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A food handler can cool a stockpot of clam chowder by placing it into a.....
 
Sink of ice water
 
Cooler
 
Freezer
 
cold-holding unit
A food handler thaws several frozen turkeys on a prep table. what is the danger that it poses?
 
time temperature abuse
 
Off flavors in food
 
Cross-contamination
 
Toxic-metal poisoning
What can occur if prep tables are not cleaned and sanitized between uses
 
Cross contamination
 
off flavors in food 
 
Toxic-metal poisoning 
 
Time-temperature abuse
what must food handlers do to food immediately after thawing it.
 
Cook it
 
Hold it
 
Cool it
 
Freeze it
which of these food processes does not require a variance from a regulatory authority?
 
 buying bean sprouts from a reputable supplier
 
smoking food as a method to preserve it
 
curing food
 
pasteurizing juice on site
in a self-service area, bulk unpackaged food does not need a label if the product
 
does not make a claim about health or nutrient content
 
make a claim about health or nutrient content
 
has been prepared at an unregulated processing plant
 
has been prepared at a vendor's processing plant
what information must be posted on a dishwasher
 
correct settings
 
manufacturer phone number
 
recommended sanitizing amounts
 
schedule for cleaning
/What is a cross connection
 
physical link between safe water and dirty water
 
Backflow of clean water into dirty water
 
water transport vehicle
 
approved public water main
What rule for serving bread should food handlers practice?
 
Do not re-serve uneaten bread
 
Reheat uneaten bread before serving to other customers
 
Recycle unused, uncovered butter for use in other food items
 
clean and sanitize bread baskets between each customer
what should be done with unwrapped utensils that appear to be unused after guests have left
 
clean and sanitize the utensils
 
Wrap the utensils with a clean napkin
 
leave the utensils for the next guest
 
wipe off the utensils and reuse
lasagna was removed from hot holding service at 11:00am what time must it be served or tossed?
 
3:00 p.m.
 
12:00 p.m.
 
2:00 p.m.
 
4:00 p.m.
how many hours can cold food be held without refrigeration before it must be sold,tossed served
 
6 hours
 
2 hours
 
4 hours
 
8 hours
what is the minimum internal cooking temperature for a veal chop?
 
145°F (63°C)
 
135°F (57°C)
 
155°F (68°C)
 
165°F(74°C)
A nursing home has a yearly barbecue for its residents. Which food item should not be served
 
rare hamburgers
 
Deviled eggs
 
potato salad
 
raw carrots 
Ready-to-eat TCS food prepped in-house must be date marked if it's held for more than.....
 
24 hours
 
12 hours
 
48 hours
 
72 hours
a food handler has just finished storing a dry food delivery. which step was done correctly?
 
stored food away from the wall
 
stored food 4 inches off the floor
 
stored food underneath a stairwell
 
 stored food in an empty chemical container
how should an item that has been recalled by its manufacturer be stores in an operation?
 
seperately from food that will be served
 
together with food that will be served
 
in vacuum-packed bags
 
in self-draining containers
what information must be included on the label of food packaged on-site for retail sale
 
list of ingredients
 
pack date
 
storage guidelines 
 
serving size
when can glass thermometers be used 
 
when enclosed in a shatter proof casing
 
when candy is being made 
 
when checking liquids
 
when hanging in a cooler
what temperatures do infrared thermometers measure?
 
surface
 
internal food
 
air
 
oven
what strategy can prevent cross-contamination?
 
buy food that does not require prepping 
 
prep food on both sides of a cutting board 
 
prep raw food and ready to eat food at the same time
 
avoid time temperature abuse
what should a server do after clearing a table
 
wash hands
 
apply hand antiseptic
 
put disposable gloves on
 
rinse hands in warm water
which organization includes inspecting food as one of its primary responsibilities?
 
