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ServSafe

STUDY
PLAY
A Beverages
Which food item has been associated with Salmonella Typhi?
A Beverages
B Produce
C Shellfish from contaminated water
D Undercooked ground beef
B Jaundice
What symptom requires a food handler to be excluded from the operation?
A Sore throat
B Jaundice
C Coughing
D Stomach cramps
C Bones in fish
Which is an example of physical contamination?
A Sneezing on food
B Touching dirty food-contact surfaces
C Bones in fish
D Cooking tomato sauce in a copper pan
B excluding staff with vomiting from the operation
What practice is useful for preventing Norovirus from causing foodborne illness?
A Cooking food to minimum internal temperature
B excluding staff with vomiting from the operation
C Cooling food rapidly
D Encouraging staff to get flu shots
C Food held between 70°F and 125°F (21°C and 52°C)
What condition promotes the growth of bacteria?
A High acidity
B Low levels of moisture
C Food held between 70°F and 125°F (21°C and 52°C)
D Food with a pH that is highly alkaline
B Wild game
Parasites are commonly associated with what food?
A Mushrooms
B Wild game
C Whole wheat
D Dairy products
C Purchasing food from approved, reputable suppliers
What practice should be used to prevent seafood toxins from causing a foodborne illness?
A Cooking food to correct internal temperatures
B Hand washing throughout the day
C Purchasing food from approved, reputable suppliers
D Microwaving fish to be served raw for 15 seconds
B Away from prep areas
How should chemicals be stored?
A Above food
B Away from prep areas
C In food storage areas
D With kitchenware
D Look
What does the L stand for in the FDA's ALERT tool?
A Listen
B Leave
c Limit
D Look
B Telling customers how an item is prepared
What practice can help prevent allergic reactions?
A Cooking different food types in the same oil
B Telling customers how an item is prepared
C Using parchment paper when baking cookies
D Providing home delivery service
A Wheezing or shortness of breath
What symptom can indicate a customer is having an allergic reaction?
A Wheezing or shortness of breath
B Left arm pain
C Appetite loss
D Coughing blood
C Designated sink for hand washing
Where should a food handler wash his or her hands after prepping food?
A Three-compartment sink
B Utility sink
C Designated sink for hand washing
D Food prep sink
A When the customers served are primarily a high-risk population
When should a food handler with a sore throat and fever be excluded from the operation?
A When the customers served are primarily a high-risk population B When the food handler's fever is over 100°F (38°C)
C After the food handler has a sore throat that has lasted for more than 5 days
D Before the regulatory authority is notified
B Go home
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
A Do not work with food
B Go home
C Clean the restroom after each use
D Only bus tables
C Select the correct size gloves
What should a food handler do to make gloves easier to put on?
A Sprinkle flour in the gloves
B Blow into gloves
C Select the correct size gloves
D Roll the gloves up
D When approved by the regulatory authority
When can a food handler diagnosed with jaundice return to work?
A After 1 week
B When his or her skin returns to a natural color
C Seven days after the last symptom is observed
D When approved by the regulatory authority
B Jewelry
Which item is a potential physical contaminant?
A Sanitizer
B Jewelry
C Sweat
D Hand sanitizer
C Lower the number of pathogens on the skin
What is the purpose of handantiseptic?
A Eliminate the need for hand washing
B Increase the use of sanitizing solutions
C Lower the number of pathogens on the skin
D Eliminate the need for use of gloves
C washing produce.
Single-use gloves are not required when
A the food handler has a latex sensitivity.
B prepping ready-to-eat food.
C washing produce.
D handling cooked food.
C Wash hands
What should food handlers do after leaving and returning to the prep area?
A Put on gloves
B Remove their apron
C Wash hands
D Apply hand antiseptic
A Pasteurized
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
A Pasteurized
B Pooled
C Hard-boiled
D Shelled
A Their immune systems are not strong.
What causes preschool-age children to be at risk for foodborne illness?
A Their immune systems are not strong.
B They have not received all of their immunizations.
C They only eat ready-to-eat food.
D They have hidden allergies.
C U.S. Department of Agriculture
Which organization includes inspecting food as one of its primary responsibilities?
