ServSafe Practice

What accuracy must a thermometer used to measure air temperature and equipment temperature be?

+/- 3 F

Which foods must be cooked to a minimum internal temperature of 135 F?

Fruit, vegetables, grains, and legumes that will be hot-held for service

When must TCS food be date marked?

If it will be held longer than 24 hours

This pathogen causes initial vomiting and nausea followed by weakness, double vision, and difficulty in speaking and swallowing. It is commonly linked to incorrectly canned food, ROP food, temperature-abused vegetables (baked potatoes), and untreated garlic-oil-mixtures. It is best prevented by controlling time and temperature but is unique in that it grows well without oxygen. What is it?

Bacteria: clostridium botulinum Illness: Botulism (very deadly)

List the 7 HACCP principles

1. Conduct a hazard analysis 2. Determine critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation

List the 3 types of cleaners

1. Detergents for removing dirt 2. Degreasers for removing grease 3. Delimers for removing mineral deposits 4. Abrasive cleaners for removing baked-on food

How can an operation deny pests food and shelter? (6 ways)

1. Dispose of garbage quickly 2. Keep all garbage containers tightly covered 3. Stick to master cleaning schedule 4. Store recyclables as far from building as allowed 5. Keep food and supplies away from walls, 6 inches off floor 6. Rotate food items regularly so pests don't have time to settle and breed

List the 5 signs of a rat infestation

1. Droppings 2. Tracks 3. Holes 4. Nesting materials 5. Signs of gnawing

Which foods must be cooked to a minimum internal temperature of 155 F for 15 seconds?

1. Ground meat 2. Injected meat 3. Mechanically tenderized meat 4. Ratites 5. Ground seafood 6. Eggs that will be hot-held for service

What must hand washing stations include?

1. Hot (at least 100 F) and cold running water 2. Soap 3. Way to dry hands 4. Garbage container 5. Signage reminding staff to wash hands before returning to work

What do state and local regulatory authorities do?

1. Inspect operations 2. Enforce regulations 3. Investigate complaints and illnesses 4. Issue licenses and permits 5. Approve construction 6. Review and approve HACCP plans

List the Big Eight that are responsible for 90% of allergic reactions

1. Milk 2. Eggs 3. Fish 4. Crustacean shellfish 5. Wheat 6. Soy 7. Peanuts 8. Tree nuts

List the 12 types of TCS foods

1. Milk and dairy products 2. Meat (beef, pork, lamb) 3. Shell eggs 4. Poultry 5. Fish 6. Shellfish and crustaceans 7. Baked potatoes 8. Heat-treated plant food (cooked rice, beans, vegetables) 9. Tofu and other soy protein; synthetic ingredients such as textured soy protein in meat alternatives 10. Sprouts and sprout seeds 11. Sliced melons, cut tomatoes, and cut leafy greens 12. Untreated garlic-and-oil mixtures

This pathogen leads to diarrhea and severe abdominal pain and is linked to meat, poultry, and dishes that are made with meat or poultry (stews, gravies). It is best prevented by controlling time and temperature. What is it?

Bacteria: clostridium perfringens Illness: clostridium perfringens gastroenteritis

Which 8 prepping practices require a variance?

1. Packaging fresh juice onsite for sale at later time (unless it has warning label) 2. Smoking food as a way of preserving it 3. Using food additives to preserve food so it no longer needs time-temperature control for safety 4. Curing food 5. Custom-processing animals for personal use 6. Packaging food using an ROP method 7. Sprouting seeds or beans 8. Offering live shellfish from a display tank

Which foods must be cooked to a minimum internal temperature of 165 F for 15 seconds?

1. Poultry 2. Stuffing made with fish, meat, or poultry 3. Stuffed meat, seafood, poultry, or pasta 4. Dishes including previously cooked TCS ingredients 5. Any foods cooked in a microwave oven 6. All foods that will be reheated and hot-held for service

What is the recommended top-to-bottom storage order based on minimum internal cooking temperature?

