HM 228 ServSafe Exam

Fresh, frozen, or canned fruits and vegetables or cooked grains and legumes held on a steam table or in a hot box Commercially prepared and packaged ready-to-eat food Minimum hot holding temperature

135 ºF for 15 seconds

min. temp: ckd veg., fruit, commercially prepared foods, hot holding

135°F

The omelet station in the hotel dining room is always popular and there is usually line of customers waiting for their breakfast. If the chef wanted to monitor the operation's HACCP plan, the omelets being served should be reaching a minimum internal temperature of _____ degrees F.

145

Grandma is roasting a fresh pork loin for a family meal this week. She should make sure her meat thermometer reads ______ degrees F. for at least 4 minutes before serving her guests.

145 degrees F

Seafood, beef & pork steaks or chops, commercially raised game Eggs cooked to order, placed onto a plate-immediately served

145 ºF for 15 seconds

Beef, pork, lamb & veal roasts

145 ºF for 4 minutes

minimum temp for meats, fish and eggs cooked to order

145°F for 15 seconds

A family's favorite pork roast is purchased already seasoned with a brine (injected) of wine and Italian herbs. To be sure this roast is thoroughly cooked it should reach an internal temperature of _____ degrees F.

155 degrees F

The Sunday buffet at the local hotel dining room always includes scrambled eggs. What temperature should the eggs be cooked to before being placed on the serving line? _____ degrees F

155 degrees F

The minimum internal temperature for a ground beef burger to be considered fully cooked according to ServSafe is _____ degrees F.

155 degrees F

Ground, chopped, minced products containing beef, pork, or fish Injected or mechanically tenderized meats Eggs held on a steam table Cubed or Salisbury steaks

155 ºF for 15 seconds

min. temp: cooking ground meats, injected meats & fresh eggs (hot held)

155°F for 15 seconds

Tonight the Inn is serving crab stuffed salmon rolls on the menu. The fish cook needs to be sure this entree is cooked to a minimum internal temperature of _____ degrees F.

165

Using a thermometer, you measure the temperature of the breast meat of a whole turkey. The thermometer reading for turkey that has been properly and safely cooked should be

165 F for 15 seconds

Using a thermometer, you measure the temperature of the breast meat of a whole turkey. The thermometer reading for turkey that has been properly and safely cooked should be A) 170 F for 10 seconds B) 155 F for 2 minutes C) 165 F for 15 seconds D) 160 F for 15 seconds

165 F for 15 seconds

To properly prepare sloppy joe/BBQ made from ground beef or pork in the microwave, cook to a minimum internal temperature of ____ degrees F.

165 degrees F

You are preparing a bolognese sauce using leftover sausage that was cooked yesterday. To assure the safety of this sauce it should be cooked to a minimum internal temperature of _____ degrees F.

165 degrees F

Poultry - whole or ground or stuffed Pasta stuffed with eggs, fish, pork, or beef (lasagna or manicotti) or any stuffed meat or seafood Dishes made with previously cooked TCS foods Reheat foods (for hot holding) to 165 ºF for 15 seconds within 2 hours in a cooking unit

165 ºF for 15 seconds

min. temp: cooking poultry, reheating leftovers & microwave cooking

165°F for 15 seconds

The minimum temperature for the final rinse in a three-compartment sink where hot water is being used as the sanitizer should be _____ degrees F.

171

What is the correct water temperature for the hot water sanitizing stage of a manual, 3-compartment pot sink? A) 171 F B) 165 F C) 180 F D) 195 F

171 F

minimum temp. for sanitizing step of "warewashing" sink

171°F

Tea - automatic equipment (1 min.), traditional steeped (5 min.)

175 ºF

The final rinse temperature for a dishmachine such as the type in the Cafe Laura kitchen should be a minimum of _____ degrees F.

180

The water temperature gauge of the final sanitizing rinse tank of an automatic, high-temperature dishmachine should read a minimum of A) 195 F B) 170 F C) 180 F D) 212 F

180F

minimum temperature of sanitizing cycle of dishwasher

180°F

Food temperatures on a steamtable should be checked and logged at least every A) 30 minutes. B) 2 hours. C) 1 hour. D) 15 minutes.

2 hours

The entire process for handwashing should take at least _____ seconds.

20

The lighting intensity for handwashing or dishwashing areas should be ______ foot candles. A) 50 B) 40 C) 10 D) 20

20

Certain types of norovirus can persist on kitchen surfaces for ___________ and it only takes ________ viral particles to make a person sick. A) Up to 100 days, a few B) 3-6 weeks, 10-100 C) 2-4 months, 1000 D) Almost a year, about 50

3-6 weeks, 10-100

Fly eggs hatch into maggots in as little time as A) 30 minutes B) 30 hours C) 3 hours D) 30 days

30 hours

In order to guarantee foods in a refrigerator are being kept at 41 degrees F or lower, the ambient (air) temperature of the refrigerator should be _______ degrees F. A) 26 B) 30 C) 39 D) 41

39

Equipment that can not be easily moved or tilted must either be _____ inches off the counter top or sealed to the counter top with a food grade sealant.

4

You are serving a luncheon for a company picnic without any temperature control. Hot food is removed from the warmer at 145 F and has been properly labeled. What is the maximum time you can serve the food without temperature control?

4 hours

You are serving a luncheon for a company picnic without any temperature control. Hot food is removed from the warmer at 145 F and has been properly labeled. What is the maximum time you can serve the food without temperature control? A) 4 hrs B) 2 hr C) 1 hr D) 6 hrs

4 hrs

Currently the USDA Model Food Code is revised every ______ years (with interim updates) and is ____________ for adoption by state regulatory authorities. A) 4, recommended B) 4, required C) 2, recommended D) 2, required

4, recommended

pH range where pathogens grow best

4.6 to 7.5

Once cut, chopped tomatoes must be stored at __________ degrees F or below. A) 38 B) 41 C) 50 D) 45

41

Precut lettuce, tomatoes and melon must be held at a maximum temperature of _____ degrees F.

41

Maximum cold food temperature; all precut vegetables including tomatoes, lettuce, spinach, and precut melons

41 ºF for 15 seconds

Temperature Danger Zone

41°F to 135°F (5°C to 57°C)

The receiving air temperature for shell eggs and shellfish should be a maximum of _____ degrees F.

45

Fresh milk may be received at a maximum temperature of ____ degrees F, and must be cooled to ____ degrees F of lower within 4 hours.

45, 41

receiving temp for shell eggs and shellfish

45°F (7°C)

The minimum level of lighting in foodservice preparation areas should be _____ foot-candles.

50

lighting required in food preparation area

50 foot-candles (540 lux)

Live shellfish may be received at an internal temperature of no greater than ____ degrees F, as long as it is cooled to ____ degrees F or lower within four hours.

50, 41

Shelves in the storeroom and kitchen need to be at least ______ inches off the floor.

6

You are attending a family reunion at a local park. You take potato salad that has to sit on the picnic table without any temperature control, though you do take a bowl of ice on which to place the potato salad. The reunion lasts most of the day so decide you need to throw the salad away after it has been sitting out for ______ hours.

