serve safe Quiz1

When should hand antiseptics be used?

After washing hands

Wheezing and shortness of breath are symptoms of what? An allergic reaction Hepatitis A Bacillus cereus Hemorrhagic colitis

An allergic reaction

T/F Hold hot TCS food at an internal temperature of 120∘F (49∘C) or higher.

F

Use hand antiseptic before washing hands.

F

Which thermometer is limited to measuring surface temperatures? Thermistor Thermocouple Infrared thermometer Bimetallic stemmed thermometer

Infrared thermometer

What is the most important way to prevent foodborne illnesses caused by viruses? Practice correct cleaning and sanitizing Prevent cross-contamination time and temperature Practice good personal hygiene

Practice good personal hygiene

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120∘F (49∘C), which did not meet the operation's critical limit of 135∘F (57∘C). The chef recorded the temperature in the log and reheated the soup to 165∘F (74∘C) for 15 seconds within 2 hours. Which was the corrective action?

Reheating the soup

Which food contains a common allergen? Potatoes sautéed in duck fat Green beans dressed with olive oil and garlic Melon slices wrapped with prosciutto (ham) Smoked salmon wrapped in a lettuce leaf

Smoked salmon wrapped in a lettuce leaf

What is the purpose of a food safety management system?

To identify and control possible hazards throughout the flow of food

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

Top

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate? - ±3∘F or ±1.5∘C - ±4∘F or ±3∘C - ±2∘F or ±1∘C - ±1∘F or ±5∘C

Correct Answer ±3∘F or ±1.5∘C

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? - Poor personal hygiene - Time-temperature abuse - Poor cleaning and sanitizing - Cross-contamination

Correct! Time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food? Thermocouple Thermistor Time-temperature indicator Bimetallic stemmed thermometer

Correct! Time-temperature indicator

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 example of which HACCP principle?

Corrective action

Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. True False

False

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

Mushrooms seasoned with soy sauce and brown sugar

Place the handwashing in the correct order Group of answer choices Rinse your hands and arms thoroughly under warm running water Vigorously scrub hands and arms for at least 10 to 15 seconds Apply enough soap to build up a good lather Dry hands and arms with a single-use paper towel or a hand dryer Wet your hands and arms with warm running water

Step 1 [ Choose ]

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

Storage

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 with food supplies below the prep table Store the sanitizer bottle on the floor between uses Store the sanitizer bottle away from the prep area. Store the sanitizer bottle on the work surface of the prep table

Store sanitizer bottle away from the prep area.

T/F Hold cold TCS food at an internal temperature of 41∘F (5∘C) or lower.

T

Wearing a dirty uniform or apron can contaminate food.

T

You should not have painted fingernails when prepping food.

T

You should wash your hands after taking a break to smoke.

T

What is the problem with storing raw ground turkey above raw ground pork? - Time-temperature abuse - Poor personal hygiene - Cross-contact with allergens - Cross-contamination

- Cross-contamination

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

10 seconds

At what minimum temperature should hot TCS food be held?

135F(57C)

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

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

41 F (5C)

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41∘F (5∘C) or lower? - 7 days - 3 days - 9 days - 5 days

7 days

What is the maximum water temperature allowed when thawing food under running water? - 55∘F (13∘C) - 65∘F (18∘C) - 60∘F (16∘C) - 70∘F (21∘C)

70∘F (21∘C)

How far above the floor should food be stored? - At least 6 inches (15 centimeters) - At least 1 inch (3 centimeters) - At least 4 inches (10 centimeters) - At least 2 inches (5 centimeters)

At least 6 inches (15 centimeters)

What is the most important way to prevent a foodborne illness caused by bacteria? Practice good personal hygiene Control time and temperature Practice correct cleaning and sanitizing Prevent cross-contamination

Control time and temperature

What temperature must TCS food be reheated to if it will be hot held? - 155∘F (68∘C) for 15 seconds - 145∘F (63∘C) for 15 seconds - 165∘F (74∘C) for 15 seconds - 135∘F (57∘C) for 15 seconds

Correct! 165∘F (74∘C) for 15 seconds

What is the correct temperature for receiving cold TCS food? 32∘F (0∘C) or lower 41∘F (5∘C) or lower 45∘F (7∘C) or lower 50∘F (10∘C) or lower

Correct! 41∘F (5∘C) or lower

At what air temperature can you store shell eggs? - 45∘F (7∘C) or lower - 41∘F (5∘C) or lower - Room temperature - 60∘F to 70∘F (16∘C to 21∘C) or lower

Correct! 45∘F (7∘C) or lower

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? - 90 minutes - 70 minutes - 80 minutes - 60 minutes

Correct! 60 minutes

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order? - According to minimum acceptable storage temperatures, with food that can tolerate the warmest temperature on the top shelf and food needing the coldest temperature on the bottom. - According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom. - According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom. - According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom.

