ServSafe

What organization creates national standards for foodservice equipment? A) CDC B) EPA C) FDA D) NSF

D

What should food handlers do after prepping food and before using the restroom? A) Wash their hands B) Take off their hats C) Change their gloves D) Take off their aprons

D

Which part of the plate should a food handler avoid touching when serving customers? A) Bottom B) Edge C) Side D) Top

D

How can you prevent contamination and time-temperature abuse when serving food off-site or through vending machines?

Follow safety procedures when prepping, delivering, or serving food off-site. Pack food insulated, food-grade containers. Make sure food cannot mix, leak, or spill. Label food with the use-by date and time and reheating and service instructions. Store raw meat, poultry, and seafood separate from ready-to-eat items. Make sure delivery vehicles are clean and holding equipment keeps food at the correct temperature. Make sure the service site has the correct utilities. Vending machine food should be handled as carefully as any other food. Check product shelf life daily. Hold TCS food at the correct temperature.

How should flatware and utensils that have been cleaned and sanitized be stored? A) With handles facing up B) Below cleaning supplies C) Four inches (10 centimeters) from the floor D) In drawers that have been washed and rinse

A

What is the only completely reliable method for preventing backflow? A) Air gap B) Ball valve C) Cross-connection D) Vacuum breaker

A

What is the problem with storing raw ground turkey above raw ground pork? A) Cross contamination B) Poor personal hygiene C) Time-temperature abuse D) Cross-contact with allergens

A

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A) Tell the cook to stay away from work and see a doctor B) Tell the cook to come in for a couple of hours and then go home C) Tell the cook to rest for a couple of hours and then come to work D) Tell the cook to go to the doctor and then immediately come to work

A

Which feature is most important for a chemical storage area? A) Good lightning B) Single-use towels C) Nonskid floor mats D) Emergency shower system

A

Which practice can help prevent cross-contamination? A) Using color-coded cutting boards. B) Rinsing cutting boards between use C) Purchasing food requiring preparation D) Prepping raw and ready-to-eat food at the same time

A

Why are preschool-age children at a higher risk for foodborne illnesses? A) They have not built up strong immune systems. B) They are more likely to spend time in a hospital. C) They are more likely to suffer allergic reactions. D) Their appetites have increased since birth.

A

What is the correct temperature for receiving cold TCS foods? A) 32dF (0dC) or lower B) 41dF (5dC) or lower C) 45dF (7dC) or lower D) 50dF (10dC) or lower

B

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? A) Purchasing food from unsafe sources B) Holding food at incorrect temperatures C) Using contaminated equipment D) Practicing poor personal hygiene

C

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A) Wear gloves while handling food. B) Work in a non-food handling position. C) Stay home until approved to return to work. D) Wash hands frequently while handling food.

C

A safe way to cool a stockpot of meat sauce is to put it into a A) Cooler B) Freezer C) Sink of ice water D) Cold holding unit

C

At what maximum internal temperature should cold TCS food be held? A) 0 dF B) 32 dF C) 41 dF D) 60 dF

C

What are the most common symptoms of a foodborne illness? Diarrhea, vomiting, fever, nausea, abdominal cramps and .... A) Dizziness B) Headache C) Jaundice D) Tiredness

C

What is the most important way to prevent a foodborne illness from bacteria? A) Control time and temperature B) Prevent cross-contamination C) Practice good personal hygiene D) Practice good cleaning and sanitizing

A

What are food safety management systems?

A food safety management system is a group of procedures and practices intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food.

A broken water main has caused the water in an operation to appear brown. What should the manager do? A) Boil the water for 1 minute before use B) Contact the local regulatory authority before use C) Use the water for everything except dishwashing D) Use the water for everything except handwashing

B

Three components of active managerial control include A) Identifying risks, creating specifications, and training. B) Identifying risks, corrective actions, and training. C) Identifying risks, creating purchase orders, and training. D) Identifying risks, record keeping, and training.

