Sanitation

Which of the following does NOT describe the intended uses of a time-temperature indicator (TTI)?

Check the internal cooking temperature of food products

All of the following statements correctly explain peanut allergies, EXCEPT:

Children with peanut allergies cannot outgrow them once their body shows the reaction.

Which sanitizer is commonly known as bleach?

Chlorine-based sanitizer

In the A-B-C-D inventory classification scheme, inventory items that are high in both perishability and cost per serving are those in:

Class A.

Which statement incorrectly describes cleaning or the cleaning process?

Cleaning reduces microorganisms to a safe level.

Which of the following is NOT an effective practice for preventing direct or indirect cross-contact?

Cooking food to the correct minimum cooking temperature.

Which of the following is an example of establishing a critical limit?

Cooking ground beef to an internal temperature of 155F° (68°C) or higher.

___________ occurs when trace amounts of an allergenic food comes into contact with another food item and their proteins mix.

Cross-contact

___________ occurs when disease-causing microorganisms transfer from one food or surface to another.

Cross-contamination

All of the following statements accurately describe the relationship between menu planning and inventory, except:

Cross-utilization should not be used since it damages guest perceptions of food quality.

___________________ can cause parasitic infections.

Cyclospora cayetanensis

Which of the following items is not a TCS food (i.e., food requiring time and temperature controls)?

Dry flour

All of the following statements accurately describe E. coli, except:

E. coli is not commonly associated with contaminated produce

Which of the following statements incorrectly describes preshift lineup meetings?

Effective preshift lineup meeting should take at least 30 to 45 minutes.

Routine inspections by regulatory authorities (e.g., the local health department) cover all of the following, except:

Electrical code compliance

Which of the following statements is NOT a key principle for managing food allergy?

Emphasize human interaction at the service control point, rather than utilizing technology.

All of the following accurately describe menu planning and innovation, except:

Increasingly, larger portions are appealing to most food service guests.

All of the following statements correctly explain inspection reporting and violation categories in the U.S., except:

Inspection reporting systems and violation categories are consistent across all states.

Protecting food from contamination in self-service food bars is important. Which procedure is NOT required in self-service food bars?

Installing sneeze guards for self-service soup containers

All of the following statements accurately describe wearable technology, EXCEPT:

It does not currently provide real-time assistance.

All of the following statements accurately describe mise en place, EXCEPT:

It increases exposure to the TDZ (temperature danger zone

Which of the following is NOT a common allergen symptom?

Joint and muscle pain

Which of the following incorrectly describes the proper storing procedures?

Leftover warm foods should be immediately placed in an airtight container and refrigerated.

Which of the following bacteria is frequently associated with deli meats, hot dogs, and soft cheese?

Listeria monocytogenes

Which material is NOT acceptable for floors in kitchen and warewashing areas?

Marble

___________ was the first state in the United States to pass a food allergy awareness law that covers "all food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises."

Massachusetts

_________ must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds.

Mechanically tenderized beef

A food service organization can be thought of as a system of basic operating activities or control points. The first control point is:

Menu planning

The ______________ develops standards and criteria for equipment, products, and services in the interest of the public health. The ___________ seal on equipment and utensils indicates that these items meet most public health standards.

NSF International

The ________________ health department uses the Letter Grading (ABC) system, by which a letter grade of "A" indicates that a food service establishment received 13 or fewer health code violations in its last inspection.

New York City

Which of the following statements about norovirus is incorrect?

Norovirus is not usually contagious.

Improper transportation of food products especially heightens food safety risks for ________.

Off-premises catering

Which factor usually does NOT influence the selection of menu items?

Operational system

Which of the following statements is incorrect?

Paid sick leave is required in all states in the U.S.

________ are organisms that live on or in a host to reproduce.

Parasites

_______________ are the most common allergen-related food items for children.

Peanuts and milk

A _______________ is an actual count of what is on the shelves. The _______ must be accurate because it is used to calculate the operation's food costs and food cost percentage.

Physical inventory

Servers should perform the final quality control check of menu items before the items are served. Which of the following is NOT a factor in judging food quality from a server's perspective?

Price

Not having soap at a handwashing sink is an example of a ______________________, according to the FDA's Food Code.

Priority foundation item

If a regulatory authority observes a staff member slicing lettuce without washing hands properly after touching raw chicken, this violation belongs to ________________ according to the FDA's Food Code.

