Term
| Why are preschool-age children at a higher risk for foodborne illnesses? |
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Definition
| They have not built up strong immune systems. |
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Term
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Definition
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Term
| The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using comtainminated equipment, practicing poor peresonal hygiene, and |
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Definition
| Purchasing food from unsafe sources |
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Term
| What is an important measure for preventing foodborne illness? |
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Definition
| Controlling time and temperatue |
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Term
| Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? |
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Definition
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Term
| 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 foodborn illness? |
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Definition
| Poor cleaning and sanitizing. |
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Term
| What are the most common symptoms of a foodborne illness? |
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Definition
| Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaudice. |
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Term
| What is the most important way to prevent a foodborne illness from bacteria? |
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Definition
| Control time and temperatue |
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Term
| Enterohemerrhagic and shiga toxin-producing E. coli are commonly linked with what type of food? |
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Definition
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Term
| What is the most important way to prevent a foodborne illness from viruses? |
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Definition
| Practice good person hygiene |
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Term
| A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of comiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? |
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Definition
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Term
| Parasites are commonly linked with what type of food? |
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Definition
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Term
| A guest had a 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
| 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? |
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Definition
| Stored the sanitizer bottle away from the prep area |
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Term
| To prevent the deliberate contamination of dood, a manager should know who is in the facility, monitor the security of products, keep information reatled to food security on file, and know |
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Definition
| who to contact about suspicious activity |
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Term
| What should food handers do to prevent food allergens from being transferred to food? |
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Definition
| Clean and sanitize utensils after use |
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Term
| After which activity must food handlers wash their hands? |
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Definition
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Term
| What should food handlers do after prepping food and before using the restroom? |
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Definition
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Term
| Which piece of jewelry can be worn on a food hander's hand or arm? |
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Definition
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Term
| When should hand antiseptics be used? |
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Definition
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Term
| When should food handlers who wear gloves wash their hands? |
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Definition
| Before putting on the gloves |
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Term
| A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while sliding hamburger buns. What mistake was made? |
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Definition
| The cook did not wash hands and put on new gloves before slicing the buns. |
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Term
| A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? |
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Definition
| Stay home until a doctor approves a return to work. |
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Term
| A food handler prepares and delivers meals to edlerly individuals receiving cancer care services from home. What symptoms require this food hander to stay home from work. |
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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 a break area. |
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Term
| What should a manager of a hospital cafeteria do if a cook calls in 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
| A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegatables. What must be done to the cutting board? |
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Definition
| It must be washed, rinced, and sanitized. |
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Term
| How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? |
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Definition
| Up to the dimple in the thermometer stem. |
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Term
| Which probe should be used to check the termperature of a large stockpot of chili? |
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Definition
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Term
| At what temperature do most foodborne pathogens grow most quickly? |
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Definition
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Term
| Which type of thermometer can read temperature without touching the item's surface? |
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Definition
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Term
| A thermometer used to measure the temperature of food must be accurate to what temperature? |
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Definition
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Term
| What device can be used to record time-temperature abuse during the delivery of food? |
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Definition
| Time-temperature indicator |
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Term
| What is the most important factor in choosing a food supplier? |
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Definition
| It has been inspected and complies with local, state, and federal laws |
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Term
| What is the best method of checking the temperature of a delivery of fresh fish? |
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Definition
| Insert a thermometer probe into the thickest part of the fish. |
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Term
| What is the correct temperature for receiving cold TCS food? |
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Definition
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Term
| Milk can be received at 45°F (7°C) under what condition |
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Definition
| It is cooled to 41°F (5°C) or lower in 4 hours. |
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Term
| Frozen shrimp is rejected during receiving for having large ice crystals on the food and packing. What is the problem that caused this? |
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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
| 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
| How long can TCS food that was prepped in-house be stored? |
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Definition
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Term
| When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? |
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Definition
| In front of food with later use-by dates |
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Term
| What is the problem with storing raw ground beef above prepped salads? |
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Definition
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Term
| In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? |
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Definition
| Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts |
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Term
| How many inches (centimeters) from the floor should food be stored? |
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Definition
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Term
| What is the maximum water temperature allowed when thawing food under running water? |
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Definition
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Term
| What must food handers do to food immediately after thawing it in a microwave oven? |
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Definition
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Term
| What can occur if prep tables are not cleaned and sanitized between uses? |
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Definition
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Term
| A food handler thaws several frozen turkey on a prep table. What is the dander that this poses to the food? |
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Definition
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Term
| A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare size tuna salad sandwiches. What is the problem with this situation? |
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Definition
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Term
| What is the minimum internal cooking temperature for stuffed pork chops? |
