Sersafe test
Which of the following is one way to help customers with food allergies at a foodservice establishment? -If a customer informs the establishment that they have a food allergy, politely tell them that you will not be able to serve them. -Fully describe each menu item, including any "secret" ingredients, to customers who ask. -Full describe the symptoms of an allergic reaction before the customer leaves. -Tell customers when they arrive that the food may cause them to become ill.
Fully describe each menu item, including any "secret" ingredients, to customers who ask.
A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Do not work with food -Go home -Only bus tables -Clean the restroom after each use
Go home
Packaging food when using the reduced-oxygen packaging (ROP) method requires a(n) -HACCP plan. -consumer advisory. - letter of intent. - SOP manual.
HACCP plan.
Which virus can be prevented by excluding staff with jaundice from the operation? -Salmonella Typhi -Norovirus -Hepatitis A -Shigella spp.
Hepatitis A
What probe should be used to check the temperature of a large stockpot of chili? -Air probe -Surface probe - Immersion probe - Penetration probe
Immersion probe
Where should pesticides be stored? - Above workstation in the food-prep area - In a secure storage area away from food - On the bottom shelf of the dry-storage area -In a bin or a box under the sink
In a secure storage area away from food
Where should pesticides be stored? - Above workstations in the food-prep area -In a secure storage area away from food -On the bottom shelf of the dry-storage area -In a bin or a box under the sink
In a secure storage area away from food
Where should kitchen trash containers be cleaned? In a chemical-sanitizing ware washer -Any place in the kitchen where there is a floor drain -In an area away from food-storage or food-preparation areas - In the first sink of a three-compartment sink
In an area away from food-storage or food-preparation areas
What is the purpose of date marking? -Shows the date the manufacturer shipped the food -Lists the date when the food item was harvested -Indicates when food should be sold, eaten, or thrown out -Indicates when the food was received
Indicates when food should be sold, eaten, or thrown out
What is the best method of checking the temperature of a delivery of fresh fish? -Use an infrared thermometer to check the fish's temperature. -Place a time-temperature indicator on the surface of the fish. -Feel the fish, making sure that it is cold to the touch. - Insert a thermometer probe into the thickest part of the fish.
Insert a thermometer probe into the thickest part of the fish.
What is the right way to measure the temperature of ROP or vacuum-packed foods? -Insert the thermometer stem or probe into the thickest part of the product. -Insert the thermometer stem or probe between two packages. -Carefully puncture they product wrapping with a thermometer stem or probe. -Open the packages and insert the thermometer stem or probe into the thickest part of the product.
Insert the thermometer stem or probe between two packages.
What is the right way to measure the temperature of fresh meat, poultry, or fish when it is delivered? -Insert the thermometer stem or probe between two packages. -Place a probe on the surface of the food and wait fifteen seconds. -Insert the thermometer stem or probe into the thickest part of the product. -Use the ice-point method.
Insert the thermometer stem or probe into the thickest part of the product.
What type of container should be used to transport TCS food from the place of preparation to the place of service? - Insulated - Reflective - Flexible - Oversized
Insulated
Which of the following would be a feature of a piece kitchen equipment that carries an NSF International symbol? -It is easy to clean -It is self cleaning -Solder or caulk is used to round off edges -Food-contact surfaces do not require sanitizing
It is easy to clean
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? -It must be turned over to the other side. - It must be washed, rinsed, and sanitized. - It must be rinsed in hot water and air-dired. -It must be dried with a paper towel.
It must be washed, rinsed, and sanitized.
What symptom requires a food handler to be excluded from the operation? -Stomach cramps -Sore throat -Coughing -Jaundice
Jaundice
What must be clearly state on the label on food that is packaged on-site for retail sale? -Names of all of the cooks -Food item origins -Source of major food allergens -Grade of food item
Source of major food allergens
Which is an example of "sanitizing"? -Pouring chlorine bleach over a cleaned and washed cutting board -Spraying a solution of quat on slicer parts after washing and rinsing -Using a new, dry cloth to wipe condensation inside a holding cabinet -Soaking pans from the serving line in warm water
Spraying a solution of quat on slicer parts after washing and rinsing
Which process requires a variance from the regulatory authority? - Smoking food to enhance flavor - Serving chili made from a family recipe - Serving wild game with cream sauce -Sprouting seeds or beans
Sprouting seeds or beans
Which is important for the food handler to know about wearing single-use gloves? -Need to be worn when washing produce of any kind -Use instead of hand washing to protect from all pathogens -Do not need to be worn when handling most ready-to-eat foods -Keep food safe by creating a barrier between hands and food
Keep food safe by creating a barrier between hands and food
What is the correct way to store shell eggs? -Use all eggs within six to eight weeks of packing dates. -Keep the shell eggs at an air temperature of 45 degree F. -Put them in dry storage until the time they are used. -Wash the shells before putting them in storage.
Keep the shell eggs at an air temperature of 45 degree F.
Alice, the buser, poured some cleaner from its original container into a smaller, working container. What else does she need to do? -Label the working container with its contents. -Read the safety data sheet (SDS) for the cleaner. -Use a new wiping cloth when first using the working container. -Note on the original container that some cleaner was put into a working container.
