To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to
... [Show More] food security on file, and know ___,who to contact about suspicious activities
Which type of thermometer can read temperature without the item's surface?,infrared
The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ___,purchasing food from unsafe sources
Which group of individuals has a higher risk of food borne illness?,elderly people
What must a food handler with a hand wound do to safely work with food?,bandage the wound with an impermeable cover and wear a single-use glove
Where should staff members eat, drink, smoke, or chew gum?,in designated areas
What food safety practice can prevent cross-contact?,washing, rinsing, and sanitizing utensils before each use
What is the minimum internal cooking temperature for rice that is hot-held for service?,135F (57C)
What task requires food handlers to wash their hands before and after doing it?,handling raw meat, poultry, and seafood
When can a food handler with a sore throat and a fever return to work with or around food?,a written medical release is provided
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?,place the thermometer stem into an opened container
What is the most likely cause of wheezing and hives?,food allergies
What is the purpose of setting a critical limit in the cooking process of TCS food?,reduce hazards to safe levels
Ciguatera toxin is commonly found in,amberjack
What method should never be used to thaw food?,place the item on a prep counter
What food item does the FDA advise against offering on a children's menu?,rare cheeseburgers
Where should ground fish be stored in a cooler?,below pork roasts
Which food may be re-served to customers?,unopened pre-packaged food
What is the final step in cleaning and sanitizing a prep table?,allowing the surface to air dry
Hot TCS food can be held without temperature control for a maximum of,4 hours
What organization requires Material Safety Data Sheets?,Occupational Safety and Health Administration
When should a shipment of fresh chicken be rejected?,the receiving temperature is 50F (10C)
What should a foodservice operator do when responding to a food borne illness outbreak?,segregate the product
When should food handlers who spend an entire shift forming hamburger patties change their gloves?,when the gloves are dirty or torn
Parasites are commonly associated with,seafood
What item is considered acceptable work attire for a food handler?,plain-band ring
What should foodservice operators do to prevent customer illness from Shigella?,control flies inside and outside the operation
Food that is partially cooked and then finished just before service must be heated to what temperature?,165F (74C) for 15 seconds
Which of the following is a TCS food?,baked potato
What type of thermometer should be used to check the internal temperature of a beef roast?,penetration
If a food contact surface is in constant use, how often should it be cleaned and sanitized?,every 4 hours
How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?,30
What is a basic characteristic of a virus?,requires a living host to grow
Food half at 41F (5C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?,6
What temperature must the water used for heat-sanitizing be?,171F (77C)
In top-to-bottom order, how should a fresh beef roast, fresh halibut, pepperoni, and a pan of ground chicken be stored in a cooler?,Pepperoni, fresh halibut, fresh beef roast, ground chicken
What is the maximum number of days that ready-to-eat food can be stored if held at 41F (5C)?,7 days
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?,corrective action
TCS food preheated for hot-holding must reach what temperature?,165F (74C) for 15 seconds
What is the most important way to prevent a food borne illness from viruses?,practice good personal hygiene
A food handler stored a sanitizer spray bottle on the 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?,Stored the sanitizer bottle away from the prep area
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?,The cook did not wash hands and put on new gloves before slicing the hamburger buns.
What is the problem with storing raw ground beef above prepped salads?,cross-contact with allergens
What is the most important way to prevent a food borne illness from bacteria?,control time and temperature
What is an important measure for preventing food borne illness?,controlling time and temperature
When should antiseptics be used?,after washing hands
A food handler prepares and delivers meals to elderly individuals receiving cancer career services at home. What symptoms require this food handler to stay home from work?,sore throat with fever
Why are preschool-age children at higher risk for food borne illnesses?,they have not built up strong immune system
Which probe should be used to check the temperature of a large stockpot of chili?,immersion probe
A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness?,poor cleaning and sanitizing
Shiga toxin-producing E.coli (STEC) is commonly linked with what type of food?,raw ground beef
What should food handlers do to prevent food allergens from being transferred to food?,clean and sanitize utensils after use
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness?,time temperature abuse
At what temperature do most food borne pathogens grow most quickly?,between 70F and 125F
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?,tell the cook to stay away from work and see a doctor
Parasites are commonly linked with what type of food?,seafood
Which piece of jewelry can be worn on a food handler's hand or arm?,plain band ring
Which of the following is not a common symptom of a food borne illness?,elevated blood pressure
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?,up to the dimples in the thermometer stem
When is it acceptable to eat in an operation?,when sitting in a break area
Which of the following is a TCS food : bread, sprouts, flour, strawberries?,sprouts
The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and,purchasing food f [Show Less]