B

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A) 2 inches B) 4 inches C) 6 inches D) 8 inches

B

Which may be handled with bare hands? A) Cooked pasta for salad B) Chopped potatoes for soup C) Canned tuna for sandwiches D) Pickled watermelon for garnish

B

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board? A) It must be dried with a paper towel B) It must be turned over to the other side C) It must be washed, rinsed, and sanitized D) It must be rinsed in hot water and air-dried

C

A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is that problem with this situation? A) Cross-contamination B) Poor personal hygiene C) Time-temperature abuse D) Poor cleaning and sanitizing

C

A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work? A) Thirst with itching B) Soreness with fatigue C) Sore throat with fever D) Headache with soreness

C

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? A) Identifying risks B) Corrective action C) Management oversight D) Re-evaluation

C

A manger asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? A) Identifying risks B) Monitoring C) Corrective action D) Re-evaluation

C

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? A) According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom. B) According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom. C) According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom. D) According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top of the shelf and foods needing the coldest temperature on the bottom.

C

George is getting ready to wash dishes in a three-compartment sink. What should be his first task? A) Remove leftover food from the dishes B) Fill the first sink with detergent and water C) Clean and sanitize the sinks and drain boards D) Make sure there is a working clock with a second hand

C

What information should a master cleaning schedule contain? A) What should be cleaned, and when B) What should be cleaned, when, and by whom C) What should be cleaned, by whom, and how D) What should be cleaned, when, by whom, how, and why

C

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? A) Infrared thremometer B) Time-temperature indicator C) Maximum registering thermometer D) Thermocouple with immersion probe

C

What is the acceptable contact time when sanitizing food-surfaces? A) Soak the item in very hot water for 7 seconds B) Soak the item in an iodine solution for 7 seconds C) Soak the item in a chlorine solution for 7 seconds D) Soak the item in an ammonia solution for 7 seconds

C

How do you pick materials and equipment that are safe for use in foodservice operations?

Choose flooring, walls, and ceiling materials that are smooth and durable. This will make cleaning easier. Replace and maintain these materials when necessary.

What are ways to avoid food safety hazards caused by utilities?

Make sure equipment that will come into contact with food is smooth, nonabsorbent, and easy to clean. Floor-mounted equipment must be put on legs at least six inches high or sealed to a masonry base. Tabletop equipment must be put on legs at least four inches high or sealed to the countertop.

How can the deliberate contamination of food be prevented?

People may try to tamper with food using biological, chemical, physical, or even radioactive contaminants. The key to protecting food is to make it hard for someone to tamper with it.

How should items be washed in a dishwasher or a three-compartment sink and then stored?

Tableware and utensils can be washed in dishwashers or by hand in a three-compartment sink. Always follow manufacturer's' instructions when using dishwashers. Make sure your machine is clean and in good working condition. Check the temperature and pressure of wash and rinse cycles daily. Before washing items in a three-compartment sink, clean and sanitize the sinks and drainboards. Scrape, rinse, or presoak items before washing them. Then wash them in a detergent solution, and rinse them in clean water. Next, sanitize them for a specific amount of time in either hot water or a chemical sanitizing solution. Finally, they should be air-dried. Once cleaned and sanitized, tableware and equipment should be protected from contamination.

What are the guidelines for holding cold and hot food?

Your operation should have policies for holding and discarding food. Cover food or use sneeze guards. Hold TCS food at the correct temperature. Use a thermometer to check the internal temperature at least every four hours. Never use hot-holding equipment to reheat food unless it is built to do so. When holding TCS food for service, keep hot food at 135 dF or higher. Keep cold food at 41 dF or lower. Check the internal temperature of food at least every four hours. Throw food out if it is not at the correct temperature and cannot be restored to a safe condition.

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? A) Created a cross-connection B) Created an air-gap separation C) Prevented backflow D) Prevented atmospheric vacuuming

A

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A) soap B) a timer C) a clock D) gloves

A

A pan of lasagna at 165 dF was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label. A) Use-by date and time and reheating and service instructions B) Use-by date and reheating and service instructions C) Use-by time and reheating and service instructions D) Use-by date and time and reheating instructions

A

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A) The ventilation system is not working correctly B) The cleaning chemicals are not being used correctly C) The staff are not cleaning the walls correctly D) The grill is not being operated at a high-enough temperature

A

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A) Every 4 hours B) Every 5 hours C) Every 6 hours D) EVery 7 hours

A

One way for managers to show that they know how to keep food safe is to A) Become certified in food safety B) Take cooking temperatures C) Monitor employee behaviors D) Conduct self-inspections

A

Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? A) Label the working container with its contents B) Read the safety data sheet (SDS) for the cleaner C) Use a new wiping cloth when first using the working container D) Note on the original container that some cleaner was put into a working container

A

What item must customers take each time they return to a self-service area for more food? A) Clean plate B) Extra napkins C) Hand sanitizer D) New serving spoon

A

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? A) Test the solution with a sanitizer kit B) Use very hot water when making the solution C) Try out the solution on a food-contact surfaces D) Mix the solution with equal parts of water

A

How and when should surfaces be cleaned and sanitized?

