Manager's Food Handler's License- Texas, Learn2Serve Food Safety Management Principles Lesson Assessments, Food Manager Exam, Food Manager Practice Exa

Manager's Food Handler's License- Texas, Learn2Serve Food Safety Management Principles Lesson Assessments, Food Manager Exam, Food Manager Practice Exam, servsafe 7th edition 2017, 7th Edition SERVSAFE Exam, Learn2Serve Food Handler Training Course (Questions and Answers with Complete Solution) Quiz Bank

Manager's Food Handler's License- Texas, Learn2Serve Food Safety

Management Principles Lesson Assessments, Food Manager Exam, Food

Manager Practice Exam, servsafe 7th edition 2017, 7th Edition SERVSAFE

Exam, Learn2Serve Food Handler Training Course (Questions and Answers

with Complete Solution) Quiz Bank

A food handler's duties regarding food safety include all of the following practices

EXCEPT: ✔✔ Periodically test food for illness causing microorganisms

What is the most direct cause of customer loyalty? ✔✔ High food safety standards

What is the best way to prevent poor food safety? ✔✔ Employee training

Which one of the following duties is management's responsibility to ensure food safety?

✔✔ Preventing infected employees from contaminating food.

All of the following are the most common Critical Control Points (CCPs) EXCEPT: ✔✔

Customer service

Which agency publishes the food code? ✔✔ fda

Which one of the following steps is NOT one of the seven HACCP steps? ✔✔ create a

cost analysis

Creation of which one of the following quality programs is a management responsibility?

✔✔ assurance

Local health codes establish requirements for all of the following subjects EXCEPT ✔✔

price controls

Why must the manager sign the inspection document after the inspector has completed

the investigation? ✔✔ To confirm that the inspection has taken place.

An organism that lives in or on another organism, often with harmful side effects—but

without benefits is: ✔✔ parasite

The viral infection Hepatitis A can be most effectively controlled if: ✔✔ All food

personnel practice personal hygiene, such as thorough handwashing.

What is the easiest way to recognize foods contaminated with spoilage bacteria? ✔✔

Changes in color and smell

Which one of the following situations would MOST LIKELY promote bacterial

contamination? ✔✔ Touching raw chicken and then cooked chicken without changing

gloves.

One of the most important reasons for using only reliable water sources is to reduce ✔✔

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.

Which bacteria cause the greatest harm in the food industry ✔✔ pathogenic

All of the following bacteria can cause foodborne illness EXCEPT: ✔✔ Acidophilus milk

Which one of the following food contaminations would be suspected if the end of a can

of tomatoes had begun to swell ✔✔ botulism

Which one of the following food contaminations is usually associated with undercooked

chicken ✔✔ salmonella

Which one of the following food contaminations is best prevented by cooking to safe

temperatures ✔✔ e. coli

Contamination of food items by other living organisms is known as ✔✔ biological

Because they are living organisms, which one of the following methods would be both

effective and safe to help reduce pathogenic contaminants in food? ✔✔ heat

Perhaps the most common vehicle of contamination in the food industry is ✔✔ hands,

so they should be washed often

The contamination results from the spread of bacteria from meat to vegetables is called

✔✔ cross

Which one of the following contaminants is a physical contaminant? ✔✔ hair

You notice a food handler trim excess fat from a T-bone steak and then move toward a

bowl of potatoes to begin peeling them with the same knife. What action should you

take ✔✔ Caution the food handler that she must clean and sanitize her knife.

An employee brings you a bag of oatmeal in which he has found black specks. What is

the MOST LIKELY cause of those specks? ✔✔ Pests have gotten into the bag and left

waste secretions in the oatmeal.

Checking the dining areas of an eating establishment for evidence of flaking paint,

broken light bulbs, and wood damage will reduce the chances of ✔✔ physical

contamination

Toxins from seafoods, mushrooms, and molds present the greatest potential for ✔✔

chemical

Although all of the following methods will promote the prevention of food contamination,

which one has the most continuous effect? ✔✔ Educating employees about clean,

responsible, and legal food handling.

Food preservation does all of the following EXCEPT ✔✔ promotes the growth of

microorganisms

In degrees Fahrenheit, what is the temperature range of the Danger Zone? ✔✔ 41 to

135

Reheated food items must be heated for a minimum of 15 seconds to at least ✔✔ 165

The preservation technique that attempts to remove moisture is ✔✔ dehydration

"Chilling" is most commonly practiced by ✔✔ commercial food distributers

All of the following are Time/Temperature Control for Safety Foods Except ✔✔

Processed garlic mixtures

Bacterial contamination can spread quickly because if the conditions are right, bacteria

can multiply in ✔✔ 10 to 20 minutes

It is important that food servers are trained to know food ingredients because ✔✔ they

will need to help customers who have food allergies

The best temperature for short-term refrigeration storage is ✔✔ 34 to 40

Which preservation technique involves heating foods to mild temperatures and then

cooling them down immediately ✔✔ Pasteurization

You see that the food handler you assigned to prepare the salad has a small cut on her

hand. You should: ✔✔ Have her put a watertight bandage over the cut and wear gloves

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw

chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for

impatient customers. Gabe immediately begins putting cooked chicken in boxes and on

plates. What are the hazards created by Gabe's actions, and what action should you

take? ✔✔ Although he is wearing gloves, Gabe has created a cross-contamination

hazard by touching raw chicken and then touching cooked chicken. You should stop

Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and

change gloves before continuing to fill orders.

You have a staff that is thoroughly trained in proper hand washing; however, in which

one of the following situations would you need to speak to an employee ✔✔ You are in

the dining area and you see a salad bar attendant pet a service animal

If all proper hand washing steps are followed, how long should the entire process take

✔✔ at least 20 seconds

Because of the risk of spreading Staphylococus aureus, which area of their bodies

should employees be trained to avoid touching ✔✔ mouth, nose, and throat

Why should you stock only brightly colored bandages for first aid supply ✔✔ So they

can be easily found if they fall into food

Near the end of an interview with a person you have decided to hire, she discloses to

you that she is infected with HIV. What actions should you take? ✔✔ Consider her to

be a disabled person and continue with your decision

Corrective action needs to be taken immediately if you see a food handler ✔✔ Using

hand sanitizer instead of washing their hands

The most important reason for having food handlers wear hair restraints is to ✔✔

prevent food handlers from contaminating their hands by touching their hair

If an employee is properly trained, he should be able to demonstrate all of the following

competencies except ✔✔ identify by price and quality the most desirable suppliers

An effective way to choose reputable suppliers is to ✔✔ visit their warehouses

Which of these food items upon receiving should be given priority in storage ✔✔ frozen

items

A shipment of frozen fish arrives at your food establishment. You see that the outside

bottoms of the shipping cartons have too much ice and the fish fillets held within the

cartons have brown edges. These are signs of ✔✔ thawing and refreezing

Employees trained to receive foods properly will complete all of the following steps

except ✔✔ not- check order completion

Your latest shipment of chicken has some items with USDA stickers and some items

with USDA GRADE stamps. What is the difference in these items ✔✔ Stamps mean

the chicken's quality has been rated

The best place to store grains to reduce the risk of cross-contamination is ✔✔ Next to

the canned peaches

Rotating stock so that the oldest items move first is often referred to as ✔✔ FIFO- first

in, first out

Labels should include all of the following except ✔✔ not- the best way to store the food

item

To ensure proper protection for foods during storage, the bottom shelf should be ✔✔ At

least six inches off the floor

According to the Food Code, proper food labels should NOT contain ✔✔ not- the

period of time ready-to-eat foods were refrigerated before being frozen

Cross-contamination has occurred when ✔✔ the same unwashed gloves are used to

handle different meats

Sanitization can be done by all of the following except ✔✔ air drying

Which of the following steps comes last ✔✔ air dry

If steam is used to sanitize, it must be at ✔✔ 200 for 5 minutes

It is very important to sanitize all of the following items except ✔✔ hair

The presence or growth of microorganisms is a type of ✔✔ biological hazard

To prevent cross-contamination, you should take immediate corrective action if you

notice a receiving employee did not ✔✔ wash off rubber boots before entering food

storage areas

Food surfaces and equipment are not fully cleaned and sanitized until ✔✔ they have

been allowed to air dry completely

Most of your cooking equipment is copper and your utensils are silver, so which

sanitizer would you not want to use ✔✔ iodine-based

Which one of the following conditions in an outside waste disposal area needs to be

corrected immediately ✔✔ containers without covers

Pest infestations must be controlled for all of the following reasons EXCEPT: ✔✔ They

tend to be overlooked by loyal employees who know the food is good.

A food preparer brings you a bag of rice with a few black things among the grains. You

suspect mouse droppings, but you are not sure. What should you do? ✔✔ Dispose of

the bag and check all other bags in storage.

The best eradication method for a major infestation is ✔✔ chemical

Which method is the best for the prevention of pest infestations? ✔✔ Regular cleaning

and monitoring

Since pests are living organisms requiring four basic needs for survival, which one of

these needs, if their access to it is eliminated, will drastically reduce pests in your

establishment ✔✔ food

Employees must be trained to notice signs of pests, which include all of the following

EXCEPT: ✔✔ Traps that have not been tripped, bait that has not been eaten, but it

might.

Whenever a trap has sprung and caught a pest, you will want to: ✔✔ Check for

biological contamination from blood and dispose of any possibly contaminated foods.

Where should you put pest baits and bait stations to prevent chemical contamination

from rodenticides ✔✔ outside

Maintaining an integrated pest management program (IPM) best serves ✔✔ Business

interests

Should you become aware of a pest problem in your establishment, all of your

measures to eradicate the pests should conclude with ✔✔ Schedule regular, routine

visits from the pest control operators (PCOs).

Which one of the following situations requires management to contact the local

regulatory authority? ✔✔ Water service interrupted for two hours

All toilets in a food service establishment must have ✔✔ hot running water

A well-designed building should have all the following except ✔✔ locker rooms with

showers

Which one of the following materials must not be used in the construction of food

preparation and storage areas ✔✔ indoor/outdoor carpeting

Which of the following types of floors are least suited for food prep areas ✔✔ floors

made of hard, non-porous material

For which one of the following purposes is non potable water approved ✔✔ mopping

floors

Which area is not required to have a conveniently located hand washing facility ✔✔

food storage

If all of the following items were stored on the same rack on the same wall, which item

would be stored closest to the ground ✔✔ beef

Effective ventilation systems ✔✔ minimize odor

It is important that all wooden utensils be ✔✔ made of maple or close-grained

hardwoods

The HACCP system has seven principles ✔✔ 1. Conduct a hazard analysis

2. Determine the CCPs

3. Establish critical limits

4. Establish monitoring procedures

5. Establish corrective actions

6. Establish verification procedures

7. Establish record keeping and documentation procedures

Which of the following steps is one of the seven HACCP principles ✔✔ determine the

CCPs

The purpose of a hazard analysis is to ✔✔ examine work areas for potential dangers

Critical control points are hazards that can be ✔✔ controlled or eliminated

Critical limits set ✔✔ minimum standards for processes

Once CCP limits have been determined, the next step is to establish a ✔✔ monitoring

procedure

To ensure the success of any HACCP, management must ✔✔ educate employees

What is the first line of defense against all contaminations ✔✔ prevention

To reduce dramatically all potential contamination, the most highly critical training for all

employees is ✔✔ personal hygiene

The best method for training employees how to clean a slicer is to show the skill and

then ✔✔ have them do it for you

The best supervisors set ✔✔ personal examples

The FDA's food safety system is known as ✔✔ Hazard Analysis Critical Control Point

The HACCP management system is a ____ system that helps prevent problems before

they occur ✔✔ Proactive

How can a HACCP plan best be implemented ✔✔ By the commitment of the

management to the plan and by training employees

Prerequisite programs, the foundation of a successful HACCP system, include all of the

following except ✔✔ personnel control

A properly implemented linear product flow and traffic control process is most effective

in minimizing ✔✔ cross-contamination

Of the five preliminary tasks management should complete before implementing a

HACCP plan, the first task is ✔✔ assembling an HACCP team

A HACCP plan that is developed totally by outside experts runs the risk of lacking ✔✔

employee support

When designing a diagram of the work flow process, it is important that the diagram be

✔✔ clear, proving a simple outline of each major step in the process

The success of HACCP implementation depends most heavily upon ✔✔ employee

training

Before the HACCP team is ready to implement the seven principles of an HACCP plan,

they should verify the accuracy and completeness of the flow diagram by ✔✔

performing an on-site review

What are the initial responsibilities of the HACCP team ✔✔ develop and initial plan and

coordinate its implementation

When developing and implementing a successful HACCP Plan, teams never ignore ✔✔

training

Before implementing the HACCP plan, the team should develop an initial

implementation ✔✔ time line

Implementation of a HACCP plan involves all of the following EXCEPT ✔✔ voting on

procedures

Effectiveness of a HACCP system depends on ✔✔ regular verification activities

HACCP team members conducting a hazard analysis must be concerned mainly with

✔✔ safety

After identifying potential hazards, the HACCP team conducts a hazard evaluation to

decide which potential hazards must be addressed in the HACCP plan based on all of

the following criteria EXCEPT ✔✔ dietary effects of the potential hazard

The term "control measure" refers to the fact that ✔✔ Most food-related hazards should

be controlled.

