tap series test thingy
and the three sink manual we are washing process the detergent water must be ____ or higher
110 degrees Fahrenheit
there are two temperatures ranges inside the temper danger zone in one of these ranges there is bacteria grow the fastest and is why food that is cooling is only allow to be in this part of the zone for two hours this temperature range is
135F to 41F
what is the minimum internal temperature for transporting hot TCS food and hot handling TCS food items
135°F
The minimum internal temperature and time allowed for cooking a roast beef is
155 degrees Fahrenheit
product stuffed with either Rall chicken or beef must be cooked to an internal temperature of
165F for one second
The minimum internal temperature of a pork roast or tuna casserole cooked in the microwave is
165°F for less than one second
where wash machines that use hot water to sanitize must be a minimum hot water temperature of
180F
How many people must have the same symptoms to be called a foodborne illness outbreak
2
The entire handwashing process should be for a minimum of
20 seconds
Refrigerator temperatures should be
38°F to 41°F
The internal receiving temperature of fresh raw beef must be
41F
food and supplies in dry storage area should be stored 6 inches off the floor away from the walls and kept at a temperature from
50 to 70°F
floor amount of equipment and food items must be ____ off the floor
6"
food must be cold from 135°F to _____ within 2 hours
70°F
Alert is
A food defense system
The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, are the four foundations of the system known as
Active managerial control
On her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. Then, she is asked to slice raw tomatoes. When she's done, she slices raw onions. In this sequence of tasks, when should the food handled change gloves?
After moving the hamburger patties to the preparation area
Life shellfish must be received and kept at what minimum temperature
Air 38°F internal 41°F
Back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water, creating a cross connection. The best method to prevent this from happening is:
Air gaps
The term across contact and food safety refers to
Allergen prevention?
which of the following is a safe food handling practice
Clean and sanitize food contact surfaces in constant use at least every four hours
I woman runs out of the bathroom in a fast food restaurant and frankly tells the manager that the toilet is backed up and is overflowing into the food service area what should the manager do
Close the restaurant use an approved disinfectant to clean the area?
Clean plates are required for each trip to the buffet because
Contamination can be prevented
I am offsite catered and then the third service manager has been hot holding a beef stirfry and 135F when suddenly she loses her heat source. If she has her enough time as public health control procedure for how long can she safely continue to serve the food
Four hours
GMP stands for
Good Manufacturing Practices
Which of the following is not a method for removing oxygen from packaged foods
HMR
Where should foodhandlers wash her hands
Handwashing sink
To protect from backflow ice containers must
Have a good drainage and an air gap
The best way to protect from pest infestation is to
Have a integrated pest management program
The food service worker must not have direct contact with food if they
Have a wound that is draining
The first step in planning a food safety training program is
Identify the topics for the training
Where can personal items be stored
In a designated area away from food
Food defense systems are needed to protect from
Intentional contamination
If a customer vomits in a food preparation area, what should be done?