All surfaces should be cleaned and rinsed. Food-contact surfaces must be cleaned and sanitized after every use. You should also clean and sanitize each time you begin working with a different type of food or after handling different, raw TCS fruits and vegetables. Also clean and sanitize surfaces when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours. To clean and sanitize a surface, first remove any food from the surface. Then wash and rinse the surface. Finally, sanitize the surface, and let it air-dry.

What device can be used to monitor both time and temperature abuse during the shipment or storage of food? A) Infrared thermometer B) Time-temperature indicator C) Thermistor with an air probe D) Bimetallic stemmed thermometer

B

What is the correct way to clean and sanitize a prep table? A) Remove food from the surface, sanitize, rinse, wash, air-dry B) Remove food from the surface, wash, rinse, sanitize, air-dry C) Remove food from the surface, wash, sanitize, air-dry, rinse D) Remove food from the surface, air-dry, wash, rinse, sanitize

B

When a utensil is stored in water between uses, what are the requirements? A) Running water at any temperature, or a container of water at 70 dF or lower. B) Running water at any temperature, or a container of water at 135 dF or higher. C) Running water at 70 dF or lower, or a container of water at 70 dF or lower. D) Running water a 135 dF or higher, or a container of water at 135 dF or higher.

B

A pest-control program is an example of a(n) A) HACCP program B) workplace safety program C) food safety program D) active managerial control program

C

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? A) The dumpster lids should have been open to allow it to air out B) The drain plug should have been removed to allow the dumpster to drain correctly C) The surface underneath the dumpster should have been paved with concrete or asphalt D) The dumpster should have been freshly painted so that food debris would not stick to surfaces

C

At what minimum internal temperature should hot TCS food be held? A) 115 dF B) 125 dF C) 135 dF D) 145 dF

C

At which temperatures do most foodborne pathogens grow most quickly? A) Between 0 and 41 F (-17 and 5 C) B) Between 45 and 65 F (7 and 18 C) C) Between 70 and 125 F (21 and 52 C) D) Between 130 and 165 F (54 and 74 C)

C

The purpose of a food safety management system is to A) Keep all areas of the facility clean and pest-free B) Identify, tag, and repair faulty equipment within the facility C) Prevent foodborne illness by controlling risks and hazards D) Use the correct methods for purchasing and receiving food

C

What is the best way to eliminate pests that have entered the operation? A) Raise the heat in the operation after-hours B) Lower the heat in the operation after-hours C) Work with a licensed pest control operator (PCO) D) Apply over-the-counter pesticides around the operation

C

When is it acceptable to eat in an operation? A) When prepping food B) When washing dishes C) When sitting in a break area D) When handling utensils

C

When must you discard tuna salad that was prepped on July 19? A) July 21 B) July 23 C) July 25 D) July 27

C

Which is a TCS food? A) Bread B) Flour C) Sprouts D) Strawberries

C

Which is a ready-to-eat food? A) Uncooked rice B) Raw deboned chicken C) Sea salt D) Unwashed green beans

C

Which probe should be used to check the temperature of a chicken breast? A) Air probe B) Immersion probe C) Penetration probe D) Surface probe

C

How should cleaning tools and supplies be used and stored?

Chemicals can contaminate food and equipment if the chemicals are not used or stored correctly. Use only chemicals approved for use in foodservice operations. Before using chemicals, cover or remove items to prevent them from being contaminated. Clean and sanitize equipment and utensils after using chemicals. Make sure chemicals are clearly labeled. Store cleaning supplies and tools away from food and equipment.

What are the different ways of sanitizing and the requirements for each?

