e food handlers

If the food is removed from a cold holding environment then the____ food must be discarded after ___ hours at room temperature.

(_41 degrees_ or less) ,4

What steps should be taken to address a violation?

- Be certain to clearly understand the specific infraction -Immediately devise corrective procedures to cure the problem -Ensure that these corrections are entered into any manuals you use - Instruct the pertinent personnel about the change

List 5 common chemical sanitizers.

- Chlorine -Acids - Iodine - Quaternary ammonium compounds -Unscented household bleach

6 pest control practices.

- Clean counters & preparation surfaces -Use tightly sealed food storage containers -Lockers and rest rooms that are well organized and not accumulating trash -Vending machines with clean areas beneath and behind machines - Utility areas with no out-of-sight corners of floors or ceilings -Effective trash management

7 steps to produce useful Hazard Analysis Critical Control Points or HACCP.

- Identify the potential consumer Health Hazards -Identify the Critical Control Points where the hazards may occur -Establish Critical Limits for the potential hazards and have safety measures in place -Establish monitoring routines to ensure safety measures are working - Develop predefined responses and corrective actions if monitoring indicates a problem -Implement an accurate and detailed record keeping system that documents problems and the remedial steps to be taken - Establish an ongoing verification system that ensures all of the HACCP steps are being followed

How are the sources of foodborne illness most commonly introduced to food? Select the 3 correct answers below.

- incoming raw materials - food handlers -pest

Which of the following statements is NOT a requirement of 3 compartment sinks?

-Accurate thermometers must be installed on all dishwashers.c. -Dishwashing machines that use a chemical sanitizer must be equipped with a device that audibly or visually indicates when more sanitizer needs to be added.

Which of the following guidelines should you follow for labeling food for on-site storage & reuse?

-All food items not stored in their original containers must be labeled. -Food labels should include the name of the food or a statement that clearly and accurately identifies it. -It is not necessary to label food if it will clearly not be mistaken for another item.

Which of the following are considered to be prerequisites to establishing an affective HACCP?

-Appropriate implementation of Effective Management Principles and supervision -Consistent and effective personal hygiene -A properly set up workplace with sufficient lighting and organized storage -Equipment designed for use in a food establishment -Proper cleaning and sanitizing of all surfaces and equipment that contacts food -Proper pest control and waste management -Utilization of only approved suppliers -Careful and well documented vendor selection -Standard protocols for monitoring time/temp

6 hygiene practices that all employees must follow.

-Arrive to work with clean appearance and in clean clothes -Hair must be effectively restrained when working around food or prep areas - Long beads must be restrained -Fingernails must be trimmed -Gloves must be worn over nail polish or artificial nails when preparing foods -No watches, rings, bracelets, or other Jewelry on the arms or hands when preparing food (plain band-style rings may be worn under a glove)

3 best practices for food purchasing.

-Carefully calculate food quantity and order only what you can use -Buy from reputable, reliable sources who follow all federal, state, and local food codes -Create specifications for the food products that you receive from vendors

What circumstances will affect proper sanitization?

-Chemical concentrations - Temperature requirements -Time requirements - Water conditions

Which of the following foods are considered to be Temperature Controlled for Safety (TCS)?

-Cooked starches -Animal products -Fruits & vegetables

the two stage cooling process.

-Cool the food from 135oF to 71oF in no more than 2 hours -Cool the food to below 41oF within 4 hours, for a total of 6 hours

Which of the following are symptoms of Big Six food poisoning?

-Diarrhea -Abdominal pain & cramps -Nausea & vomiting -Fever & headache

the instances when production-line food processing equipment needs to be cleaned and sanitized.

-Each time there is a change in processing between types of animal products -Each time there is a change from raw to ready-to-eat foods -After substantial interruptions - After each shift change and/or every 4 hours - Throughout the day as necessary -After the final use on each working day

Which of the following 3 statements accurately describe the requirements around prep equipment?

