All Flashcards
1
Q
T or f:
Adults are more likely than preschool children to get sick from contaminated food.
A
False!
2
Q
Unsafe how?
Leftover chili is cooled on the counter.
Cross contamination
Poor personal hygiene
Time temperature abuse
A
Time temperature abuse
3
Q
Unsafe how?
A food handler wearing gloves places a chicken breast on the grill and then places lettuce on a bun.
Cross contamination
Poor personal hygiene
Time temp abuse
A
Cross contamination
4
Q
Unsafe how?
Food handler prepping salad stops to scratch an itch on her arm and the returns to making the salad.
Cross contamination
Poor hygiene
Time temp abuse
A
Poor personal hygiene
5
Q
Unsafe how?
A server setting tables touches the food contact surfaces of a water glass when placing it on the table
Cross contamination
Poor hygiene
Time temp abuse
A
Cross contamination
6
Q
Is this a TCS food or contain a TCS food?
Baked potatoes
A
Yes!
7
Q
Is this a TCS food or contain a TCS food?
Orange juice
A
No!
8
Q
Is this a TCS food or contain a TCS food?
Pizza with tomatoes and green pepper
A
Yes!
9
Q
Is this a TCS food or contain a TCS food?
Poached salmon
A
Yes!
10
Q
Is this a TCS food or contain a TCS food?
Re fried beans
A
Yes!
11
Q
Is this a TCS food or contain a TCS food?
Scrambled eggs
A
Yes!
12
Q
Is this a TCS food or contain a TCS food?
Shrimp fried rice
A
Yes!
13
Q
Is this a TCS food or contain a TCS food?
Tofu ice cream
A
Yes!
14
Q
Is this a TCS food or contain a TCS food?
Vanilla milkshake
A
Yes!
15
Q
Is this a TCS food or contain a TCS food?
While wheat bread
A
No!
16
Q
True or false?
All pathogens need oxygen to grow
A
False
17
Q
True or false?
The most important way to prevent food borne illnesses cause by viruses is to control time and temp.
A
False! It is washing hands
18
Q
True or false?
Salmonella Typhi is commonly linked with ground beef.
A
False!
19
Q
True or false?
Parasites are commonly associated with seafood.
A
True!
20
Q
List the six conditions that pathogens need to grow.
A
Food Acidity Temp Time Oxygen Moisture
21
Q
What 2 foods are linked to this pathogen?
Hepatitis A
A
Ready to eat food
Contaminated water
22
Q
What 3 foods are linked to this pathogen?
Norovirus
A
Ready to eat food
Shellfish
Contaminated water
23
Q
What 2 foods are linked to this pathogen?
Salmonella
A
Beverages
Shellfish
24
Q
What 2 foods are linked to this pathogen?
Shigella spp.
A
Produce
Contaminated water
25
What 2 foods are linked to this pathogen?
Shiga toxin-producing Escherichia coli
Meat
Produce
26
What 2 foods are linked to this pathogen?
Nontyphoidal salmonella
Meat
Produce
27
What are the three types of contaminants that are a risk to food?
Chemical
Physical
Biological
28
True or false?
You should wash your hands after smoking.
True!
29
True or false?
You shouldn't have painted nails when serving food.
True!
30
Wearing a dirty uniform could contaminate food.
True!
31
True or false?
Use hand antiseptic before washing hands.
False!
32
What are the 5 hand washing steps, in the correct order?
1) wet hands and arms with hot running water.
2) apply enough soap to build up good lather.
3) vigorously scrub hands and arms for at least 10-15 seconds.
4) rinse hands and arms thoroughly under warm running water.
5) dry hands and arms with single use towel or hand dryer.
33
Can this contaminate food?
Roughing hair, face, body.
Yes!
34
Can this contaminate food?
Wearing hat while prepping food.
No!
35
Can this contaminate food?
Handling money
Yes!
36
Can this contaminate food?
Wearing a clean apron
No!
37
Can this contaminate food?
| Coughing or sneezing
Yes!
38
Should the food handler be excluded from the operation?
At a hospital with sore throat and fever
Yes!
39
Should the food handler be excluded from the operation?
At a nursing home with jaundice
Yes!
40
Should the food handler be excluded from the operation?
At a restaurant who vomited this morning
Yes!
41
True or false?
Rinsing a cutting board will prevent cross contamination with the next item placed on it.
False!
42
True or false?
Some thermometers can be calibrated.
False!
43
True or false?
