pro start exam !!!

Which type of pathogen needs to live in a host to survive?

parasites

What reduces pathogens on a surface to safe levels?

sanitizing

When washing items in three compartment sink, wash items in a detergent solution at a temperature of at least

110 F (43 C )

If tableware and utensils are being sterilized using the heat sanitizing method, the water temperature should be at least

171 F (77C)

If items are in constant use, all food-contact surfaces need to be cleaned and sanitized after?

4 hours

what is the maximum acceptable receiving temperature for fresh beef?

41 F (5 C)

W what minimum temperature must milk and dairy products be received?

45 f

The BIG eight allergens account for what percentage of all food allergies in the United States?

90%

A system that organized all of the cleaning and sanitizing tasks in the kitchen is a

A cleaning program

In a refrigerator, raw ground meat should be stored

Above the whole and ground turkey

Which type of cleaner has a scouring agent that helps to remove dirt?

Abrasive

Which of the following is not acceptable way to resign from a job?

By email

If a food handler has just finished preparing raw chicken, the food handler needs to

Change his or her gloves

The three categories of food safety hazrds are biological, physical and

Chemical

Chemicals that remove food, dirt, rust, and mineral are

Cleaners

which food item is a common allegern?

D

What type of cleaner dissolves grease?

Degreaser

Which type of cleaner is used on mineral deposits?

Delimer

In a three compartment sink, what goes in the first compartment?

Detergent

ABC company employs a great variety of people, representing different backgrounds, experiences, opinions, religions, ages, talents, and abilities. What does this represent?

Diversity

Maria exhibits the principles of honesty, intergrity, and respect for others. She would be considered

Ethical

what word describes helpful information that is given to someone to say what is working or needs to be improved about a particular action or performace?

Feedback

which symptom must be reported to a manager?

Fever

What are ready-to-eat foods

Food items that can be eaten without further preparation, washing, or cooking

Tp prevent food allergens from being transferred to food,

Hand -deliver the allergen special order separately from other foo.

Which type of detergent removes wax and dried on dirt?

Heavy duty

A system that prevents, controls and eliminates pest infestation is called a

Integrated pest management program

tradionally, chefs and cooks wear shoes with what kind of sole?

Nonskid

What would be the best choice of clothing for hostess to wear at work?

Solid -color top and skirt

Strong Managers provide continuous feedback and make sure to include of feedback as well?

Team

What uses each team member's strengths, so that the group has more success working togther than working alone?

Team work

what type of jacket should chefs and cooks wear in the kitchen?

White double -breasted jacket

The manager's responsibility to actively control risk factors for foodborne illness is called

active managerial control

When washing hands, the water should be

as hot as you can comfortably stand

Store foodservice cleaning chemicals

away from food, utensils, and equipment used for food

which is the best choice of trousers for a chef or cook to wear in the kitchen?

black - and -white- checked

If a foodservice employee has diarrhea or vomiting, he or she should

call in sick and stay home

The level of dilution of a chemical and water solution is called

concentration

What are found in air, soil, plants, water, and some food?

fungi

A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and

how it should be cleaned

Adjusting a therometer based on the temperature at which water freezes is called the

ice- point method

A formal review or examination conducted to see whether an operation is following food safety laws is called

inspection

Small, living organisms that can be seen only through a microscope are called

microorganisms

Most living things, including humans, carry what on, or in, their bodies?

mircoorganisms

which is an organization that creates standards for equipment that comes in direct contact with food?

national saniatation Foundation (NSF)

microorganism that cause illness are called

toxins

The first-in, first-out rules refers to

using older food supplies before newer ones.

what is the leading cause of foodborne illnesses?

viruses

To use gloves properly,

wash your hands before putting on gloves

What can cause signs of spoilage, including discoloration, slime, bubbles, and odors , on refrigerated foods such as jams?

yeast