1. RTE food 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and fish 5. Whole and ground poultry

How can pests be denied access to the facility? (5 ways)

1. Refuse deliveries that show signs of pests 2. Screen all windows and vents 3. Install self-closing doors and air curtains 4. Fill/cover all holes around pipes 5. Seal cracks in floors and walls

Which foods must be cooked to a minimum internal temperature of 145 F for 4 minutes?

1. Roasts of pork, beef, veal, and lamb

List the FDA's Big Six

1. Shigella spp. 2. Salmonella Typhi 3. Nontyphoidal salmonella 4. Shiga toxin-producing e. coli 5. Hepatitis A 6. Norovirus

Which foods must be cooked to a minimum internal temperature of 145 F for 15 seconds?

1. Steaks/chops of pork, beef, veal, and lamb 2. Seafood 3. Commercially raised game 4. Shell eggs that will be served immediately

List the 3 signs of a cockroach infestation

1. Strong oily odor 2. Droppings that look like grains of pepper 3. Egg cases

What temperature, pH, concentration, and contact time are required for iodine sanitizer?

1. Temperature: 68 F 2. pH: less than 5 3. Concentration: 12.5-25 ppm 4. Contact time: 30+ seconds

What temperature, pH, concentration, and contact time are required for QUATS?

1. Temperature: 75 F 2. pH: manufacturer recommendation 3. Concentration: manufacturer recommendation 4. 30+ seconds

What temperature, pH, concentration, and contact time are required for chlorine sanitizers?

1. Temperature: greater than 100 F or greater than 75 F 2. pH: less than 10 or less than 8 3. Concentration: 50-99 ppm 4. Contact time: 7+ seconds

What requirements must be met in order to not have to label bulk, unpackaged food in self-service areas?

1. The product makes no claims regarding health or nutrition content 2. There are no laws requiring labeling 3. The food is manufactured or prepped on the premises 4. The food is manufactured or prepped at another food operation or processing plant owned by the same person

List the 6 factors that affect cleaning

1. Type and condition of the dirt 2. Water hardness 3. Water temperature 4. Surface 5. Pressure 6. Length of treatment

How hot should water used to wash hands be?

100 F

What is the temperature required for the detergent solution of a three-compartment sink?

110 F

How many food items can cause allergic reactions?

160

What temperature must food reheated for hot-holding be heated to?

165 F for 15 seconds

What is the minimum temperature of the water soak for heat sanitizing?

171 F

What temperature must the thermometer be adjusted to using the boiling-point calibration method?

212 F

What temperature must the thermometer be adjusted to using the ice-point calibration method?

32 F

At what air temperature can shell eggs be received?

45 F or lower

At what temperature can milk be received if it is cooled to 41 F within 4 hours after delivery?

45 F or lower

At what temperature can shucked shellfish be received if they are cooled to 41 F within 4 hours after delivery?

45 F or lower

What temperature and humidity should dry food be stored at?

50-70 F at humidity of 50-60%

How long can cold TCS food be held without temperature control?

6 hours

What is the maximum amount of time allowed for cooling food?

6 hours

When partially cooking food during prepping, what is the maximum amount of time that the food can be cooked during the initial cooking?

60 minutes

How far beyond the food should sneeze guards extend?

7 inches

This pathogen can cause miscarriage in pregnant women and sepsis, pneumonia, and meningitis in infants. It is commonly linked to raw meat, unpasteurized dairy products, and RTE foods (deli meat, hot dogs, soft cheeses). It is unique in that it grows well in cool, moist environments. It is best prevented by controlling time and temperature. What is it?