Chicken held at an internal temperature of 125* F has been time temp abused.
True!
44
Name the two ways you can prevent cross contamination.
Separate equipment when cooking
Sanitize/wash hands
45
What is the temperature danger zone?
42* F to 135 * F
46
What is the temperature range at which food borne pathogens grow most quickly?
70* F to 125* F
47
Thermometers used to measure the temp of food must be accurate to.......
30-32* F
48
Place a probe into the .............. Part of the food
Thickest
49
Wait............seconds after inserting a bimetallic stemmed therm before recording the temp of food.
15 seconds
50
Make sure the thermometers are accurate by .......... them regularly.
Cleaning
51
Sanitize thermometers by using a sanitizing solution for ............... surfaces.
Food contact.
52
True or false?
| You can store food and any durable container that you can cover.
False.
53
True or false?
| Arrange stored food by its use by date so that you can use the oldest food first.
True!
54
True or false?
| You should reject a delivery of frozen steaks covered and ice crystals.
True!
55
Fill in the blank with the correct word; store food at least ....... inches .......... centimeters off the floor.
6 inches 15 cm
56
Fill in the blank with the correct word: store raw meat, poultry, and seafood .......... ready to eat food.
Under
57
Fill in the blank with the correct word: purchase food from ............, reputable suppliers.
Approved
58
Fill in the blank with the correct word: store ready to eat TCS food that is prepared on site for no more then ............. days.
7
59
And what order should each food order item be placed on the refrigerator shelf?
Ground beef, raw poultry, cake.
Cake on highest shelf, ground beef on the second shelf, and roll poultry on the bottom shelf.
60
True or false? Coolers are designed to cool hot food quickly.
False
61
True or false? Cook a whole turkey to a minimum internal cooking temperature of 155°F for 15 seconds.
False. 165°F
62
True or false? The first step and cooling TCS food is to cool it from 135°F to 70°F within three hours.
False, two hours.
63
True or false? Fish cooked in the microwave must be cooked to a minimum internal temperature of 145°F.
False
64
What are the four acceptable methods of thawing food?
Running water, 70°F or below.
In a refrigerator/cooler from freezer.
Microwave.
As part of cooking process.
65
What is the minimum internal cooking temperature for swordfish steaks?
145°F for 15 seconds
66
What is the minimum internal cooking temperature for a whole chicken?
165°F for 15 seconds.
67
What is the minimum internal cooking temperature for pork chops?
145°F for 15 seconds.
68
What is the minimum internal cooking temperature for ground beef patties?
155°F for 15 seconds
69
What is the minimum internal cooking temperature for glazed carrots for hot – holding?
135°F
70
What are the ways you can correctly cool a large pot of chili?
Put in container for four hours and ice then cooler for two hours.
Stir chili with ice paddle.
Blast chiller.
71
True or false? Hold cold TCS food at an internal temperature of 41°F or lower.
True
72
True or false? Hold hot TCS food at an internal temperature of 120°F or higher.
False
73
True or false? Your operation may be allowed to hold chicken salad at room temperature at the salad has a label specifying that it must be thrown out after eight hours.
False
74
True or false? When holding TCS food for service, the internal temperature must be checked at least every four hours.
True
75
Why shouldn't a server use a glass to scoop ice?
Because the glass can break and chip.
76
What can happen if food is not been held at the correct temperature?
Viruses can set in and cause foodborne illness.
77
True or false? Different areas of the facility have different lighting intensity requirements.
True
78
True or false? When mounted on legs, stationary equipment must be at least 2 inches off of the floor.
False
79
True or false? And electrical power outage is considered by local regulatory authorities to be an eminent health hazard.
True
80
True or false? The EPA creates national standards for food service equipment that comes in contact with food.
False
81
What items are needed in a handwashing station?
Antiseptic soap, single role of towels, hand dryer, garbage container.
82
What is the definition of the term airgap?
Airspace that separates an outlet of safe water from a potentially contaminated source of water.
83
What is the definition of the term backflow?
Reverse flow of contaminants there a cross connection into a drinkable water supply.
84
What is the definition of the term food candle?
Measure of lighting intensity.
85
What is the definition of the term cross connection?
Physical link between save water and dirty water.
86
True or false? Surfaces must be sanitized before they are cleaned.
False
87
True or false? Cleaning reduces the number of pathogens want to surface to safe levels.
False
88
True or false? Utensils cleaned and sanitized and the three compartment sink should be dried with a clean towel.