-Equipment should be mounted on approved casters or wheels. -Wheeled equipment should be provided with either quick-disconnects or flexible utility service lines. -Floor- mounted food equipment shall be certified by the National Sanitation Foundation (NSF) or an equivalent organization

In the spaces below, list three ways in which you can keep food safe from physical contamination.

-Examine food closely before serving -Wash fruits and vegetables carefully before serving -Keep food preparation areas free of objects that could fall into food

7 guidelines you should you follow when receiving food.

-Food must be fresh and arrive before the code date -Packaging must be clean and not damaged -Only accept fresh fish with shiny skin and red gills -Check for bad or unusual odors -Make sure there is no evidence of pests or other contamination -Check for ice to make sure food has been transported at the correct temperature -Check that food is properly labeled

name voluntarily adhere to: two nongovernmental controls that many manufacturers, farmers and other groups

-Good Agricultural Practices (GAP) -Good Manufacturing Practices (GMP)

3 ways viruses can be transmitted

-Hand contact -Sneezing & coughing -Through the air

Which of the following are characteristics of acceptable garbage/recycling bins/receptacles?

-Hands-free trash can lids are required indoors -Receptacles must be leak-proof and have tight fitting lids -Receptacles must be durable, cleanable, and insect & rodent resistant

Flooring in non-carpeted areas must be:

-Impervious to water -Easily cleanable

5 most commonly reported food preparation practices that contribute to foodborne illness according to the Center for Disease Control and Prevention:

-Improper temperature control -Inadequate cooking of food3: Contaminated equipment4: Unsafe food source 5: Poor personal hygiene

Which of the following accurately reflect the four parts of a properly designed pest management program?

-Inspection -Treatment -Communication -Continual follow-up

Inspectors can take which of the following actions if a violation is found?

-Issue a minor citation with the expectation that the infraction be remedied -Terminate any and all employees -Prohibit certain foods from being served until the infraction is remedied -Prohibit any food from being served until the infraction is remedied -Revoke the food establishment's licenses -Issue a warning to guests about the infraction

3 rules you should follow when Hot Holding foods.

-Keep hot foods hot by maintaining a temperature of 135°F or higher -Make sure steam tables or chafing dishes are already hot before loading with hot food -Do not use holding units, such as steam tables or chafing dishes, to cook or reheat foods

What are the 5 wall and ceiling characteristics that are required in a food service establishment?

-Light colored -Durable -Non-absorbent -Sealed -Easily cleanable

4 rules you should follow when Cold Holding foods.

-Maintain cold foods at 41°F or lower -Hold cold foods in serving containers on ice; the food should not be in contact with the ice -Prepackaged food may not be stored in direct contact with ice or water if there is a possibility of water entry due to its packaging or its positioning - Food should be covered, wrapped, or protected by sneeze guards when possible

four strategies that help avoid contamination from common food allergies.

-Make food content information available to customers and provide complete, easy- to-understand information about how your food was prepared. -Ensure no cross-contamination of allergenic and non-allergenic food. -Store allergenic foods away from non-allergenic foods when possible. -Always thoroughly clean equipment used to prepare allergenic foods.

Which of the following food lists are Temperature Controlled for Safety (TCS) foods (foods that are susceptible to foodborne hazards due to time and temperature)?

-Meat, Fish, Poultry -Rice, Potatoes, Pasta -Cooked Vegetables

list the 4 purchasing regulations.

-Meats should be inspected by the USDA or other agency with animal health 9 jurisdiction -Parts or packaging should carry a federal or state inspection stamp -Eggs should have a USDA grade; frozen and dried eggs should be pasteurized -Live shellfish must have control tags available and kept on the premises for 90 days after the last product was consumed or discarded

How should you maintain a safe freezer temperature?

-Monitor and record temperatures regularly -Defrost units regularly; store frozen foods in another freezer during defrosting

What are the 2 requirements for refrigeration?

-Must be capable of operating at 41°F or below at all times -Must have a thermometer, accurate to plus or minus 3°F

4 characteristics of a 3 compartment sink with drain boards.