Bacteria: listeria monocytogenes Illness: listeriosis

A chef sanitized a thermometer probe and then checked the temperature of a minestrone soup being held in a hot-holding unit. The temperature was 120 F, which did not meet the operation's critical limit of 135 F. The chef recorded the temperature in the log and reheated the soup to 165 F for 15 seconds within 2 hours. Which was the corrective action? A. Reheating the soup B. Checking the critical limit C. Sanitizing the thermometer probe D. Recording the temperature in the log

A

A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? A. Norovirus B. Shigella spp. C. Salmonella Typhi D. Shiga toxin-producing e. coli

A

A customer had a reversal of hot and cold symptoms after eating seafood. What most likely caused the illness? A. Toxin B. Virus C. Bacteria D. Parasite

A

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? A. Storage B. Cooling C. Cooking D. Reheating

A

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 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. Stay home until a doctor approves a return to work B. Wear gloves while handling food C. Work in a nonfood-handling position D. Wash hands frequently while handling food

A

A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? A. Stored the sanitizer bottle away from the prep area B. Stored the sanitizer bottle on the floor between uses C. Stored the sanitizer bottle on the prep table between uses D. Stored the sanitizer bottle with food supplies below the prep table

A

This pathogen causes diarrhea, abdominal cramps, vomiting, and fever. It is commonly linked to poultry and eggs, meat, milk and dairy products, and produce. It is best prevented by preventing cross-contamination. What is it?

Bacteria: nontyphoidal salmonella Illness: salmonellosis

This pathogen leads to high fever, weakness, abdominal pain, headache, loss of appetite, and rash and is commonly linked to RTE food and beverages. It is best prevented by avoiding cross-contamination - what is it?

Bacteria: salmonella typhi Illness: typhoid fever

This pathogen can cause diarrhea (that eventually becomes bloody), abdominal cramps, and kidney failure (in severe cases). It is commonly linked to ground beef (raw and undercooked) and contaminated produce. It is best prevented by controlling time and temperature. What is it?

Bacteria: shiga toxin-producing e. coli Illness: hemorrhagic colitis

A thermometer used to measure the temperature of food must be accurate to what temperature? A. +/- 2 F B. +/- 4 F C. +/- 6 F D. +/- 8 F

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 frill is not being operated at a high enough temperature

A

Cleaning the surfaces of some cans of tomato sauce so that they can accepted is an example of A. Reconditioning B. Spot-inspecting C. Calibrating D. Documenting

A

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

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

If pesticides are stored in the operation, where should they be kept? A. In a secure location, away from food and equipment B. In a glass container, in a walk-in cooler C. In dry storage, on a shelf below the food D. In a plastic container, in any location

A

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? A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B. Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C. Lettuce, fresh chicken breasts, fresh pork roasts, fresh salmon D. Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

A

Live shellfish must be received with what documentation? A. Shellstock identification tag B. USDA inspection stamp C. Certified fisheries tag D. USDA grading stamp

A

Signage posted at a hand washing station must include a reminder to staff to A. Wash hands before returning to work B. Use hot running water when washing C. Scrub hands and arms for 10-15 seconds D. Avoid touching faucet handles after washing

A

The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and A. Deny pests food, water, and a nesting or hiding place B. Document all infestations with the local regulatory authority C. Prepare a chemical application schedule and post it publicly D. Notify the EPA that pesticides are being used in the operation

A

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

A

What is the first task in training a large group of servers to prevent contamination of food? A. Assess the training needs of the servers on the topic B. Make a list of possible information to cover C. Provide servers with operation manuals on the topic D. Put the servers into small groups based on service experience

A

What is the maximum water temperature allowed when thawing food under running water? A. 70 F B. 65 F C. 60 F D. 55 F

A

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 correct cleaning and sanitizing

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 beef above prepped salads? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens

A

What item must customers take every 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 surface D. Mix the solution with equal parts water

A

What should a manager of a hospital do if a cook calls in with a headache, diarrhea, and nausea? 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

What should food handlers do to prevent food allergens from being transferred to food? A. Clean and sanitize utensils before use B. Buy from approved, reputable suppliers C. Store cold food at 41 F or lower D. Label chemical containers correctly

