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Beef stew must be cooled from 135 F to 70 F within ___ hours and from 70 F to 41 F or lower in the next ___ hours.

2, 4

Which is NOT a safe method for thawing frozen food?

Thawing it at room temperature.

Stuffed pork chops must be cooked to a minimum internal temperature of

165 F (74 C) for for fifteen seconds

When reheating potentially hazardous good for hot holding, reheat the food to

165 F (74 C) for fifteen seconds within two hours

Meat, poultry, and fish cooked in a microwave must be heated to at least

165 F (74 C)

All of these practices can help prevent cross-contamination during food preparation except

preparing food in small batches

What is the proper way to cool a large stockpot of clam chowder?

Divide the clam chowder into smaller containers and place them in an ice-water bath

what is the minimum internal cooking temperature for eggs that will be hoy-held for later service?

155 F (68 C) for fifteen seconds

All of these practices can help prevent time and temperature abuse except

Thawing steaks in a microwave and promptly refrigerating them for later use

Generally, establishments that use a private water source, such as a well, must have it tested at least

once a year

A food handler who has been diagnosed with shigellosis should be

told to stay home

employees must be excluded from the establishment if they have been diagnosed with a foodborne illness resulting from which pathogen

Shigella spp

What is the minimum internal cooking temperature for ground beef?

155 F ( 68 C)

What is the danger when thawing food at room temperature?

Time-temperature abuse

what is the minimum internal cooking temperature for eggs,poultry and seafood cooked in microwave?

165 F (74 C)

when serving. it is important to avoid touching the_____of a plate

top

Serving utensils should be used to serve max of _________ food items at a time?

1

At what minimum internal temp should hot TCS food be held?

135 F

At what max internal temp should cold TCS food be held?

41 F

When returning to self-service lines for more food, customers should not_____ their dirty plates?

refill

Where allowed, hot TCS food can be held without temperature control for a maximum of ____ hours before being sold,served, or discarded.

4

Wrapping preset silverware can help it from becoming

contaminated

Re-serving food safely

*menu items returned by one costumer cannot be re-served to another costumer
*Never re-serve plate garnishes, such as fruit or pickles
*Never reserve uncovered condiments
*Do not reserve uneaten bread or rolls

Self-serving areas- rules for food bars

*maintain proper food temperature
*keep raw meat, seafood, and poultry separate from ready to eat food
*protect food on display with sneeze guards or food shields
*identify all food items
*do not let costumers refill soiled plates or used soiled utensils at the food bar
*ice used to keep food or beverages cold should never be used as an ingredient.

Safety procedures for delivery

*use insulated food containers capable of maintaing food at 135 F or higher or 41 F or lower
*clean the inside of delivery vehicles regularly
*Practice a good personal hygiene when distributing food
*check internal food temperatures regularly
*label food with use by and time and reheating and service instructions for employees at off site locations
*consider providing food safety guidelines for costumers.

When power or running water is not available, caterers may have to change their food-handling procedures

*use insulated containers to hold TCS food
*Serve cold food in containers on ice or in chilled, gel filled containers
*store raw and ready to eat products separately
*if leftovers are given to costumers, provide instructions on how they should be handled
*place garbage disposal containers away from food preparation and serving areas.

Why are preschool-age children at a higher risk for foodborne illnesses?

They have not built up strong immune systems.

Which is a TCS food?

Sprouts (1-6)

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.

What is an important measure for preventing foodborne illness?

Controlling time and temperature

Raw chicken breast are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

Time-temperature abuse

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 guest called a restaurant 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?

Norovirus.

Parasites are commonly linked with what type of food?

Seafood

A guest 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 FAT TOM condition will a foodservice operation be most able to control?

Time.

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.

Eggs and peanuts are dangerous for people with which condition?

food allergies

Wheezing and shortness of breath are symptoms of what?

allergic reaction

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

After which activity must food handlers wash their hands?

Clearing tables

What should food handlers do after prepping food and before using the restroom?

Take off their aprons

Which piece of jewelry can be worn on a food handler's hand or arm?

Plain band ring

When should hand antiseptics be used?

After washing hands

When should food handlers who wear gloves wash their hands?

Before putting on the gloves

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.

When is it acceptable to eat in an operation?

When sitting in a break area.

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 probe should be used to check the temperature of a large stockpot of chili?

Immersion probe.

At what temperatures do most foodborne pathogens grow most quickly?

Between 70 and 125 degrees F.

Which type of thermometer can read temperature without touching the item's surface?

Infrared

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.

What is the correct temperature for receiving cold TCS food?

41 degrees F (5 C) or lower.

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?

Time-temperature abuse.

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it.

Live shellfish must be received with what documentation?

Shell-stock identification tag.

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.

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?

7 days

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

How far above the floor should food be stored?

At least 6 inches (15 cm)

What is the problem with storing raw ground beef above prepped salads?

Cross-contamination

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)

What must food handlers do to food immediately after thawing it in the microwave oven?

Cook it.

What can occur if prep tables are not cleaned and sanitized between uses?

Cross-contamination

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

Time-temperature abuse

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?

Time-temperature abuse

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?

Rare hamburger

A food handler can cool a stockpot of clam chowder by placing it into a

Sink of ice.

What temperature must TCS food be reheated to if it will be hot-held?

165°F (74°C) for 15 seconds

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

At what maximum internal temperature should cold TCS food be held?

41°F (5°C)

What item must customers take each time they return to a self-service area for more food?

a clean plate

At what minimum temperature should hot TCS food be held?

135°F (57°C)

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?

Monitoring

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

A deli serves cold sandwiches in a self-serve display. which step in the flow of food would be a critical control point?

Storage

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?

Verification

What is the first step in developing a HACCP plan?

Conduct a hazard analysis.

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

What organization creates national standards for foodservice equipment?

NSF

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?

Water pressure

Signage posted at a handwashing station must include a reminder to staff to

Wash hands before returning to work.

What is the only completely reliable method for preventing backflow?

Air gap

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

Which area of the operation is usually required to be the brightest?

Preparation

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?

Maximum registering

What is sanitizing?

Reducing pathogens to safe levels

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

Who should apply pesticides?

a Pest control operator

In what type of places are cockroaches typically found?

Warm, moist, and dark places

What smell may be a sign that cockroaches are present?

Strong, oily

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?

Inspector's Identification

Which agency enforces food safety in a restaurant?

State or local regulatory authority

Who is responsible for keeping food safe in an operation?

Manager / operator

When should staff receive food safety training?

When hired, and then periodically after that

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...

preventing cross-contamination

The manager's responsibility for staff food safety training is to...

make sure that staff have the knowledge and skills to keep food safe.

All new staff should receive training on

general food safety

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many nours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

Four Hours

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

A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to?

165 F (74 C)

Foodborne Illness

disease carried or transmitted to people by food

Foodborne illness outbreak

an incident in which two or more people get the same illness after eating the same food

contamination

the presence of harmful substances in food

3 catagories of contaminants

biological, chemical, physical

5 ways food becomes unsafe

purchased from unsafe sources, failing to cook correctly, holding at incorrect temps, using contaminated equip, practicing poor personal hygiene

Time-Temp abuse

stays too long at temps that are good for pathogen growth

cross-contamination

occurs when pathogens are transferred from one surface or food to another

poor personal hygiene

Failure to wash hands, cough or sneeze on food, come to work while sick.

poor cleaning and sanitizing

o Equipment and utensils are not washed, rinsed, and sanitized between uses
o Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized
o Wiping cloths are not stored in a sanitizer solution between uses
o Sanitizer solution was not prepared correctly

TCS foods

foods that need time & temp. control for safety

See More

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