6

distance shelves (food) and equipment needs to be off floor

6 inches

Ideally the air temperature for a storeroom should not go above _____ degrees F.

70

A narrower range of temperatures within the Danger Zone where bacteria are most prone to grow and/or produce toxins is A) 60-120 degrees F B) 50-110 degrees F C) 70-125 degrees F D) 80-130 degrees F

70-125 degrees F

Managers need to keep the tag from the container of shellfish for _____ days after the case has been emptied?

90 days

length of time you need to keep shellstock tags (after last use)

90 days

What type of employees should NOT be the first to be let go in hard economic times in order to maintain food safety standards? A) Porters or buspersons B) Wait staff C) Expediters D) Dishwashers E) A and D

A and D

Why does a grease trap need to be cleaned regularly? A) A blocked grease trap can cause a sewer backup. B) Grease in a fire sprinkler system can corrode pipes and cause leaks. C) Grease in floor washing water can leave a film on the floor and cause an accident. D) Grease in a water supply line can give potable water a bad taste.

A blocked grease trap can cause a sewer backup

What event often causes viral foodborne illnesses? A) A food handler did not wash hands before touching food. B) The cooking of poultry was stopped at too low a temperature. C) Fruits and vegetables were sprayed with pesticides. D) Frozen foods were thawed at room temperature.

A food handler did not wash hands before touching food.

Which of the following prerequisite programs should be included in your HACCP plan? A) A workplace accident prevention program B) An incentive program C) None of the other answers are correct D) A proper cleaning and sanitation program

A proper cleaning and sanitation program

Shellfish can be stored in a display tank prior to service if one of these conditions exist. A) Water from other tanks is mixed. B) The shellfish can move around in the tank. C) A variance is obtained from the local health department. D) The air temperature is held at 55 degrees F.

A variance is obtained from the local health department.

Food Defense program by FDA. Assure, Look, Employees, Reports, Threat; This is acronym used to develop a food defense program for an operation and identify key points where food is at risk

ALERT

Molds produce ________ which are not destroyed by heat or freezing

Aflatoxins

Air space to prevent a cross-connection - dirty → clean water supply

Air gap

Wheezing and shortness of breath are symptoms of what?

Allergic reaction

Statements to complainants, to regulatory personnel, or to the media should be issued only by whom? A) Appointed spokesperson B) Management C) Members of the crisis team D) Owner or chairman of the board

Appointed spokesperson

Which of the following microorganism is most likely to be managed through time-temperature control? A) Norovirus B) Salmonella C) Bacillus cereus D) Shigella

Bacillus cereus

Which is considered a TCS food? A) Saltines B) Flour C) Bananas D) Baked potatoes

Baked Potatoes

Which of the following foods has been safely cooked? A) Beef roast cooked to an internal temperature of 145 F for 4 minutes B) Ground beef and rice casserole cooked to an internal temperature of 155 F for 2 minutes (ground beef and rice were cooked the previous day) C) Whole turkey cooked to an internal temperature of 155 F for 2 minutes D) Fish cooked to an internal temperature of 135 F for 15 seconds

Beef roast cooked to an internal temperature of 145 F for 4 minutes

Which of the following foods has been safely cooked? A) Fish cooked to an internal temperature of 135 F for 15 seconds B) Beef roast cooked to an internal temperature of 145 F for 4 minutes C) Whole turkey cooked to an internal temperature of 155 F for 2 minutes D) Ground beef and rice casserole cooked to an internal temperature of 155 F for 2 minutes (ground beef and rice were cooked the previous day)

Beef roast cooked to an internal temperature of 145 F for 4 minutes

Your manager has asked you to check how pesticides used at the establishment are being stored. What should you check for? A) The container should be recyclable. B) The brand of pesticides should be approved for commercial use by ASHA. C) The pesticides used must be effective against cockroaches. D) The pesticide should be stored in a locked cabinet away from food

The pesticide should be stored in a locked cabinet away from food

Why are preschool-age children at a higher risk for food borne illness?

They have not built up strong immune systems

Why are infants and preschool-age children at higher risk for contracting a foodborne illness? A) They have not yet built up adequate immune systems. B) They often eat with their fingers. C) They eat less nutritious meals than everyone else. D) They commonly cause cross-contamination of foods.

They have not yet built up adequate immune systems

Which of the following would NOT be a corrective action? A) Rejecting a delivery of fish received at an internal temperature of 60 F. B) Discarding potato salad that has remained at room temperature for longer than four hours. C) Covering a cut with a bandage and finger cot. D) Continuing to cook pork chops that have not reached an internal temperature of 145 F for 15 seconds.

Covering a cut with a bandage and finger cot

curved sealed edge between floor and wall (also on sinks)

Coving

food from foreign countries, just alert process

Custom and Border Control

Which of the following is a proper procedure to ensure food safety while preparing fresh fruits and vegetables for a salad bar? A) Grape tomatoes should be scrubbed with a bristle brush. B) Romaine lettuce should be washed quickly and air dried. C) Carrot sticks should be placed in 75 F water. D) Cut cantaloupe should be held at 41 F or lower.

Cut cantaloupe should be held at 41 F or lower

With regards to food safety, which is the LEAST worrisome problem associated with improper plumbing? A) Exposed, leaking sewer pipes can cause a food service to be shut down. B) Waste water can backflow into water supply lines and contaminate the potable water. C) Damp floors can cause slip-and-fall accidents. D) Foods can be contaminated from dripping pipes.

Damp floors can cause slip-and-fall accidents

Which buffet set-up practice demonstrates the FIFO principle? A) A bowl of carrot and raisin salad is refilled as needed throughout the day. B) Bowls of washed salad green are put out for consumption one at a time. C) A basket of sliced bread is replaced every hour throughout the day. D) Dated single-serve containers of milk are offered for consumption by oldest date first.

Dated single-serve containers of milk are offered for consumption by oldest date first.

During the receiving process, which of the following is THE LEAST necessary? A) Thermometer B) Container of sanitizing solution. C) Scale D) Day's menu

Day's menu

Which of the following is NOT required by OSHA as part of a written plan to meet the Hazard Communication Standard (HCS)? A) Establishment labeling requirements for your facility B) Purchasing specifications for chemicals C) Procedures for accessing MSDS D) Deep cleaning schedules for all equipment

Deep cleaning schedules for all equipment

Cleaning a dishmachine (for a new employee)

Demonstration/OJT

What are the most common symptoms of a food borne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Federal agencies involved in setting standards, inspections and regulations - know what each of these is responsible for, in general.

FDA/USDA/CDC/NMFS/EPA

first in, first out: inventory method to assure use of oldest product first

FIFO

True or False: All Pathogens need oxygen to grow

False

When installing an exhaust hood over a stove, what do you need to do to ensure its safe operation? A) Hot air must be purified before being exhausted to the outside. B) Filters and duct work must be cleaned regularly. C) Food cooked under the hood must be covered at all times. D) Condensation collection must go directly into the floor drain

Filters and duct work must be cleaned regularly

Eggs and peanuts are dangerous for people with which condition?

