Term
| The name given to foods that are most often associated with food borne illness outbreak is |
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Definition
| Potentially Hazardous/TSC |
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Term
| per the CDC, how many suspected cases of food borne illness occur in this country every year? |
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Definition
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Term
| Of all of the various elements of personal hygiene, the most important one is |
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Definition
| Frequently washing of hands |
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Term
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Definition
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Term
Certain population of people are at a higher risk of contracting food borne illness than other populations groups which of the following groups is NOT considered high risk
1. Young Adults
2. Hospital Residents
3. Children of preschool age
4. HIV patients |
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Definition
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Term
Which is NOT a characteristic of a TCS food?
A. A slightly acidic PH
B. High levels of protein
C. A highly acidic PH
D. Water readily available to support the growth of harmful microorganisms. |
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Definition
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Term
Which of the following is a physical hazard?
A. Mushroom
B. Toothpick
C. Glass Cleaner
D. Bacteria |
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Definition
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Term
Which of the following is a chemical hazard?
A. Mold
B. Piece of bone
C. Detergent
D. Bacteria |
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Definition
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Term
| What are the most common symptoms of food borne illness? |
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Definition
| Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps and Jaundice |
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Term
| Parasites are commonly linked to what type of food? |
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Definition
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Term
| Which FAT TOM conditions will a food service operation be able to control |
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Definition
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Term
| A customer had reversal of hot and cold sensations after eating seafood, what most likely caused the illness |
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Definition
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Term
| When is it acceptable to eat in an operation |
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Definition
| When sitting in the break area |
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Term
Which of the following statements is true about glove use?
A. The use of gloves must never replace proper hand washing
B. Gloves are not an option when handling ready to eat foods.
C. Gloves are not acceptable, as they cannot protect the hands from cuts.
D. Gloves are not barriers between hands and food |
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Definition
| A. The use of gloves must never replace proper hand washing |
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Term
| What should be done when a food has been recalled |
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Definition
| Remove the item from inventory and place it in a secure locations |
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Term
True or False:
USDA inspection is Mandatory, grading is Voluntary |
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Definition
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Term
Which of the following is the best indicator a canned good should be rejected?
A. Cans that have dust on them
B. Label that is torn
C. Swollen ends
D. Any canned good that is received about 41 degrees F |
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Definition
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Term
| At what temperatures do most food borne pathogens grow most quickly |
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Definition
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Term
| Which thermocouple probe should be used to check the temperature of a large stockpot of soup? |
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Definition
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Term
| Stored foods must be kept at least |
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Definition
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Term
| Proper storage of raw animal product prevents what? |
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Definition
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Term
| Cold potentially hazardous food/TSC must be kept at an internal temperature that does not exceed |
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Definition
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Term
| What is required when receiving fish that will be served raw or partially cooked |
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Definition
| It must be correctly frozen before you receive it. |
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Term
| Individuals who carry pathogenic bacteria on their bodies but show no symptom of having the disease are called |
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Definition
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Term
| What food should not be offered on the children's menu? |
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Definition
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Term
| What must be included on the label of TCS food that was prepped in-house |
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Definition
| Date that the food should be thrown out |
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Term
| Cross-Contamination occurs when food |
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Definition
| Comes into contact with a food contract surface that another food, such as raw meat, has been in contact with. |
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Term
| What should a manager of a hospital do if an employee calls with a headache, nausea, and diarrhea? |
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Definition
| Tell the cook to stay away from work and see a doctor |
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Term
| Salmonella bacteria are commonly associated with which food? |
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Definition
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Term
| Peanuts and soy products are dangerous for people with what condition? |
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Definition
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Term
| The FIFO store procedure ensures that |
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Definition
| Existing supplies are used before new supplies |
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Term
| The temperature danger zone includes all temperature between |
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Definition
| 41 degrees and 135 degrees F |
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Term
Which of the following is NOT an acceptable cooling method:
A. Pour 2-3 inches of chili into several shallow pans, cover loosely and place in a fridge unit
B. Mix the chili with the cooled chili in the fridge unit
C. Use several ice wants to quickly cool the chili
D. Add ice to the hot chili |
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Definition
| Mix the hot chili with the cooled chili in the fridge unit |
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Term
| Sanitation is best described as |
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Definition
| creation of a safe enviroment for food |
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Term
| The major purpose for requiring hair restraints is to keep hair from falling into food and to |
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Definition
| Keep employees from touching their hair |
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Term
Which of the following foods has the most favorable pH for bacteria growth:
A. Commercially prepared Mayo at 3.8 to 4.0
B. Fresh Fish at 6.2 to 6.7
C. Catsup at 3.9 to 4.7
D. Egg whites at 7.6 to 9.5 |
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Definition
| B. Fresh Fish at 6.2 to 6.7 |
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Term
| The significance of a bacterial spore is |
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Definition
| It can withhold boiling and cooking temperatures |
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Term
| A food worker is diagnosed with Hepatitis A. What action must the manager take with this worker |
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Definition
| Exclude the employee from working in the kitchen until cleared by a medical doctor and the local health department |
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Term
| Identification tags for shipments of shell stock must be kept for |
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Definition
| 90 days after the last product is used |
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Term
| Turkey was prepped for cooking on a plastic cutting board. Freshly cooked pork roast was placed on the same butting board after the turkey was removed for cooking so the roast could be sliced. Juices from the turkey came into contact with the cooked pork transmitting Salmonella to the pork- What happened |
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Definition
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Term
| Which piece of Jewelry could be worn by a food handler? |
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Definition
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Term
| Beef stew must be cooled from 135F to 70F withing ___ Hours and from 70F to 41F within ____Hours. |
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Definition
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Term
| An operation is 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 food must be sold, served or thrown out? |
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Definition
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Term
| How long can ready to eat TSC food that was prepped in house and stored if it was held at 41F |
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Definition
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Term
| Viruses such as noro virus and Hepatitis A can be spread when food handlers fail to |
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Definition
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Term
| What is the minimum internal cooking temperature for eggs that will be hot-held for later service |
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Definition
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Term
| What must a food handlers do after touching their hair, face or body? |
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Definition
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Term
| Which part of the plate should the food handler avoid touching when serving customers? |
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Definition
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Term
Which of the following recently delivered foods would be of an acceptable quality?
A. Poultry with dark wing tips
B. Frozen fish with brown edges
C. Bright red beef that is 38D F
D. Fresh whole fish with sunken eyes and gray gills. |
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Definition
| C. Bright red beef that is 38D F |
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