Cleaning removes food and other dirt from a surface. Sanitizing reduces the number of pathogens on a surface to safe levels. You must clean and rinse a surface before it can be sanitized. Then the surface must be allowed to air-dry. Surfaces can be sanitized with hot water or a chemical sanitizing solution. Each sanitizing method and sanitizer chemical has specific requirements for use.

How do you develop an effective cleaning program?

Create a master schedule listing all cleaning tasks. Train staff to follow it. Monitor the cleaning program to keep it effective and supervise cleaning procedures. Make adjustments as needed. Operations must have procedures for cleaning up vomit and diarrhea. Make sure employees are trained on these procedures and know what to do.

A food handler left a pan or roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A) Complete an incident report. B) Order additional turkey breasts. C) Deduct the cost from the food handlers pay. D) Make sure the food handler understands safe cooling practices.

D

A manager's responsibility to actively control risk factors for foodborne illnesses is called A) hazard analysis critical control point (HACCP) B) quality control and assurance C) food safety management D) active managerial control

D

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A) Absorbent and durable B) Hard and durable C) Porous and durable D) Smooth and durable

D

What is TCS food? A) Food requiring thermometer checks for security. B) Food requiring trustworthy conditions for service. C) Food requiring training commitments for standards. D) Food requiring time and temperature control for safety.

D

What are ways to install and maintain equipment?

Dishwashing machines must be installed so that they prevent contamination of utensils, equipment, and other food-contact surfaces. Handwashing stations should include hot and cold running drinkable water, soap, and a way to dry hands. They should also include a garbage container if paper towels are provided, and signage reminding staff to wash hands before returning to work. Plumbing must always be installed and maintained by a licensed plumber. This will help prevent cross-connections from occurring. A cross-connection is dangerous because it can let backflow occur. Backflor is the reverse flow of contaminants through a cross-connection into a drinkable water supply.

What are the roles of government agencies in keeping food safe?

Federal, state, and local governments have a role in keeping food safe. The FDA issues the Food Code. The FDA, USDA, and state and local regulatory authorities regulate operations. These authorities issue operating permits and licenses for operations and have other responsibilities. The CDC and PHS conduct research and investigations related to food safety.

How should food be labeled and dated?

Food should be labeled before it is stored. The label should include the common name of the food. If TCS food was prepped in-house and will be stored longer than 24 hours, it must also be date marked. This food can be stored for only seven days if held at 41dF (5dC) or lower. After that, it must be discarded.

What are ways to maintain your facility?

Garbage must be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination. Garbage containers must be leak proof, waterproof, and pest-proof. They must be cleaned frequently, inside and out. Facilities must also be regularly maintained. Clean them on a regular basis, and make sure there are no leaks, holes, or cracks in the floors, foundation, or ceilings.

What are ways to prevent cross-contamination and time-temperature abuse?

General practices include prepping food in small batches; keeping workstations, cutting boards, and utensils clean and sanitized; only removing as much food from the cooler as you can prep in a short period; returning prepped food that is not going to be cooked immediately back to the cooler; following guidelines for the use of additives; and thawing food correctly. Follow additional guidelines for prepping produce, eggs, and salads containing TCS food; when handling ice; and when using preparation practices that require a variance. Throw away food when it has become unsafe and cannot be safely reconditioned. ALso throw it away if it has not been presented honestly.

What is a HAzard Analysis Critical Control Point (HACCP) system?

HACCP systems are based on identifying significant biological, chemical, or physical hazards at specific points within a products flow. Once identified, the hazards can be prevented, eliminated, or reduced to safe levels.

How should staff wash and care for their hands?

Hands must be cared for and washed correctly. They must be washed at sink designated for handwashing. They also must be washed at the correct times. This includes before preparing food, working with clean equipment and utensils, putting on single-use gloves, and starting a new task. Food handlers must also wash hands after using the restroom and after many other activities that can contaminate their hands. Hand antiseptics should never be used in place of handwashing. If you see that food handlers have not washed their hands correctly and have touched food or food-contact surfaces, you must take corrective action immediately. Dispose of the contaminated food. CLean equipment and utensils that may have been contaminated. As needed, retrain or coach employees on handwashing.

How can you help keep food safe in your operation?

