Knowledge bowl
What is the internal temperature that must be maintained for hot TCS foods?
135*F
This is a bright orange tropical fruit that grows on trees and is a similar shape to a tomato
Persimmon
What is the minimum internal cooking temperature for salmon steaks?
145°F for 15 seconds Minimum internal cooking temperatures reduce pathogens to safe levels, and certain foods require certain temperatures. All seafood (other than ground), steaks/chops including commercially raised game, and shell eggs that will be immediately served need to cook to 145°F for 15 seconds.
What is the minimum internal cooking temperature for injected meat?
155°F for 17 seconds Minimum internal cooking temperatures reduce pathogens to safe levels, and certain foods require specific temperatures. All ground meats and seafood, injected meat, mechanically tenderized meat, ratites, and shell eggs being hot held need to cook to 155°F for 17 seconds. (The FDA 2017 Food Code updates printed in 7th Edition Servsafe Manager textbooks after October 2018 include the new specific cooking requirement for the list above, updated from 15 seconds to 17 seconds. The update also added ground meat from game animals commercially raised and inspected to this list.)
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption.
165 Fahrenheit All poultry must reach and maintain an internal temperature of 165 degrees Fahrenheit. Previous guidelines have indicated this temperature should be maintained for at least 15 seconds to be considered safe for consumption. However, revision of FDA materials indicates that as of October 2018, the recommendation is for only less than one second (instantaneously).
Kris is reheating soup to be held on the hot buffet. The soup should be heated to ____ for ____ seconds within ____ hours of its removal from refrigerated storage to ensure food safety.
165°F for 15 seconds within 2 hours Foods being reheated for hot holding service have gone through the hot holding and cool down process and will be held again, so should be reheated properly to ensure food safety.
Hot water used for sanitizing must be at least ____.
171°F Hot water used for sanitizing must be at least 171°F to be effective and items must be submerged for at least 30 seconds.
The gross profit of a food service operation with a total of revenue of 28,500 and a cost in good soul of 9,450
19,050 subtract them 28,500 9,450 =19,050
For an illness to be considered a "foodborne outbreak," how many people must be affected after eating the same food?
2 people
Under certain conditions cold TCS food can be held without temperature control for how many hours?
6 hours
Never parcook for longer than ____.
60 minutes Parcooking can help save time, but requires written approval from your local regulatory authority. Never parcook for longer than 60 minutes, then cool immediately, label, and freeze or refrigerate.
Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?
7 days TCS food made on site, when properly labeled and stored at a temperature of 41 degrees Fahrenheit or less, can be stored for a maximum of 7 days.
At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods spend too much time in or around the range?
70F-125F Time-temperature abuse is responsible for most foodborne illnesses, and foods left in or around 70°F to 125°F for too long are at the greatest risk of pathogen growth.
What is the first thing you should do when notified by a customer of a foodborne illness?
Collect their contact information, food eaten, and symptoms.
What does FAT TOM stand for?
Acid We use the acronym FAT TOM to help us remember the conditions that promote bacterial growth so we may prevent it. FAT TOM stands for food, acid, time, temperature, oxygen, and moisture. Report a problem
Which of these is not a necessary item at a hand washing station?
All hand washing stations must have, at minimum, hot and cold running water, a sign that directs staff members to wash their hands, a trash receptacle, soap, and a method for drying hands. In addition to an electric hand dryer, single-use paper towels are also an acceptable method for drying hands.
Which of the following is not one of the major bacteria that cause foodborne illness?
Hepatitis A While hepatitis A is one of the harmful pathogens that causes foodborne illness, it is not a bacteria, but a virus. Bacteria can be prevented by internal cooking temperatures while a virus can only be prevented by good personal hygiene.
What type of thermometer would be best to check the internal cooking temperature of a pork roast?
Bimetallic stemmed thermometers are the best for monitoring food and internal cooking temperatures due to the dimple sensor in the stem. Infrared gauges surface temperatures, maximum registering thermometers are found in equipment like dish machines, and surface probes are used to check the temperature of surface cooking equipment like griddles.
This is a cooking technique where food is brefly par cooked and then shocked by ice water
Blanched
Which of the following is true of foodservice chemicals?
Chemicals can cause chemical contamination. Foodservice chemicals can cause chemical contamination and should be stored in designated areas away from food, equipment, and utensils, in their original containers and always under food, equipment, and utensils.
What should your facility do to slow the spread of norovirus?