Label the working container with its contents.
What is a potential cost that a food borne illness brings to an operation? -Lawsuits and legal fees -Increased building rent -Increased tax rates -Pest control issues
Lawsuits and legal fees
What information must be included on the label of food packaged on-site for retail store? -Pack date -List of ingredients -Serving size -Storage guidelines
List of ingredients
Which food item should be rejected at receiving? -Fresh fish combined with shellfish -Fresh fish received on ice -Live shellfish without a shellstock identification tag -Shellfish with a seaweed smell
Live shellfish without a shellstock identification tag
What does the L stand for in the FDA's ALERT tool? -Listen -Look -Leave -Limit
Look
Which item is stored correctly in the cooler? -Raw poultry stored above raw pork roast -Macaroni salad stored above raw salmon -Raw ground pork stored below raw poultry -Sliced pineapple stored below raw steaks
Macaroni salad stored above raw salmon
What temperature should the water be in the first sink for manual dishwashing? -Must be at least 70 degree F - Must be at least 100 degree F -Must be at least 110 degree F - Must be at least 171 degree F
Must be at least 110 degree F
Foodservice equipment that has been certified as meeting certain standards may be stamped with the _______ mark. - FDA - NSF -USDA - USPS
NSF
For which condition should you reject a shipment of fresh chicken? -No USDA or state department of agriculture inspection stamp -Shellstock identification tags not attached to the container -Firm flesh that springs back when touched -Receiving temperature of 40 degree F
No USDA or state department of agriculture inspection stamp
What scenario can lead to pest infestation? -Storing recyclables in paper bags -Cleaning up spills around garbage containers - Rotating products using the FIFO method - Installing air curtains above doors
Storing recyclables in paper bags
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. - Use very hot water when making the solution. - Try out the solution on a food-contact surface. - Mix the solution with equal parts of water.
Test the solution with a sanitizer kit.
What should a food handler know about bare-hand contact and ready-to-eat food? -All regulators allow bare-hand contact with ready-to-eat food. -This food has a high risk of contamination when touched with bare hands. -Hand-washing is enough protection for ready-to-eat food from contamination by bare hands. -Hand antiseptics must be used before handling ready-to-eat food served to high-risk populations.
This food has a high risk of contamination when touched with bare hands.
Which FAT TOM condition will a foodservice operation be most able to control? -Oxygen -Time -Moisture -Acidity
Time
Which of the following is a key factor to preventing bacterial growth? -Personal hygiene -Menu evaluation -Time and temperature control -Small quantities of food additives
Time and temperature control
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? -Cross-contact -Incorrect cleaning and sanitizing -Cross-contamination -Time-temperature abuse
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 foodborne illness? -Cross-contamination -Poor cleaning and sanitizing -Poor personal hygiene -Time-temperature abuse
Time-temperature abuse
What device can be used to record time-temperature abuse during the delivery of food? - Thermistor -Bimetallic stemmed thermometer -Thermocouple -Time-temperature indicator
Time-temperature indicator
Why must handwashing stations be located close to food-preparation areas? - To allow foodhandlers to wash their hands often -So that foodhandlers have easy access to paper towels -So that handwashing sinks can also be used to wash fresh produce - To allow the floor drain in the food preparation area to also serve the handwashing station
To allow foodhandlers to wash their hands often
Why did the FDA create the A.L.E.R.T. tool for restaurant and foodservice operations? -To outline common symptoms caused by contamination -To train employees in proper personal hygiene - To help operations develop food defense programs -To identify populations at high risk for foodborne illness
To help operations develop food defense programs
What is the minimum temperature that water should be when washing hands? - 120 degree F - 70 degree F - 110 degree F - 100 degree F
100 degree F
At what minimum temperature should hot TCS food be held? - 135 degree F -115 degree F -125 degree F -145 degree F
135 degree F
What temperature must cooked vegetables reach to be safely hot-held for service? -135 degree F -165 degree F -145 degree F -155 degree F
135 degree F
What temperature must cooked vegetables reach to be safely hot-held for service? -135 degree F -145 degree F - 155 degree F -165 degree F
135 degree F
To what temperature should fish be cooked in a microwave? -155 degree F for 15 seconds -165 degree F for 15 seconds - 135 degree F for 15 seconds -145 degree F for 15 seconds
165 degree F for 15 seconds
What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave oven? -135 °F -145 °F - 155 °F -165 °F
165 °F
What is the minimum water temperature required when using hot water to sanitize objects? - 110 degree F - 165 degree F - 171 degree F - 180 degree F
171 degree F
All ready-to-eat TCS food that will be stored for longer than ____ hours must be labeled. - 48 -12 -72 -24
24
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? -15 seconds - 30 seconds -60 seconds - 4 minutes
30 seconds
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? -2:00 p.m. -4:00 p.m. -12:00 p.m. -3:00 p.m.
3:00 p.m.
