Operations Can Assist In Minimizing Insect And Rodent Presence By

Food in transport needs to be covered to prevent

physical contamination

Which potential biological food safety hazard does smoking in food storage and prep areas cause?

saliva can get on hands

a significant threat to public health requiring immediate closure of an operation and correction is classified as

imminent health danger

the only acceptable jewelry for a food handler is

plain metal ring

An example of a corrective action is

reheating food on a buffet that is below 135 degrees

Operations can assist in minimizing insect and rodent presence by

eliminating harborage areas

The 3rd compartment in a three compartment sink is for

sanitizing

Where must food handlers dispose of waste water

service sink

eggs used in dressings served to highly susceptible people must be

pasteurized

What is a common symptom of Hep A

jaundice

Handwashing is required when

changing gloves between prepping raw meat and ready to eat food

A bimetallic stemmed thermometer should

be easy to read with numbered markings

A shipment of unbroken shell eggs should be rejected when the

eggs shells are soiled

Which is a way to prevent contamination of hot food on display in a self serve buttet?

provide fresh plates for return visits

One of the main food allergens is

soybeans

A label on foods prepared and packaged onsite for retail must list

all ingredients used in descending order by weight

In general, pathogens grow very slowly or not at all at pH levels below

4.6

Recommendations for food service regulations are issued at the federal level through

FDA food code

shellfish tags must be kept for

90 days after the product container is missing

Which food supports the growth of pathogens

sliced melons

ventilation in a food prep area should remove

heat fumes and moisture

Which is the highest air temperature at which shell eggs can be received

45 degrees

The purpose of a sanitizer test kit is to check the

concentration of a chemical solution

Serving utensils are used when serving food in order to

keep the food handlers bare hands off the food

ALERT is an acronym that represents

a way to decrease the risk of intentional food contamination

Food removed from its original packaging for use must be labeled with

the common name of the food

before which activity must food handlers properly wash dishes

putting away clean dishes

A food handler may continue to work with food if the food handler has

hives

what is the reaction of the immune system to a specific food called

food allergy

When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered

cleanable

Which food must be stored at a temp of 41 or lower

ham and cheese sandwich

Ready to eat TCS food must be date marked if it will be held under refrigeration for more than

24 hours

Air curtains should be installed at the delivery entrance in order to

deny pests access

where can cleaning chemicals or other toxic materials be stored

below food equipment or food contact services

How should a food handler restrain long hair

put up all hair under a hat

A food handler has been diagnosed with the hep A virus but is not showing symptoms. The person in charge must

exclude the person from the operation

A food handler who is prepping salads sneezes on the food. What should the manager do

discard the salad and clean and sanitize the equipment that was exposed

what is the primary reason that dry storage rooms have no windows or frosted glass when windows are present

direct sunlight will increase the room temperature and affect food quality

What is one way of preventing backflow

using an appropriately placed air gap

When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory agency?

Pre-Construction

What should a food handler do after adding too much sanitizer to a three compartment sink?

Add more water to the solutions

The safest way to thaw a large frozen turkey is

Under refrigeration at 41F or below

What type of beverage container must a food handler drink from at work

covered container with a straw

if a food handler comes to work in a dirty uniform, what should the person in charge have the food handler do?

Change into a clean uniform before starting work

When a food ingredient is transferred to a food item that does not contain that ingredient, that is known as cross-

Contact

Which report will regulatory authorities use to document food code violations in a food establishment

Inspection

The proper place to take the temperature of a pan of solid hot food on a service is

in the thickest part of the food

the definition of sanitizing is

Reducing the number of microorganisms to a safe level

restricted use pesticides must be applied by a

certified pest control operator

a food handler is making sandwiches to be held in a self-service unit. what information must be on the label

Ingredients

the purpose of the consumer advisory is to advise customers of the potential of which of the following

Foodborne Illness

Cups and Glasses are taking to long to air dry. this could be caused by

an improper use of chemical sanitizer

A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water

by reading the hot temperature gauges on the washing machine and the water heater

which is a correct food safety practices

serving utensils are stored in the food with handles up

a service sink should be used to

dispose of mop water

Prior to safely smoking meat for food preservation, what must an operation have

an approved variance

observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspections reports are three ways a manager can

assess training needs

When should hand antiseptics be used

after washing and drying hands correctly

the group responsible for the inspection and grading of meat is the

USDA( U.S. Department of Agriculture)

Chicken salad sandwiches are served at an offsite location with out temperature control. the sandwiches are removed from cold holding at 11 a.m. The temperature of the chicken salad is checked at 1 p.m. and is found to be 55F. as 3 p.m. the chicken salad has reached 71F. At 5 p.m., the chicken salad has reached 80F. At what time should have the chicken salad have been thrown out?

3 p.m.

How are allergic reactions best avoided

Having one staff member on duty at all times who is knowledgeable about menu items and ingredients

an establishment draws its potable water supply from a well on its property. the water

must be sampled and tested at least annually

a manager has received a recall notice for a product that she has in stock. what should she do with the product?

store the recalled item separately from other food.

The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to

learn from the inspectors comments and suggestions

what is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?

7

the primary risk associated with transporting ice in containers originally used to store chemicals is that they

may still have residue after they have been cleaned

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely​ problem?

The ventilation system is not working correctly.

all time/temperature control for safety (TCS) foods cooked in a microwave must be heated to which minimum temp

165

if chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemicals

common name

What is the best way to handle recalled food items

Remove them from inventory and re-collect them to a separate area

hot water in a handwashing sink must reach a temp of at least

100

most important aspect of personal cleanliness is

frequent hand washing

Light bulbs in food preparation areas must:

be covered to prevent physical contamination

the water temperature in a manual ware washing sink must be a minimum of

110

which pathogen is most often associated with ready to eat foods

viruses

the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready- to- eat foods is

an infected employee

which storage practice reduces the risk of cross contamination

carrots stored above ground beef

ice added to hot soup for the purpose of cooling it down must be

potable

a preschool cafeteria manager protects young children's health by serving

pasteurized eggs

food water and shelter will not attract insects and rodents if recyclables are stored in a

clean pest proof container

which of the following pathogens is responsible for the majority of foodborne illnesses each year

norovirus

management must notify the regulatory authority if a food handler tests positive for

norovirus

Chili is reheated in the microwave to 155°F (68°C). Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?

reheating to 155

A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the minimum internal temperature is applying which HACCP principle

Corrective action

The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. What is performed incorrectly?

The mop is stored in a bucket.

a tuna salad was removed from refridgeration n served at picnic at 1pm. the temp of the salad never exceeded 70F. when must any remaining tuna salad be thrown out

5pm

What is the FDA requirement for an offsite caterer who will be serving food without temperature controls

Provide written procedures prepared in advance made available upon request to authority