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180

in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #)

Jaundice

a foodhandler must be excluded from the operation for which symptom?

41 to 135

what is the temperature range for the danger zone?(_ to _, just put the #s)

spore

what is form some bacteria take to keep from dying when they do not have enough food?

state

most regulations for foodservice operations are at what level?

41 or lower

at what internal temperature should raw meat, poultry, and seafood be stored?

insulated

what type of container should be used to transport TCS food from the place of preparation to the place of service?

practice the skill

to learn a new skill, learners must be given the opportunity to__.

close the affected area and clean it

a backup of raw sewage has occured in the kitchen. what should happen next?

minimum internal cooking temperature of food

when using a bottom to top shelving order, what determines the best placement of food in a cooler?

cross-connection

a hose connected to a running faucet that is left submerged in a bucket is an example of a

sliced cantaloupe

an example of TCS food is

wheezing

a customer having an allergic reaction may show which symptom?

pasteurized

raw or undercooked dishes made for high-risk populations must use eggs that have been__.

color

the effectiveness of chemical sanitizers is NOT affected by its

state or local regulatory authority

which agency enforces food safety in a foodservice operation?

time-temperature abuse

what can cause histamine to form in tuna?

deny pests food, water, and a nesting or hiding place

what is the second basic rule of an integrated pest management(IPM) program?

deny pests access to the operation

what is the first basic rule of an integrated pest management program?

work with a licensed PCO to eliminate pests that do enter the operation

what is the third basic rule of an integrated pest management(IPM) program?

16 mesh per square inch screening

screen all windows and vents with at least

touching the walls

food stored in a dry-storage area should NOT be

90 days after the container has been emptied or the last shellfish was served from the container

how lons must shellstock tags be kept on file?

24 hours

you should label all ready to eat TCS food that is prepped in house and held longer than

become ill themselves

people who are carriers are able to carry pathogens in their systems and infect others, yet they never

vacuum-breaker

what is the only certain way to prevent backflow?

when hired, and then periodically after that

when should employees receive food safety training?

individuals and small groups

on-the-job training works best for

165

TCS food must be reheated to what temperature for 15 seconds within 2 hours

show if food has been time-termpature abused during shipment

what do time-temperature indicators do?

at room temperature

what is one way that food should NEVER be thawed?

165

what is the minimum internal cooking temperature for poultry?

conduct a hazard analysis

what is the first step in developing a HACCP plan?

determine critical control points(CCPs)

what is the second step in developing a HACCP plan?

establish critical limits

what is the third step in developing a HACCP plan?

establish monitoring procedures

what is the fourth step in developing a HACCP plan?

identify corrective actions

what is the fifth step in developing a HACCP plan?

verify that the system works

what is the sixth step in developing a HACCP plan?

establish procedures for record keeping and documentation

what is the seventh step in developing a HACCP plan?

the HACCP system

is used to control risks and hazards throughout the flow of food

cool food from 135 to 70 within 2 hours

the first step in cooling TCS food

cool it from 70 to 41 in the next four hours

the second step in cooling TCS food

bimetallic stemmed thermometer

useful for checking large or thick food

thermocouples and thermistors

good for checking the temperature of thick and thin food

immersion probes

use these to check the temperature of liquids, like soups, sauces, and frying oil

165 for 15 seconds

minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients

155 for 15 seconds

minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service

145 for 15 seconds

seafood, steaks, pork chop, and eggs that will be served immediately

145 for 4 minutes

roasts of pork, beef

135

commercially processed food that will be hot held

135

fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service

IPM program

the best way to deal with pets is to have an

abrasive cleaner

removes bits of baked cheese from a pot

degreaser

clean a grill backsplash

delimer

remove mineral deposits from a steam table

detergent

wash a kitchen wall

clean, rinse, and sanitize

what are the the steps in a three compartment sink

6 inches

store tableware and utensils at least___off the floor.

chemicals

occupational safety and health administration(OSHA) has requirements for using__

Material Safety Data sheet

OSHA requires chemical manufacturers and suppliers to provide a____ for each hazardous chemical they sell

inform employees of safe use and hazards associated with chemicals used in the operation

what is the purpose of Material Safety Data Sheets

Creating a master cleaning schedule, training your employees to follow it, and monitoring the program to make sure it works

three things to focus on when developing a cleaning program

Virus

what type of pathogen is hepatitis A?

person's intestines

where is the only place a foodborne virus can reproduce?

surface temperature

what is an infrared thermometer used to measure?

gap between what an employee knows and what an employe needs to know

a training need is a

pile of soft materials in a corner

__is a sign of a possible rodent infestation

thrown out immediately

hot TCS food that has been held below 135 for over 4 hours should be

the federal goverment's recommendations for foodservice sanitation regulations

what is the FDA food code?

keep the foodhandler away from duties that involve food

what should a manager do when a foodhandler reports being diagnosed with shigellosis?

the water vaporizes before items can be sanitized

what happends when the water temperature in a high temperature dishwashing machine is too high?

use a test kit to check the sanitizer's concentration when mixing it

to make sure that the chemical sanitizer is at the correct strength,__

41 or lower

cold TCS food must be received at what inernal temperature

155

what is the minimum internal cooking temperature for TCS food cooked in a microwave?

keep it accurate

what is the calibration nut on a bimetallic stemmed thermometer used for?

the date the food should be sold

lables on containers of ready to eat TCS food that was prepped on site must include

cleaned, rinsed, and sanitized

if a food contact surface has been soiled, what three actions must be performed before it can be used again?

every 4 hours

if a food contact surface is in constant use, how often must it be cleaned and sanitized

insert the thermometer of the stem into the thickest part of the product

what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is deliverd

100

what temperature does the water have to be for washing hands

1 hour

a foodhandler who spends an entire shift deboning chicken should change gloves after

fully describe each menu item to customers who ask, including any secret ingredients

when taking the orders of customers with food allergies, a server should

acids in the food can leach zinc into the food

why should food NOT be stored in a galvanized container

botulism

food commonly linked with the bacteria are dented cans, baked potatoes

sous-vide

cooking food in an airtight bag in hot water at 140 degrees for a long period of time

shiga toxin producing e coli

linked with contaminated ground beef and produce

cooking food in the right temperature

can reduce salmonella spp. in poultry to safe levels

wash their hands

viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to

toxic metal poisoning

cooking tomato sauce in a copper pot can cause which food borne illness

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