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Diagnostic Test Review
Terms in this set (80)
The purpose of a food safety management system is to -
prevent foodborne illness by controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called-
Active managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
One way for managers to show that they know how to keep food safe is to-
Become certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Throw away the food
An imminent heath hazard, such as a water supply interruption, requires immediate correction or-
Closure of the operation
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it.
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know-
Who is in the facility
Where should food handlers wash their hands?
Designated sink for hand washing.
What must food handlers do after touching their body or clothing?
Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
After which activity must food handlers wash their hands?
What is the main reason for food handlers to avoid scratching their scalps?
Spreading pathogens to the food.
When may food handlers wear plain-band rings?
At any time
What should a food handler do when working with an infected cut on the finger?
Cover the wound with an impermeable bandage or finger cot and glove
What is the only jewelry that may be worn on the hands or arms while handling food?
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
At least 2
When should a food handler with a sore throat and fever be excluded from the operation?
Customers served are primarily a high-risk population
What is a basic characteristic of a virus?
Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Wash hands and change them
Where should personal items, like a coat, be stored in the operation?
In a designated area, away from food
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of the container and put the thermometer stem into the sour cream.
Ice crystals on a frozen food item indicate
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws.
Which item should be rejected?
Bags of organic cookies in torn packaging
Supplies should be stored away from the walls and at least ___________ off the floor.
6 inches (15cm)
Soup on a buffet should be labeled with the
name of the food
How should chemicals be stored?
Away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on site and held for longer than 24 hours?
Date mark it
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Label the item to prevent it from accidentally being placed back in inventory.
A food item that is received with an expired use-by date should be
Cold food can be held intentionally without temperature control for _____ hours as long as it does not exceed 70 degrees F.
When delivering food for off-site service, raw poultry must be stored
Separately from ready-to-eat food
What is the minimum internal cooking temperature fo seafood?
145 degrees F or higher for 15 seconds
food must be cooled from 135 to ____ within 2 hours
Hot TCS food being hot-held for service must be at what temperature?
135F or above
Which method is a safe way to thaw food?
As a part of the cooking process
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
125F to 70F
What food item does the FDA advise against feeding on a children's menu?
A food handler with a sore throat and fever should be excluded from working in a day-care center, because the children-
Are a high risk population
Which is a chemical contaminant?
Tomato juice served in a pewter pitcher
Which is a biological contaminant?
Norovirus in shellfish
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen and
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
Which is an example of physical contamination?
Bones in fish
Which symptom could mean a customer is having an allergic reaction to food?
To prevent food allergens from being transferred o food,
Clean and sanitize utensils before preparing an allergen special order
Which is a Big Eight food allergen?
What is the minimum temperature that must be maintained when holding hot soup for service?
Cold food being held without temperature control for up to 6 hours cannot exceed which temperature while it is being served?
A food handler has been holding chicken salad for sandwiches in a cold well for 7 hours. When she checks the temperature of the chicken salad, it is 54F. What must the food handler do?
Discard the chicken salad
A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
Which food item may be held with bare hands?
Chopped carrots for stew
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.
When must a consumer advisory be provided for menu items containing TCS food?
When the item is raw or uncooked
Which feature is most important for a chemical storage area?
What is the correct way to store mops in between uses?
Hanging on a hook
A buster poured some cleaner from its original container into a small working container. What else does the buster need to do?
Label the working container with its contents
Which does not require sanitizing?
Which surfaces must be cleaned and sanitized?
The first step in cleaning and sanitizing items in a three-compartment sink is
Rinsing, scraping, and soaking items
After scraping and washing, what is the third step in cleaning and sanatizing the prep table?
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
A food-contact surface must be cleaned and sanitized
Before working with a different type of food
Where should garbage cans be cleaned?
Away from food and utensils
When the kitchen garbage can was full, an employee placed the full garbage bag on the prep table and ties it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
The bag was placed on a prep table
Grease and condensation buildup on surfaces can be avoided with correct
To prevent backflow, a sink must be equipped with a(n)
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
What information should a master cleaning schedule contain?
What should be cleaned, when, by whom, and how
A hand washing station should have hot and cold water, soap, a way to dry hands, and a
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
The water provided to a handwashing sink must be
Portable water only
Which individual should apply pesticides in a food service operation?
A pest control operator
A food handler who is receiving a food delivery observes signs of pest in the food. What should be done?
The shipment should be refused and prevented from entering the operation
How high must legs be on table-mounted equipment?
At least 2 inches
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