Statefood Safety pre-test

What is an example of a critical limit in a HACCP plan?

Cook the pork chops to an internal temperature of 145 degree F. 63 C A critical limit is a measurable or observable limit that must be met to control a hazard, such as minimum cooking temperatures for meat.

How should a manager prevent backflow in a food establishment, if an air gap is not practical?

Use a backflow prevention device. If an air gap is not practical, then the establishment must use an approved backflow prevention device.

A large pot of chicken noodle soup needs to be cooled. Whats an acceptable method to cool the soup?

Use an ice paddle to stir the soup. An ice bath, ice as an ingredient, or an ice paddle are all effective ways to cool hot liquids, such as soup.

A food worker is monitoring a self-service station. What must she remind customers to do?

Use clean dishes each time they get food. If needed, a food worker should remind customers to use clean dishes to prevent contamination.

How should a food worker avoid contaminating ready-to-eat food?

Use tongs or other utensils. Food workers should use clean gloves, deli tissue, tongs, spatulas, or other utensils when handling ready-to-eat foods.

According to the FDA, What is in one of the eight major food allergen groups?

Walnuts The FDA defined the eight major food allergens as milk, eggs, fish, shellfish, tree nits (e.g walnuts), peanuts, wheat and soybeans

What must a food worker do if they have fingernail polish or fake nails?

Wear gloves when working with food. All employees should keep their fingernails clean and short. If they have nail polish or false nails, they must wear gloves when working with food.

How should a food worker label a working container of food?

With the common name of the food. To prevent cross-contamination, food workers should clearly label working containers with the common name of the food.

Which confirmed food worker illness must a manager report to the regulatory authority?

Shigella. A food manager must report a disease or illness to the appropriate regulatory authority if an employee has been diagnosed with norovirus, Hepatitus A, E.Coli, any type of salmonella or shigella.

A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select?

Galvanized steel. Use equipment made of, or lined with, a food-safe metal. Cast iron can be used as a cooking surface and galvanized metals should be used with caution.

A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooking the food?

Heat the food for no longer than one hour. First, the food should be heated for no longer than an hour, followed by cooling, refrigeration or freezing, and then cooking the food to its minimum internal temperature.

A food worker at a bar was diagnosed with E.Coli and has not shown symptoms for a couple of days. What must her manager do?

Restrict until regulatory approval is obtained. Even if the employer no longer shows symptoms of a disease like e.coli, the manager must restrict them from working with food until the regulatory authority gives permission for the employee to return to normal duties.

Which scenario is considered a contamination event, requiring a written cleanup procedure, according to the FDA food code?

A child vomits before making it to the restaurant bathroom. Contamination events that require written clean-up procedures include vomiting and diarrhea.

An employee at a cafe tells his manager that he had diarrhea last night but is feeling better. How should the manager handle the situation?

Exclude until symptoms have gone 24 hours. When a food worker reports having the symptoms of vomiting or diarrhea, they must be excluded until the symptoms have been gone for 24 hours or until the employee brings a doctors note indicating that the condition is not contagious.

Which confirmed food worker infection must a manager report to the regulatory authority?

Hepatitis A. A food manager must report a disease or illness to the appropriate regulatory authority if an employee has been diagnosed with norovirus, Hepatitus A, E.Coli, any type of salmonella or shigella.

What kind of animal may be brought into an area of the food establishment where customers are generally allowed?

Service animals. People with disabilities may bring service animals wherever customers are generally allowed. Pets or emotional support animals are not considered service animals.

At minimum, how far must tabletop equipment be raised if its not sealed to the counter>

4 inches. Tabletop equipment should be sealed to the table or raised 4 inches.

According to the FDA, what are the two required parts of a consumer advisory?

A disclosure and reminder. A consumer advisory consists of a disclosure (menu item description or an asterisk and footnote) and a reminder (asterisk and footnote).

What must a container of pesticides be labeled with?

A manufacturers label. Chemicals and pesticides in their original containers must have a manufacturers label.

How often should a pair of single-use gloves be changed if an employee is working continuously on the same task?

After four hours. Single-use gloves should be changed after four hours, when taking a break, when switching tasks or when the gloves become torn or dirty.

Which symptom is a food worker required to report to his manager?

An infected wound. Food workers are required to report to their managers when they have a lesion containing pus, such as a boil or an infected wound. Other symptoms they should report are vomiting, diarrhea, jaundice, and sore throat with fever.