Lasagna was removed from hot holding for service at 11:00am. By what time must it be served or thrown out? -12:00pm -2:00pm - 3:00pm -4:00pm
3:00pm
Hot TCS food can be held without temperature control for a maximum of - 2 hours - 4 hours - 6 hours - 8 hours
4 hours
A food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41 degree F? - 5 hours - 2 hours - 3 hours - 4 hours
5 hours
Food held at 41 degree F or lower before being removed from refrigerated can be held without temperature control for up to how many hours? -2 hours - 4 hours - 6 hours - 8 hours
6 hours
When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? -2 hours - 60 minutes -30 minutes -4 minutes
60 minutes
A food handler has opened a container of commercially prepared potato salad. After how many days must the potato salad be discarded if it has been properly stored? -5 -3 -7 -1
7
What is the maximum water temperature allowed when thawing food under running water? - 110 degree F -100 degree F - 70 degree F - 55 degree F
70 degree F
Which of the following would not be an acceptable source of potable water? -On-premises water tanks -Public water mains -Bottled drinking water -A private well that is checked every five years
A private well that is checked every five years
What is considered to be a good receiving practice? -Deliveries should be scheduled during a foodservice operations' busiest hours when fresh product is needed. -When the delivery arrives, staff should clear space in dry-storage and /or walk-in areas to store it. -A specific member or members of the staff should be made responsible for receiving deliveries. -To speed things up, all items in the delivery order should be accepted before any inspection or storage is done.
A specific member or mebers of the staff should be made responsible for receiving deliveries.
Which cleaning agent would you use to clean a pan with baked-on food? -Abrasive cleaner - Degreasers -Chlorine - Delimer
Abrasive cleaner
What type of contaminant is the greatest threat to food safety? -Physical -Biological -Environmental -Chemical
Biological
Which is an example of physical contamination? -Touching dirty food-contact surfaces - Sneezing on food -Bones in fish fillet -Cooking tomato sauce in a copper pan
Bones in fish fillet
Which of these food processes does not require a variance from a regulatory authority? -Smoking food as a method to preserve it - Buying bean sprouts from a reputable supplier -Curing food -Pasteurizing juice on-site
Buying bean sprouts from a reputable supplier
How should live shellfish be received? - An a maximum air temperature of 45 degree F and cooled to 41 degree F or lower within 6 hours -At a maximum air temperature of 45 degree F and cooled to 41 degree F or lower with 4 hours -Labeled with a use-by-date of no more than 30 days from the date of receipt -Packed in water at 41 degree F and transferred to approved food storage containers
At a maximum air temperature of 45 degree F and cooled to 41 degree F or lower with 4 hours
At what temperature should frozen food be stored? -41 degree F - 32 degree F -At a temperature that keeps it frozen -Out of the temperature danger zone
At a temperature that keeps it frozen
In a three compartment sink, you are read to sanitize the items you have just washed and rinsed. What should the temperature be of the water used for heat sanitizing? -At least 75 degree F -At least 110 degree F -At least 171 degree F - At least 180 degree F
At least 171 degree F
A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? -Shigella spp. -Salmonella Typhi -Norovirus -E.Coli
Norovirus
A broken water main has caused the water in an operation to appear brown. What should the manager do? -Use the water for everything except dishwashing. - Boil the water for 1 minute before use. -Contact the local regulatory authority before use. Use the water for everything except handwashing.
Contact the local regulatory authority before use.
Managers must take which action when they suspect that a foodborne illness outbreak has occurred? -Contact the regulatory authority. -Refuse calls from the media. -Hire outside experts to evaluate the claims. -Remind food handlers to wash their hands.
Contact the regulatory authority.
What should a food handler do with food after it is thawed in the microwave? -Cook it immediately using conventional cooking equipment -Cover the food to prevent it from drying out -Check the temperature in at least 2 places -Let the food stand for 2 minutes before cooking
Cook it immediately using conventional cooking equipment
What practice is useful for preventing Norovirus from causing food-borne illness? -Cooking food to minimum internal temperature -Correct hand washing -Encouraging staff to get flu shots -Cooling food rapidly
Correct hand washing
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principles is being practiced by throwing out the soup? -Verification -Corrective Action -Hazard analysis - Monitoring
Corrective Action
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? -Critical Limits - Verification -Monitoring -Corrective action
Corrective action
What must happen immediately in a HACCP system when critical limits are not met? -Monitoring -Hazard analysis -Verification -Corrective action
Corrective action
What should a food handler do before putting on single-use gloves? -Roll the gloves to put them on. -Correctly wash and dry hands. -Blow into the gloves to inflate them. -Touch the gloves to find rips or tears.
Correctly wash and dry hands.
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to each 165 degree F. What HACCP principle is addressed by cooking the duck breast to 165 degree F? -Hazard Analysis -Verification -Monitoring procedures -Critical limit
Critical limit
What is coving? - Curved, sealed edge between a floor and a wall -Type of nonporous, resilient flooring -Backflow prevention device -Unit of lighting
Curved, sealed edge between a floor and a wall
Which of the following would work best to clean walls, floors, and stainless steel food-preparation tables? -Detergent -Degreaser -Abrasive cleaner -Delimer
Degreaser
Which is a way to prevent guests from having an allergic reaction when dining out? -Fry all of the food in the same fryer using the same oil. -Expand the complex dishes that are included on the menu. -Identify all ingredients in dishes except for secret ingredients. -Deliver food containing allergens separately from other food.