Food allergies

Foodhandlers should NOT be excluded from working with or around food if they have which conditions or symptoms? A) Jaundice, diarrhea B) Fever, vomiting, diarrhea C) Fatigue, vomiting, itching D) HIV positive, Hepatitis C

HIV positive, Hepatitis C

What is a major disadvantage of using a written test to evaluate the effectiveness of training? A) Writing about something doesn't necessarily prove knowledge. B) Valid test items are hard to create. C) A written test takes time away from other important tasks. D) Having knowledge about something doesn't prove that an employee can (or will) apply it.

Having knowledge about something doesn't prove that an employee can (or will) apply it.

Referring to analyzing foods by processes, what hazards would you primarily expect for "foods prepared and served without cooking?" A) Hazards would involve one-stage thawing procedures. B) No hazards would be expected. C) Hazards would involve contamination by employees, equipment, or other food. D) Hazards expected would involve improper cooking.

Hazards would involve contamination by employees, equipment, or other food

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Hepatitis A, Norovirus, Salmonella, Typhi, nontyphoidal Salmonella, Shigella spp, shiga toxin-producing E. coli

Which of the following is the correct way for a server to hold a plate being presented to a customer? A) Hold the plate with a towel never making hand contact with any part of the plate. B) Put thumb on the top of the plate and fingers on the bottom. C) Hold the edge or bottom of the plate. D) Balance the plate in the palm of one hand.

Hold the edge or bottom of the plate.

Which restaurant employee would MOST need food safety training? A) Salad prep cook who becomes a bartender B) Meat chef who purchases some new knives C) Manager who is promoted to a larger branch restaurant D) Hostess who becomes an assistant salad chef

Hostess who becomes an assistant salad chef

What is NOT a factor in influencing the effectiveness of sanitizers A) Water hardness B) Water pH C) How product is mixed with bleach D) Contact time

How product is mixed with bleach

An effective food defense program should cover these three areas: A) Human elements, interior elements, and exterior elements B) Interior design, exterior signage, and an employee illness policy C) Training, hiring practices, and employee reviews D) Time clocks, lighting, and purchasing procedures

Human elements, interior elements, and exterior elements

integrated pest management/pest control operator - prevention & control

IPM/PCO

Which is the proper procedure for dispensing ice from an ice maker storage bin for use on a salad bar and for beverage service? A) Ice for the salad bar should be dispensed in large plastic containers using a clean, sanitized glass. B) Ice for both uses should be dispensed with the handled scoop stored outside the ice bin. C) Ice for beverages can be taken from the back of the iced salad bar. D) Ice for both uses should be made with carbon-filtered water.

Ice for the salad bar should be dispensed in large plastic containers using a clean, sanitized glass.

Due to a broken water main, your coffee shop has no running water. It will be about two hours before service is restored. What should you do in response to the situation? A) If your coffee-making system will allow, use bottled water to make coffee. B) Cross-connect the hot water lines to prevent backflow. C) Store water in advance of emergency in open kettles. D) Close the coffee shop for the day.

If your coffee-making system will allow, use bottled water to make coffee

If a foodborne illness outbreak occurs, what would be considered a DIRECT (as opposed to an indirect) cost to the foodservice establishment responsible? A) Lawsuits and legal fees B) Negative media exposure C) Loss of reputation D) Lower employee morale

Lawsuits and Legal fees

Which of the following statements is false? A) Hot foods should be served at 135 F or above. B) Foods should be cooled to 70 F within 2 hours. C) Cold foods should be served at 41 F or below. D) Leftover foods should be reheated to 140 F before service.

Leftover foods should be reheated to 140 F before service.

Which procedure is most likely to protect the food being served? A) Long-handled stainless steel utensils used to serve food in buffet service; placing serving utensil on a plate beside each food B) Using a drinking glass to scoop ice cubes out of the ice maker storage compartment C) Guests serving themselves ice cream out of a five-gallon tub using an ice cream dipper D) A clean coffee cup used to ladle soup into individual serving bowls

Long-handled stainless steel utensils used to serve food in buffet service; placing serving utensil on a plate beside each food

material safety data sheet/Hazard Communication plan - employees

MSDS/HAZCOM

Who is responsible for keeping food safe in an operation?

Manager/Operator

Which of the following foods is commonly associated with an outbreak of Clostridium perfringens gastroenteritis? A) Cooked rice B) Cheese platter C) Meat stew and gravy D) Blanched vegetables

Meat stew and gravy

Cover container; Rotate or stir during the cooking process; Let sit 2-minutes before taking temperature. Temperature must reach 165 ºF for 15 seconds; Take the temperature in 2 places in the food.

Microwave cooking

Organizations which certify equipment (sanitation approved) for use in foodservice operation

NSF/UL EPH

Dept of Commerce - voluntary inspection - fish processing

National Marine Fisheries

A piece of fingernail or human hair

Physical

Dirt from lettuce that hasn't been properly washed

Physical

Finger Nail polish

Physical

The stone from a ring or band aid

Physical

Wing of an insect/ bone of a fish

Physical

Which of the following does NOT represent a potential food safety problem for a self-service lunch buffet? A) Bowl of macaroni salad that has been sitting on a table at room temperature from 11 am to 3:30 pm B) Cold soup like gazpacho served at 50 degrees F C) Chafing dish of chicken a la king held at 125 degrees F from 11 am until 5 pm D) Platter of fresh celery and carrots presented directly on ice

Platter of fresh celery and carrots presented directly on ice

A server cleans a dining table with a wiping cloth then puts the wiping cloth in an apron pocket. What is the risk that could cause a food borne illness?

Poor cleaning and sanitizing

An example of time-temperature abuse is A) Food production employee comes to work with a fever and sets up the usual salad bar B) Potato salad held above 41 degrees F on the all-day buffet. C) Raw meat drips juices onto ready-to-eat foods in the refrigerator D) Cooked chicken is deboned on the same cutting board used to prepare raw chicken

Potato salad held above 41 degrees F on the all-day buffet

Which of the following is a good example of positive reinforcement given by management? A) Firing employees who develop bad habits over time B) Praising employees who exhibit good food safety practices on the job C) Demonstrating key sanitation practices personally D) Hiring a full-time instructor/trainer

Praising employees who exhibit good food safety practices on the job

Which of the following is food safety information needed by all employees? A) Proper dilution of sanitizer for the pot and pan final rinse sink B) Proper cleaning and sanitizing of equipment C) Critical limits for roasting poultry D) How to recognize wholesome fresh fruit

Proper cleaning and sanitizing of equipment

Which of the following procedures is NOT necessary to prevent customers from accidentally contaminating food on a restaurant's salad bar? A) Provide a proper serving utensil for each dish. B) Provide a supply of clean drinking glasses a minimum of every two hours. C) Give each customer a clean plate when he or she comes back for a second helping of food. D) Locate the salad greens at the opposite end of the table from the baked ham.

Provide a supply of clean drinking glasses a minimum of every two hours

Shiga toxin-producing E. coli is commonly linked with what type of food?

Raw and ground beef

Parasites are commonly linked with what type of food?