U.S department of agriculture
 
U.S public health service
 
centers for disease control
 
occupational safety and health administration
what causes preschool-age children to be at risk for foodborne illness
 
their immune systems are not strong
 
they have not recieved all of their immunizations 
 
they only eat ready-to-eat foods
 
they have hidden injuries
what type of eggs should be used when preparing raw or under cooked dishes for high risk pop.
 
pasteurized 
 
pooled
 
hard boiled
 
shelled
what should the food handlers do after leaving and returning to the prep area
 
wash hands
 
put on gloves
 
remove their apron
 
apply hand antiseptic
single use gloves are not required when
 
washing produce
 
the food handler has a latex sensitivity
 
prepping ready to eat foods
 
handling cooked food
what is the purpose of a hand antiseptic?
 
lower the number of pathogens on the skin
 
eliminate the need for hand washing
 
increase the use of sanitizing solutions
 
eliminate the need for the use of gloves
Which item is a potential physical contaminant
 
jewelry
 
sanitizer
 
sweat
 
hand sanitizer
When should a foodhandler diagnosed with jaundice return to work?
 
when approved by the regulatory authority
 
after 1 week
 
seven days after the last symptom is observed 
 
when his or her skin returns to a natural color
What should a foodhandler do to make gloves easier to put on?
 
Select the correct sized gloves
 
Sprinkle flour in gloves
 
Blow into gloves
 
Roll the gloves
a foodhandler comes to work with diarrhea what should the manager tell the foodhandler to do?
 
go home
 
do not work with food 
 
clean the restroom after  each use
 
only bus tables
when should a foodhandler with a sore throat and fever be excluded in an operation
 
The customers served are primarily a high risk population
 
when the foodhandlers fever is over 100F
 
after the foodhandler has a sore throat for more than 5 days
 
before the regulatory authority is notified
where should a foodhandler was his or her hands after prepping food?
 
designed sink for handwashing
 
3 compartment sink
 
utility sink
 
food prep sink
what symptom can indicate a customeris having an allergic reaction?
 
Wheezing or shortness of breath
 
left arm pain
 
appetite loss
 
coughing blood
What practice can help prevent allergic reactions?
 
Telling customers how an item is prepared 
 
Cooking different food types in the same oil
 
using parchment paper when baking cookies
 
providing home delivery services
what does the L stand for in the FDA's ALERT tool
 
look
 
listen
 
leave
 
limit
how should chemicals be stored?
 
away from prep areas
 
above food
 
in food storage areas 
 
with kitchen-ware
what practice should be used to prevent seafood toxins from causing a foodborne illness?
 
purchasing food from approved, reputable suppliers
 
cooking food to correct internal temperature
 
hand washing throughout the day 
 
microwaving fish to be served raw for 15 seconds
parasites are commonly associated with what food?
 
wild game 
 
mushrooms
 
whole wheat
 
dairy produce 
what condition promotes the growth of bacteria? 
 
food held between 70F and 125F (21C and 52C)  
 
high acidity 
 
low levels of moisture 
 
food with a pH that is highly alkaline 
what practice is useful for preventing norovirus from causing food-borne illness?  
 
excluding staff with vomitting from the operation
 
cooking food to minimum internal temperature 
 
cooling food rapidly
 
encouraging staff to get flu shots
which is an example of a physical contamination? 
 
bones in fish 
 
sneezing on food 
 
touching dirty food-contact surfaces
 
cooking tomato sauce in a copper pan 
what symptom requires a food handler to be excluded from the operation?
 
jaundice
 
sore throat
 
ciughing
 
stomach cramps
which food item has been associated with salmonella Typhi?
 
beverages
 
produce
 
shellfish from contaminated water
 
under cooked ground beef  
RTE stands for ready to eat foods
 
True
 
False
Which item is classified as a physical hazard when found in food
 
shell fragment
 
mold
 
bleach
 
insect spray
Storing sanitizers away from food is one way to help prevent which type of contamination?
 
chemical
 
cross 
 
physical
 
environmental
Who is required to wear a hair restraint while working?
 
dishwashers
 
greeters
 
cashiers
 
hosts
minimum internal cooking temperature of stuffing made with tcs ingredients is
 
165F (74C)
 
145F (63C)
 
158F (70C)
 