Important measures for keeping food safe are controlling time and temperature, preventing cross-contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly. As a manager, train your staff to follow safe food handling procedures. Train staff when they are hired and retrain them on an ongoing basis. Watch to make sure they follow procedures. IF you see unsafe food handling practices, take corrective action to keep food safe. Retrain employees as needed.

How can you prevent contamination when serving food and in self-serve areas.

In general, staff should be trained to avoid bare-hand contact with ready-to-eat food. They should also be trained to use and maintain utensils correctly. Use separate utensils for different food items. Clean and sanitize them after each task and after four hours of continuous use. Store serving utensils correctly to avoid contamination. Follow guidelines for refilling take-home containers. Teach staff the correct ways for handling service items and tableware. Staff should also be trained on the rules for throwing away and re-serving food that was served to customers. This should address food returned by customers and unused condiments, bread, garnishes, and prepackaged food. Self-service areas can be contaminated by staff and customers. Protect food on display with sneeze guards, packaging, or other tools designed to keep food safe. Post self-service rules. Make it clear to customers that clean plates must be used for refills. Put the correct labels on displayed food and bulk food available for self-service. Make sure equipment holds food at the correct temperature.

What is active managerial control and how can it be applied?

It is the managers responsibility to actively control the risk factors for foodborne illness. This is called active managerial control. It can be achieved by incorporating specific actions and procedures into the operation to prevent foodborne illness. There are six important steps to take when implementing active managerial control into your operation: identify risks, monitor, corrective action, management oversight, training, and re-evaluation.

What are the correct ways to thaw food?

Thaw frozen food in the cooler, under running water, in a microwave over, or as part of the cooking process. Never thaw food at room temperature.

How can food handlers avoid behaviors that can contaminate food?

To keep food handlers from contaminating food, your operation needs a good personal hygiene program. You can minimize the risk of foodborne illnesses by establishing a program, training staff, and enforcing the program. Most important, you must set an example yourself by practicing good personal hygiene.

What are ways to prevent and control pests?

To keep your operation pest-free, you must deny pests access to the operation. You can do this by inspecting deliveries before they come into your operation. You also need to eliminate points of access. Deny pests access to food, water, and shelter.

What is the correct response to a foodborne-illness outbreak?

When there is a foodborne-illness outbreak, gather information, notify authorities, segregate product, document information, identify staff, cooperate with authorities, and review procedures.

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... A) away from the prep area B) on the floor between uses C) on the work surface of the prep table D) with food supplies below the prep table

A

A thermometer used to measure the temperature of food must be accurate to what temperature? A) +/- 2 F or +/- 1 C B) +/- 4 F or +/- 3 C C) +/- 6 F or +/- 5 C D) +/- 8 F or +/- 7 C

A

After which activity must food handlers wash their hands? A) Clearing tables B) Putting on gloves C) Serving customers D) Applying hand antiseptic

A

What should food handlers do to prevent food allergens from being transferred to food? A) Use clean and sanitized utensils when prepping the order B) Cook food to the appropriate minimum internal temperature C) Store cold food at 41 degrees F or lower D) Label chemical containers correctly.

A

When cooling TCS food, the temperature must go from 135dF to 70dF in A) 2 hours B) 4 hours C) 6 hours D) 8 hours

A

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? A) 60 minutes B) 70 minutes C) 80 minutes D) 90 minutes

A

What are the most common food allergens and how can you prevent exposure to food allergens?

A food allergen is a naturally occurring protein in a food or ingredient that some people are sensitive to. The most common food allergens include milk, eggs, soy, fish, tree nuts, peanuts, crustacean shellfish, and wheat. Service staff must be able to tell customers about menu items that contain potential allergens. Kitchen staff must make sure that allergens are not transferred from food containing an allergen to the food served to the customer with allergies.

What is a foodborne illness?

A foodborne illness is a disease transmitted to people by food.

What is the correct way to use and maintain thermometers?

