Sanitation Test

What is the minimum footcandles allowed for a walk-in refrigerator?

10 footcandles(108 LUX)

In the three-sink manual warewashing process, the detergent wash water must be______or higher

110 degrees

What is the internal temperature for transporting hot TCS food and hot holding TCS food items?

135 degrees

Internal temperature and time allowed for cooking a roast beef is:

135 for 15 minutes

There are two temperature ranges inside the temperature danger zone. In one of these ranges is where bacteria grow the fastest and is why food that is cooling is only allow to be in the part of the zone for 2 hours. The temperature range is:

135 to 70 degrees

internal temperature for pork roast or tuna casserole cooking in a microwave is:

165 for 15 sec

Products stuffed with either raw chicken or beef must be cooked to an internal temperature of:

165 for sec

Warewash machines that use hot water sanitize must be a minimum hot water temperature of:

180 degrees

The entire hand washing process should take at least

20 seconds

Refrigerator temperature should be:

38 to 41 degrees

At an off-site catered event, the food service manager has been hot-holding a beef stir-fry at 135, when suddenly she loses her heat source. Guests are in a line waiting to be served. For how long can she safely continue serving the food?

4 hours

The internal temp for receiving raw beef must be:

41 degrees

Food and supplies in dry storage areas should be stored 6 inches off the floor, away from the walls, and kept at a temperature from:

50 to 70 degrees

How long can cold held food be served without temperature control?

6 hours

Floor mounted equipment and food items must be __ off the floor.

6"

How many days can be prepared food that has been kept at 41 or below be held before it must be thrown out?

7 days

In a Hazard Analysis Critical Control Point (HACCP) plan, CCP's are identified on:

A flow chart

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

On her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. Then, she is asked to slice raw tomatoes. When she's done, she slices raw onions. In the sequence of tasks, when should the food handler change gloves.

After moving hamburger patties to the preparation area.

Live shellfish must be received and kept at what minimum temperature?

Air 41 and internal 45

What is the best type of temperature measuring device for use in a refrigerator?

Air Probe

Back siphoning when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water, creating a cross connection. A good method of preventing this from happening is:

Air gaps

The term cross-contact in food safety refers to:

Allergen prevention

A.L.E.R.T is:

An FDA food defense system

What us NOT one of the 4 acceptable TCS food thawing methods:

At room temperature

E. Coli is a

Bacteria the produces Shiga toxins

Disposable food service gloves must:

Be changed when changing tasks

Which of the following is a safe food handling practice?

Clean and sanitize food contact surface in constant use at least every four hours

A woman runs out of the bathroom in a fast-food restaurant, and frantically tells the manager that the toilet has backed up and is overflowing into the service area. What should the manager do?

Close the restaurant and report the incident to the local health department

Which pathogen would require a food handler to be excluded from work:

Cold virus

Clean plates are required for each trip to a buffet because:

Contamination can be prevented

The temperature of vegetable soup is checked during holding. The soup has not met the critical limit and is thrown out according to house policy. Throwing out the soup is an example of which HACCP principle?

Corrective Action

When a problem arises, a plan the focuses on preparation, respond and recovery is known as:

Crisis Management Program

A cook wiping her hands on her apron and then handling a knife is an example of:

Cross-Contamination

What is the second principle or step of a HACCP plan?

Determining critical control points(CCP's)

A father takes his four year old daughter and her friend to the local hamburger diner after swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because his the father likes his hamburgers rare, he orders a rare hamburger himself and his daughter. What should the server do?

Explain that the restaurant cannot server rare hamburgers to young children.

A food handler was assigned to clean a coffee maker that was too difficult to move. The coffee maker was unplugged, then the removable parts were taken off and cleaned and sanitized in a three compartment sink. Coffee grinds on the coffee maker was removed. After the coffee machine was wiped down with detergent and water, it was sanitized and allowed air-dry. Then the food handler put the machine back together. What mistake did the food handler make?

Failed to rinse the machine after wiping it down with detergent and water

Which of the following is NOT one of the five most common hazards according to the center of disease control (CDC)?

Food recalls

Which of the following illnesses DO NOT have to be reported to the local health department?

Giardiass

GMP stands for:

Good Manufacturing Practices

Which of the following IS NOT a method for removing oxygen from packaged foods?