160F (71C)
a cherry pit found in a fruit cocktail is an example of which type of hazard
 
physical
 
viral
 
biological
 
chemical
an example of a physical contaminant is
 
dirt
 
pesticides
 
mushrooms
 
bacteria
which piece of jewelery may a food handler wear at work
 
medical alert bracelet
 
watch 
 
nose ring
 
plain ring
once recieved, fresh poultry should be
 
stored at an internal temperature of 41F (5C) or lower
 
packed tightly in cardboard boxes
 
free of all pathogens
 
labeled with the correct handling procedures
a manager notices dust on the cieling in the prep area. the source could be?.
 
air vents that have not been cleaned 
 
a problem with the dishwasher
 
improper sanitizer concentration
 
failure to routinely vacuum the dining room carpet
Dairy products other than milk must be recieved at or below
 
41F (5C)
 
32F (0C)
 
35F (2C)
 
45F (7C)
Food handlers with vomiting or diarrhea should be excluded from the operation until they are
 
approved to return to work by the regulatory authority
 
symptom fre for at least 24 hours
 
symptom free for at least 3 days
 
approved after signing a statement to report the illness
Which information is required on a material safety data sheet (MSDS)
 
first aid information
 
photos of the chemical 
 
the vendors contact number
 
the cost of the chemical
how can a food handler reduce bacteria found on poultry
 
cooking the poultry to the proper internal temperature
 
thawing poultry under running water
 
washing poultry prior to cooking
 
recieving only frozen poultry
the first step to cooling a deep pan of rice is to 
 
put the rice into shallow pans
 
let the pan sit on the counter for an hour to cool 
 
place the pan of rice into a walk-in freezer
 
cover the rice tightly with foil
Protective shields and shatter resistant lightbulbs prevent against which type of contamination
 
physical
 
cross
 
biological
 
chemical
A food handler with long hair should 
 
cover it up with a restraint
 
wear a hair clip
 
put it in a ponytail
 
secure it with hair spray
When cooking raw foods in the microwave food must be
 
stirred midway through the cooking process
 
kept uncovered during the cooking process
 
cooked for a minimum of 3 minutes
 
cooked in a disposable container
which raw food is associated with enterohemorrhagic and shiga toxin producing E. coli
 
ground beef
 
fresh poultry
 
live shellfish
 
whole prok
Parasites are associated with which food
 
seafood
 
baked goods
 
poultry
 
produce
which step is a critical point for ground beef
 
recieving
 
serving
 
purchasing
 
cooking 
which is a physical contaminant?
 
twist tie in a tossed salad
 
mold on cheese
 
peanuts on a sundae
 
salmonella typhi in poultry
During which phase in an operation does food safety control begin
 
purchasing
 
cooking
 
preparation
 
storage
cold tcs foods must be recieved  at an internal temperature of no higher than
 
41°F(7°C)
 
32°F (0°C)
 
35°F(2°C)
 
45°F(7°C)
food prep utensils must be cleaned and sanitized at least every how many hours?
 
4
 
3
 
5
 
6
The appropriate concentration for an iodine sanitizer is?
 
12.5-25ppm
 
26-50ppm
 
51-99ppm
 
100-150ppm
a preschool cafeteria manager protects young children's health by serving?
 
pasteurized eggs
 
sliced cantaloupe 
 
fresh orange juice
 
raw milk
Which storage practice reduces the risk of cross contamination?
 
carrots stored above ground beef
 
fish stored above cheese
 
ground beef stored above steak
 
poultry stored above raw oysters
when thawing meat it must be kept cold in order to 
 
minimize the growth of bacteria
 
preserve the taste of the meat
 
maintain the color of the meat
 
prevent the growth of fungi
which is one way to prevent flies from entering the operation
 
install air curtains
 
apply repellants
 
install pest strips
 
apply residual spray
which federal agency issues the model food code?
 
food and drug administration
 
occupational safety and health administration
 
U.S. department of agriculture
 
centers for disease control and prevention
the primary goal of active managerial control is to reduce the risk of what?
 
foodborne illness
 
pest infestation
 
legal disputes
 
bad publicity
at which minimum temperature should hot food be held on a self service buffet 
 
135F
 
155F
 
165F
 
180F
a food handler serving a glass of water to a customer should avoid holding the glass by the...
 
rim
 
middle 
 
bottom
 
stem
After which activity must food handlers wash their hands?
 
clearing tables
 
putting on gloves
 
serving customers
 
applying hand antiseptic
How far above the floor should food be stored?
 
at least 6"
 
at least 2"
 
at least 4"
 
at least 1 1/2"
What is the correct temperature for receiving cold TCS food?
 