A thermometer is the most important tool you can use to prevent time-temperature abuse. Different types of thermometers are suited to different tasks. Use the correct type for the food or equipment being checked. Clean and sanitize thermometers before and after each use. When checking food temperatures, put the thermometer stem or probe into the thickest part of the food. Then take another reading in a different spot. Before you record the temperature, wait for the thermometer reading to steady. IF using a bimetallic stemmed thermometer, put it into the food from the tip to the end of the sensing area. Never use glass thermometers with food items unless they are enclosed in a shatterproof casing. Thermometers should be calibrated regularly to keep them accurate. Two methods for calibrating are the ice-point method and the boiling-point method. Follow the manufacturers directions for calibration.

What is a foodborne-illness outbreak?

An illness is considered an outbreak when two or more people have the same symptoms after eating the same food.

An operation is 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? A) 2 B) 4 C) 6 D) 8

B

How often must you check the temperature of food that is being held with temperature control? A) At least every 2 hours B) At least every 4 hours C) At least every 6 hours D) At least every 8 hours

B

Milk can be received at 45°F (7°C) under what condition? A) It is thrown out after 2 days B) It is cooled to 41dF or lower in 4 hours C) It is immediately cooled to 41dF or lower D) It is served or used in the operation within 2 hours.

B

What is one possible function of a government agency that is responsible for food safety? A) Ensuring a products appeal. B) Approving a construction project. C) Monitoring an operations revenue. D) Protecting a products brand name.

B

What is the best method of checking the temperature of vacuum-packed meat? A) Lay the thermometer stem or probe on the surface of the top package. B) Place the thermometer stem of probe between two packages of product C) Open a package and insert the thermometer stem or probe into the product D) Insert the thermometer stem or probe through the package into the product.

B

When washing hands, what is the minimum time you should scrub with soap? A) 5 seconds B) 10 seconds C) 20 seconds D) 40 seconds

B

Who is most at risk of contaminating food? A) A food handler whose spouse works primarily with high-risk populations. B) A food handler whose young daughter has diarrhea. C) A food handler who gets a lot of aches and pains. D) A food handler who eats a lot of rare meat.

B

Why must prep tables be cleaned and sanitized between uses? A) To make space to work safely B) To prevent cross-contamination C) To reduce toxic-metal poisoning D) To avoid time-temperature abuse

B

What is the correct way to dress for work and handle work clothes?

Before handling food or working in prep areas, food handlers must put on clean clothing and a clean hair restraint. They must remove jewelry from hands and arms. Aprons should be removed and stored when food handlers leave prep areas.

What are biological, chemical, and physical contaminants and how can you prevent food from being contaminated by them?

Biological contamination occurs when pathogens grow in food. This happens under certain conditions. These conditions can be remembered by the word FAT TOM. It stands for food, acidity, temperature, time, oxygen, and moisture. Of these you will most likely be able to control only time and temperature. Chemical contamination occurs when chemicals get into food and beverages. Chemical contaminants include toxic metals, cleaners, sanitizers, polishes, and machine lubricants. To help prevent chemical contamination, store chemicals away from prep areas, food storage areas, and service areas. Always follow the manufacturers directions when using chemicals. Physical contamination can happen when objects get into food. Naturally occurring objects, such as bones in a fish fillet, are a physical hazard. Closely inspect the food you receive. Make sure no physical contaminants can get into it at any point during the flow of food.

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A) Parasites B) Allergic reactions C) Biological toxins D) Chemical contamination

C

How does most contamination of food happen? A) Through contaminated water B) When contaminants are airborne C) When people cause the contamination D) Through the use of contaminated animal products

C

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A) Just past the tip of the thermometer stem B) Halfway between the tip of the thermometer stem and the dimple C) To the dimple in the thermometer stem D) Past the dimple of the thermometer stem

C

Parasites are commonly linked with what type of food? A) Rice B) Poultry C) Seafood D) Canned food

C

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? A) Cross-contamination B) Poor personal hygiene C) Time-temperature abuse D) Poor cleaning and sanitizing

C

What causes large ice crystals to form on frozen food and its packaging? A) Cross-contact B) Cross-contamination C) Time-temperature abuse D) Incorrect cleaning and sanitizing

C

What is a foodborne-illness outbreak? A) When two or more food handlers contaminate multiple food items. B) When an operation serves contaminated food to two or more people. C) When two or more people report the same illness from eating the same food. D) When the CDC receives information on two or more people with the same illness.

C

What is an important measure for preventing foodborne illness? A) Using new equipment. B) Measuring pathogens. C) Preventing cross-contamination. D) Serving locally grown, organic food.

