Term
| Before cantaloupe are sliced they should be |
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Definition
| washed under running water |
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Term
| What is the best way to handle recalled food items |
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Definition
| Remove them from the inventory and throw them away as quickly as possible |
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Term
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Definition
| Moist and contains protein |
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Term
| Where should chemical detergents and sanitizers be stored |
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Definition
| On shelves in the dishwashing area |
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Term
| A temperature measuring devise that is attached to a shipment of food to monitor temperatures during transport is called a |
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Definition
| Time-temperature Indicator |
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Term
| Who should be contacted before starting new construction or extensive remodeling of an existing facility |
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Definition
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Term
| When should hand antiseptics be used |
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Definition
| After washing and drying hands properly |
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Term
| Critical control points in a HACCP plan help to ensure that unsafe TCS foods are |
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Definition
| Not consumed by the public |
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Term
| A server places dirty dishes in a bus pan and then plates a piece of pie. Before plating the pie, the server should |
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Definition
| Wash hands with warm water and soap |
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Term
| Baked Lasagna should be reheated for holding to at least which temperature for 15 sec |
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Definition
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Term
| Which items may be placed in the same insulted container with a package of raw steaks for transport to an off-site event |
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Definition
|
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Term
| Bacteria generally grow well in foods that |
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Definition
| Contain protein, are moist, and a neutral or slightly acidic |
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Term
| Which food must be stored at a temperature of 41F or lower |
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Definition
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Term
| Correct handwashing reduces the chance of food being contaminated with |
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Definition
|
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Term
| The only acceptable jewelry for a food handler is a |
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Definition
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Term
| A manager should install air curtains at the delivery entrance of an operation in order to |
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Definition
|
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Term
| When using additives in food to help extend its shelf life, an operation must |
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Definition
| Obtain a variance from the local regulatory agency |
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Term
| Cooked rice must be hot held at a minimum temperature of |
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Definition
|
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Term
| Cold TCS food must be received at an internal temperature of no higher than |
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Definition
|
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Term
| A Food Handler who has been diagnosed with norovirus has been symptom free for 24 hours. The manager may continue the exclusion of the food handler if the |
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Definition
| Operation serves a high risk population |
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Term
| Which item should a food handler remove and store correctly before using the restroom |
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Definition
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Term
| A ready-to-eat TCS food that has been commercially processed must be reheated to a temperature of at least |
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Definition
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Term
| Flavor injected pork roasts must be cooked to a minimum internal temperature of |
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Definition
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Term
| Salmon cooked on a grill should reach which minimum internal temperature for 15 seconds |
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Definition
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Term
| An operation that would like to cure its own meats on site is required to |
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Definition
|
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Term
| A Variance from the local heath authority is required when |
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Definition
| displaying live molluscan shellfish in a tank |
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Term
| Seafood must be cooked to a minimum internal temperature of |
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Definition
|
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Term
| A common allergen found in yogurt is |
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Definition
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Term
| Which food item should be rejected at receiving |
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Definition
| Live shellfish without a shellstock identification tag |
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Term
| A delivery of packaged frozen vegetables should be rejected if the |
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Definition
| Packages are covered in ice crystals |
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Term
| An operation will offer take out meals produced using the reduced-oxygen packaging (ROP) method to it customers. In order to do this, what must the operation do |
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Definition
|
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Term
| The "T" in the ALERT Food Defense Awareness program deals with |
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Definition
|
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Term
| The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness is the |
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Definition
|
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Term
| A food handler with long hair should |
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Definition
| cover it with a restraint |
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Term
| A cloth that is stored for wiping counters and equipment should be stored between uses in |
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Definition
|
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Term
| Canned food is dangerous when it has a |
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Definition
|
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Term
| What will happen if an operation does not take immediate action when and imminent health hazard occurs |
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Definition
| Immediate closure by the regulatory agency |
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Term
| The ambient air temperature in a hot-holding unit must be located |
|
Definition
| In the warmest part of the unit |
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Term
| Key drop deliveries are allowed when |
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Definition
| Food is placed in the correct storage location |
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Term
