What is one factor that affects the growth of bacteria in food?
Acidity
Which is a TCS food?
Sprouts
The risk of physical contamination can be reduced by...?
Purchasing food from reputable suppliers
How long must shell stock tags be kept on file?
90 days after the last sheelfish was sold or served from the container
Cut melons should be stored at what internal temp?
41*F or lower
Ready-to-eat TCS (time/time controlled safety) food must be date marked if it will be stored longer than...?
24 hours
How long can ready-to-eat TCS food be stored in a cooler?
7 day
What is the minimum internal cooking temp for seafood?
145*F or higher for 15 seconds
What is the 3rd step in cleaning and sanitizing a prep table?
rinsing
Which piece of jewelry is a food handler allowed to wear?
Plain-band ring
What should a manager of a quick service operation do if a food handler reports having a sore throat and a fever?
Restrict the food handler from working with food
How should the temp of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid and put the thermometer stem into the sour cream
Which is a chemical contaminant?
Tomato juice served in a pewter pitcher
How many people must have the same symptoms to be considered an outbreak?
At least 2
What is the temperature danger zone?
41-135
F (CFA is 40-140
F)
What does TCS stand for?
Temperature control for safety
To be excluded form work you must have...?
vomiting, diarrhea, jaundice
sore throat or fever gets you restricted from food
What 4 ways can something be thawed?
1. Cooler at 41* or lower
2. Under running water at 70* or lower
3. Microwaved-cooked after
4. As part of the cooking process
What needs to be at 165 for 15 secs?
poultry, stuffed meat, dishes including previously cooked
What needs to be at 155 for 15 secs?
meat, shell eggs (hot held), ground seafood
What needs to be at 145 for 15 secs?
seafood, game, shell eggs served immediately
What needs to be at 145 for 4 mins?
roasts
What needs to be at 135?
fruits and veggies
What does cleaning do?
It removes food and other types of soil from a surface
What does sanitizing do?
It reduces the number of pathogens on a clean surface to safe levels
Pathogens are likely to grow well in a meat stew that is...?
between 41
F and 135
F
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
Corrective action
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of...?
cross-contamination
When receiving a delivery of food for an operation, it is important to ...?
inspect all food immediately before storing it
For which condition should you reject a shipment of fresh chicken?
Flesh is sot and leaves an imprint when touched
Which item is stored correctly in the cooler?
Macaroni salad stored above raw salmon
If cleaned and sanitized, an empty food container can be reused for...?
food storage.
What is one way that food should NEVER be thawed?
at room temperature
Food must be cooled from 135*F to ___ within 2 hours.
70*F
What type of container should be used to transport TCS food from the place of preparation to the place of service?
Insulated
When transporting food off-site, how should information such as reheating instructions be communicated to off-site staff?
Labels on food
Hot TCS food being held for off-site service must be at what temperature?
135*F or above
Hot food can be held intentionally without temperature control for __ hours.
4
Raw shrimp and potato salad must be stored _____ when being transported for off-site service.
separately
Which action could contaminate food at a self-service area?
allowing customers to reuse plates
What is the definition of sanitizing?
reducing the pathogens on a surface to safe levels
The effectiveness of chemical sanitizers is NOT affected by
color
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
use a test kit to check the sanitizer's concentration when mixing it
The first step in cleaning and sanitizing items in a three-compartment sink is
rinsing, scraping, or soaking items
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every...?
4 hours
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
180*F
What is the only certain way to prevent backflow?
air gap
What is the second basic rule of an integrated pest management program?
deny pests food, water, and a nesting or hiding place
A food handler who has just bused tables must do what before handling food?
wash hands
As part of handwashing, food handlers must scrub their hands and arms for
10-15 secsonds
What is the intended use for a hand antiseptic?
reduce pathogens on skin
To work with food, a food handler with an infected hand wound must...
cover the wound with an impermeable cover and wear a single-use glove
A food handler who is forming hamburger patties should change gloves
when the gloves are dirty or torn
How should food handlers keep their fingernails?
short and unpolished
What action should a manager take when a food handler reports being diagnosed with a food-borne illness caused by Shigella spp.?
Excluded the food handler from the operation and contact the local regulatory authority
Which probe should be used to check the temperature of a pork roast?
Penetration
Peanuts and soy products are tow possible food items that can be dangerous for people with
food allergies
Wheezing and hives are symptoms of
food allergies
Why are preschool-age children at higher risk for getting a food-borne illness?
they have not yet built up their immune systems
What is the first step in developing a HACCP plan?
conduct a hazard analysis
Which organization makes recommendations for food safety regulation of the food-service industry?
Food and Drug Administration
Which agency enforces food safety in a food service operation?
state of local regulatory authority
When should staff members receive food safety training?
when hired, and the periodically after that
Which pathogen is commonly linked with salads containing TCS foods?
Shigella spp
Which is a biological contaminant?
norovirus in shellfish
What is a cross-connection?
link between sources of safe and dirty water
How high should floo-mounted equipment be from the floor?
At least 6 inches
How should flatware that has been cleaned and sanitized be stored?
with the handles facing up
The six conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
moisture
F.A.T. T.O.M. stands for...?
Food
Acidity
Temperature
Time
Oxygen
Moisture
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
cross-contamination
What is the main reason for food handlers to avoid scratching their scalps?
spreading pathogens to food
Hot TCS food being held for off-site service must be at what temperature?
135*F or above
What are the seven HACCP Principles?
1. Conduct a hazard analysis.
2. Determine critical control points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Identify corrective actions.
6. Verify that the system works.
7. Establish procedures for record keeping and do
What does HACCP stand for?
Hazard Analysis Critical Control Point