Deliver food containing allergens separately from other food.
How should cartons of coleslaw be checked for the correct receiving temperature? -Touch the carton to see if it is cold. -Place a thermometer against the outside of the carton. -Open a carton and insert a thermometer stem into the food. -Check the interior air temperature of the delivery truck.
Open a carton and insert a thermometer stem into the food.
Why is TCS food likely to become unsafe? -Pets are more attracted to it. -It contains physical containants. -Pathogens grow well in it. -It does not come from approved suppliers.
Pathogens grow well in it.
Which is a type of chemical contaminant? -Pathogen -Jewelry -Bones -Pesticides
Pesticides
What is a cross-connection? -Physical link between safe water and dirty water -Backflow of clean water into dirty water -Water transport vehicle - Approved public water main
Physical link between safe water and dirty water
What is a cross-connection? -Backflow of clean water into dirty water -Physical link between safe water and dirty water -Water transport vehicle -Approved public water main
Physical link between safe water and dirty water
Why does overloading coolers or freezers affect freezer performance and cause a safety issue? -Difficult to remove frozen food from storage -Challenging to sample product temperature -Increases the need to defrost -Prevents good airflow to food items
Prevents good airflow to food items
During which phase in an operation does food safety control begin? -Preparation -Cooking -Storage -Purchasing
Purchasing
What practice should be used to prevent seafood toxins from causing a foodborne illness? -Cooking food to correct internal temperatures -Handwashing throughout the day -Microwaving fish to be served raw for 15 seconds -Purchasing food from approved, reputable suppliers
Purchasing food from approved, reputable suppliers
What is the best way of preventing guests from being exposed to seafood toxins? -Warning high-risk populations against consuming any kind of seafood -Washing hands and sanitizing equipment correctly -Purchasing only from approved and reputable suppliers -Serving only seafood kept alive, in tanks, until cooking
Purchasing only from approved and reputable suppliers
Shiga-Toxin-producing E. coli is commonly linked with what type of food? -Potato salad - Raw ground beef -Dairy products -Thick stews
Raw ground beef
When storing multiple items in the same cooler, which food item should be stored on the top level in the cooler? -Ready-to-eat food -Whole cuts of beef -Whole and ground poultry -Ground meat
Ready-to-eat food
Which item should be rejected when receiving food? -Aluminum cans with the manufacturer's use-by date -Reduced oxygen packaging with discoloration. -Cardboard boxes that are intact. -Flour bags in their original packaging.
Reduced oxygen packaging with discoloration
Which of the following statements best defines the term "sanitizing"? -Reducing microorganisms to safe levels - Chemical cleaning of food-contact surfaces -Washing in very hot water with detergent -Heat sterilization
Reducing microorganisms to safe levels
What is the definition of sanitizing? -Washing a surface to a clean level -Using a cloth on a surface until it is clean -Reducing the pathogens on a surface to safe levels -Removing the amount of soil on a surface to safe levels
Reducing the pathogens on a surface to safe levels
If you are using the two-stage cooling method and the food has not reached 70 degree F within two hours, what must you do? -Serve it immediately or discard it -Reheat it to 165 degree F for 15 seconds or discard it - Place it in the blast chiller - Place it in the freezer
Reheat it to 165 degree F for 15 seconds or discard it
Put the stew on the steam table, turn the steam table on, and allow the stew to reheat slowly. -Preheat the steam table to 140 degree F and add the stew. -Allow the stew to reach room temperature before placing it on the steam table. -Reheat the stew quickly to 165 degree F for 15 seconds within 2 hours before placing it on the steam table.
Reheat the stew quickly to 165 degree F for 15 seconds within 2 hours before placing it on the steam table.
What should be done with an item that has been recalled? - Throw it out. -Record the item's use-by date, and place the item in storage. -Arrange a pick-up from the vendor. -Remove the item from inventory, and place it in a secure location.
Remove the item from inventory, and place it in a secure location.
How should the temperature of a shipment of sour cream be taken when it arrives at an operation? -Remove the lid of a container and put the thermometer stem into the sour cream. -Hold an infrared thermometer as close as possible to a container. -Place the thermometer stem between shipping goes for a reading. -Place a hand on a container to see if it is cool to the touch.
Remove the lid of a container and put the thermometer stem into the sour cream.
In the FDA's A.L.E.R.T tool, what does the R refer to? Remember to communicate with customers. -Review the list of symptoms from biological, chemical, or physical contamination. -Read all bulletins and postings regarding contamination. -Report information in receiving logs, files, and other documentation.
Report information in receiving logs, files, and other documentation.
What should a manager do when a food handler is diagnosed with jaundice? -Restrict him or her from the food-prep area. -Allow the staff member to work only in the front-of-house, -Allow the food handler to work if they've hand the illness for less than 7 days. -Report it to the regulatory authority.
Report it to the regulatory authority.
What should a manager of a quick-service operations do if a foodhandler reports having a sore throat and a fever? -Talk with the foodhandlers' medical practitioner. -Report the illness to the local regulatory authority. -Restrict the foodhandler from working with food. -Exclude the foodhandler from the operation.