| A food handler applies hand antiseptic and then scrubs forearms for 15 seconds under running warm water. The food handler then thoroughly rinses and dries hands with a hot air drier. The mistake in the process was that the food handler |
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Definition
| Used hand antiseptic instead of an approved soap |
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Term
| The minimum internal cooking temperature for vegetables is |
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Definition
|
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Term
| How should a food handler restrain long hair |
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Definition
| Put all hair up under a hat |
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Term
| Hot TCS food received at which temperature can be accepted |
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Definition
|
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Term
| Which is the first step in setting up a three-compartment sink |
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Definition
| Clean and Sanitize the sinks and drain boards |
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Term
| What is one way to correctly cool a 25-gallon batch of chili for later use |
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Definition
| Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking |
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Term
| An emergency that disrupts the normal water supply may require the use of |
|
Definition
| single-se disposable plates, forks knives and spoons |
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Term
| Viruses such as norovirus and hepatitis A are directly related to contamination from |
|
Definition
| bacteria, spores, parasites, feces |
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Term
| The government agency that is responsible for the regulation and inspection of meat, poultry and eggs is the |
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Definition
|
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Term
| A chemical sanitizing solution's effectiveness depends on the |
|
Definition
| water hardness, Ph, and temperature of the solution |
|
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Term
| the organization that sets foodservice equipment standards is the |
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Definition
|
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Term
| Broccoli cooked for hot holding must be cooked to a minimum internal temperature of |
|
Definition
|
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Term
| A thermometer for measuring food temperatures should be accurate to +/- 2F, easy to read and |
|
Definition
|
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Term
| An acceptable method of cooling food is to |
|
Definition
| stir the food after placing it in an ice water bath |
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Term
| A delivery of fresh shell eggs should be rejected if the eggs are |
|
Definition
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Term
| A food handler uses a slicer immediately after applying a food-approved sanitizing solution. Which type of contamination could occur because of this action |
|
Definition
|
|
Term
| the temperature of poultry is measured during cooking. This is an example of |
|
Definition
| monitoring to determine if a critical limit is met |
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Term
| A label on foods prepared and packaged onsite for retail sales must list which information |
|
Definition
| a list of all ingredients used in descending order by weight |
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Term
| The best way to thaw TCS food is to |
|
Definition
| refrigerate it and maintain its temperature at 41F or less |
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Term
| A cook is serving leftover chicken stew for lunch at a nursing home. Before placing it in hot holding, it must reach which internal temperature for 15 seconds |
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Definition
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Term
| Doing which phase in an operation does food safety control begin |
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Definition
|
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Term
| Once a ready to eat TCS food has been opened, a cook has how many hours before food must be used and/or properly labeled |
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Definition
|
|
Term
| What type of sink must be used for handwashing |
|
Definition
|
|
Term
| Which must be in place if an operation wants to vacuum0package meat |
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Definition
|
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Term
| During on the job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do |
|
Definition
| Throw out the cooked poultry and reinforce correct food-handling |
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Term
| a food handler with jaundice, this is an indication of exposure to |
|
Definition
|
|
Term
| A stem thermometer with a small-diameter probe is required for |
|
Definition
| measuring hot and cold TCS Food |
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Term
| Which risk may result from having a cross-connection |
|
Definition
| the drinkable water supply may become contaminated |
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Term
| A food handler wearing nail polish without gloves could contaminate the food with which type of contaminant |
|
Definition
|
|
Term
| What is one approved wat to preset utensils |
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Definition
|
|
Term
| which type of contamination can result from using glass to scoop ice |
|
Definition
|
|
Term
| An example of TCS food is a(n) |
|
Definition
|
|
Term
| When using running water as a method of thawing food, the water temperature should be at or below |
|
Definition
|
|
Term
| Which type of sanitizer is bleach |
|
Definition
|
|
Term
| An operation must obtain a variance from the regulatory authority if |
|
Definition
| smoking is used as a method of preparation |
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|
Term
| When working around food, a food handler is required to wear |
|
Definition
|
|
Term
|
Definition
| the concentration of a solution |
|
|
Term
| storage containers for recyclables must be designed to |
|
Definition
| allow liquids to drain out |
|
|
Term
| TCS food prepared on site may be held at 41F or lower for a maximum of how many days |
|
Definition
|
|
Term
| Poultry has been correctly cooked when it heats to which minimum internal temperature for 15 seconds |
|
Definition
|
|
Term
| Which is one way to preventing backflow |
|
Definition
| use an appropriately place air gap |
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Term
| Seafood gumbo was prepped on Thursday, properly cooled and stored, and reheated Friday night for dinner. At this point, how many times has the gumbo passed through the temperature danger zone |
|
Definition
|
|
Term
| A nursing home has placed an order for 25 box lunches for a picnic. A specialty sandwich will be served. In reviewing the standard ingredients for the sandwich, which item should be left off |
|
Definition
|
|
Term
| when cooking raw foods in a microwave, food must be |
|
Definition
| stirred midway through the cooking process |
|
|
Term
| Ready to eat TCS food prepped onsite may be stored in a cooler for up to 7 days as long as the internal temperature of the food remains at or below |
|
Definition
|
|
Term
| A Food handler returning a hamburger to the grill after determining that is has not yet achieved the minimum internal temperature is applying which HACCP principle |
|
Definition
|
|
Term
| An operation is establishing a HACCP Plan. To ensure its effectiveness, the manager has to decide to cook every chicken breast to a minimum of 170F. This is an example of |
|
Definition
| establishing critical limits |
|
|
Term
| what is the first step in the correct handwashing process |
|
Definition
| wet hands with warm water |
|
|
Term
| after observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the manager should |
|
Definition
| stop the food handler immediately and review the correct procedure for garbage handling |
|
|
Term
| The space between the faucet and the flood rim of a sink is known as a(n) |
|
Definition
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