Advertisement Upgrade to remove ads

their immune systems have weakened with age

Why are elderly people at a higher risk for foodborne illnesses?

chemical

the three categories of food safety hazards are biological, physical and?

2 or more

for a foodborne illness to be considered an

between 41 and 135 degrees

Foodborne pathogens grow well at temperatures...

moisture

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and

Staphylococcus aureus

Which pathogen is primarily found in the hair, nose, and throat of humans?

Shiga toxin-producing E. coli

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

cooking food to the right temperature

What practice can reduce Salmonella spp. in poultry to safe levels?

Staphylococcus aureus

Covering wounds can help prevent the spread of which pathogen?

Hepatitis A

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

wash their hands

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...?

Amnesic shellfish poisoning

A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this?

purchased from an approved, reputable supplier

Foodservice operations should not use mushrooms unless then have been..?

food allergies

Eggs and peanuts are dangerous for people with which condition?

toxic-metal poisoning

Cooking tomato sauce in a copper pot can cause which illness?

separate from

To prevent chemical contamination, chemicals should be stored________ food and utensils?

food allergies

Itching and tightening of the throat are symptoms of what?

clean and sanitize utensils before use

To prevent food allergens from being transferred to food...?

human elements, building interior, building exterior

What three points should a food defense program focus on to prevent possible threats to food?

wash their hands

What must foodhandlers do after touching their hair, face or body?

take off their apron

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

after washing hands

When should hand antiseptics be used?

before putting on the gloves

When should foodhandlers who wear gloves wash their hands?

the foodhandler must be told to not come in to work

When a foodhandler has been diagnosed with shigellosis, what steps must be taken?

Salmonella Typhi

Foodhandlers cannot work in their operation if they have an illness caused by which pathogen?

sore throat and fever

Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?

prepping food

Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while..?

cover the wound with a bandage and a glove or finger cot

What should foodhandlers do if they cut their fingers while preparing food?

washed, rinsed, and sanitize

A foodhandler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?

surface temperature of a grill

Infrared thermometers should be used to measure the...?

between 70 and 125 degrees

At what temperatures do foodborne pathogens grow most quickly?

Immersion probe

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

it has been inspected and complies with local, state, and federal laws

What is the most important factor in choosing an approved food supplier?

41 degrees

What is the maximum acceptable receiving temperature for fresh beef?

45 degrees

What is the warmest acceptable receiving temperature for eggs?

open the carton and insert a thermometer stem into the food

How should cartons of cloeslaw be checked for correct receiving temperature?

lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

on the bottom shelf

Where should raw poultry be placed in a cooler?

sell-by or discard date

When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?

50 to 70 degrees

At what temperature should dry-storage rooms be kept?

7 days

A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?

cook it

What must you do to keep food safe after thawing it in a microwave?

165 degrees

what is the minimum internal cooking temp for stuffed pork chops?

165 for 15 sec within 2 hours

What are the time and temp requirements for reheating TCS food for hot holding?

165 degrees

What is the minimum internal cooking temp for eggs, meat, poultry, and seafood cooked in a microwave?

155 degrees

What is the minimum internal cooking temp for eggs that will be hot-held for later service?

put the stock pot in ice water

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

time-temperature abuse

What is the danger when thawing food at room temp?

155 degrees

What is the minimum internal cooking temp for ground beef?

top

When serving, it is important to avoid touching the _____ of a plate?

1

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

41 degrees

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

refill

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

135 degrees

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

purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using contaminated equipment

The CDC has determined 5 common risk factors for foodborne illness what are they?

conduct a hazard analysis

What is the first step in developing a HACCP plan?

procedures and practices

A food safety management system is a group of ___________ preventing foodborne illness?

to identify and control possible hazards

What is the purpose of a food safety management system?

HACCP plan

An operation that wants to smoke food as a method of preservation must have a(n)?

monitor the policies and procedures

What is the third step in active managerial control?

serving raw oysters from a display tank

Which is an example of when a HACCP plan is required?

once a year

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

air gap

What is the only completely reliable method for preventing backflow?

4 inches

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?

at least 100 degrees

How hot should the hot water at a handwashing station get?

NSF

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?

water temp, conveyor speed, and water pressure

What information should be posted on or near a dishwasher?

shields on heat lamps

To keep food from being contaminated by lighting use..?

kept covered with tight-fitting lids

Outdoor garbage containers should be?

link between sources of safe and dirty water

What is a cross-connection?

flows opposite its normal direction because of water pressure

Backflow is when water...?

reducing pathogens to safe levels

What is sanitizing?

every 4 hours

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

check with the local regulatory authority

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

follow label instructions and any regulatory requirements that apply

What should be done when throwing away chemicals?

kept so employees can access them

Material safety data sheets (MSDS) should be..?

wash, rinse, sanitize, air-dry

What is the correct way to clean and sanitize a prep table?

pest control operator

Who should apply pesticides?

warm, moist, and dark

Cockroaches typically are found in places that are?

strong, oily

What kind of odor is a sign that roaches might be present?

1. deny pests access to the operation, 2. deny pests food, water, and a nesting or hiding place, 3. work with a licensed PCO to eliminate pests that do enter

Three basic rules of an integrated pest management program are..?

washed, rinsed, and sanitized

After pesticides have been applied, food-contact surfaces should be..?

in a secure location, away from food

If pesticides are stored in the operation, where should they be kept?

closure of the operation by the regulatory authority

A backup of raw sewage and significant lack of refrigeration can result in..?

inspector's ID

A person shows up at a restaurant claiming to be a health inspector, what should the manager ask for?

state and local regulatory authority

Which agency enforces food safety in a restaurant?

when an employee is hired, and then periodically after that

When should staff receive food safety training?

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

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

safe chemical handling

All new staff should receive training on..?

guided discussion

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Please allow access to your computer’s microphone to use Voice Recording.

Having trouble? Click here for help.

We can’t access your microphone!

Click the icon above to update your browser permissions above and try again

Example:

Reload the page to try again!

Reload

Press Cmd-0 to reset your zoom

Press Ctrl-0 to reset your zoom

It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.

Please upgrade Flash or install Chrome
to use Voice Recording.

For more help, see our troubleshooting page.

Your microphone is muted

For help fixing this issue, see this FAQ.

Star this term

You can study starred terms together

NEW! Voice Recording

Create Set