When is a CCP decision tree used ✔✔ After a hazard analysis

All of the following records are part of a HACCP except ✔✔ employee hiring records

Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as

✔✔ hazards

Which of the following vendors must follow additional rules? ✔✔ Molluscan shellfish

How many countries import seafood into the U.S.? ✔✔ 135

NOAA stands for ✔✔ National Oceanic and Atmospheric Administration

Seafood plants that receive NOAA certification have good: ✔✔ quality

Seafood processors with official marks on products are ✔✔ federally inspected

Histamine, which causes scombroid poisoning, is a(n) ✔✔ chemical

Decomposition of fish is identified by ✔✔ organoleptic techniques

A safe seafood seller should be ✔✔ Wearing disposable gloves, hair covering, and

clean clothes.

A load of fish arrives, and after a quick inspection, you know it is not fresh because ✔✔

Its flesh doesn't spring back when pressed.

Where should you consider buying seafood ✔✔ reputable sources

If cooked fish is displayed next to raw fish ✔✔ cross-contamination can occur

What guidelines should recreational fishers follow in order to prevent food-related

hazards ✔✔ Fish in areas where the fish is safe for consumption.

A shipment of frozen seafood arrives and there are frost and ice crystals on the outside

of the packaging. What do you know immediately? ✔✔ The fish has been thawed and

re-frosted.

Fresh fish bought to cook the next day can be safely kept _______. ✔✔ in the

refrigerator

If shellfish is alive it: ✔✔ Will close up when the shell is tapped.

Unless it is to be cooked immediately, the best way to prepare frozen fish prior to

cooking is to defrost it: ✔✔ overnight in the refrigerator.

What happens when cooked and uncooked seafood come in contact ✔✔ crosscontamination

A cooked shellfish's shell ____ ✔✔ opens

Hot food should be kept at ____ ✔✔ 135

A food handler's duties regarding food safety include all of the following EXCEPT ✔✔

Periodically test food for illness causing microorganisms.

What is the most direct cause of customer loyalty? ✔✔ High food safety standards

What is the best way to prevent poor food safety? ✔✔ Employee training

Which one of the following duties in management's responsibility to ensure food safety?

✔✔ Preventing infected employees from contaminating food

All of the following are the most common Critical Control Points (CCPs) EXCEPT ✔✔

Customer service

Which agency publishes food code? ✔✔ FDA

Which one of the followings steps is NOT one of the seven HACCP steps? ✔✔ Create

a cost analysis

Creation of which of the following quality programs is a management responsibility? ✔✔

Assurance

Local health codes establish requirements for all of the following EXCEPT ✔✔ Price

controls

Why must the manager sign the inspection document after the inspector has completed

the investigation? ✔✔ To confirm that the inspection has taken place.

An organism that lives in or on another organism, often with harmful side effects - but

without benefits ✔✔ Parasite

The viral infection Hepatitis A can be most effectively controlled if ✔✔ All food

personnel practice personal hygiene, such as thorough hand washing.

What is the easiest way to recognize food contaminated with spoilage bacteria? ✔✔

Change in color and smell

Which one of the following situations would most likely promote bacterial

contamination? ✔✔ Touching raw chicken and then cooked chicken without changing

gloves.

One of the most important reasons for using only reliable water sources is to reduce ✔✔

The number of parasites, such as Cyclospora Cayetanesis, that can infests foods.

Which bacteria cause the greatest harm in the food industry? ✔✔ Pathogenic

All of the following bacteria can cause food borne illness EXCEPT ✔✔ Acidophilus Milk

Which of the following food contaminations would be suspected if the end of a can of

tomatoes had begun to swell? ✔✔ Botulism

Which one of the following food contaminations is usually associated with undercooked

chicken? ✔✔ Salmonella

Which of the following food contaminations is best prevented by cooking to safe

temperatures? ✔✔ E. Coli

Contamination of food items by other living organisms is known as ✔✔ Biological

contamination

Because they are living organisms, which one of the following methods would be both

effective and safe to help reduce biological contaminations. ✔✔ Heat

Perhaps the most common vehicle of contamination in the food industry is ✔✔ Hands,

and so should be washed often.

The contamination that results from the spread of bacteria from meat to vegetables is

called ✔✔ Cross

Which one of the following contaminates is a physical contamination? ✔✔ Hair

You notice a food handler trim excess fat from a T-bone steak and then move towards a

bowl of potatoes to begin peeling them with the same knife. ✔✔ Caution the food

handler that she must clean and sanitize the knife.

An employee brings you a bag of oatmeal in which he has found black specks. What is

the most likely cause of those specks? ✔✔ Pests have gotten into the bag and left

waste secretions in the oatmeal.

Checking the dining areas of an eating establishment for the evidence of flaking paint,

broken light bulbs, and wood damage will reduce the changes of what? ✔✔ Physical

contimation

Toxins from seafoods, mushrooms, and mold presents the greatest potential for ✔✔

Chemical contamination

Although all of the following methods will promote the prevention of food contamination,

which one has the most continuous effect? ✔✔ Educating employees about clean,

responsible, and legal food handling.

Food preservation does all of the following except ✔✔ Promote the growth of

microorganisms.

In degrees Fahrenheit, what is the temperature range of the Danger Zone? ✔✔ 41 to

135

Reheated food items must be heated for a minimum of 15 seconds to at least ✔✔

165F.

The preservation technique that attempts to remove moisture is ✔✔ Dehydration

"Chilling" is most commonly practiced by ✔✔ Commercial food distributors

All of the following are Time/Temperature Control for Safety Foods (TCS) except ✔✔

Processed garlic oil mixtures.

Bacterial contamination can spread quickly because if the conditions are right, bacteria

can multiply in ✔✔ 10 to 20 minutes

It is important for the food servers are trained to know food ingredients because ✔✔

They will need to help customers who have food allergies.

The best temperature for short-term refrigeration storage is ✔✔ 34F to 40F

Which preservation technique involves heating foods to mid temperatures and then

cooling them down immediately. ✔✔ Pasterization

You see that the food handler you assigned to prepare the salad has a small cut on her

hand. You should ✔✔ Have her put a watertight bandage over the cut and wear gloves.

Gabe fries chicken at the Country Boy Restaurant. Gabe wears gloves as he preps raw

chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for

impatient customers. Gabe immediately begins putting cooked chicken in boxes and on

plates. What are the hazards created by Gabe's actions, and what action should you

take? ✔✔ Although he is wearing gloves, Gabe has created a cross-contamination

hazard by touching raw chicken and the touching cooked chicken. You should stop

Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and

changes gloves before continuing to fill orders.

You have a staff that is thoroughly trained in proper hand washing; however, in which

one of the following situations would you need to speak to an employee. ✔✔ You are in

the dining area and you see a salad bar attendant pet a service animal.

If all proper hand washing steps are followed, how long should the entire process take?

✔✔ At least 20 seconds

Because of the risk of spreading Staphylococcus Aureus, which area of their bodies

should employees be trained to avoid touching. ✔✔ Mouth and noses.

Why should you stock only brightly colored bandages for first aid supplies? ✔✔ So they

can be more easily found should they fall into food.

Near the end of an interview with a person you decide to hire, she discloses to you that

she is infected with HIV. What action should you take? ✔✔ Consider her to be a

disabled person and continue with your decision.

Corrective action needs to be taken immediately if you see a food handler. ✔✔ Using

hand sanitizer instead of washing their hands.

The important reason for having food handlers wear hair restraints is to ✔✔ Prevent

food handlers from contaminating their hands by touching their hair.

If an employee is properly trained, he should be able to demonstrate all of the following

competencies except ✔✔ Identify by price and quality the most desirable suppliers.

An effective way to choose reputable suppliers is to ✔✔ Visit their warehouses

Which of these food items upon receiving should be given priority in storage? ✔✔

Frozen items

A shipment of frozen fish arrives at your food establishment. You see that the outside

bottoms of the shipping cartons have too much ice and the fish fillets held within the

cartons have brown edges. These are signs of ✔✔ Thawing and refreezing.

Employees trained to receive foods properly will complete all of the following except ✔✔

Label and date rejected items.

Your latest shipment of chicken has some items with USDA stickers on it and some

items with USDA GRADE stamps. What is the difference in these items? ✔✔ Stamps

mean the chicken's quality has been rated.

The best place to store grains to reduce the risk of cross-contamination is ✔✔ Next to

the canned peaches

Rotating stock so that the oldest items move first is often referred to as ✔✔ FIFO

Labels should include all of the following except ✔✔ Possible contaminants.

To ensure proper protection for foods during storage, the bottom shelf should be. ✔✔

At least six inches off the floor.

According to the Food Code, proper food labels should NOT contain ✔✔ The date that

frozen preparation-needed foods are to be consumed.

Cross-contamination occurred when ✔✔ The same unwashed gloves are used to

handle different meats.

Sanitation can be done by all of the following except ✔✔ Air drying

Which of the following steps comes last? ✔✔ Rinse

If steam is used to sanitize, it must be at ✔✔ 145F for 30 seconds

It is very important to sanitize all of the following except ✔✔ Handles

The presence of growth of microorganism is a type of ✔✔ Biological hazard

To prevent cross-contamination, you should take corrective action if you notice a

receiving employee did not ✔✔ Wash off rubber boots before entering storage areas.

Food surfaces and equipment are not fully cleaned and sanitized until ✔✔ They have

been treated with heat or chemicals.

Most of your cooking equipment is copper and your utensils are silver, so which

sanitizer would you not want to use ✔✔ Iodine-based

Which one of the following conditions in an outside waste disposal area needs to be

corrected immediately ✔✔ Containers without lids.

Pest infestations must be controlled for all of the following reasons except ✔✔ They

tend to be overlooked by loyal employees who know the food is good.

A food preparer brings you a bad of rice with a few black things among the grains. You

suspect mouse droppings, but you are not sure. What should you do? ✔✔ Dispose of

the bag and check all other bags in store.

The best eradication method for a major infestation is ✔✔ Chemical

Which method is the best for the prevention of pest infestation? ✔✔ Regular cleaning

and monitoring.

Since pests are living organisms requiring four basic needs for survival, which one of

these needs, if their access to it is eliminated, will drastically reduce pests in your

establishment. ✔✔ Food

Employees must be trained to notice signs of pests, which include all of the following

except ✔✔ Traps that have no been tripped, bait that has not been eaten, but it might.

Whenever a trap has spring and caught a pest, you will want to ✔✔ Check for

biological contamination from blood and dispose of any possibly contaminated foods.

To prevent chemical contamination from rodenticides, always ✔✔ Place pest baits and

bait stations outdoors.

Maintaining an integrated pest management program (IPM) best serves ✔✔ Business

interests

Should you become aware of a pest problem in your establishment, all of your

measures to eradicate the pests should conclude with ✔✔ Schedule regular, routines

visits from the pest control operators (PCOs)

Which one of the following situations requires management to contact the local

regulatory authority. ✔✔ Water service interrupted for two hours

All toilets in a food service establishment must have ✔✔ Hot running water

A well-designed building should have all of the following except ✔✔ Locker room with

showers

Which one of the following materials must not be used in the construction of food

preparation and storage areas? ✔✔ Indoor/Outdoor carpeting.

Which of the following types of floor are least suited for food prep areas. ✔✔ Floors that

are leveled and flat.

Which one of the following purposes is non-potable water approved? ✔✔ Mopping

floors

Which are is not required to have a conveniently located hand washing facility? ✔✔

Food storage

If all of the following items were stored on the same rack on the same wall, which item

would be stored closest to the ground? ✔✔ Beef

Effective ventilation systems ✔✔ Maintain proper humidity

It is important that all wooden utensils be ✔✔ Made of maple or closed-grained

hardwoods.