Seafood

Flies are associated with spreading which two pathogens? A) Shigella and Salmonella B) E coli 0157:H7 and Norovirus C) Listeria and Bacillus cereus D) Clostridium botulinum and Clostridium perfringens

Shigella and Salmonella

Which pathogen can be controlled by washing hands and controlling flies inside and out the operation?

Shigella spp.

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp.

Big 6

Shigella ssp, Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis A, Norovirus

Which of the following does NOT require a variance from the local health department with regards to certain food preparation methods? A) Sprouting seeds B) Packaging food using a reduced-oxygen packaging (ROP) method C) Smoking food to enhance flavor D) Using nitrates, nitrities and sulfites to preserve food

Smoking food to enhance flavor

Which is a TCS food?

Sprouts

Which of the following microorganisms is most likely to be controlled through good personal hygiene? A) Staphylococcus aureus B) Hemorrhagic colitis C) Campylobacter jejuni D) Listeria monocytogenes

Staphylococcus aureus

Regulations concerning food safety are written at which level?

State and/or local

Which agency enforces food safety in a restaurant?

State or local regulatory authority

A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

Stored the sanitizer bottle away from the prep area

Which could lead to the contamination of food? A) Storing cleaning chemicals near food in the dry-storage area B) Washing dirty pans in a three-compartment sink C) Using color-coded cutting boards D) Putting garbage in plastic waste containers

Storing cleaning chemicals near food in the dry-storage area

time & temperature control for safety, mashed and baked potatoes, pizza with diced tomatoes and green peppers, poached salmon, refried beans, scrambled eggs, shrimp fried rice, tofu ice cream, vanilla milkshake, milk and dairy products, meat: beef, pork and lamb, fish, poultry, shell eggs, shellfish and crustaceans, sprouts and sprout seeds, soy protein/milk alternatives, sliced melons, cut leafy greens, untreated garlic and oil mixtures, cooked rice, beans, and vegetables

TCS

Which is NOT an essential component of a well-designed bimetallic stemmed thermometer? A) Accuracy to within 2 degrees F (1 degree C) B) Dimple in stem to mark the end of the sensing area C) An adjustable calibration nut D) Temperature ranges matched specifically to the type of food measured

Temperature ranges matched specifically to the type of food measured

Home-delivered, boxed meals are prepared for elderly people in your community. The meals, one hot and one cold, are prepared in the local hospital kitchen. The van driver uses an especially equipped van. Which of the following conditions might give you reason to question the safety of the meals? A) The driver did not wash his hands before starting on the route. B) The temperature of the first cold meal delivered registered at 35 F. C) The total time for the delivery route is more than two hours. D) The temperature of the last hot meal delivered registered at 120 F.

The temperature of the last hot meal delivered registered at 120 F.

Which of the following is NOT true about molds? A) They are responsible for food spoilage. B) The spores produced are not the same as spores produced by bacteria. C) Their toxins can be killed by freezing. D) They grow in or on sweet, acidic foods with low water activity.

Their toxins can be killed by freezing.

Explain why serving orange juice from an enamel pitcher is inadvisable. A) Enamelware does not maintain cold temperatures well. B) The enamel on the pitcher may be chipped or cracked, exposing toxic metals, which may then be leached into the orange juice. C) The Vitamin C in orange juice is destroyed by enamelware. D) Orange juice should only be served from its original container

The enamel on the pitcher may be chipped or cracked, exposing toxic metals, which may then be leached into the orange juice.

Technology-based training would NOT be the most appropriate for which of the following situations? A) Staff works in different locations. B) Staff needs to learn at their own pace. C) The entire staff needs to be updated on a new cleaning procedure. D) Staff has different learning skill levels.

The entire staff needs to be updated on a new cleaning procedure.

At what water temperatures do sanitizers generally work best? A) between 55 F and 120 F B) above 120 F C) below 55 F D) any temperature

between 55 F and 120 F

Which FAT TOM condition will a foodservice operation be most able to control?

Time

A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Toxin

Knowledge gap between what employees know and need to know

Training Need

Foodservice managers who practice active managerial control know the illnesses that foodborne pathogens can cause. A) True B) False

True

True or False: Parasites cannot grow in food

True

True or False: The most important way to prevent food borne illness caused by viruses is to practice good personal hygiene

True

Ultra High temp pasteurization (processing)/microorg. free packaging

UHT/Aseptic

Regulation and inspection of meats, poultry and eggs is done by A) USDA B) CDC C) PHS D) FDA

USDA

inspection and quality grading - meat, poultry, dairy, eggs and fruit/veg shipped across state lines

USDA (FSIS)

What should you do to ensure that the sanitizing solution you are using on a food preparation surface will work properly? A) Use a test kit while preparing it to check its concentration. B) When using it, rinse from the surface and then apply it a second time. C) After using it, test the surface to confirm that no more microorganisms are present. D) After preparing it, heat it to the temperature recommended by the manufacturer.

Use a test kit while preparing it to check its concentration

Which of the following will NOT prevent backflow? A) a vacuum breaker B) a cross-connection C) the space between the faucet and the flood rim of the sink D) An air gap between the sink drain and the floor drain

a cross-connection

The difference between what staff needs to know to do their jobs and what they actually know can be called A) the manager's job B) a knowledge gap C) a jigsaw design problem D) an opportunity for disaster

a knowledge gap

cleaning agent used on baked on food in pots and pans

abrasive cleaners

The delivery method chosen to teach content to learners depends on A) the number of people needing training. B) all of the other answers are correct C) the method by which trainees learn best. D) specific training objectives.

all of the other answers are correct

Under which situation should a production apron be removed? A) Entering the walk-in cooler B) All of the other answers are correct C) Using the restroom D) Visiting customers in the dining room

all of the other answers are correct

cleaning agent used on walls and equipment

all-purpose detergents

By definition, an action to prevent cross-contamination involves A) assigning separate cutting boards for raw poultry, raw meats, and produce. B) rinsing a cutting board with cold water after cutting up raw chicken. C) not allowing employees with upper respiratory illness to handle food. D) preventing raw meats from sitting out in the kitchen.

assigning separate cutting boards for raw poultry, raw meats, and produce

The National Sanitation Foundation (NSF) International seal on foodservice equipment tells you that it A) has safe metals with a gauge approved for heavy use in commercial foodservice facilities. B) has been approved for employee use in food handling. C) has joints filled with a silicone caulk to prevent water contamination. D) is certified according to NSF standards for proper design.

is certified according to NSF standards for proper design

The best way to prevent infestation by ants, moths, and beetles is to A) apply residual insecticides to all unrefrigerated food packages. B) install electric zappers on the ceilings of selected storage areas. C) scatter baited traps around the establishment to distract the insects from food in storage. D) keep dry goods in tightly-covered containers in cool, dry storage areas

keep dry goods in tightly-covered containers in cool, dry storage areas

Live oysters that will be served to customers must be A) cooled to 32 degrees F right before serving. B) warmed to 40 degrees F right before serving. C) shown live to customers before serving. D) kept at temperatures of 45 degrees F before serving.

