PRIMARY Food Sanitation Exam Questions
Wash hands for __ to __ seconds
10, 15
Chlorine ph is __ to __
10, 8
Water pH for Chlorine is __ to __
10, 8
Chlorine water temperature is __ to ___
100, 75
Water temperature for chlorine is __ to ___
100, 75
In the three-sink manual warewashing process, the detergent wash water must be ___ or higher
110
When washing dishes in a three compartment sink, the water temperature must be at least ___ degrees F in the first sink
110
Iodine concentration is __ to __
12.5, 25
Iodine concentration is ___ to ___ ppm
12.5, 25
rare roast beef and corned beef may be cooked to a minimum internal temperature of ___ for ___ minutes
130, 112
the minimum internal temperature and time allowed for cooking a roast beef is ____ degrees F for ___ minutes
130, 112
Hot held commercially processed, ready-to-eat foods must be cooked to a minimum internal temperature of ___
135
fruit, vegetables, grains, rice, pasta, legumes, beans, refried beans must be cooked to a minimum temperature of __
135
the minimum internal temperature for transporting hot TCS food and hot holding TCS food items is ___ degrees F
135
vegetables, beans, grains, and fruits must be cooked to a minimum internal temperature of ___
135
The FDA food code requires that foods be cooled from ___ to ___ within ___ hours
135, 70, 2
When cooling a TCS food, the temperature must go from __ to ___ in ___ hours
135, 70, 2
Beef must be cooked to a minimum internal temperature of ___ degrees F for __ seconds
145, 15
Commercially raised game must be cooked to a minimum internal temperature of ___ for ___ seconds
145, 15
Eggs cooked to be served right away must have a minimum internal temperature of ___ degrees for __ seconds
145, 15
Lamb chops must be cooked to a minimum internal temperature of ___ degrees F for __ seconds
145, 15
Pork must be cooked to a minimum internal temperature of ___ degrees F for __ seconds
145, 15
Pork, beef, veal, and lamb chops must be cooked to a minimum internal temperature of ___ for ___ seconds
145, 15
Seafood must be cooked to a minimum internal temperature of ___ degrees F for __ seconds
145, 15
Seafood—including fish, shellfish, and crustaceans must be cooked to a minimum internal temperature of ___ for ___ seconds
145, 15
Shelled eggs that are served immediately must be cooked to a minimum internal temperature of ___ for ___ seconds
145, 15
Steaks must be cooked to a minimum internal temperature of ___ for ___ seconds
145, 15
Veal must be cooked to a minimum internal temperature of ___ degrees F for __ seconds
145, 15
Roast pork, beef, veal, and lamb can be cooked at a variety of internal temperatures, but the most common is ___ for ___ minutes
145, 4
Eggs cooked to be held later for service must be cooked to a minimum internal temperature of ___ degrees for ___ seconds
155, 15
Eggs hot held for service must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Ground beef or pork must be cooked to a minimum internal temperature of ___ for __ Seconds
155, 15
Ground seafood (chopped or minced seafood) must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Ground, minced, and chopped meats and fish must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Injected meat (brined ham, flavor injected roasts) must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Mechanically tenderized meat must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Mechanically tenderized meats, flavor injected meats, and brined ham must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Ratites (emus and ostrich) must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Shelled eggs hot-held for service must be cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
A chef sanitized a thermometer probe and then checked the temperature of a beef stew being held in a hot holding unit. The temperature was 120 degrees, which did not meet the operation's critical limit of 135--the stew must be reheated to ___ for __ seconds
165, 15
All types of poultry, including ground poultry must be cooked to a minimum internal temperature of ___ for __ seconds
165, 15
Dishes that include previously cooked TCS ingredients must be cooked to a minimum internal temperature of ___ for __ seconds
165, 15
If food is not cooled from 135 to 70 within 2 hours, the food must be reheated to ___ for ___ seconds, and the cooling process must start again.
