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