Term
| Why are infants and young children at higher risk for getting a foodborne illness? |
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Definition
| They have not yet built up their immune systems. |
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Term
| Which bacteria is commonly linked with cooked rice dishes? |
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Definition
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Term
| Scombroid poisoning can be prevented by |
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Definition
| purchasing fish from approved, reputable suppliers. |
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Term
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Definition
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Term
| Which is a biological contaminate |
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Definition
| Ciguatera toxin in a red snapper |
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Term
| Jaundice is a symptom of which foodborne illness? |
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Definition
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Term
| As part of handwashing, foodhandlers must scrub their hands and arms for |
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Definition
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Term
| What should a manager of a quick-service operation do if a foodhandler reports having a sore throat and a fever |
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Definition
| Restrict the foodhandler from working with food |
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Term
| To work with food, a foodhandler with a hand wound must |
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Definition
| bandage the wound and wear a single-use glove. |
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Term
| What piece of jewelry is a foodhandler allowed to wear |
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Definition
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Term
| Foodhandlers should wash their hands before and after |
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Definition
| every 4 hours during continual use, and more often as needed |
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Term
| How should the temperature of a shipment of sour cream be taken when it arrives at an operation? |
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Definition
| Remove the lid of a container and put the thermometer stem into the sour cream |
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Term
| For which condition should you reject a shipment of fresh chicken |
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Definition
| No USDA or state department of agriculture inspection stamp |
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Term
| A foodhandler who spends an entire shirt forming hamburger patties should change gloves |
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Definition
| every 4 hours during continual use, and more often as needed |
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Term
| Which item is stored correctly in the cooler |
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Definition
| Macaroni salad stored above raw salmon |
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Term
| Cut melons should be stores at what internal temperature |
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Definition
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Term
| All ready-to-eat food that will be stored for longer than____ hours must be labeled |
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Definition
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Term
| What is the purpose of Material Safetly Data Sheets? |
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Definition
| Inform staff of safe use and hazards associated with chemicals used in the operation |
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Term
| What is the minimum internal cooking temperature for seafood? |
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Definition
| 145°F (63°C) or higher for 15 seconds |
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Term
| Leftover chili to be put in hot-holding must be reheated to |
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Definition
| 165°F (74°C) for 15 seconds within two hours |
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Term
| Food must be cooled from 135°F (57°C) to ____ within 2 hours |
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Definition
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Term
| Food should NEVER be thawed |
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Definition
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Term
| A stockpot of soup that needs to cool should be placed |
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Definition
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Term
| What type of container should be used to transport TCS food from the place of preparation to the place of service? |
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Definition
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Term
| How long can refrigerated food that is prepped on-site be stored in a cooler? |
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Definition
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Term
| Where should pesticides be stored? |
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Definition
| In a secure storage area away from food |
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Term
| What is the only certain way to prevent backflow? |
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Definition
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Term
| A backup of raw sewage has occurred in the kitchen. What should happen next? |
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Definition
| Close the affected area and clean it |
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Term
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Definition
| Curved, sealed edge between a floor and a wall |
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Term
| The first step in cleaning and sanitizing items in a three-compartment sink is |
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Definition
| rinsing, scraping, or soaking items |
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Term
| What is the definition of sanitizing |
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Definition
| Reducing the pathogens on a surface to safe levels |
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Term
| If a food-contact surface is in constant use, it should be cleaned and sanitized every |
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Definition
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Term
| What is the third step in cleaning and sanitizing a prep table |
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Definition
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Term
| Which probe should be used to check the temperature of a pork roast |
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Definition
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Term
| To prevent cross-contact, |
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Definition
| clean and sanitize utensils before each use. |
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Term
| Wheezing and hives are symptoms of |
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Definition
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Term
| Which organization makes recommendations for food safety regulation of the foodservice industry |
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Definition
| Centers for Disease Control and Prevention. |
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Term
| For which reason could an inspector close an operation |
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Definition
| Infestation of cockroaches or mice |
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Term
| Which training method relies on volunteers acting out a script |
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Definition
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