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 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? |