C

What is the maximum water temperature allowed when thawing food under running water? A) 41dF B) 60dF C) 70dF D) 135dF

C

What is the most important way to prevent a foodborne illness from viruses A) Control time and temperature B) Prevent cross-contamination C) Practice good personal hygiene D) Practice good cleaning and sanitizing

C

What should happen to food right after it is thawed in a microwave oven? A) Freeze it solid B) Cool it to 41dF C) Cook it in a conventional cooking equipment D) Hold it in equipment that maintains the correct temperature

C

Which thermometer is used to measure surface temperatures? A) Thermistor B) Thermocouple C) Infrared thermometer D) Bimetallic stemmed thermometer

C

What are the minimum internal temperatures for cooking food safely?

Cook and reheat food to required minimum internal temperatures for a specific amount of time. Cooking temperatures and times vary from food to food. Reheat TCS food that will be held to an internal temperature of 165dF for 15 seconds. Make sure the reheated food reaches this temperature within two hours.

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? A) The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B) The cook did not clean and sanitize the gloves before handling the hamburger buns. C) The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D) the cook did not wash hands and put on new gloves before slicing the hamburger buns.

D

A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? A) After 4 hours B) After the first hour C) After putting on the gloves D) Before putting on the gloves

D

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? A) 2 B) 4 C) 6 D) 8

D

How long can food stay in the temperature danger zone before it must be thrown out? A) 1 hour B) 2 hours C) 3 hours D) 4 hours

D

How many inches from the floor should food be served? A) At least 1 inch B) At least 2 inches C) At least 4 inches D) At least 6 inches

D

The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A) Reheating leftover food B) Serving ready-to-eat food. C) Using single-use, disposable gloves. D) Purchasing food from unsafe sources.

D

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information to food security on file and know A) when to register with the EPA B) how to fill out an incident report C) where to find Safety Data Sheets in the operation D) whom to contact about suspicious activity

D

To what temperature must soup that contains cooked beef be reheated for hot holding? A) 135 dF for 15 seconds B) 145 dF for 15 seconds C) 155 dF for 15 seconds D) 165 dF for 15 seconds

D

What is the most important factor in choosing a food supplier? A) It is recommended by others in the industry B) It has a HACCP program or other food safety system. C) It has documented manufacturing and packaging practices. D) It has been inspected and complies with local, state, and federal laws.

D

What is the required minimum internal cooking temperature for ground turkey? A) 135 dF for 15 seconds B) 145 dF for 15 seconds C) 155 dF for 15 seconds D) 165 dF for 15 seconds

D

What step should be taken if a manager suspects a foodborne-illness outbreak? A) Reheat the suspected product to safe temperatures B) Provide as little information as possible to the regulatory authorities C) Deny that the operation has anything to do with the foodborne-illness outbreak D) Set aside the suspected product and label it with "do not use" and "do not discard."

D

Which food item should not be served to high-risk populations? A) Vegetable stir-fry B) Grilled salmon C) Roasted chicken D) Raw oysters

D

Which practice can help prevent time-temperature abuse? A) Keeping records of employee schedules B) Cleaning and sanitizing equipment and work surfaces C) Making sure food handlers spend at least 30 seconds washing their hands D) Limiting the amount of food that can be removed from a cooler for prepping

D

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? A) List of all ingredients B) List of common allergens C) Date that the food was received D) Date that the food should be discarded

D

What are the criteria to accept or reject food during receiving?

Deliveries must be immediately inspected by designated staff. The staff must be trained to follow food safety guidelines and have the proper tools. The inspections include a visual check of the food and checks to make sure the food was received at the correct temperature. Sometimes food items are recalled by the manufacturer. Identify these items, remove them from inventory, and secure them in an appropriate location. Mark them so that staff does not use them. Cold TCS food must be received at 41dF (5dC) or lower. Hot TCS food must be received at 135dF (57dC) or higher. Frozen food should always be received frozen. Some items have other temperature requirements. Received food should have the correct color, texture, and odor. The packaging of delivered food items must be intact and clean, and it must protect food from contamination. There should also be no signs of pests or dampness. Food items should be correctly labeled and contain the correct documentation.