41 or lower
 
50 or lower 
 
60 or lower
 
45 or lower
Which piece of jewelry can be worn on a food handler's hand or arm?
 
plain band ring
 
watch 
 
medical bracelet
 
diamond ring
when should hand antiseptics be used?
 
after washing your hands
 
before washing hands
 
when soap is unavailabe
 
when gloves are not being used
When should food handlers who wear gloves wash their hands?
 
before putting on the gloves
 
after applying a hand antiseptic
 
after putting on the gloves
 
before taking off the gloves
What thermometer is best suited to checking a dish-washing machine's final rinse temperature?
 
maximum registering thermometer
 
immersion probe
 
infrared thermometer
 
time-temp indicator
what must food handlers do when handling ready to eat food?
 
wear single-use-gloves
 
sanitize their hands
 
use bare hands
 
wear an apron
When can raw, unpackaged meat be offered for self-service?
 
at mongolian barbeques
 
at organic food stands
 
when meat is frozen
 
when meat is of high quality
Tuna salad is set out at 9,put out for a buffet at 11.What time must the tuna salad thrown out?
 
3:00
 
12:00
 
1:00
 
6:00
What is the minimum internal cooking temperature for chicken breast?
 
165° for 15 seconds
 
135° for 15 seconds
 
155° for 15 seconds
 
145° for 15 seconds
What does the CDC do?
 
investigate diseases
 
issue variances
 
inspects meat
 
regulates food across the state
What should staff do when receiving a delivery of food and supplies?
 
visually inspect all food items
 
store immediately and inspect later
 
inspect the non food items first
 
stack neatly and return within 12 hours
What is the internal temperature hot food must be held at to prevent pathogens from growing?
 
135°F
 
41°F
 
153°F
 
145°F
What should be done with a package of flour that is received with signs of dampness on the bag?
 
reject the flower and return it to the supplier
 
Accept it and place it in dry storage
 
store in 41° or below
 
dry the bag and tape it up
What temperature must cooked vegetables reach to be safely hot-held for service?
 
135° F
 
145° F
 
155° F
 
165° F
Gloves should be changed at least every 4 hours of continual use
 
false
 
true
Which of the following statements is true about fish containing ciguatera or scromboid toxins
 
cooking will not destroy the toxins
 
freezing will destroy the toxins
 
you can see and smell these toxins
 
cooking will destroy these toxins
Anaphylaxis
 
A severe life threatening allergic reaction
 
when your throat closes
 
extreme vomiting
 
Death
When should you leave the workplace
 
When you have a fever
 
When you feel faint
 
A mild headache
Establishments should only use hand sanitizers that have been approved by the FDA
 
True 
 
False
a foodhandler with salmonellosis cannot continue to work at an establishment until recovered
 
True
 
False
foodhandlers must wash their hands after smoking
 
true 
 
false
During handwashing foodhandlers must vigorously scrub their hands and arms for 2 minutes
 
false
 
true 
A person who is allergic to food may experience tightening of the throat
 
True
 
false 
cleaning products may be stored with packages of food
 
false
 
true
Copper utensils and equipment can cause an illness when used to prepare acidic foods?
 
True
 
false
Fish that have been cooked properly will be safe to eat?
 
False
 
True 
Your hands should be washed after which of the following activities?
 
all of the above
 
Touching your hair
 
eating
 
using a handkerchief
Amber has a small cut.What should her manager do?
 
cover the cut with a clean bandage, glove or finger cot
 
send amber home
 
cover her hand with a glove or finger cot
 
cover the cut with a clean bandage
which of the following should be implemented at establishments
 
all of the choices
 
no chewing gum or tobacco while serving food
 
no eating in food prep areas
 
no smoking while preparing or serving food
Managers must report employee illnesses resulting from this pathogen.
 
