Question: Which Pathogen is commonly linked with cooked rice dishes?

Answer: Bacillus cereus

Question: Which is a biological contaminant?

Answer: Ciguatoxin in a red snapper

Question: Pathogens are likely to grow well in meat stew that is

Answer: between 41F-135F

Question: What is one factor that affects the growth of microorganisms in food?

Answer: Acidity

Question: Which is a TCS food?

Answer: Sprouts

Question: The risk of physical contamination can be reduced by

Answer: using shields on fluorescent lightbulbs where food is stored

Question: Using one set of cutting boards for TCS food and another set of cutting boards for ready-to eat food reduces the risk of

Answer: cross-contamination

Question: What is the first step in developing a HACCP plan

Answer: Conduct a hazard Analysis

Question: How long must shellstock tags be kept on file?

Answer: 90 days after the last shellfish was sold or served from the container

Question: When receiving a delivery of food for an operation, it is important to

Answer: inspect all food immediately before storing it

Question: For which condition should you reject a shipment of fresh chicken?

Answer: No USDA or state department of agriculture inspection stamp

Question: Which item is stored correctly in the cooler?

Answer: Macaroni salad stored above raw salmon

Question: Cut melons should be stored at what internal temp?

Answer: 41F or lower

Question: All ready-to-eat TCS food that will be stored for longer than ____ hours must be labeled.

Answer: 24

Question: How long can refrigerated food that is prepped on-site be stored in a cooler?

Answer: 7 days

Question: If cleaned and sanitized, an empty food container can be reused for

Answer: food storage

Question: What is the purpose of Material Safety Data sheets?

Answer: Inform staff of safe use and hazards associated with chemicals used in the operation

Question: Stored food that was prepped on-site should be labeled with the date it

Answer: should be used by

Question: What is one way that food should NEVER be thawed?

Answer: At room temperature

Question: What is the minimum internal cooking temp for seafood?

Answer: 145F or higher for 15 seconds

Question: Food must be cooled from 135F to ___ within 2 hours

Answer: 70F 21C

Question: What type of container should be used to transport TCS food from the place of preparation to the place of service?

Answer: Insulated

Question: When transporting food off-site, how should information such as reheating instructions be communicated to off-site staff?

Answer: Labels on Food

Question: Hot TCS food being held for off-site service must be at what temperature?

Answer: 135F or above

Question: What action should a manager take when a food handler reports being diagnosed with shigellosis?

Answer: Send the food handler home, then call the local regulatory authority

Question: Hot food can be held intentionally without temp control for ____ hours

Answer: 4

Question: Raw shrimp and potato salad must be stored _______ when being transported for off-site service.

Answer: separately

Question: Which action could contaminate food on an off-site buffet?

Answer: Allowing customers to reuse plates

Question: What is the definition of sanitizing

Answer: Reducing the pathogens on a surface to safe levels

Question: The effectiveness of chemical sanitizers is NOT affected by

Answer: color

Question: To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength

Answer: use a test kit to check the sanitizers concentration when mixing it

Question: The first step in cleaning and sanitizing items in a three-compartment sink is

Answer: rinsing, scraping, or soaking items

Question: If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

Answer: 4 hours

Question: What is the third step in cleaning and sanitizing a prep table?

Answer: Sanitizing

Question: In a heat-sanitizing dishwasher, what is the minimum temp for final rinse

Answer: 180F/82C

Question: What is the only certain way to prevent backflow?

Answer: air gap

Question: What is the second basic rule of an IPM program?

Answer: Deny pests food, water, and nesting or hiding place

Question: Who should apply pesticides in an operation?

Answer: Pest control operator

Question: Which is a sign of a possible rodent infestation?

Answer: Pile of soft materials in a corner

Question: A food handler who has just bused tables must do what before handling food?

Answer: wash hands

Question: As part of hand washing, food handlers must scrub their hands and arms for

Answer: 10-15 seconds

Question: What is the intended use for a hand antiseptic?

Answer: Reduce pathogens on skin

Question: To work with food, a food handler with a hand wound must

Answer: bandage the wound and wear a single-use glove

Question: A food handler who spends an entire shift forming hamburger patties should change gloves

Answer: every 4 hours during continual use, and more often as needed

Question: How should food handlers keep their fingernails?

Answer: short and unpolished

Question: Which piece of jewelry is a food handler allowed to wear?

Answer: Plain-band ring

Question: What should a manager of quick-service operation do if a food handler reports having a sore throat and a fever?

Answer: Restrict the food handler from working with food.

Question: Which probe should be used to check the temp of a pork roast?

Answer: penetration

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

Answer: Remove lid of a container and put the thermometer stem into the sour cream

Question: Peanuts and soy products are two possible food items that can be dangerous for people with

Answer: food allergies

Question: Wheezing and hives are symptoms of

Answer: food allergies

Question: Why are infants and young children at higher risk for getting foodborne illnesses?

Answer: They have not yet built up their immune systems

Question: Which organization makes recommendations for food safety regulation of the foodservice industry?

Answer: Food and Drug Administration

Question: Which agency enforces food safety in a food service operation?

Answer: State or Local regulatory authority

Question: For which reason could an inspector close an operation?

Answer: Infestation of cockroaches or mice

Question: What is coving?

Answer: Curved, sealed edge between a floor and a wall

Question: A training need is a

Answer: gap between what an employee knows and what an employee needs to know

Question: Which training method relies on volunteers acting out a script?

Answer: Role-playing

Question: On-the-job training works best for

Answer: individuals or small groups

Question: When should employees receive food safety training?

Answer: When hired, and the periodically after that