Which of the following steps is one of the seven HACCP principles? ✔✔ Determine the

CCPs

The purpose of a hazard analysis is to ✔✔ Exame processes for quality

Critical controls points are hazards that can be ✔✔ Controlled or eliminated

Critical limits set ✔✔ Minimum standards for processes

Once CCP limits have been determined, the next step is to etablish ✔✔ Monitoring

procedure

To ensure the success of any HACCP, management must ✔✔ Educated employees

What is the first line of defense against all contaminations? ✔✔ Prevention

To reduce dramatically all potential contamination, the most highly critical training for all

employees is ✔✔ Personal Hygiene

The best method for training employees how to clean a slicer is to how the skill and then

✔✔ Have them do it for you

The best supervisors set ✔✔ Personal examples

The FDA's food safety system is known as ✔✔ Hazard Analysis Critical Control Point

The HACCP management system is a ___ system that helps prevent problems before

they occur ✔✔ Proactive

How can a HACCP plan best be implemented ✔✔ By the commitment of the

management to the plan and by training employees.

Prerequisite programs, the foundation of a successful HACCP system, include all of the

following except ✔✔ Pesonnel Control

A properly implemented linear product flow and traffic control process is most effective

in minimizing ✔✔ Cross-Contamination

Of the five preliminary tasks management should complete before implementing a

HACCP plan, the first task is ✔✔ Assembling a HACCP team.

A HACCP plan that is developed totally by outside experts runs the risk of lacking ✔✔

Employee support

When deigning a diagram of the work flow process, it is important that the diagram be

✔✔ Clear, providing a simple outline of each major step in the process.

The success of HACCP implementation depends most heavily upon ✔✔ Employee

training

Before the HACCP team is ready to implement the seven principles of an HACCP plan,

they should verify the accuracy and completeness of the flow diagram by ✔✔

Performing an on-site review.

What are the initial responsibilities of the HACCP team? ✔✔ Develop an initial plan and

coordinate its implementation.

When developing and implementing a successful HACCP plan, teams never ignore ✔✔

Experience

Before implementing the HACCP plan, the team should develop an initial

implementation ✔✔ Flow Chart

Implementation of a HACCP plan involves all of the following except ✔✔ Voting on

precedures

Effectiveness of a HACCP system depends on ✔✔ Regular verification activities.

HACCP team members conducting a hazard analysis must be concerned mainly with

✔✔ Safety

After identifying potential hazards, the HACCP team conducts a hazard evaluation to

decide which potential hazards must be addressed in the HACCP plan based on all of

the following criteria except ✔✔ Dietary effects of the potential hazard

The term "control measure" refers to the fact tha ✔✔ Most food-related hazards should

be controlled.

When is a CCP decision tree used? ✔✔ After a hazard analysis

All of the following records are part of a HACCP except ✔✔ Employee training records.

Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as

✔✔ Hazards

Which of the following vendors must fellow additional rules? ✔✔ Molluscan Shellfish

How many countries import seafood into the U.S.? ✔✔ 135

NOAA stands for ✔✔ National Oceanic and Atmospheric Administration

Seafood plans that receive NOAA certification have good ✔✔ Quality

Seafood processors with official marks on products are ✔✔ Federally inspected

Histamine, which causes scombroid poisoning, is a(n) ✔✔ Chemical

Decomposition of fish is identified by ✔✔ Organoleptic techniques

A safe seafood seller should be ✔✔ Wearing disposable gloves, hair covering, and

clean clothes.

A load of fish arrives, and after a quick inspection, you know it is not fresh because ✔✔

It's flesh doesn't spring back when pressed.

Where should you consider buying seafood? ✔✔ Reputable sources.

If cooked fish is displayed next o raw fish ✔✔ Cross-contamination can occur

What guidelines should recreational fishers follow in order to prevent food-related

hazards? ✔✔ Fish in areas where the fish is safe for comsumption

A shipment of frozen fish arrives and there are froze and ice crystals on the outside of

the packaging. What do you know immediately? ✔✔ The fish has been thawed and refrosted.

Fresh fish brought to cook the next day can be safely kept ✔✔ In the refridgerator

If shellfish is alive it ✔✔ Will close up when the shell is tapped.

Unless it is cooked immediately, the best way to prepared frozen fish prior to cooking is

to defrost it ✔✔ Overnight in the refridgerator

What happens when cooked and uncooked seafood come in contact? ✔✔ Crosscontamination

A cooked shellfish's shell ✔✔ Opens

Hot seafood should be kept at ✔✔ 135F

You handle a lot of seafood and mushrooms on the job. The toxins you may encounter

pose a high risk of which kind of contamination? ✔✔ Chemical

What is the first step in the preliminary tasks management process completed before

implementing a HACCP plan? ✔✔ Assembling an HACCP team.

A trap has caught a mouse in your kitchen. What do you do? ✔✔ Check for biological

contamination from blood and dispose of any possible contaminated food.

You should call the local regulatory authority when you run into which of the following

problems? ✔✔ Water service interrupted for two hours.

Which problem would best be address by implementing linear product flow and traffic

control processes? ✔✔ Cross-contamination

You receive an order from a seafood processor whose products have official marks.

What does this mean? ✔✔ The seafood has been federally inspected.

A busy restaurant is short staffed, so Tom is tasked with the duties of two people. He

just trimmed steaks in record time and then hurries over to dice six potatoes with the

same knife. What should he do first? ✔✔ Clean and sanitize the knife.

You notice that raw fish is displayed next to cooked fish. What does this tell you? ✔✔

Cross-contamination can occur.

Selling which kind of seafood would mean that a vendor has to follow additional rules?

✔✔ Molluscan shellfish.

How far from the floor should a bottom shelf be to ensure proper protection for foods

during storage? ✔✔ 6 inches.

What is the point of using a brightly colored bandage for a cut on your finger? ✔✔ It is

easily found if it falls into food.

According to Centers for Disease Control and Prevention (CDC), each year how many

people become sick due to foodborne illnesses? ✔✔ Over 76 million people

According to Centers for Disease Control and Prevention (CDC), each year how many

people are hospitalized due to foodborne illnesses? ✔✔ Over 325,000 people

According to Centers for Disease Control and Prevention (CDC), each year how many

people die due to foodborne illnesses? ✔✔ Over 5,000 people

What are the two types of foodborne illnesses? ✔✔ Foodborne infection & foodborne

intoxication

What type of foodborne illness is produced by the ingestion of living, harmful organisms

present in food? ✔✔ Foodborne infection

In foodborne infections, how are harmful organisms inside food not killed? ✔✔ Not

cooking food products to their required temperatures

What type of foodborne illness has a delayed onset meaning you do not get sick right

away? ✔✔ Foodborne infections

What are two bacteria most associated with foodborne infection? ✔✔ Salmonella and

E. Coli

What type of foodborne illness is produced by ingestion of bacterial toxins or

excrements that are present in food before it is consumed? ✔✔ Foodborne intoxication

What type of foodborne illness may occur from consuming foods that contain chemicals

from cleaning agents, pesticides, or certain metals? ✔✔ Foodborne intoxication

What type of foodborne illness may occur when leaving potentially hazardous food

products at room temperature, exposing it to the Temperature Danger Zone (TDZ)? ✔✔

Foodborne intoxication

What are waste or by-products of bacteria? ✔✔ Toxins

The symptoms of what type of foodborne illness have a rapid onset, meaning they occur

rapidly within a few hours? ✔✔ Foodborne intoxication

What are the two bacteria associated with foodborne intoxication? ✔✔ Staphylococcus

Aureus and Clostridium Botulinum

Poultry should be cooked to an internal temperature of how many degrees and for how

many seconds? ✔✔ 165 degrees F for 15 seconds

Ground beef should be cooked to an internal temperature of how many degrees for how

many seconds? ✔✔ 155 degrees F for 15 seconds

Pork should be cooked to an internal temperature of how many degrees for how many

seconds? ✔✔ 145 degrees for 15 seconds

What is WRSA? ✔✔ Wash, Rinse, Sanitize, Air dry

How many seconds do food preparers need to wash their hands for? ✔✔ 20 seconds

What are the four groups of people who are considered High Risk Populations? ✔✔

PIES (Pregnant, infants, elderly, people with impaired immune systems)

How many ounces of seafood and fish can a pregnant woman consume each week?

✔✔ 12 ounces

What are some foods pregnant women cannot eat? ✔✔ King mackerel, shark,

swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver

What are the three dangerous types of bacteria to people with AIDS? ✔✔ Salmonella,

campylobacter, and listeria

Bacteria doubles every how many minutes? ✔✔ 20 minutes

Food contact surfaces should be cleaned every how many hours to prevent bacterial

build-up on the surfaces? ✔✔ Every four hours

All packaging material should be how many inches off the ground? ✔✔ 6 inches

What are the four categories of food contaminants? ✔✔ Biological, physical, chemical,

cross contamination

What type of food contaminant pertains to life and or living things? Some main

examples are bacteria, viruses, parasites, and fungi. ✔✔ Biological

What type of food contaminant are objects that can be seen with the human eye such

as nails, hair, and bandages? ✔✔ Physical

What type of food contaminant can occur if an employee prepares acidic foods (such as

lemons) using a copper pot? ✔✔ Chemical

What type of food contaminant is the transfer of pathogens or disease-causing microorganisms from one food to another? Food handlers who do not properly wash their

hands and immediately prepare the restaurant food are one example. ✔✔ Cross

contamination

What are the four major biological hazards? ✔✔ Bacteria, viruses, parasites, fungi

What is the Temperature Danger Zone? ✔✔ 41-135 degrees F

What is the maximum accumulated time that food can remain the Danger Zone? ✔✔ 4

hours

How are toxins killed? ✔✔ They cannot be killed with heat or cold.

What type of bacteria have the ability to change into forms that are very resistant to heat

and dry conditions? ✔✔ Spores

What type of bacteria is formed in improperly processed home canned foods; therefore

food from home cannot be purchased by a food service establishment? ✔✔ Spores

What type of bacteria is found in human intestines and other warm-blooded animals?

✔✔ E. Coli

What type of E.Coli can produce death in children and elderly people? ✔✔ O157: H7

E.Coli is commonly found in what types of food? ✔✔ Ground beef, raw fruits/veggies,

unpasteurized juices (i.e. apple cider)

What type of bacteria is especially found in poultry and eggs including their shells, in

human intestines, and in domestic and wild animals? ✔✔ Salmonella

How is salmonella killed in poultry? ✔✔ By cooking it to an internal temperature of 165

degrees F for 15 seconds

What type of bacteria can form spores and can grow without oxygen, making it a type of

anaerobic bacteria? ✔✔ Chlostridium botulinum

What type of illness can affect the central nervous system? ✔✔ Chlostridium botulinum

Clostridium Botulinum is found in? ✔✔ Soil, lakes, human intestines, fish, swollen cans,

vacuum packed foods, smoked meats

What is the process whereby foods are placed in containers and air is removed from the

package? ✔✔ Modified Atmosphere Packaging (MAP)

MAP products must be kept frozen at how many degrees or less? ✔✔ 41 degrees F

Listeria is found everywhere, but especially in what food products? ✔✔ Lunch and deli

meats

Listeria can grow well at temperatures below what temperature? ✔✔ 41 degrees F

How do you prevent the spread of listeria inside the refrigerator? ✔✔ Keep all foods

covered

If listeria contaminated foods are ingested by pregnant women, it can cause what? ✔✔

Abortions, stillbirths, and birth defects

Which disease is found in human intestines? Most foodborne illnesses caused by this

microorganism are the result of not washing hands after using the bathroom and then

touching ready to eat foods. ✔✔ Shigella

How is shigella most often transferred? ✔✔ Person to person

Shigella is most commonly found in ready to eat foods such as:? ✔✔ Beans, pudding,

raw oysters, deli meats, raw produce (spinach and strawberries)

What is the most common cause of foodborne illness? ✔✔ Staphylococcus aureus

What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people?