Restrict the foodhandler from working with food.
When a utensil is stored in water between uses, what are the requirements? (Refer to page 9.6) -A container of water at 135 degree F or higher -Running water at 135 degree F or higher -Running water at 70 degree F or lower -Running water at any temperature
Running water at 135 degree F or higher
What should the service staff use to get ice for customers' drinks? - Their hands - Piece of flatware -Scoops or tongs -Beverage glass
Scoops or tongs
What rule for serving condiments should be practiced? -Serve bottle condiments that remain open between uses -Serve condiments in original containers -Serve condiments in antimicrobial containers -Combine bowls of leftover condiments with fresh ones
Serve condiments in original containers
What role does the kitchen staff have in preventing allergic reactions? -Ensuring that all food be delivered together -Ensuring cross-contact occurs -Not purchasing allergens from suppliers -Ensuring that there is no cross-contact of allergens
Ensuring that there is no cross-contact of allergens
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? -Seven days -Two weeks -24 hours -48 hours
Seven days
Which HACCP principle must considered before establishing monitoring procedures? -Verify that the system works. -Establish critical limits. -Establish procedures for record keeping and documentation. -Identify corrective actions.
Establish critical limits.
Which of the following is an example of possible cross-contamination by a food handler preparing an omelet? - She combines pasteurized eggs with washed and chopped vegetables - She substitutes pasteurized egg products for shell eggs -She cuts raw vegetables and cooked ham at the same time with the same knife - She cooks the omelet until the eggs are firm
She cuts raw vegetables and cooked ham at the same time with the same knife
Hash brown potatoes are served in a chafing dish which has its own heat source and an external dial thermometer. How can you ensure that the potatoes are safe to eat? -Every hour, add fresh hot potatoes to the potatoes in the chafing dish. -Every 2 hours, record the temperature reading from the chafing dish's external thermometer. -Every hour, turn up the heat on the chafing dish to 165 degree F. -Every 2 hours, measure the internal temperature of the potatoes with a thermometer.
Every 2 hours, measure the internal temperature of the potatoes with a thermometer.
If a food-contact surface is in constant use, how often should it be cleaned and sanitized? -Every 2 hours -Every 4 hours -Every 6 hours -Every 8 hours
Every 4 hours
If food-contact surfaces are in constant use, how often must be cleaned and sanitized? -Every 4 hours - Every 5 hours -Every 6 hours - Every 7 hours
Every 4 hours
Which of the following foods should be rejected at delivery? -Pork that is pink -Poultry packed in self-draining ice -Fish that has a strong fishy smell -Eggs that have no odor
Fish that has a strong fishy smell
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? -Hepatitis A -Shigella spp. -Clostridium botulinum -Salmonella spp.
Shigella spp.
Which of the following statements about wild mushrooms is correct? -Freezing wild mushrooms before cooking them will destroy any toxins. -Cooking them to a temperature of 165 degree F for 15 seconds will destroy any toxins. -Using a microwave to cook mushrooms will destroy any toxins. -Wild mushrooms should not be used by foodservice establishments because cooking or freezing will not destroy toxins.
Wild mushrooms should not be used by foodservice establishments because cooking or freezing will not destroy toxins.
What is one approved way to preset utensils? Wrap them in a napkin. -Preset indoors only. -Remove them at the end of the day. - Use only clear plastic utensils.
Wrap them in a napkin.
A pot of soup has just fnished cooking, and it needs to be cooled. All of the following are appropriate methods to cool the pot of soup, except - an ice-water bath. - a blast chiller -Ice paddle. - a refrigerator
a refrigerator
All of the following factors influence the effectiveness of chemical sanitizers, except -concentration. -contact time. - abrasiveness. -water temperature.
abrasiveness.
Food handlers should change their gloves in each of the following situation, except -between each different task. -after handling raw meat. -when the gloves become broken. - after using a different utensil.
after using a different utensil.
The A in the A.L.E.R.T. tool created by the Food and Drug Administration (FDA) stands for -allow access to prep and storage areas. -assure products received are from safe sources. -authorize the use of unlocked delivery vehicles. -abolish background checks on staff.
assure products received are from safe sources.
At a minimum, how long should the hand-washing process take? -at least 30 seconds -at least 10-15 seconds -at least 20 seconds -at least 40 seconds
at least 20 seconds
How far above the floor should food be stored? - at least 4" -at least 6" - any distance will be fine. -at least 1"
at least 6"
Which type of food would be the most likely to become unsafe? frozen corn baked potatoes uncooked rice instant soup mixes
baked potatoes
Thermometers should be recalibrated -each time the temperature of frozen foods is measured. -at the end of the shift or after the day's deliveries. -before each shift or before the day's deliveries. -each time they are sanitized.
before each shift or before the day's deliveries.
Most pest control measures, such as using pesticides, should be carried out - by trained employees. - by the foodservice manager. -by licensed pest control operators. -by an EPA representative.
by licensed pest control operators.