A U.S. Public Health Service
B Centers for Disease Control
C U.S. Department of Agriculture
D Occupational Safety and Health Administration
B Wash hands
What should a server do after clearing a table?
A Apply hand antiseptic
B Wash hands
C Put disposable gloves back on
D Rinse hands in warm water
A Buy food that does not require prepping
What strategy can prevent cross-contamination?
A Buy food that does not require prepping
B Prep food on both sides of a cutting board
C Prep raw food and ready-to-eat food at the same time
D Avoid time-temperature abuse
C Surface
What temperatures do infrared thermometers measure?
A Internal food
B Air
C Surface
D Oven
C When enclosed in a shatterproof casing
When can glass thermometers be used?
A When candy is being made
B When checking liquids
C When enclosed in a shatterproof casing
D When hanging in a cooler
D Temperature may vary in the food
Why should food temperatures be taken in two different locations?
A To ensure the thermometer is calibrated correctly
B It is required by the manufacturer
C To ensure the thermometer is accurate to +/-2°F or +/-1'C
D Temperature may vary in the food
B April 8
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
A April 4
B April 8
C April 10
D April 12
B List of ingredients
What information must be included on the label of food packaged on-site for retail sale?
A Pack date
B List of ingredients
C Storage guidelines
D Serving size
B Separately from food that will be served
How should an item that has been recalled by its manufacturer be stored in an operation?
A Together with food that will be served
B Separately from food that will be served
C In vacuum-packed bags
D In self-draining containers
A Stored food away from the wall
A food handler has just finished storing a dry food delivery. Which step was done correctly?
A Stored food away from the wall
B Stored food 4 inches off the floor
C Stored food underneath a stairwell
D Stored food in an empty chemical container
A Bags of organic cookies in torn packaging
Which item should be rejected?
A Bags of organic cookies in torn packaging
B Bottled milk at 41'F (S'C)
C Shell eggs at an air temperature of 45'F (7'C)
D Live oysters at SO'F (10°C)
B 24 hours
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
A 12 hours
B 24 hours
C 48 hours
D 72 hours
D Rare hamburgers
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
A Deviled eggs
B Potato salad
C Raw carrots
D Rare hamburgers
C Labels on food
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
A Telephone
B Text or email message
C Labels on food
D Verbal instructions
B 145°F (63°C)
What is the minimum internal cooking temperature for a veal chop?
A 135°F (57°C)
B 145°F (63°C)
C 155°F (68°C)
D 165°F (74°C)
C 6 hours
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
A 2 hours
B 4 hours
C 6 hours
D 8 hours
C 3:00 p.m.
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
A 12:00 p.m.
B 2:00 p.m.
C 3:00 p.m.
D 4:00 p.m.
C Clean and sanitize the utensils
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
A Wrap the utensils with a clean napkin
B Leave the utensils for the next guest
C Clean and sanitize the utensils
D Wipe off the utensils and reuse
A Do not re-serve uneaten bread
What rule for serving bread should food handlers practice?
A Do not re-serve uneaten bread
B Reheat uneaten bread before serving to other customers
C Recycle unused, uncovered butter for use in other food items
D Clean and sanitize bread baskets between each customer
B does not make a claim about health or nutrient content.
In a self-service area, bulk unpackaged food does not need a label if the product
A makes a claim about health or nutrient content.
B does not make a claim about health or nutrient content.
C has been prepared at an unregulated processing plant.
D has been prepared at a vendor's processing plant.
D Critical limit
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C).What HACCP principle is addressed by cooking the duck breast to 165°F (74"C)?
A Hazard Analysis
B Verification
C Monitoring
D Critical limit
A Cover the wound with an impermeable cover and wear a single-use glove
What must a food handler with an infected hand wound do to work safely with food?
A Cover the wound with an impermeable cover and wear a single-use glove
B Avoid working with raw food until the wound is completely dry
C Place a bandage on the wound
D Apply hand sanitizer to the wound
B Buying bean sprouts from a reputable supplier
Which of these food processes does not require a variance from a regulatory authority?
A Smoking food as a method to preserve it
B Buying bean sprouts from a reputable supplier
C Curing food
D Pasteurizing juice on-site
B Physical link between safe water and dirty water
What is a cross-connection?
