Which method is a safe way to thaw food?

• As part of the cooking process(CORRECT ANSWER)

• Under running water at 125°F (52°C) or higher

• Submerged in a sink of standing water at 70°F (21°C)

• On the counter at room temperature

One way for managers to show that they know how to keep food safe is to

• become certified in food safety.(CORRECT ANSWER)

• take cooking temperatures.

• monitor employee behaviors.

• conduct self-inspections.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

• Identifying risks

• Monitoring

• Corrective action(CORRECT ANSWER)

• Re-evaluation

Where should personal items, like a coat, be stored in the operation?

• On a shelf, above food

• On a shelf, below food

• In a designated area, away from food(CORRECT ANSWER)

• In a kitchen, away from moving equipment

Where should food handlers wash their hands?

• Prep sink

• Utility sink

• Designated sink for handwashing(CORRECT ANSWER)

• Three-compartment sink

What must a manager do with a recalled food item in the operation?

• Combine the item with non-recalled items during preparation

• Record the names of customers who purchase the item.

• Store the recalled item separately from other food.(CORRECT ANSWER)

• Sell all recalled items within 24 hours.

An imminent health hazard, such as a water supply interruption, requires immediate correction or

• a HACCP plan.

• closure of the operation.(CORRECT ANSWER)

• evaluation of the situation.

• normal operating procedures.

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

• Place a hand on a container to see if it is cool to the touch.

• Hold an infrared thermometer as close as possible to a case.

• Place the thermometer stem between shipping boxes for a reading.

• Remove the lid of a container and put the thermometer stem into the sour cream.(CORRECT ANSWER)

What is the most important factor in choosing an approved food supplier?

• It has a HACCP program or other food safety system.

• It has documented manufacturing and packing practices.

• Its warehouse is close to the operation, reducing shipping time.

• It has been inspected and complies with local, state, and federal laws.(CORRECT ANSWER)

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

• hazard analysis critical control point (HACCP).

• quality control and assurance.

• food safety management.

• active managerial control.(CORRECT ANSWER)

What is the main reason for food handlers to avoid scratching their scalps?

• Transferring a food allergen

• Spreading pathogens to the food(CORRECT ANSWER)

• Getting food in their hair

• Causing toxic-metal poisoning

When may food handlers wear plain-band rings?

• At any time(CORRECT ANSWER)

• When not handling food

• Only if wearing gloves

• Only if washing dishes

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

• 5 seconds

• 8 seconds

• 10 seconds(CORRECT ANSWER)

• 18 seconds

What is the best way to protect food from deliberate tampering?

• Make it as difficult as possible for someone to tamper with it.(CORRECT ANSWER)

• Allow former employees into the operation.

• Perform spot inspections on new vendors.

• Use the USDA A.L.A.R.M. system.

The purpose of a food safety management system is to

• keep all areas of the facility clean and pest-free

• identify, tag, and repair faulty equipment within the facility

• prevent foodborne illness by controlling risks and hazards(CORRECT ANSWER)

• use the correct methods for purchasing and receiving food.

A food item that is received with an expired use-by date should be

• rejected.(CORRECT ANSWER)

• used immediately.

• accepted but labeled differently.

• accepted but kept separate from other items.

Ice crystals on a frozen food item indicate

• time-temperature abuse.(CORRECT ANSWER)

• cross-contamination.

• poor cleaning and sanitizing.

• poor personal hygiene.

What is a basic characteristic of a virus?

• Destroyed by cooking

• Grows in food

• Requires a living host to grow(CORRECT ANSWER)

• D Commonly found in cattle intestines

After handling raw meat and before handling produce, what should food handlers do with their gloves?

• Clean and sanitize them.

• Continue working with them.

• Set them aside if working with meat again later.

• Wash hands and change them.(CORRECT ANSWER)

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

• Management oversight

• Corrective action

• Re-evaluation

• Identify risks

How should chemicals be stored?

• Above food

• Away from prep areas(CORRECT ANSWER)

• In food storage areas

• With kitchenware

When delivering food for off-site service, raw poultry must be stored

• at a lower temperature than ready-to-eat food.

• separately from ready-to-eat food.(CORRECT ANSWER)

• without temperature control.

• above raw beef.

Supplies should be stored away from the walls and at least _____ off of the floor.

• 2 inches (5 centimeters)

• 4 inches (10 centimeters)

• 5 inches (13 centimeters)

• 6 inches (15 centimeters)(CORRECT ANSWER)

What must food handlers do after touching their body or clothing?

• Wash their hands(CORRECT ANSWER)

• Rinse their gloves

• Change their aprons

• Use a hand antiseptic

Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C).

• 2

• 4

• 6(CORRECT ANSWER)

• 8

What is the minimum internal cooking temperature for seafood?

• 135°F (57°C) or higher for 15 seconds

• 145°F (63°C) or higher for 15 seconds(CORRECT ANSWER)

• 155°F (68°C) or higher for 15 seconds

• 165°F (74°C) or higher for 15 seconds

When should a food handler with a sore throat and fever be excluded from the operation?

• Customers served are primarily a high-risk population(CORRECT ANSWER)

• Fever is over 100°F (38°C)

• Sore throat has lasted for more than 5 days

• Before the regulatory authority is notified

What should a food handler do when working with an infected cut on the finger?

• Cover the wound with a bandage.

• Stay away from food and prep areas.

• Cover the hand with a glove or a finger cot.

• Cover the wound with an impermeable bandage or finger cot and a glove.(CORRECT ANSWER)

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

• Date mark it.(CORRECT ANSWER)

• Sell it.

• Throw it away.

• Serve it within the next hour.

Soup on a buffet should be labeled with the

• name of the food.(CORRECT ANSWER)

• prep date.

• soup’s ingredients.

• use-by date.

Which item should be rejected?

• Bags of organic cookies in torn packaging(CORRECT ANSWER)

• Bottled milk at 41°F (5°C)

• Single-use cups in original packing

• Live oysters with an internal temperature of 50°F (10°C)

What is the only jewelry that may be worn on the hands or arms while handling food?

• Plain-band ring(CORRECT ANSWER)

• Medical ID bracelet

• Leather-band watch

• Diamond ring

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

• At least 1

• At least 2(CORRECT ANSWER)

• At least 10

• At least 20

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

• Cool the food to 41°F (5°C) or lower.

• Serve the food immediately.

• Cook the food 165°F (74°C).

• Throw the food away.(CORRECT ANSWER)

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take off their hats

• Change their gloves

• Take off their aprons(CORRECT ANSWER)

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

• Refer to the vendor notification for next steps

• Contact the supplier and arrange for the product to be picked up.

• Label the item to prevent it from accidently being placed back in inventory.(CORRECT ANSWER)

• Inform the local media, customers, and employees of the reason for the recall.

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

• when to register with the EPA.

• how to fill out an incident report.

• where to find Safety Data Sheets in the operation.

• who is in the facility.(CORRECT ANSWER)

Hot TCS food being hot-held for service must be at what temperature?

• 70°F (21°C) or above

• 125°F (52°C) or above

• 135°F (57°C) or above(CORRECT ANSWER)

• 155°F (68°C) or above

After which activity must food handlers wash their hands?

• Clearing tables(CORRECT ANSWER)

• Putting on gloves

• Serving customers

• Applying hand antiseptic

Food must be cooled from 135°F (57°C) to ______ within 2 hours.

• 80°F (27°C)

• 45°F (7°C)

• 70°F (21°C)(CORRECT ANSWER)

• 41°F (5°C)