food management

Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and ____

alcohol

single-use gloves should be worn:

before you begin Han doing foods

HACCP is a/an

management system designed to prevent food borne illness

the term 'sanitizing' is defined as

reduce harmful microorganisms to safe levels

All of the following steps are important in ensuring sanitizer effectiveness except______

rinsing the surface afterwards

If hot water is not available in the ware-washing g sink, food establishments can still serve food using _______

single use utensils

A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being tabled in storage. The manager thinks it is best to start by labeling every single items out of its original container, even thought it is not required to have the staff label_____

spaghetti noodles

the greatest concern about having pests in the restaurant is that they will

spread disease

When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range?

two hours

An outbreak of salmonella is commonly associated with______

undercook poultry

which is the proper way to test the internal temperature of a pot soup?

using an infrared. thermometer.

in a cafe, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon task is to wrap clean tableware set In napkins to be kept at the hostess desk for the customers. The server has to developed a routine to get this done while also taking a lunch break. The health inspector_____

was concerned because of the potential for the mouth to hand contamination

chemical sanitizers are in a concentrated form and should be mixed only with ____.

water

can a food handler taste food to adjust seasoning

yes, but the utensils must be used one once.

Hot water at the hand sink should be at least ________

100ºF

The lighting required in the walk-in cooler and dry storage areas is _____foot candles .

10

A new bar manager was asking the equipment Service technician how the glass washer works. That technician explain the process and the chemicals and the chemicals and handed the manager and handed the manager a vital of test strips ." what are these for?" The technician said about the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is ____

12.5 - 25.00 ppm

A tray of eggs being hot held on a breakfast bar must maintain. a minimum temperature of_____

135ºF

what is the required minimal internal temperature for cooking fresh pork roast

145ºF

A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _____

180ºF

According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink?

50

according to the Texas rules, it is acceptable at times for items like salt or pepper packets to be saved and given to another customer if they were not contaminated.which of the following must be discarded after a costumer had it?

A bowl of cocktail sauce

which is an example of a cross-contamination?

A hose in a mop bucket

what is the active ingredient in all FDA approved hand sanitizers?

Alcohol

A prep cook must be sure to wash hands well_____

All of the above

What are the rules for storing food cold

All these

the four steps in the cleaning and sanitizing process include cleaning the surface, sanitizing. the surface and then _______

Allowing the surface to air dry

Insect control devices must ______ and must be able to retain the electrocuted insect inside the device.

Be rated for safety by the USDA

An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water?

Drinking water

Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is considered a ___

Chemical hazard

Food service managers must oversee safe food practices at all times. One way to do that is to ______

Create a master cleaning schedule.

NFS Stands for _____.

National sanitation foundation

The purpose of the Texas Establishment Food Rules is to safeguard the public health and to __

Provide consumers safe, unadulterated, honestly presented food.

What is the most accurate method for calibrating bimetallic thermometers ?

Put the thermometer stem or probe into the ice water. wait 30 seconds or until the thermometer so it reads 32ºF (0ºC)

all of the following are effective ways to prevent cross contamination except____.

Rinsing food contact surfaces in between tasks

the best way to train food service employees on making a new sandwich is ________

Show/tell/do/review

A food handler makes a pot of soup at home and brings it in. to sample to new customers in the establishment.what should the manager do?

Tell the employee that the outside foo is not allowed in the establishment.

Bacterial growth can be minimized by properly controlling ______.

Time, Temperature, oxygen, moisture

Customers forks should be stored at a self-service buffet______

With only the handles extending out of the container

what type of hazard could occur by wearing jewelry while prepping food?

biological hazard, physical hazard

An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for__

clean in place

raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during storage ,preparation ,holding and display all times unless they are being_____

combined as ingredients

Non-absorbent materials are required in all areas of a food service facility except____.

dining room

A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of his day is spent caring for some of the creatures. According g to the code, which creatures is he allowed to care for or handle while at the restaurant?

fish in the aquarium

Which of the following food containers in the dry-store room must be labeled ?

flour

All of the following are examples of the food contact surfaces except ____

freezer walls

employee must change gloves between which tasks

handlign raw meat and dressing g the buns

During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets and requirement?

having a certificate from an approved examination company

The best way for a foo handler to have a beverage in their work area is to_____

keep a beverage in a cup with a lid and a straw

you are working in an establishment that has only one reach-in Refrigerator. what is the proper way to store the items from the highest to lowest shelf?

lettuce, sliced turkey, raw hamburger patties

John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What a symptom(s) does John likely have to caused him to be re-assigned ?

persistent drainage from nose, eyes , mouth

During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be ____hazards present.

physical, biological, or chemical

PHF stands for

potentially hazardous foods

A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. what should be done to immediately reedy this?

pull and discard the peaches and replace with a new pan.

A quick-service restaurant received a violation on a food establishment inspection because the customer were able to contaminate the plastic eating utensils at the condiment stand to prevent this from happening . the restaurant could decide to

put wrapped utensils at the stand and keep utensils behind the counter

The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel. buckets, dumped them in a sink with the dirty dishes, made fresh sanitizing solution , and put the towel back in the water. To their surprise, the inspector marked a violation. The violation was for _______

putting the soiled towels back in the new water