Question: Which item may be worn by a food handler?

Answer: Plain metal ring

Question: A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and finds that it is 150F. The cook records this in a log and continues cooking the poultry until the temperature is 165F. Which step is this process was the corrective action?

Answer: Continuing the cooking process

Question: What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?

Answer: Substitute pasteurized eggs for raw eggs

Question: Floors in a food prep area must be

Answer: Cleaned regularly

Question: What is a role of the Food and Drug Administration?

Answer: Inspect meat, poultry, and eggs

Question: A food defense plan is a written document that records procedures to

Answer: Control or minimize the risk of intentional contamination

Question: ALERT is an acronym that represents

Answer: A way to decrease the risk of intentional food contamination

Question: An operation has been closed because it has found to be the source of a foodborne illness outbreak. The operation can reopen if it has

Answer: the approval of the regulatory authority.

Question: A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?

Answer: Time-temperature abuse of the roast beef

Question: A hose is connected to a faucet to fill a bucket then left submerged in the bucket while it fills. This is a risk to the water supply because

Answer: a cross-connection has been created