-Must be certified by the NSF or equivalent -Must be smooth and have rounded corners, with no bumpy welded seams - Must have adequately sized self-draining drain boards, racks, or tables to accommodate soiled and clean items -Sink compartments must be large enough to accommodate immersion of at least half of the largest piece of equipment or utensil used in the establishment

4 requirements for a water waste pipe.

-Must discharge through an indirect waste pipe by means of an air gap -Floor drains must be equipped with proper strainers that are easily accessible for maintenance and cleaning - A grease trap, if required, must be easily accessible for cleaning -Sewage must be disposed of through an approved facility operated according to law

4 requirements for ventilation hoods.

-Must meet the requirements of locally adopted codes -Must be installed above all heat generating equipment that is capable of producing grease-laden vapors -Must provide sufficient ventilation to prevent grease, condensation, smoke, or noxious odors from collecting in the food establishment -Filters or other grease extracting equipment must be designed to be cleaned in place or readily removable for cleaning and replacement

eight areas that should be inspected and addressed for existing or potential pest problems:

-Objects lying or stored directly on the ground -Garbage-handling systems -Drainage systems - Open areas that can become overgrown with tall grass and weeds -Perimeter walls & retaining structures - Cover plates and catch basins -Areas where pipes come through walls - Doors, windows, & other openings

Which three groups are most at risk from foodborne illness?

-Older adults -Immune-compromised people -Young children

In the spaces below, list five ways in which you can keep food safe from chemical contamination.

-Only use chemicals that are approved for use near -Never put chemicals in unlabeled containers that could be used for other purposes -Chemical containers must have easy-to-read labels and easy-to-follow directions -Food must be stored in containers designated for food storage -Fresh fruits and vegetables should always be washed thoroughly

Which of the following is the safest method for thawing food?

-Place it in the refrigerator

4 ways to safely thaw food?

-Place it in the refrigerator -Run it under cold water -Put it in the microwave -Cook it

2 rules you should follow in order to properly use a probe food thermometer.

-Place the metal stem at the center of food several inches below the surface for at least 20 seconds -Keep the probe away from bone and fat to ensure an accurate reading

How should you maintain a safe refrigerator temperature?

-Place thermometers in the warmest and coldest areas of refrigerators -Measure and record refrigerator air temperature regularly -Label and date all foods when they are placed in the refrigerator

What are the 2 practices that increase the chance of spreading viral infections?

-Poor handwashing (duration, technique, and infrequency) -Handling or being near food when symptoms of illness are present

ready to eat foods (foods served without additional washing or cooking).

-Produce that is eaten raw Food - Foods that will not be cooked - Bakery or bread items - Ice used in drinks or foods

6 requirements for restrooms in food service establishments.

-Public access to the restrooms may not be through food preparation areas, food storage areas, or dishwashing areas - Must have tight fitting, self-closing doors -Must have a forced-air ventilation system -Must have an adequate number of trash receptacles -Must have handwashing sinks equipped with hot and cold running water supplied through a mixing valve faucet and capable of reaching 100°F -Must have an adequate supply of hand cleanser

What are the 2 best ways to avoid plant and fish toxins?

-Purchase these goods from approved, reputable suppliers -Store and prepare them properly

Which of the following 4 statements accurately describe the requirements around stationary table-mounted equipment?

-Sealed to the table or counter. -Elevated to provide at least a 4" clearance between the table or counter and equipment. -Equipment must be installed 4" away from the wall or sealed to the wall if open underneath. -Metal legs and undershelves should be made of stainless steel.

steps Managers must take to ensure a safe work environment while implementing an effective IPM.

-Staff must be informed and provided access to all Material Safety Data (MSD) -Only licensed pest control contractors should be used in a food establishment -Monitoring, record keeping, and follow-up are required -If possible/practical, less-toxic means of control should be used vs general spraying

list 3 ways in which you can ensure safe, dry storage conditions.

-Store dry foods in designated storage areas, away from pipes or other potential sources of moisture -Store dry food staples in their original packages or tightly closed, airtight food grade containers below 85°F -Always store food items separate from nonfood items

list 5 tools that can be used to handle ready to eat foods.

-Tongs -Scoops -Utensils -Deli papers -Single-use gloves

6 signs of pests.