HMR

A food service worker must not have direct contact with food if they:

Have a wound that is draining

The best way to protect from pest infestations is to:

Have an integrated pest management program

A hand washing sink must:

Have at minimum 100 warm water

To protect from backflow, ice containers must:

Have good drainage and a air gap

The chef prepared a large quantity of home-made beef stew and divided it up into two shallow pans for cooling. He placed the pans in the refrigerator, and stirred them frequently. However, he was unsuccessful in the cooling the stew from 135 to 70 degrees within 2 hours. What must the chef do to safely cool the stew?

He must reheat the stew to 165 for at least 15 sec and then begin the cooling process again

The first step in planning a food safety training program is:

Identify the topics for the training

What is the purpose Active Managerial Control?

Identity and control possible hazards throughout the flow of food.

A correct method for calibrating a stem type thermometer is:

In water and ice, and calibrate to 32 degrees

If a customers vomits in a food preparation area, what should be done?

Insolate the area until it is properly cleaned and sanitized

Food defense systems are needed to protect from:

Intentional Contamination

The chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading?

Into the center, or thickness part of the casserole

What is the most important factor in choosing a good reputable food supplier?

It has to be inspected and complies with local, state, and federal laws

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?

It must be washed, rinsed, and sanitized

When leaving food preparation area, food handlers should:

Leave their apron

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in the cooler?

Lettuce, fresh salmon, fresh pork, fresh turkey breasts

Which of the following are three foods on the list of the "eight most common food allergens"?

Milk,wheat, soybeans

Principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called:

Monitoring Procedures

Which of the following foods is fungi?

Mushrooms

An organization that certifies commercial food service equipment is:

NSF

Which of these disease-causing bacteria may be found in shell eggs?

Non-typhoidal Salmonella

The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift to cook and serve at dinner. In orders to prevent possible cross-contamination, where should the chef place the tray of chicken breasts in the refrigerator?

On the bottom shelf next to the ground turkey

PCO stands for

Pest Control Operator

Foodborne intoxication is caused by eating food that contain:

Poisons

Which of rhe following is not considered as on of the "highly susceptible populations" (HSPs):

Pregnant Women

Which of the following does not require a variance and maybe a HACCP plan:

Purchasing produce

Which of these three most coomon chemical sanitizes is not true:

Quats use a minimum water temperature of 68 degrees for 7 seconds of contact

Hepititis A virus would most likely be found in what food:

Raw Oysters

All these are TCS foods except for:

Raw unwashed asparagus

A chef sanitized a thermometer probe and then check the temperature of 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 degrees. The chef recorded the temperature of the stewin the log and reheated the stew to 165 degrees for 15 seconds. What is the corrective action?

Reheating the stew

A food handler is infected with shiga toxin producing E coli. What is one of the things the person in charge needs to do?

Report the illness to the local health department

If a food worker us ill, you must always decide to either:

Restrict them from handling or include them from the operation

Manufactures provide SDS with all pesticides and chemicals. SDS stands for

Safety Data Sheet

OSHA requires suppliers and manufactures to provide:

Safety Data Sheets

Which of these is not a cleaning product:

Sanitizer

A food handler prepares and delivers meals to elderly individuals receiving services at home. What symtoms require this food handler to stay home from work?

Sore with fever

What pathogen is most commonly found on the skin of healthy people?

Staph

Which of the following bacteria might be most commonly found in a food worker's open wound?

Staphylococcus Aureus

Which of the following describes diarrhea, vomiting, fever, and jaundice, and are required to be reported to the local health department authority?

Symptoms

If a critical limit in a HACCP System is not met, what must immediately be done?

Take corrective action

The major reason to not wear jewelry hair pins or false nails during food preparation is:

The can be physical contaminant

If the concentration of sanitizing solutions is too strong:

The can corrode metal

If the water supply to an establishment is shut off and there is no alternate potable water source:

The establishment needs to close until the water supply is restored

When setting a table, the correct way to handle a fork is by:

The stem

An operation received a violation in the outside area if the facility. The manager reviewed the area and saw that the dumpster was placed on gravel. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What us the problem?

The surface underneath the dumpster should have been paved with concrete or asphalt.

A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare for egg tuna salad sandwiches. What is the problem with this situation?

Time-temperature abuse

Frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. What is the problem that cause this?

Time-temperature abuse

Eggs are inspected by which federal agency:

USDA

Covings is:

Where floors and walls meet

Frozen foods must be ____ when delivered

hard frozen

Color-coded cutting boards are used:

to prevent cross-contamination