✔✔ Staphylococcus aureus

Staphylococcus aureus is easily transmitted by? ✔✔ Sneezing, coughing, scratching

skin, touching facial hair

The toxins from Staphylococcus aureus can induce vomiting in as little as how many

minutes? ✔✔ 30 minutes

What type of bacteria is found in soil where veggies and grains are grown? ✔✔ Bacillus

cereus

What type of bacteria forms spores and can be found on cooked rice that has been

improperly cooled or held at improper temperatures? ✔✔ Bacillus cereus

What type of bacteria is commonly found in raw, under processed, improperly handled,

and contaminated fish and shellfish? ✔✔ Vibrio

What bacteria requires salt to grow, and therefore is not found in still, clear waters or

raw meat or poultry? ✔✔ Vibrio

What is the acronym for the conditions for bacterial growth? ✔✔ FATTOM

What is the food condition for bacterial growth? ✔✔ Food that is high in protein such as

milk, meat, fish, eggs

What is the acid condition for bacterial growth? ✔✔ Adequate pH (4.6 - 7.5), they do

not like very acidic foods

What is the temperature condition for bacterial growth? ✔✔ 41-135 degrees F

What is the time condition for bacterial growth? ✔✔ Time to reproduce (at least 4

hours)

What is the oxygen condition for bacterial growth? ✔✔ Aerobic (requires oxygen),

anaerobic (does not require oxygen)

What is the moisture condition for bacterial growth? ✔✔ Foods with plenty of water (Aw

.85 or greater) Aw=Water activity

Some foods have a greater chance of foodborne contamination/potentially hazardous

foods (PHF) because of what three main characteristics? ✔✔ They are foods high in

protein, low in acidity, and have high moisture content

What does PAM stand for? ✔✔ Protein, Acidity, Moisture

What microorganism will cause illness, but does not reproduce on food? They only use

food as a means of transportation. ✔✔ Viruses

What are 100x smaller than bacteria, and can only reproduce in living cells, human

beings, plants, or anything that is alive? ✔✔ Viruses

What type of virus affects the liver, usually caused by poor personal hygiene and

improper washing of hands? ✔✔ Hepatitis A

What type of virus causes a yellowing of the skin or whites of the eyes (jaundice)? ✔✔

Heptatitis A

Hepatitis A symptoms can appear in how many days and last as long as how many

weeks? ✔✔ 14 days and last 6 weeks

Which virus lives in the human intestinal tract and is commonly transmitted through a

fecal-oral route or vomit-oral route? ✔✔ Norwalk/Norovirus

What type of organism lives within or feed off another organism or host? They are

usually larger than bacteria. ✔✔ Parasites

What type of parasite is found in pork? ✔✔ Trichinosis

A type of disease transferred by way of the circulatory system. ✔✔ Trichinella

How can you kill trichinella in pork? ✔✔ Cooking pork to 145 degrees F for 15 seconds

Parasites can be killed if the food is cooked well or if frozen at how many degrees for

how many days and hours? ✔✔ Frozen at -4 degrees F for 7 days or -31 degrees F for

15 hours

Parasite found in fish and seafood produces what type of disease? ✔✔ Anisakis

Cook fish to how many degrees? ✔✔ 145 degrees F

Which parasite is found mostly in bodies of contaminated water, making it one of the

most common sources of waterborne illness? ✔✔ Giardia

A type of seafood poisoning that is generally found in warm bodies of water and in

tropical predatory fish such as grouper, snapper, and barracuda. ✔✔ Ciguatera

The most common reported cause of seafood illness that comes from histamine toxins

which require anti-histamines for treatment. Symptoms are a swelling or rash around

the neck and chest, tingling or burning sensation around the mouth... ✔✔ Scombroid

poisoning

Always store cooked foods ______ raw foods. ✔✔ Above

The best way to store foods in the fridge is in order of? ✔✔ Required cooking

temperatures

Molds can be killed by heating foods to how many degrees for how long? ✔✔ 140

degrees F for 10 minutes

Yeasts can be killed by heating foods to how many degrees for how many minutes? ✔✔

136 degrees F for 15 minutes

Prepared foods can be stored in the fridge at how many degrees or below for a

maximum of how many days? ✔✔ 41 degrees F or below for a max of 7 days

Never use what kind of thermometers? ✔✔ Glass or mercury-filled thermometers

What type of thermometer should be used? ✔✔ bi-metallic, stemmed thermometers

Thermometers must be how long in length? ✔✔ At least 5 inches

Thermometers must measure between what temperatures? ✔✔ 0 and 220 degrees F

You may calibrate the thermometer using boiling water at how many temperatures or

crushed ice and water at what temperature? ✔✔ 212 degrees F or 32 degrees F

The first 2 inches of the thermometer (tip) to the dimple is called what? ✔✔ Sensing

area

The first stage of the 2 Stage Cooling Process is to cool food from what temperature to

what temperature within how many hours? ✔✔ 135 degrees to 70 degrees F within 2

hours

The second stage of the 2 Stage Cooling Process is to cool food from what temperature

to what temperature within how many hours? ✔✔ 70 to 41 degrees with an additional 4

hours

What is the minimum internal temperature and time for reheating foods/microwave

foods? ✔✔ 165 degrees for 15 seconds

What is the minimum internal temperature and time for beef roast, pork roast, ham? ✔✔

145 degrees for 3 minutes

What is the minimum internal temperature and time for eggs? ✔✔ 145 degrees for 15

seconds

When receiving foods, cold foods should arrive at what temperature or less? ✔✔ 41

degrees or less

When receiving foods, frozen foods should arrive at what temperature or less? ✔✔ 0

degrees or less

When receiving foods, hot foods should arrive at what temperature or higher? ✔✔ 135

degrees or higher

Shell-stock ID tags must be saved for how many days? ✔✔ 90 days

Since eggs are a PHF, they have to be received at what temperature? ✔✔ 45 degrees

or less

Keep all frozen foods between what degrees? ✔✔ 0 to -10 degrees F

Place dry foods in a storeroom between what temperatures? ✔✔ 50 and 70 degrees

What are 5 illnesses that are considered highly infectious? ✔✔ HESSN

Hepatitis A

E.Coli

Salmonella

Shigella

Norwalk/Norovirus

Heat sanitizing involves placing cleaned equipment and utensils in hot water at how

many degrees for how long? ✔✔ 171 degrees for 30 seconds

Chemical sanitizing involves placing equipment and utensils in an approved chemical

sanitizing solution for a minimum of how many seconds at cool temperature? ✔✔ 60

seconds

Sanitizers are best used in temperatures above how many degrees but not above? ✔✔

above 75 degrees but not above 120 degrees

Approved chemical sanitizers are what chemicals? ✔✔ Chlorine, Iodine, Quaternary

Ammonium

Class A extinguishers are used for? ✔✔ Wood and paper fires

Class B extinguishers are used for ✔✔ grease and oil fires

Class C are used for? ✔✔ electric fires

No, homemade foods may not be sold or used in a public food service establishment

✔✔ Can homemade salad dressing be sold in public food service establishment?

Food is delivered within an acceptable temperature range ✔✔ During a delivery of

frozen products the manager on duty should check the?

Upon receipt and before use ✔✔ When should canned and vacuum-sealed products be

thoroughly inspected?

Using stock rotation so products are used in the order in which they are received ✔✔

What is FIFO

Salt ✔✔ What is not a TCS food?

165 degrees ✔✔ What minimum internal temperature should poultry, reheated meats

and stuffed meats be cooked to?

At room temperature ✔✔ How should food NOT be dethawed?

A metal scoop ✔✔ Which utensil should be used to dispense ice

135 Degrees ✔✔ Hot food must be held at a minimum internal temperature of what?

Galvanized Metal ✔✔ Which of the following materials are unacceptable for storing

acidic food?

A Cross-Contamination may occur ✔✔ What can happen if raw foods come into

contact with cooked ready to eat food?

Frequent and effective handwashing ✔✔ Which of the following is the best way to

prevent cross contamination?

Holding all potentially hazardous foods at 41 degrees or below ✔✔ Which of the

following procedures is acceptable in a public food service establishment?

Eating or smoking might contaminate their hands ✔✔ Employees are prohibited from

smoking and eating while at work because?

Raw Chicken ✔✔ What food is primarily associated with the bacteria Salmonella?

Allow the employee to work, UNLESS they have another communicable disease ✔✔

What is a acceptable practice when dealing with a food service worker who has HIV or

AIDS

Wash the wound, use a water resistant bandage and cover the bandage with a single

use glove or finger cot ✔✔ What should you do if an employee has a minor cut?

Only in designated handwashing areas ✔✔ Which of the following is an acceptable

area for employee handwashing?

Single use disposable paper towels ✔✔ Which of the following is an acceptable method

for hand drying?

Human ears, skin, nose and throat of an otherwise healthy person ✔✔ What is the

source of Staphylococcus?

Placing raw meat on the top shelf in storage ✔✔ What has a higher risk of causing

cross contamination

Hairnet ✔✔ What is an acceptable hair restraint for employees?

Potable Water ✔✔ What is the proper liquid to use when washing vegetables prior to

peeling, cutting or cooking?

A metal stem thermometer inserted into the food ✔✔ Which is best for checking food

temperatures?

Disconnect the power ✔✔ Prior to cleaning heavy equipment employees should?

171 Degrees or hotter ✔✔ At what temperature will hot water effectively kill

microorganisms by itself?

50 to 99 PPM (Parts Per Million) ✔✔ At what concentration should chlorine sanitizer be

used

Before beginning a task and after each use ✔✔ When should food contact surfaces be

cleaned and sanitized?

Bottom Up ✔✔ How should glasses be stored?

Sewer Pipes ✔✔ Which of the following is not acceptable above food contact surfaces?

In sanitizing solultion ✔✔ Where should wiping cloths be stored after cleaning up a

spill?

155 Degrees for 15 seconds ✔✔ What temperature must ground beef be cooked to in

order to destroy dangerous pathogens?

Watermelon ✔✔ All of the following are common food allergens except?

Fish ✔✔ What food is commonly associated with Scombroid poisoning?

Keep leftover Marinara sauce on the counter overnight for the morning shift to use ✔✔

A ineffective way to prevent pests is

Closed and sealed tightly ✔✔ How should doors on dumpsters appear?

As sewage ✔✔ How should used sanitizing liquid be discarded?

A metal band free of stones ✔✔ Acceptable jewelry in the food preparation area?

A licensed pest control operator ✔✔ Who is allowed to spray pesticides

Sanitize ✔✔ What is the fourth step of proper cleaning and sanitizing procedures for a

3 compartment sink?

Waste-water or mop water must be discarded in a designated mopsink to prevent

contamination ✔✔ Where should waste-water/ Mop water be discarded?

Food Allergen Awareness ✔✔ Food Service Employees must be trained in

Critical Items ✔✔ Priority Items are now designated to be

Fully Cooked to recommended temperatures for 15 seconds ✔✔ Childrens Menu items

are required by the 2009 Food Code to be

Cut-Leafy Greens, cut melon and cut tomatoes ✔✔ Food Now considered TCS food

includes

4 Hours ✔✔ TCS food cannot remain in the Temperature Danger Zone f0r more then

how many hours?

Botulism ✔✔ Illness usually associated with low acid or home canned foods

Temperature Control for Safety ✔✔ What does TCS stand for

41 degree to 135 degree ✔✔ Disease causing bacteria grow best between what

temperatures?

E. Coli (Escherichia) ✔✔ Found in raw and under cooked ground beef, contaminated

fresh produce and food products made with raw or unpasteurized milk or apple cider

Listeriosis ✔✔ Associated with raw or unpasteurized milk, cheese, other dairy products,

hot dogs and deli meats. Grows best in reduced oxygen environment and can be

harmful especially to pregnant women. Can cause miscarriage or stillbirth.

Shigellosis ✔✔ Bacteria transmitted in prepared salads (like potato, chicken, macaroni,

tuna, shrimp) raw vegetables (lettuce, sprouts), milk and other dairy products. Source is

human fecal contamination, water polluted by feces and insects that spread bacteria

such as flies.

Parasites ✔✔ Organism that grow, feed and are sheltered on or in another organism

Anisakiasis ✔✔ Illness associated with raw undercooked or improperly frozen seafood.

Giardia ✔✔ Caused by consuming water from a contaminated water source

Clean, Separate, Cook and Chill ✔✔ Food Safety can be maintained by following what

four basic steps?

Poor personal Hygiene ✔✔ Research has shown that a major cause of foodborne

illness is

41 degrees or lower ✔✔ The correct temperature of raw meat when received should

be?

After Carefully inspecting and verifying that it is in good condition ✔✔ Produce

deliveries should be accepted when?

Whole and intact, in its original container provided that there are no stains ✔✔

Packaged foods must be received

Thawing foods must be stored on bottom shelves of refrigerated storage because they

can leak ✔✔ Where should thawing foods be stored?

165 degrees ✔✔ What must food cooked in a microwave be cooked to?

Every 2 hours ✔✔ Temperature of hot-held foods should be checked how often?

Should not be touched on the food contact surface ✔✔ When serving customers,

glasses, plates, and utensils

7 inches beyond the food ✔✔ Sneeze guards installed on a self-service display must

be installed 14 inches above the food counter and must extend at least how far?

Running and draining water ✔✔ Ice cream scoops must be stored in a dipper well with

what?

microorganisms ✔✔ What does sanitizing reduce?

Hands ✔✔ When cleaning and sanitizing fixed equipment, it is important to maintain

clean what?

A designated handwashing sink ✔✔ When washing hands use only what?

backflow ✔✔ The air gap on a sink drain should be at least twice the diameter of the

outlet to prevent what?

food-grade ✔✔ Equipment must be made of non-absorbent, non-toxic, durable material

otherwise known as what?

