Food Safety Test
Signs of RODENTS
-Damaged food packaging -Gnaw marks on restaurant furnishings & equipment -Droppings in pantries & other areas frequented by rodents -Grease markings on restaurant walls -Noises indicating rodent activity -The presence of indoor nests
Reject FROZEN food at a temp of:
0 Degrees
For how long should the cold storage time be for ground beef in a refrigerator set to 40°F or below?
1 to 2 days
A package of opened hot dogs should only be used for no more than which amount of days?
1 week
Previously cooked and cooled TCS foods:
1. Internal temp of 165 for 15 secs with 2 hours
When washing your hands, the water should be at least:
100 Degrees
Dry storage areas lighting
108 lux
Hot, delivered food must arrive at the location at what minimum temperature?
135 Degrees F
The minimum cooking temperature for raw pork in a restaurant environment is:
145 Degrees
The minimum cooking temperature for foods containing raw eggs is:
160 Degrees
Potentially hazardous food that has already been cooked and cooled must be reheated to what minimum internal temperature?
165 Degrees
To what temperature should leftover foods be heated before serving to customers on the following day?
165 Degrees
In order for a foodborne illness to be investigated as an outbreak, how many people need to report getting sick after eating the same food?
2
It is the middle of a service and your walk-in refrigerator has broken down. You call the repairman to fix the problem. How much time can the foods in the refrigerator hold (above 40 °F) before you need to throw them away?
2 hours
Tuna should be discarded if left out for longer than:
2 hours
Previously cooked and cooled TCS foods:
2. Doesn't reach 165 with 2 hours must be discarded
Restroom, storage areas, hand washing, and bar area lighting
215 lux
Foods should not be kept in the Danger Zone for more than:
4 hours
A prepared fruit salad should be stored at what temperature?
40 Degrees
At what temperature maximum should your refrigerator be kept at all times?
40 Degrees
Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.
40 Degrees
Holding temps of salad bars
41 Degrees
Reject CHILLED food at a temp of:
41 Degrees
Due to the rapid growth of microorganisms, keep food out of this temperature range:
41 Degrees F - 135 Degrees F
How long are Manager certifications valid and recognized by State agencies?
5 Years
Above food prep lighting areas
540 lux
When cooling food, the temperature must move though the danger zone within:
6 Hours or Less
What is the maximum time potentially hazardous, ready-to-eat food can be stored in the refrigerator at 41 degreees F or lower
7 Days
What is the water activity value required for microorganisms to grow?
85 or Higher
How long is the shell stock identification tag kept on file from the harvest date?
90 days
What causes most foodborne illness?
Bacteria
The presence of microorganisms is a form of:
Biological Hazard
A swollen, reduced oxygen packaged (ROP) fish fillet is a sign of:
Botulism
Which does NOT decrease the effectiveness of the sanitizing solution?
Brand of Sanitizer
What are the proper steps for cleaning in a three-compartment sink?
Clean work surfaces, scrape, wash, rinse, sanitize and air-dry
Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?
Clostridium perfringens
The pathogen most associated with undercooked beef, especially hamburger, is:
E. Coli
Pasteurized food has been:
Heat Treated
In what area of the restaurant should pesticides be stored?
In a locked compartment
On a buffet, where should the serving utensils be stored?
In the food with the handle extending above the rim of the container
When is it recommended that deliveries should be received?
Off-peak hours, receiving only one at a time
Foods that have a pH of 4.6 or above are considered:
Potentially Hazardous Foods
Foods that have a water activity of 0.85 or above are considered:
Potentially hazardous foods
What is the best way to prevent the transfer of a virus to food?
Proper Hand Washing
What is the proper storage order for a rack in the walk-in refrigerator?
Ready-to-eat, cooked, raw
Primarily, where should reduced-oxygen-packaged food be stored?
Refrigerator
Which is not a safe method of thawing frozen food?
Room Temperature
When taking the temperature of a chicken, insert the thermometer into the thickest part (breast) because it takes the longest time to reach the ideal temperature.
True
All food-contact surfaces should be cleaned and sanitized.
True.
Salmonella poisoning is most often associated with the following source:
Undercooked Eggs and Poultry
To ensure you are using your thermometer properly, you should insert the thermometer into cooked/cooking meat:
Until the line on the thermometer is completely inserted
When using the ice method, what is the proper way to calibrate a thermometer?
Use ice water and set the indicator to 32 Degrees F
One example of TCS foods:
green leafy veggies