A

What smell may be a sign cockroaches are present? A. Strong, oily B. Warm, spicy C. Sharp, musty D. Mild, seaweed

A

When should hand antiseptics be used? A. After washing hands B. Before washing hands C. When soap is unavailable D. When gloves are not being used

A

When should staff receive food safety training? A. When hired, and then periodically after that B. When they do not have foodservice experience C. When a new FDA Food Code comes out D. Only when they request it

A

Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? A. Rare hamburger B. Fried chicken tenders C. Grilled chicken tenders D. Spaghetti with meat sauce

A

Why are preschool-age children at a higher risk for foodborne illness? 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

This pathogen is easily spread by flies and causes bloody diarrhea, abdominal pain and cramps, and occasional fever. It is commonly linked to food that is easily contaminated by hands such as salads containing TCS foods and food that has made contact with contaminated water (produce). It is best prevented by practicing good personal hygiene. What is it?

Bacteria: shigella spp. Illness: shigellosis

Many healthy adults are carriers for this pathogen. It is commonly linked to food that requires handling during prepping such as salads containing TCS food and deli meat. It causes nausea, vomiting and retching, and abdominal cramps. What is it?

Bacteria: staphylococcus aureus Illness: staphylococcal gastroenteritis

What are the 5 steps of the FDA's ALERT system to prevent the deliberate contamination of food?

A: Assure (make sure products received are from safe sources) L: Look (monitor the security of products in the facility) E: Employees (know who is in the facility) R: Reports (keep information related to food defense accessible T: Threat (know who to contact if there is suspicious activity)

These pathogens cause two types of illness and are commonly linked to oysters from contaminated water. They cause diarrhea, abdominal cramps and nausea, vomiting, and low-grade fever and chills. They are best prevented by purchasing from approved, reputable suppliers. What are they and what the illnesses?

Bacteria: vibrio vulnificus and vibrio parahaemolyticus Illnesses: vibrio gastroenteritis and vibrio vulnificus primary septicemia

What temperature must food reheated for immediate service be heated to?

Any temperature

What does the PHS do?

Assists FDA, USDA, and state and local regulatory authorities by conducting research into causes of foodborne illness outbreaks and assisting in investigating outbreaks

A food handler can cool a stockpot of clam chowder by placing it into a A. Cooler B. Freezer C. Sink of ice water D. Cold-holding unit

C

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 prepares and delivers meals to elderly individuals receiving cancer care services at home. 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 food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing

C

What must be included on the label of TCS food that was prepped in house? A. Date that the food was received B. Name of each TCS ingredient included C. Date that the food should be thrown out D. List of all potential ingredients in the food

C

What probe should be used to check the temperature of a large stockpot of chili? A. Air probe B. Surface probe C. Immersion probe D. Penetration probe

C

How often should thermometers be calibrated?

At least once per day

What should be done when throwing away chemicals? A. Seal the container and recycle it B. Seal the container in a bag and place it in the garbage C. Follow label instructions and regulatory requirements D. Pour leftover chemicals into a drain and throw the container away

C

What should be done with food contact surfaces after pesticides have been applied? A. Used only after a 20-minute wait B. Checked with a sanitizer test kit C. Washed, rinsed, and sanitized D. Replaced with new equipment

C

Wheezing and shortness of breath are symptoms of what? A. Hepatitis A B. Bacillus cereus C. Allergic reaction D. Hemorrhagic colitis

C

When is 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 storing food using the FIFO method, where should food with the earliest use-by dates be stored? A. Below food with later use-by dates B. Behind food with later use-by dates C. In front of food with later use-by dates D. Alongside food with later use-by dates

C

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. US Department of Agriculture

C

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

C

Which piece of jewelry can be worn on a food handler's hand or arm? A. Watch B. Diamond ring C. Plain band ring D. Medical bracelet