Monitoring ✔✔ The step 4 in a HACCP plan is what?

A critical control point ✔✔ The last step in the flow of food that can prevent, control or

eliminate hazards is what?

Not been met ✔✔ A critical action is taken when a critical limit has what?

NASA ✔✔ HAACP was developed by who?

Hazard Analysis Critical Control Points ✔✔ What does HAACP stand for?

Calibration ✔✔ The technique used to test and correct the accuracy of thermometers

used for taking food temperature readings

A manager might ensure that food handlers know correct food safety procedures ✔✔

Scheduling training sessions that reinforce food safety methods

A food defense system is designed to ✔✔ Protect the food supply from intentional harm

By washing their hands each time before entering the prep area managers ✔✔

Reinforce behavior through modeling

A manager has been notified by the regulatory authority that the operation will be

investigated for a possible outbreak, What should the manager do? ✔✔ Cooperate with

the investigation

Ice used to cool food should be made from water that is ✔✔ Drinkable

As part of operations food defense program management should ✔✔ restrict access by

unauthorized personnel

The "T" in the alert food defense awareness program means ✔✔ Threat

What is one of the CDC food borne illness risk factors ✔✔ Holding food at

unacceptable temperatures

Managers must take which action when they suspect that a foodborne illness outbreak

has happened ✔✔ Contact the regulatory authority

New food handlers have been hired, what should the manager do before the new

workers start ✔✔ Provide the food handlers with training relating to their job duties

A food handler must be excluded if he or she is diagnosed with an illness caused by

what pathogen ✔✔ Salmonella typhi

If a cook has a sore throat and fever, the manager should require the cook to ✔✔ Avoid

working around food prep and serving areas

How can a food handler prevent cross contamination between loading dirty items into

the dishwasher and removing clean items from it ✔✔ Wash hands with soap and hot

water between loading and unloading items

A food handler misses work because a roommate is diagnosed with an illness caused

by shigella spp what does a manager do ✔✔ restrict the food handler from working with

food

Which type of jewelry is allowed in kitchen ✔✔ Plain ring

A food handler becomes sick at work and starts vomiting, the food handler ✔✔ stop

work immediately and leave

Who should make sure food handlers understand their responsibility to report illnesses

✔✔ the manager

A line cook arrives at work with a sore throat, what should happen ✔✔ The manger

should allow the cook to work in non food areas

A food handler may continue to work with food if the food handler has ✔✔ Hives

Which food handler activity can contaminate food ✔✔ Chewing gum while in a prep

area

Which illness requires a food handler upon diagnosis to immediately notify a manager

✔✔ Hepatitis A

Correct handwashing is recommended to prevent the outbreak of which foodborne

illness ✔✔ Common cold

To avoid cross contamination cooks should wear ✔✔ Clean apron

Dry storage shelving must be ✔✔ Installed 6 inches above the floor

A delivery of rice boxes should be rejected if the ✔✔ Box bottoms are water stained

Reduced oxygen packaged food that exceeds its use by date should be ✔✔ Thrown

out in the correct manner

Shell stock tags are required to ✔✔ Kept attached to the container until its empty

Cold TCS food must be received at a temperature no higher than' ✔✔ 45 degrees

The last oyster from a batch is used on October 1st what should go on the tag ✔✔ the

date it sold

Dairy products other than milk should be received at or below ✔✔ 41 degrees

Why should you never use empty bleach buckets to transport food ✔✔ Chemical

residue is difficult to remove

What is the correct procedure for delivering prepped hot food off site ✔✔ Maintain hot

food temperature above 135 degrees

Shell eggs must be stored at or below which temperature ✔✔ 41 degrees

What happens with a shipment of shuck shell fish if its delivered at 50 degrees ✔✔

Reject it and set it to the side

A food handler preps potato salad on 5/5 using precooked food items. The eggs cooked

on 5/2 and the potatoes on 5/3, what date should be on the throw away label ✔✔ 9th

Key drop deliveries are allowed when ✔✔ Suppliers are exempt from regular receiving

procedures

Glass from a broken light bulb in food is an example of ✔✔ Physical contaminate

Which human disease is transmitted to others through food ✔✔ Hepatitis A

rapidly cooling TCS foods with how many hours ✔✔ 2

Before adding hot TCS food to a steam table the food temperature ✔✔ 135 degrees

For food safety a steak must be cooked to which minimum internal temperature for 15

seconds ✔✔ 145 degrees

chicken pasta salad prepared on 4/10, must be thrown away by ✔✔ 4/15

Which foods are common food allergens ✔✔ Soy and wheat

Protective shields should be placed on light fixtures to ✔✔ Prevent broken glass

contaminating food surfaces

Why must shell stock tags be kept ✔✔ To link a foodborne illness outbreak to the shell

fish

A food handler with norovirus can report back to work ✔✔ After local regulatory

authority approval and medical clearance

What is the maximum number of hours that hot food can be held ✔✔ 4 hours

Which type of eggs are safe for service in a hospital ✔✔ Pasteurized

Hot held Cooked rice minimum temperature is ✔✔ 135 degrees

Correct sequence when cleaning in a three compartment sink ✔✔ Wash, rinse, sanitize

Before putting raw beef on menu the kitchen should have ✔✔ A special prep area in

the kitchen for this dish only

When can a food handler scoop ice cream in a cone without gloves ✔✔ Never

Why should customers be informed of raw or undercooked TCS food on menu ✔✔

Foodborne illness

Hot holding equipment must maintain TCS food at a minimum temperature ✔✔ 135

degrees

Tuna salad served at min temperature of 70* at 1pm should be thrown out by what time

✔✔ 7pm

Which way to prevent contamination of hot food in a self service area ✔✔ Provide fresh

plates for return visits

Serving utensils are used ✔✔ To keep food handlers bare hands off of the food

Which item may a customer reuse at a self service area ✔✔ drinking glass

The purpose of a sanitizer test kit ✔✔ To check the concentration of a chemical

solution

A food handler vomits while prepping food, what should happen ✔✔ the manager

should apply strict cleaning & sanitizing procedures

which method is best for ensuring the correct concentration of a chemical solution in a

sink ✔✔ test by using an appropriate strip

sanitized pots and pans should be stored inverted ✔✔ prevents possible contamination

after a new piece of food prep equipment is installed the manger should ✔✔ review the

master cleaning schedule and make changes if necessary

spray bottles of cleaning chemicals should be stored ✔✔ bottom shelf below and away

from food and utensils

where should cloth towels be kept between uses ✔✔ in sanitizing solution

what should be done first before using the 3 compartment sink to wash dishes ✔✔

clean and sanitize sinks and drain boards

what is the correct way to dry dishes ✔✔ air dry

sanitizer spray bottles are placed above condiments what should happen ✔✔ move

spray bottles to the chemical storage shelf

the best place to store cleaning chemicals ✔✔ separate storage closet

if stationary equipment is not sealed to a base, it must be how many inches off of the

floor ✔✔ 6 inches

What happens to a board that can no longer be cleaned and sanitized because it has

deep stratches ✔✔ Resurface or discard it

A ventilation system is important ✔✔ Prevents the buildup of grease and condensation

on walls and ceilings

A correctly designed and installed air curtain can be used to prevent ✔✔ Prevent pests

from entering the operation

What is one way to prevent backflow ✔✔ Use an appropriate placed air gap

What should be at a handwashing sink ✔✔ Hot & cold running water, soap, sanitizer, a

way to dry hands, a garbage container, and a sign to wash hands before returning to

work

A restricted use pesticide shall be applied only by the ✔✔ Pest control operator

The most likely cause of grease accumulation ✔✔ Ventilation system is not working

properly

The space between the faucet and the flood rim of the sink is the ✔✔ Air gap

Openings around pipes that enter the operation from outside should be ✔✔ Filled with

concrete

Backup of sewage in the prep area or a serious pest infestation are contaminants that

✔✔ Are grounds for immediate closure of an operation

Hand drying is an important part of handwashing process because it ✔✔ Can reduce

the number of bacteria on hands

How should food handlers keep their fingernails ✔✔ Short, clean, and unpolished

Bags of flour delivered with tears in the package should be ✔✔ Returned to the

supplier

Cold held fresh beef must be received at a temperature no higher than ✔✔ 45 degrees

TCS foods cooked in a microwave should be ✔✔ Stirred or rotated halfway through

cooking

The most important factor in monitoring food stored under refrigeration is the ✔✔ Air

temperature of the cooler

A consumer advisory is required when ✔✔ Items contain a major food allergen

Poisonous or toxic materials should be stored ✔✔ Away from foodservice items

When should a master cleaning schedule be reviewed for updates ✔✔ With every

change in procedure or equipment

Individuals who deliberately contaminate food can be accused of ✔✔ food tampering

Who is responsible for ensuring that staff members are informed about food allergies

✔✔ the person in charge

The hair, nose, throat and infected cuts of an average healthy person carry ✔✔ may

carry staphylococcus

Food handlers should wash their hands between ✔✔ changing tasks

single serve items must be received ✔✔ in undamaged original package

garage containers used by an operation should be ✔✔ leak proof water proof and easy

to clean

outside garbage containers must be ✔✔ sealed with tight fitting lids

viruses such as norovirus and hepatitis A are directly related to contamination ✔✔

feces

Which item should be removed from the breakfast menu at a nursing home ✔✔

poached eggs

equipment used to process TCS food in a refrigerated room held at 41F or below can be

cleaned every ✔✔ 24 hours

An infrared thermometer is best used to measure the temperature of ✔✔ surface

equipment

What is the maximum number of days that potato salad may be kept if it remains at a

temperature of 41F or lower? ✔✔ 7

A foodborne illness outbreak occurs when how many people or more become ill after

eating the same food ✔✔ 2

Before food handlers enter the prep area, the person in charge should make sure that

all food handlers are wearing clean uniforms and have ✔✔ hair restrained

it is important to frequently clean dumpsters inside and out because this practice ✔✔

controls pests

what must a food handler use to determine the concentration of sanitizing solution? ✔✔

test kit

in order to prevent food contamination a food handler must ✔✔ frequent handwashing

a food handler working in a self-service area should ensure that cold food is being held

at which temperature or lower ✔✔ 41

the last job of the shift is putting away cleaning tools and supplies. The tools are

cleaned, the broom is hung on a hook and the mop is stored in a bucket in supply

closet. Which is performed incorrectly? ✔✔ mop

Tabletop foodservice equipment on legs should have a space between the base of the

equipment and the tabletop of at least ✔✔ 4

to make cleaning easier, the area where floors and walls meet should be ✔✔ coved

a consumer advisory is required when serving ✔✔ stuff shrimp

food contamination is most likely to happen when food handlers ✔✔ chew tobacco

and/or smoke

Which organization requires Safety Data Sheets to be kept in a location accessible to all

employees ✔✔ OSHA

Seafood must be cooked to a minimum internal temperature of ✔✔ 145

What is the max number of days that sliced roast beef can remain in fridge at 41F or

below before it must be discarded ✔✔ 7

The person in charge of a food establishment may choose to accompany the health

inspector during an inspection in order to ✔✔ to learn

In an operation hand antiseptics that are approved by the FDA should be applied to

hands ✔✔ after washing hands

the temperature of the wash water in a 3 compartment sink should be maintain at a min

of ✔✔ 110

which item can be re-served to customers ✔✔ unopened prepackaged food items

which action could lead to cross contamination ✔✔ touching food items before washing

hands

an illness cause by what pathogen must be reported to the regulatory authority ✔✔

norovirus

a food handler must remove what item before working with food ✔✔ medical bracelet

an acceptable method of cooling food is to ✔✔ stirring food while container is in an ice

bath

the group responsible for the inspection and grading of meat is the ✔✔ USDA

a cook checks the temperature of soup being held for service and its 130F. The cook

reheats the soup to 165F. This is an example of ✔✔ corrective action

mineral buildup has formed on the steam table. which cleaning agent would be beat

remove it ✔✔ delimer

where should cleaning supplies be stored ✔✔ away from food prep areas

reviewing video surveillance is part of which ALERT Food defense Awareness step ✔✔

look

the agency responsible for inspecting operations that ship food to other states is the ✔✔

FDA

Which delivery must be rejected ✔✔ Unpasteurized grade A milk.

the maximum internal receiving temp for fresh poultry is ✔✔ 41

the only completely reliable backflow or backsiphonage prevention method is a ✔✔

vacuum break

storing lemonade in a pewter pitcher can result in ✔✔ chemical poisoning

a food handler is slicing roast beef continuously for 6hrs. After 4hrs the roast beef is

removed and set aside which slicer is properly cleaned. What is the most serious risk of

this procedure ✔✔ time temperature abuse of roast beef

a recent delivery of eggs has been recalled in response to a foodborne illness outbreak.