-Unusual discoloration -Smells -Tracks - Droppings - Gnaw marks - Scratches

How can Verification be used to ensure food safety in an effective HACCP? Select all correct statements.

-Verification systems ensure that employees use the record keeping systems -Verification and auditing methods, procedures, and tests can be used to determine if the HACCP system is working correctly -There are a number of software applications that are designed to help you and ensure employee compliance

Which of the following symptoms must an employee report?

-Vomiting -Diarrhea -Jaundice -Sore throat with fever -Exposed boils or open, infected wounds

two strategies that can be used to avoid cross-contamination.

-Wash all surfaces that come in contact with raw meat, poultry, fish, and eggs with hot, soapy water and sanitize before moving on to the next step in food preparation. -Cutting boards or cutting blocks that have scratches and cuts into the surface must be resurfaced or replaced as needed.

What are eight rules for proper disposal of gloves?

-Wash hands before putting on gloves -Change gloves that rip -Change gloves that might be contaminated - Never wash or reuse gloves -Change gloves between working with raw and ready-to-eat foods -Change gloves after 4 hours of continuous use on a repetitive job -Throw gloves away after use - Wash hands after taking gloves off

What are 3 ways in which you can verify that the dishwasher is running at the correct temperature and the sanitizing solution is at an acceptable concentration level?

-Water temperatures should be recorded periodically during various cycles -Any deviations from the design specifications must be reported immediately so that repairs or adjustments can be made -Tests should be taken periodically to ensure the correct concentration of chemical sanitizers are used

put the handwashing steps

-Wet hands -Apply soap & scrub -Rub for 10-15 seconds -Scrub backs of hands and between fingers -Rinse hands -Dry with a disposable towel or dryer

When can animals be allowed in a food serving establishment?

-When edible or decorative fish are in aquariums, shellfish or crustacea are on ice, under refrigeration, or in a display tank s -When police or security officers have patrol dogs in certain areas -When service animals are with their owner or a service animal in training with an approved trainer -When pets are in common dining areas of institutional care facilities outside of meal times

3 sources of foodborne illness

-biological hazards - chemical hazards - physical hazards

which of the following are the main responsibilities of the Person in Charge (PIC) of Food Safety?

-develop and implement all operating procedures required by the food code - ensure all employees are aware that they must report certain health conditions that relate to the transmission of foodborne illness - ensure any product received by the establishment after operating hours is delivered in a manner that does not create a food safety hazard.

Complete the following sentence describing handwashing stations: Food establishments must have a designated ___________ capable of reaching 100°F and an adequate supply of _single use paper towels______ or an _air dryer__________ capable of reaching 100°F and an adequate supply of _______ or an _

-handwashing sink -single use paper towels -air dryer

The three goals of food safety are to provide food that is

-safe - honestly presented -unadulterated

What is a safe freezer temperature?

0 degrees F or lower

Warewashing in a 3-compartment sink requires a minimum 50 ppm chlorine sanitizing solution. That works out to be approximately ______________ of chlorine for each gallon of water.

1/2 teaspoon

Food contact surfaces must be sanitized using a contact time of 30 seconds and a temperature of at least 100 degrees Fahrenheit if the ph is ___

10 or less

At least ____ foot-candles at a distance of ____ inches above the floor in areas such as walk-in refrigeration units, dry-food storage areas, and in other areas during periods of cleaning.

10;30

Rinse water in dishwashing machines utilize chemical sanitizers must not exceed a temperature of __________ F to avoid ruining the liquid sanitizer.

110 degrees

Name the appropriate concentration level for iodine sanitizer?

12.5-25 ppm

Commercially processed precooked food items must be reheated to ____ and this temperature must be maintained for at least ____ seconds.

135 degrees F;15

Commercially raised game (e.g. rabbits) Meat (Pork, Beef Roast, etc.)Fish (Fresh or Frozen)Raw eggs cooked for immediate service

145 degrees,15 seconds

Ground beef must be cooked to a safe internal temperature of:

155 degrees

Raw eggs not for immediate service Tenderized meatsMeats injected with liquids (to enhance flavoring or texture) Ratites (Ostrich, Rhea and Emu) Ground meat, fish, or commercially raised game animals (Buffalo, Elk, etc.)

