Practice Test Flashcards
1
Q
Parasites are commonly associated with:
A
Fish
2
Q
Ciguatera toxin is commonly found in:
A
Amberjack
3
Q
Which two of the below are a TCS food?
A
Cut tomatoes and raw sprouts.
4
Q
What should foodservice operators do to prevent the spread of Hepatitis A?
A
Exclude staff with jaundice from the operation.
5
Q
In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan of fresh chicken be stores in a cooler?
A
Lettuce, fresh halibut, fresh ground beef, fresh ground chicken.
6
Q
A meat sauce that was made at the restaurant is being reheated for hot holding. What is the minimum temperature that the meat sauce must be reheated to?
A
165F
7
Q
What food may be reserved to customers?
A
Unopened prepackaged food.
8
Q
What is the minimum water temperature required when using hot water to manually sanitize utensils?
A
171F
9
Q
What is the minimum contact time for iodine to properly sanitize?
A
30 Seconds.
10
Q
If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and sanitized?
A
Every four hours.
11
Q
What agency oversees the safe processing of eggs?
A
USDA.
12
Q
List the five most common causes of foodborne illnesses:
A
- Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene.
13
Q
What are the three groups of people that are at higher risk of getting a foodborne illness?
A
- Elderly people.
- Preschool aged children.
- People with compromised immune systems.
14
Q
List the three types of contamination:
A
- Biological.
- Chemical.
- Physical.
15
Q
What does FAT TOM stand for?
A
Food
Acidity
Temperature
Time
Oxygen
Moisture
16
Q
Give six examples of a TCS food:
A
- Milk and dairy.
- Shell eggs
- Meat
- Poultry
- Fish
- Tofu or soy protein.
17
Q
According to the FDA, the temperature danger zone is ___ F to ___ F.
A
41F to 135F
18
Q
What temperature range does bacteria grow more quickly?
A
70F to 125F
19
Q
Which of the two factors in FAT TOM are the easiest to control?
A
Time and temperature.
20
Q
Viruses require a ___ ___ to grow.
A
Living host.
21
Q
Two types of food commonly associated with foodborne viruses are ___ and ___.
A
Ready to eat food and shellfish.
22
Q
The most common viral foodborne viruses are ___ and ___.
A
Hepititis A and Norovirus
23
Q
The two most effective ways to protecting against viral foodborne illnesses are ___ and ___.
A
Personal hygiene and quick removal of vomit and diarrhea
24
Q
The most common food associated with parasites is ___
A
Seafood/fish.
25
The nine most common food allergies:
Milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts, sesame.
26
Five steps to properly washing hands:
1. Wet hands and arms.
2. Apply soap.
3. Scrub hands and arms for 10-15 seconds.
4. Rinse your hands and arms - water temp = 85F.
5. Dry hands and arms.
27
List the big six pathogens:
Salmonella Typhi
Nontyphodial Salmonella
Shigella
Shiga-toxin producing E. Coli
Hepatitis A
Norovirus
28
How often do you need to recalibrate a thermometer?
After they have been bumped or dropped
After they have been exposed to extreme temperature changes
Before deliveries
Before each shift.
29
How do you recalibrate a bimetallic stemmed thermometer?
Boiling point calibration - 212F
Ice point calibration - 32F
30
What temperature must cold TCS food meet during delivery?
41F
31
What temperature must live shellfish meet during delivery?
50F
32
What temperature must shell eggs meet during delivery?
45F
33
What temperature must milk meet during delivery?
45F
34
What temperature must hot TCS food meet during delivery?
135F
35
What temperature must shucked shellfish meet during delivery?
45F
36
Store TCS food at an internal temperature of ___ F or lower - ___ F or higher.
41/135
37
Store items at least ___ inches off the floor.
6 inches.
38
What are the four methods for thawing food?
In refrigerator.
Under running drinkeable water at 70F or lower.
Ina. microwave, then cook immediately.
As part of a cooking process.
39
What does ROP stand for?
Reduced oxygen packaging.
40
What is variance?
A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
41
How many days can prepared food be kept at 41 degrees or lower?
7 days.
42
What are three methods for cooling food?
Ice-water bath.
Blast chiller.
Ice paddle
Ice or cold water as ingredient.
43
To cool foods properly, you must cool the food from ___ degrees to ___ degrees in two hours, then from ___ degrees to ___ degrees in four hours.