the manager should ✔✔ pull all eggs box them up and label DO Not USE

to which minimum internal temperature should gravy be reheated in a microwave ✔✔

165

safety date sheets must be ✔✔ placed where everyone can see them and use them in

an emergency

when a food recall occurs, this operation must ✔✔ discontinue use of item

Define foodborne illness. ✔✔ a disease transmitted to people by food

When is a foodborne illness considered an outbreak? ✔✔ when 2 or more people have

the same symptoms after eating the same food

What food saftey challenges do operations face? ✔✔ time pressure, potentially unsafe

supplies, high risk populations, and staff related challenges

What does a foodborne illness cost? ✔✔ guests and operations

After a foodborne illness, what may an operation experience? ✔✔ negative publicity,

decreased business, lawsuits, legal fees, increased insurance premiums, and personnel

issues

What are the types of contaminants that threaten food safety? ✔✔ biological, chemical,

and physical

Which type of contaminant poses the greatest danger? ✔✔ biological contaminants

What can happen if a food handler does not follow the correct procedures? ✔✔ they

can threaten the safety of food

How can a food handler threaten the safety of food? ✔✔ by failing to cook the food

enough, holding food at incorrect temperatures, contaminating equipment, and

practicing poor personal hygiene

When has food been time temperature abused? ✔✔ when it has stayed too long at

temperatures that are good for the growth of pathogens

How can pathogens be spread to food? ✔✔ if equipment has not been cleaned and

sanitized correctly between uses

Define cross contamination. ✔✔ when pathogens are transferred from one surface or

food to another

What find of food do pathogens grow well in? ✔✔ TCS food

How can the growth of pathogens be prevented in food? ✔✔ by giving the food time

and temperature control

What groups of people are considered high risk? ✔✔ young children, the elderly,

people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients,

and people on certain medications

What are important prevention measures to keep food safe? ✔✔ controlling time and

temperature, preventing cross contamination, practicing good personal hygiene,

purchasing from approved, reputable suppliers, and cleaning and sanitizing items

correctly

What conditions do bacteria need to grow? ✔✔ FAT TOM- food, acidity, temperature,

time, oxygen, and moisture

What temperatures are in the temperature danger zone? ✔✔ 41 F to 135 F

What can some bacteria change into? ✔✔ spores

Why do some bacteria change into spores? ✔✔ to preserve themselves when lacking

nutrients

What can bacteria produce in food? ✔✔ toxins that can make people sick

What is the leading cause of foodborne illnesses? ✔✔ viruses

What cannot grow in food? ✔✔ viruses

What can viruses survive? ✔✔ refrigeration and freezing temperatures

What can help prevent the spread of viruses? ✔✔ good personal hygiene

What do parasites need to survive? ✔✔ to be in another animal

What can parasites contaminate? ✔✔ food and water

What kind of water is often contaminated by parasites? ✔✔ water used to irrigate

produce

How can foodborne illnesses caused by parasites be prevented? ✔✔ by purchasing

products from approved, reputable suppliers

What are example of fungi? ✔✔ mold and yeast

What does fungi do? ✔✔ spoil food

What can some molds produce? ✔✔ harmful toxins

What should be done with food that has mold? ✔✔ it should be discarded unless the

mold is a natural part of the product

What can spoil food quickly? ✔✔ yeast

What should be done with food spoiled by yeast? ✔✔ it should be thrown out

What can be a natural part of a fish? ✔✔ fish toxins

How can fish become toxic? ✔✔ when fish eat smaller fish containing the toxin

How can shellfish, such as oysters, become contaminated? ✔✔ when they eat marine

algae that have a toxin

What is the most important prevention measure for seafood toxins? ✔✔ purchasing

products from approved, reputable suppliers

How are foodborne illnesses linked with mushrooms caused? ✔✔ by eating toxic wild

mushrooms collected by amateur hunters

What can naturally occuring plant toxins cause? ✔✔ foodborne illnesses

When can physical contamination occur? ✔✔ when foreign objects get into the food

and when natural objects are left in food

How can physical contamination be prevented? ✔✔ closely inspect the food you

receive and take steps to make sure food will not become physically contaminated

during its flow through your operation

How can chemical contamination be prevented? ✔✔ use only utensils and equipment

that are made for food handling, store chemicals away from food, utensils, and

equipment used for food, and follow chemical manufacturers' directions for use

How can deliberate contamination be prevented? ✔✔ make food very difficult to tamper

with

What does a food defense program address? ✔✔ where food can be at risk

Who should be aware of the most common food allergens? ✔✔ managers and staff

What are the most common food allergens? ✔✔ milk, eggs, fish, crustacean shellfish,

wheat, soy, peanuts, and tree nuts

What should service staff be able to tell guests about? ✔✔ menu items that contain

potential allergens

What does kitchen staff need to make sure of? ✔✔ that allergens are not transferred

from food containing an allergen to good being served to a guest

When do food handlers pose a greater threat for contaminating food? ✔✔ when they

have a foodborne illness, wounds or boils that contain a pathogen, contact with

someone who is ill, go to the bathroom and do not was their hands, touch themselves,

wearing or touching a dirty uniform, coughing or sneezing into their hands, spitting in the

operation, and has symptoms of a foodborne illness

What symptoms make a food handler unable to work around food? ✔✔ sneezing,

coughing, vomiting, diarrhea, or jaundice

What parts of their body could a food handler touch that they should not when working

with food? ✔✔ their scalp, hair, nose, ear,s pimple, or wound

What kind of sink must hands be washed at? ✔✔ a sink designated for hand washing

What must be cared for and washed correctly? ✔✔ hands

When must hands be washed? ✔✔ before preparing food, working with clean

equipment and utensils, putting on single use gloves, after returning from the restroom,

and starting a new task

What should never be used in place of hand washing? ✔✔ hand antiseptics

When must single use gloves be worn? ✔✔ when handling ready to eat food

What should be done before putting on gloves? ✔✔ wash hands

What should one ensure when using single use gloves? ✔✔ that they are the correct

size

What should you avoid when putting on gloves? ✔✔ touching them

When should gloves be changed? ✔✔ if they are dirty or torn, before starting a new

task, after an interruption of your task, after handling raw meat, seafood, or poultry, after

4 hours of continuous use, and before handling ready to eat food

What should you never do if you are serving a primarily high risk population? ✔✔

handle ready to eat food with bare hands

What should food handlers do before going to work? ✔✔ shower or bathe

What must food handlers do before handling food or working in prep areas? ✔✔ put on

clean clothes and a hair restraint and remove jewelry from hands and arms

What should be done with aprons when staff members leave the prep area? ✔✔ they

should always be removed and stored away

What must be done if a staff member has a wound or boil? ✔✔ it must be covered

correctly

What should food handlers never do in food prep or service areas, or areas designated

for cleaning? ✔✔ eat, smoke, or chew gum

What are staff required to report to management? ✔✔ health problems

What should managers watch for? ✔✔ staff illnesses

Who must managers exclude or restrict? ✔✔ food handlers who have certain

symptoms or medical conditions

Define the flow of food. ✔✔ the path food takes in your operation from purchasing to

service

What are the major concerns during the flow of food? ✔✔ cross contamination and time

temperature abuse

How can cross contamination be prevented? ✔✔ keep ready to eat and raw food

separated, use separate equipment for each type food, and clean and sanitize all work

surfaces, equipment, and utensils before and after each task

What should be done if separate equipment cannot be used? ✔✔ prep ready to eat

food, and raw meat, poultry, and fish at different times

What minimizes the chances of contamination? ✔✔ prepping ready to eat food first and

buying food items that do not require much preparation or handling

What is the range of 41 F and 135 F called? ✔✔ the temperature danger zone

How can time temperature abuse be avoided? ✔✔ by having policies and procedures

that include monitoring food and recording temperatures and times, making sure the

correct types of thermometers are available, using timbers to check how long food is in

the temperature danger zone, and making sure food handlers know what to do if time

and temperature standards are not met

What is the most important tool you can use to prevent time temperature abuse? ✔✔ a

thermometer

What should be done to thermometers before and after each use? ✔✔ they should be

cleaned and sanitized

When checking food temperatures, where should the thermometer stem or probe be

placed, and what should be done next? ✔✔ into the thickest part of the food and take

another reading in a different spot

Before recording the temperature of a food, what should you wait for? ✔✔ for the

thermometer reading to steady

When using a bimetallic stemmed thermometer, how should it be placed in the food?

✔✔ put it into the food from the tip to the end of the sensing area

When is the only time glass thermometers should be used with food items? ✔✔ it they

are enclosed in shatterproof casing

What should be done to thermometers to keep the accurate? ✔✔ calibrate them

regularly

What are the methods for calibrating thermometers? ✔✔ the ice point method and the

boiling point method

Who should food be purchased from ✔✔ approved and reputable suppliers who have

been inspected and meet applicable local, state, and federal laws

What must be done with deliveries immediately upon arrival? ✔✔ they must be

inspected by designated staff

What must a staff member have to inspect delivered foods? ✔✔ training to follow food

safety guidelines and the proper tools

When inspecting delivered items, what should you start with? ✔✔ inspecting the overall

condition of the delivery trucks

What should you do when inspecting delivered food? ✔✔ count quantities, check for

damage, look for items that may have been repacked or mishandled, spot check

weights, and take sample temperatures of all TCS food

When inspecting delivered food, what should you make sure of? ✔✔ that the food is

received at safe temperatures

What temperature should cold TCS food be received at? ✔✔ 41 F or lower, unless

otherwise specified

What temperature should hot TCS food be received at? ✔✔ 135 F or higher

How should frozen food always be received? ✔✔ frozen

Regarding paperwork, what should you make sure of when inspecting delivered foods?

✔✔ that the items are labeled correctly and have the correct documentation and

stamps

What should packing do? ✔✔ protect food and food contact surfaces from

contamination

How should packaging appear? ✔✔ intact and clean

What should be ensured of food quality? ✔✔ that it is acceptable and meets your

operations standards

What should be done when food items are recalled by manufacturers? ✔✔ identify

these items, remove them from inventory, secure them in an appropriate location, and

mark the so staff does not use or discard them

When must key drop deliveries be inspected? ✔✔ as soon as staff arrive

What must be ensure of key drop deliveries? ✔✔ that they are from approved

suppliers, are placed in the correct storage location, are not contaminated, and are

honestly presented

What can be a sign that food has been time temperature abused and is unsafe? ✔✔

poor food quality

What should be defined with your suppliers? ✔✔ specific safety and quality criteria for

the food regarding its apprentice, texture, and odor

What must be labeled? ✔✔ any item not stored in its original container

What must labels include? ✔✔ the common name of the food or a statement that

clearly and accurately identifies it

If a TCS food is prepped in house and will be stored longer than 24 hours, what should

be printed on the label? ✔✔ the date

After how many days in storage must a TCS food be discarded? ✔✔ 7 days

What temperature should a TCS food be stored at? ✔✔ 41 F

What information must be labeled on food that is packaged in the operation and sold to

the customers for home use? ✔✔ the food name, quantity, ingredients, artificial colors

and flavors, chemical preservatives, major allergens, and the manufacturer's, packer's,

or distributor's name and place of business

Where should food, linen, and single use items be stored? ✔✔ designated storage

areas, away from walls

How high off the ground must storage shelves be? ✔✔ 6 in

Why should stored food items always be rotated? ✔✔ so that older items are used first

What should be done with TCS foods? ✔✔ randomly sample the internal temperature

of stored food, and follow storage and maintenance guidelines

Why should you follow storage and maintenance guidelines ? ✔✔ to ensue coolers and

freezers can function properly

When storing ready to eat food, what should it be stored above? ✔✔ raw meat, poultry,

and seafood

What food items may have special storage requirements? ✔✔ meat, poultry, fish,

shellfish, eggs, fresh produce, ROP food, UHT and aseptically packaged food, canned

food, and dry food

When preparing food, how can cross contamination and time temperature abuse be

prevented? ✔✔ prepping food in small batches, keeping workstations, cutting boards,

and utensils clean and sanitized, only removing food from the cooler as you can prep in

a short period, returning prepped food that is not going to be immediately cooked to the

cooler, following guidelines for the use of additives, and thawing food correctly

When should additional prep guidelines be followed? ✔✔ when handling specific food

items, handling ice, and when using preparation practices that require a variance