155 degrees,15 seconds

Properly cooled foods that will be served immediately must be reheated to _____ within _____ hours and this temperature must be maintained for at least _____ seconds.

165 degrees F;2;15

Food cooked in a microwave oven must reach a safe internal temperature of ____ degrees and then allowed to stand for an additional two minutes:

165 degrees

In-place washing machine rinse water using heat sanitizing in place of chemical sanitizers must have sanitizing rinse water that reaches a minimum __.

165 degrees F

Stuffing containing fish, meat, ratites & poultryStuffed fish, meat, pork, pasta, ratites & poultry Poultry (Chicken, Turkey)Wild game animals (Buffalo, Elk etc.)

165 degrees,15 seconds

Food reheated in a microwave oven should reach _____ and must be allowed to stand at least _____ minutes to allow for conduction of heat throughout the food

165;2

To sanitize items using the hot water method, the water temperature must be at least

171F

Conveyor style washing machines using heat sanitizing in place of chemical sanitizers must have sanitizing rinse water that reaches a minimum temperature of __

180_____ degrees F.

5 Biological Contaminants:

1: Bacteria 2: Viruses 3: Live parasites 4: Fungi 5: Molds

list 6 sources of Chemical Contaminants:

1: Cleaning & sanitizing 2: Pesticides 3: Non-edible lubricants 4: Personal care products 5: Paints 6: Certain types of metal, when improperly used

3 types of Physical Contaminants

1: Inedible food parts (bones, fish scales, & fruit pits) 2: Dead bugs (organic matter) 3: Unnatural physical contaminants (artificial nails, bandaids, metal, & glass)

What are the 5 control points you should include in an effective HACCP?

1: Ingredients and raw materials, including receiving, storage, and your supplier's Environmental Health Department scores 2: Activities conducted in the preparation process3: Equipment used in preparation process4: Equipment and facility sanitation schedule5: Likelihood of the potential hazard in the specific food processing and handling system

What are the 4 ways in which chemical toxins can be introduced in food?

1: Insecticides 2: Cleaning products 3: Byproduct of multiplying bacteria 4: Using improper metal materials

What are the FDA's Big Six illnesses?

1: Nontyphoidal Salmonella 2: Salmonella TyphiIllness 3: ShigellaIllness 4: Shiga Toxin Producing E. Coli 5: Hepatitis A Norovirus

List the 7 guidelines from AMC that can be used to minimize food safety risks?

1: Standard Operating Procedures (sops) for general operations 2: Hazard Analysis Critical Control Points for critical issues 3: Purchasing and receiving specifications 4: Equipment and facility cleaning and maintenance schedule 5: Companywide record keeping 6: Manager and Effective Management Principles 7: Employee health and hygiene policies

What are the 5 ways in which bacteria can infect food?

1: Time & temperature 2: Soil 3: Animals 4: Raw meat 5: Human contact

In the spaces below, list 4 ways to minimize the risk of parasites.

1: Use approved, reputable suppliers 2: Use water from safe sources 3: Cook all meats, fish, & shellfish to approved temperatures 4: Follow established hygiene guidelines

At least ____ foot-candles at a distance of ____ inches above the floor in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for hand washing, ware washing, equipment and utensil storage; and in restrooms.

20;30;

An accurate thermometer should read a temperature of __________ when using the ice method to calibrate it:

32 f

How long can food stay within the Temperature Danger Zone?

4 hours

Complete this sentence describing cooling room temperature foods: Potentially hazardous food made from ingredients that are at room temperature must be cooled within 4 hours to ___ or colder after they have been opened.

41 degrees

What is a safe refrigerator temperature?

41 degrees F or lower

Refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be received at a temperature of __________?

41F or below

A Food handler has cooled a container of chili to 70 degrees F within one hour. How much time is left to cool the chili to 41 degrees F?