kept at temperatures of 45 degrees F before serving

Handwashing stations should be located close to food preparation areas to A) allow the handwashing sinks to also serve for washing vegetables if necessary. B) make it easy for workers to wash their hands frequently while preparing food. C) allow the floor drain in the food preparation area to also be used by the handwashing station. D) give workers easy access to a supply of paper towels for food preparation.

make it easy for workers to wash their hands frequently while preparing food

If used in a foodservice operation, wooden cutting boards must be constructed of a wood such as A) balsa. B) maple. C) pine. D) poplar.

maple

Checking the internal temperature of a turkey breast in two different places with a bi-metallic stemmed thermometer and recording the readings in a log is an example of which HACCP principle? A) Monitoring B) Determining CCPs C) Verification D) Hazard analysis

monitoring

Mice can enter a facility through a space the size of a _________, and rats can enter through a space the size of a __________. A) dime, quarter. B) penny, nickel. C) nickel, half dollar. D) dime, nickel.

nickel, half dollar

Quarry tile is often used as flooring material in a food preparation area because it is A) slip resistant. B) easy to replace when a tile cracks or breaks. C) absorbs grease and dirt well. D) non-porous and wear resistant

non-porous and wear resistant

To prevent time-temperature abuse, a good practice in preparing tuna salad would be to A) use dehydrated onions as the only other ingredient besides tuna. B) refrigerate all ingredients overnight before making the salad the next morning. C) record temperatures of the product as it sits on the steamtable. D) have employees wash their hands carefully before using them to mix the product.

refrigerate all ingredients overnight before making the salad the next morning

To prevent time-temperature abuse, a good practice in preparing tuna salad would be to A) record temperatures of the product as it sits on the steamtable. B) refrigerate all ingredients overnight before making the salad the next morning. C) have employees wash their hands carefully before using them to mix the product. D) use dehydrated onions as the only other ingredient besides tuna.

refrigerate all ingredients overnight before making the salad the next morning.

Thermocouples/thermisotors (air probes)

refrigerator, oven

Which is not true about the FDA food code?

required to be followed by ALL foodservice operations

Glue traps are used to identify a problem with A) rodents. B) roaches. C) insects. D) flies.

roaches

Which of the following foods is commonly associated wtih an outbreak of Staphylococcal Gastroenteritis? A) salads, such as egg, chicken and tuna B) oysters C) unpasteurized milk, fish D) apple cider, apple butter

salads such as egg, chicken and tuna

You might have a termite or carpenter ant problem if you see A) signs of gnawing. B) sawdust falling from the ceiling. C) formation of webs in corners. D) shiny, black feces the size of grains of rice or orzo.

sawdust falling from the ceiling

According to the text, it is the foodservice manager's responsibility to A) set an example by personally implementing all food safety rules and regulations. B) monitor any visitors in the kitchen and warn them of hazards. C) receive and inspect all deliveries. D) make sure all food purchased from a "home business" has been safely prepared in the home.

set an example by personally implementing all food safety rules and regulations.

Which of the following hazards would be cause for immediate closing of a foodservice operation? A) Customer complaint about feeling sick after eating at the operation. B) Sewage backup affecting the water supply. C) The freezer requires maintenance and repairs. D) The sighting of a mouse in the storeroom.

sewage backup affecting water supply

All of the following foods must be received at 41 degrees F or lower EXCEPT A) pork chops. B) cut melons. C) deli turkey breast D) shell eggs.

shell eggs

A handwashing station has the following items: sink, hot and cold water, soap, single-use paper towel dispenser, trash can; what is missing from the handwashing station? A) thick absorbent towel B) fingernail brush C) signage D) mirror

signage

The temperature of water used to clean fresh fruits and vegetables should be A) slightly warmer than the temperature of the produce. B) 135 F or higher. C) ice cold. D) 41 F or lower.

slightly warmer than the temperature of the produce

Cleaning removes _________, and sanitizing reduces _______________. A) soil, bacteria B) bacteria, sediment C) food, calcium carbonate D) bacteria, soil

soil, bacteria

To store flatware properly A) sorted by type with handles up in plastic bins. B) All of the other answers are correct. C) all placed in a stainless steel drawer. D) sorted by type with handles down in stainless steel bins.

sorted by type with handles up in plastic bins

thermocouples/thermistors (immersion type)

soups, sauces, oils

The best way to prevent contamination of food from chemicals used in the kitchen is to A) use no chemicals whatsoever. B) store cleaning supplies in original, labeled containers. C) rotate cleaning supplies using first in-first out procedures. D) file MSDS forms in kitchen.

store cleaning supplies in original, labeled containers.

All of the following are examples of establishing critical limits EXCEPT A) chilling rice pudding to <41 F within two hours. B) cooking chicken breasts to 165 F for 15 seconds. C) microwaving foods to 165 F and letting stand for two minutes. D) taking the temperature of food during the cooking process.

taking the temperature of food during the cooking process

Infrared (laser) thermometers are best used for measuring the A) internal temperature of food. B) temperature through glass or polished surfaces. C) air temperature of refrigerators or ovens. D) temperature of food and equipment surfaces.

temperature of food and equipment surfaces

Stuffing large turkeys for roasting is NOT recommended because the A) stuffing will cause the meat thermometer to register incorrectly and the turkey will not be cooked properly. B) temperature of the center of the stuffing may not reach 165 F before the turkey is considered done. C) stuffing will be dry and unpalatable. D) stuffed turkeys cause ovens to be overloaded and prone to uneven heating.

temperature of the center of the stuffing may not reach 165 F before the turkey is considered done.

Which of the following is NOT true about parasites? A) They grow in food. B) Some can be killed by freezing. C) They use many animals as hosts in their life cycle. D) They can be found in feces of people and animals.

they grow in food

When employees are manually washing dishes in a 3-compartment sink, a clock is necessary to A) identify how long items are in the wash tank. B) determine total time for the washing process so items are cleaned on time for the next meal. C) alert employees to break time. D) time how long the items have been immersed in sanitizing solution.

time how long the items have been immersed in sanitizing solution

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a food borne illness?

time-temperature abuse

You should use two disposable paper towels when drying your hands after washing them. One to dry your hands and another to A) wipe out the sink. B) turn off the water faucets. C) clean the mirror. D) adjust your hair.

turn off the water faucets

A foodborne-illness outbreak has occurred when A) two employees call in sick. B) two or more people experience the same illness after eating the same food. C) five or more people return to an establishment sick. D) a customer makes a formal foodborne-illness complaint.

two or more people experience the same illness after eating the same food.

Critical control points (CCPs) in a HACCP plan are A) proper facility design and equipment maintenance. B) where identified hazard(s) can be prevented, eliminated, or reduced to safe levels. C) are limited to proper receiving and storage techniques. D) temperatures to which foods should be cooked.

where identified hazard(s) can be prevented, eliminated, or reduced to safe levels

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know...

who to contact about suspicious activity

What is the LEAST important to be included in a master cleaning schedule? A) When cleaning should be done B) Why cleaning should be done C) Who should clean it D) What to clean

why cleaning should be done

The health department surveyor has recommended you begin a program of Integrated Pest Management. The first step would be for you to A) position glue boards around the facility. B) cooperate with the county government to develop a treatment plan. C) create a plan that emphasizes control measures. D) work with a PCO to create a prevention and treatment plan.

work with a PCO to create a prevention and treatment plan

food, acid, temperature, time, oxygen, moisture - pathogens need these

FATTOM

additives, labeling, inspects fs operations that cross state borders (manufacturers and processors, trains, etc.) - CFSAN under FDA

FDA

A side dish of frozen mixed vegetables should be heated to a minimum internal temperature of _____ degrees F. before being placed on the steamtable.

