HM228

Place these items on the correct shelf in the refrigerator: 4. Top shelf 3. Second from the top shelf 2. Next to bottom shelf 1. Bottom shelf

3---> A) Fresh Beef Tenderloin 2-----> B) Raw Ground Pork 4----> C) Potato Salad 1----> D) Whole Turkeys, uncooked

Match the training topic to the best delivery method. A) Guided Discussion B) Demonstration/OJT C) Role-play D) Video/DVD

C) Role-play----> Talking to the health inspector during an inspection B) Demonstration/OJT-----> Cleaning a dish machine (for a new employee) A) Guided Discussion----> Implementation of a HACCP plan in a foodservice operation D) Video/DVD----> Proper hand washing techniques (for a large group, eg. 100-200 people)

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

a) A variance is obtained from the local health department

What microorganisms are of greatest concern to the foodservice manager because they grow in food? a) Bacteria b) Toxins c) Viruses d) Parasites

a) Bacteria

Yellow colored detergent that was inadvertently used to make a batch of lemonade would be considered a _______ hazard. a) Chemical b) Biological c) Physical

a) 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) Heads of iceberg lettuce c) 10-lb. bag of ground beef d) Chocolate cake

a) Chicken quarters

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

a) Damp floor

Eight containers of yogurt in the cooler are out of date. What should you do? a) Discard the yogurt. b) Freeze the yogurt and serve as frozen yogurt. c) Continue to refrigerate until you can use the yogurt. d) Remove the yogurt from the original container and portion into dishes.

a) Discard the yogurt.

Food handlers should NOT be excluded from working with or around food if they have which conditions or symptoms? a) HIV positive, Hepatitis C b) diagnosed with norovirus c) fever, vomiting and itching d) Fever, vomiting, diarrhea e) Jaundice, diarrhea

a) HIV positive, Hepatitis C

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

a) Hostess who becomes an assistant salad chef

Norovirus can persist in your body for ______ even after you feel better so it is really important to _______________ if you have been sick of exposed. a) Almost a year, use chlorine bleach to clean contaminated surfaces. b) 2 or more weeks, wash your hands thoroughly with soap and water. c) several weeks, clean your hands with alcohol-based santitizer d) 1-2 days, stay home

b) 2 or more weeks, wash your hands thoroughly with soap and water.

Once cut, chopped tomatoes must be stored at ______ degrees F or below. a) 50 b) 41 c) 45 d) 38

b) 41

The Danger Zone is _________ degrees Fahrenheit? a) 35-140 b) 41-135 c) 45-140 d) 60-130

b) 41-135

Why should food NOT be stored in a galvanized container? a) Acids in the food can cause the container to rust. b) Acids in the food can leach zinc into the food. c) The food will spoil quickly d) The food will not be stored at the correct temperature.

b) Acids in the food can leach zinc into the food.

The toxin from a poisonous mushroom would be considered a ______ contaminant in food. a) Physical b) Biological c) Chemical

b) Biological

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) Box is water stained. d) outside of the box is warmer than 0 degrees F.

b) Contents of the box are frozen with no visible ice crystals.

Peanuts and soy products are dangerous for people with what condition? a) Chemical sensitivities b) Food allergies c) Poor personal hygiene d) FAT TOM

b) Food allergies

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 fish on ice c) Fresh tomatoes d) Fresh heads of lettuce e) Fresh cantaloupe

b) Fresh fish on ice

A shard of bone found in ground beef would be considered a ______ contaminant. a) Biological b) Physical c) Chemical

b) Physical

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

b) Proper cleaning and sanitizing of equipment

This illness can be prevented by controlling cross-contamination. a) Ciguatera fish poisoning b) Salmonellosis c) Hemorrhagic colitis d) Hepatitis A

b) Salmonellosis

Which of the following is a common food allergen? a) Tomatoes b) Shellfish c) Beef d) Broccoli

b) Shellfish

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

b) They have not yet built up adequate immune systems.