A Backflow of clean water into dirty water
B Physical link between safe water and dirty water
C Water transport vehicle
D Approved public water main
B Correct settings
What information must be posted on a dishwasher?
A Manufacturer phone number
B Correct settings
C Recommended sanitizing amounts
D Schedule for cleaning
A Storing recyclables in paper bags
What scenario can lead to pest infestation?
A Storing recyclables in paper bags
B Cleaning up spills around garbage containers
C Rotating products using the FlFO method
D Installing air curtains above doors
B Conduct a hazard analysis
What is the first step in developing a HACCP plan?
A Identify corrective actions
B Conduct a hazard analysis
C Establish monitoring procedures
D Determine critical control points
A Concentration, temperature, contact time, pH, and water hardness
What factors influence the effectiveness of a chemical sanitizer?
A Concentration, temperature, contact time, pH, and water hardness
B Concentration, absorbency, moisture, alkalinity, salinity
C Concentration, protein, acidity, air temperature, strength
D Concentration, water activity, reactivity, pressure, density
B Unplug the unit
What is the first step of cleaning and sanitizing stationary equipment?
A Take off removable parts
B Unplug the unit
C Spray the surface with cleanser
D Wash the equipment surface using hot water
D Must be at least 110°F (43°C)
What temperature should the water be for manual dishwashing?
A Must be at least 70°F (21°C)
B Must be at least 90°F (32°)
C Must be at least 100°F (37°C)
D Must be at least 110°F (43°C)
B Occupational Safety and Health Administration
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
A Environmental Protection Agency
B Occupational Safety and Health Administration
C People for the Ethical Treatment of Animals
D National Restaurant Association
A Label the container
What must staff members do when transferringchemicals to a new container?
A Label the container
B Complete an MSDS request
C Log the transfer in the MSDS
D Store the chemical in a locked cabinet
D At least 180°F (82°C)
What temperature must a high-temperature dishwasher's final sanitizing rinse be?
A At least 150°F (6S°C)
B At least 160°F (71°C)
C At least 170°F (76°C) .
D At least 180°F (82°C)
A Wear single-use gloves
What must food handlers do when handling ready-to-eat food?
A Wear single-use gloves
B Sanitize their hands
C Wear an apron
D Use bare hands
A Their immune systems are compromised
Why are people who take certain medications at risk for foodborne illness?
A Their immune systems are compromised
B They have not built up strong immune systems
C They only eat TCS food
D They have hidden allergies
A Reject the flour and return it to the supplier
What should be done with a package of flour that is received with signs of dampness on the bag?
A Reject the flour and return it to the supplier
B Accept the flour and place in dry storage
C Dry the bag thoroughly before use
D Store the bag in a cooler at 41°F (S°C) or lower
C Regulating food transported across state lines
Which responsibility is included In the Food and Drug Ad ministration's role?
A Inspecting meat, poultry, and eggs
B Issuing licenses and permits
C Regulating food transported across state lines
D Approving HACCP plans
C 135°F (57°C)
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
A 115'F (46°C)
B 125'F (51°C)
C 135°F (57°C)
D 145°F (62°C)
C Visually inspect all food items
What should staff do when receiving a delivery of food and supplies?
A Inspect non-food items first
B Store it immediately and inspect it later
C Visually inspect all food items
D Stack the delivery neatly and inspect it within 12 hours
C Use a test kit to check the sanitizer's concentration when mixing it
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
A Rinse it from the surface and then apply it a second time
B Test the surface first to confirm that there are no pathogens
C Use a test kit to check the sanitizer's concentration when mixing it
D Heat it to the temperature recommended by the manufacturer
C 3:00 p.m.
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
A 12:00 p.m.
B 2:00 p.m.
C 3:00 p.m.
D 4:00 p.m.
B At Mongolian barbeques
When can raw, unpackaged meat be offered for self-service?
A At organic food stands
B At Mongolian barbeques
C When the meat is high quality
D When the meat is frozen
A Serve condiments in original containers
What rule for serving condiments should be practiced?
A Serve condiments in original containers
B Serve condiments in antimicrobial containers
C Combine bowls of leftover condiments with fresh ones
D Serve bottle condiments that remain open between uses
B the manufacturer claims the food is healthy.
Bulk un-packaged food in self-service areas must be labeled when
A the food is prepared on the premises.