5 hours

At least ____ foot-candles in areas where a food employee is working with unpackaged, potentially hazardous food or with food utensils and other equipment such as knives, slicers, grinders, or saws, where employee safety is a factor.

50

Food contact surfaces must be sanitized using a contact time of 30 seconds and a temperature of 75 degrees Fahrenheit for a ph of ___

8 or less

What is a cross-connection?

A direct arrangement of pipes or transfer material which allows a potable water supply to be connected to a contaminated water source

What is a Critical Limit?

A measurable point which, if reached or exceeded, will result in an undesirable outcome.

Which of the following does not require a food handler to avoid work?

A restaurant employee with a sore throat and fever

which does not require a food handler to avoid work?

A restaurant employee with a sore throat and fever

which of the folllowing accurately describes what a Monitoring Routine is?

A tool or task that can be used to collect data and document whether CCPs are being maintained or if Critical Limits are being met or exceeded

Active Managerial Control

AMC refers to a specific process used in a foodservice establishment to receive, store, prepare, and serve foods in a manner that will prevent food safety hazards.

In multi-use refrigeration units, ready-to-eat foods should be stored ____________ raw meat and poultry?

Above

Why should Accurate Record Keeping be included as part of an effective HACCP

Accurate and detailed record keeping, including recorded time and date of observations, is key to food safety. This data can be used to identify CCP and improve food safety.

Which of the following is NOT something that state & local inspectors will look for

Accurate employee time cards

When wearing gloves, what best describes when to wash your hands and change gloves?

After conducting a task where hands could have become contaminated

What is the proper drying technique utensils & equipment

Air dry

It is acceptable to treat a pest problem with all of the following EXCEPT:

Applying pesticides

Hazard Evaluation

Assessing the relative risks, severity, and likelihood of occurrence

Which of the following biological contaminants can multiply quickly when the correct conditions are present?

Bacteria

Which four types of primary pathogens that can contaminate food and cause foodborne-illness?

Bacteria, Fungi, Parasites, and Viruses

All of these are responsibilities of the Person-in-Charge, except:

Capable of using pesticide to keep all pests out of the establishment

A food service worker using a spray bottle of insecticide accidentally sprayed a prep table, cutting board and knife. What should be done to rectify this situation

Clean, sanitize and air dry all food contact surfaces that may have been affected

Which common bacterium can survive in low oxygen environments, such as a punctured container and can cause life-threatening sickness?

Clostridium Botulinum

How do you prevent backflow in your establishment?

Create an air gap

In the HACCP process, setting both minimum and maximum boundaries or levels (such as temperatures) is an example of:

Critical Limits

critical violation

Critical violations are more likely to lead to contamination of food or to result in illness if not corrected.

A running faucet that extends below the rim of a sink is an example of:

Cross-connection

Must have adequately sized _____ that can properly handle soiled utensils prior to washing and sanitizing.

Drain boards

What is a Critical Control Point (CCP)?

Every process should have an optimal action, system, or measurement that is intended to result in a desirable outcome.

Active Management Control is best described as:

Exercising active control over risks and hazards that can prevent foodborne illness

Regulation and legislation of Food Safety standards comes from three levels. Which organizations might you engage with at each level?

Federal Level Organizations: The U.S. Department of Agriculture (USDA), The Food and Drug Administration (FDA) State Level Organizations: State Food Regulatory ProgramsLocal Level Organizations: City, county, or state health inspectors (i.e. Sanitarians, health officials, or environmental health specialists)

List the factors that bacteria need to grow and cause foodborne illnesses (using the acronym FATTOM):

Food Acidity Temperature Time Oxygen Moisture

According to the Storage Ladder Protocol, which of the following statements is true:

Ground Beef should be stored above Chicken

In order to be safe to eat, which of these must be cooked to a minimum cooking temperature of 155F?

Ground beef and pork

The most effective tool in making sure proper cleaning and sanitizing procedures are being followed is to:

Have set procedures, training, and schedules for employees to follow

What is a HACCP plan designed to do?

Identify and prevent biological, chemical, and physical hazards in a food establishment

Which of these illnesses is not included in the Big 6?