165, 15
Poultry (including whole or ground chicken, turkey, and duck) must be cooked to a minimum internal temperature of ___ for __ seconds
165, 15
Stuffed meats, poultry pasta, and fish, must be cooked to a minimum internal temperature of ___ for ___ seconds
165, 15
Stuffing made with fish, meat, or poultry must be cooked to a minimum internal temperature of ___ for __ seconds
165, 15
Stuffing that contains TCS must be cooked to a minimum internal temperature of ___ for ___ seconds
165, 15
The minimum cooking temperature for ground turkey is ___ for ___ secs
165, 15
products stuffed with raw chicken or beef must be cooked to a minimum internal temperature of ___ degrees F for ___ seconds
165, 15
soup that contains cooked beef to be reheated for hot holding should be reheated to ___ for __ seconds
165, 15
Reheat foods to ___ for ___ seconds within __ hours
165, 15, 2
Foods must be cooled from 135 to 70 in __ hours or less
2
__ unrelated people must have the same symptoms after eating the same food in order for there to be a foodborne illness outbreak
2
Contact time for Iodine is __ seconds
30
Contact time for quats is ___ seconds
30
Iodine contact time is __ seconds
30
Iodine contact time is ___ seconds
30
Quats contact time is __ seconds
30
Quats contact time is ___ seconds
30
When using hot water, quats, or iodine to sanitize something, the sanitizer contact time is always ___ seconds
30
At an offsite catered event, a foodservice manager has been hot-holding beef stir-fry at 135 degrees F when suddenly they lose their source of heat. Guests are still in line waiting to be served--The stir fry can continue to be served for a maximum of ___ hours after losing its heat source
4
Change gloves after __ hours of continual use
4
Food can stay in the temperature danger zone for __ hours before it must be thrown out
4
Hot TCS foods should spend no more than a total of __ hours in the temperature danger zone
4
If TCS foods are held in the Temperature Danger Zone for more than __ hours, it must be thrown out
4
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least ___ inches
4
food contact surfaces in constant use must be cleaned and sanitized at least every __ hours
4
Cook pooled eggs promptly, or store them at ___ degrees or lower
41
Receive refrigerated foods at ___ or below
41
Refrigerated food needs to be kept at a product temperature below __ degrees
41
Refrigerator temperatures cannot exceed __ degrees F
41
Store non-cooked dairy products at __ or below for serving
41
Thaw frozen meats, poultry, and other TCS products in the refrigerator at __ degrees or less
41
The correct temperature for receiving cold TCS food is __
41
fresh fish must be stored in crushed ice at ___ degrees and kept drained
41
the internal receiving temperature of fresh raw beef must be ___ degrees F
41
Store refrigerated foods at ___ or below. Frozen foods should be stored at __ or below
41, 0
Hold cold foods at ___ or below. Hold hot foods at ___ or above
41, 135
On a buffet line, hold cold foods at ___ and hot foods at ___ or above
41, 135
Serve cold foods at ___ or below. Serve hot foods at ___ or above
41, 135
The temperature danger zone is from ___ to ___
41, 135
Milk can be received at 45 under the condition that it is cooled to __ within __ hours
41, 4
all milk and dairy products must be delivered at or below __ degrees
45
eggs must be delivered at ___ degrees or lower
45
Live shellfish must be received with an air temperature of ___ degrees F and an internal temperature of __ degrees F
45, 50
Iodine ph is __
5
Iodine ph is ___
5
Water pH for Iodine is __
5
Chlorine concentration range is __ to __
50, 99
Cold-held food can be served without temperature controls for a max of __ hours
6
Food should be stored __ inches from the floor and away from walls
6
