ServSafe all chaps
What must food handlers do to food immediately after thawing it in the microwave oven? Cook it Hold it Freeze it Cool it
cook the guy
Who is responsible for keeping food safe in an operation? Manager/operator Health inspectors Food and Drug Administration State health department
manger/ oerator
A safe way to cool a stockpot of meat sauce is to put it into a sink of ice water. freezer. cooler. cold-holding unit
sink of ice water
Which part of the plate should a food handler avoid touching when serving guests? Side Edge Top Bottom
top
When holding TCS food for service, the internal temperature must be checked at least every four hours. (T/F)
triz
How should flatware and utensils that have been cleaned and sanitized be stored? -In drawers that have been washed and rinsed -Four inches (10 centimeters) from the floor -Below cleaning supplies -With handles facing up
with handles facing up
When washing hands, what is the minimum time you should scrub with soap? 5 seconds 10 seconds 20 seconds 40 seconds
10 jawns
At what minimum temperature should hot TCS food be held? 115∘∘F (46∘∘C) 145∘∘F (63∘∘C) 125∘∘F (52∘∘C) 135∘∘F (57∘∘C)
135∘∘F (57∘∘C)
What temperature must TCS food be reheated to if it will be hot held? 145∘∘F (63∘∘C) for 15 seconds 165∘∘F (74∘∘C) for 15 seconds 155∘∘F (68∘∘C) for 15 seconds 135∘∘F (57∘∘C) for 15 seconds
165∘∘F (74∘∘C) for 15 seconds
When must you discard tuna salad that was prepped on July 19? July 27 July 21 July 23 July 25
25th
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? 8 6 2 4
4
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least 2 inches (5 centimeters) 6 inches (15 centimeters) 4 inches (10 centimeters) 8 inches (20 centimeters)
4 inches (10 centimeters)
At what maximum internal temperature should cold TCS food be held? 32∘∘F (0∘∘C) 41∘∘F (5∘∘C) 60∘∘F (16∘∘C) 0∘∘F (-18∘∘C)
41
What is the correct temperature for receiving cold TCS food? 32∘∘F (0∘∘C) or lower 41∘∘F (5∘∘C) or lower 45∘∘F (7∘∘C) or lower 50∘∘F (10∘∘C) or lower
41∘∘F (5∘∘C) or lower
Who is most at risk of contaminating food? -A food handler whose young daughter has diarrhea -A food handler whose spouse works primarily with high-risk populations -A food handler who gets a lot of aches and pains -A food handler who eats a lot of rare meat
A food handler whose young daughter has diarrhea
What does an operation that wants to smoke food as a method of preservations need to have before processing food this way? A variance from the regulatory authority A food safety certificate A crisis-management plan A master cleaning schedule
A variance from the regulatory authority
Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order? -According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom. -According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom. -According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom. -According to minimum acceptable storage temperatures, with food that can tolerate the warmest temperature on the top shelf and food needing the coldest temperature on the bottom.
According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom.