Which of the following is NOT true about using videos and DVDs for training? a) Seeing and hearing the training will help the staff remember. b) This training method allows the learner to be actively involved in their training. c) It is useful in teaching skills that involve motion. d) This training should include supplemental print materials.

b) This training method allows the learner to be actively involved in their training.

Preventing cross-contamination involves: a) preventing employees with upper respiratory illness from handling food. b) assigning separate cutting boards for raw poultry, raw meats, and produce c) preventing raw meats from sitting out in the kitchen. d) rinsing a cutting board after cutting up raw chicken.

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

Mushroom toxins: a) can be destroyed by cooking. b) cannot be destroyed by freezing. c) are associated with morrell mushrooms. d) can be deactivated by cooking in an acid medium at 190 F for 5 minutes.

b) cannot be destroyed by freezing

A new kitchen worker puts the delivery away. He stores the chemicals on the same shelf as the salad dressings. What is the potential contamination problem? a) biological b) chemical c) physical d) toxic metal

b) chemical

The ultimate goal in purchasing food is to: a) find the lowest price b) choose suppliers who can deliver safe food. c) buy locally. d) arrange deliveries for peak hours when most employees are available.

b) choose suppliers who can deliver safe food.

The single greatest act employees can do to promote food safety is to: a) always wear disposable gloves. b) consistently and correctly wash their hands. c) stay home when they have diarrhea. d) always wear hair restraints during food production activities.

b) consistently and correctly wash their hands.

Which of the following is NOT covered in the US Food Code? a) Cleaning and sanitizing equipment b) Effective employee training c) Foodhandling throughout the foodservice manufacturing cycle d) Construction and maintenance of facilities

b) effective employee training

The following label information is required for _______. Common name of foodQuantity of food list of ingredients in descending order by weightList of artificial colors, flavors and chemical preservatives in the foodSource of each major food allergen in foodName and place of manufacture, packer, distributor. a) food that has been transferred from one unit to another in the same operation. b) food that is packaged on-site for retail sale c) ready-to-eat TCS food d) food that has been removed from its original container e) leftover food that has been combined with a more recent batch of the same food

b) food that is packaged on-site for retail sale

The best way to prevent Norovirus gastroenteritis outbreaks is to: a) have employees use disposable gloves when handling all foods. b) have all employees wash hands thoroughly, especially after toileting. c) heat food to 165 degrees d) store raw meats above ready-to-eat foods.

b) have all employees wash hands thoroughly, especially after toileting.

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 degrees F (10 degrees C). Which CDC risk factor is this? a) using contaminated equipment b) holding food at incorrect temperatures c) failing to cook food adequately d) purchasing food from unsafe sources

b) holding food at incorrect temperatures

With regards to food safety, the federal government: a) conducts follow-up inspections if a violation has been found. b) recommends a risk-based approach to conducting inspections. c) requires foodservice managers to have a ServSafe certificate d) approves the construction of new foodservice facilities.

b) recommends a risk-based approach to conducting inspections.

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) 02/10/09 c) 02/14/09 d) 02/17/09

c) 02/14/09

It was announced that in 2015 there were 5,000 food borne illness disease outbreaks. This means that a minimum of _______ people become ill from food borne causes that year. a) 5,000 b) 40,000 c) 10,000 d) 20,000

c) 10,000

While washing your hands, you should mentally sing the Happy Birthday song as least how many times? a) 3 (30 sec) b) 4 (40 sec) c) 2 (20 sec) d) 1 (10 sec)

c) 2 (20 sec)

If a bacterium that will cause food borne illness is placed in ideal conditions, it will duplicate every ________ minutes a) 10 b) 30 c) 20 d) 40

c) 20

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

c) A food handler did not wash hands before touching food.

Under which situation should a production apron be removed? a) Entering the walk-in cooler to clean and organize the shelves. b) Using the restroom c) All of the other answer are correct. d) Visiting customers in the dining room.

c) All of the other answers are correct.

