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their immune systems have weakened with age
Why are elderly people at a higher risk for foodborne illnesses?
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?
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..?
To prevent chemical contamination, chemicals should be stored________ food and utensils?
human elements, building interior, building exterior
What three points should a food defense program focus on to prevent possible threats to food?
the foodhandler must be told to not come in to work
When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
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?
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?
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?
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?
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?
A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?
165 for 15 sec within 2 hours
What are the time and temp requirements for reheating TCS food for hot holding?
What is the minimum internal cooking temp for eggs, meat, poultry, and seafood cooked in a microwave?
What is the minimum internal cooking temp for eggs that will be hot-held for later service?
When returning to self-service lines for more food, customers should not_____ their dirty plates?
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?
procedures and practices
A food safety management system is a group of ___________ preventing foodborne illness?
once a year
Generally, operations that use a private water source, such as a well, must have it tested at least..?
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?
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?
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?
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..?
A person shows up at a restaurant claiming to be a health inspector, what should the manager ask for?
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..?
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