What is the first task in training a large group of servers to prevent contamination of food? -Put the servers into small groups based on service experience -Provide servers with operation manuals on the topic -Assess the training needs of the servers on this topic -Make a list of possible information to cover
Assess the training needs of the servers on this topic
How far above the floor should food be stored? At least 6 inches (15 centimeters) At least 4 inches (10 centimeters) At least 2 inches (5 centimeters) At least 1 inch (3 centimeters)
At least 6 inches (15 centimeters)
How often must you check the temperature of food that is being held with temperature control? At least every 6 hours At least every 4 hours At least every 8 hours At least every 2 hours
At least every 4 hours
At what temperatures do most foodborne pathogens grow most quickly? -Between 0∘∘F and 41∘∘F (-18∘∘C and 5∘∘C) -Between 45∘∘F and 65∘∘F (7∘∘C and 18∘∘C) -Between 70∘∘F and 125∘∘F (21∘∘C and 52∘∘C) -Between 130∘∘F and 165∘∘F (54∘∘C and 74∘∘C)
Between 70∘∘F and 125∘∘F (21∘∘C and 52∘∘C)
While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next? Check the dimple Calibrate the thermometer Clean and sanitize the thermometer Take the temperature of the roast chicken
Calibrate the thermometer
After which activity must food handlers wash their hands? Applying hand antiseptic Putting on gloves Clearing tables Serving guests
Clearing tables
What is the first step in developing a HACCP plan? -Identify corrective actions -Establish monitoring procedures -Conduct a hazard analysis -Determine critical control points
Conduct a hazard analysis
A broken water main has caused the water in an operation to appear brown. What should the manager do? -Use the water for everything except dishwashing -Use the water for everything except handwashing -Contact the local regulatory authority before use -Boil the water for 1 minute before use
Contact the local regulatory authority before use
What is the most important way to prevent a foodborne illness caused by bacteria? -Practice good personal hygiene -Control time and temperature -Prevent cross-contamination -Practice correct cleaning and sanitizing
Control time and temperature
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? Monitoring Verification Corrective action Hazard Analysis
Corrective action
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? Prevented backflow Created a cross-connection Prevented atmospheric vacuuming Created an air gap separation
Created a cross-connection
What is the problem with storing raw ground turkey above raw ground pork? Poor personal hygiene Cross-contact with allergens Cross-contamination Time-temperature abuse
Cross-contamination
What must be included on the label of TCS food that was prepped in-house? -Date that the food should be thrown out. -List of all potential ingredients in the food. -Name of each TCS ingredient included. -Date that the food was received.
Date that the food should be thrown out.
Coolers are designed to cool hot food quickly. T/F
False
What is TCS food? -Food requiring training commitments for standards -Food requiring thermometer checks for security -Food requiring trustworthy conditions for service -Food requiring time and temperature control for safety
Food requiring time and temperature control for safety
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? Information search Jigsaw design Guided discussion Games
Guided discussion
Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? -Anisakis simplex, Cryptosporidium parvum, Giardia duodenalis, Vibrio vulnificus, and Clostridium botulinum -histamine, aflatoxin, brevetoxin, ciguatoxin, saxitoxin Bacillus cereus, Listeria monocytogenes, -Staphylococcus aureus, Clostridium perfringens, Campylobacter jejuni, and Vibrio parahaemolyticus -Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli
Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli
If pesticided are stored in the operation, where should they be kept? -In a glass container, in a walk-in cooler -In a plastic container, in any location -In a secure location, away from food and equipment -In dry storage, on a shelf below the food
In a secure location, away from food and equipment
What is the best method of checking the temperature of a delivery of fresh fish? -Feel the fish, making sure that it is cold to the touch -Insert a thermometer probe into the thickest part of the fish -Place a time-temperature indicator on the surface of the fish -Use an infrared thermometer to check the fish's temperature
Insert a thermometer probe into the thickest part of the fish
A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board? -It must be dried with a paper towel -It must be turned over to the other side -It must be washed, rinsed, and sanitized -It must be rinsed in hot water and air-dried
It must be washed, rinsed, and sanitized
Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? -Label the working container with its contents -Read the safety data sheet (SDS) for the cleaner -Note on the original container that some cleaner was put into a working container -Use a new wiping cloth when first using the working container
Label the working container with its contents
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? -Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast -Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon -Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts -Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? Thermocouple with immersion probe Infrared thermometer Time-temperature indicator Maximum registering thermometer
Maximum registering thermometer
What organization creates national standards for foodservice equipment? EPA CDC FDA NSF
NSF
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? Shigella spp. Norovirus Shiga toxin-producing E. coli Salmonella Typhi
Norovirus
How should cartons of coleslaw be checked for the correct receiving temperature? -open the carton to see if it is cold. -Place a thermometer against the outside of the carton. -Check the interior air temperature of the delivery truck. -Open a carton and insert a thermometer stem into the food.