If a food is removed from cold holding at 41 degrees or less, it may be out of temperature for up to __ hours as long as the internal temperature of the food does not exceed __. This does not apply to food for highly susceptible populations
6, 70
When partially cooking food for later service, the maximum amount of time that the food can be heated during the initial cooking step is __ minutes
60
Partial initial cooking time for later service cannot exceed ___ minutes. Cool food immediately after cooking. Then freeze or refrigerate at ___ or cooler. Reheat food to ___ before serving
60, 41, 165
Iodine water temperature is ___
68
Water temperature for Iodine is __
68
Chlorine contact time is __ seconds
7
Chlorine is the only sanitizer with a contact time of __ seconds
7
Contact time for chlorine is __ seconds
7
Prepared food that has been kept at 41 degrees F or below can be held for a maximum of __ days before it must be thrown out
7
Sanitize a thermometer with either rubbing alcohol or a sanitizing solution. The most effective method is to dip the thermometer stem in boiling water for __ to ___ seconds
7, 10
A food with a pH more than __ is alkaline (egg whites, soda crackers, black olives)
7.5
A food with a pH of less than ___ is acidic (citrus juices, tomatoes, rhubarb, cranberries)
7.5
If the pH is exactly ___ it is considered neutral (milk, meats, chicken, fish)
7.5
Foods that thaw quickly can be put under clean potable running water at __ degrees
70
The maximum water temperature allowed when thawing food under running water is ___
70
Foodborne pathogens grow most quickly between ___ and __
70, 125
Pathogens grow most rapidly from __ to __
70, 125
Quats water temperature is ___
75
Quats water temperature is ___ degrees F
75
Water temperature for quats is ___
75
live shellfish must be delivered with shell stock identification tags. These tags must be kept for a minimum of __ days after the last shellfish is used
90
A parasitic worm (nematode) found in some fish/seafood products
Anisakis
Protozoan parasite found in untreated or contaminated water. Can cause severe diarrhea and the disease Cryptosporidiosis in humans
Cryptosporidium
Cut lettuce for a salad may be handled with bare hands (True/False)
False
Ready-to-eat foods may be handled with bare hands (True/False)
False
Protozoan parasite that can cause severe diarrhea and "giardiasis" in humans
Giardia
When must you discard tuna salad that was prepared on July 19?
July 25
A bacterium found in the soil that can contaminate food and cause the foodborne illness called listeriosis. This bacterium can survive and grow in many conditions, including refrigeration and with or without oxygen.
Listeria
Most Common Food Allergens are:
Milk, Eggs, Fish, Shellfish, Peanuts, Tree Nuts, Wheat, Soy
Packaging that changes the gaseous environment of food, usually by restricting the level of oxygen in the package. Non-conforming product
Modified atmospheric packaging
Steps in the food chain that can include harvesting, slaughter, milking, and fishing.
Primary production
Unicellular organisms, some of which are human parasites
Protozoa
SDS stands for __ __ __ which manufacturers provide for all pesticides and chemicals that are used in an operation
Safety Data Sheets
A toxin-producing bacterium commonly found on the skin of healthy people, especially in infected cuts, pimples, or boils. Often referred to as Staph, it is a common cause of foodborne illness
Staphylococcus
raw chicken, sliced melons, and cooked rice are examples of ___ foods
TCS
Any perishable food, usually having a high moisture and/or protein content, that is capable of supporting the rapid growth of microorganisms that can cause foodborne illness.
TCS food
A parasitic nematode (worm) responsible for "trichinosis." The parasite becomes lodged in muscle tissue and can lead to chronic pain. Sometimes found in under- cooked pork; common in wild game, such as bears.
