Who has the higher risk of foodborne illness? - Answer- Elderly people
Parasites are commonly associated with: - Answer- seafood
Ciguatera Toxin is
... [Show More] commonly found in: - Answer- amberjack
What is a TCS Food? - Answer- Baked potato
Metal shavings are which type of contaminant - Answer- Physical
What should foodservice operations do to prevent the spread of hepatitis A? - Answer- Exclude staff with jaundice from the operation
To wash hands properly, a food handler must first - Answer- wash hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.? - Answer- Control flies inside and outside of the operation.
What must a food handler with a hand wound do to safely work with food? - Answer- Bandage the wound with an impermeable cover and wear a single-use glove
What items are considered acceptable work attire for a food handler? - Answer- Plain-band ring
What task requires food handlers to wash their hands before and after doing it? - Answer- Handling raw meat, poultry, or seafood
Which action requires a food handler to change their gloves? - Answer- The food handler is wearing gloves that have been torn.
How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation? - Answer- Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected? - Answer- The receiving temperature is 50F
Where should ground fish be stored in a cooler? - Answer- below the pork roasts
What is the maximum number of days that ready-to-eat food can be stored if held at 41F? - Answer- 7 days
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored? - Answer- Lettuce, fresh halibut, fresh beef roast, ground chicken
What organization requires Material Safety Data Sheets? - Answer- OSHA
What is the minimum internal cooking temperature for rice that is hot-held for service? - Answer- 135F
What food item does the Food and Drug Administration advise against offering on a children's menu? - Answer- rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature: - Answer- 165F for 15 seconds
What method should never be used to thaw food? - Answer- Place item on a prep counter
When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? - Answer- 60 minutes (1 hour)
Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? - Answer- 6 hours
Hot TCS food can be held without temperature control for a maximum of: - Answer- 4 hours
Which food may be re-served to customers? - Answer- Unopened, pre-packaged food
What is the purpose of setting a critical limits in the HACCP plan? - Answer- To Reduce hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize objects? - Answer- 171F
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - Answer- Corrective Action
What is the final step in cleaning and sanitizing a prep table? - Answer- allowing the surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object being sanitized? - Answer- 30 seconds
If a food-contact surface is in constant use, how often should it be cleaned an sanitized? - Answer- every 4 hours [Show Less]