False
89
True or false? Soaking items for 30 seconds and water at least 171°F is an acceptable way to sanitize items.
True
90
List the four instances when a food contact surface must be cleaned and sanitized.
Cleaning the surface before using new food.
After food is prepped.
If interrupted during tasks.
After using.
91
List the five factors that affect a sanitizers effectiveness.
Temperature, concentration, water hardness, contact time, pH level – 100 ppm part
92
What are the five steps for cleaning and sanitizing in a three compartment sink?
Rents, scrape, or soak items before washing them. Wash items in the first sink. Wrens items and second sink. Sanitize items and third sink. Air dry items on a clean and sanitize service.
93
Why are elderly people at a higher risk for foodborne illnesses?
Their immune system's have weekend with age
94
The three categories of food safety hazards are biological physical and
Chemical
95
For a foodborne illness to be considered in "outbreak" a minimum of how many people most experience the same illness after eating the same food?
2
96
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
Time temperature control
97
According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Purchasing food from unsafe sources
98
What is the best method for preventing Hemorrhagic colitis?
Controlling time and temperature
99
What is the best method for preventing neurotoxic shellfish poisoning?
Purchasing from approved reputable suppliers
100
What is the best method for preventing listeriosis?
Controlling time and temperature
101
What is the best method for preventing amnesic shellfish poisoning?
Purchasing from approved reputable suppliers
102
What is the best method for preventing vibrio Vulnificus primary septicemia?
Purchasing from approved reputable suppliers
103
What is the best method for preventing staphylococcal gastroenteritis?
Practicing personal hygiene
104
What is the best method for preventing Norovirus gastroenteritis?
Practicing in personal hygiene
105
What is the best method for preventing salmonellosis?
Preventing cross-contamination
106
What is the best method for preventing Giardiasis?
Purchasing from approved reputable suppliers
107
What is the best method for preventing scombroid poisoning?
Purchasing from approved reputable suppliers
108
What is the best method for preventing shigellosis?
Practicing personal hygiene
109
What is the best method for preventing basileus serious gastroenteritis?
Controlling time and temperature
110
What is the best method for preventing botulism?
Controlling time and temperature
111
What is the best method for preventing Clostridium perfringens gastroenteritis?
Controlling time and temperature
112
What is the best method for preventing hepatitis A?
Practicing personal hygiene
113
What is the best method for preventing anisakiasis ?
Purchasing from approve reputable dealers
114
What is the best method for preventing Cryptosporidiosis?
Purchasing from approved reputable suppliers
115
What is the best method for preventing paralytic shellfish poisoning?
Purchasing from approves reputable suppliers
116
What is the best method for preventing ciguatera fish poisoning?
Purchasing from approved reputable suppliers
117
What is the best method for preventing vibrio gastroenteritis?
Purchasing from approved reputable suppliers
118
Foodborne pathogens grow well at what temperatures?
Between 41°F to 135°F
119
FATTOM stands for food, acidity, temperature, time, oxygen and what?
Moisture
120
Which pathogen is primarily found in the hair, nose, and throat of humans?
Staphylococcus arias
121
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Shiga toxin producing E. coli
122
Which practice can reduce salmonella and poultry to safe levels?
Cooking food to the right temperature
123
Covering wounds can help prevent the spread of which pathogen?
Staphylococcus
124
Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?
Hepatitis A
125
Viruses such as Noreau virus and hepatitis A can Beastrad one foodhandlers failed to?
Wash their hands
126
What is the best way to prevent foodborne illness caused by seafood toxins?
Purchasing seafood from approved reputable dealers
127
A person who ate raw voicers later become disoriented and suffered memory loss. What illness was most likely the cause?
Amnesiac shellfish poisoning
128
Food service operation should not use mushrooms and less they have been?
Purchased from an approved reputable supplier
129
Eggs and peanut are dangerous for people with Which condition?
Food allergies
130
Cooking tomato sauce and a copper pot can cause which foodborne illness?
Toxic metal poisoning
131
To prevent chemical contamination chemical should be stored ......... food and utensils.
Separate from
132
Itching and tightening of the throat are symptoms of what?
Food allergy
133
To prevent food allergens from being transferred to food…
Clean and sanitize utensils before use.
134
What three-point should've food defense program focus on to prevent possible threats to food?
Human elements, building interior, building exterior
135
What was foodhandlers do after touching their hair, face, or body?
Wash their hands
136
What should foodhandlers do after prepping food and before using the restroom?