To prevent cross-contact -use only food-grade equipment. -clean and sanitize utensils before each use. -store ready-to-eat food and raw food separately. -purchase food only from approved, reputable suppliers.
clean and sanitize utensils before each use.
Material Safety Data Sheets must list all of the following, except -container size of the chemical. -information about the safe use and handling of the chemical. -first-aid information. -a list of hazardous ingredients.
container size of the chemical.
Bacteria grow best in food that -contains no carbohydrates or proteins. -contains little or no acid. -usually maintains low levels of moisture. -be kept in temperatures below freezing.
contains little or no acid.
A consumer advisory is required when serving -cooked-to-order hamburgers. - stuffed shrimp. -lamb chops. - reheated beef stew.
cooked-to-order hamburgers.
All of the following are ways to help prevent the growth of microorganisms in salads with TCS food (such as chicken salad), except -keeping the chicken in the refrigerator until all ingredients are ready to be mixed. -chilling all of the ingredients prior to preparation. - cooking the chicken right before mixing it with the other salad ingredients. - preparing the chicken salad in small batches.
cooking the chicken right before mixing it with the other salad ingredients.
To prevent food contamination, you should never store foods with high acidity, such as tomato juice, in -glass containers. -plastic containers. -china containers. -copper containers.
copper containers.
Which is an example of cross-contact? -changing gloves between tasks -storing milk and lemonade in separate locations -placing brownies with nuts and brownies without nuts on different serving dishes -deep-frying French fries and shrimp in the same oil
deep-frying French fries and shrimp in the same oil
Foods with mold that is not a natural part of the food should be -frozen -discarded -irradiated -used immediately
discarded
All of the following are techniques used for proper use of a machine warewasher, except -rinsing or soaking items before washing. -filling detergent and sanitizer dispensers when needed. -running items through again if they came out soiled. -drying all items with a clean towel
drying all items with a clean towel.
A foodhandler who spends an entire shift forming hamburger patties should change gloves -every 6 hours, to avoid wasting gloves. -every 4 hours during continual use, and more often as needed. -at the end of the shift, when working on a single task. -after 1 hour, because the gloves may quickly attract a build-up f pathogens.
every 4 hours during continual use, and more often as needed.
When using a two-stage cooling process for cooked foods, -foods are first placed in ice-water baths and then placed in the freezer in a total cooling time of two hours. - foods pass quickly through the temperature range in which pathogens grow well. - foods cool first in the refrigerator and then in the freezer. - foods are cooled from 135ºF to 70ºF (60ºC to 21ºC) in a total cooling time of 6 hours.
foods pass quickly through the temperature range in which pathogens grow well.
Food handlers should wash their hands before and after -handling raw meat, poultry, or seafood. -using chemicals that might affect food safety. -touching clothing or aprons. -taking out garbage.
handling raw meat, poultry, or seafood.
Single-use gloves must be worn by a food handler when he or she -rotates canned goods in storage. -has an open wound on one of his or her hands. -is correctly washing produce in the food prep sink. -is prepping food that will be cooked prior to service.
has an open wound on one of his or her hands.
Complete loss of refrigeration is grounds for -citation and correction of this violation within 48 hours. -emergency purchasing of household refrigeration units. - immediate closure or suspension of an operating permit. -substantial deduction of points from a final inspection score.
immediate closure or suspension of an operating permit.
"The Big Six" are six pathogens that have been identified by the FDA as being the most -infectious. -harmless. -uncommon. -treatable.
infectious.
If hot TCS food has been held below 135 degree F for over four hours, - it should be reheated to 165 degree F for 15 seconds. - it should be discarded. - it should be mixed with foods that have been held at the proper temperature. - it should be properly cooled and then reheated.
it should be discarded.
Serving utensils are used when serving food in order to -prevent chemical contamination of food. -dispense food more easily to the customer. - keep the food handler's bare hands off the food. -prevent splashing of more liquid food.
keep the food handler's bare hands off the food.
Shellstock delivery tags are based on -a grading system offered by the USDA. -indicated that shellfish is free of all toxins. -are required on all containers of frozen shellfish. -must be kept for 90 days after the last shellfish in the container is used.
must be kept for 90 days after the last shellfish in the container is used.
A CDC risk factor for foodborne illness is -using pewter pitchers for milk - allowing staff to skip mandatory training. -incorrectly storing chemicals. -purchasing food from an unapproved supplier.
purchasing food from an unapproved supplier.
An employee has been told to store canned goods and other dry foods using the FIFO method. A delivery has just been unloaded and is ready to go into the dry storeroom. The foodhandler should: -put the supplies that were delivered today behind the supplies that were delivered last week. -put the supplies that were delivered today in front of the supplies delivered last week. -put the supplies that were delivered today on top of the supplies that were delivered last week. -put the heaviest supplies in the storage area first.
put the supplies that were delivered today behind the supplies that were delivered last week.
Bare-hand contact with ready-to-eat food ____________. -is never allowed under any circumstances -is acceptable as long as the food handler washes his/her hands -raises the risk of possible contamination -is safe as long as there are no obvious cuts
raises the risk of possible contamination
Using one set of cutting board for raw food and one set of cutting boards for ready-to-eat food -can help food be prepared more efficiently. - reduces the risk of time-temperature abuse. -is not efficient because there are more items to clean. -reduces the risk of cross-contamination.
reduces the risk of cross-contamination.
