Term
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Definition
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Term
| Why should training documentation be kept on file? |
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Definition
| They verify that training has been completed |
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Term
| What does an effective food defense system accomplish? |
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Definition
| Avoids the deliberate contamination of food |
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Term
| What is the minnimum hot holding temperature for fried chicken? |
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Definition
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Term
| Green beans cooked for hot holding on a buffet must reach what minimum internal cooking temperature? |
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Definition
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Term
| A foodhandler who has diarrhea may return to work after being symptom free for how many hours? |
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Definition
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Term
| In order to prevent food contimination a foodhandler must do what? |
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Definition
| practice frequent handwashing |
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Term
| What is the maximum number of hours a pizza can be held without temperature control before needing to be thrown out? |
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Definition
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Term
| Ready-to-eat time/temperature control for safety(TCS) food may be held at 41F for how many days? |
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Definition
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Term
| What is the purpose of an air gap? |
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Definition
| Prevent nonpotable water from backing up into the plumbing station |
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Term
| Which step must a food establishment take with a product that has been identified in a food recall? |
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Definition
| Discontinue use of the item |
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Term
| Displaying live molluscan shellfish for sale from a tank in an operation requires a_____________. |
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Definition
| Variance from the local regulatory authority |
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Term
| Before food handlers enter the prep area, the Person in Charge(PIC) should make sure that all food handlers are wearing clean uniforms and have_______. |
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Definition
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Term
| When can a food handler scoop ice cream into a cone without wearing gloves? |
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Definition
| Never, gloves must be worn at all times |
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Term
| Cooked roast beef transported to an off-site event should be received at a temperature of at least _______. |
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Definition
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Term
| What is the primary purpose of sneeze guards in self-service areas? |
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Definition
| Proctect the food from customer contamination |
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Term
| What is the minnimum temperature allowed for the water in wash compartment of a three-compartment sink? |
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Definition
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Term
| Which activity help to prevent food-contimination? |
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Definition
| washing hands correctly after handling the garbage |
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Term
| The breakfast menu at an assisted living facility includes banana pancakes, fresh fruit salad, soft-cracked eggs, and bagels with butter. Which item should be replaced with a safer alternative? |
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Definition
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Term
| A service sink should be used for? |
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Definition
| clenaing mops and throwing out waste water |
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Term
| What is the FDA requirement for an offsite caterer who will be serving food without temperature controls? |
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Definition
| Provide written procedures,prepared in advance, made available upon request to authorities |
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Term
| Shellfish tags must be kept on file for |
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Definition
| 90 days after the products container is empty |
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Term
| Where should cleaing supplies be stored? |
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Definition
| In a location away from food prep areas |
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Term
| A foodborne illness outbreak occures when at least how many people eat the same food and contract the same illness? |
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Definition
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Term
| If hand antiseptics are used in an operation, they should be used__________. |
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Definition
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Term
| Waste water backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate? |
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Definition
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Term
| Loss of refridgeration is considered an_______________. |
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Definition
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Term
| Which item is a food handler permitted to wear on their hands and arms? |
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Definition
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Term
| A food handler arrives to work with jaundice. This symptom may indicate exposure to _____________. |
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Definition
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Term
| A manager should store canned soup that has been recalled in a __________________. |
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Definition
| separate area until it can be returned to the distributor for credit |
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Term
| Tableware and utensils that are not single use must be kept at least how many inches off of the floor? |
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Definition
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Term
| When heat-sanitizing in a 3 compartment sink. The minimum acceptable hot water temperature is______________. |
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Definition
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Term
| Chemical sanitizer concentration is expressed as ___________. |
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Definition
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Term
| While new food handlers are practicing food safety procedures, it is important for the manager to ___________. |
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Definition
| work side-by-side with the food handlers for the first 2 weeks |
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Term
| Which illness is most closely associated with time-temperature abused eggs and poultry? |
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Definition
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Term
| An example of corrective action is__________. |
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Definition
| reheating food on a buffet that is below 135F |
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Term
| What is the 1st step in setting up a three-compartment sink? |
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Definition
| Clean and sanitize the sinks and drain boards |
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Term
| A tuna salad was removed from the refrigerator and served at a picnic at 1 pm. The temperature of the salad never exceeded 70F. At what time that evening must the remaining tuna salad be thrown out? |
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Definition
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Term
| What does the "O" in FAT TOM stand for? |
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Definition
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Term
| Seafood toxins and mushroom toxins are forms of what kind of contamination? |
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Definition
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Term
| A food handler hs been diagnosed with Hepatitis A, but is not showing signs of illness. The manager must ______________. |
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Definition
| exclude the food handler from the operation and notify the regulatory authority |
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Term
| Which plumbing device helps to prevent a backflow? |
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Definition
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Term
| The growth of food borne bacteria is least affected by___________. |
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Definition
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Term
| The temperature of the wash water in a three compartment sink should be maintained at a minimum of _______. |
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Definition
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Term
| Which steps should the manager take if multiple customers complain of getting sink from food eaten at an operation? |
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Definition
| Notify the regulatory authority and begin collecting information |
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Term
| If a pot of soup is cooled from 70F within 2 hours, it must be cooled to 41F or lower within an additional how many hours? |
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Definition
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Term