Priority item

Among the FDA's three risk designations, _________________ contribute directly to the elimination, prevention, or reduction to an acceptable level of hazards or risks associated with a foodborne illness.

Priority items

Among tools available to buyers, the ________ assists in maintaining purchasing control, which comprises the details of an order placed with a distributor. This form is filled in by the operation's buyer and sent to the distributor.

Purchase order

Which of the following control points can be potentially related to food from unsafe sources, which is one of the main risk factors leading to foodborne illnesses?

Purchasing

Which of the following activities is NOT a typical routine of a receiver?

Revising the standard operating procedures

What document is required by the Occupational Safety and Health Administration (OSHA) to help in communications about hazardous chemical products, including first-aid information?

Safety Data Sheet (SDS)

Which of the following statements accurately describes regulations relating to mobile food units?

Safety requirements for mobile food units are based on the type of food sold, the processing method, and the type of mobile food units.

In _________________, the symbol of excellence is issued to establishments that receive three successive scores of 90 or higher with no major violations as set forth in the food inspection report.

San Francisco

Which statement incorrectly describes sanitizers or sanitizing process?

Sanitizers work best above 171°F (77°C).

Which of the following examples requires discontinuing operation immediately?

Sewage backing up in a food service area

All of the following statements correctly explain proper preparing control practices, EXCEPT:

Single-use gloves are designed to be used in place of handwashing.

What is the objective of cross-utilization?

To prepare and serve as many menu items as possible with a limited number of raw ingredients.

A product's point of origin must be represented accurately; for example, "fresh Lake Superior whitefish" should indeed be fresh whitefish from Lake Superior. This describes ______________.

Truth-in-menu regulation

What is the best definition of a foodborne illness outbreak?

Two or more individuals experience the same symptoms and a similar illness after consuming a common food.

Which practice is NOT related to avoiding cross-contamination at the serving control point?

Two or more staff members share a sidestand that include used napkins

Which statement incorrectly describes food allergies?

Typically, alcoholic beverages do not contain allergens.

______________ ensures the supply of meat poultry, and egg products is safe and wholesome. In addition to inspecting these products, ______ also engage in grading these products.

USDA

Which violation example belongs to the priority foundation item?

Use of an inappropriate food thermometer

Which of the following is NOT an important equipment and/or facilities consideration at the menu planning control point?

While a major change in the menu may necessitate remodeling the physical facilities, a change in facilities does not necessarily lead to a revision of the menu.

Floors in food preparation and handwashing areas must be all of the following, EXCEPT:

absorbent to water

The most recommended and reliable method to protect against backflow and backsiphonage is to install _______________.

air gaps

In a manual warewashing system, utensils should be ___________ immediately after sanitizing.

air-dried

Protective shielding, coating, or shatter-resistant bulbs for lighting fixtures are required over ___________.

all of the above

What is a cross-connection in plumbing systems?

an actual or potential connection between potable water and a contaminated water system

Backsiphonage is ___________.

backflow caused by a negative pressure on the potable water supply.

A handwashing facility should include all of the following for staff members, EXCEPT:

bar soap

Which of the following is not among the responsibilities of storeroom staff in a food establishment?

calculating the food cost percentage for each product

Lemon juice should not be stored in items made from pewter, copper, or zinc to prevent ______.

chemical contamination

A consumer advisory is required when serving all of the following menu items, EXCEPT:

chicken fried rice

A utility sink is designed to:

clean mops and dispose liquid wastes.

Which of the following factors does NOT influence the effectiveness of chemical sanitizers?

color

When placing orders in the kitchen, the staff's timing is critical to the rapid flow of products to the dining room. A(n) _____________ acts as a communication link between the kitchen and servers.

expediter

Which service style describes the following food safety scenario: the food may be contaminated if a guest coughs or sneezes while passing a bowl or platter of food?

family-style service

Which of the following is especially risky at the preparing control point?

foods that have gone through a number of temperature changes

If equipment is in constant use to prepare TCS food (e.g., sliced deli meat), equipment food contact surfaces should be cleaned and sanitized at least every ________ hours.

four

In general, table-mounted equipment with legs should have a minimum clearance of __________ inches between the equipment and the counter.

four

Parasites can best be controlled by _______________.