ROP foods are particularly susceptible to what food borne illness? a) Hemorrhagic colitis b) Bacillus cereus gastroenteritis c) Botulism d) Listeriosis

c) Botulism

This pathogen is one of "The Big Five" and was responsible for causing the illness of the young woman in the NY Times article (one of your required readings) in ANGEL. a) Salmonella Typhi b) Shigella spp. c) E. coli 0157 d) Hepatitis A e) Listeria monocytogenes

c) E. coli 0157

Which of the following microorganisms is commonly linked to raw or undercooked ground beef and contaminated produce? a) Campylobacter jejuni b) Listeria monocylogenes c) Escherichia coli d) Staphylococcus auerus

c) Escherichia coli

An effective food defense program should cover these three areas: a) Interior design, exterior signage, and an employee illness policy b) Time clocks, lighting, and purchasing procedures c) Human elements, facilities, and external elements, such as suppliers d) Training, hiring practices, and employee reviews.

c) Human elements, facilities, and external elements, such as suppliers

Which of the following actions is NOT necessary if a food item in your operation has been recalled? a) If any of the recalled item is in inventory, remove it, label it, and make sure it is no longer stored with other food or service items. b) Make sure you have checked all cases of the product in your inventory against the specific details of the recall notice c) Immediately return ALL recalled items to whomever you purchased them from. d) Label the item so you are sure it will NOT be used and tell staff not to use or discard the item.

c) Immediately return ALL recalled items to whomever you purchased them from.

Pregnant women should absolutely avoid unpasteurized dairy products and make sure they throw out foods like yogurt and deli meats when they have passed their expiration dates because these foods can cause a very serious disease called: a) Hemorrhagic colitis b) Salmonellosis c) Listeriosis d) Gastroenteritis e) Shigellosis

c) Listeriosis

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

c) Sewage backup affecting the water supply.

Where are bacterial spores commonly found? a) Canned food b) Outside shafts of wheat c) Soil d) Shellfish

c) Soil

A customer having an allergic reaction may show which symptom? a) Cold sweats b) Dehydration c) Wheezing d) Dizzy spells

c) Wheezing

Which is considered a TCS food? a) Bananas b) Saltines c) Baked potatoes d) Flour

c) baked potatoes

Which food ingredient could cause stew to become contaminated if it is cooked in a copper kettle? a) Cubed beef b) Dry English mustard c) Canned tomatoes d) Wild mushrooms

c) canned tomatoes

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

c) 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) wash and sanitize her gloves before handling the vegetables. b) wash her hands before wearing the same gloves to slice the vegetables. c) dispose of the gloves, wash her hands, and put on new gloves before handling ready-to-eat food items. d) wear reusable gloves.

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

A training need is a: a) measurable knowledge, skill or ability b) structured sequence of events that leads to learning c) gap between what an employee knows and what an employee needs to know d) process used to assess students of varying abilities and experiences

c) gap between what an employee knows and what an employee needs to know

The Centers for Disease Control and Prevention provide which service? a) Inspect foodservice operations on planes and trains b) Inspect meat products c) Investigate outbreaks of food borne illness d) grade fruits and vegetables shipped across state lines

c) investigate outbreaks of food borne illness

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

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

Cross-contamination occurs when: a) food is improperly cooled. b) homemade food items are purchased. c) raw chicken drips on lettuce. d) worker sneezes on plated food.

c) raw chicken drips on lettuce.

Which could lead to the contamination of food? a) Using color-coded cutting boards b) Putting garbage in plastic waste containers c) storing cleaning chemicals near food in the dry-storage area d) washing dirty pans in a three-compartment sink

c) storing cleaning chemicals near food in the dry-storage area

You should use two disposable paper towels why drying your hands after washing them. One to dry your hands and another to: a) wipe out the sink. b) clean the mirror c) turn off the water faucets. d) adjust your hair.

c) turn off the water faucets.