Influenza

Your establishment decides to have the AM shift cooks partially prepare the poultry to be served later on in the day. Which of the following is the correct procedure for partial cooking?

Initial cooking time must not exceed 60 minutes

_______________ used on utility pipes or lines in the food preparation or dishwashing areas must be smooth, non-absorbent, and easy to clean.

Insulation materials

What does IPM stand for?

Integrated Pest Management (the implementation of diverse methods of pest controls, paired with monitoring to reduce unnecessary pesticide applications)

When is it acceptable to use hand sanitizers in place of hand washing:

It is never acceptable

What is the least effective way to teach Food Service personnel how to provide safe food to the public?

Leave Food Servers to study written material on their own

Which common bacterium can be destroyed by proper heating but that can multiply in low temperatures where most bacteria cannot?

Listeria

What does FIFO mean and why is it useful?

Newly arriving items should be placed behind previously stored items. First in, first out is used to monitor expiration dates and rotate stock.

a non-critical violation

Non-critical violations are violations that don't represent an immediate danger to the public.

_______ shall be constructed of material that is Corrosion- resistant, non-absorbent, and smooth.

Non-food contact surfaces

Highly susceptible populations require special consideration when serving food. Which of the following is safe to serve this population?

Pasteurized eggs or milk

Which of these is not a biological contaminant?

Pesticides

__ must be: Safe, Durable, Corrosion Resistant, and Non-absorbent.

Preparation surfaces

The best way to prevent toxins in your establishment is:

Purchase goods from approved, reputable suppliers

It is best practice to refrigerate raw foods (such as meat and poultry) and ___________ separately.

Ready-to-eat food

To prevent cross-contamination, keep raw, TCS foods and _______________ separate.

Ready-to-eat food

John is a bakery chef in your restaurant. He puts a new pie out on the pastry shelf at 11am. At 1pm, he checks the temperature. It reads 140F. What should John do?

Reheat the pie to ensure it stays out of the danger zone

In identifying potential hazards and critical control points for the food your establishment serves, the best place to start is to:

Review your menu items

In the spaces below, list three important rules that insure proper date marking:

Rule 1: A total of 7 days Rule 2: Must be held at 41 degrees F or lower Rule 3: Count begins the day the food was prepped or container was opened

Outside dumpsters and trash receptacles must be:

Secured with tight-fitting lids

____ disposal must comply with state laws and regulations Hot water generation and distribution systems must be sufficient to meet the peak

Sewage and wastewater;

Which of the following types of fish can result in Shellfish Poisoning?

Shrimp and Mussels

Why is an Appropriate Response included in an effective HACCP?

Since a food establishment has identified Control Points they know can be exceeded, they must have specific procedures well thought out beforehand, and put in place to address these situations should they occur.

Which of these symptoms would still allow a food handler to work, but would NOT allow work with food?

Sore throat with fever

four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public.

Step 1: Show Step 2: Tell Step 3: Do Step 4: Review

Which of the 4 factors of FATTOM are the most important for you to monitor as a Food Manager?

T,T,O,M

What is the Temperature Danger Zone?

The temperature range where bacteria grow: 41 - 135 degrees F

Food contact surfaces and tableware share which requirement?

They must be non-porous and without chips or cracks

Chili is normally kept hot on a steam table. It is discovered that this table lost power, and could have been off for over 4 hours. What is the recommended action?

Throw out chili and heat a new batch to 135 degrees.

Why is it important to calibrate a thermometer at regular intervals?

To ensure accuracy of the temperature reading

Mold grows best in what type of environment?

Warm, High-Acid

Which of the following are considered Highly Susceptible Populations?

Young, old, and immunocompromised

put the cleaning in place (CIP) process steps in the correct order

_1___ Disassemble _2___ Rough clean _3__Detergent wash with water hotter than 95 degrees F 4_Clear water rinse _5__ Chemical sanitizer _6___ Air dry

put the cleaning process steps in the correct order.