Trichinella
A reputable food supplier has been inspected and complies with local, state, and federal laws (True/False)
True
A sore throat and a fever require a food handler to stay home from work (True/False)
True
Bacteria grow best when foods are slightly acidic, neutral, or slightly alkaline (True/False)
True
If a cutting board has been used to prepare raw food, it must be washed, rinsed, and sanitized before it is used to prepare vegetables or another ready-to-eat food (True/False)
True
Never thaw TCS foods at room temperature (True/false)
True
Raw chicken may be handled with bare hands (True/False)
True
The only acceptable jewelry for food preparation is a plain wedding band (True/False)
True
Time-temperature abuse during delivery may lead to ice-crystal formation on food during delivery and is a sign that it should be rejected (True/False)
True
To test the temperature of vacuum-packed foods, insert the thermometer between two packages. With other packages or bags, insert the thermometer in the fold (True/False)
True
Use thermometers to check the temperatures of cooling temperatures (True/False)
True
Use thermometers to check the temperatures of final cooking temperatures (True/False)
True
Use thermometers to check the temperatures of food in refrigerators, freezers, and hot holding units (True/False)
True
Use thermometers to check the temperatures of incoming shipments of food products (True/False)
True
When serving raw or undercooked food, a consumer advisory must be posted (True/False)
True
When testing the temperature of a casserole, pot, or chafing dish, test the center (True/False)
True
When testing the temperature of food, insert the clean probe into the food up to the dimple (true/false)
True
prep food in small batches to cut down on food being exposed to the temperature danger zone (true/false)
True
test the temperature of various parts of a roast or bird, including the thickest part (True/False)
True
the purpose of active managerial control is to identify and control possible hazards throughout the flow of food (True/False)
True
Eggs are inspected by the (U)___
USDA
An unobstructed, open, vertical space between a supply of potable water and any possible source of contamination. It is a device used as a preventive measure against backflow
air gap
The only completely reliable method for preventing back flow is an __ __
air gap
__ __ prevent back siphonage
air gaps
An __ __ is the best type of temperature measuring device for use in a refrigerator
air probe
Certain types of fish can cause this disease sometimes referred to as "sushi stomach." It is caused by the anisakis worm parasite that is killed when the fish is cooked or frozen
anisakiasis
A deviation from the common rule
anomaly
A brittle, lustrous white metallic element. Used chiefly in metals and medical compounds. Equipment containing ___ should not be used in any phase of food preparation.
antimony
A mold that produces a toxin associated with foodborne illness. Foods that can be contaminated by molds include grains, breads, and nuts
aspergillus
One of a group of bacteria that can form spores. It is very common in soils where vegetables and grains are grown.
bacillus
A form of backflow that can occur when the pressure in the potable water supply drops below the pressure of the contaminated water supply
back siphonage
___ __ occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water supply---creating a __ __
back siphonage, cross connection
The flow of contaminants from nonpotable water sources into the supply of potable water
backflow
Single-celled microorganisms that require food, moisture, and warmth to reproduce. Some __ can cause foodborne infection and intoxication
bacteria
raw chicken breasts should be stored on the __ shelf of the refrigerator to prevent possible cross contamination
bottom
Type of food intoxication cause by C. botulinum. It will develop only without air, and occurs in inadequately processed foods, such as canned foods, meats, many kinds of vegetables, and smoked products
botulism
bacterial intoxication caused by C. Botulinum found in water and soil. Grows mostly in canned and packaged food
botulism
will develop only without air, and occurs in inadequately processed foods such as vacuum-packed meats or improperly canned (often, home-canned) foods. It can grow in refrigerated foods.
botulism
A metallic element resembling tin in appearance. Equipment containing tin or __ should be avoided in all phases of food preparation
cadmium
To determine, check, or rectify the graduation of any instrument giving quantitative measurements
calibrate
___ sanitizing is the alternative to heat sanitizing. it can be used for tableware, utensils, and equipment when they are soaked, wiped, or sprayed with either chlorine, iodine, or quats
chemical
highly susceptible populations include (c)____, the (e)___, and those with (i)___ problems
children, elderly, immune
An acute, infectious, and often fatal disease, characterized by profuse diarrhea, vomiting, and cramps
cholera
if a toilet backs up and overflows into the service area the manager must __ the restaurant, and __ the incident to the local health department
close, report
Rodent species that live in conjunction with humans, sharing the same food
commensal rodents
surfaces underneath a dumpster cannot be gravel, it must be placed over a paved surface with either __ or __ with lids closed and a drain plug
concrete, asphalt
Seven steps of HACCP system:
conduct a hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, establish record keeping procedures
The presence of a harmful substance (or substances) in foods that can cause injury or illness to a person eating or tasting them
contamination
___ is where floors and walls meet
coving
When a problem arises, a plan that focuses on preparation, response and recovery is known as a __ __ __
crisis management program
An essential step in the food system at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level so as to not cause illness or injury
critical control point
The best way to prevent back flow is to avoid creating a __ __
cross connection
a __ __ is a physical link between safe water and dirty water
cross connection
The transfer of harmful substances from one food to another food, either through employee handling or by improperly cleaned and sanitized equipment. Common examples are the contamination of cooked foods by raw foods.