Isolate the area until it is properly cleaned and sanitized
When leaving the food preparation area food handlers should
Leave their apron
A organization that certifies commercial food service equipment is
NSF
Which of these disease causing bacteria may be found in shell eggs
Non-typhoidal Salmonella
Which pathogen would require a food handler to be excluded from work
Non-typhoidal Salmonella
The chef has just finished preparing rock chicken breast she will store them in a refrigerator for the next shift to cook and serve at dinner in order to prevent possible cross-contamination where should the chef place the tray of chicken breast in the refrigerator
On the bottom shelf next to the ground turkey
Which of the following is not considered as one of the highly susceptible population's
Pregnant woman
which of these three most common chemical sanitizers is not true
Quartz use a minimum water temperature of 68°F for seven seconds of contact
The food handler is infected with Shiga the toxin producing E. coli what is one of the things the person in charge needs to do
Report the illness to the local health department
What is the basic characteristic of the virus
Requires a living host to grow
I'm providing mobile food service such as lunch trucks are barbecues raw Poultry should be stored
Separately from ready to eat food
which of the following bacteria might be most commonly found in a food workers open wound
Staphylococcus aureus
The chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling he placed the pans in the refrigerator and set them frequently. however he was unsuccessful in the cooling the stew From 135°F to 70°F within two hours what must the chef do to safely cool the stew
The chef must continue to cool the stew to 41°F or lower within four hours
If the water supply to an establishment a shut off and there's no alternate Potable water source
The establishment needs to close until the water supplies are stored
Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for egg salad sandwiches what is the problem with the situation
Time temperature abuse
frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging what is the problem that caused this
Time temperature abuse
Color-coded cutting boards are used
To prevent cross contamination
Eggs are inspected by which federal agency
USDA
Put my food handlers do after touching their body or clothing
Wash their hands
What is not one of the four acceptable TCS food thawing methods
at room temperature
Disposable food service gloves must
be changed when changing tasks
what is the best type of temperature measuring device for use in a refrigerator
bimetallic thermometer
When a problem arises a plan that focuses on preparation response and recovery is known as
crisis management program
a cook wiping her hands on an apron and then handling a knife is an example of
cross contamination
my father takes is for -year-old daughter and her friend to the local hamburger diner after swimming lessons the front wants a hotdog by his daughter wants a hamburger because the father likes his hamburgers where he orders the rare hamburger for himself and his daughter what should the server do
explain that the restaurant cannot serve raw hamburgers to children
which of the following item should be rejected
food in torn packaging
which of the following is not one of the five most common hazards according to the Center for disease control
food recall
Frozen foods must be _____ when delivered
hard frozen
Handwashing sink must
have drinkable warm water and a minimum of 100°F
what is the purpose of active managerial control
identify and control possible hazards throughout the flow of food
The chef has just removed a chicken noodle casserole from the oven he reaches for his bimetallic stand thermometer to check the temperature where should the chef insert the thermometer to get an accurate reading
into the center or the thickest part of the casserole
what is the most important factor in choosing a good reputable food supplier
it has been inspected and complies with local state and federal laws
What must be done with a TCS food that will be held longer than 24 hours
label the food container with its name and use by date
and top to bottom order how should the fresh pork roast fresh salmon and a container of lettuce and fresh turkey breast be stored in a cooler
lettuce, fresh salmon, fresh pork roast, fresh turkey breast
Which of the following are three foods on the list of the eight most common food allergens
milk wheat soy bean
Principal four of developing a HACCP plan is one way of checking if all the HACCP system is working and is called
monitoring procedures
The food handler has finished trimming raw chicken on the cutting board and needs a board to prep vegetables what must be done to the cutting board
must be washed, rinsed and sanitized
Per the FDA what jewelry is allowed to be worn on hand or wrist while preparing food
plain wedding band
Foodborne intoxication is caused by eating foods that contain
poisons
Which food item may be handled with bare hands
raw chicken
which of the following does not require a variance and maybe a HACCP plan for retail processing
raw produce
all of these are TCS foods except for
raw unwashed asparagus
Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above 135F the heart TCS food is 120F after two hours of service time is not being used as control measure what should the food worker do
remove from the self-service bar reheat at 165F
how should the temperature of sour cream be taken
removing the lid and placing the thermometer stem in the cream
if I food worker is ill you must always decide to either
restrict them from handling food or exclude them from the operation
Manufactures provide SDS with all pesticides and chemicals. SDS stands for
safety data sheets
What food should be cooked to 145°F
seafood, beef, veal, pork and lamb chops
how many days can prepare food that has been capped at 41°F or below be held before it must be thrown out
seven days
The food handler prepares and delivers meals two elderly individuals receiving services at home but sometimes require this food handler to stay home from work
sore throat with fever
which of the following describes diarrhea vomiting fever and jaundice and are required to be reported to local health authority
symptoms
if a critical limit and a HACCP system is not met what must immediately be done
take corrective action
The major reason for not wearing jewelry hair pins or false nails during food preparation is
they can become physical contaminant
Ciguatoxin contamination is caused by
toxi- producing algae
when must a consumer advisory be posted
when serving raw or undercooked food
coving is
where floors and walls meet
Orange slices can be safely stored
wrapped in a plastic container in a reach in refrigerator at or below 41°F below ready to eat food