| Care must be taken when serving food to high-risk populations because they are ____________. |
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Definition
| more likely to get sick from eating raw or under-cooked animal food. |
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Term
| After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table the Person in Charge(PIC) should____________. |
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Definition
| stop the food handler immediately and review the correct procedures for garbage handling |
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Term
| What is the correct response to a sweage backflow in an operation? |
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Definition
| Close the operation immediately |
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Term
| To prevent cross-contamination, which food must be stored on the top shelf of a cooler? |
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Definition
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Term
| Food packaged on-site for retail sale in an operation must be labeled when the food _______________. |
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Definition
| contains to or more ingredients |
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Term
| Seafood must be cooked to minimum internal temperature of _______________. |
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Definition
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Term
| Which date should be placed on the label of leftover pasta salad? |
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Definition
| The day it should be discarded |
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Term
| An object must be immersed in Quat for at least __________ seconds to be considered sanitized? |
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Definition
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Term
| One of the major food allergens is______________. |
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Definition
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Term
| A Foodservice worker is prepping a melon garnish. The food handler pulls the melon from the cooler and then washes, and peels the melon. At what point in the process must the food handler put on gloves? |
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Definition
| After washing the melon and before slicing it |
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Term
| Food removed from its original packaging for use in an operation must be labeled with the |
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Definition
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Term
| The MOST important aspect of personal cleanliness is |
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Definition
| frequent and through handwashing |
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Term
| Hand antispectics may only be used if they are |
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Definition
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Term
| Cold time/temperature control for safety(TCS) food must be received at an internal temperature of no higher than _________. |
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Definition
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Term
| Food handlers can perform which activity using their bare hands? |
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Definition
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Term
| Tabletop equipment on legs requires a clearance of at least___________________. |
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Definition
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Term
| The hair, nose, throat, and infected cuts of an average healthy person _________. |
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Definition
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Term
| To honestly present food means to ______________. |
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Definition
| provide food to customers in a way that does not mislead or misinform them |
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Term
| The curved, sealed edge placed between the floor and wall that makes this area easier to clean is known as _____________ |
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Definition
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Term
| What method of pest control can a Person in Charge(PIC) or staff member perform? |
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Definition
| Routinely inspecting incoming shipments of food or supplies for insects |
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Term
| An operation has been identified as having four confirmed cases of an illness caused by Thyphod fever. What is the likely cause of the outbreak? |
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Definition
| Ingestion of contaminated food or water |
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Term
| A foodservice worker does not know if a dish contains a specific ingredient to which a customer is allergic. How should the food handler respond? |
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Definition
| "I do not know, let me go ask the manager" |
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Term
| Which information is required on a Safety Data Sheet(SDS)? |
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Definition
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Term
| At the end of a shift, food handlers should place soiled aprons in a _______________. |
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Definition
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Term
| Reduced oxygen packed food that exceeds its use by date should be ________________________. |
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Definition
| thrown away in the correct manner |
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Term
| An infared thermometer is BEST for measuring the temperature of _____________________. |
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Definition
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Term
| A cross-connections is a link between _______________________. |
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Definition
| safe and contaminated equipment |
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Term
| When purchasing a dishwasher, a manager can tell if it is in compliance with the regulatory authority by __________________. |
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Definition
| Llooking for an NSF seal of approval or a certification from ANSi on the dishwasher |
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Term
| Which is a time/temperature control for safety food(TCS)? |
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Definition
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Term
| What is reaction of the immune system to a specific food called? |
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Definition
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Term
| Which activity is part of the Food Defense System? |
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Definition
| identifying and seperating food that has been recalled |
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Term
| The next step after washing and rinseing pots in a 3 compartment sink is to ________________________. |
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Definition
| immerse all items in a chemical sanitizing solution |
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Term
| Which federal agency issues the Model Food Code? |
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Definition
| Food and Drug Administration(FDA) |
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Term
| A correctly designed and installed air curtain can be used to prevent _________________. |
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Definition
| pests from entering the establishmnent |
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Term
| Using coated or shatter resistant light bulbs is a way to prevent which type of contamination? |
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Definition
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Term
| Which should be the best way to prevent the parasite Giardia from infecting food? |
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Definition
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Term
| which precaution should a food handler take when cleaning up vomit? |
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Definition
| Wear personal protective equipment |
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Term
| A backup of sewage in the operations dry storage area would be a reason to contact the local regulartory authority because it is considered an_________________. |
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Definition
| imminent health contamination |
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Term
| Customers experiencing allergic reactions often show which symptoms? |
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Definition
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Term
| Time/temperature contol for safety (TCS) food should be received above which temperature? |
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Definition
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Term
| ALERT is an acronym that represents_______________________. |
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Definition
| a way to decrease the risk of intentional food contamination |
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Term
| If found during a food safety inspection, which hazard is grounds for closing a foodservice operation? |
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Definition
| Significant lack of refrigeration |
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Term
| Which food container is acceptable for transporting food? |
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Definition
| Metal pan with foil covering |
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Term
| Outside Garbage containers must be ___________________________? |
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Definition
| saled with a tight-fitting lid |
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Term
| Which action is effective in preventing the transmission of foodborne virsuses and bacteria? |
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Definition
| Correct handwashing procedures |
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