freezing and cooking

The common problems associated with a large inventory include all of the following, EXCEPT:

frequent foodborne illness outbreaks

Ceramic tile and concrete blocks must be _____________ to provide additional protection for walls and ceilings.

glazed

Which of the following is the most important factor an operation should consider when changing its menu?

guest demands

Which of the following is acceptable, according to food safety standards?

handling flatware by the handles

Which of the following is often used for irregular floor surfaces such as those found in loading docks and kitchen areas?

high-pressure cleaning

Big data is defined as "large amounts of different types of data produced with high velocity from a variety of sources." Velocity refers to ______________.

how fast the data is processed

A food allergy is an abnormal overreaction of the body's _______________ system to food ______________.

immune; proteins

In general, an excessively low inventory turnover rate can potentially lead to ________________

increased spoilage and contamination.

________ is convenient for testing from a distance and avoids potential cross-contamination, since it is NOT designed to measure the internal cooking temperature.

infrared thermometer

Microwave oven thawing may be acceptable, when ___________

it is part of the cooking process or when the thawed food products are immediately transferred to conventional cooking equipment.

Food service managers are required to notify regulatory authorities when a staff member has which symptom?

jaundice

Which of the following does NOT include common allergens?

lettuce

Which of the following is NOT one of advantages resulting from high-temperature warewashing machines, compared to chemical-sanitizing machines?

lower energy consumption

University dining services have their own unique challenges accommodating students with allergies, because ___________.

many menu items offered by university dining services are self-service.

If used effectively, innovative food safety technology can be expected to accomplish all of the following, EXCEPT:

minimizing initial and ongoing training for staff members

In addition to the handwashing station, staff members can wash their hands in ________?

none of the above

A(n) _____________ inventory system is an ongoing record of what is in storage at any given time. The up-to-date record and close monitoring involved in this system prevent food spoilage from progressing uncontrolled in storage areas.

perpetual

The objective of protective shielding is to prevent ___________.

physical contamination

Which of the following is an example of structured data?

point-of-sale system data

A temporary food establishment that does NOT have facilities for cleaning and sanitizing eating utensils should:

provide only single-service tableware.

Value-added distributors are distributors who:

provide services (e.g., menu planning and market analysis) beyond those normally expected.

What is the next control point once menu planning is completed?

purchasing

A plan review for a food establishment is required for all of the following, EXCEPT:

purchasing new equipment

The primary objective of restrictions on the use of dressing rooms in food service operations is to:

reduce the likelihood of food contamination.

To maintain process integrity, the staff member who receives ________

should not also be the one who purchases.

Floor-mounted equipment with legs should be at least _______ inches or be permanently sealed to the floor.

six

Food products in storage areas should be kept at least two inches from walls and __________ inches from the floor.

six

Degreasers are usually _____________.

skin irritants.

What tool should be used to measure the correct concentration of sanitizing solutions?

test kit or test strip

A properly maintained __________ is designed to minimize soil and grease buildup on walls, ceilings, and floors.

ventilation system

What is the correct order for a three-compartment sink?

wash-rinse-sanitize

Which method or procedure best reduces the risk of getting Norovirus/Hepatitis A?

washing hands frequently and thoroughly

According to the FDA Food Code, ambient storage temperatures in all three areas must be monitored with thermometers that are accurate to ___________.

±3°F or ±1.5°C

Each handwashing sink must be provided with running water at a temperature of at least _________________.

100°F (38°C).

What is the required minimum temperature of the wash water in a three-compartment sink?

110°F (43°C)

Stuffed pork chops must be cooked to a minimum internal temperature of:

165°F (74°C) for 15 seconds

The minimum internal temperatures for cooking 1) a whole turkey and 2) fish cooked in a microwave are ________ and ________ respectively.

165°F (74°C) for 15 seconds; 165°F (74°C)

When a staff member is trying to reheat TCS foods for hot holding, they should be reheated to _______ for 15 seconds within ______ hours.

165°F (74°C); 2 hours

If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water should be maintained at _________ or above.

171 °F (77°C)

The required contact time is different, depending on the type of chemical sanitizer. Both iodine-based sanitizers and quaternary ammonium compounds (QUAT) should remain in contact with the utensil for at least ________ to be effective.