Clean up vomit immediately. Viruses like norovirus and hepatitis A cannot be prevented by minimal internal temperatures, so good personal hygiene, including reporting symptoms, illnesses, and cleaning up vomit, is imperative.
After which activity must food handlers wash their hands?
Clearing tables
if store in food how should serving utensils be stored
The handle extended above the rim of the container
You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?
Discard it. When unsure of a food's safety, the rule is "When in doubt, throw it out," regardless of others' opinions, the storage methods, or the condition of the packaging.
The inventory rotation system that ensures old items are used first is known as ____.
FIFO The FIFO, or first-in, first-out, method of inventory rotation means storing items with earliest use-by dates in front of items with later use-by dates, ensuring quality and food safety.
T/F Infrared thermometers are the most accurate choice for both surface and internal temperatures.
False Infrared thermometers should be used for taking surface temperatures only and are not an appropriate or accurate choice for taking an internal temperature.
This root spice is known as a hand because it vaguely looks like a group of nobi fingers
Ginger
When contacting your local regulatory authority after a reported foodborne illness, you should ____.
Local regulatory authorities investigate foodborne illness cases and should be contacted. You should give them any documentation you have on the reported illness, including temperature logs.
Which of the following is not a guideline for additive use?
Never store foods with additives beside TCS foods. Approved food or color additives may be used but only what's allowed by law, and they should never be used to modify a food's appearance. Never sell produce treated with sulfites before receiving, and never add sulfites to produce that will be eaten raw.
Which of the following is not a self-service guideline?
Only label TCS food items. Self-service areas, like buffets, need labels on each item.
Which of these is false regarding food service pest control measures?
Purchasing your own pesticides is appropriate if they are bought from a reputable dealer. Licensed PCOs (Pest Control Operators) should be in charge of purchasing and applying pesticides in every food-service establishment. All of the other options are true.
Randy is checking the temperature of today's delivery items when the bimetallic stemmed thermometer drops to the floor. What should Randy do next?
Recalibrate the thermometer using the ice-point method. Bimetallic stemmed thermometers should be calibrated if they've been dropped or bumped, exposed to extreme temperature changes, before deliveries, and before each shift, using either the ice-point or boiling-point method.
Which of these would not be a reason to reject a shipment of canned food?
The shipping carton is torn. Any cans with seam dents, evidence of leakage, or swelling should be rejected as these can be signs of food spoilage, or the potential for it. Unless the carton tear involves the cans, this should not matter in terms of food quality.
Shay has been diagnosed with Salmonella Typhi. What should happen?
They should be excluded from work. Employees experiencing vomiting, diarrhea, or jaundice, or employees diagnosed with norovirus, hepatitis A, Shigella spp., Shiga toxin-producing E. coli (STEC), Salmonella Typhi, or nontyphoidal Salmonella, or living with someone who has been diagnosed (except nontyphoidal Salmonella) must be excluded from work.
Bacteria is most likely to thrive in which type of environment?
moist Bacteria thrive in moist environments between 41-135 degrees Fahrenheit. Some do thrive in oxygen-rich environments, but some do not.
The power goes out in your restaurant. As a manager, what is the first action you should take?
Write down the time. If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred and can plan accordingly. If you have a generator, getting that operational would be an appropriate next step. Checking and recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs. TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours.
Paul just received a shipment of frozen shrimp. Which of the following is not a sign of time-temperature abuse in frozen foods?
a box with loose tape Frozen foods with fluid stains, ice crystals, or any sign of poor quality, such as an odor or the wrong texture, should be rejected.
All of these are signs that a food may be unsafe except ____.
a carton on which the address has been changed The changing of an address does not mean that a food is unsafe. Ice at the bottom of a frozen food may indicate that it has been thawed and refrozen. You should not accept any food that appears to have been opened and re-closed or that is in a rusted can.
Broken glass in the ice machine is considered ____.
a physical contaminant Any object that finds its way into food is a physical contaminant. Some examples include: paper, metal shavings, screws, seeds or pits left accidentally, bandages, false nails, broken glass, staples, etc.
A customer begins to exhibit signs of an allergic reaction. Which of these foods is the most likely cause of allergic symptoms?
a soy latte Soy is one of the foods listed among the Big Eight, which is a list of the eight most common foods associated with allergic reactions. The Big Eight make up 90% of allergic reactions.