When should food be thrown away? ✔✔ when it has become unsafe and cannot

become safely reconditioned, and if it has not been presented honestly

How should frozen foods be thawed? ✔✔ in the cooler, under running water, in a

microwave, or as part of the cooking process

How should food never be thawed? ✔✔ at room temperature

Operations that parcook food must have what? ✔✔ written procedures to explain how

food cooked this way will be prepped and stored

Who must approve parcooked food procedures? ✔✔ the regulatory authority

How should food be reheated and cooked? ✔✔ at required minimum internal

temperatures for a specific amount of time

What internal temperature and time should TCS foods that will be hot held be reheated

at? ✔✔ 165 F for 15 seconds

What should be ensured when reheating food? ✔✔ that it reaches the required

temperature within 2 hours

What temperature must meat, seafood, poultry, and eggs be reheated at? ✔✔ 165 F

What is the process of reheating meat, seafood, poultry, and eggs? ✔✔ cover the food,

rotate or stir it halfway through, let the food stand for at least 2 minutes, then check the

temperature in at least 2 places

What must a menu tell guests? ✔✔ when a TCS food is served raw or undercooked

What must you advise guests who order food that is raw or under cooked? ✔✔ there is

increased risk of a food foodborne illness

What does the FDA advise against offering on children's menus? ✔✔ raw and

undercooked food

What should operations that mainly serve high risk populations never serve? ✔✔ raw

seed sprouts, raw or under cooked eggs, meat, or seafood, and unpasteurized milk or

juice

At what temperature must TCS foods be cooled from and within how long? ✔✔ 135 F

to 70 F, within 2 hours

After the first 2 hours, at what temperature must a TCS food be cooled from and within

how long? ✔✔ 70 F to 41 F or lower, within the next 4 hours

How can you make food cool faster? ✔✔ by reducing its size

How often should the internal temperature of TCS foods be checked? ✔✔ every 4

hours

What are examples of temporary units? ✔✔ catering, mobile units, and vending

machines

What must temporary units keep food safe from? ✔✔ weather, dirt, and pests

What must mobile units have to operate? ✔✔ a special permit or license to operate

How often should the shelf life of food in vending machines be checked? ✔✔ daily

Define active managerial control. ✔✔ the manager's responsibility to control the risk

factors of foodborne illness

Define public health interventions. ✔✔ recommendations from the FDA for controlling

the common risk factors for foodborne illness

What is the purpose of the HACCP plan? ✔✔ to identify significant biological, chemical,

or physical hazards at specific points within a product's flow

What are examples of highly specialized food processes that can be a serious health

risk if procedures are not followed? ✔✔ curing food and smoking food

What is the reason behind curing or smoking food? ✔✔ to extend shelf life

In the event of a crisis, what should your written plan focus on? ✔✔ preparation,

response, and recovery

What should be identified in each phase of your written crisis plan? ✔✔ resources

needed and procedures to be followed

Who must approve plans for new construction or extensive remodeling? ✔✔ the local

regulatory authority and the local building department

When choosing flooring, wall, and ceiling materials, what should you ensure? ✔✔ that

they are smooth and durable

Why should you choose smooth and durable flooring, wall, and ceiling materials? ✔✔

so it is easier to clean

What should be smooth, nonabsorbent, and easy clean? ✔✔ equipment that will come

in contact with food

What are the requirements of floor mounted equipment? ✔✔ that the legs are at least 6

in. off the ground or it is sealed to a masonry base

What are the requirements of tabletop equipment? ✔✔ that they are put on legs at least

4 in. high or are sealed to the counter top

Where are hand washing stations required? ✔✔ in areas used for food prep, service,

and dishwashing

What should hand washing stations include? ✔✔ hot and cold running, drinkable water,

soap, a way to dry hands, a sign to remind staff to wash hands, and a garbage

container if paper towels are provided

Define backflow. ✔✔ the reverse flow of contaminants through a cross connection into

a drinkable water supply

How can backflow be prevented? ✔✔ by vacuuming breakers, an air gap, double

checking valve backflow preventers, and reduced pressure zone backflow preventers

What is the best way to prevent backflow? ✔✔ an air gap

What are the requirements of garbage containers? ✔✔ they must be leak proof, water

proof, and pest proof

What does cleaning do? ✔✔ remove food and other dirt from a surface

What does sanitizing do? ✔✔ reduce the number of pathogens on a surface to safe

levels

What must surfaces be sanitized with? ✔✔ hot water or a chemical sanitizing solution

What are the categories of cleaners? ✔✔ detergents, degreasers, delimers, and

abrasive cleaners

How often should food contact surfaces be cleaned? ✔✔ after every use

What is the process of cleaning and sanitizing? ✔✔ remove food from the surface,

wash and rinse, sanitize, then allow the surface to air dry

Before using chemicals, what should be done to the food around them? ✔✔ it should

be covered or removed from the area

What does an IPM program do? ✔✔ uses prevention measures to keep pests from

entering the operation and control measures to eliminate any pests that do get inside

What kind of environment do roaches live and breed in? ✔✔ dark, warm, and moist

places

What are signs of roaches? ✔✔ a strong, oily odor, droppings that look like grains of

pepper, and egg cases

What are signs of rodents? ✔✔ droppings, tracks, holes, nesting materials, and signs

of gnawing

What are PCOs trained to do? ✔✔ determine the best pesticide for each pest and how

and where to apply it

What are the levels of government control regarding food safety in the US? ✔✔ federal,

state, and local

At what levels is the FDA Food Code written and enforced? ✔✔ state and local

How can a staff's food safety training needs be identified? ✔✔ by testing their

knowledge, observing their performance, and noting their areas of weakness

The preservation technique that attempts to remove moisture is: ✔✔ Dehydration

Before you prepare a new raw animal food on a cutting board, you must ✔✔ clean,

rinse and sanitize

High standards for food safety will improve the quality of food served. It will also

improve tips, bring repeat customers, and ✔✔ reduce the chance for lawsuits

It is a good idea to learn about a food supplier's warehouse practices. The best way to

gather the information is to ✔✔ visit and inspect the warehouse

Why is jewelry inappropriate to wear in the kitchen? ✔✔ Both b and c.

It can harbor bacteria.

It can catch on equipment.

How long must you immerse equipment and utensils in a non-chlorine sanitizing

solution? ✔✔ 30 seconds

An organism that lives in or on another organism, often with harmful side effects, but

without benefits is a: ✔✔ Parasite

When kitchen workers are preparing food it is very important to mark any food that will

be held for more than 24 hours. Health inspectors want to see that no potentially

hazardous (TCS) foods are kept more than ✔✔ 7 days

It is important that food servers are trained to know food ingredients because: ✔✔ They

will need to help customers who have food allergies

Anne has been asked to receive the food order at the loading dock from the restaurant's

food distributor. What is a good idea for Anne to have with her before she meets the

delivery person? ✔✔ An apron to keep her clothes clean

In order for pests to feel comfortable and survive well in a food facility they need access

to ✔✔ warmth and shelter

When cleaning and sanitizing dishes, employees should _______ before sanitizing

them. ✔✔ rinse the dishes

The most important and most effective way to control pests in a food establishment is to

✔✔ keep the facility clean

Which one of the following food contaminations is usually associated with undercooked

chicken? ✔✔ Salmonella

If a health inspector comes for a health inspection and there is no manager present, the

employee on duty should ✔✔ allow the inspector to come in and do the inspection

Improper hot holding and improper cooling are both examples of ✔✔ temperature

abuse

When employees are asked to use chemicals for cleaning, they should always be sure

to ✔✔ ? mix chemical solutions to the proper strength

The ideal temperature for dry goods storage is: ✔✔ 50-70 degrees F

What should you do to prevent cross-contamination when using cutting boards? ✔✔

Use separate cutting boards for raw and cooked food

If an employee comes to work with a bandaged cut, he/she should do which of the

following? ✔✔ All of the above (below here).

Report the cut.

Wash the cut.

Put the company bandage on the cut.

If you are preparing a tuna salad using canned tuna, what temperature does it need to

be cooled to within 4 hours? ✔✔ 41 degrees F

Soil and dirt, with their contaminants are the least concern to someone buying and

using fresh fruits or vegetables if ✔✔ they are prewashed and packaged before

delivery

Which agency publishes the food code? ✔✔ FDA

What is the best kind of cleaning agent to use for cleaning burned-on grease? ✔✔ ?

Abrasive cleaner

Checking the dining areas of an eating establishment for evidence of flaking paint,

broken light bulbs, and wood damage will reduce the chances of: ✔✔ Physical

contamination

When an employee is taking action to kill microorganisms on cleaned surfaces, this is

referred to ✔✔ sanitizing

Which one of the following conditions in an outside waste disposal area needs to be

corrected IMMEDIATELY? ✔✔ ? Containers without covers

It is possible for anyone to get sick with a foodborne illness, but of the following, who is

the most likely to become ill? ✔✔ A 4-year old

If a customer comes into a restaurant and has a food allergy, there is a 90% chance in

the United States that the allergy would be to one of eight different foods, including ✔✔

shellfish

During an inspection, health inspectors will sometimes ask employees questions. They

do this because they want to know ✔✔ if the employee is properly trained

When storing raw meat and poultry in a cooler, they should be stored _______ other

foods. ✔✔ below

Why is it important to change the sanitizing water when it gets dirty or has organic

matter like food debris in it? ✔✔ Both a and b are correct.

The effectiveness of the sanitizer can be lessened.

Food debris in the water can cross-contaminate.

Pests can cause what kind of contamination? ✔✔ All of the above.

Physical

Bio

Cross

Proper lighting is very important for all parts of a food operation. Which of the following

is approved to keep light bulbs from shattering and contaminating a kitchen? ✔✔ All of

the above.

Shatter proof glass

Tubes

Diffusers

In order to make sure it is possible to clean the floors under shelving units in food

establishments, the shelves must be at least _______ above the floor. ✔✔ six inches

All of the following bacteria can cause foodborne illness EXCEPT: ✔✔ Aciohpilus milk

Jennifer is working in a hot kitchen and doesn't want to become dehydrated. She grabs

a liquid measuring cup, fills it with water and ice, and brings it back to her work station

to drink while she is working. What about this practice is incorrect? ✔✔ The container

she is drinking from is not covered.

All of the following are Time/Temperature Control for Safety (TCS) EXCEPT: ✔✔

Processed garlic oil mixtures

A food business such as a restaurant must be certain to purchase their food products

from a _______ source. ✔✔ reputable

John is preparing lentils for the meal service. He pours the lentils from the package into

the pot and adds water and the spices from the recipe. He cooks them for 30 minutes,

but later that night there is a complaint from a patron. What physical contaminant might

be in the lentils? ✔✔ A piece of ROCK

Which of the following statements is not true about thermometers and temperature

taking? ✔✔ Every kitchen employee should have a thermometer with them.

The viral infection Hepatitis A can be most effectively controlled if: ✔✔ All food

personnel practice personal hygiene, such as thorough handwashing.

The CDC (Centers for Disease Control) has identified five contributors to foodborne

illness. Which of the following is one of the top five contributors? ✔✔ Meats not cooked

to their proper temperature

Whenever a trap has sprung and caught a pest, you will want to: ✔✔ Check for

biological contamination from blood and dispose of any possibly contaminated foods.

If all proper hand washing steps are followed, how long should the entire process take?

✔✔ At least 20 seconds

A food handler's duties regarding food safety include all of the following practices

EXCEPT: ✔✔ Periodically test food for illness causing microorganisms

What is the most direct cause of customer loyalty? ✔✔ High food safety standards

What is the best way to prevent poor food safety? ✔✔ Employee training

Which one of the following duties is management's responsibility to ensure food safety?

✔✔ Preventing infected employees from contaminating food.

All of the following are the most common Critical Control Points (CCPs) EXCEPT: ✔✔

Customer service

Which agency publishes the food code? ✔✔ fda

Which one of the following steps is NOT one of the seven HACCP steps? ✔✔ create a

cost analysis

Creation of which one of the following quality programs is a management responsibility?

✔✔ assurance

Local health codes establish requirements for all of the following subjects EXCEPT ✔✔

price controls

Why must the manager sign the inspection document after the inspector has completed

the investigation? ✔✔ To confirm that the inspection has taken place.

An organism that lives in or on another organism, often with harmful side effects—but

without benefits is: ✔✔ parasite

The viral infection Hepatitis A can be most effectively controlled if: ✔✔ All food

personnel practice personal hygiene, such as thorough handwashing.

What is the easiest way to recognize foods contaminated with spoilage bacteria? ✔✔

Changes in color and smell

Which one of the following situations would MOST LIKELY promote bacterial

contamination? ✔✔ Touching raw chicken and then cooked chicken without changing

gloves.

One of the most important reasons for using only reliable water sources is to reduce ✔✔

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.