Take off their aprons
137
Which piece of jewelry can be worn by a foodhandler?
Plane band ring
138
When should hand antiseptics be used?
After washing hands
139
When should foodhandlers who wear gloves wash their hands?
Before putting on the gloves
140
Foodhandlers should keep their fingernails?
Short and unpolished
141
A cook wore single use gloves while forming raw ground beef into patties. The cook continue to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns
142
What a foodhandler has been diagnosed with shigellosis, what steps must be taken?
The foodhandler must be told to not come into work
143
Foodhandlers can't work in their operation if they have an illness caused by what pathogen?
Salmonella typhi
144
Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?
Sore throat with fever
145
Food handler should not eat, drink, smoke, or chew gum or tobacco while?
Prepping food
146
What should foodhandlers do if they cut their fingers while prepping food?
Cover the world with a bandage and a glove or a finger cot
147
Chandler has finished trimming raw chicken on the cutting board and needs to prep vegetables. What must be done to the cutting board?
It must be washed, rinsed, and sanitized
148
Which of these practices can help prevent cross-contamination?
Using a designated cutting board one prepping meet
149
Infrared thermometer should be used to measure the what?
Surface temperature of a grill
150
At what temperatures do foodborne pathogens grow most quickly?
Between 70°F and a 125°F
151
Which thermocouple probe should be used to check the temperature of a large stock pot of soup?
Immersion probe
152
When a thermometer is calibrated using the ice point method, it should be adjusted to what after the stem or probe has been placed in the ice water?
32°F
153
What type of thermometer is not appropriate for use in a restaurant or food service operation?
Glass thermometer
154
What is the most important factor in choosing and approved food supplier?
It has been inspected in compliance with local, state, and federal laws.
155
Containers of raw shot shellfish bigger than one half gallon must have the name and address of the Packer, the certification number, and a?
Date that they were shucked
156
What is the maximum acceptable receiving temperature for fresh beef?
41°F
157
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?
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
158
What is the warmest acceptable receiving temperature for eggs?
45°F
159
Where should raw poultry be placed in a cooler?
On the bottom shelf
160
Why is first in, first out Storage used?
To ensure that the oldest food is used first
161
When storing TCS, ready to eat food that was prepared on site, what information must be included on the label?
Sell by or discard date
162
What is the warmest temperature at which ground beef can safely stored?
41°F
163
Large ice crystals and a case of frozen food or evidence that the product may have been?
Thawed and refrozen
164
How should cartons of coleslaw be checked for correct receiving temperature?
Open the carton and inserted thermometer stem into the food
165
A box of sirloin steaks carries a state department of agriculture inspection stamp what does the stamp indicate?
The meet and processing plant have met certain standards
166
At what temperature should dry storage rooms be kept?
50°F to 70°F
167
When storing food using the FIFL method, the food was the earliest use by date should be stored?
In front of food with later use by dates
168
An operation that is prepped tuna salad can store it at 41°F or lower for a maximum of how many days?
Seven
169
It is important to avoid lining cooler shelves with aluminum for oil because the foil
Can restrict the flow of cold air
170
Beef stew must be cold from 135°F to 70°F within ------ hours and from 70°F two 41°F or lower and the next -------- hours.
Two, four
171
What must you do immediately after thawing food in the microwave?
Cook it
172
What is the minimum internal cooking temperature for stuffed pork chops?
155°F
173
What are the time and temperature requirements for reheating TCS food for hot holding?
165°F for 15 seconds within two hours
174
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in the microwave?
165°F
175
What is the minimum internal cooking temperature for eggs that will be hot held for later service?
155°F
176
What is the danger of not cleaning and sanitizing the prep table between uses?
Cross-contamination
177
What is the correct way to cool a stock pot of clam chowder?
Put the stockpot into ice water
178
What is the minimum internal cooking temperature for ground beef?
155°F
179
When serving, it is important to avoid touching the ------ of a plate.
Top
180
Serving utensil should be used to serve a maximum of how many items at a time?
One
181
At what maximum internal temperature should cool TCS food be held?
41°F
182
When returning to self-service Lions for more food, customer should not what on their dirty plates?
Refill
183
At what minimum internal temperature should hot TCS food be held?
135°F
184
Where allowed, TCS hot food can be held without temperature control for a maximum of how many hours before being sold, served, or thrown out?
Four hours
185
When serving it is important to avoid touching the what of a plate?
Edges
186
Serving utensil should be used to serve on minimum of how many food items at a time?