An employee has cooled a pan of mashed potatoes from 135 f to 68 f in two hours. How much time does she have left to cool the mashed potatoes to 41 f?

Four hours. For food to stay safe, it must be cooled from 135 to 41 in a total of 6 hours or less.

What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment?

Four hours. Utensils and food-contact surfaces must be cleaned and sanitized at least every four hours during continuous use.

Which food is classified as a time/temperature control for safety food (TCS/PHF)?

Garlic oil dip. Garlic in oil is a TCS/PHF food. Some foods may not be TCS based on their state (e.g. uncooked beans or whole raw fruits and vegetables)

What would be the proper shelf order for a food worker to place raw fish, pastries, and a raw turkey in the refrigerator from top to bottom?

Pastries, raw fish, raw turkey. When placing items in the proper order on the shelf to prevent cross-contamination, products with more pathogens should be stored below other foods and foods should be arranged according to cooking temperature with the highest cooking temp on the bottom shelf.

Which task would allow for bare-hand contact with ready-to-eat foods, without regulatory authority approval?

Washing fruits and vegetables. Food workers should use clean gloves, deli tissue, tongs, spatulas, or other utensils when handling ready-to-eat foods, unless they are washing fruits and vegetables or meet other requirements.

What is the correct order of steps in the hand washing process?

Wet, apply, soap, scrub, rinse,dry The correct order of the five steps to ensure proper hand washing are 1. Wet hands with running water 2. Apply soap to wet hands 3. Scrub hands, wrists, and lower arms for at least 15 seconds. 4. Rinse hands under running water, and 5. Dry hands and arms with a warm-air dryer or disposable paper towel

How long must a manager maintain time and temperature freezing records after the service or sale of raw, ready-to-eat fish?

90 days. Food managers must maintain the time and temperature freezing records for raw, ready-to-eat fish for 90 days from the service or sale of the fish.

What is the minimum temperature requirement for hot holding tomato basil soup at a salad bar?

135 F Hot TCS foods should be held at 135 F or hotter.

What is the minimum temperature requirement for hot holding macaroni and cheese for a buffet?

135 F. Hot TCS food should be held at 135 F, 57 C, or hotter.

An employee is cooking roast beef in the oven. What temperature must the roast beef reach for at least 4 minutes while cooking?

145 degree F (68 C) Roasts must be cooked at 145 for at least 4 min.

An employee is reheating meatballs that will be hot held at a catering event. Which temperature must the meatballs reach while being reheated?

165 degree F (74 C) Food that will be hot held must be reheated to 165 first.

What must be located in, or immediately adjacent to, a toilet room in a food establishment?

A hand washing sink. It must be adjacent to, located in, toilet rooms in food establishments

A food worker has several dirty plates and needs to start a dish washing cycle. What should she do as she loads the dishwasher?

Scrape or rinse large food particles off the plates. When using a dishwasher, food workers should scrape or rinse off large food particles and they should not overload the trays.

According to the FDA, what is in one of the 8 major food allergen groups?

Soymilk. The FDA defines the 8 major food allergens as milk, eggs, fish, shellfish, tree nuts, (e.g walnuts), peanuts, wheat and soybeans.

While preparing different kinds of raw meat, when would an employee be required to clean and sanitize a food-contact surface?

When switching from turkey to salmon. Utensils and food-contact surfaces must be cleaned and sanitized when switching from one raw animal product to another, unless they are washing fruits and vegetables or meet other requirements.

A food worker is preparing eggs that will be hot held for service. What is the minimum internal temperature the eggs must reach for at least 15 seconds?

155 degree F (68 degree C) Eggs that will be hot held for service need to be cooked to 155 degree F(68 Degree c). for at least 15 seconds.

What is the maximum temperature allowed while cold holding a container of salsa?

41 F 5 C Cold TCS food should be held at 41 F or colder.

What is the minimum temperature allowed while cold holding boiled eggs at a salad bar?

41 F 5 C. Cold TCS foods should be held at 41 F or colder.

To prevent providing shelter for pests, how far above the floor should equipment be raised?

6 Inches (15 CM) Equipment should be sealed to the floor or raised 6 inches so it doesn't provide shelter for pests. Tabletop equipment should be sealed to the table or raised 4 inches.