C

Who is responsible for keeping food safe in an operation? A. Food and Drug Administration B. Health inspectors C. Manager/operator D. State health department

C

Who should apply pesticides? A. Shift manager B. Person in charge C. Pest control operator D. Designated pest staff member

C

A backup of raw sewage and significant lack of refrigeration can result in A. A delay of an inspection until the situation is corrected B. Closure of the operation by the regulatory authority C. Improved inspection scores D. Being issued a permit to operate

B

A broken water main has caused water in the 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

A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A. After putting on the gloves B. Before starting the task C. Halfway through the task D. Each time the gloves are changed

B

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? A. Inspection warrant B. Inspector's identification C. Hearing to determine if the inspection is necessary D. One-day postponement to prepare for the inspection

B

A server wipes a dining table with a wiping cloth then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? A. Cross-contamination B. Poor cleaning and sanitizing C. Poor personal hygiene D. Time-temperature abuse

B

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? A. 2 B. 4 C. 6 D. 8

B

Eggs and peanuts are dangerous for people who have which conditions? A. FAT TOM B. Food allergies C. Chemical sensitivity D. Poor personal hygiene

B

How should cartons of coleslaw be checked for the correct receiving temperature? A. Check the interior air temperature of the delivery truck B. Open a carton and insert a thermometer stem into the food C. Place a thermometer against the outside of the carton D. Touch the carton to see if it is cold

B

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? A. Information search B. Guided discussion C. Jigsaw design D. Games

B

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

B

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? A. Monitoring B. Verification C. Hazard analysis D. Record keeping

B

The temperature of a roast chicken is checked to see if it has met its critical limit of 145 F for 4 minutes. This is an example of which HACCP principle? A. Verification B. Monitoring C. Record keeping D. Hazard analysis

B

What can occur if prep tables are not cleaned and sanitized between uses? A. Off flavors in food B. Cross-contamination C. Toxic metal poisoning D. Time-temperature abuse

B

What is the best method of checking the temperature of a delivery of fresh fish? A. Feel the fish, making sure that it is cold to the touch B. Insert a thermometer probe into the thickest part of the fish C. Place a time-temperature indicator on the surface of the fish D. Use an infrared thermometer to check the fish's temperature

B

What is the correct temperature for receiving cold TCS food? A. 32 F or lower B. 41 F or lower C. 45 F or lower D. 50 F or lower

B

What is the first step in developing a HACCP plan? A. Identify corrective actions B. Conduct a hazard analysis C. Establish monitoring procedures D. Determine critical control points

B

What must food handlers do to food immediately after thawing it in the microwave oven? A. Hold it B. Cook it C. Cool it D. Freeze it

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 FAT TOM condition will a foodservice operation be most able to control? A. Acidity B. Time C. Oxygen D. Moisture

B

Which area of the operation is usually required to be the brightest? A. Dry storage B. Preparation C. Refrigerated storage D. Service

B

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? A. Bulk deli rolls B. Nuts in shell C. Sushi-grade fish D. Coked shrimp

B

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? A. Hepatitis A B. Shigella spp. C. Clostridium botulinum D. Vibrio parahaemolyticus

B

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? A. Histamine, aflatoxin, brevetoxin, ciguatoxin, saxitoxin, and domoic acid B. Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal salmonella, shigella spp., and shiga toxin-producing e. coli C. Anisakis simplex, cryptosporidium parvum, giardia duodenalis, vibrio vulnificus, and clostridium botulinum D. Bacillus cereus, listeria monocytogenes, staphylococcus aureus, clostridium perfringens, campylobacter jejuni, and vibrio parahaemolyticus

B

Which type of thermometer can read temperature without touching the items surface? A. TTI B. Infrared C. Air probe D. Immersion probe

B

When cooling food, what must be done during the first two hours?

Cool food from 135 F to 70 F

When cooling food, what must be done during the last 4 hours?