30 seconds

Based on the following financial information (June 3 to June 10, XX), what is the food cost percentage for the Fresh Restaurant? Total sales = $200,000 Total food sales = $120,000 Net food cost = $40,000 Labor cost = $50,000

33%

With written procedures approved by the regulatory authority, cream of broccoli soup at an off-site catering event can be held without temperature control up to ______ hours, before the food must be served or thrown out.

4

In buffet service, the cold TCS food should be held at _________________ or below

41°F (5°C)

At least _________ footcandles of light intensity is required when staff are working with foods or with equipment and utensils that pose safety risks.

50

Staff members are to cool hot soup from 135°F (57°C) to 41°F (5°C) or lower within _______ hours in total.

6 hours

According to the U.S. Centers for Disease Control and Prevention (CDC), one in _____ Americans is affected by foodborne illness outbreaks annually, while globally one in _____ people becomes ill from consuming contaminated food annually, based on a World Health Organization (WHO) estimate.

6; 10

TCS leftovers should be used within the maximum of __________ days or thrown out.

7

As an approved thawing process, submerge frozen food products under running water at ________ or lower.

70°F (21°C)

Hot broccoli cream soup must be cooled within two hours to _________ temperature?

70°F (21°C)

Why should food products NOT be reheated on a steam table?

A steam table is not designed to heat food to sufficient internal temperatures.

All of the following statements correctly explain biological toxins, except:

A virus that is time and temperature abused can produce toxins.

According to the U.S. FDA, __________________________ is incorporating purposeful or intentional actions and/or procedures by food service operators and staff members to protect the guests.

Active Managerial Control

Which of the following is NOT one of the functions of purchasing?

Adjusting food safety standards to compensate for supply levels

All of the following accurately describe food allergies associated with food service establishments, EXCEPT:

All food service operations are required to declare food allergens on their menus.

All of the following statements correctly describe microorganisms, except:

All microorganisms are harmful to our health.

To help maintain consistent portion sizes, which of the following is a best practice?

An operation's staff should follow standard recipes exactly to obtain intended yields.

Once served, leftover food returned to the kitchen must be discarded and NOT re-served. Which returned item can be re-served to another guest?

An unopened bag of chips

What is one of the main food safety and quality management benefits of The Internet of Things (IoT)?

Automatic temperature monitoring helps prevent time/temperature abuse by alerting food service staff to take immediate corrective actions.

A master food production planning worksheet can be used to plan:

Both labor needs and product utilization of each meal leftovers.

__________________ require a living host to survive.

Both viruses and parasites

Which item is an example of a physical hazard when found in food?

Broken glass

The FDA has identified the Big Six foodborne illnesses, which are highly contagious and can cause severe illness. Which of the following is not one of the FDA's Big Six?

Campylobacter jejuni

_____________ are individuals who can spread illness to others, even though they do not exhibit any classic signs and symptoms of that illness.

Carriers

A staff member checks the hot-holding unit of self-service areas with a cleaned and sanitized thermometer to see if the stir-fried vegetables are being held at a minimum temperature of 135F° (57°C) or higher. Using a thermometer to check the temperature is an example of which HACCP principle?

Establishing procedures to monitor critical control points

Which of the following is not one of the main risk factors leading to foodborne illnesses?

Food allergy

Which of the following statements incorrectly describes food intolerance?

Food intolerance usually involves the immune system.

Which of the following statements incorrectly describes the purchasing control point and food safety?

Food products sourced from local farms are the best way to minimize food safety concerns.

Which of the following statements incorrectly describes food quality?

Food quality is not usually affected by food safety practices because all food items have distinctive characteristics.

All of the following statements accurately describe HACCP, EXCEPT:

Food safety and quality management based on the HACCP approach focuses on reducing risks, not on addressing quality and cost control.

Which of the following statements incorrectly explains food safety and quality program responsibility?

Food safety and quality programs must start from staff members since they mainly interact with guests.

What is the best definition of "honestly presented?"

Food should not be adulterated or misrepresented when serving to guests so that food does not mislead or misinform the guests.

_______________ occurs when harmful pathogens are ingested by a person and later reproduced within that person's digestive track and intestines.

Foodborne infection

. Which of the following statements about purchasing control as it relates to fresh produce is not accurate?

Fresh produce has not been a major source of foodborne illness outbreaks, compared to animal products.