Correct! According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom.

At what temperatures do most foodborne pathogens grow most quickly? Between 0∘F and 41∘F (-18∘C and 5∘C) Between 45∘F and 65∘F (7∘C and 18∘C) Between 70∘F and 125∘F (21∘C and 52∘C) Between 130∘F and 165∘F (54∘C and 74∘C)

Correct! Between 70∘F and 125∘F (21∘C and 52∘C)

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? Check the dimple Calibrate the thermometer Clean and sanitize the thermometer Take the temperature of the roast chicken

Correct! Calibrate the thermometer

What must food handlers do to food immediately after thawing it in the microwave oven? - Cook it - Hold it - Cool it - Freeze it

Correct! Cook it

Select the way the food became unsafe: A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. Poor personal hygiene Time-temperature abuse Cross-contamination Poor cleaning and sanitizing

Correct! Cross-contamination

What must be included on the label of TCS food that was prepped in-house? - Name of each TCS ingredient included. - List of all potential ingredients in the food. - Date that the food should be thrown out. - Date that the food was received.

Correct! Date that the food should be thrown out.

What are the most common symptoms of a foodborne illness? Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

Correct! Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

The first step in cooling TCS food is to cool it from 135∘F to 70∘F (57∘C to 21∘C) within 3 hours. True False

Correct! False

What is the best method of checking the temperature of a delivery of fresh fish? Feel the fish, making sure that it is cold to the touch Insert a thermometer probe into the thickest part of the fish Place a time-temperature indicator on the surface of the fish Use an infrared thermometer to check the fish's temperature

Correct! Insert a thermometer probe into the thickest part of the fish

What is required when receiving fish that will be served raw or partially cooked? It must be alive when received. It must be thawed in the microwave. It must be used within 24 hours of receiving. It must be correctly frozen before you receive it.

Correct! It must be correctly frozen before you receive it.

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 dried with a paper towel 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-dried

Correct! It must be washed, rinsed, and sanitized

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 operation, reducing shipping time Its has been inspected and complies with local, state, and federal laws

Correct! Its has been inspected and complies with local, state, and federal laws

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? -Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast - Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts - Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon - Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce

Correct! Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

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. Check the interior air temperature of the delivery truck. Open a carton and insert a thermometer stem into the food.

Correct! Open a carton and insert a thermometer stem into the food.

What probe should be used to check the temperature of a chicken breast? Air probe Surface probe Immersion probe Penetration probe

Correct! Penetration probe

How should temperature of vacuum-packed meat be checked during receiving? Lay the thermometer stem or probe on the surface of the top package. Place the thermometer stem or probe between two packages of product. Open a package and insert the thermometer stem or probe into the product. Insert the thermometer stem or probe through the package into the product.

Correct! Place the thermometer stem or probe between two packages of product.

What is an important measure for preventing foodborne illness? Serving locally grown, organic food Using new equipment Preventing cross-contamination Measuring pathogens

Correct! Preventing cross-contamination

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

Correct! Rare hamburger

What should be done with an item that has been recalled? Arrange for the vendor to pick up the item, notify staff, and document the recall. Recondition the item, heat it to its minimum internal temperature, or throw it out. Record the item's use-by date, place the item in storage, and note the loss for bookkeeping. Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.

Correct! Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.

Which item can be received at 45∘F (7∘C)? Shell eggs Ground beef Bean sprouts Chopped tomatoes

Correct! Shell eggs

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

Correct! The items are placed in the correct storage location.

