Question: A food handler was assigned to clean the slicer that was to too difficult to move the slicer was unplugged then the removable parts were taking off the slicer and clean and sanitized in a three-compartment sink. food bits on the slicer were removed after the machine was wiped down the detergent and water it was sanitizied and allowed to air-dry then the food handler put the machine back together. What mistake did the food handler make?

Answer: Fail to rinse the machine after wiping it down with detergent and water

Question: to prevent the deliberate contamination of food a manager should know who is in the facility monitoring the security of products keeping information related to food Security on file and know

Answer: who to contact about suspicious activity

Question: which piece of jewelry can be worn on a food handler's hand or arm?

Answer: Plain band ring

Question: which probe should be used to check the temperature of a large stock pot of chili?

Answer: immersion probe

Question: which is a TCS food?

Answer: sprouts

Question: what item must customers take each time they return to a self-service area for more food?

Answer: a Clean Plate

Question: what are the most important food safety features to look for When selecting flooring wall and ceiling materials?

Answer: smooth and durable

Question: when partially cooking food for later service what is the maximum amount of time that a food can be reheated during the initial cooking step?

Answer: 60 minutes

Question: what must be included on the label of TCS food that is prepped in-house?

Answer: Date that the food should be thrown out

Question: a food handler is reheating commercially processed cheese sticks, which will be held on a buffer. What temperature must the cheese sticks be reheated to?

Answer: 135 degrees Fahrenheit for 15 seconds

Question: what is an important measure to prevent foodborne illness?

Answer: controlling time and temperature

Question: a chef sanitize a thermometer probe and then check the temperature of minestrone soup being held in a hot holding unit. The temperature was 120 degrees Fahrenheit, which did not meet the operational critical limit of a 135 degrees Fahrenheit. The chef recorded the temperature in a log and reheated the soup to 165 degrees Fahrenheit for 15 seconds. Which was the corrective action?

Answer: reheating the soup

Question: parasites are commonly linked with what type of food?

Answer: seafood

Question: a food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to The Cutting Board?

Answer: it must be washed rinsed and sanitized

Question: a food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handlers hands be washed?

Answer: before starting the task

Question: what is sanitizing?

Answer: Reducing pathogens to safe levels

Question: what is the correct temperature for receiving cold TCS Foods?

Answer: 41 degrees Fahrenheit or lower

Question: what should food handlers do to prevent food allergens from being transferred to food?

Answer: clean and sanitize utensils after use

Question: what are the most common symptoms of foodborne illness?

Answer: Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question: what must a food handler do immediately after thawing it in the microwave oven?

Answer: cook it

Question: after which activity must food handlers wash their hands?

Answer: Clearing tables

Question: how far must a bimetallic stemmed thermometer be inserted into a food to give an accurate reading?

Answer: up to the dimple in the thermometer stem

Question: besides information on chemical concentration and water temperature, what other machine setting information should be posted on dish washing machines?

Answer: water pressure

Question: what is the maximum water temperature allowed when thawing food under running water?

Answer: 70 degrees Fahrenheit

Question: a broken water main has caused the water in an operation to appear Brown. What should the manager do?

Answer: contact the local regulatory Authority before use

Question: an operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

Answer: the ventilation system is not working correctly

Question: what is the best method of checking the temperature of a delivery of fresh fish?

Answer: inserting a thermometer probe into the thickest part of the fish

Question: 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?

Answer: created a cross connection

Question: when storing food using the FIFO method, where should the food with the earliest use by date be stored?

Answer: in front of the food with later use by dates

Question: what must food handlers do to make your sure sanitizing solution for use on food contact surfaces has been made correctly?

Answer: test the solution with a sanitizer kit

Question: which type of thermometer can read temperature without touching the items surface?

Answer: infrared

Question: in the top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce and a pan of fresh chicken breast be stored in a cooler?

Answer: lettuce, fresh salmon, fresh pork roast, and fresh chicken breast

Question: a food handler pulls a hotel pan of tuna salad from the cooler and uses it to prepare six tuna and salad sandwiches. What is the problem with this situation?

Answer: time and temperature abuse

Question: what should a manager of a hospital cafeteria do if the cook called in with a headache, nausea, and diarrhea?

Answer: tell the cook to stay away from work and see a doctor

Question: what is the most important factor in choosing a food supplier?

Answer: it has to be inspected and complies with local, state, and federal laws.

Question: shiga toxin -producing E coli is commonly linked with what type of food?

Answer: Raw ground beef

Question: what can occur if the prep tables are not cleaned and sanitized between uses?

Answer: cross-contamination

Question: a food handler stores a sanitizer bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler use the sanitizing on the prep table, storing it in the same spot. What should the food handler have done differently?

Answer: store the sanitizer bottle away from the prep area

Question: 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?

Answer: 8 serving items

Question: when is it acceptable to to eat in an operation?

Answer: When sitting in a break area

Question: what should be done when throwing away chemicals?

Answer: Follow label instructions and regulatory requirements.

Question: when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?

Answer: 4 inches

Question: what should hand antiseptics be used?

Answer: After washing hands

Question: what is the medium internal cooking temperature for a stuffed pork chops

Answer: 165 degrees Fahrenheit

Question: how many inches from the floor should food be stored?

Answer: At least 6 inches

Question: what must food handlers do to make sure sanitizing solution for the used on food contact surfaces has been made correctly?