Cool from 70 F to 41 F

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 thaws several frozen turkeys on a prep table. What is the danger this poses to the food? A. Off flavors in food B. Cross-contamination C. Toxic metal poisoning D. Time-temperature abuse

D

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

D

An operation has a small 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 far above the floor should food be stored? A. At least 1" B. At least 2" C. At least 4" D. At least 6"

D

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Up to the tip of thermometer stem B. Just past the tip of thermometer stem C. Past the dimple of the thermometer stem D. Up to the dimple of thermometer stem

D

In what type of places are cockroaches typically found? A. Cold, dry, and light B. Warm, dry, and light C. Cold, moist, and dark D. Warm, moist, and dark

D

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and A. Crisis management B. Equipment handling C. HACCP plan creation D. Preventing cross-contamination

D

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

D

Shiga toxin-producing e. coli is commonly linked with what type of food? A. Potato salad B. Thick stews C. Dairy products D. Raw ground beef

D

The five common mistakes 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 RTE food C. Using single-use, disposable gloves D. Purchasing food from unsafe sources

D

The temperature of a pot of beef stew is checked during holding. The stew has not met its critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? A. Monitoring B. Verification C. Hazard analysis D. Corrective action

D

To prevent 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 A. When to register with the EPA B. How to fill out an incident report C. Where to find MSDS in the operation D. Who to contact about suspicious activity

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 does an operation that wants to smoke food as a preservation method need to have before processing food this way? A. Food safety certificate B. Crisis-management plan C. Master cleaning schedule D. Variance from the regulatory authority

D

What is an important measure for preventing foodborne illness? A. Serving locally grown food B. Using new equipment C. Measuring pathogens D. Controlling time and temperature

D

What is required when receiving fish that will be served raw or partially cooked? A. It must be alive when received B. It must be thawed in the microwave C. It must be used within 24 hours of receiving D. It must be correctly frozen before you receive it

D

What is sanitizing? A. Reducing dirty from a surface B. Reducing the pH of a surface C. Reducing the hardness of water D. Reducing pathogens to safe levels

D

What is the maximum distance that sneeze guards can be located from the self-service counter to protect the food from contamination? A. 8 inches B. 10 inches C. 12 inches D. 14 inches

D

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? A. 135 F B. 145F C. 155 F D. 165 F

D

What is the minimum internal cooking temperature for stuffed pork chops? A. 135 F for 15 seconds B. 145 F for 15 seconds C. 155 F for 15 seconds D. 165 F for 15 seconds

D

What is the most important factor in choosing a supplier? A. It has a HACCP program or other food safety system B. It has documented manufacturing and packing practices C. Its warehouse is close to the operation, reducing shipping time D. It has been inspected and complies with local, state, and federal laws

D

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

D

What should be done with an item that has been recalled? A. Throw it out B. Arrange a pick-up from the vendor C. Record the item's use-by date and place the item in storage D. Remove the item from inventory and place it in a secure location

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

What temperature must TCS food be reheated to if it will be hot-held? A. 135 F for 15 seconds B. 145 F for 15 seconds C. 155 F for 15 seconds D. 165 F for 15 seconds

D

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

D

This pathogen can lead to a tingling sensation in the throat and the coughing up of worms. It is commonly linked to raw and undercooked fish - herring, cod, halibut, mackerel, Pacific salmon. It is best prevented by purchasing from approved, reputable suppliers. What is it?

Paraiste: anisakis simplex Illness: anisakiasis

This pathogen is commonly linked to contaminated water and produce and causes watery diarrhea, abdominal cramps, nausea, and weight loss. It is best prevented by purchasing from approved, reputable suppliers. What is it?

Parasite: cryptosporidium parvum Illness: cryptosporidiosis

This pathogen causes nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, loss of weight and loss of appetite. It is linked to incorrectly treated water and produce (mainly berries, lettuce, and basil). It is best prevented by purchasing from approved, reputable suppliers. What is it?