Why are preschool-aged children at a higher risk for foodborne illnesses? Their appetites have increased since birth They are more likely to spend time in a hospital They have not built up strong immune systems They are more likely to suffer allergic reactions

Correct! They have not built up strong immune systems

Select the way in which the food became unsafe: Leftover chili is cooled on the counter. Cross-contamination Poor personal hygiene Time-temperature abuse Poor cleaning and sanitizing

Correct! Time-temperature abuse

What causes large ice crystals to form on frozen food and its packaging? Cross-contact Cross-contamination Time-temperature abuse Incorrect cleaning and sanitizing

Correct! Time-temperature abuse

What is a foodborne illness outbreak? When two or more food handlers contaminate multiple food items When an operation served contaminated food to two or more people When two or more people report the same illness from eating the same food When the CDC receives information on two or more people with the same illness

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

A thermometer used to measure the temperature of food must be accurate to what temperature? ±2∘F or ±1∘C ±4∘F or ±3∘C ±6∘F or ±5∘C ±8∘F or ±7∘C

Correct! ±2∘F or ±1∘C

A foodborne-illness outbreak is when two or more people get sick after eating at the same restaurant. True False

False

Adults are more likely than preschool-aged children to get sick from contaminated food. True False

False

All pathogens need oxygen to grow. True False

False

Cook a whole turkey to a minimum internal cooking temperature of 155∘F (68∘C) for 15 seconds. True False

False

Coolers are designed to cool hot food quickly. True False

False

The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. True False

False

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? Shiga toxin-producing E. coli Salmonella Typhi Norovirus Shigella spp.

Norovirus

Select the way the food became unsafe: A food handler prepping a salad stops to scratch an itch on their arm and then returns to making the salad. Time-temperature abuse Poor cleaning and sanitizing Cross-contamination Poor personal hygiene

Poor personal hygiene

Shiga toxin-producing E. coli is commonly linked with what type of food? Raw ground beef Dairy products Potato salad Thick stews

Raw ground beef

Active managerial control focuses on managing the risk factors for foodborne illness.

T

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? Tell the cook to go to the doctor and then immediately come to work Tell the cook to come in for a couple of hours and then go home Tell the cook to rest for a couple of hours and then come to work Tell the cook to stay away from work and see a doctor

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

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns

Select all actions that can contaminate food. Touching your hair, face, or body Handling money Wearing a hat while prepping food Wearing a clean apron Sneezing coughing, or using a tissue

Touching your hair, face, or body Handling money Sneezing coughing, or using a tissue

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

Toxin

Parasites are commonly associated with seafood. True False

True

Some thermometers cannot be calibrated. True False

True

After which activity must food handlers wash their hands? Clearing tables Serving guests Putting on gloves Applying hand antiseptic

clearing tables

When must you discard tuna salad that was prepped on 19? - July 27 - July 25 - July 23 - July 21

Correct! July 25

Which is a TCS food? Sprouts Strawberries Flour Bread

Sprouts

Who is most at risk of contaminating food?

A food handler whose young daughter has diarrhea

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

A variance from the regulatory authority

Where in a cooler should dairy products be stored? Away from ready-to-eat food, in a designated area Close to the door, in a clean and sanitized area Away from the door, in the coldest part of the cooler Below meat products, in a covered container

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

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

Clean plate

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

Why must prep tables be cleaned and sanitized between uses? - To reduce toxic-metal poisoning - To prevent cross-contamination - To make space to work safely - To avoid time-temperature abuse

Correct! To prevent cross-contamination

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? Just past the tip of the thermometer stem Halfway between the tip of the thermometer stem and the dimple Up to the dimple in the thermometer stem Past the dimple of the thermometer stem

Correct! Up to the dimple in the thermometer stem

T/F Your operation may be allowed to hold chicken salad at room temperature if the operation has an approved, written procedure and the salad has a label specifying that it must be thrown out after eight hours.

F

The temperature of a roast is check to see if it as met its critical limit of 145∘F (63∘C) for 4 minutes. This is an example of which HACCP principle?

Monitoring

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

Running water at 135∘F (57∘C) or higher, or a container of water at 135∘F (57∘C) or higher

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 Headache with soreness Thirst with itchingSoreness with fatigue

Sore throat with fever

Identifying risks is the first step in implementing active managerial control.

T

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

Take off their aprons

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control? Oxygen Time Moisture Acidity

Time

A food handler's hands can transfer pathogens from one food to another. True False

True

What should food handlers do to prevent food allergens from being transferred to food? Label chemical containers correctly Store cold food at 41∘F (5∘C) or lower Use cleaned and sanitized utensils when prepping the order Cook food to the appropriate minimum internal temperature

Use cleaned and sanitized utensils when prepping the order

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

Verification

When is it acceptable to eat in an operation?

When sitting in a break area