Which bacteria cause the greatest harm in the food industry ✔✔ pathogenic

All of the following bacteria can cause foodborne illness EXCEPT: ✔✔ Acidophilus milk

Which one of the following food contaminations would be suspected if the end of a can

of tomatoes had begun to swell ✔✔ botulism

Which one of the following food contaminations is usually associated with undercooked

chicken ✔✔ salmonella

Which one of the following food contaminations is best prevented by cooking to safe

temperatures ✔✔ e. coli

Contamination of food items by other living organisms is known as ✔✔ biological

Because they are living organisms, which one of the following methods would be both

effective and safe to help reduce pathogenic contaminants in food? ✔✔ heat

Perhaps the most common vehicle of contamination in the food industry is ✔✔ hands,

so they should be washed often

The contamination results from the spread of bacteria from meat to vegetables is called

✔✔ cross

Which one of the following contaminants is a physical contaminant? ✔✔ hair

You notice a food handler trim excess fat from a T-bone steak and then move toward a

bowl of potatoes to begin peeling them with the same knife. What action should you

take ✔✔ Caution the food handler that she must clean and sanitize her knife.

An employee brings you a bag of oatmeal in which he has found black specks. What is

the MOST LIKELY cause of those specks? ✔✔ Pests have gotten into the bag and left

waste secretions in the oatmeal.

Checking the dining areas of an eating establishment for evidence of flaking paint,

broken light bulbs, and wood damage will reduce the chances of ✔✔ physical

contamination

Toxins from seafoods, mushrooms, and molds present the greatest potential for ✔✔

chemical

Although all of the following methods will promote the prevention of food contamination,

which one has the most continuous effect? ✔✔ Educating employees about clean,

responsible, and legal food handling.

Food preservation does all of the following EXCEPT ✔✔ promotes the growth of

microorganisms

In degrees Fahrenheit, what is the temperature range of the Danger Zone? ✔✔ 41 to

135

Reheated food items must be heated for a minimum of 15 seconds to at least ✔✔ 165

The preservation technique that attempts to remove moisture is ✔✔ dehydration

"Chilling" is most commonly practiced by ✔✔ commercial food distributers

All of the following are Time/Temperature Control for Safety Foods Except ✔✔

Processed garlic mixtures

Bacterial contamination can spread quickly because if the conditions are right, bacteria

can multiply in ✔✔ 10 to 20 minutes

It is important that food servers are trained to know food ingredients because ✔✔ they

will need to help customers who have food allergies

The best temperature for short-term refrigeration storage is ✔✔ 34 to 40

Which preservation technique involves heating foods to mild temperatures and then

cooling them down immediately ✔✔ Pasteurization

You see that the food handler you assigned to prepare the salad has a small cut on her

hand. You should: ✔✔ Have her put a watertight bandage over the cut and wear gloves

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw

chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for

impatient customers. Gabe immediately begins putting cooked chicken in boxes and on

plates. What are the hazards created by Gabe's actions, and what action should you

take? ✔✔ Although he is wearing gloves, Gabe has created a cross-contamination

hazard by touching raw chicken and then touching cooked chicken. You should stop

Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and

change gloves before continuing to fill orders.

You have a staff that is thoroughly trained in proper hand washing; however, in which

one of the following situations would you need to speak to an employee ✔✔ You are in

the dining area and you see a salad bar attendant pet a service animal

If all proper hand washing steps are followed, how long should the entire process take

✔✔ at least 20 seconds

Because of the risk of spreading Staphylococus aureus, which area of their bodies

should employees be trained to avoid touching ✔✔ mouth, nose, and throat

Why should you stock only brightly colored bandages for first aid supply ✔✔ So they

can be easily found if they fall into food

Near the end of an interview with a person you have decided to hire, she discloses to

you that she is infected with HIV. What actions should you take? ✔✔ Consider her to

be a disabled person and continue with your decision

Corrective action needs to be taken immediately if you see a food handler ✔✔ Using

hand sanitizer instead of washing their hands

The most important reason for having food handlers wear hair restraints is to ✔✔

prevent food handlers from contaminating their hands by touching their hair

If an employee is properly trained, he should be able to demonstrate all of the following

competencies except ✔✔ identify by price and quality the most desirable suppliers

An effective way to choose reputable suppliers is to ✔✔ visit their warehouses

Which of these food items upon receiving should be given priority in storage ✔✔ frozen

items

A shipment of frozen fish arrives at your food establishment. You see that the outside

bottoms of the shipping cartons have too much ice and the fish fillets held within the

cartons have brown edges. These are signs of ✔✔ thawing and refreezing

Employees trained to receive foods properly will complete all of the following steps

except ✔✔ not- check order completion

Your latest shipment of chicken has some items with USDA stickers and some items

with USDA GRADE stamps. What is the difference in these items ✔✔ Stamps mean

the chicken's quality has been rated

The best place to store grains to reduce the risk of cross-contamination is ✔✔ Next to

the canned peaches

Rotating stock so that the oldest items move first is often referred to as ✔✔ FIFO- first

in, first out

Labels should include all of the following except ✔✔ not- the best way to store the food

item

To ensure proper protection for foods during storage, the bottom shelf should be ✔✔ At

least six inches off the floor

According to the Food Code, proper food labels should NOT contain ✔✔ not- the

period of time ready-to-eat foods were refrigerated before being frozen

Cross-contamination has occurred when ✔✔ the same unwashed gloves are used to

handle different meats

Sanitization can be done by all of the following except ✔✔ air drying

Which of the following steps comes last ✔✔ air dry

If steam is used to sanitize, it must be at ✔✔ 200 for 5 minutes

It is very important to sanitize all of the following items except ✔✔ hair

The presence or growth of microorganisms is a type of ✔✔ biological hazard

To prevent cross-contamination, you should take immediate corrective action if you

notice a receiving employee did not ✔✔ wash off rubber boots before entering food

storage areas

Food surfaces and equipment are not fully cleaned and sanitized until ✔✔ they have

been allowed to air dry completely

Most of your cooking equipment is copper and your utensils are silver, so which

sanitizer would you not want to use ✔✔ iodine-based

Which one of the following conditions in an outside waste disposal area needs to be

corrected immediately ✔✔ containers without covers

Pest infestations must be controlled for all of the following reasons EXCEPT: ✔✔ They

tend to be overlooked by loyal employees who know the food is good.

A food preparer brings you a bag of rice with a few black things among the grains. You

suspect mouse droppings, but you are not sure. What should you do? ✔✔ Dispose of

the bag and check all other bags in storage.

The best eradication method for a major infestation is ✔✔ chemical

Which method is the best for the prevention of pest infestations? ✔✔ Regular cleaning

and monitoring

Since pests are living organisms requiring four basic needs for survival, which one of

these needs, if their access to it is eliminated, will drastically reduce pests in your

establishment ✔✔ food

Employees must be trained to notice signs of pests, which include all of the following

EXCEPT: ✔✔ Traps that have not been tripped, bait that has not been eaten, but it

might.

Whenever a trap has sprung and caught a pest, you will want to: ✔✔ Check for

biological contamination from blood and dispose of any possibly contaminated foods.

Where should you put pest baits and bait stations to prevent chemical contamination

from rodenticides ✔✔ outside

Maintaining an integrated pest management program (IPM) best serves ✔✔ Business

interests

Should you become aware of a pest problem in your establishment, all of your

measures to eradicate the pests should conclude with ✔✔ Schedule regular, routine

visits from the pest control operators (PCOs).

Which one of the following situations requires management to contact the local

regulatory authority? ✔✔ Water service interrupted for two hours

All toilets in a food service establishment must have ✔✔ hot running water

A well-designed building should have all the following except ✔✔ locker rooms with

showers

Which one of the following materials must not be used in the construction of food

preparation and storage areas ✔✔ indoor/outdoor carpeting

Which of the following types of floors are least suited for food prep areas ✔✔ floors

made of hard, non-porous material

For which one of the following purposes is non potable water approved ✔✔ mopping

floors

Which area is not required to have a conveniently located hand washing facility ✔✔

food storage

If all of the following items were stored on the same rack on the same wall, which item

would be stored closest to the ground ✔✔ beef

Effective ventilation systems ✔✔ minimize odor

It is important that all wooden utensils be ✔✔ made of maple or close-grained

hardwoods

The HACCP system has seven principles ✔✔ 1. Conduct a hazard analysis

2. Determine the CCPs

3. Establish critical limits

4. Establish monitoring procedures

5. Establish corrective actions

6. Establish verification procedures

7. Establish record keeping and documentation procedures

Which of the following steps is one of the seven HACCP principles ✔✔ determine the

CCPs

The purpose of a hazard analysis is to ✔✔ examine work areas for potential dangers

Critical control points are hazards that can be ✔✔ controlled or eliminated

Critical limits set ✔✔ minimum standards for processes

Once CCP limits have been determined, the next step is to establish a ✔✔ monitoring

procedure

To ensure the success of any HACCP, management must ✔✔ educate employees

What is the first line of defense against all contaminations ✔✔ prevention

To reduce dramatically all potential contamination, the most highly critical training for all

employees is ✔✔ personal hygiene

The best method for training employees how to clean a slicer is to show the skill and

then ✔✔ have them do it for you

The best supervisors set ✔✔ personal examples

The FDA's food safety system is known as ✔✔ Hazard Analysis Critical Control Point

The HACCP management system is a ____ system that helps prevent problems before

they occur ✔✔ Proactive

How can a HACCP plan best be implemented ✔✔ By the commitment of the

management to the plan and by training employees

Prerequisite programs, the foundation of a successful HACCP system, include all of the

following except ✔✔ personnel control

A properly implemented linear product flow and traffic control process is most effective

in minimizing ✔✔ cross-contamination

Of the five preliminary tasks management should complete before implementing a

HACCP plan, the first task is ✔✔ assembling an HACCP team

A HACCP plan that is developed totally by outside experts runs the risk of lacking ✔✔

employee support

When designing a diagram of the work flow process, it is important that the diagram be

✔✔ clear, proving a simple outline of each major step in the process

The success of HACCP implementation depends most heavily upon ✔✔ employee

training

Before the HACCP team is ready to implement the seven principles of an HACCP plan,

they should verify the accuracy and completeness of the flow diagram by ✔✔

performing an on-site review

What are the initial responsibilities of the HACCP team ✔✔ develop and initial plan and

coordinate its implementation

When developing and implementing a successful HACCP Plan, teams never ignore ✔✔

training

Before implementing the HACCP plan, the team should develop an initial

implementation ✔✔ time line

Implementation of a HACCP plan involves all of the following EXCEPT ✔✔ voting on

procedures

Effectiveness of a HACCP system depends on ✔✔ regular verification activities

HACCP team members conducting a hazard analysis must be concerned mainly with

✔✔ safety

After identifying potential hazards, the HACCP team conducts a hazard evaluation to

decide which potential hazards must be addressed in the HACCP plan based on all of

the following criteria EXCEPT ✔✔ dietary effects of the potential hazard

The term "control measure" refers to the fact that ✔✔ Most food-related hazards should

be controlled.

When is a CCP decision tree used ✔✔ After a hazard analysis

All of the following records are part of a HACCP except ✔✔ employee hiring records

Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as

✔✔ hazards

Which of the following vendors must follow additional rules? ✔✔ Molluscan shellfish

How many countries import seafood into the U.S.? ✔✔ 135

NOAA stands for ✔✔ National Oceanic and Atmospheric Administration

Seafood plants that receive NOAA certification have good: ✔✔ quality

Seafood processors with official marks on products are ✔✔ federally inspected

Histamine, which causes scombroid poisoning, is a(n) ✔✔ chemical

Decomposition of fish is identified by ✔✔ organoleptic techniques

A safe seafood seller should be ✔✔ Wearing disposable gloves, hair covering, and

clean clothes.

A load of fish arrives, and after a quick inspection, you know it is not fresh because ✔✔

Its flesh doesn't spring back when pressed.

Where should you consider buying seafood ✔✔ reputable sources

If cooked fish is displayed next to raw fish ✔✔ cross-contamination can occur

What guidelines should recreational fishers follow in order to prevent food-related

hazards ✔✔ Fish in areas where the fish is safe for consumption.

A shipment of frozen seafood arrives and there are frost and ice crystals on the outside

of the packaging. What do you know immediately? ✔✔ The fish has been thawed and

re-frosted.

Fresh fish bought to cook the next day can be safely kept _______. ✔✔ in the

refrigerator

If shellfish is alive it: ✔✔ Will close up when the shell is tapped.

Unless it is to be cooked immediately, the best way to prepare frozen fish prior to

cooking is to defrost it: ✔✔ overnight in the refrigerator.

What happens when cooked and uncooked seafood come in contact ✔✔ crosscontamination

A cooked shellfish's shell ____ ✔✔ opens

Hot food should be kept at ____ ✔✔ 135

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