A food worker decided to thaw a pound of ground beef by submerging it under running water. What is the maximum temperature that the water can be?

70 degree F. If food is thawed under cold, running water is safe to drink, the water must be 70 degree F 21 C. No part of the food can stay above 41 degree F or 5 c for more than four hours.

What should a manager do to prevent deliberate contamination of food by employees?

Ask employees to report anything suspicious. Managers can train employees to prevent deliberate contamination through simple habits like telling management if they notice anything unusual or suspicious.

Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between use?

In a cabinet, separate from food. To prevent chemical hazards during cleaning and maintenance, chemicals should be stored in a designated spot away from food.

A food worker at a nursing home reports that her roommate was diagnosed with norovirus over the weekend. What must the manager do?

Restrict to non-food duties. When a food worker who serves a highly susceptible population (like the elderly) is exposed to a disease such as norovirus, they must be restricted to non-food duties for at least the incubation period of the pathogen. It's not necessary to notify the regulatory authority for exposure.

A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food be safely held without temperature control as long as it does not exceed 70 degrees F? (21 c)

Six hours. Cold food may be held without temperature control for 6 hours, as long as it says under 70 degree F. It must be marked with the time it was removed from holding and the time will expire (six hours). It must be discarded if it exceeds 70 degrees.

What is the managers primary responsibility when giving a facility tour to a news reporter?

To protect any exposed food from contamination. If delivery personnel, visitors, contractors, tours, and non-regulatory inspectors are allowed in the facility, the manager's responsibility is to ensure that any exposed food is protected from contamination.

How often should most thermometers, except for bimetallic, be calibrated?

As often as needed according to the manufacturers instructions. While bimetallic thermometers may need to be calibrated before each shift, or anytime the thermometer is bumped of dropped, other thermometers should be calibrated as often as needed according to the manufacturers instructions.

Which package of frozen food would be acceptable to receive?

Chicken nuggets at 14 F -10 C. Frozen food should be rejected if its fully or partially thawed, or has fluids, frozen liquids or ice crystals.

Over twenty customers who bought sliced ham at a deli have reported having severe nausea and vomiting. What must the manager do immediately?

Close the deli and notify the regulatory authority. As soon as a manager becomes aware of an outbreak (when two or more unrelated people are affected), they should stop operating immediately and notify the regulatory authority.

A manager comes into the establishment in the morning to find that the water supply was shut off overnight. What action must he take first?

Close the establishment and notify the regulatory authority. As soon as a manager becomes aware of any imminent health hazard, they should stop operating immediately and notify the regulatory authority.

A restaurant manager has received eight complaints from unrelated customers who have ordered dinners containing chicken. How should the manager respond?

Close the restaurant and notify the regulatory authority. As soon as a manager becomes aware of an outbreak, they should stop operating immediately and notify the regulatory authority.

An employee comes to work with an infected cut on her arm, What should a manager require her to do before working?

Cover the cut with a waterproof bandage. Lesions on the arm, such as boils or infected wounds must have an impermeable cover for an employee to work with food. If on the hand or wrist, a sing;e-use glove is also required.

An employee pulls out his cell phone while slicing fruit. According to the FDA food code, what must the manager ask him to do?

Discard any contaminated fruit and wash his hands. If a food worker does not follow guidelines for when to wash hands, such as after using a cell phone, the food that is contaminated must be discarded.

What should a manager do to prevent deliberate contamination of food by customers?

Do not allow customers in non public areas of the facility A food defense plan involves precautions like only allowing authorized employees in storage and preparation areas.

How often should a food employee replace a cloth napkin that lines a basket of bread sticks?

Each time the basket is refilled for a new customer. Linens can only touch food when lining a serving container, like a bread stick basket, and must be replaced each time the container is refilled for a new customer.

A manager is preparing to train some new employees. Which topic should she include, according to the FDA food code?

Food allergy awareness. According to the FDA food code, food managers must train their employees in food safety, including allergy awareness, as it relates to their duties.

Where can utensils be stored?

Food preparation areas. Ware items, such as silverware or dishes, may not be stored in locker or dressing rooms,restrooms,garbage rooms,mechanical rooms, or under open stairwells.

Which practice could cause cross-contact with one of the 8 major food allergens?