cross contamination
a cook wiping her hands on her apron and then handling a knife is an example of __ __
cross contamination
when contaminants (bacteria, viruses, etc.) are transferred from unwashed hands, foods, surfaces, or equipment to another food or surface.
cross contamination
(D)___ is the cleaning product used to stop allergen cross contact
detergent
In HACCP, a __ from a critical limit occurs when the limit is violated or out of control.
deviation
Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?
expiration date
It is acceptable to thaw food at room temperature (true/false)
false
FATTOM stands for
food, acidity, time, temperature, oxygen, moisture
GMP stands for __ ___ __
good manufacturing practices
food handlers should only wash their hands in a __ __
handwashing sink
defined as a biological, chemical, or physical agent in or condition of, food with the potential to cause an adverse health effect.
hazard
__ sanitizing soaks food contact surfaces in hot water which must be at least ___ degrees F. The items must be soaked for at least __ seconds
heat, 171, 30
This thermometer is best used to measure surface temperatures
infrared thermometer
Food defense systems are needed to protect from ____ contamination
intentional
The process of exposing foods to radiation in order to kill potential bacterial hazards. ___ is less effective against viruses. Higher doses are required to kill most viral hazards
irradiation
if a customer vomits in a food preparation area you must ___ the area until it is properly ___ and ___
isolate, cleaned, sanitized
how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in a cooler from top to bottom?
lettuce, salmon, pork, turkey
deli slicers can be a risk of ___ if not cleaned and sanitized properly.
listeriosis
An organism that nourishes itself by living off of other organisms. Commonly found in hogs, fish, wild game(especially bears), and contaminated water
parasite
sanitizer concentration is measured in ___ ____ ___ (ppm)
parts per million
___ is a process of heating foods to a certain temperature for a specific amount of time to kill bacteria
pasteurization
The probe that should be used to check the temperature of a chicken breast is a __ __
penetration probe
can come from jewelry, a loose pen, pencil or a thermometer, fake eyelashes or fingernails, bandages, pieces of utensils, dirt from vents, or from improperly maintained plumbing.
physical contamination
water that is safe for drinking
potable
a crisis management program should focus on __, ___, and __
preparation, response, recovery
The flow of food (9)
purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving
Storage Order in the Refrigerator
ready to eat foods, seafood, whole cuts of beef and pork, ground meats and fish, whole and ground poultry
If a food worker is ill you must always decide whether to __ them from handling food or __ them from working in your operation
restrict, exclude
___ reduces pathogens on a surface to safe levels
sanitizing
Occurs when fish such as mahi mahi (dolphinfish), tuna, mackerel, bluefish, and amberjack are not properly refrigerated and begin to spoil. ____ poisoning is a common cause of seafood illness
scombroid
A method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures
sous vide
The dormant stage of a bacterium that has formed thick walls to resist heat and lack of moisture. It is capable of returning to a vegetative state where it can grow and multiply and cause foodborne illness
spore
A preservative used to maintain the freshness and color of fresh fruits and vegetables. The use of ___ are subject to state regulations
sulfites
A chemical agent in detergent that reduces surface tension, allowing the detergent to penetrate and soak dirt loose
surfactant
A master cleaning schedule should include what should be cleaned, when, by whom, and how (true/false)
true
A maximum registering thermometer is required for measuring the final sanitizing rinse temperature in a high-temperature dishwashing machine (True/false)
true
A virus requires a living host to grow (true/false)
true
ALERT is the FDA food defense system (true/false)
true
After a food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables it must be washed, rinsed, and sanitized (true/false)
true
All TCS foods that will be held for longer than 24 hours must be labeled with its name and use-by date (true/false)
true
Before washing dishes in a three-compartment sink, the sink itself must be cleaned and sanitized along with the drainboards (true/false)
true
Before you clean and sanitize equipment, you must first scrape and remove food bits from its surface (true/false)
true
Chemicals must always be stored below food, equipment, utensils, and linens (true/false)
true
Chemicals stored in their original container must have a manufacturer's label which includes directions for the chemical's use. If chemicals are transferred to a new working container, the label on that container must list the common name of the chemical (true/false)
true
