Manager Food Sanitation

In the three-sink manual warewashing process, the detergent was water must be ___ or higher:

110F (43C)

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

125°F (51°F) to 70°F (21°C)

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

130F (54C) for 112 minutes

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:

165F (74C) for less than 1 second

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

165°F (74°C) for 1 second

How many people must have the same symptoms to be called a foodborne illness outbreak

2

The entire hand washing process should be for a minimum of:

20 seconds

Refrigerator temperature should be:

38F (3C) to 41F (5C)

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

4 Hours

The internal receiving temperature of fresh raw beef must be:

41F (5C)

Time as a public health control is being used to monitor chicken salad on a buffet table. When it it first placed on the buffet table the maximum temperature must be:

41F (5C)

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

50 F to 70 F

With time as a public health control being 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 ____ off the floor.

6"

How many days can prepared food that was been kept at 41F (5C) or below be help before it must be thrown out?

7 days

Food must be cooled from 135F to ___ within 2 hours

70F

The five risk factors identified by the CDC: purchasing food from unsafe sources, failing 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 handler puts on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. Then, she is asked to slice raw tomatoes. When she's done, she slices raw onions. In this sequence of tasks, when should the food handled change gloves?

After moving the hamburger patties to the preparation area

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

Air 45F (7C), internal 50F (10C)

Back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water, creating a cross connection. The best method to prevent this from happening is:

Air gaps

The term "cross-contact" in food safety refers tp:

Allergen prevention

A.L.E.R.T is:

An FDA food defense system

What is NOT one of the four acceptable TCS Food Thawing methods

At room temperature

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

At room temperature

How should the temperature of sour cream be taken?

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

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

Campylobacter coli

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 bas backed up and is over-flowing into the service area. What should the manager do?

Close the restaurant and report 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

What is the best type of the temperature measuring device for use in a refigerator

Digital thermometer

A 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 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 is NOT one of the five most common hazards according to the center of Disease Control CDC

Food Recalls

Which of the following items should ne rejected?

Food in torn packaging

GMP stands for:

Good Manufacturing Practices

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

HMR

Where should a food handler wash his or her hands after prepping food?

Handwashing sink

Frozen foods must be ___ when delivered.

Hard frozen

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

Have a wound that is draining

The best way to protect from pest infestations is to:

Have an Integrated Pest Management (IPM) program

A hand washing sink must:

Have drinkable warm water at a minimum of 100°F

To protect from backflow, ice containers must:

Have good drainage an air gap

The chef prepared a large quantity of home made beef stew and divided it up into two shallow pans for cooling. 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 165°F (74°C), 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 safety training program is:

Identify the topics for the training

Where can personal items be stored?

In designated area away from food

Food defense systems are needed to protect from:

Intentional contamination

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

Into the center, or 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 is the basic characteristic of a virus?

It requires a living host to grow

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

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

When leaving the food preparation area, food handlers should:

Leave their apron

In 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

A food worker records the temperature of the potato salad in the refrigerated display case after placing it in the refrigerated display case at 7:00 AM. Another food worker starts their shift at 12:00 PM and records the temperature is 51F (11C). What should the worker do?

Move to immediate consumption and thrown out within six hours

An organization that certifies commercial food service equipment is:

NSF

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

Non-typhoidal Salmonella

The chef has just finished preparing raw chicken beasts 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

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

Pregnant Women

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

Quats use a minimum water temperature of 68F (20C) for 7 seconds of contact

Which of the following does NOT require a Variance and maybe a HACCP Plan for retailing processing

Raw Produce

A chef sanitized a thermometer probe and then checked the temperature of beef stew being held in a hot-holding unit. The temperature was 120F (49C), which did not meet the operation's critical limit of 135F (57C). The chef recorded the temperature of the stew on the log and reheated the stew to 165F (74C). Which was the corrective action

Reheating the stew

Hot TCS food on a self-service bar was originally placed on the self service bar at above 135F (57C). The hot TCS food is 120F (49C) after two hours of service. Time is not being used as control measure. What should the food worker do?

Remove from the self-service bar, reheat to 165°F (74°C)

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:

Safety Data Sheets

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

Separately from ready-to-eat food

A food handler prepares and delivers meals to 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

What foods should be cooked to to 145F

Stuffed meats, stuffed poultry, stuffed pasta, stuffed fish

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

Take a corrective action

A food delivery driver, using his own, car picks up hot food at 1:00 PM from famous restaurant that was cooked to the proper temperature and held at or above 135F (57C). The food delivery driver gets delayed due to a storm and arrives at the customer's destination at ^;00 P<. Upon arrival the food temperature was 120F (49C). What should the restaurant do?

Tell customer to discard the food

If the water supply to an establishment is shut off and there is no alternate potable water source:

The establishment need 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

A food worker takes a lunch break and returns to cut tomatoes, then cuts raw chicken, and then prepares ready to eat salads. At a minimum, how many times should the food worker washed their hands

Three times

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 this situation?

Time-Temperature Control

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

Color-coded cutting boards are used:

To prevent cross-contamination

Ciguatoxin contamination is caused by

Toxi-producing algae

Eggs are inspected by which federal agency

U.S. Department of Agriculture (USDA)

When must a consumer advisory be posted

When serving raw or undercooked food

Sliced oranges can be safely stored

Wrapped in a plastic container in a reach-in refrigerator at or below 41F (5C) below ready-to-eat food

Disposable food service gloves must:

be changed when changing tasks

Foodborne intoxication is caused by eating foods that contain

poisons

Which food item may be handled with bare hands?

raw chicken

All of these are TCS foods except for:

raw unwashed asparagus

Which of the following describe diarrhea, vomiting, fever and jaundice, and required to be reported to the local health authority

symptoms

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

wash their hands

Coving is:

where floors and walls meet