Study

Question 1

How to prevent Clostridium perfringens

Answer 1

rapid cooling, rapid reheating and by avoiding preparation of foods in
advance

Question 2

When is 100ppm used?

Answer 2

wiping, spraying or pouring

Question 3

Staphylococcus aureus

Answer 3

bacterium that is commonly carried by healthy human
beings

Question 4

What ppm used for sanitizing solution when immersing utensils and how long should the utensils be immersed for?

Answer 4

50 ppm and 1 min

Question 5

What temp should hot foods be covered when placed in a refrigerator for cooling?

Answer 5

45 F

Question 6

What temp to cook pork for?

Answer 6

cook pork to 150°F for 15
seconds

Question 7

What are common injures for restuarunt workers?

Answer 7

slips,
trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution

Question 8

What needs to be installed when there is equipment that is connected to the water line

Answer 8

Atmospheric Vacuum Breakers (AVB)

Question 9

Scombroid

Answer 9

eating certain fish with high levels of histamines (e.g., tuna, mackerel, bonito, mahi mahi, bluefish) due to time and temperature abuse

Question 10

When should bathrooms be provided to customers?

Answer 10

Establishments that have 20 or more seatings

Question 11

How to prepare 50 PPM chlorine-based sanitizing solution

Answer 11

add ½ ounce of bleach to
1 gallon of water

Question 12

How to prepare 100 PPM chlorine-based sanitizing solution

Answer 12

1 ounce of bleach and 1 gallon of water

Question 13

What temp should raw eggs be cooked

Answer 13

145 F

Question 14

Salmonella enteritidis

Answer 14

a bacterium commonly found in raw poultry and raw
shell eggs

Question 15

What temp do previously cooked or refrigerated food that will be served in hot holding units?

Answer 15

165 F

Question 16

Rat’s enter buildings that have a small hole that is as small as a…

Answer 16

quarter

Question 17

What must be provided in all culinary (food-related) and pot/dish washing
sinks

Answer 17

air breaks

Question 18

What temp do stuffed meat should be cooked?

Answer 18

Poultry, stuffed meat and stuffing must be cooked to an internal temperature of
165°F.

Question 19

Anisakis simplex

Answer 19

a food-borne parasite typically found in marine fish

Question 20

How to prevent Staphylococcal

Answer 20

good personal hygiene and
avoiding bare hand contact with ready-to-eat foods

Question 21

Clostridium botulinum

Answer 21

associated with
home-canned foods, smoked fish, garlic in oil and any food in an anaerobic
(without air) environment

Question 22

What temp should fish, shellfish, beef, lamb and all other meats be cooked

Answer 22

140 F

Question 23

How are chemical solutions checked?

Answer 23

test kits

Question 24

Effective ways to rapidly cool foods include:

Answer 24

• immersing food in an ice-water bath with occasional stirring
• pouring food 1 to 2 inches deep into 4-inch deep cooling
  pans
• using a rapid chill unit
• cutting solid foods into smaller pieces (pieces of 6 lbs. or less).

Question 25

How long and what temp does the hot water have to be if you are using it to sanitize?

Answer 25

170 F and 30 sec

Question 26

To avoid slips, trips and falls, what should be done

Answer 26

wear slip resistant shoes

Question 27

What ppm is used for wiping towels?

Answer 27

50 ppm

Question 28

Food left for more than 2 hrs in the TDZ it should be....

Answer 28

discarded

Question 29

What equipment can help prevent cross-contamination

Answer 29

hose bib vacuum breaker

Question 30

Trichinella spiralis

Answer 30

food-borne parasite typically found in under-cooked pork

Question 31

What temperature does ground meat need to be cooked

Answer 31

158 F to eliminate e. coli

Question 32

Why should gas-fired hot water heaters be monitored?

Answer 32

for back draft

Question 33

What is a CCP

Answer 33

Critical Control Point where it aims to eliminate any possible hazards in the food flow routine