Clean and sanitize all work surfaces, equipment, and utensils before and after each task (true/false)
true
Clean and sanitize drawers and shelves before storing clean items (true/false)
true
Clean and sanitize equipment after handling different raw TCS fruits and vegetables, for example between cutting melons and leafy greens (true/false)
true
Clean and sanitize equipment any time there is an interruption during use and the items being used may have been contaminated (true/false)
true
Clean and sanitize equipment before working with a different type of food, for example, between prepping raw chicken and cutting lettuce (true/false)
true
Food is being temperature abused when it is cooked to the wrong internal temperature (true/false)
true
If a food handler has been infected with nontyphoidal salmonella they should be excluded from working with food (true/false)
true
If a food handler is infected with e. coli the manager must report the illness to the local health department (true/false)
true
If a food handler leaves a hotel pan of pasta salad on the prep table while preparing several lunch orders it could lead to time and temperature abuse (true/false)
true
If food is going to be cooked immediately, it can be thawed in a microwave (true/false)
true
If the concentration of sanitizing solutions is too strong it can corrode metal (True/false)
true
If you need to use the same prep table for different types of food, prep raw meat, fish, and poultry at a different time than ready-to-eat foods. (true/false)
true
It is acceptable thaw food as part of the cooking process (true/false)
true
It is acceptable to thaw food in the refrigerator at or below 41 degrees F (true/false)
true
Local regulatory authorities must be contacted if a broken water main has caused water in an operation to appear brown or unsafe in any way (true/false)
true
Never clean mops, brushes, or other tools in sinks used for hand washing, food prep, or dishwashing (true/false)
true
Never dump mop water or any other liquid waste into toilets or urinals (true/false)
true
Never keep chemicals that are not required to operate or maintain the establishment on site` (true/false)
true
Never rinse items after sanitizing them because this could contaminate their surfaces (true/false)
true
Never use a towel to dry items as this could be a source of contamination (true/false)
true
Never use cloths that are meant for wiping food spills for any other purpose (true/false)
true
Nonfood contact surfaces such as floors, walls, ceilings, and equipment exteriors do not need to be sanitized, however they do need to be cleaned regularly to prevent dust, dirt, and food residue from building up which could attract pests (true/false)
true
Nontyphoidal salmonella can be found in shelled eggs (true/false)
true
ONLY a plain wedding band is allowed to be worn in food prep areas (true/false)
true
Personal items must be stored in a designated area away from food (true/false)
true
Prep raw and ready-to-eat food at different times. (true/false)
true
Prep tables must be cleaned and sanitized between uses to prevent cross contamination (true/false)
true
Rare (undercooked) steaks or hamburgers can NEVER be served to children (true/false)
true
Raw oysters should not be served to high-risk populations (true/false)
true
Right after food is thawed in a microwave it must be cooked with conventional cooking equipment (true/false)
true
Store wet cloths used for wiping counters and other equipment surfaces in a sanitizer solution between uses (true/false)
true
Storing raw ground turkey above raw ground pork may result in cross contamination (true/false)
true
Surfaces underneath a dumpster must be paved with concrete or asphalt (true/false)
true
Symptoms such as vomiting, diarrhea, fever, and jaundice must be reported to the local health authorities (true/false)
true
The 8 most common food allergens are milk, eggs, fish and shellfish, peanuts, tree nuts, wheat, soybeans and soy products (true/false)
true
The best method for checking the temperature of vacuum-packed meat is to place the thermometer stem or probe between two packages of produce (true/false)
true
The best way to eliminate pests that have entered the operation is to work with a licensed pest control operator (PCO) (true/false)
true
The correct way to clean a prep table is to first remove food from the surface, then wash, rinse, sanitize, and air dry the surface (true/false)
true
The first step in planning a food safety program is to identify the topics for the training (true/false)
true
The lids of the dumpster should be closed and a drain plug should be in place to prevent it from leaking/draining (true/false)
true
The most important factor in choosing a food supplier is that it has been inspected and complies with local, state, and federal laws (true/false)
true
The safest way to cool a stockpot of meat sauce is to put it into a sink of ice water (true/false)
true
When washing dishes in a three compartment sink, the second compartment is where all traces of food and detergent must be removed before they are moved to the third compartment--change the rinse water if it becomes dirty or full of suds (true/false)