Foods stored in dry storage ares should be off the floor and away from the walls at least by how many inches? a) 4 b) 10 c) 8 d) 6

d) 6

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

d) Assess employee training needs

According to the assigned readings in ANGEL and the video we watched in class, a 2013-14 salmonella outbreak and a 2015 recall due to salmonella were associated with which of the following foods? a) Jalapeno and Serrano peppers b) Eggs and fresh tomatoes c) Raw cookie dough and beef d) Chicken and cucumbers e) Alfalfa sprouts and peanut butter

d) Chicken and cucumbers

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

d) Day's menu

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) Inspect each cube carefully by hand before serving the ice in beverages. b) No action is needed since you found the glass and the broken piece. c) Transfer the ice to a clean container and flush out the bin before putting the ice back. d) Discard all of the ice and clean out the bin before restarting the ice maker.

d) Discard all of the ice and clean out the bin before restarting the ice maker.

Why is eating or drinking in food preparation areas prohibited? a) Employees must go through the cafeteria line to pay for the food they eat. b) Employees may spill the food they are eating and cause a slippery floor. 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.

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

Which foods requires a USDA inspection stamp? a) Fresh lettuce b) All-purpose flour c) Fresh swordfish d) Fresh lamb

d) Fresh lamb

What is NOT a reason for safety issues are of increasing concern for foodservice operations? a) Immigrant lab pool b) New microorganisms found on foods once considered safe c) Labor turnover d) Increase in time allowed for training

d) Increase in time allowed for training

Aflatoxins are associated with what food? a) Alfalfa sprouts b) Cheese c) Pork liver d) Peanuts

d) Peanuts

A food handler diagnosed with an illness caused by which of the following must be excluded from the operation until cleared by medical personnel and the regulatory authority. a) Aflatoxins or Ciguatoxins b) Scombroid poisoning or Anisakis simplex c) Hepatitis B or Tuberculosis d) Shiga toxin-producing E. coli or Salmonella Typhi

d) Shiga toxin-producing E. coli or Salmonella Typhi

Which of the following is NOT true for a food handler with jaundice? a) The food handler must be cleared by medical personnel and the authorities before returning to work. b) The food handler must be excluded from the operation if they have had the illness of less than seven days. c) The food handler must be reported to the regulatory authority. d) The food handler can be assigned to work in the office on paperwork as long as he/she does not come into contact with food.

d) The food handler can be assigned to work in the office on paperwork as long as he/she does not come into contact with food.

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

d) They grow in food.

On Monday, Oct. 1 you opened a commercially processed bag of salad mix including cut leafy greens, shredded carrots and cabbage that has been properly held below 41 degrees F. The salad arrived in the operation with the Sept. 28 delivery and has a used-by date of Oct. 2. Which of the following is the best course of action to take regarding the salad mix? a) Use the salad mix and label it with a discard date of Oct. 7. b) Use the salad mix on Oct. 1 and discard any that remains at the end of the day. c) Use the salad mix and label it with a discard date of Oct. 4. d) Use the salad mix and label it with a discard date of Oct. 2.

d) Use the salad mix and label it with a discard date of Oct. 2.

Water is likely to transmit which to humans? a) Bacteria b) Molds c) Toxins d) Viruses

d) Viruses

Which situation could result in the physical contamination of food? a) The exhaust hood above the grill is made of stainless steel. b) Monosodium Glutamate (MSG), is spilled into a food. c) The cutting board used in the food production area is made of non-absorbent hardwood. d) A foodservice worker forgets to wear a hat while working in food production.

d) a foodservice worker forgets to wear a hat while working in food production.

The delivery method chosen to teach content to learners depends on: a) specific training objectives. b) the number of people needing training. c) the method by which trainees learn best. d) all of the other answers are correct

d) all of the other answers are correct

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

d) cross-contact

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

d) document the completed training and file the records.

Management can play a key role in promoting personal hygiene by: a) providing hand sanitizers at work stations. b) insisting that hairnets always be worn. c) providing reusable gloves for food handlers. d) establishing proper personal hygiene policies and modeling ideal behavior at all times.