135 degrees F

Mom is feeling lazy this evening so she stops at the grocery store and purchases a container of Stouffer's precooked lasagna that just needs to be heated in the oven. She should make sure the lasagna reaches an internal temperature of at least _____ degrees F. before serving it for dinner.

135 degrees F

Diced, cooked chicken had a label with an expiration date of 2/14/09 when stored in the refrigerator. On 2/10/09, the chicken was used to make chicken salad. It was then placed in the refrigerator with an expiration date that correctly read A) 02/12/09 B) 02/17/09 C) 02/14/09 D) 02/10/09

02/14/09

range of bimetallic thermometer

0°F to 220°F (-18°C to 104°C)

One of the homestyle side dishes in Cafe Laura today is a vegetarian rice pilaf. As the homestyle manager you want to make sure this dish is cooked to a minimum internal temperature of _____ degrees F.

135

When the sanitation manager for the HRIM 330 class takes the temperature of the chicken quesadillas at 12:30pm, the minimum internal temperature should read ____ degrees F.

135

The minimum level of lighting in foodservice storage areas should be _____ foot-candles.

10

length of time you need to keep shell stock tags (after last use)

10 to 15 Seconds

It was announced that in 2015 there were 5,000 foodborne illness disease outbreaks. This means that a minimum of _____________ people became ill from foodborne causes that year.

10,000

The water used for handwashing should be around ______ degrees F.

100

water temperature for hand washing

100°F (38°C)

What is the FIRST step in developing a training program? A) Determine budget. B) Assess employee training needs. C) Find an available location. D) Clear your schedule to make time for training.

Assess employee training needs

A toxin such as ciguatoxin from a fish

Biological

ROP foods are particularly susceptible to what foodborne illness? A) Listeriosis B) Bacillus cereus gastroenteritis C) Botulism D) Hemorrhagic colitis

Botulism

Which of the following may be safely presented to customers? A) Bread sticks wrapped in cellophane from a bread basket served to prior customers. B) Linens reused to line bread baskets C) Open butter pats on a plate that were offered to previous customers. D) Fresh rolls, placed on the table, but uneaten by previous customers

Bread sticks wrapped in cellophane from a bread basket served to prior customers

critical control point: identify risks as 2nd step in HACCP plan, prioritize TCS, point where operations can prevent, eliminate or reduce foodborne illness hazards

CCP

investigate outbreaks - epidemiological studies, point FDA where to go (source of outbreak) - 2 Systems - FoodNet and Pulse Net (laboratory results) - compare DNA CORE (new)

CDC

Copper in a drink that leaked from a copper pipe

Chemical

Yellow colored detergent that was inadvertently used to make a batch of lemonade would be considered a ________________ hazard. A) Physical B) Chemical C) Biological

Chemical

You have just one refrigerator to store food. Which of the following fresh foods should be stored on the lowest shelf? A) Chicken quarters B) Tomatoes C) 10-lb. bag of ground beef D) Chocolate cake

Chicken quarters

Which of the following will tell you that a box of frozen mixed vegetables has NOT been time/temperature abused prior to delivery. A) Box is delivered in a plastic bag. B) Contents of the box are frozen with no visible ice crystals. C) outside of the box is warmer than 0 degrees F. D) Box is water stained.

Contents of the box are frozen with no visible ice crystals

When using a microwave oven for thawing, you must do which of the following? A) Refrigerate the food immediately after it is thawed. B) Thaw only large food items. C) Cook the food immediately after it is thawed. D) Cut the food into smaller pieces or portions before thawing it.

Cook the food immediately after it is thawed

You scoop some ice from your restaurant's ice storage bin and notice a drinking glass inside. The glass is missing a large piece of the rim. You find a chunk of glass at the bottom of the storage bin. What should you do? A) Discard all of the ice and clean out the bin before restarting the icemaker. B) No action is needed since you found the glass and the broken piece. C) Inspect each cube carefully by hand before serving the ice in beverages. D) Transfer the ice to a clean container and flush out the bin before putting the ice back.

Discard all of the ice and clean out the bin before restarting the icemaker

air and water quality + use of pesticides and sanitizers, handling waste

EPA

Which of the following is NOT covered in the US Food Code? A) Cleaning and sanitizing equipment B) Construction and maintenance of facilities C) Foodhandling throughout the foodservice manufacturing cycle D) Effective employee training

Effective employee training

Why is eating or drinking in food preparation areas prohibited? A) Employees may spill the food they are eating and cause a slippery floor. B) Employees must go through the cafeteria line to pay for the food they eat. C) Employees need a break and should relax by leaving the kitchen to eat. D) Employees' saliva droplets can be transferred to food during eating and drinking.

Employees' saliva droplets can be transferred to food during eating and drinking.

Which of the following microorganisms is commonly linked to raw or undercooked ground beef and contaminated produce? A) Staphylococcus aureus B) Campylobacter jejuni C) Listeria monocylogenes D) Esherichia coli

Esherichia coli

What is the FIRST food that should be checked in and stored by the receiving clerk? A) UHT milk that has been aseptically packaged B) Fresh heads of lettuce C) Fresh tomatoes D) Fresh fish on ice E) Fresh cantelope

Fresh fish on ice

Which food requires a USDA inspection stamp? A) Fresh lamb B) All-purpose flour C) Fresh lettuce D) Fresh swordfish

Fresh lamb

During 2010 and even recent 2011 outbreaks of salmonella were associated with which of the following foods? A) Alfalfa sprouts and peanut butter B) Fresh tomatoes and eggs C) Jalapeno and Serrano peppers D) Raw cookie dough and beef

Fresh tomatoes and eggs

A person became ill with vomiting (no diarrhea) after eating Chinese food. She was diagnosed with Bacillus cereus gastroenteritis. What food was the most probable cause? A) Egg drop soup B) Fried rice C) Cashew chicken D) Beef with broccoli

Fried rice

Implementation of a HACCP plan in a foodservice operation

Guided discussion

hazard analysis critical control point - process to identify and control risks through the flow of food

HACCP

If employees become ill while on the job, what should a manager do if they want to continue working? A) Extend their break time so they can take an aspirin and nap before going back to work. B) Allow them to work because working short-handed is no fun for other employees. Schedule someone else for the next day provided they are still sick. C) Implement the established policy to reassign ill employees to non food production or customer contact tasks or send them home until they are well or no longer contagious. D) Insist they wash their hands more frequently and wear a mask.

Implement the established policy to reassign ill employees to non food production or customer contact tasks or send them home until they are well or no longer contagious.