true
When washing dishes in a three compartment sink, the third sink is filled with a sanitizing solution (true/false)
true
When wearing disposable gloves, a food worker touches raw beef, they must change their gloves before touching anything that has to do with raw produce such as raw tomatoes or onions (true/false)
true
any surface that touches food must be cleaned, rinsed, and sanitized (true/false)
true
bottom shelf of the refrigerator should be whole and ground poultry (true/false)
true
by preparing ready-to-eat food before raw food, you can reduce the chance for cross contamination (true/false)
true
disposable food service gloves must be changed every time you change tasks (true/false)
true
frozen foods must be hard frozen when delivered (true/false)
true
garbage containers must have tight fitting lids, doors, or covers (true/false)
true
hard water, food bits, and leftover detergent can reduce the solution's effectiveness. Change the solution when it looks dirty or its concentration is too low (true/false)
true
if the water supply to an establishment is shut off and there is no alternate potable water source, the establishment must be closed down until the water supply is restored (true/false)
true
only accept canned goods that are labeled and free of rust and flaws (True/false)
true
second shelf of the refrigerator should be seafood (true/false)
true
the best way to protect a restaurant from pests is to implement an Integrated Pest Management Program (true/false)
true
third shelf of the refrigerator should be whole cuts of beef and pork (true/false)
true
A bacterial infection caused by Salmonella typhi. Symptoms include fever, headache, intestinal inflammation, ulceration, and constipation in adults. It is transmitted by the fecal-oral route
typhoid fever
Something that has not had the bacteria reduced to safe levels
unsanitary
A __ __ is a mechanical device that prevents backsiphonage by closing a check valve and sealing the water supply line shut when water flow is stopped
vacuum breaker
Never attach a hose to a faucet unless back flow prevention device is attached such as a __ __
vacuum breaker
Food processing methods where food is packed using a system that withdraws all air from the package. Gases are sometimes added after the air is removed, to aid in preserving food.
vacuum packaging
An official permit by a regulatory agency to do something normally forbidden by regulations. In the case of a foodservice operator, a ___ might require certain documentation or proof of process. In the case of food, a HACCP plan might be required
variance
If the ___ system is not working correctly, it will lead to a buildup of grease and condensation on the walls and ceiling.
ventilation
Referred to as "___." A common bacterium that thrives in seawater and is associated with pollution. This microorganism is one of the most common causes of bacterial foodborne infections caused by seafood. Seafoods that carry this bacterium include oysters, shrimp, and blue crabs.
vibrio
A disease causing agent even smaller than bacteria that does not multiply in foods, but can be transmitted to food by infected food workers, and then to those who eat the food. Poor personal hygiene often contributes to the spread of a __ to foods.
virus
the minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is ___ degrees F
165
Stuffed meat, seafood, poultry, or pasta must be cooked to a minimum internal temperature of ___ for ___ seconds
165, 15
Reheated leftovers must be cooked to a minimum internal temperature of ___ for ___ seconds within ___ hours
165, 15, 2
Microwaved food must be cooked to a minimum internal temperature of ___ and be allowed to stand for at least ___ minutes
165, 2
The temperature for the final sanitizing rinse in a washing machine must be at least ____ degrees F
180
warewash machines that use hot water to sanitize must have a minimum hot water temperature of ___ degrees
180
A thermometer used to measure the temperature of food must be accurate to +/-___ F or +/- __ C
2, 1
the entire hand washing process should take at least ___ seconds
20
floor mounted equipment and food items must be a minimum of __ inches off the floor
6
Corrective actions must immediately be taken if a critical limit in a HACCP system is not met (True/False)
True
Dividing food into smaller portions, using ice water baths, and ice paddles to stir foods will speed the cooling process (True/False)
True
Do not touch bones or the bottom or sides of the container when testing the temperature of food (True/False)
True
The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene are the foundations of the system known as __ __ ___
active managerial control
The aspergillus mold can produce this toxin
aflatoxin
A bacterium that causes salmonellosis, an invasive infection. One of the major causes of foodborne illness. Commonly found in eggs, raw or undercooked poultry, and meat.