Which of the following would not require a variance?
a wood burning pizza oven Some preparations require a variance issued by your local regulatory authority, such as smoking foods, packaging fresh juice for on-site sale, using additives, curing, custom processing/dressing large game, ROP and MOP foods, sprouting seeds/beans, or having a live shellfish display tank.
What is the final step in cleaning and sanitizing a food preparation surface?
air dry Food preparation surfaces should air dry as the final step in cleaning and sanitizing to protect from recontamination.
Cross-contact refers to the passing of ____ to food or food contact surfaces.
allergens Cross-contact happens when allergens are passed to food or food contact surfaces.
The best way to prevent a backflow of contaminated water (backsiphonage) in your facility's plumbing is ____.
an air gap Cross-connections that may allow backsiphonage must be prevented. The best prevention is to create an air gap. Correctly installed sinks usually have 2 air gaps, one at the faucet and one at the drainpipe.
While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a foodborne illness?
an overweight 30 year old
Which of the following cannot be re-served to customers?
an untouched basket of bread rolls Only unopened packaged foods in nice condition can be re-served to customers.
Which of the following best represents a TCS food?
baked potatoes on the counter
Paul needs to check the temperature of reduced oxygen packaged (ROP) items. How should he do it?
by placing a thermometer probe between two packages The temperature of reduced-oxygen packages (ROP) and modified atmosphere packages (MAP), like vacuum-sealed items, should be checked by placing a thermometer probe between two packages; these packages should never be punctured.
When using a dry cloth to wipe spills from the edges of plates, Erin must remember it ____.
cannot be visibly dirty when in use Dry and wet cloths are used in cleaning and sanitizing but must never be used interchangeably. Dry cloths used for wiping the edge of plates or spills from tables cannot be visibly dirty or contain food debris when in use.
When stored in the refrigerator, which food should be kept on the bottom shelf?
chicken EXPLANATION: When in cooler storage, whole and ground poultry should be kept on the lowest or bottom shelf to prevent cross-contamination by raw juices potentially leaking or dripping onto ready-to-eat foods.
Which of the following is not a type of approved cleaner used in foodservice operations?
chlorine Cleaning can be done using non-corrosive detergents, delimers, degreasers, and abrasive cleaners that are safe to use. Chlorine is a type of chemical sanitizer.
This round BAC comes from the cilantro plant
corriander
Which of these should be rejected?
creamy soup received at 130°F Hot TCS (time and temperature control for safety) foods must be received at 135°F or higher.
Monica is prepping shrimp for the salad bar on the same cutting board as the lettuce. This is an example of ____.
cross-contamination Cross-contamination is the spreading of harmful pathogens from one place to another, and prepping a raw TCS (time and temperature control for safety) ingredient near a RTE (ready-to-eat) ingredient is an example of cross contamination.
Sofia is labeling foods to be transported for off-site catering. Which of the following is not necessary to include on the label?
discard instructions Label foods for catered events with their name, use-by date and time, and reheating and serving instructions.
Emily is cooling two gallons of leftover chili. First, she must ____.
divide the chili into smaller shallow stainless steel pans Large amounts of hot food should be divided into smaller shallow pans to increase the surface area before placing them in an ice bath or using an ice paddle to make the cooling process faster. Stainless steel pulls heat away faster than plastic.
Robert is using a cutting board for the same task during his entire shift. How often should his board be washed and sanitized?
every four hours You should clean and sanitize equipment, utensils, and surfaces after 4 hours of constant use.
Which of the following is not something an employee (working with non-at-risk customers) would be restricted for?
experiencing diarrhea from an infection Employees with an uncovered wound, a persistent cough or sneeze, or a sore throat with fever would only be restricted, while employees experiencing diarrhea, vomiting, or jaundice from an infection would be excluded.
FIFO stands for
first in first out This is the required procedure for food use. Use the food that is acquired first before using later deliveries of the same food.
The HACCP is associated with:
food protection HACCP stands for Hazard Analysis Critical Control Point and helps to identify possible hazards in protecting food safety.
Hazard Analysis Critical Control Point (HACCP) is a(n) ____ that should be specific to your foodservice operation.
food safety management system HACCP is a food safety management system specific to your facility, staff, and customers that identifies the biological, chemical, or physical hazards that might occur in your facility at specific points along the flow of food so they can be prevented, reduced to safe levels, or even eliminated.
Tabletop equipment that isn't sealed to the counter must be ____ inch(es) off the counter for ease of cleaning.
four Foodservice equipment that will come in contact with food must meet specific standards and must also be durable, damage resistant, and simple to clean. Tabletop equipment must be 4 inches off the counter.