What is NOT a reason food safety issues are of increasing concern for foodservice operations? A) New microorganisms found on foods once considered safe B) Immigrant labor pool C) Labor turnover D) Increase in time allowed for training

Increase in time allowed for training

The Time-Temperature Indicator (TTI) is frequently used to do what? A) Indicate that there has been time-temperature abuse during delivery B) Measure the temperature of hot food during preparation C) Monitor the temperature of deepfat frying oil for proper cooking to minimize fat absorption on the product D) Maintain temperatures of modified-atmosphere-packaged foods during transportation

Indicate that there has been time-temperature abuse during delivery

The Centers for Disease Control and Prevention provide which service? A) Inspect foodservice operations on planes and trains B) Inspect meat products C) grade fruits and vegetables shipped across state lines D) Investigate outbreaks of foodborne illness

Investigate outbreaks of food borne illness

Which of the following is a preventive practice in an IPM program? A) Store pesticides in your facility. B) Clean up food and beverage spills at the end of each day. C) Store all recyclables close to the facility. D) Keep all food and supplies at least six inches off the floor and away from the wall.

Keep all food and supplies at least six inches off the floor and away from the wall

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?

Norovirus

When using the two-stage cooling method, what should you do if the leftover food has NOT reached 70 F within two hours? A) Reheat the food to 165 F for 15 seconds within two hours and then cool properly. B) Reheat the food to 165 F and set pan in refrigerator. C) Reheat the food to 140 F for 15 seconds and then cool properly. D) Reheat to 135 F and serve the food immediately.

Reheat the food to 165 F for 15 seconds within two hours and then cool properly

Yesterday's clam chowder is being prepared for a soup station on a serving table that can hold product at or above 135 degrees F. What do you need to do to the leftover soup to correctly prepare it for serving?

Reheat the soup quickly to 165 F or above on a range or steamer before putting it on the serving table

Approved supplier: Inspected, meets all laws, and uses GAP or GMP

Reputable source

Reacting to customer complaints about sanitation issues

Role-play

What is NOT an essential step in calibrating a thermometer using the ice-point method? A) Fill a large container with crushed ice. B) Run a large container through the dishmachine. C) Put the thermometer's stem or probe in the ice water far enough to cover all of the sensing area. D) While holding the calibration nut securely, rotate the head of the thermometer until it reads 32 degrees F.

Run a large container through the dishmachine

Cockroaches most often carry which microorganism? A) Listeria B) Salmonella C) Shigella D) Norovirus

Salmonella

This illness can be prevented by controlling cross-contamination. A) Hepatitis A B) Ciguatera fish poisoning C) Hemorrhagic colitis D) Salmonellosis

Salmonellosis

Proper handwashing techniques (for a large group, eg. 100-200 people)

Video/DVD

Which situation would suggest that a foodservice facility might have a cockroach problem? A) You see that the screen on the service door needs to be repaired. B) You find a bit of sawdust in the corner of the dry storeroom. C) You find small holes burrowed into the storeroom wall around pipes. D) You see black grains that look like pepper under the refrigerator

You see black grains that look like pepper under the refrigerator

plants, mushrooms

biological

cleaners, sanitizers, and polishes

chemical

The ultimate goal in purchasing food is to A) choose suppliers who can deliver safe food. B) arrange deliveries for peak hours when most employees are available. C) find the lowest price. D) buy locally.

choose suppliers who can deliver safe food

The first thing you should do to prepare your 3-compartment manual warewashing sink to wash some tableware by hand is to A) prepare the sanitizing solution (170 F) in the third sink. B) clean and sanitize all sinks and drainboards. C) fill the first sink with hot water of at least 110 F and detergent. D) place clean, fresh towels on the drainboard next to the third sink.

clean and sanitize all sinks and drainboards

What should food handlers do to prevent food allergens from being transferred to food?

clean and sanitize utensils before use

For maximum effectiveness, surfaces must be _____________before being sanitized. A) cleaned and rinsed B) wiped and washed C) wiped D) rinsed and re-rinsed

cleaned and rinsed

The single greatest act employees can do to promote food safety is to A) always wear disposable gloves. B) always wear hair restraints during food production activities. C) consistently and correctly wash their hands. D) stay home when they have diarrhea.

consistently and correctly wash their hands

What is the most important way to prevent a food borne illness from bacteria?

control time and temperature

What is an important measure for preventing food borne illness?

controlling time and temperature

Which term means a curved, sealed edge placed between the floor and the wall to eliminate 90 degree corners? A) Galvanized B) Booster C) Air gap D) Coving

coving

Air curtains function to A) keep freezer and refrigerator temperatures constant, despite frequent opening of doors. B) prevent cockroaches and mice from entering the facility. C) create a shield of air that flying insects avoid. D) serve as a substitute door in the receiving area

creates a shield of air that flying insects avoid

Which would NOT be a safe source of drinking water for a restaurant that lacks service from the city water supply? A) Private underground well B) Creek with clear water that runs through the property C) Fixed above-ground water storage tank D) Approved mobile water storage tank

creek with clear water that runs through the property

Baking oatmeal cookies on the same parchment paper used for peanut butter cookies is an example of __________ that could lead to allergic reactions. A) allergen neglect B) protein denaturation C) cross-contamination D) cross-contact

cross contact

Which storeroom condition is most likely to cause a 50-lb. sack of flour to become contaminated? A) Fluorescent lighting B) Air temperature of 50 degrees F C) Full shelves D) Damp floor

damp floor

cleaning agent used on range hoods, grills

degreasers

cleaning agent used on scale in dishwashing machine

delimers

Which one of the following items is an example of a physical food contaminant? A) sulfites used to preserve a package of dried apricots B) dirt on a head of lettuce C) a wild mushroom D) a temperature-abused tuna steak

dirt on a head of lettuce

When a health inspector visits a foodservice operation it is important to A) be hospitable by offering the inspector a free meal and drink. B) tell employees not to talk to the inspector. C) discuss any violations that are noted and set a time frame for corrections. D) allow the inspector to wander around the facility unaccompanied.

discuss any violations that are noted and set a time frame for corrections

Kim wore disposable gloves while she cut raw chicken breasts. When she finished, she continued to wear the same gloves while slicing fresh tomatoes and onions for sandwich plates. Kim made a mistake by failing to A) wear reusable gloves. B) wash her hands before wearing the same gloves to slice the vegetables. C) wash and sanitize her gloves before handling the vegetables. D) dispose of the gloves, wash her hands, and put on new gloves before handling ready-to-eat food items.

dispose of the gloves, wash her hands, and put on new gloves before handling ready-to-eat food items.

Anytime a staff member completes some training activity, the manager should A) give them a raise. B) thank them for doing a good job. C) give them a test to make sure they really learned the material. D) document the completed training and file the records.

document the completed training and file the records.

A commonly used method to control and kill flies and other flying insects is to use A) swatters. B) netting. C) electric zappers. D) repellents.

electric zappers

Management can play a key role in promoting proper personal hygiene by A) insisting that hairnets always be worn. B) establishing proper personal hygiene policies and modeling ideal behavior at all times. C) providing reusable gloves for foodhandlers. D) providing hand sanitizers at work stations.

establishing proper personal hygiene policies and modeling ideal behavior at all times.