Answer: Testing solution with a sanitizer kit

Question: what are the five most common causes of foodborne illness?

Answer: purchasing food from unsafe sources, correctly, using contaminated equipment, practicing poor personal hygiene, and holding food at incorrect temperatures

Question: what is the correct way to clean and sanitize a prep table?

Answer: Remove food from the surface, wash, rinse, sanitize, air-dry

Question: the temperature of a pot of beef is checked during holding. let's do is not met the critical limit and is not throwing out according to the house policy. Throwing out the stew is an example of which HACCP principle?

Answer: corrective action

Question: Roth chicken is left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Answer: controlling time and temperature.

Question: which of the plate should a food handler avoid touching when serving customers?

Answer: top

Question: what is the minimum internal cooking temperature for ground beef?

Answer: 155 degrees F (68 C) for 15 seconds

Question: what is the minimum internal cooking temperature for eggs that will be hot-held for service?

Answer: 155 degrees Fahrenheit for 15 seconds

Question: which device can be used to record time temperature abuse during the delivery of food?

Answer: time-temperature indicator TTI submit

Question: which are the operation is usually required to be the brightest?

Answer: preparation

Question: the five common mistakes can lead to flirt foodborne illness are failing to cook food out of clay, holding food and correct temperatures, using contaminated equipment, practicing poor personal hygiene, and

Answer: purchasing food from unsafe sources

Question: what is the problem with storing raw ground beef above prep salads?

Answer: cross-contamination

Question: a food handler prepares and delivers meals to elderly individuals receiving Cancer Care Services at home. What symptoms require the food handler to stay at home from work?

Answer: sore throat and fever

Question: at what maximum internal temperature should cold TCS foods be held?

Answer: 41 degrees Fahrenheit

Question: ...

Answer: ...

Question: if food-contact surfaces are in constant u.s. cup, how often must they be cleaned and sanitized?

Answer: every 4 hours

Question: which foods should not be offered on a children's menu: are a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?

Answer: a rare hamburger

Question: what is the required for measuring the sanitizer rinse temperature in a high-temperature dishwashing machine?

Answer: maximum registering thermometer

Question: a food handler thought several frozen turkeys on a prep table. What is the danger that this poses to the food?

Answer: time and temperature abuse

Question: frozen shrimp is rejected during receiving for having ice crystals on the food in packaging. What is the problem that caused this?

Answer: time and temperature abuse

Question: the deli serves cold sandwiches in a self-serve display. Which step in the flow of food would it be a critical control point?

Answer: storage

Question: a server cleans a dining room table with a wiping cloth and then puts the cloth in the apron pocket. What is the risk that could cause a foodborne illness?

Answer: for cleaning and sanitizing

Question: how should flatware and utensils that have been cleaned and sanitized be stored?

Answer: with handles facing up

Question: the temperature of a roast is checked to see if it has met the critical limit of 145 degrees for 4 minutes. this is an example of which HACCP principle?

Answer: monitoring

Question: what should food handlers do after prepping food and before using the restroom?

Answer: take off their aprons

Question: what the food items that need time and temperature control to keep it safe

Answer: chop lettuce, sliced watermelon, cooked carrots, and cheese

Question: a food handler can cool a stock pot of clam chowder by placing it into a blank

Answer: a sink of ice water

Question: a guest called a restaurant and told the manager about getting sick after eating there. The guests complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Answer: norovirus

Question: what is the only completely reliable method for preventing backflow?

Answer: Air gap

Question: why are preschool-age children at higher risk of foodborne illness?

Answer: they have not built up a strong immune systems

Question: what is the most important way to prevent a foodborne illness from bacteria?

Answer: control time and temperature

Question: what is required when receiving fish that will be served raw or partially cooked?

Answer: it must be correctly Frozen before you receive it

Question: reviewing temperature logs and other records to make sure the HACCP plan is working as intended it is an example of which HACCP principle?

Answer: verification

Question: what is the first step in developing an HACCP plan?

Answer: conducting a hazard analysis

Question: what organization creates national standards for food service equipment?

Answer: NSF

Question: what is the best way to eliminate pests that have entered the operation?

Answer: Work with a licensed pest control operator (PCO)

Question: what is the important measure for preventing foodborne illness?

Answer: controlling time in temperature

Question: an operation received a violation in the outside area of the facility. The manager review the area and saw that the dumpster was placed on a freshly Gravel drive. The lights were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?

Answer: the surface underneath the dumpster should have been paved with, create or asphalt.

Question: a cookware single-use gloves ball for me raw ground beef into patties. So cook continue to wear them while slicing hamburger buns. What mistake was made?

Answer: the cook did not wash hands and put on new gloves before slicing the hamburger

Question: milk can be received at 45 degrees Fahrenheit under what condition?

Answer: it is cool to 41 degrees Fahrenheit or lower in 4 hours.

Question: 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?

Answer: 4

Question: who am I? I am found in the intestines of cattle, I produce toxins in a person's intestines, purchasing produce from an approved suppliers can prevent me, cooking ground beef correctly can stop me.

Answer: shiga toxin-producing e-coli

Question: how long can TCS food that was prepped in-house be stored?

Answer: 7 days

Question: which food items can be displayed in a self-service area without the use of packaging, guards, or display case to protect them from contamination?

Answer: nuts in a shell