B the manufacturer claims the food is healthy.
C the food is prepared by another manufacturer.
D the food supports pathogen growth.
D Corrective action
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
A Hazard analysis
B Verification
C Monitoring
D Corrective action
D Sprouting seeds or beans
Which process requires a variance from the regulatory authority?
A Smoking food to enhance flavor
B Serving wild game
C Serving imported cheese
D Sprouting seeds or beans
B Potential allergens
What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
A Quality of the food
B Potential allergens
C Reheating instructions
D Storage requirements
B Throw it out
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
A Heat the food to destroy pathogens
B Throw it out
C Recondition the food
D Make sure food has not been time-temperature abused
A. Cook it using conventional cooking equipment
What should a food handler do with food after it is thawed in the microwave?
A Cook it using conventional cooking equipment
B Cover the food to prevent it from drying out
C Check the temperature in at least 2 places
D Let the food stand for 2 minutes before cooking
A Obtain a variance
What must an operation do before packaging fresh juice on-site for later sale?
A Obtain a variance
B Freeze the juice
C Hold produce at 41"F (5"C) or lower
D Contact OSHA
D 165"F (74"C) for 15 seconds
What temperature must stuffed lobster be cooked to?
A 135"F (57"C) for 4 minutes
B 145"F (63"C) for 4 minutes
C 155"F (68"C) for 15 seconds
D 165"F (74"C) for 15 seconds
A 135"F (57"C)
What temperature must cooked vegetables reach to be safely hot-held for service?
A 135"F (57"C)
B 145"F (63"C)
C 155"F (68"C)
D 165"F (74"C)
B Soft boiled eggs
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members.
What item is not safe to serve?
A Pancakes
B Soft boiled eggs
C Corned beef hash
D Mayonnaise
B As soon as they become dirty or torn
When must a food handler change gloves?
A After 1 hour of constant use
B As soon as they become dirty or torn
C At the end of the shift
D Every 6 hours
D 5 hours
A food handler has cooled a container of chili to 70°F (21°C) In 1 hour. How much time is left to cool the chili to 41°F (S"C)?
A 2 hours
B 3 hours
C 4 hours
D 5 hours
A Describe each menu item to customers who ask, including any "secret" ingredients
What should a server do when taking a food order from customers who have concerns about food allergies?
A Describe each menu item to customers who ask, including any "secret" ingredients
B Explain the symptoms of an allergic reaction to customers before they order
C When customers arrive, tell them the food may cause allergic reactions
D Tell customers with food allergies they will not be able to receive service
D 165°F (74°C) for 15 seconds
What is the minimum internal cooking temperature for chicken breast?
A 135°F (57°C) for 4 minutes
B 145°F (63°C) for 4 minutes
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds
C Maximum registering thermometer
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
A Time-temperature indicator
B Infrared thermometer
C Maximum registering thermometer
D Immersion probe
A Their immune systems have weakened with age
Why are elderly people at a higher risk for foodborne illness?
A Their immune systems have weakened with age
B They are more likely to spend time in the hospital
C They are more likely to suffer allergic reaction
D Their appetites have decreased with age
C Chemical
The three categories of food safety hazards are biological, physical, and
A Temporal
B Practical
C Chemical
D Thermal
D time temperature control
The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
A Bacteria abatement
B toxic metal leaching
C pathogen measurement
D time temperature control
D purchasing food from unsafe sources
According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
A reheating leftover food
B serving ready-to-eat food
C using single-use disposable gloves
D purchasing food from unsafe sources
C between 41 and 135
Foodborne pathogens grow well at temperatures
A below 32
B between 1 and 40
C between 41 and 135
D above 212
B moisture
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and
A meat
B moisture
C melatonin
D management
C Shiga toxin- producing E. coli
While commonly linked with contaminated ground beef, what pathogen has been linked with contaminated produce?
A Bacillus cereus
B Salmonella spp
C Shiga toxin- producing E. coli
D Clostridium perfringens
C Cooking food to the right temperature
Which practice can reduce Salmonella spp in poultry to safe levels?
A Storing food at 55 or higher
B Inspecting canned food for damage
C Cooking food to the right temperature
D Purchasing oysters from approved, reputable suppliers
C Vibrio vulnificus
Covering wounds can help prevent the spread of which pathogen?