Who should be involved in cleaning work areas and equipment? A) Porters B) Night deep-cleaning crews C) Everyone D) Cooks

everyone

To prevent time-temperature abuse in general, TCS foods must be A) served within four hours at a temperature of 120 F. B) frozen at 0 F until one hour before preparation and service. C) exposed to the temperature danger zone for a total of only four hours counting transport, storage, handling, preparation, display, and service. D) exposed only to temperatures between 45-140 F for a total of six hours during transport, storage, handling, preparation, display, and service.

exposed to the temperature danger zone for a total of only four hours counting transport, storage, handling, preparation, display, and service

thermocouples/thermistors (penetration probe type)

fish patties/hamburgers

thermocouples/thermistors (surface probe type)

flat griddles

To accurately check the temperature of bulk liquids, you should A) puncture the bag or pouch with a probe. B) pour off a glass of liquid and insert a probe into it. C) open the pouch and carefully insert a probe, touching the side of the pouch. D) fold the bag or pouch around the thermometer stem or probe.

fold the bag or pouch around the thermometer stem or probe.

Best way to prevent contamination from a virus is through...

following good personal hygiene SOPs

Work surfaces or items in constant use should be sanitized at LEAST every A) two hours. B) four hours. C) hour. D) three hours.

four hours

The most important reason for a foodservice manager to understand microorganisms is to learn about their A) potential to cause food spoilage, so certain foods can be avoided. B) role in human digestion, so appropriate menus can be developed. C) benefits to the food industry, so profit can be earned. D) growth conditions so that control measures can be applied.

growth conditions so that control measures can be applied

TCS foods should be A) handled to minimize time in the danger zone. B) always handled using disposable gloves. C) washed. D) purchased only from prime vendors.

handled to minimize time in the danger zone

The proper way to store a mop after use is to A) put it in the mop bucket upside down. B) sit the mop on the floor. C) lay the mop over a work table. D) hang the mop so it can air dry.

hang the mop so it can air dry

Your restaurant is closed Sunday and Monday. Tuesday morning you open the restaurant and notice that the refrigerator is not running. When you check the internal thermometer, it reads 50°F (10°C). Which CDC risk factor is this? A) purchasing food from unsafe sources B) failing to cook food adequately C) holding food at incorrect temperatures D) using contaminated equipment

holding food at incorrect temperatures

The final rinse on a high-temperature warewashing machine should be between 180 and 195 degrees F because A) hotter water can cause some metals to deform or even melt. B) cooler water can cause spray nozzles to clog with minerals. C) hotter water will vaporize before hitting the items to sanitize them. D) cooler water can mean that washing will take a longer time.

hotter water will vaporize before hitting the items to sanitize them

To prevent rodents from accessing food, which of the following practices is recommended? A) storing food four inches away from wall and floor B) install screens over pipes and ducts C) set traps near outside entrances D) store recyclable containers in the same area as chemicals, away from food

install screens over pipes and ducts

The flow of food through a foodservice facility A) ends with reheating food for the customer. B) involves foodservice functions where food safety procedures should be implemented. C) only involves the foodservice function of cooking to critical limit temperatures. D) starts with the receiving function.

involves foodservice functions where food safety procedures should be implemented.

To grow and reproduce, bacteria need A) nutrients in food, the appropriate level of acidity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture B) heat, adequate time, the appropriate level of acidity, dry conditions, and human contact C) sunlight, nitrogen, oxygen, and sulfur D) a warm, dark and damp environment

nutrients in food, the appropriate level of acidity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture

One of the best ways to identify training needs in an operation is to A) make all employees take the ServSafe exam B) observe job performance C) hire a training consultant D) ask employees what they need to learn

observe job performance

If you place a thermometer in a walk-in refrigerator, the best place to get a good reading of the ambient temperature of the refrigerator for the purpose of monitoring the unit for food safety purposes would be A) against the back wall. B) on an upper shelf as close to the center of the ceiling as possible. C) by the door. D) by the compressor.

on an upper shelf as close to the center of the ceiling as possible.

Which of the following is usually an approved use of non-potable water? A) Operating the fire safety sprinkler system B) Laundering kitchen linen supplies C) Sanitizing restroom walls and floors D) Cleaning the warewashing machine

operating the fire safety sprinkler system

The two-stage cooling method is recommended primarily because this method quickly A) cools food within a total of 4 hours. B) monitors temperatures in less time. C) passes TCS foods through the part of the temperature danger zone that promotes the greatest growth of bacteria so growth of pathogens is reduced. D) uses the deep chill capability of a refrigerator's compressor to cool food.

passes TCS foods through the part of the temperature danger zone that promotes the greatest growth of bacteria so growth of pathogens is reduced.

Aflatoxins are associated with what food? A) Alfalfa sprouts B) Cheese C) Pork liver D) Peanuts

peanuts

metal shavings, staples, bandages, glass, dirt, fish bones in a filet

physical

Becky has an unhealed sore on the back of one hand. Becky can perform her regular food handling duties if she A) places a bandage on the sore and wears a glove to protect the bandage. B) places the arm with the sore on the hand in a clean sling and only uses the other hand to perform her work. C) agrees to use an antiseptic hand lotion between jobs. D) provides a doctor's certificate that the sore is not contagious.

places a bandage on the sore and wears a glove to protect the bandage.

Which is a proper container for garbage? A) Enclosed wire-mesh bin B) Ceramic tile-lined container C) Stainless-steel storage container on wheels D) Plastic bin with a tight fitting lid

plastic bin with a tight fitting lid

Successful on-the-job training includes presentation of the task, feedback to trainee, and A) practice. B) use of visual aids. C) take home notes for further study. D) praise.

practice

What is the most important way to prevent a food borne illness from viruses?

practice good personal hygiene

IPM is a program that establishes A) methods of applying chemicals to get rid of pests. B) methods to feed pests outside to lure them away from the facility. C) preventive methods to stop pests from entering the facility. D) control methods to fight pests after an infestation is present.

preventive methods to stop pests from entering the facility

The five common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and...

purchasing food from unsafe resources

To properly cool a large stockpot of vegetable soup for use the following day, a correct method is to A) put ice cubes in the soup, stir to cool, transfer to shallow stainless steel pans, and refrigerate. B) transfer the soup to a different large pot with two handles to make lifting into the refrigerator easier. C) put the large pot containing soup in the refrigerator. D) turn off the heat under the pot and let it come to room temperature before refrigerating.

put ice cubes in the soup, stir to cool, transfer to shallow stainless steel pans, and refrigerate.

USDA grading of meat provides information concerning the A) sanitary condition of the meat and slaughterhouse. B) wholesomeness of the meat. C) quality or palatability of the meat. D) absence of disease-causing organisms.

quality or palatability of the meat

Cross-contamination occurs when A) raw chicken drips on lettuce. B) food is improperly cooled. C) worker sneezes on plated food. D) homemade food items are purchased.

raw chicken drips on lettuce

41°F (5°C)

receiving and cold storage temperature

50°F to 70°F (10°C to 21°C)

recommended dry storage area temperature

With regards to food safety, the federal government

recommends a risk-based approach to conducting inspections.