135 to 70; 70 to 41
44
Hot foods must be held at ___ degrees or higher.
135
45
Cold foods must be held at ___ degrees or lower.
41
46
What does HACCP stand for?
Hazard analysis critical control point.
47
Floor mounted equipment must be mounted at least ___ inches off the floor.
6 inches.
48
Heavy tabletop equipment must be mounted at least ___ inches off the table.
4 inches.
49
Handwashing sinks should only be used for ___.
Handwashing.
50
Handwashing stations should have what five components?
Hot and cold running water.
Soap
Way to dry hands
Garbage container
Signage
51
What are the two backflow prevention methods:
Avoid creating a cross-connection
Install a mechanical device
Make sure you have an air gap.
52
A cross connection is a physical link between ___ water and ___ water.
clean; dirty
53
The brightest part of the restaurant should be the ___ area.
Prep area.
54
Good ventilation prevents buildup of ___ and ___ from the walls and ceilings.
Grease and condensation.
55
Garbage cans must be kept ___ and have tight fitting ___ if kept outside.
Clean; lids
56
Dumpsters should be kept ___ and stores on a ___ surface.
Covered; nonabsorbent.
57
Three rules for pest prevention are:
Access
Food, water, shelter
Pest control officer.
58
Sanitizing is the process of reducing pathogens to a ___ ___.
Safe level.
59
Effective cleaning programs require:
Creating a master cleaning schedule.
Training employees to follow schedule.
Monitoring the program.
60
The four parts of a master cleaning schedule include:
What should be cleaned.
Who should clean it.
When it should be cleaned.
How it should be cleaned.
61
Heat sanitizing by machine requires a final rise of ___ F.
180
62
Heat sanitization by immersion requires a minimum temperature of ___ F for at least ___ seconds.
171F; 30
63
Ever chemical in a restaurant is required to have a:
Safety data sheet
64
The three most common types of sanitizers used in restaurants are:
Chlorine
Iodine
Quats
65
The PPm of chlorine is ___ and the contact time is ___.
50-99 PPM; 7 seconds.
66
The PPM of iodine is ___ and the contact time is ___.
12.5-25 ppm; 30 seconds.
67
The contact time for quats is ___.
30 seconds.
68
What is each compartment used for in a three-compartment sink?
Cleaning/washing
Rinsing
Sanitizing
69
The wash water in the first sink should be a minimum of ___F.
110F
70
The five step process of manually cleaning and sanitizing equipment and utensils is:
Scrape or remove food from surface
Wash
Rinse
Sanitize
Air dry.
71
After an operation has been closed due to an extended power outage, when can it begin service again?
After approval is obtained from the regulatory.
72
When thinking about employee training, managers must:
Model correct foo-safety behavior for food handlers at all times.
73
Due to a natural disaster, a restaurant is forced to close. The authorization to reopen must be issued by the:
State or regulatory authority.
74
When using a thermometer to measure food temperature, to what degrees Fahrenheit must the thermometer be accurate?
+/- 2F.
75
Which of the following is one of the big nine allergens?
Everthing seeded bagel.
76
When practicing HACCP, a control measure for naturally occurring contamination in raw molluscan shell fish would be to:
Purchase the food from an approved supplier.
77
Wen receiving fish for sale or service, it must be:
Undamaged and odor free.
78
If a bag of flour is received with tears in the packaging, it should be:
Returned to the supplier.
79
Which of the following is an example of how food handlers should keep their fingernails:
Short, clean, and unpolished.
80
Which would cause an operation to be forced to close immediately?
Rodent infestation.
81
How far off the floor should stationary kitchen equipment with legs be mounted?
6 inches
82
The purpose of an air gap is:
Backflow prevention.
83
Food prep equipment, like cutting boards, must be designed to be:
Durable.
84
Which of the following is a risk associated with having a cross-connection?
The drinkable water supply may become contaminated.
85
In order to prevent pests from getting into an operation, all doors, windows, and skylights should be:
Tight-fitting and free of cracks.
86
What is the physical link that allows backflow between drinkable water and non-drinkable water?
Cross-connection.
87
Who should be spraying pesticide?
Certified pest-control operator.
88
Where should you store a cloth used for wiping counters and equipment between uses?
Sanitizing solution.
89
An operation must have specific procedures for employees to follow that list actions to perform when cleaning up:
Vomit and diarrhea.
90
What should the food handler do after preparing raw poultry?
