******** 4 Sweetberries

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Scientific research has proven that poor personal ___ is a leading cause in the spread of foodborne illness.

hygiene

Sick employees should: ___ .

immediately tell a manger or supervisor they are ill

Regular self ___ of the establishment are necessary to look for signs of pests.

inspections

Employees must report certain diagnosed illnesses and certain symptoms of illness to their ___ .

manager

Pests can contaminate food and food surfaces by spreading: ____

microorganisms

Sanitizing is done to reduce what?

microorganisms

The Temperature Danger Zone, between 41F to 135F, is the temperature range in which harmful ___ grow most rapidly.

microorganisms

____ thaw food at room temperature.

never

A potentially hazardous or ___ foos is capable of supporting the rapid growth of harmful microorganisms.

TCS

If you see damage to food packaging, gnaw marks and rodent or insect droppings, your establishment may have a ____ infestation.

pest

Proper three compartment sink cleaning procedures are: ___

pre-wash, wash, rinse, sanitize, and air-dry

___ is an extremely important factor in preventing contamination when preparing and serving food.

proper handwashing

Pests can be easily controlled with careful and consistent attention to ___ and maintenance.

sanitation

To correctly use of thermometer, it must be calibrated and _____.

sanitized

___ is the step that eliminates harmful microorganisms omw a food contact surface.

sanitizing

Carefully inspect all food deliveries for ___ of pests.

signs

When preparing food, work in ___ batches to ___ the time food spends in the Temperature Danger Zone.

small, minimize

Employees must report which of the following symptoms of illness to his or her manager:

sore throat with fever

Expensive and dangerous food inspection violations can result when hand sinks are not ___ .

stocked

If an employee observes signs of pests, he or she should: ____

tell a manager

Cooking food to its recommended internal ____ will destroy most harmful microorganisms.

temperature

To measure the temperature of a food, complex;y insert the stem of the ____ into the center of the thickest part of the food item.

thermometer

Employees must ___ hands after employee breaks.

wash

Poultry must be cooked to a minimum internal cooking temperature of: ____

165F for 15 seconds

The proper temperature for meat at delivery is: ___

41F or lower

The Temperature Danger Zone is between: ____

41F to 135F

Which of the following is not a type of microorganism?

Bacteria

Which of the following is the acronym used to remember the conditions in which microorganisms grow best?

FAST CAR

"Excluded" employees may return to work as soon as they feel better. (T/F)

False

After sanitizing, dishes should always be dried with a clean towel. (T/F)

False

Employees may eat a meal and cook for customers at the same time. (T/F)

False

Employees should wash hands in the nearest prep sink. (T/F)

False

FIFO is a foodborne illness. (T/F)

False

If food is unsafe when received; it can be made safe later. (T/F)

False

It is necessary ti label stored food with a date. (T/F)

False

Lunch rush is a good time for deliveries because lots of employees are omw duty. (T/F)

False

Pest control is only the manager's responsibility. (T/F)

False

Salt is a common food allergen.

False

Sanitizing is the first step in creating a safe food contact surface. (T/F)

False

TCS food must not remain in the Temperature Danger Zone for more than ____ hours.

Four (4)

A foodborne illness is a disease caused when people eat contaminated food. (T/F)

True

A leading cause of food borne illness is unsafe food handling by food service workers. (T/F)

True

A plain metal ring, such as a wedding band, is the only jewelry allowed omw hands and arms while preparing food. (T/F)

True

All microwave foods must be cooked to 165F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout. (T/F)

True

Cleaning and sanitizing are critical to food safety in food service operations. (T/F)

True

Cleaning involves removing dirt, food residue and grease. (T/F)

True

Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing.

True

Employees have a legal responsibility to notify their supervisor when ill. (T/F)

True

Florida law requires food safety training for food service workers. (T/F)

True

Food menus for children must be cooked well-done. (T/F)

True

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. (T/F)

True

Pest control includes tight sealing, self-closing exterior doors. (T/F)

True

Pests carry microorganisms that can contaminate food and food contact surfaces. (T/F)

True

Rodents, insects and birds are considered pests. (T/F)

True

To ensure accurate temperatures measurements, thermometers must be roughly calibrated. (T/F)

True

Wheat is a common foos allergen. (T/F)

True

When cooling for storage, hot food must measure 70F or lower within the first two hours. (T/F)

True

When food is stored properly, ready-to-eat foods must be stored ___ or away from raw foods.

above

To reduce foodborne illness employees should: ____ .

all of the above: change glove as needed, report illness to managers, wash hands frequently

Food employees must wash hands: ___ .

all of the above: in between tasks, after using the bathroom, after taking out the garbage

Research has shown that a common cause of foodborne illness is: ____ .

all of the above: poor personal hygiene, cross-contamination, time and temperature abuse

Which of the following illnesses result in a food employee being "excluded" from work?

all of the above: salmonellosis, E, coli, hepatitis A

Which of the following must be cleaned and sanitized?

all of the above: utensils, food prep surfaces, clean-in-place equipment

Microorganisms capable of causing foodborne illness include: virus, fungi, parasites and ___ .

bacteria

Cuts, burns or sores omw fingers should be covered with a clean and dry ___ and protective moisture-roof barrier, such has a finger cot.

bandage

The three types of hazards which can cause contamination of food are: ___ , ___ , and ____.

biological, chemical, and physical

When self-inspecting for pests, a sign that pests are present is: ____

black, greasy-looking marks on walls, pipes or counters

Four safe methods of cooling foods are: ice bath, small batch cooling, chill sticks or paddles and a ____ chiller.

blast

All of the following are safe ways to thaw frozen food except: ____

carefully covering the frozen food then place in a sanitizer container at room temperature

Which of the following are approved for sanitizing food contact surfaces and equipment?

chlorine

The receiving area should be well-lighted, secure and ____

clean

___ involves the removal of food residue, dirt, and grease.

cleaning

To prevent ___ of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils, and food contact surfaces.

cross-contamination

___ occurs when there is a transfer of microorganisms from one surface to another.

cross-contamination

Reject food when containers are ___ , ice crystals are packaging or on food, signs of pests are present, use-by expiration dates have passed and when dry goods are damp or wet.

damaged

TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be ____ .

discarded/thrown away

FIFO stands for ____ .

first in, first out

___ illnesses are commonly caused by poor personal hygiene behaviors.

foodborne

Frozen food should be delivered ____ solid.

frozen

When self-inspecting fir pests, a sign that pests are present is: ____

garbage

Never wipe or dry ___ omw your pants or apron.

hands

The two ways to sanitize surfaces and equipment in food service establishments are with ____ or _____ solutions.

heat, chemical

A food thermometer is require for each of the following except: ____

when making a trash run

When inspecting a produce delivery, which of the following is acceptable: ____

whole produce in good condition at room temperature


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