Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Purchasing food from unsafe sources.
Raw chicken breast are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
Poor cleaning and sanitizing
What are the most common symptoms of a food-borne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature
Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
Raw ground beef
What is the most important way to prevent a foodborne illness from viruses?
practice good personal hygiene..
A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hour after eating the raw oysters. what pathogen probably caused the illness?
A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
The cause is a Toxin (see page 2-27)
Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?
Hepatitis A, Norovirus, Salmonella Typhi, Shigella species (spp.), and enterohemorrhagic and shiga toxin-producing E. coli
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella species (spp.)
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
Store the sanitizer bottle away from the prep area.
What should food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils after use.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
Who to contact about suspicious activity
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
A food handler has been diagnosed with a illness from shigella species. What should the manager tell this food handler to do?
Stay home until a doctor approves a return to work.
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. what symptoms require this food handler to stay home from work?
Sore throat with fever.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor.
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?
It must be washed, rinsed, and sanitized.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple of the thermometer stem.
What device can be used to record time-temperature abuse during the delivery of food?
A thermometer used to measure the temperature of food must be accurate to what temperature?
plus or minus 2 degrees F or plus or minus 1 degrees C.
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local, state, and federal laws.
What is the best method of checking the temperature of a delivery of fresh fish?
Insert a thermometer probe into the thickest part of the fish.
Milk can be received at 45°F (7°C) under what condition?
It is cooled to 41 degrees F or lower in 4 hours.
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?
What is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it.
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food.
What should be done with an item that has been recalled?
Remove the item from inventory, and place it in a secure location.
Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of
what must be included on the lable of TCS food that was prepped in-house?
Date that the food should be thrown out.
How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
In front of the food with the later used-by dates
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.
What is the maximum water temperature allowed when thawing food under running water?
70 degrees F (21 C)
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
What is the minimum internal cooking temperature for stuffed pork chops?
165 degrees F (74 C) for 15 seconds.
What is the minimu internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
165 degrees F (74 C)...
What is the minimum internal cooking temperature for eggs that will be hot-held for service?
155 degrees F (68 C) for 15 seconds
What is the minimum internal cooking temperature for ground beef?
155 degrees F (68 C) for 15 seconds
Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
Which part of the plate should a food handler avoid touching when serving customers?
Top of the plate
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?
8 are needed, one for each
What item must customers take each time they return to a self-service area for more food?
a clean plate
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 without temperature control before the food must be sold, served, or thrown out?
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
Nuts in the shell
What is the maximum distance that sneeze guards can be located from the self service counter to protect food from contamination?
14 inches (35 cm)
The temperature of a roast is checked to see if it has met its critical limit of 145° F (63°C) for 4 minutes. This is an example of which HACCP principle?
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?
A deli serves cold sandwiches in a self-serve display. which step in the flow of food would be a critical control point?
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135° F (57°). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds withing 2 hours. which was the corrective action?
Reheating the soup
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food.
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
Variance from the regulatory authority
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches (10 centimeters)
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Signage posted at a handwashing station must include a reminder to staff to
Wash hands before returning to work.
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?
Created a cross-connection
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.
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?
The surface underneath the Dumpster should have been paved with concrete or asphalt.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Contact the local regulatory authority before use.
What is the best way to eliminate pests that have entered the operation?
Work with a licensed pest control operator aka P C O
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
every 4 hours
What must food handler do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit.
A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?
Failed to rinse the machine after wiping it down with detergent and water
What should be done when throwing away chemicals?
Follow label instructions and regulatory requirements.
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, was, rinse, sanitize, air-dry
The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and
Deny pest food, water, and a nesting or hiding place.
What should be done with food-contact surfaces after pesticides have been applied?
Washed, rinsed, and sanitized
If pesticides are stored in the operation, where should they be kept?
In a secure location, away from food and equipment
A backup of raw sewage and significant lack of refrigeration can result in...
closure of the operation by the regulatory authority.
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...
The manager's responsibility for staff food safety training is to...
make sure that staff have the knowledge and skills to keep food safe.
What is the first task in training a large group of servers to prevent contamination of food?