The primary goal of active managerial control is to reduce the risk of what?
legal disputes
pest infestation
bad publicity
foodborne illness
What condition promotes the growth of bacteria?
food with a pH that is highly alkaline
low levels of moisture
food held between 70F and 125F (21C and 52C)
high acidity
Backup of sewage in the prep area and a serious pest infestation are hazards that
are grounds for immediate closure of a foodservice operation
must be corrected within 90 days of the inspection.
require the implementation of a HACCP program.
are legally required to be reported in at least one local n
Which is one way to prevent flies from entering the operation
apply residual spray
install pest strips
install air curtains
apply repellants
What causes preschool-age children to be at risk for foodborne illness
they have not recieved all of their immunizations
they have hidden injuries
their immune systems are not strong
they only eat ready-to-eat foods
Which of the following statements is true about fish containing ciguatera or scromboid toxins?
you can see and smell these toxins
freezing will destroy the toxins
cooking will not destroy the toxins
cooking will destroy these toxins
When should a foodhandler diagnosed with jaundice return to work?
when approved by the regulatory authority
when his or her skin returns to a natural color
after 1 week
seven days after the last symptom is observed
What temperatures do infrared thermometers measure?
surface
internal food
oven
air
Coving is used to
reduce noise in high-traffic areas.
reduce sharp corners on hard-to-clean floors.
reduce the risk of slips and falls.
increase resiliency of hard-surface flooring.
During which phase in an operation does food safety control begin
purchasing
storage
cooking
preparation
How many hours can cold food be held without refrigeration before it must be sold, tossed served
4 hours
6 hours
8 hours
2 hours
Which federal agency issues the Model Food Code?
occupational safety and health administration
centers for disease control and prevention
food and drug administration
U.S. department of agriculture
After you have washed your hands which of the following items should be used to dry them?
a common cloth
your apron
a wiping cloth
single use paper towels
Tuna salad is set out at 9,put out for a buffet at 11.What time must the tuna salad thrown out?
1:00
12:00
3:00
6:00
Which raw food is associated with enterohemorrhagic and shiga toxin producing E. coli?
ground beef
fresh poultry
live shellfish
whole prok
What information must be included on the label of food packaged on-site for retail sale
pack date
list of ingredients
storage guidelines
serving size
What practice can help prevent allergic reactions?
Telling customers how an item is prepared
providing home delivery services
using parchment paper when baking cookies
Cooking different food types in the same oil
What does the CDC do?
regulates food across the state
issue variances
inspects meat
investigate diseases
When is an operation required to have more than one type of sanitizer test kits?
When sanitizing with both hot water and chemicals
If using more than one kind of chemical sanitizer
If using powder rather than liquid forms of a sanitizer
When using one kind of sanitizer for multiple purposes
Dairy products other than milk must be received at or below
35F (2C)
32F (0C)
45F (7C)
41F (5C)
What is the minimum light intensity for a walk in refrigerator?
10 foot-candles (108 lux)
40 foot-candles (432 lux)
30 foot-candles (324 lux)
20 foot-candles (215 lux)
Which food item has been associated with salmonella Typhi?
produce
beverages
under cooked ground beef
shellfish from contaminated water
When can raw, unpackaged meat be offered for self-service?
at mongolian barbeques
when meat is of high quality
when meat is frozen
at organic food stands
What practice should be used to prevent seafood toxins from causing a foodborne illness?
hand washing throughout the day
purchasing food from approved, reputable suppliers
cooking food to correct internal temperature
microwaving fish to be served raw for 15 seconds