Where can staff eat, drink, smoke, and chew gum or tobacco to minimize contamination?

Food handlers should only eat, smoke, or chew gum or tobacco in designated areas. They may drink from a covered container that has a lid and straw or a sip lid top if they are careful to prevent contamination.

How should food and nonfood items be stored to prevent time-temperature abuse and contamination?

Food should only be stored in a designated storage area. It should be stored away from walls and at least six inches off the floor. Stored food items should always be rotated so that older items are used first. Food must be stored in ways that prevent cross-contamination. Raw meat, poultry, and seafood should be stored separately from ready-to-eat food. If this is not possible, store ready-to-eat food above raw meat, poultry, and seafood.

What are ready-to-eat foods?

Foods that can be eaten without further preparation, washing, or cooking. They are especially at risk for contamination.

What are TCS foods?

Foods that need Time and Temperature Control for Safety. They are especially at risk for contamination.

How can you prevent cross-contamination?

Keep ready-to-eat and raw food separated. When possible, use separate equipment for each type of food. Clean and sanitize all work surfaces, equipment, and utensils before and after each task. When separate equipment cannot be used, prep ready-to-eat food and raw meat, poultry, and fish at different times. Prepping ready-to-eat food first minimizes the chance for contamination. Similarly, you can buy food items that do not require much preparation or handling.

What is an approved, reputable supplier?

Purchase food only from approved, reputable suppliers. These suppliers must be inspected and meet applicable local, state, and federal laws.

What are the correct ways to cool and reheat food to the correct temperatures and in the correct amount of time?

Reheat TCS food that will be held to an internal temperature of 165dF for 15 seconds. Make sure the reheated food reaches this temperature within two hours. TCS food must be cooled from 135dF to 70dF within two hours. Then it must be cooled from 70dF to 41dF or lower in the next four hours. Food will cool faster if you reduce its size. Cut large food items into smaller pieces. Divide large containers of food into smaller ones. Use an ice-water bath, stir food with ice paddles, or use a blast or tumble chill to cool food safely.

Which populations have a higher risk for foodborne illness?

Some groups are at a higher risk for getting sick from unsafe food. They include preschool-age children, elderly people, and people with compromised immune systems. Certain medical conditions and medications can compromise a person's immune system. These include cancer, chemotherapy, HIV/AIDS, and transplants.

What is the best way to prevent staff who may be carrying pathogens from working with or around food, or from working in the operation?

Staff must report health problems to management before working with food. Managers should also watch for staff illnesses. Food handlers must be excluded from work if they are vomiting or have diarrhea and have been diagnosed with a foodborne illness from certain pathogens, such as nontyphoidal Salmonella. Food handlers also must not come to work if they have symptoms that include diarrhea, vomiting, or jaundice. Staff who have persistent sneezing, coughing, or a runny nose or sore throat and a fever should not work with exposed food, utensils, or equipment. Check with your regulatory authority for requirements that apply to your operation.

When and how can food be held without temperature control?

TCS food may be held without temperature control under certain conditions. COld food must be held at 41 dF or lower before it is removed from refrigeration. Then, the food temperature must not get higher than 70 d. If it does, or if the food is not served or sold within six hours, the food must be thrown away. Hot food must be held at 135 dF or higher before it is removed from temperature control. Then it must be served, stored, or thrown away within four hours. Both cold and hot food must be labeled with the discard time. Operations that primarily serve high-risk populations should never hold food without temperature control.

What are the five risk factors for foodborne illness?

There are five common risk factors that can cause a foodborne illness. 1) Purchasing food from unsafe sources. 2) Failing to cook food correctly. 3) Holding food at incorrect temperatures. 4) Using contaminated equipment. 5) Practicing poor personal hygiene. The risk factors are related to the unsafe practices; time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing.

How can you prevent time-temperature abuse?

Time-temperature abuse happens any time food remains between 41 and 135 degrees F (5 and 57 degrees C). THis range is called the temperature danger zone. You must try to keep food out of this range. Have policies and procedures to avoid time-temperature abuse. They should include monitoring food and recording temperatures and times. Also make sure the correct types of thermometers are available. Use timers to check how long food is in the temperature danger zone. Make sure food handlers know what to do if time and temperature standards are not met.