Which of the following menu items should NOT be offered on a children's menu?

Hamburger cooked to order

Which of the following does NOT accurately describe the objectives of the receiving function?

Handling a foodborne illness complaint

When does a receiver usually fill out a request-for-credit memo?

If products do not meet the establishment's specifications

Which of the following statements accurately describes the FDA's mandatory recall authority under the FSMA?

If the responsible party refuses to conduct a voluntary recall, the FDA can exercise its authority to mandate the removal of suspected products from the market.

All of the following correctly explain correct storage procedures of cleaners and sanitizers, EXCEPT:

If toxic chemicals are labeled properly, they can be stored in the same closet with food products.

___________________ require immediate limitation, correction, suspension, and closure of the affected part of the food establishment to protect public health.

Imminent health hazards

All of the following statements about service animals are true, EXCEPT:

In general, staff with service animals are allowed to work in food preparation areas.

Which of the following statements incorrectly describes spoilage organisms or spoilage of food products?

Spoilage organisms are the main source of foodborne diseases.

Which of the following is not one of the seven major rules of the Food Safety Modernization Act (FSMA)?

Standard operating procedures for food service operations

All of the following accurately describe standard purchase specifications, except:

Standard purchase specifications define the least expensive ingredients.

_______________________ is primarily found in the hair, nose, and throat of humans. ________ are transmitted from improperly washed hands to ready-to-eat foods.

Staphylococcus aureus

What is the best way to handle recalled food products in your food service operation?

Store the recalled food products separately from other food products, and add a label indicating not to use them.

What is the best way to thaw a 16-pound frozen turkey if you do not plan to cook it immediately?

Thawing under refrigeration at temperatures of 41°F (5°C) or less

Once records are submitted on a blockchain by distributors, __________.

The distributors cannot change the information.

______________________ are the places to start the review for the risk-based inspection.

The menu and the food product flow

Which of the following statements incorrectly explains the procedures of the risk-based food service inspection?

The types of food served and volume of food produced are not major factors determining the risk category, since the establishment's previous compliance history is the most important factor.

All of the following statements correctly explain speed-scratch and prepared food, EXCEPT:

They always increase handling and storage costs.

All of the following are true of standard recipes, EXCEPT _________________.

They are designed to define quality with government grades or brand names.

Which of the following is NOT a characteristic of iodine-based sanitizers?

They do not stain.

Which of the following is NOT an advantage of Radio-Frequency Identification (RFID) systems, by comparison to traditional barcode monitoring?

They have lower implementation costs.

Which of the following statements correctly describes the current status of food allergies in food service operations?

While there is no cure for food allergies, food service operators and staff can take steps to prevent serious health consequences for their guests who have food allergies.

All of the following foods should be protected by properly designed sneeze guards in self-service food bars, EXCEPT:

Whole fruit such as unpeeled oranges

The garde-manger refers to __________.

a cold food preparation department responsible for such menu items as salads and dressing, mousse, and sauces.

Mixing ammonia with bleach produces:

a deadly gas.

What is a critical control point in HACCP?

a point at which loss of control may result in an unacceptable health risk

Mobile food units should have:

a source of potable water.

Which of the following incorrectly describes the benefits of coving?

controls noise.

To inhibit rodent and insect breeding, storage conditions should be:

cool and dry

Split service is an in-room dining option in which:

courses are delivered to the guestroom separately.

Smudges and fingerprints on walls in food preparation area should be wiped off:

daily

Wall coverings in food storage and food production areas should have all of these characteristics, EXCEPT:

dark-colored

When products are assembled for issuing, which items are taken from storage first?

the least perishable

To prevent cross-contamination, proper food storage order in the same refrigerator unit is based on __________________.

the minimum internal cooking temperature

Forecasted sales volume has a direct impact on:

the quantity of food items purchased

Which of the following should be included on a purchase order?

the quantity ordered

Servers should NOT hold glasses by ______________.

the rim

In a HACCP system, a corrective action plan determines __________.

the status of any food produced while a deviation was occurring

In what part of a refrigerator or freezer storage areas should a thermometer be placed?

the warmest part

One of the advantages of using quaternary ammonium compounds (QUATS) is _________.

their ability to eliminate and prevent odors.

Which of the following thermometers is good for measuring internal temperatures of thick and thin foods?

thermocouple