Frying french fries in the same oil as chicken nuggets would expose them to the batter of the chicken nuggets, containing wheat (one of the 8 major allergens)

A hospital cook is preparing the dinner menu for hospital patients. Which menu item should NOT be included on the menu?

Hamburgers (cooked to order). If an establishment primarily serves highly susceptible population, they must not serve raw or under cooked animal foods such as hamburgers that are cooked to order.

What should a food worker scrub for at least 15 seconds during the hand washing process?

Hands, wrists, and lower arms only. During the hand washing process, food workers should scrub their hands,wrists, and lower arms for at least 15 seconds.

An employee is chewing gum when she arrives to her shift. Under what circumstance may the manager allow her to chew gum?

If she only chews the gum in the break room. Employees may not eat, drink, chew gum or use tobacco in or around food preparation areas.

An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts?

In a food preparation area. Never store food in locker rooms, toilet rooms, dressing rooms. garbage rooms. mechanical rooms, under water lines that could leak, under open stairwells or under other sources of contamination.

Where should liquid waste, such as mop water, be disposed of?

In a service sink. Liquid waste, which includes non-potable water like mop water or cleaning liquids, must be disposed of in a service sink or curbed cleaning facility.

A food worker needs to measure the temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature?

In several areas of the casserole. When measuring the temperature of a food item that is even in thickness, the temperature must be checked in several places.

Raw ground beef is being packaged to sell to customers at a grocery store. What must be included on the label?

Instructions for handling the meat safely. Food labels for raw meats or poultry must include instructions for handling food safely.

When a manager learns about a food recall that affects her establishment, what should she do?

Isolate the food and keep it in a designated area. When a manager learns about a food recall, they should stop serving or using the food immediately, label it clearly with warnings, and store it so it will not contaminate other foods.

If placed inside a cabinet, where may packaged single-use items be stored?

Locker rooms. If necessary, linens and packaged single use items may be stored in a locker room if they are stored in a cabinet. No other food or ware items may be stored there.

What does the FDA food code require of a water system in a food establishment?

Meets peak water demand. A food establishment must have enough water, including hot water, to meet peak demands.

Which characteristic could qualify a food as time/temperature control for safety food (TCS/PHF)?

Neutral pH level. Bacteria generally grow best in a slightly acidic or neutral pH (between 4.6 and 7)

Which food item can be re-served if it has been in possession of a customer, but not used?

Packaged crackers. Food that has been in possession of a customer, especially TCS foods, cannot be re-served or re-sold unless its in a container that protects the food and is closed between uses or is packaged and unopened.

If the regulatory authority sees food safety violations during an inspection, what should they do first?

Point it out and correct it. During the inspection process, the regulatory authority should point out and correct food safety violations in-the-moment.

How should a food manager prevent cross-contact?

Provide separate ware items to handle dishes for allergic customers.

A food worker is learning how to clean and sanitize dishes in a three-compartment sink. What is the third step of the five-step process?

Rinse the dishes with clear, clean water. The five steps of cleaning and sanitizing are to scrape or rinse off contamination, scrub, rinse, apply a sanitizing solution and air dry.

After which task would a manager ask an employee to wash their hands?

Sanitizing the countertops. Hands must be washed after using chemicals, such as sanitizer, and after touching unsanitized equipment.

What is a requirement for hand washing sinks?

Sign reminding workers to wash hands. Hand washing sinks needs 1. Warm water at least 100 degree F (38 C) 2. Soap 3. A paper towel dispenser or sanitary air dryer 4. A sign reminding workers to wash hands

What should be a characteristic of non-food contact surfaces for cleaning?

Smooth. Non-food contact surfaces should meet the four guidelines of being smooth, durable, nonabsorbent and easy to clean.

When would a food establishment be required to obtain a variance from the local regulatory authority?

Sprouting broccoli seeds.

Which of the following practices helps to control cross-contamination?

Storing utensils with the handle up. Cross-contamination can be prevented in a variety of ways. Including cleaning and sanitizing food-contact surfaces (utensils) and storing utensils properly.

What is a sign of a cockroach infestation?

Strong oily smells. Signs of cockroaches include egg casings, droppings that look like black pepper, and strong oily smells.

What event would require a food worker to restock a pot of soup at a self service station?

The Handle of the soup ladle fell in. If the handle doesn't stay above the surface of the food, it could contaminate the food and the food should be discarded and restocked.