_1___ Pre-wash _2___ Wash _3___ Rinse _4__ Sanitize _5___ Air dry

The FDA regulates _______ that can be included in food.

additives

Manually washed items can be sanitized using either ______, or immersion (for at least 30 seconds) in ______ hot water.

approved chemicals;171-180 degree F

Supply lines or fittings for every plumbing fixture must be installed so as to prevent ___

backflow

Food contact surfaces must be sanitized using a contact time of at least 7 seconds for __________________ solutions.

chlorine-based

The FDA sets the standards for _____ labeling and product quality.

clear & accurate

All methods must combine: __________, ______________, ____, and ph resulting in sanitization as defined by the Food Code.

contact time,temperature,concentration

Switch boxes, electrical control panels, wall mounted cabinets, etc. should be installed out of the __________ areas when possible.

cooking & dishwashing

Stored glasses, cups, and reusable containers must be

covered, inverted, or protected from contamination by other methods

Complete this sentence on egg safety: Pasteurized liquid, frozen, or dry ______ shall be substituted for ______ whenever served to __.

egg products,raw egg shells,highly susceptible populations

Provides an area where ____________ can be pre-rinsed, flushed, scraped, and soaked prior to being washed in a ware washing machine if a pre-wash cycle is not an integral part of the machine operation.

equipment_____ and _utensils;

The FDA creates and updates the _________ every 4 years.

food code

The FDA issues ________ when a food may pose a public hazard

food recalls

Previously cooked food should never be placed on top of ___.

freshly cooked food

Never reheat in __

hot holding equipment

___________ throughout the food establishment, and meet state requirements for water temperature.

hot water demands

Hazard Identification

identifying and developing a list of potential hazards

Measure the temperature of liquid foods periodically using an ________ near the top surface before stirring; stir with a clean, sanitized utensil, measure again and record _____________ and _____________.

immersion probe;time;temperature

If an employee appearswork immediately and leave. You must report this symptom to the regulatory authority. The employee can return to work as soon as he or she is approved by a regulatory authority _______ , you must ask them to stop

jaundiced

Cups, bowls, plates, and similar items should be touched

only on the outside or areas that will not be touched by the user's mouth

Complete this sentence describing cross-contamination: Transferring an ____, _________, or ___________ from one food or surface to another.

organism, toxins, poison

Water supply must be __________ from a source that complies with state laws and regulations, such as a public water system or non-public water system approved by the regulatory authority.

potable (consumable) water;

The FDA regulates manufacturing, processing, and interstate shipping for all foods other than __________, __________, and ________

poultry;eggs;meat_

The FDA is responsible for protecting the ______ by assuring the safety, effectiveness, and security of our nation's _____ and helping the public get the ____, __ __ information they need.

public health;food supply;accurate;science-based

Equipment and utensils must be placed in the ____________ and permitted to air dry.

racks___________, _trays___________, or _baskets

Utility and service lines and openings through the floor must be _______________ adequately

sealed

Water conditioning devices must be designed and located to simplify __

servicing & cleaning.

Light bulbs must be shielded, coated, or otherwise __________ in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

shatter resistant

Plumbing must be __________ in a safe manner and according to the international plumbing code and applicable local ordinance and/or health code.

sized, installed, & maintained

Non-disposable flatware should be

stored & presented by the handles so the eating surface is untouched

When hot holding or cold holding periodically measure the ________ with a ____ to be sure you are maintaining the appropriate temperature.

temperature;food thermometer

A ______________ must be provided to determine chemical sanitizer strength.

test kit

Utensils that are still in-use should be left in ______ extending outward.

the food with the handle

Sanitizing:

the process used to lower the number of pathogens to a safe level for human consumption.

Cleaning

the process used to remove surface debris, some pathogens, and greases from food contact surfaces.

Track the 4-hour maximum time interval, by marking __ on the food label as soon as the food is placed at room temperature.

the time,

Must be designed and constructed to retain __ _ under normal use.

their characteristic qualities

A _______ must be used periodically to verify the dishwasher reaches the necessary temperature.

thermolabile

Must be sufficient in ______ to withstand repeated ware washing.

weight & thickness