Open a carton and insert a thermometer stem into the food.
What probe should be used to check the temperature of a chicken breast? Air probe Surface probe Immersion probe Penetration probe
Penetration probe
How should temperature of vacuum-packed meat be checked during receiving? -Lay the thermometer stem or probe on the surface of the top package. -Place the thermometer stem or probe between two packages of product. -Open a package and insert the thermometer stem or probe into the product. -Insert the thermometer stem or probe through the package into the product.
Place the thermometer stem or probe between two packages of product.
What is the most important way to prevent foodborne illnesses caused by viruses? -Practice good personal hygiene -Prevent cross-contamination -Control time and temperature -Practice correct cleaning and sanitizin
Practice good personal hygiene
What is an important measure for preventing foodborne illness? -Preventing cross-contamination -Serving locally grown, organic food -Measuring pathogens -Using new equipment
Preventing cross-contamination
Shiga toxin-producing E. coli is commonly linked with what type of food? Raw ground beef Thick stews Potato salad Dairy products
Raw ground beef
What is the correct way to clean and sanitize a prep table? -Remove food from the surface, wash, rinse, sanitize, and air-dry -Remove food from the surface, wash, sanitize, air-dry, and rinse -Remove food from the surface, sanitizer, rinse, wash, and air-dry -Remove food from the surface, air-dry, wash, rinse, and sanitize
Remove food from the surface, wash, rinse, sanitize, and air-dry
What should be done with an item that has been recalled? -Arrange for the vendor to pick up the item, notify staff, and document the recall. -Recondition the item, heat it to its minimum internal temperature, or throw it out. -Record the item's use-by date, place the item in storage, and note the loss for bookkeeping. -Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.
Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.
When a utensil is stored in water between uses, what are the requirements? -Running water at 135∘∘F (57∘∘C) or higher, or a container of water at 135∘∘F (57∘∘C) or higher -Running water at any temperature, or a container of water at 70∘∘F (21∘∘C) or lower -Running water at 70∘∘F (21∘∘C) or lower, or a container of water at 70∘∘F (21∘∘C) or lower -Running water at any temperature, or a container of water at 135∘∘F (57∘∘C) or lower
Running water at any temperature, or a container of water at 135∘∘F (57∘∘C) or lower
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? Clostridium botulinum Vibrio parahaemolyticus Hepatitis A Shigella spp.
Shigella spp.
A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work? Sore throat with fever Soreness with fatigue Headache with soreness Thirst with itching
Sore throat with fever
Which agency enforces food safety in a restaurant? -State or local regulatory authority -U.S. Department of Agriculture -Food and Drug Administration -Centers for Disease Control and Prevention
State or local regulatory authority
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? -Store the sanitizer bottle on the floor between uses -Store the sanitizer bottle on the work surface of the prep table -Store the sanitizer bottle with food supplies below the prep table -Store sanitizer bottle away from the prep area.
Store sanitizer bottle away from the prep area.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? -Tell the cook to rest for a couple of hours and then come to work -Tell the cook to stay away from work and see a doctor -Tell the cook to go to the doctor and then immediately come to work -Tell the cook to come in for a couple of hours and then go home
Tell the cook to stay away from work and see a doctor
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? -The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns -The cook did not wash hands and put on new gloves before slicing the hamburger buns -The cook did not wash hands before putting on the same gloves to slice the hamburger buns -The cook did not clean and sanitize the gloves before handling the hamburger buns
The cook did not wash hands and put on new gloves before slicing the hamburger buns
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? -An inspection warrant -A hearing to determine if the inspection is necessary -A one-day postponement to prepare for the inspection -The inspector's identification
The inspector's identification
Which is a requirement for key drop deliveries? -The items are set apart from other inventory. -The items are able to be reconditioned safely. -The items are delivered just before staff arrive. -The items are placed in the correct storage location.
The items are placed in the correct storage location.