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Definition
| 165°F (74°C) for 15 seconds |
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Term
| What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? |
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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 service? |
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Definition
| 155°F (68°C) for 15 seconds |
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Term
| What is the minimum internal cooking temperature for ground beef? |
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Definition
| 155°F (68°C) for 15 seconds |
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Term
| Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? |
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Definition
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Term
| A food handler can cool a stockpot of clam chowder by placing it into a |
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Definition
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Term
| What temperature must TCS food be reheated to if it will be hot-held? |
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Definition
| 165°F (74°C) for 15 seconds |
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Term
| A food handler is reheating commercially processed cheese sticks, which will be hot held on a buffet. What temperature must the cheese sticks be reheated to? |
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Definition
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Term
| When reheating partially cooked foor for service, what minimum internal temperature must be reached? |
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Definition
| 165°F (74°C) for 15 seconds |
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Term
| Which part of the plate should a food hander avoid touching when serving customers? |
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Definition
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Term
| An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? |
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Definition
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Term
| At what maximum internal temperature should cold TCS food be held? |
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Definition
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Term
| What item must customers take each time they return to a self-service area for more food? |
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Definition
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Term
| At what minimum temperature should hot TCS food be held? |
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Definition
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Term
| An operation is located 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 the food must be sold, served, or thrown out? |
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Definition
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Term
| Which food items can be displayed in a self-service area without the use of packing, sneeze guards, or a display case to protect them from contamination? |
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Definition
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Term
| What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? |
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Definition
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Term
| The temperature of a roast is checked to see if it has met its critical limit of 145°F (63°C) for 4 minutes. This is an example of chich HACCP principle? |
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Definition
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Term
| The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? |
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Definition
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Term
| The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? |
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Definition
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Term
| What is the first step in developing a HACCP plan? |
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Definition
| Conduct a hazard analysis. |
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Term
| What is the purpose of a food safety management system? |
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Definition
| identify and control possible hazards throughout the flow of food. |
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Term
| Reviewing temperature logs and other records to make sure the HACCP plan is working as intended is an example of HACCP principle? |
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Definition
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Term
| A chef sanitizes a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135°F (57°C). The chef recoreded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds. Which was the corrective action? |
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Definition
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Term
| What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? |
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Definition
| Variance from the local regulatory authority |
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Term
| What are the most important food safety features to look for when selecting floowing, wall, and ceiling material? |
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Definition
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Term
| What organization creatures national standards for foodservice equipment? |
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Definition
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Term
| When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least |
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Definition
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Term
| Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines. |
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Definition
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Term
| Signage posted at a handwashing station must include a reminder to staff to |
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Definition
| wash hands before returning to work |
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Term
| What is the only completely reliable method for preventing backflow? |
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Definition
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Term
| A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? |
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Definition
| Created a cross-connection |
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Term
| Which area of the operation is usually required to be the brightest? |
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Definition
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Term
| An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? |
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Definition
| The ventilation system is not working correctly |
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Term
| An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in palce to prevent the Dumpster from draining. What was the problem? |
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Definition
| The surface underneath the Dumpster should have been paved with concreate of asphalt |
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Term
| A broken water main has caused the water in an operation to appear brown. What should the manager do? |
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Definition
| Contact the local regulatory authority before use. |
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Term
| What is the best way to eliminate pests that have entered the operation? |
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Definition
| Work with a licensed pest control operator (PCO) |
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Term
| Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? |
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Definition
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Term
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Definition
| Reducing pathogens to safe levels |
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Term
| If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? |
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Definition
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Term
| What must food handlers do to make sure sanitizing solution for use on the food-contact surfaces has been made correctly? |
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Definition
| Test the solution with a sanitizer kit |
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Term
| A food hander was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? |
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Definition
| Failed to rinse the machine after wiping it down with detergent and water |
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Term
| What should be done when throwing away chemicals? |
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Definition
| Follow label instructions and regulatory requirements |
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Term
| How should flatware and utensils that have been cleaned and sanitized be stored? |
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Definition
|
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Term
| What is the correct way to clean and sanitize a prep table? |
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Definition
| Remove food from surfaces, wash, rinse, sanitize, air-dry |
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Term
| What are steps in creating a HACCP plan? |
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Definition
1. Conduct a hazard analysis
2. Determine the critical control points.
3. Establish critical limits
4. Establish monitoring procedures.
5. Identify correction actions.
6. Verify that the system works.
7. Establish procedures for record keeping and documentation. |
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Term
| What was FAT TOM stand for? |
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Definition
Food
Acidity
Time
Temperature
Oxygen
Moisture |
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