TCS food is food that must be frozen for safety. -requires time and temperature control for safety. -has been processed in a manufacturing plant. -is only packaged using reduced-oxygen packaging.
requires time and temperature control for safety.
The first step in cleaning and sanitizing items in a three-compartment sink is - air-drying items. - washing items in detergent. -immersing items in sanitizer. - scraping or soaking items.
scraping or soaking items.
it is preferable to store ready-to-eat foods -on the middle rack of a cooler -separate from other foods - in empty chemical containers -uncovered in food containers
separate from other foods
All of the following are the most common types of chemical sanitizers used in foodservice establishments, except -Quats. -chlorine. -sodium chloride - iodine
sodium chloride
Fresh poultry that has just been delivered should - have darkened wing tips. -be sticky under the wings. -spring back when touched. -be greenish around the neck.
spring back when touched.
Foods cooked in a microwave should be -left uncovered. - cooked at a lower temperature than the standard minimum internal cooking temperature. -stirred or rotated halfway through cooking. -served immediately after cooking.
stirred or rotated halfway through cooking.
All of the following are proper methods for thawing frozen food, except - in a refrigerator. -submerging the food under running potable water at a temperature of 100 degree F or lower. as part of the cooking process. - in a microwave, for food that will be cooked immediately.
submerging the food under running potable water at a temperature of 100 degree F or lower.
A USDA inspection stamp on meat indicates -that the meat is free of pathogens. -that the product and processing plant have been inspected. -that the processor or packer has paid for the voluntary service. -its quality level.
that the product and processing plant have been inspected.
When checking temperatures with a bimetallic stemmed thermometer, insert the stem into: -the thinnest part of the food. -the food until it is completely submerged. - the food up to the dimple. -the part of the food with the least amount of fat.
the food up to the dimple.
If plant foods are heat-treated, -their shelf like can be extended. -they are considered as TCS foods. -they taste better. -they must not be mixed with other foods.
they are considered as TCS foods.
Foodservice operations in all of the following facilities serve groups that are at high risk of contracting foodborne illness, except universities preschools hospitals senior care homes
universities
A food handler applies hand antiseptic and then scrubs hands and forearms for 15 seconds under warm running water. The food handler then thoroughly rinses and dries hands with a hot air drier. The mistake in this process was the the food handler - used hand antiseptic instead of an approved soap -did not follow up by applying a hand lotion -did not use a single-use towel to dry hands. -scrubbed hands for 15 seconds instead of 20
used hand antiseptic instead of an approved soap
Managers should know that allergy symptoms -typically include fever, paralysis, and mental coma. always occur immediately after consuming the food. -are usually so mild that no medical treatment is needed. -vary from very mild to potentially life-threatening.
vary from very mild to potentially life-threatening.
If you are using a three-compartment sink for cleaning and sanitizing, the first sink would be used for -scraping -rinsing -washing -sanitizing
washing
Flatware and utensils that have been cleaned and sanitized should be stored -with the handles up. -at a temperature of 41 °F or lower. -above cleaning supplies. -Within six inches of the floor.
with the handles up.
Highly susceptible populations include -college and university students who share common housing. -young children and people with compromised immune systems. -anyone that has eaten food that has been -contaminated and has symptoms of a foodborne illness. -individuals who eat raw or undercooked food from a home kitchen.
young children and people with compromised immune systems.
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? - Rinse it from the surface and them apply it a second time. -Test the surface first to confirm that there are no pathogens. - Use a test kit to check the sanitizer's concentration when mixing it. - Heat it to the temperature recommended by the manufacturer.
Use a test kit to check the sanitizer's concentration when mixing it.
Which method of cooling a hot pot of soup is correct? - Place the pot an a shelf in the freezer. -Use an ice water bath. -Set the pot on the prep table for 2 hours. - Place the pot on a cart in the cooler.
Use an ice water bath.
What strategy can prevent cross-contamination? -Prep raw food and ready-to-eat food at the same time -Use separate equipment when preparing each type of food -Prep food on both sides of a cutting board -Avoid time-temperature abuse
Use separate equipment when preparing each type of food
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? -Master cleaning schedule -Variance from the regulatory authority -Food safety certificate -Crisis-management plan
Variance from the regulatory authority
In what type of places are cockroaches typically found? - Cold, dry, and light - Warm, dry, and light - Cold, moist, and dark - Warm, moist, and dark
Warm, moist, and dark
Which of the following is the proper method for keeping thermometers clean? -Rinse them under warm water and dry with a single-use towel after each use. -Wash, rinse, sanitize, and air dry after each use. -Wipe them on a single-use towel after each use. -Wash in warm water and air dry after each use.
Wash, rinse, sanitize, and air dry after each use.