A Staphylococcus aureus
B Norovirus
C Vibrio vulnificus
D Salmonella spp
B wash their hands
Viruses such as norovirus and hepatitis A can be spread when food handlers fail to
A use pasteurized eggs
B wash their hands
C determine the correct moisture level
D purchase beef from approved, reputable suppliers
C purchasing seafood from approved, reputable suppliers
What is the best way to prevent a foodborne illness caused by seafood toxins?
A freezing prior to cooking it
B purchasing smoked or cured seafood
C purchasing seafood from approved, reputable suppliers
D cooking seafood to the right minimum internal temperature
A Amnesic shellfish poisoning
A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?
A Amnesic shellfish poisoning
B Paralytic shellfish poisoning
C Neurotoxic shellfish poisoning
D Hemorrhagic shellfish poisoning
C purchased from an approved, reputable supplier
Foodservice operations should not use mushrooms unless they have been
A stored at 41 or lower
B frozen before cooking or serving
C purchased from an approved, reputable supplier
D cooked to an internal temperature of 135
A Wash their hands
What must food handlers do after touching their hair, face, or body?
A Wash their hands
B Rinse their gloves
C change their aprons
D Use a hand antiseptic
D take off their aprons
What should food handlers do after prepping food and before using the restroom?
A wash their hands
B take off their hats
C change their gloves
D take off their aprons
B After washing hands
When should hand antiseptics be used?
A Before washing hands
B After washing hands
C In place of washing hands
D in place of wearing gloves
A short and unpolished
Food handlers should keep their fingernails
A short and unpolished
B long and unpolished
C long and painted with nail polish
D short and painted with nail polish
A Vibrio vulnificus
Food handlers can't work in their operation if they have an illness caused by which pathogen?
A Vibrio vulnificus
B Salmonella Typhi
C Clostridium Botulinum
D Clostridium perfringens
B Sore throat with fever
Food handlers who work in a nursing home can't work in the operation if they have which symptom?
A Thirst with itch
B Sore throat with fever
C Soreness with fatigue
D Headache with soreness
C prepping food
Food handlers should not eat, drink, smoke, or chew gum or tobacco while
A bare handed
B on their break
C prepping food
D counting money
D Cover the wound with a bandage and glove or a finger cot
What should food handlers do if they cut their fingers while prepping food?
A cover the wound with a bandage
B stay away from food and prep areas
C cover the hand with a glove or finger cot
D Cover the wound with a bandage and glove or a finger cot
A Tell the cook to stay away from work and see a doctor
What should a manager at a nursing home do if a cook calls in with a headache, nausea and diarrhea?
A Tell the cook to stay away from work and see a doctor
B Tell the cook to rest for a couple of hours and then come to work
C Tell the cook to come in for a couple of hours and then go home
D Tell the cook to go to the doctor and then immediately come to work
C it must be washed, rinsed, and sanitized
A food handler has finished trimming raw chicken on a cutting board needs it to prep vegetables. What must be done to the cutting board?
A it must be dried with a paper towel
B it must be turned over to the other side
C it must be washed, rinsed, and sanitized
D it must be rinsed in hot water and air dried
A using a designated cutting board when prepping meat
Which of these practices can help prevent cross- contamination?
A using a designated cutting board when prepping meat
B preparing small batches of food at one time
C identifying minimum internal cooing temperatures
D calibrating thermometers in the operation regularly
A It has a HACCP program or other food safety system
What is the most important factor in choosing an approved food supplier?
A It has a HACCP program or other food safety system
B It has documented manufacturing and packing practices
C Its warehouse is close to the establishment, reducing shipping time
D It has been inspected and complies with local, state and federal laws
B 41
What is the maximum acceptable receiving temperature for fresh beef?
A 35
B 41
C 45
D 50
A 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 breast be stored in a cooler?
A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
B Fresh salmon, fresh pork roast, fresh chicken, lettuce
C Lettuce, fresh chicken breast, fresh pork roast, fresh salmon
D Fresh salmon, lettuce, fresh chicken breast, fresh pork roast
C on the bottom shelf
Where should raw poultry be placed in a cooler?
