts 7. wheat 8. soy

New staff must be trained in the critical areas of:

1. personal hygiene 2. cleaning and sanitizing 3. controlling time and temperature 4. preventing cross-contamination

flow of food:

1. purchasing 2. receiving 3. storing 4. preparation 5. cooking 6. holding 7. cooling 8. reheating 9. serving

proper ways to thaw foods:

1. refrigeration 2. running water 70 F or lower 3. microwave 4. cooking as apart of the thawing process

What is the correct way to clean and sanitize a prep table?

1. remove food from the surface 2. wash 3. rinse 4. sanitize 5. air-dry

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

1. remove the item from inventory 2. put it in a secure location 3. label it to keep it from being used or discarded

the big 6 pathogens:

1. shigella spp 2. salmonella typhi 3. nontyphoidal salmonella 4. e. coli 5. hepatitis a 6. norovirus

steps of ice point method:

1. use crushed ice and tap water until full 2. let water sit for 4-5 minutes to stabilize 3. stir thermometer in ice water for about 30 seconds without touching the sides 4. adjust the thermometer so number is 32 F

What information should a master cleaning schedule contain?

1. what should be cleaned 2. when 3. by whom 4. how

To prevent the deliberate contamination of food, a manager should know:

1. who is in the facility 2. monitor the security of products 3. keep information related to food security on file 4. whom to contact about suspicious activity

The three basic rules of an integrated pest management program are:

1. work with a PCO 2. deny pest access 3. deny pests food, water, and a nesting or hiding place

When washing hands, what is the minimum time you should scrub with soap?

10 seconds

manual dish washing detergent water must be:

110 F

At what minimum temperature should hot TCS food be held?

135 F

minimum internal temperature for fruits and veggies:

135 F for 15 seconds

minimum internal temperature for seafood

145 F for 15 seconds

minimum internal temperature for roasts:

145 F for 4 minutes

What is the minimum internal cooking temperature for ground beef?

155 F for 15 seconds

minimum internal temperature for ham:

155 F for 15 seconds

minimum internal temperature for ground meat:

155 F for 17 seconds

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

165 F for 15 seconds

minimum internal temperature for poultry:

165 F for 15 seconds

minimum internal temperature for reheated food:

165 F for 15 seconds

chlorine sanitizer water in a triple vat sink:

171 F

high-temperature dish machines final rinse must be:

180 F

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

4 hours

At what maximum internal temperature should cold TCS food be held?

41 F

What is the correct temperature for receiving cold TCS foods?

41 F or lower

temperature danger zone

41-135 F

At what air temperature can you store shell eggs?

45 F or lower

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

70 F

At what temperatures do most food borne pathogens grow most quickly?

70-125 F

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

8

Who is most at risk of contaminating food? A. A food handler whose spouse works with high-risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat

A food handler whose young daughter has diarrhea

Wheezing and shortness of breath are symptoms of what?

An allergic reaction

What is the first task in training a large group of servers to prevent contamination of food?

Assess the training needs of the servers on this topic

How far above the floor should food be stored?

At least 6 inches

Where in a cooler should dairy products be stored?

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

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Clean and sanitize the sinks and drainboards

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

Clean plate

After which activity must food handlers wash their hands? A. Putting on gloves B. Serving Guests C. Clearing tables D. Applying hand antiseptic

Clearing tables

A backup of raw sewage and significant lack of refrigeration can result in...

Closure of the operation by the regulatory authority

What is the most important way to prevent a food borne illness caused by bacteria?

Control time and temperature

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

Cook it

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Created cross-contamination

All new staff should receive training on...

General food safety

Which feature is most important for a chemical storage area?

Good lighting

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Guided discussion

If pesticides are stored in the operation, where should they be kept?

In a secure location, away from food and equipment

Which thermometer is limited to measuring surface temperatures?

Infrared thermometer

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

Insert a thermometer probe into the thickest part of the fish

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

It must be washed, rinsed, and sanitized

Pete the user poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Label the working container with its contents

The manager's responsibility for staff food safety training is to...

Make sure that staff have the knowledge and skills to keep food safe

Who is responsible for keeping food safe in an operation?

Manager/operator

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Maximum registering thermometer

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

Monitoring

To deny pests food and shelter in outside dining areas and around your operation, it is important to...

Mow the grass

Which food contains a common allergen? A. Squash sauteed in corn oil B. Brown rice mixed with herbs C. Mixed green salad with apples and raisins D. Mushrooms seasoned with soy sauce and brown sugar

Mushrooms seasoned with soy sauce and brown sugar

A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Norovirus

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

Open a carton and insert a thermometer stem into the food

What probe should be used to check the temperature of a chicken breast?

Penetration probe

Who should apply pesticides?

Pest control operator

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

Place the thermometer stem or probe between two packages of product

Which piece of jewelry can be worn on a food handler's hand or arm?

Plain band ring

What is the most important way to prevent food borne illnesses caused by viruses?

Practice good personal hygiene

Which area of the operation is usually required to be the brightest?

Preparation

What is an important measure of preventing food borne illness?

Preventing cross-contamination

Which food should not be offered on a children's menu? A. Spaghetti with meat sauce B. Grilled cheese sandwich C. Fried chicken tenders D. Rare hamburger

Rare hamburger

Shiga toxin-producing E. coli is commonly linked with what type of food?

Raw ground beef

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being help in a hot-holding unit. The temperature was 120, which did not meet the operation's critical limit of 135 F. The chef recorded the temperature in the log and reheated the soup to 165 F for 15 seconds within two hours. Which was the corrective action?

Reheating the soup

Parasites are commonly linked with what type of food?

Seafood

Which item can be received at 45 degrees F? A. Shell eggs B. Ground beef C. Bean sprouts D. Chopped tomatoes

Shell eggs

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp.

A safe way to cool a stock pot of meat sauce is to put it into a...

Sink of ice water

Which food contains a common allergen? A. Potatoes sauteed in duck fat B. Smoked Salmon wrapped in a lettuce leaf C. Melon slices wrapped with prosciutto D. Green beans dressed with olive oil and garlic

Smoked salmon wrapped in a lettuce leaf

What are the most important food safety features to look for when selecting flooring, wall and ceiling materials?

Smooth and durable

What is an acceptable sanitizing method and contact time for a food-contact surface?

Soak the item in a chlorine solution for 7 seconds

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

Sore throat with fever

Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries

Sprouts

Which agency enforces food safety in a restaurant?

State or local regulatory authority

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

Storage

What should food handlers do after prepping food and before using the restroom?

Take off their aprons

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

The inspector's identification

Why are preschool-age children at a higher risk for food borne illnesses?

They have not built up string immune systems

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

Time-temperature abuse

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

Time-temperature abuse

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a food borne illness?

Time-temperature abuse

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

Time-temperature abuse

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

Top

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Up to the dimple

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

Use-by date and time and reheating and service instructions

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

Verification

In what type of places are cockroaches typically found?

Warm, moist, and dark

Signage posted at a hand washing station must include a reminder to staff to...

Wash hands before returning to work

After pesticides have been applied, food-contact surfaces should be...

Washed, rinsed, and sanitized

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Water pressure

When is it acceptable to eat in an operation?

When sitting in a break area

What is a food borne illness outbreak?

When two or more people report the same illness from eating the same food

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

ciguatera

FDA role:

inspects the factories where the food is processed

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

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

sanitarians

local state health inspectors

What organization creates national standards for foodservice equipment?

national sanitation foundation

cross contamination

the spreading of pathogens from food or unwashed hands to prep tables, utensils, equipment, or other food