Hot foods being held without temperature control must be discarded after ____ hour(s).
four Hot foods can be held without temperature control for up to 4 hours if the food was held at 135°F or higher, or the food is labeled with a discard time that's 4 hours from time of removal.
In a cooler (refrigerated storage) with five shelves, on which shelf would you store ground fish?
fourth Refrigerated storage shelf order helps prevent cross-contamination and should be in the following top to bottom order: ready-to-eat (RTE), seafood, whole cuts of beef and pork, ground meat and ground fish, poultry. So, the fourth shelf would be the proper place for ground fish.
Evie is putting items into refrigerated (cooler) storage. Which of the following is the correct shelf order, top to bottom?
fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts Items in refrigerated storage have a specific shelf order to protect against cross-contamination. The order from top to bottom should be: RTE foods, seafood, whole cuts of beef and pork, ground meats and seafood, and all poultry.
When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be ____.
frozen: 0° or less; cold 41° or less; hot: 135° or more remember frozen should always be 0 or less cold: 41 or less hot: 135 or more These are the temperatures at which incoming food is safe to accept.
Meg is serving a guest an allergen special order. What is the last thing she should do?
hand deliver the dish to the customer Once Meg and the other staff have ensured no cross-contact with the allergen special order has occurred, the last thing Meg should do is hand deliver the dish to the customer.
The FDA's public health interventions specifically say ____ should be checked every two hours to protect against time-temperature risks.
hot held foods The FDA's public health interventions are designed to control common risk factors that lead to foodborne illness, and their time-temperature recommendation is to temp hot held foods every 2 hours, and limit foods' time in the TDZ (temperature danger zone).
Where should your kitchen staff eat, smoke, or chew gum while at work?
in designated areas Personal hygiene programs include procedures put in place to help keep contamination to a minimum. Procedures include but are not limited to: training, wearing clean uniforms and restrained hair, and designating places to eat, smoke, and chew gum.
You've been informed of a food recall. You should identify the item, remove it from inventory, label it , and ____.
inform staff Once the recalled item has been identified, remove it from inventory and label it "Do Not Use" and "Do Not Discard." You should inform staff of the recall and not to move the item.
Which of the following is not a part of good pest prevention?
keep supplies 9 inches off the floor Supplies should be kept 6 inches from the floor and wall. not 9
You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a problem for all of these foods except ____.
live shellfish
Which of the following does not affect a sanitizer's concentration and its ability to work effectively?
material of the item The material an item is made of does not affect a sanitizer's ability to work effectively, but the time the item is submerged in sanitizer, the water temperature, hardness, and pH do affect sanitizer solution.
The FDA is responsible for inspecting all foods except for which of the following?
meat, poultry, and eggs United States Department of Agriculture (USDA) is responsible for inspecting meat, poultry, and eggs. The FDA is responsible for inspecting formula, bottled water, and canned goods, but the United States Department of Agriculture (USDA) is responsible for inspecting meat, poultry, and eggs.
Which of the following is not a situation that would require the use of pasteurized eggs?
offering an omelet station Pasteurized eggs should be used in dishes that require little to no cooking, like dressings, sauces, or mousse, and when you primarily serve high-risk populations.
A guest finds an adhesive bandage in his food. What type of contamination would this be considered?
physical
Which would not be a good practice when cooling food?
placing hot food in refrigerator for quick cooling Placing hot food in the refrigerator can cause a dangerous rise in temperature of the existing food in the refrigerator.
Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused?
poultry Naturally occurring toxins can be found in some plants, mushrooms, and seafood, and some toxins (histamine) are created when pathogens become time-temperature abused. Toxins can't be slowed or prevented by cooking, so always purchase these items from approved reputable sources.
What is the first step in the flow of food?
purchasing The path foods take through your facility, or the flow of food, begins with purchasing from trusted and approved suppliers to ensure food safety.
Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
put it on the counter Food should never be thawed at room temperature. Instead, defrost it in the microwave, put it in the refrigerator, or run it under cool water.
A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin?
quickly with bare hands only near the muffin paper Muffins are considered ready-to-eat (RTE) and should be handled with gloves, a deli sheet, or tongs because pathogens can be passed by food handler contact.