A on the top shelf
B Next to produce
C on the bottom shelf
D above ready to eat food
D Sell by or discard date
When storing TCS, ready to eat food that was prepared on site, what information must be included on the label?
A Potential allergens
B Product ingredients
C Nutritional information
D Sell by or discard date
D thawed and refrozen
Large ice crystals in a case of frozen food are evidence that the product may have been
A received at 6 to 10
B stored at 6 to 10
C shipped correctly
D thawed and refrozen
C 50-70
At what temperature should dry-storage rooms be kept?
A 35-40
B 40-60
C 50-70
D 75-90
C 7
An operation that has prepped tuna salad can store it at 41 or lower for a maximum of how many days?
A 1
B 3
C 7
D 14
D 165
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
A 135
B 145
C 155
D 165
C 155
What is the minimum internal cooking temperature for eggs that will be hot-held for later service?
A 135
B 145
C 155
D 165
C cross contamination
What is the danger of not cleaning and sanitizing a prep table between uses?
A off flavors in food
B poor personal hygiene
C cross contamination
D time temperature abuse
D time temperature abuse
What is the danger when thawing food at room temperature?
A cross contamination
B poor personal hygiene
C physical contamination
D time temperature abuse
C 155
What is the minimum internal cooking temperature for ground beef?
A 135
B 145
C 155
D 165
A top
When serving, it is important to avoid touching the ____ of the glass
A top
B edges
C side
D bottom
C refill
When returning to self-service lines for more food, customers should not_____ their dirty plates
A carry
B overload
C refill
D stack
C 135
What is the minimum internal temperature should hot TCS food be held?
A 115
B 125
C 135
D 145
B 4
Where allowed, TCS hot food can be held without temperature control for a maximum of _______ hours before being sold, served, or thrown out.
A 2
B 4
C 6
D 8
B monitoring
The temperature of a roast is checked to see if it has met its critical limit of 145 for 4 minutes. This is an example of which HACCP principle?
A verification
B monitoring
C record keeping
D hazard analysis
A corrective action
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.
A corrective action
B hazard analysis
C verification
D monitoring
B conduct a hazard analysis
What is the first step in developing a HACCP plan?
A identify corrective action
B conduct a hazard analysis
C establish monitoring procedures
D determine critical control points
C procedures and practices
A food safety management system is a group of ________ for preventing foodborne illness.
A managers and customers
B measurements and graphs
C procedures and practices
D detergents and sanitizers
C HACCP plan
An operation that wants to smoke food as a method of preservation must have a
A current organization chart
B crisis management place
C HACCP plan
D MSDS
B monitor the policies and procedures
What is the third step in active managerial control?
A file the documentation in case of a crisis
B monitor the policies and procedures
C revise the policies and procedures
D determine staffing needs
D serving raw oysters from a display tank
Which is an example of when HACCP plan is required?
A serving smoked meat on a metal platter
B serving chili make from a family recipe
C serving wild game with cream sauce
D serving raw oysters from a display tank
B at least 100
How hot should the hot water at a hand washing station get?
A at least 70
B at least 100
C at least 130
D at least 160
C USDA
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark
A FDA
B NSF
C USDA
D USPS
A Water temperature, conveyor speed, and water pressure
What information should be posted on or near a dishwasher?
A Water temperature, conveyor speed, and water pressure
B Load start time, estimated load completion time, and initials of a person who started the load
C Water temperature in 4 increments and clearance space between the machine and the floor
D Maintenance records including service dates, work done, and name of the company that did the work
D link between sources of safe and dirty water
What is a cross connection?
A threaded faucet
B Device that prevents a vacuum
C valve that mixes hot and cold water
D link between sources of safe and dirty water
D reducing pathogens to safe levels
What is sanitizing?
A reducing dirt from a surface
B reducing the pH of a surface
C reducing the hardness of water
D reducing pathogens to safe levels
A 4 hours
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
A 4 hours
B 5 hours
C 6 hours
D 7 hours
A Test the solution with a sanitizer test kit
An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly?
A Test the solution with a sanitizer test kit
B use very hot water when making the solution
C try out the solution on a food contact surface
D compare the color to another solution of the right strength

A in a secure location away from food
B closure of the operation by the regulatory authority
If pesticides are stored in the operation, where should they be kept?