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem? -The dumpster should have been freshly painted so that food debris would not stick to surfaces. -The surface underneath the dumpster should have been paved with concrete or asphalt. -The dumpster lids should have been open to allow it to air out. -The drain plug should have been removed to allow the dumpster to drain correctly.
The surface underneath the dumpster should have been paved with concrete or asphalt.
Why are preschool-aged children at a higher risk for foodborne illnesses? -Their appetites have increased since birth -They have not built up strong immune systems -They are more likely to suffer allergic reactions -They are more likely to spend time in a hospital
They have not built up strong immune systems
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation? Cross-contamination Poor cleaning and sanitizing Poor personal hygiene Time-temperature abuse
Time-temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? Time-temperature abuse Toxic-metal poisoning Off flavors of food Cross-contamination
Time-temperature abuse
Select the way in which the food became unsafe: Leftover chili is cooled on the counter. -Poor personal hygiene -Poor cleaning and sanitizing -Time-temperature abuse -Cross-contamination
Time-temperature abuse
What causes large ice crystals to form on frozen food and its packaging? Cross-contact Cross-contamination Time-temperature abuse Incorrect cleaning and sanitizing
Time-temperature abuse
What device can be used to record time-temperature abuse during the delivery of food? Thermocouple Thermistor Time-temperature indicator Bimetallic stemmed thermometer
Time-temperature indicator
What is the purpose of a food safety management system? -To identify and control possible hazards throughout the flow of food -To keep all areas of the facility clean and pest-free -To identify, document, and use the correct methods for receiving food -To identify, tag, and repair faulty equipment within the facility
To identify and control possible hazards throughout the flow of food
Why must prep tables be cleaned and sanitized between uses? To make space to work safely To prevent cross-contamination To avoid time-temperature abuse To reduce toxic-metal poisoning
To prevent cross-contamination
Active managerial control focuses on managing the risk factors for foodborne illness. (T/F)
True
Parasites are commonly associated with seafood. (T/F)
True
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? -Just past the tip of the thermometer stem -Halfway between the tip of the thermometer stem and the dimple -Up to the dimple in the thermometer stem -Past the dimple of the thermometer stem
Up to the dimple in the thermometer stem
What should food handlers do to prevent food allergens from being transferred to food? -Use cleaned and sanitized utensils when prepping the order -Cook food to the appropriate minimum internal temperature -Store cold food at 41∘∘F (5∘∘C) or lower -Label chemical containers correctly
Use cleaned and sanitized utensils when prepping the order
In what type of places are cockroaches typically found? Warm, moist, and dark Cold, moist, and dark Warm, dry, and light Cold, dry, and light
Warm, moist, and dark
What information should a master cleaning schedule contain? -What should be cleaned, when, and by whom -What should be cleaned, when, by whom, and how -What should be cleaned, when, by whom, how&why -What should be cleaned, and when
What should be cleaned, when, by whom, and how
When should staff receive food safety training? -When a new FDA Food Code comes out -When hired, and then periodically after that -When they do not have foodservice experience -Only when they request it
When hired, and then periodically after that
When is it acceptable to eat in an operation? When sitting in a break area When handling utensils When washing dishes When prepping food
When sitting in a break area
What is a foodborne illness outbreak? -When the CDC receives information on two or more people with the same illness -When two or more people report the same illness from eating the same food -When two or more food handlers contaminate multiple food items -When an operation served contaminated food to two or more people
When two or more people report the same illness from eating the same food
When should hand antiseptics be used? -After washing hands -When soap is unavailable -When gloves are not being used -Before washing hands
after washing hands
What item must guests take each time they return to a self-service area for more food? Extra napkins Clean plate Hand sanitizer New serving spoon
clean plate
A backup of raw sewage and significant lack of refrigeration can result in -a delay of an inspection until the situation is corrected. -improved inspection scores. -closure of the operation by the regulatory authority. -being issued a permit to operate
closure of the operation by the regulatory authority.