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

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

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

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

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

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

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

Regulations concerning food safety are written at which level? a) District b) Corporate c) Federal d) State and/or local

d) state and/or local

As long as employees have thoroughly and correctly washed their hands it is fine for them to: a) eat, drink or chew gum in the food prep areas. b) wear rings withs stones, bracelets and watches. c) prepare and serve ready-to-eat foods without wearing gloves. d) wash produce and prepare ready-to-eat foods that will be cooked without wearing gloves. e) wear nail polish or false fingernails.

d) wash produce and prepare ready-to-eat foods that will be cooked without wearing gloves.

If employees become ill while on the job, what should a manager do if they want to continue working? a) 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. b) Insist they wash their hands more frequently and wear a mask. c) 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. d) Extend their break time so they can take an aspirin and nap before going back to work.

a) 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.

If a food borne illness outbreak occurs, what would be considered a DIRECT (as opposed to an indirect) cost to the foodservice establishment responsible? Note: A direct cost could also be considered an "out-of-pocket" cost. a) Lawsuits and legal fees b) Loss of reputation c) Lower employee morale d) Negative media exposure

a) Lawsuits and legal fees

Which of the following foods is commonly associated with an outbreak of Clostridium perfringens gastroenteritis? a) Meat stew and gravy b) Cheese platter c) Blanched vegetables d) Cooked rice

a) Meat stew and gravy

A piece of hair in the soup would be considered a _______ hazard. a) Physical b) Chemical c) Biological

a) Physical

HACCP was created to assure food safety in the food production process by: a) Pillsbury and NASA b) USDA c) FDA d) CDC

a) Pillsbury and NASA

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

a) Praising employees who exhibit good food safety practices on the job

If the foodservice operation receives key drop deliveries, the following condition(s) must be met. a) The delivery must be inspected upon staff arrival to be sure it was placed in the correct storage location to maintain required temperature. b) Key drop deliveries can only consist of items that are not refrigerated or frozen. c) The delivery person has undergone a background check to assure he/she is honest. d) The delivery person must sign a form with each delivery to say the order has not been contaminated.

a) The delivery must be inspected upon staff arrival to be sure it was placed in the correct storage location to maintain required temperature.

Regulations and inspection of meats, poultry and eggs is done by: a) USDA b) FDA c) PHS d) CDC

a) USDA

The most commonly reported caused of food borne illness are: a) cross contamination, failure to cook and hold foods at proper temperatures, and poor personal hygiene. b) time-temperature abuse, cross contamination, and chemical hazards. c) time-temperature abuse, unacceptable personal hygiene, and physical hazards. d) time-temperature abuse, chemical hazards and physical hazards.

a) cross contamination, failure to cook and hold foods at proper temperatures, and poor personal hygiene.

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

a) growth conditions so that control measures can be applied.

TCS food should be: a) handled to minimize time in danger zone b) always handled using disposable gloves. c) washed. d) purchased only from prime vendors.

a) handled to minimize time in the danger zone.

A food handler with a sore throat and fever: a) must be excluded from the foodservice operation if the primary population served is considered high-risk. b) can continue to work in their usual food production position as long as they wear gloves and a mask covering the dos and mouth. c) can continue in their usual food production position as long as they feel well enough to keep going. d) must be excluded from the operation until they are cleared by a physician.

a) must be excluded from the foodservice operation if the primary population served is considered high-risk.

An example of time-temperature abuse is: a) Potato salad held above 41 degrees F on the all-day buffet. b) Food production employee comes to work with a fever and sets up the usual salad bar. 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.

a) potato salad held above 41 degrees F on the all-day buffet.

Successful on-the-job training includes presentation of the task, feedback to trainee, and: a) practice. b) praise. c) take home notes for further study. d) use of visual aids

a) practice.

All of the following foods must be received at 41 degrees F or lower EXCEPT: a) shell eggs b) deli turkey breast c) pork chops d) cut melons

a) shell eggs

Live oysters that will be served to customers must be: a) stored in original container with id tags at an air temperature of 41 degrees F or lower. b) shown live to customers before serving. c) displayed in a tank where the water is kept at 50 degrees F or lower. d) stored in original container at 45 degrees F or lower. Tags on file for 90 days.

a) stored in original container with id tags at an air temperature of 41 degrees F or lower.

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

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