What should be done with food-contact surfaces after pesticides have been applied? - Used only after a 20-minute wait -Checked with a sanitizer test kit - Washed, rinsed, and sanitized - Replaced with new equipment
Washed, rinsed, and sanitized
What is the main information provided on shellstock identification tags? -How much the shellfish weight and how big they measure -The temperature at which the shellfish need to be kept -When and where the shellfish were harvested -Whey shellfish need additional levels of inspection
When and where the shellfish were harvested
When should hand antiseptics be used? -After washing hands - Before washing hands - When soap is unavailable -When gloves are not being used
After washing hands
What is the only completely reliable method for preventing backflow? -A grease trap -Vacuum breaker - Air gap - Cross-Connection
Air gap
What is the only completely reliable method for preventing backflow? -Air gap - Ball valve -Vacuum breaker -Cross-connection
Air gap
Which of the following is an example of an air gap? -A hose that is left submerged in a bucket -A faucet that is at the same level as the flood rim of a sink -Waste water that is channeled into a floor drain -Air space between the drainpipe of a sink and the floor drain
Air space between the drainpipe of a sink and the floor drain
When the following products are stored in a refrigerator, which should be placed on the top shelf? -Raw whole turkey -Ground pork -Raw fish -Chicken Salad
Chicken Salad
Which may be handled with bare hands? -Canned tuna for sandwiches -Pickled watermelon for garnish - Cooked pasta for salad - Chopped tomatoes for soup
Chopped tomatoes for soup
What should be done before cleaning and sanitizing items in a three-compartment sink? -Soak all items in a bleach solution -Soak all items in a detergent solution - Clean and sanitize all work surfaces and each sink -Immerse items in a chemical-sanitizing solution
Clean and sanitize all work surfaces and each sink
After what activity must food handlers wash their hands? -Cleaning used silverware from tables - Serving customers their food -Leaving the building after their shift - Stocking paper products on a salad bar
Cleaning used silverware from tables
After which activity must food handlers wash their hands? -Serving customers -Clearing tables -Applying hand antiseptic -Putting on gloves
Clearing tables
A back-up of raw sewage had occurred in the kitchen. What should happen next? -Check for a pest infestation. - Switch to single-use service items. - Close the affected area and clean it. - Serve only food made before the backup.
Close the affected area and clean it.
What factor influence the effectiveness of a chemical sanitizer? -Concentration, temperature, contact time, pH, and water hardness -Concentration, absorbency, moisture, alkalinity, salinity -Concentration, protein, acidity, air temperature, strength -Concentration, water activity, reactivity, pressure, density
Concentration, temperature, contact time, pH, and water hardness
What is the first step in developing a HACCP plan? -Identify corrective actions -Conduct a hazard analysis - Establish monitoring procedures - Determine critical control points
Conduct a hazard analysis
Which is a source of the virus that causes hepatitis A? -Feces-contaminated water - Rats and mice - Wild mushrooms -Domestic pigs
Feces-contaminated water
Which of the following is a toxin that can occur in certain species of fish that have been time-temperature abused? -Ciguatera -Histamine - Fungi -Yeast
Histamine
What is the most important factor in choosing a food supplier? -It has a HACCP program or other food safety system. -It has documented manufacturing and packing practices. -Its warehouse is close to the operations, reducing shipping time. -IT has been inspected and complies with local, state, and federal laws.
IT has been inspected and complies with local, state, and federal laws.
What practice can help prevent allergic reactions? -Cooking different food types in the same oil -Identifying ingredients for customers -Providing home delivery service -Using parchment paper when baking cookies
Identifying ingredients for customers
A foodhandler is prepping a seafood dish on March 4, using shrimp and scallops. The shrimp has a use-by date of March 8, and the scallops have a use-by date of March 10. What is the use-by date for the seafood dish? -March 4 -March 8 -March 10 -March 12
March 8
What temperature should the water be for manual dishwashing in the three compartment? -Must be at least 70 degree F - Must be at least 90 degree F -Must be at least 100 degree F -Must be at least 110 degree F
Must be at least 110 degree F
What is cross-contamination? -The transfer of microorganisms from one food or surface to another -The presence of harmful microorganisms in food - When someone becomes ill after having eating food containing toxins -When more than two people become sick from eating the same food
The transfer of microorganisms from one food or surface to another
Which of the following is an example of cross-contamination? -Cleaning and sanitizing work surfaces -Speaking to someone who has a cold -Touching raw food and then touching ready-to-eat food -Washing hands frequently
Touching raw food and then touching ready-to-eat food
Which organization includes inspecting food as one of its primary responsibilities? -Occupational Safety and Health Administration -Centers for Disease Control -U.S. Public Health Service -U.S. Department of Agriculture
U.S. Department of Agriculture
What food item is permissible to re-serve to customers? -Uneaten rolls or bread -Uncovered table condiments -Recycled plate garnishes -Unopend cracker packages
Unopened cracker packages
Which food may be re-served to customers? -Unused, uncovered condiments -Uneaten bread -Unopened pre-packaged food -Unused whole fruit garnish
Unopened pre-packaged food
A running faucet is located below the flood rim of a sink. This is an example of -an air gap. - a vacuum breaker. -work flow. -a cross-connection.
a cross-connection.
An employee may continue to work with food if she has -a sore throat - a headache - a fever -diarrhea
a headache