The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and -prepare a chemical application schedule and post it publicly -document all infestations with the local regulatory authority -deny pests food, water, and a nesting or hiding place -notify the EPA that pesticides are being used in the operation
deny pests food, water, and a nesting or hiding place
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? Every 7 hours Every 4 hours Every 5 hours Every 6 hours
every 4
A foodborne-illness outbreak is when two or more people get sick after eating at the same restaurant (T/F)
false
Adults are more likely than preschool-aged children to get sick from contaminated food.(T/F)
false
Cleaning reduces the number of pathogens on a surface to safe levels. (T/F)
false
Fish cooked in a microwave must be cooked to a minimum internal temperature of 145∘∘F (63∘∘C). (T/F)
false
Hold hot TCS food at an internal temperature of 120∘∘F (49∘∘C) or higher. (T/F)
false
Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. (T/F)
false
Surfaces must be sanitized before they are cleaned (T/F)
false
Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel. (T/F)
false
When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.
false
Your operation may be allowed to hold chicken salad at room temperature if the operation has an approved, written procedure and the salad has a label specifying that it must be thrown out after eight hours. (T/F)
false
Salmonella Typhi is commonly linked with ground beef. (T/F)
false :p
All new staff should receive training on crisis management general food safety active managerial control HACCP
general food safery
Which feature is most important for a chemical storage area? Single-use towels Nonskid floor mats Good lighting Emergency shower system
good lighting
What is required when receiving fish that will be served raw or partially cooked? It must be alive when received. It must be thawed in the microwave. It must be used within 24 hours of receiving. It must be correctly frozen before you receive it.
it must be correctly frozen before you receive it.
The manager's responsibility for staff food safety training is to -let staff learn on their own -test the staff's food safety knowledge -provide all staff with videos and DVDs for training -make sure that staff have the knowledge and skills to keep food safe
make sure that staff have the knowledge and skills to keep food safe
The temperature of a roast is check to see if it as met its critical limit of 145∘∘F (63∘∘C) for 4 minutes. This is an example of which HACCP principle? Hazard analysis Record keeping Verification Monitoring
monitoring
To deny pests food and shelter in outside dining areas and around your operation, it is important to -mow the grass -spray pesticides around the outside of the facility -plant flowers -place extra garbage containers outside
mow the grass
Who should apply pesticides? Shift manager Designated pest staff member Person in charge Pest control operator
pest control operator
Which area of the operation is usually required to be the brightest? Refrigerated storage Dry storage Service Preparation
prep
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and equipment handling crisis management HACCP plan creation preventing corss-contamination
preventing corss-contamination
The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and -reheating leftover food -serving ready-to-eat food -using single-use, disposable gloves -purchasing food from unsafe sources
purchasing food from unsafe sources
Which food should not be offered on a children's menu? Fried chicken tenders Spaghetti with meat sauce Grilled cheese sandwich Rare hamburger
rare hamburger
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120∘∘F (49∘∘C), which did not meet the operation's critical limit of 135∘∘F (57∘∘C). The chef recorded the temperature in the log and reheated the soup to 165∘∘F (74∘∘C) for 15 seconds within 2 hours. Which was the corrective action? Recording the temperature in the log Sanitizing the thermometer probe Checking the critical limit Reheating the soup
reheat the soup
Which item can be received at 45∘∘F (7∘∘C)? Shell eggs Ground beef Bean sprouts Chopped tomatoes
shell egs
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials. Porous and durable Hard and durable Smooth and durable Absorbent and durable
smooth and durable
A deli served cold sandwiches in a self-service display. Which step in the flow of food would be a critical control point? Storage Cooling Cooking Reheating
storage
What type of smell may be a sign that cockroaches are present? Mild, seaweed Strong, oily Sharp, musty Warm, spicy
strong, oily
Pesticides should be disposed of by -pouring them out and recycling the containers. -the PCO. -throwing them in an outdoor garbage container. -the manager.