One
187
At what maximum internal temperature should cold TCS food be held?
60°F
188
The temperature of a roast is check to see if it has met its critical limit of 145°F for four minutes. This is an example of which HACCP principal?
Monitoring
189
The temperature of a pot of beef stew is checked during holding. The stew was not meant the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principal?
Corrective action
190
The CDC has determined five common risk factors for foodborne illness. They are: purchasing food from unsafe sources, feeling to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene, and using?
Contaminated equipment
191
What is the first step in developing a HACCP plan?
Conduct a hazard analysis.
192
A food safety management system is a group of-for preventing foodborne illness.
Procedures and practices
193
What is the purpose of a food safety management system?
To identify and control possible hazards in the flow of food
194
A chef sanitize the thermometer probe and then check the temperature of minestrone soup being held in a hot holding unit. The temperature was 120°F, which did not meet the operations critical limit of 135°F. The chef recorded the temperature in the log and read of the soup to 165°F for 15 seconds within two hours. Which was the corrective action?
Re-heating the soup
195
And operational wants to smoke food as a method of preservation must have a what?
H a CCP plan
196
What is the third step an active managerial control?
Monitor the policies and procedures
197
Which is an example of when a H a CCP plan is required?
Serving brought oysters from a display tank
198
Generally, operations that use a private water source, such as a well, must have a test in at least?
Every year
199
What is the only completely reliable method for preventing backflow?
Airgap
200
When installing tabletop equipment on legs, the space between the base of the equipment in the tabletop must be at least?
4 inches
201
How hot should the hot water at the handwashing station get?
At least 100°F
202
Food service equipment that has been certified as meeting certain standards maybe stand with the what Mark?
NSF Mark
203
What information should be posted on or near dishwasher?
Water temperature, conveyor speed, and water pressure
204
To keep food from being contaminated by lighting use what?
Shields on heat lamps
205
Which is a source of potable water? Collected rainwater, gray water collection tanks, untested private water sources, or water transport vehicles.
Water transport vehicles
206
Outdoor garbage container should be
Kept covered with tight fitting lid
207
What is a cross connection?
Link between sources of safe and dirty water
208
Backflow is been contaminated water…
Flows in reverse because of water pressure
209
What is sanitizing?
Reducing pathogen's to safe levels
210
If food contact surfaces are in constant use, how often must they be clean and sanitized?
Every four hours
211
An employee wants to make a sanitizer solution to spray onto food contact surfaces. What must be done to ensure that it is been made correctly?
Test the solution with a sanitizer test kit
212
How can food service managers find out which chemical sanitizers are appropriate for their operations?
Check with the local regulatory authority
213
What should be done when throwing away chemicals?
Follow label instructions and any regulatory requirements that apply
214
Material safety data sheets "MSDS" should be…
Kept so employees can access them
215
Flatware and utensils that I've been cleaned and sanitized should be stored…
With the handles facing up
216
What is the correct way to clean and sanitize the prep table?
Wash, rinse, sanitize, air dry
217
Who should apply pesticides?
Past control operator
218
Cockroaches typically are found in places that are…
Warm, moist, and dark
219
What kind of odor is a sign that roaches might be present?
Strong, oily odor
220
The three basic rules of an integrated pest management program are 1. Did not pass access to the operation, 2.-------,3. Work with a licensed PCO to eliminate tests that do enter.
Deny pests food, water, and a nesting or hiding place
221
After pesticides have been applied, food contact surfaces should be…
Washed, rinsed, and sanitized.
222
Is pesticides are stored in the operation, where should they be kept?
In a secure location, away from food
223
A back up of raw sewage and significant lack of refrigeration can result in…
Closure of the operation by the regulatory authority
224
A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?
Inspectors identification
225
Which agency enforces food safety in a restaurant?
State or local regulatory authority
226
Who is responsible for keeping food safe in operation?
Manager/operator
227
When should staff receive food safety training?
When an employee is hired, and then periodically after that
228
Employees must be trained in the critical areas of personal hygiene, safe food preparation, cleaning and sanitizing, and…
Save chemical handling
229
The managers responsibility for staff food safety training is too…
Make sure that staff has the knowledge and skills to keep food safe
230
All new staff should receive training on…
Personal hygiene
231
What is the first task in training a large group of servers to prevent contamination of food?
Assess the training needs of the servers on this topic
232
And which training method as a trainer ask a series of questions to draw on the knowledge and experience of the learners?
Guided discussion