Parasite: cyclospora cayetanensis Illness: cyclosporiasis

This pathogen is commonly linked to incorrectly treated water and produce. It causes initial fever followed by diarrhea, abdominal cramps, and nausea. It is best prevented by purchasing from approved, reputable suppliers. What is it?

Parasite: giardia duodenalis Illness: giardiasis

What does the FDA Food Code do?

Provides recommendations for food safety regulations for city, county, state, and tribal agencies that regulate foodservice for restaurants and retail food stores, vending operations, schools and daycare centers, and hospitals and nursing homes

What should be done if a food handler has a sore throat with a fever?

Restrict the handler from working with or around food Exclude the handler from the operation if a high-risk population is mainly served

What should a food handler has been diagnosed with Norovirus, shigella spp., nontyphoidal salmonella, shiga toxin-producing e. coli, Hepatitis A, or salmonella typhi?

Exclude the food handler from the operation and work with medical practitioner and local regulatory authority to determine when they can safely return to work

What should be done if a food hander has vomiting, diarrhea, or jaundice?

Exclude the handler from the operation Jaundice should be reported to local regulatory authority

List the conditions bacteria need to survive and grow (FAT TOM)

F: Food A: Acidity T: Time T: Temperature O: Oxygen M: Moisture

What does FIFO stand for?

First-in, first-out

This pathogen causes mild fever, general weakness, nausea, abdominal pain, and later jaundice. The symptoms may take weeks to appear and it is commonly linked to RTE food and shellfish from contaminated water. It is best prevented by practicing good personal hygiene. What is it?

Virus: Hepatitis A Illness: Hepatitis A

This pathogen causes vomiting, diarrhea, nausea, and abdominal cramps. The symptoms appear quickly and it is commonly linked to RTE food and shellfish from contaminated water. It is best prevented by practicing good personal hygiene. What is it?

Virus: Norovirus Illness: Norovirus gastroenteritis

When can a food handler with diarrhea or vomiting return to work?

When they have been symptom-free for 24 hours or have written release from a medical practitioner

When can a food handler with jaundice return to work?

When they have written release from a medical practitioner and approval from the local regulatory authority

What are approved, safe water sources for an operation?

1. Approved public water mains 2. Private water sources that are regularly tested and maintained 3. Closed, portable water containers 4. Water transport vehicles

Which 5 factors affect sanitizer effectiveness?

1. Concentration 2. Temperature 3. Water hardness 4. pH

At what air temperature and internal temperature can live shellfish be received if they are cooled to 41 F within 4 hours after delivery?

Air: 45 F or lower Internal 50 F or lower

What does the FDA inspect?

All food except meat, poultry, and eggs Food transported across state lines

This pathogen is produces two toxins that can lead to a diarrhea or a vomiting illness. The symptoms of the diarrhea illness are watery diarrhea while those of the vomiting illness are nausea and vomiting. The diarrhea illness is commonly linked to cooked vegetables, meat products, and milk while the vomiting illness is linked to cooked rice dishes (rice pudding and fried rice). It is best prevented by controlling time and temperature. What is it?

Bacteria: Bacillus cereus Illness: Bacillus cereus gastroenteritis

This pathogen causes watery or bloody diarrhea, abdominal cramps, fever, vomiting, and headaches; it is linked to poultry, contaminated water, meats, and stews/gravies. It is best prevented by controlling time and temperature. What is it?