the pco
An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. (T/F)
true
Food handlers who don't wash their hands correctly can cause a foodborne illness. (T/F)
true
Identifying risks is the first step in implementing active managerial control. (T/F)
true
The purpose of a food safety management system is to prevent foodborne illness. (T/F)
true
Wearing a dirty uniform or apron can contaminate food. (T/F)
true
You should not have painted fingernails when prepping food. (T/F)
true
You should wash your hands after taking a break to smoke. (T/F)
true
some thermometers cannot be calibrated. T/F
true
Signage posted at a handwashing station must include a reminder to staff to -avoid touching faucet handles after washing -use hot running water when washing -wash hands before returning to work -scrub hands and arms for 10 to 15 seconds
wash hands before returning to work
After pesticides have been applied, food-contact surfaces should be -used only after a 20-minute wait -washed, rinsed, and sanitized -replaced with new equipment -checked with a sanitizer test kit
washed, rinsed, and sanitized
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 -where to find the chemicals in the operation -when to register with the EPA -how to fill out an incident report - whom to contact about suspicious activity
whom to contact about suspicious activity
A thermometer used to measure the temperature of food must be accurate to what temperature? ±±2∘∘F or ±±1∘∘C ±±4∘∘F or ±±3∘∘C ±±6∘∘F or ±±5∘∘C ±±8∘∘F or ±±7∘∘C
±±2∘∘F or ±±1∘∘C
An air-temperature measuring device used to measure the temperature in a cooler must be how accurate? ±±3∘∘F or ±±1.5∘∘C ±±1∘∘F or ±±5∘∘C ±±2∘∘F or ±±1∘∘C ±±4∘∘F or ±±3∘∘C
±±3∘∘F or ±±1.5∘∘C
Select all actions that can contaminate food. -Wearing a clean apron -Handling money -Sneezing coughing, or using a tissue -Wearing a hat while prepping food -Touching your hair, face, or body
-Handling money -Sneezing coughing, or using a tissue -Touching your hair, face, or body
At what air temperature can you store shell eggs? 60∘∘F to 70∘∘F (16∘∘C to 21∘∘C) or lower 41∘∘F (5∘∘C) or lower 45∘∘F (7∘∘C) or lower Room temperature
45∘∘F (7∘∘C) or lower
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? 70 minutes 90 minutes 60 minutes 80 minutes
60 minz
How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41∘∘F (5∘∘C) or lower? 7 days 5 days 9 days 3 days
7 dayz
Wheezing and shortness of breath are symptoms of what? Bacillus cereus Hemorrhagic colitis An allergic reaction Hepatitis A
An allergic reaction
Where in a cooler should dairy products be stored? -Below meat products, in a covered container -Away from ready-to-eat food, in a designated area -Close to the door, in a clean and sanitized area -Away from the door, in the coldest part of the cooler
Away from the door, in the coldest part of the cooler
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. (T/F)
False
Use hand antiseptic before washing hands. (T/F)
False
Which thermometer is limited to measuring surface temperatures? -Thermistor -Thermocouple -Infrared thermometer -Bimetallic stemmed thermometer
Infrared thermometer
What is the most important factor in choosing a food supplier? -It has a HACCP program or other food safety system -It has documented manufacturing and packing practices -Its warehouse is close to the operation, reducing shipping time -Its has been inspected and complies with local, state, and federal laws
It has a HACCP program or other food safety system
Which food contains a common allergen? -Brown rice mixed with herbs -Mixed green salad with apples and raisins -Mushrooms seasoned with soy sauce and brown sugar -Squash sautéed in corn oil
Mushrooms seasoned with soy sauce and brown sugar
Which piece of jewelry can be worn on a food handler's hand or arm? Watch Medical bracelet Diamond ring Plain band ring
Plain band ring
What should food handlers do after prepping food and before using the restroom? Wash their hands Take off their aprons Take off their hats Change their gloves
Take off their aprons
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control? Acidity Time Moisture Oxygen
Time
A food handler's hands can transfer pathogens from one food to another. (T/F)
True