Shigella  spp.
 
vibrio vulnificus
 
clostridium perfringens
A foodhandler who has been diagnosed with Shigellosis should be?
 
told to stay home
 
told to wear gloves while working  with food 
 
told to wash his hands every 15min
 
assigned to a nonfoodhandling position until recovery
Which food handler is least likely to contaminate the food she will handle?
 
a foodhandler who keeps her fingernails short
 
a foodhandler who keeps her fingernails long 
 
A foodhandler who wears false fingernails
 
a foodhandler who wears nail polish
Establishments must only use hand sanitizers that 
 
have been approved by the FDA
 
dry quickly
 
can be dispensed in a liquid
 
can be applied before handwashing
which of the following items can contaminate food?
 
All of the above
 
rings 
 
a watch
 
earrings
A deli worker stops making sandwhiches to use the restroom. She must first...............
 
take off her apron and properly store it
 
wash her hands 
 
take off her hat
 
change her uniform
Chef Bruce is holding his rear end & mouth while running, which of the following should be done
 
call chef carter and tell him of the incident
 
sit there
 
follow him
 
snapchat it
after you have washed your hands which of the following items should be used to dry them?
 
single use paper towels
 
your apron
 
a wiping cloth
 
a common cloth
which of the following personal hygiene behaviors can contaminate food?
 
all of the above
 
Touching a pimple 
 
Touching hair
 
nose picking
an establishment should do all of the following to prevent contamination EXCEPT!!!!
 
store food away from chemicals
 
keep high-acid foods seperate from other types of food
 
purchase food products from approved suppliers
 
use food-storage grade containers 
Which of the following is not a common food allergen?
 
beef
 
eggs
 
dairy products
 
peanuts
Although attacks may occur anywhere in the food chain where are they usually focused
 
On the food item, process or business
 
recieving the food items
 
purchasing of the food items
 
cooking
3 steps to preventing deliberate contamination of food are?
 
Safe sources, approved sources, train staff
 
Knowing the right people, shopping smart, fda
 
Keeping a close eye, no terrorists, take it close
When should you flip your cutting board?
 
never
 
always
 
after you're done cutting
Unwanted pollution of something by another substance.
 
contamination
 
invasion
 
pollution
 
infection
An incident in which two or more persons experience a similar illness
 
Foodborne-illness outbreak
 
Foodborne-illness
 
fooodorne-illness ontbreak
 
Fodborne-illnedd
illness from spoilage of contaminated food,bacteria,viruses, or parasites & chemical toxins
 
Foodborne illness
 
Contamination
 
Foodborne-illness outbreak
 
immune system
Define immune system.....
 
the body's defense against infectious organisms & invaders
 
not able to be infected by a system
 
organ system
 
defending your body against outside organisms
By leaving the bathroom and not washing my hands, am I practicing good hygiene?
 
No
 
Yes
 
Maybe
 
It depends on if you use handsanitizer
when ensuring food safety what should you do?
 
all of the above
 
control the time
 
control the temperature
 
Practice good hygiene
What does T.C.S stand for?
 
Time (& temperature) controlled foods
 
Tata consultancy services
 
Time consuming foods
 
Turkey Cuts standing
Cross contamination is when you are transferring an item of food from one surface to another?
 
True
 
False
Which could be a factor of time temperature abuse?
 
It is not cooled properly
 
Not held or stored at required temperatures
 
not cooked or reheated to the correct temperature
 
Throwing a clock at a thermometer
If you purchase food from an unsafe or sketchy source then what could you be at risk for?
 
transporting of a foodborne illness
 
Getting into a fight
 
Loss of money
 
Rotten produce
Which of the following is the most dangerous hazard?
 
Biological Hazard
 
Physical Hazard
 
Chemical Hazard
 
Emotional Hazard
Which is the correct definition of a biological hazard?
 
Bacteria, viruses, parasite, fungi, mushroom & seafood toxin
 
foreign objects found in the food
 
Pesticides  and food additives found in food
True or False? While using a cutting board it's okay to flip your board and continue
 
False
 
True
Which of the foods are considered unsafe? (more than one answer)
 
Lamb
 
Untreated Garlic
 
Cooked rice
 
Sprout seeds
Who would be at high risk of a food borne illness outbreak?
 
The elderly
 
Chef Bruce
 
someone who is already sick
 
An athlete
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