One of the responsibilities of Public Health Services (PHS) is to ____.
review and approve food safety plans PHS review and approve food safety plans as well as other duties. The USDA keeps poultry, meat, and eggs safe, and it's the foodservice manager's job to train staff and create a personal hygiene program.
What is the second sink in a three-compartment sink used for?
rinsing The correct setup and use of a three-compartment sink is: wash, rinse, sanitize, air dry.
What would be an inappropriate item to feature on a children's menu?
salmon sushi The FDA recommends that children's menus do not offer items that contain raw or undercooked meat, seafood, or eggs. Sushi typically contains raw seafood, so it would not be a good choice for a children's menu item.
Which of these would be an unsafe practice concerning ice usage?
scooping ice out of the ice machine using a clean drinking glass Ice must be extracted from a machine using an approved scoop, only. Drinking water must be used to make ice. Using ice to cool food or serving it to a customer for any use is permitted.
The cold foods being held without temperature control at a catered event can be held for up to ____ hours.
six Cold foods can be held without temperature control for up to 6 hours if they were prepared properly, have written procedures for use, and have written approval from your local regulatory authority.
This combination cooking method uses bite-sized food fairly covered in a liquid and simmer it for a
stewing
To protect against deliberate contamination, the FDA recommends you ____.
supervise all deliveries Among other steps, deliveries should be supervised, and a food defense program should be established, such as the FDA-created A.L.E.R.T program (Assure, Look, Employees, Reports, Threat).
In which of these cases should a case of fresh turkey cutlets be rejected?
the receiving temperature is 51°F A case of fresh poultry, such as turkey cutlets, should have the correct color and consistency, no odor, and be 41°F or lower when received.
Beth is making chicken salad with leftover chicken that was cooked, held, cooled, labeled, and stored properly for 4 days. She will have to discard this chicken salad in ____ day(s).
three Mixed salads containing cooked TCS foods are common foodborne illness culprits. Discard mixed salads according to the ingredient with the earliest use-by date. Never use TCS foods that are over seven days old.
Which of the following requires handwashing before and after the task?
touching raw meat, seafood, or poultry Washing hands for 20 seconds is the easiest way for food handlers to keep foods and surfaces free of contaminants and should be done before work, after using the bathroom, and before and after handling raw, meat, seafood, or poultry, as well as after various other tasks.
Which of the following is not a potential source of chemical contamination?
toxins in fish Toxins, such as histamine, occur when foods are time-temperature abused. This is biological contamination.
Cooling food should move from 135°F or higher to 70°F in ____ hour(s).
two hours Cooling foods should move through the temperature danger zone (TDZ) as quickly as possible to limit pathogen growth, and should move from their cooking or hot holding temperature to 70°F in 2 hours.
Your daily hot lunch buffet runs from 11:30AM to 2:00PM. The temperature of foods being hot held should remain at 135°F to be safe, and the temperature should be checked at least every ____ hour(s).
two hours Buffet foods are at risk for time-temperature abuse and should be checked with the proper thermometer inserted into the food every 2 hours to leave time for corrective action if needed.
Angel is in a hurry and running a rack of glasses through the dish machine. He pre-rinses them, loads them into a plate rack, runs them through the machine, and lets them air dry. What did he do wrong?
uses the wrong rack to save time Always pre-rinse dishwasher items, load them into the correct rack without overcrowding, and allow them to air dry.
Which of the following safety practices can prevent cross-contact?
using separate oil to fry potatoes and fish Using the same oil to fry fish and then potatoes can pass allergens from the fish to the potatoes, which could put someone with a fish allergy in danger of cross-contact.
Which of the following is not considered a service guideline to prevent cross-contamination?
wearing single-use gloves to take orders Single-use gloves need only be worn when making contact with ready-to-eat (RTE) foods.
Which of the following is not considered an important part of a restaurant's personal hygiene plan?
wearing your gloves all day Gloves can add an extra layer of protection after handwashing, but should be discarded and changed after four hours of continuous use.
Which of the following items would not be delivered with a document (when ordered from a reliable supplier)?
whole frozen fish Shellfish are delivered with shellstock ID tags, fish to be eaten raw or partially cooked have documents noting they've been properly frozen, and farm-raised fish have documents noting they were raised to FDA standards.
At the receiving step, what is the correct way to check the temperature of a container of sour cream?
with a bimetallic stem probe inserted into an open container A bimetallic stemmed thermometer is the best way to monitor foods. A container that can be opened and closed should be checked by inserting a clean and sanitized thermometer into the food.