A in a secure location away from food
B in a glass container in a walk in cooler
C in a dry storage, on a shelf below the food
D in a plastic container in any location
C State or local regulatory authority
A backup of raw sewage and significant lack of refrigeration can result in
A a delay of inspection until the situation is corrected
B closure of the operation by the regulatory authority
C improved inspection scores
D being issued a permit to operate
C manager/ operator
Which agency enforces food safety in a restaurant?
A centers for disease control and prevention
B food and drug administration
C State or local regulatory authority
D us department of ag.
C manager/ operator
Who is responsible for keeping food safe in an operation?
A food and drug administration
B health inspectors
C manager/ operator
D state health department
C Use a test strip on the solution
To ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should?
A Taste the solution
B Temp the solution
C Use a test strip on the solution
D Look for haziness in the solution
A Seafood
Parasites are most commonly linked to what type of food?
A Seafood
B Raw meat
C Poultry
D Bean Sprouts
A Becomes weaker
Hard water alters the sanitizing solution in what manor?
A Becomes weaker
B Becomes Stronger
C Intensifies
D Explodes
C Chicken
When raw ground pork is stored in a cooler with raw steak, raw shrimp, and whole chickens; the pork should be stored above the
A Steak
B Shrimp
C Chicken
D Bottom
B Ready to Eat
Norovirus is most commonly linked to what food?
A Raw pork
B Ready to Eat
C Chicken
D Deli Meat
D HACCP
What determines were possible hazards can occur during the flow of food?
A CCP
B FDA
C Action Plan
D HACCP
B 7 days
Prepped salad dressing can remain in the refrigerator for
A 3 days
B 7 days
C 5 days
D 1 day
A 6 inches
Floor-mounted equipment that is not easily moveable must be mounted at least how far off of the floor?
A 6 inches
B 2 inches
C 14 inches
D 4 inches
D 24 hours
Prepped soup that is cooled for service must be labeled if it going to be held for longer than
A 2 hours
B 4 hours
C 6 hours
D 24 hours
A Purchasing
At what stage in the flow of food does food safety control begin?
A Purchasing
B Receiving
C Storing
D Preparing
D FDA
What agency is responsible for the model food code?
A USDA
B NSF
C CDC
D FDA
D Both A and C
Food handlers can use which of the following to dry their hands after washing them?
A Paper towel
B Side towel
C Hand dryer
D Both A and C
C 155
Farm fresh scrambled eggs must be cooked to an internal temperature of
A 135
B 145
C 155
D 165
A Parasites
Sushi restaurants freeze fish after receiving to prevent
A Parasites
B Infection
C Bacteria growth
D Ciguatera
C 6
Cold food stored below for service between 41 and 70 must be discarded after how many hours?
A 2
B 4
C 6
D 8
D 165
Cooking raw salmon in the microwave must reach an internal temperature of
A 135
B 145
C 155
D 165
C verify that the system works
At which stage during the HACCP does the manager determine that the plan is working?
A Establish critical limits
B identify corrective actions
C verify that the system works
D record keeping
C a variance
On site, reduced oxygen packaging requires
A Permission
B Special equipment
C a variance
D a permit
C pinched between two packages
Where do you place the thermometer when receiving ROP products?
A underneath the product
B puncturing the packaging
C pinched between two packages
D open a package to temp the product
B air gap
What method prevents the backflow into potable water supplies?
A cross-connection
B air gap
C vacuum break
D shutoff valve
C 4 hours
Milk, eggs, shucked shellfish and live shellfish can be received at 45 degrees but must be cooled to below 41 in what amount of time?
A 1 hour
B 2 hour
C 4 hours
D 6 hours
C coving
What is the name of the tile that connects the wall to the floor that must be present in any kitchen?
A coping
B covering
C coving
D connection
B NSF
Equipment used in a commercial kitchen must first be approved by?
A USDA
B NSF
C CDC
D FDA
A TCS
A food source that supports rapid growth of bacteria is called?
A TCS
B USDA
C contaminated
D ready to eat
C let stand for 2 minutes
After cooking a product in the microwave to an internal temperature of 165 what is the next step?
A Immediately serve
B immediately cool
C let stand for 2 minutes
D let stand for 10 minutes
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