Bacteria: campylobacter jejuni Illness: campylobacteriosis

A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in the three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air dry. Then the food handler put the machine back together again. What mistake did the food handler make? A. Failed to dry the machine with a clean cloth after sanitizing it B. Failed to sanitize the machine before taking the removable parts off C. Failed to rinse the machine after wiping it down with detergent and water D. Failed to wash the machine with detergent and water after taking it apart

C

All new staff should receive training on A. HACCP B. Crisis management C. General food safety D. Active managerial control

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 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 cold TCS food be held? A. 0 F B. 32 F C. 41 F D. 60 F

C

At what minimum temperature should hot TCS food be held? A. 115 F B. 125 F C. 135 F D. 145 F

C

At what temperatures do most foodborne pathogens grow most quickly? A. Between 0 F and 41 F B. Between 45 F and 65 F C. Between 70 F and 125 F D. Between 130 F and 165 F

C

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? A. Water pH B. Water salinity C. Water pressure D. Water hardness

C

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing

C

How long can RTE TCS food that was prepped in house be stored if it was held at 41 F or lower? A. 3 days B. 5 days C. 7 days D. 9 days

C

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

C

The manager's responsibility for staff food safety training is to A. Test staff's food safety knowledge B. Provide all staff with videos and DVDs for training C. Make sure staff have the knowledge and skills to keep food safe D. Let staff learn on their own

C

What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D. Diarrhea, vomiting, fever, abdominal cramps, and tiredness

C

What device can be used to record time-temperature abuse during the delivery of food? A. Thermocouple B. Thermistor C. Time-temperature indicator D. Bimetallic stemmed thermometer

C

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

C

What is the minimum internal cooking temperature for eggs that will be hot-held for service? A. 135 F for 15 seconds B. 145 F for 15 seconds C. 155 F for 15 seconds D. 165 F for 15 seconds

C

What is the minimum internal cooking temperature for ground beef? A. 135 F for 15 seconds B. 145 F for 15 seconds C. 155 F for 15 seconds D. 165 F for 15 seconds

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 correct cleaning and sanitizing

C

What is the purpose of a food safety management system? A. Keep all areas of the facility clean and pest free B. Identify, tag, and repair faulty equipment within the facility C. Identify and control possible hazards throughout the flow of food D. Identify, document, and use the correct methods for receiving food

C

What does the USDA inspect?

Meat, poultry, and eggs Food that crosses state boundaries or involves more than one state

This toxin causes tingling and numbness of the lips, tongue, and throat, dizziness, reversal of hot and cold sensations, vomiting, and diarrhea. It is commonly linked to shellfish from the warmer waters of the west coast of FL, the Gulf of Mexico, and the Caribbean (clams, mussels, oysters). It is best prevented by purchasing from approved, reputable, suppliers. What is it?

Toxin: brevetoxin Illness: neurotoxic shellfish poisoning

This toxin is commonly linked to predatory tropical reef fish from the Pacific Ocean, the western part of the Indian Ocean, and the Caribbean such as barracuda, grouper, jacks, and snapper. It causes the reversal of hot and cold sensations, nausea, vomiting, tingling in fingers, lips, or toes, and joint and muscle pain. It is best prevented by purchasing from approved, reputable suppliers. What is it?

Toxin: ciguatoxin Illness: ciguatera fish poisoning

This toxin is linked to shellfish found in the coastal waters of the Pacific Northwest and the east of Canada (clams, mussels, oysters, scallops). It causes initial vomiting, diarrhea, and abdominal pain and later confusion, memory loss, disorientation, seizure, and coma. It is best prevented by purchasing from approved, reputable suppliers. What is it?

Toxin: domoic acid Illness: amnesic shellfish poisoning

This toxin causes initial reddening of the face and neck, sweating, headache, and burning or tingling in the mouth or throat. Later symptoms may include diarrhea and vomiting. It is often linked to tuna, bonito, mackerel, and Mahimahi. It is best prevented by purchasing from approved, reputable suppliers. What is it?

Toxin: histamine Illness: scombroid poisoning

This toxin is commonly linked to shellfish found in colder waters such as those of the Pacific and New England coasts (clams, mussels, oysters, scallops). It can lead to numbness, tingling of the mouth, face, arms, and legs, dizziness, nausea, vomiting, and diarrhea. It is best prevented by purchasing from approved, reputable suppliers. What is it?

Toxin: saxitoxin Illness: paralytic shellfish poisoning