Clean and sanitize all work surfaces and utensils.
91
Sanitizer concentration is measured in:
Parts per million (ppm).
92
A pot is being washed in a three-compartment sink, and some food bits are stuck on it. Which is the correct way to clean the pan?
Scrape the pot, wash it in a detergent solution, rinse, sanitize, and air dry.
93
If a sanitizing solution has weakened after two hours, which action should a food handler take?
Replace the entire solution.
94
Cleaning chemicals and other toxic materials can be stored:
Away from the food prep area.
95
The use of hard water when prepping a sanitizing solution will cause the sanitizer to be:
Less effective.
96
Chemicals that are transferred to secondary containers must be labeled with the chemical's:
Common name.
97
Which is an example of a corrective action?
Reheating food on a buffet that is below 135F.
98
Utensils should be provided for each item in a self-service area to prevent customers from:
Using their bare hands to dispense food.
99
Food has been honestly presented if it:
Does not contain color additives.
100
Two guests order sirloin and fish. One is allergic to fish, and the chef uses the same tongs to touch both foods. What has the chef committed?
Cross contact.
101
Reusable containers provided by an operation for take-home food must be:
Cleaned and sanitized by the operaiton before being refilled.
102
A cook is assigned to monitor and record temperatures on the steam table in order to:
Avoid time-temperature abuse.
103
Which of the following is an effective method of preventing cross-contamination:
Cleaning and sanitizing cutting boards between prepping cooked and raw meat.
104
Chopped or minced fish should be cooked to which minimum internal temperature?
155F.
105
What is the first step in cooling a deep pan of rice?
Divide the rice into shallow pans.
106
After vomiting, a food handler should NOT return to work until symptom free for how many hours?
24.
107
Cooked vegetables need to be:
Held at 135F or higher.
108
Which food needs to be cooked to a minimum internal temp of 155F for 17 seconds?
Ground beef patties.
109
Which thermometer checks the surface temperature of food?
Infrared.
110
Which is a physical contaminant when found in food?
Shell fragment.
111
When granola with nuts is packaged for retail sale, the label should include:
Major allergen information.
112
A thermometer used for measuring food temperatures should not contain mercury and should:
Be accurate to +/- 2F.
113
Shell stock identification tags that accompany shellfish deliveries must be kept for how many days after use?
90
114
The label on each separate pan of weighed and portioned sliced roast beef must show what information?
Discard date for roast bewef.
115
A refridgerated delivery truck brings chopped lettuce, shell eggs, poultry, and cottage cheese. Which item is safe to be received at 45F?
Shell eggs. 1
116
Egg salad left at room temperature should be thrown out after how many hours?
4
117
As part of a restaurant's food defense program, management should:
Restrict access by unauthorized personnel.
118
Loss of refrigeration is considered a:
Imminent health hazard.
119
A food defense plan is a written document that records procedures to:
Control or minimize the risk of intentional contamination.
120
In order to minimize cross-contamination risks, disposable gloves must be used:
For one task and then discarded.
121
If a food handler has an illness caused by norovirus, the manager should require the food handler to:
Stay home until cleared by the doctor.
122
What is acceptable for a food handler's hands?
Short fingernails.
123
What should the manager do if an employee comes to work with a sore throat and fever?
Restrict the employee from working iwth or around food; exclude if working with high-risk populations.
124
What is an acceptable way to dry hands after handwashing?
A continuous towel system.
125
What area of the body requires more attention while handwashing?
Fingernails.
126
What information should be included when training staff about reporting an illness?
Importance of reporting an illness.
127
If ready to eat food comes into contact with a food handler that has been restricted or excluded, it should be:
Thrown out immediately.
128
Food handlers with jaundice have to be:
Excluded from the operation entirely.
129
What canned foods can be accepted upon delivery?
Pork and beans with a tear in a corner of the label.
130
Frozen chicken breasts should be rejected when the chicken is:
Covered in ice crystals.
131
Food that is being served on a salad bar must be labeled with the food's:
Common name.
132
When an uneaten basket of dinner rolls is returned to the kitchen, the food handler must:
Throw the rolls away.
133
When food is being held without temperature control, the food must be marked to indicate:
Time it must be thrown out.
134
Damaged, spoiled, or recalled food must be stored in:
An area that is separate from food and equipment.
135
If chicken salad was prepped and stored on June 1st, what date should the discard label display?
7th.