salmonella
This device can be used to monitor both time and temperature abuse during the shipment and storage of food
time temperature indicator
A poisonous substance of plant or animal origin
toxin
A disease caused by the Trichinella spiralis parasite. It can be found in infected pork or wild game, such as bear or buffalo. This parasite can be effectively destroyed by proper cooking temperatures
trichinosis
"cross contact" in food safety refers to allergen prevention (true/false)
true
A bimetallic stemmed thermometer must be inserted to the dimple in the thermometer stem to get an accurate reading (true/false)
true
A clean plate is required for each trip to the buffet line to prevent contamination (true/false)
true
A food service worker must not have direct contact with food if they have a wound that is draining (true/false)
true
Clean and sanitize trays and carts used to carry clean tableware and utensils. Check them daily and clean as often as needed (true/false)
true
Cleaning supplies must be rinsed after each use, and stored in a sanitizing solution (true/false)
true
Flatware and utensils that have been cleaned and sanitized should be stored with handles facing up (true/false)
true
Flooring, wall, and ceiling materials must be smooth and durable (true/false)
true
Food handlers must test the sanitizing solution with a sanitizer kit to make sure the sanitizing solution has been made correctly (true/false)
true
Food in torn packaging must be rejected (true/false)
true
Food is being temperature abused when it is cooked or reheated incorrectly (true/false)
true
Food is being temperature abused when it is held at the wrong internal temperature (true/false)
true
Food that does not require much prepping or handling such as precooked chicken breasts or chopped lettuce helps reduce the risk of cross-contamination. (true/false)
true
Foods should be stored in top-to-bottom order in a cooler according to the minimum internal cooking temperatures with ready-to-eat foods on the top shelf and poultry on the bottom (true/false)
true
Frozen foods are to be delivered hard frozen (true/false)
true
Good lighting is the most important feature for a chemical storage area (true/false)
true
It is acceptable to thaw food under clean running water at or below 70 degrees F (true/false)
true
Jewelry, hair pins, and fake nails cannot be worn in a food preparation area because they may become a physical contaminant (true/false)
true
Large ice crystals form on frozen food and packaging because of time and temperature abuse (true/false)
true
Limiting the amount of food that can be removed from a cooler for prepping can help prevent time-temperature abuse (true/false)
true
NSF creates national standards for food service equipment (true/false)
true
NSF is an organization that certifies the safety of commercial food service equipment (true/false)
true
Smoked meats, fish and soft cheeses require a variance and perhaps a HACCP plan for retail processing (true/false)
true
Staphylococcus aureus is most commonly found in open wounds (true/false)
true
Stationary food contact surfaces should be covered until ready to use (true/false)
true
Store glasses and cups upside down on a clean and sanitized shelf or rack. (true/false)
true
To protect from back flow, ice containers must have good drainage and an air gap (true/false)
true
Top shelf of the refrigerator should be ready to eat food and produce (true/false)
true
Use separate equipment for raw and ready-to-eat food (true/false)
true
Using color-coded cutting boards can help prevent cross-contamination (true/false)
true
When providing mobile food service raw chicken or poultry should be stored below ready to eat food (true/false)
true
When returning to the slicer to help with a lunch rush, the food handler must clean and sanitize the equipment (true/false)
true
When washing dishes in a three compartment sink, the second sink is filled with just ___ for rinsing
water
The bacterium that causes yersinosis. It is found in the intestines of animals and humans. The bacteria continue to multiply even at temperatures below 41 F; however, thorough heating will destroy it
yersinia
Chlorine concentration range is __ to ___ ppm
50, 99
___ removes food and other dirt from a surface
cleaning
