The process of reducing the number of harmful microorganisms from a clean surface to safe levels
  • Reconditioning
  • Sanitizing
  • Cleaning
  • Norovirus
The shell stock identification tags must be kept for ___ from the date the last one was sold or served
  • 9 days
  • 45 days
  • 90 days
  • 85 days
An operation that wants to smoke food as a method of preservation needs to have a
  • Variance from regulatory authority
  • Maximum registering
  • Sensing area
  • Approved supplier
___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms
  • 41F
  • 145F
  • 10
  • 165
Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against
  • Foodborne Illness
  • Bacteria
  • Norovirus
  • Viruses
When properly washing hands, water should be
  • 0f
  • 100F
  • 99f
  • 500f
Typically found in undercooked beef
  • Norovirus
  • E. Coli
  • Listeria
  • Bacillus Cereus
What must food handlers do immediately after thawing food in the microwave?
  • Coving
  • Toxin
  • Cook it
  • In front
Cool food to ___ before placing in refrigerator
  • 170f
  • 65f
  • 75f
  • 70F
___ probe is used for surface
  • Immersion
  • Top
  • Surface
  • Penetration
Foreign objects
  • Cross contamination
  • Physical contaminants
  • Biological contaminants
  • Poor personal hygiene
Government control regarding food safety in the US is exercised at three levels
  • State And local
  • Nsf
  • State, Local, regulatory
  • Federal, State, local
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
  • Poor personal hygiene
  • Cross contamination
  • Time temp abuse
  • Ttc
Employees with a sore throat with a fever should be ___ from working with or around food
  • Restricted
  • Bacteria
  • Excluded
  • Sanitizing
What is the most important way to prevent a foodborne illness from bacteria?
  • TCS
  • TTC
  • PREP
  • CROSS CONTAMINATION
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk for foodborne illness?
  • Foodborne illness
  • Cross connection
  • Cross contamination
  • Poor sanitizing
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of
  • Foodborne illness
  • Foodborne illness outbreak
  • Cross connection
  • Cross contamination
Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides
  • Chemical contaminants
  • Poor personal hygiene
  • Biological contaminants
  • Cross contamination
Which part of the plate should food handlers avoid touching when serving customers?
  • Top
  • Bottom
  • Tcs
  • Staph
Food in dry storage should at least be __ inches off the ground
  • 4
  • 165
  • 10
  • 6
Result when a person eats food containing pathogens, which then grow in the intestines and cause illness
  • Immune system
  • State and local
  • Federal, State, local
  • Foodborne intoxications
True or False: Cooking or freezing can kill spores
  • 100F
  • Coving
  • False
  • Handles
Often found in hospitals, on faces, and in the nose
  • E. Coli
  • Norovirus
  • Staph
  • Listeria
A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the
  • Sensing area
  • In front
  • Calibrated
  • Ice water
The temp of a pot of beef stew is checked during holding. The stew hasn't met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HAACP principle?
  • Corrective action
  • Time temp abuse
  • 165
  • Monitoring
The process of removing food and other types of soil from a surface
  • Sanitizing
  • Norovirus
  • Cleaning
  • Immersion
Curved, sealed edge placed between the floor and the wall to make cleaning easier
  • Storage
  • Coving
  • Air Gap
  • Sanitizing
Cleaning the surface of some tomato sauce cans so they can be accepted is an example of
  • Cross Contamination
  • Verification
  • Sanitizing
  • Reconditioning
A customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness?
  • E. Coli
  • Sanitizing
  • Food Allergies
  • Norovirus
Regulations are usually enforced at the ___ levels
  • Food allergies
  • Federal, state, local
  • State and local
  • Nsf
Parasites are commonly linked with what type of food?
  • 4 Hours
  • E. Coli
  • Seafood
  • Viruses
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
  • Common Food Allergens
  • TCS Foods
  • Physical Contaminants
  • Norovirus
Fresh pork roast, fresh salmon, lettuce, and chicken breasts should be stored in what order
  • Variance From regulatory authority
  • Wash, Rinse, sanitize, air-dry
  • Lettuce, Salmon, pork, chicken
  • 41f or lower
Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill
  • Foodborne Illness Outbreak
  • High Risk Populations
  • Physical Contaminants
  • Poor Personal Hygiene
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
  • Guided discussion
  • Foodborne illness
  • Corrective action
  • Msds
The surface underneath a dumpster should be
  • 45f or lower
  • Concrete or asphalt
  • Cross contamination
  • Conduct a hazard analysis
All packaging and containers should be labeled with
  • Name of food and expiration date
  • Top reasons for outbreak
  • Concrete or asphalt
  • Foodborne Illness
Causes miscarriage, found in deli meats
  • Bacillus Cereus
  • Listeria
  • E. Coli
  • Norovirus
___ should not be washed before storage because it increases chances of ___
  • dry storage
  • foodborne illness
  • handles
  • washed, mold
5 most common causes of foodborne illness
  • 41F or lower
  • Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene
  • Wash, Rinse, Sanitize, Air-Dry
  • 6 hours
Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food
  • Restricted
  • 7 Days
  • Excluded
  • Contact The Health Department
An infrared thermometer cannot be used to take the ___ temperature
  • Ice Water
  • Internal
  • Air Gap
  • Dry Storage
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
  • Maximum registering
  • Sanitizing
  • Monitoring
  • Smooth and durable
Who is responsible for keeping food safe in an operation?
  • Manager
  • Federal, State, Local
  • State And Local
  • Nsf
Found everywhere and under favorable conditions, can grow rapidly
  • Bacteria
  • Listeria
  • Toxin
  • Viruses
True or False: Vacuum beakers and air gaps can be used to control backflow
  • 155F
  • 165F
  • False
  • True
Wheezing and shortness of breath are symptoms of
  • Bacillus cereus
  • Allergic reaction
  • Food allergies
  • Foodborne illness
Temp for steak, chops, fish, roasts, eggs short order
  • 140f
  • 135f
  • 145F
  • 725f
Purchasing food from unsafe sourcesFailing to cook food adequatelyHolding food at incorrect tempsContaminated equipmentPoor personal hygiene
  • Approved Supplier
  • Name of food and expiration date
  • Top reasons for outbreak
  • Cross connection
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
  • 825f
  • 160f
  • 164f
  • 165F
Cold food can be held at a max of
  • 6 hours
  • 1 hours
  • 30 hours
  • 16 hours
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
  • Ttc
  • Time-temperature abuse
  • Cross contamination
  • Poor personal hygiene
What is the first step in developing a HAACP plan?
  • Conduct a hazard analysis
  • Cross contamination
  • Foodborne illness outbreak
  • Contact the health department
A ___ has been inspected and meets all applicable local, state, and federal laws
  • Cross Contamination
  • Common Food Allergens
  • Guided Discussion
  • Approved Supplier
Eggs and peanuts are dangerous for people with ___
  • Allergic reaction
  • Food allergies
  • Norovirus
  • Poor personal hygiene
Food- contact surfaces 3 step process
  • Biological, Physical, Chemical
  • Food Prep Area
  • Cross Contamination
  • Wash, Rinse, Sanitize, Air-Dry
How long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or lower?
  • 107 days
  • 4 days
  • 12 days
  • 7 days
Danger Zone
  • 41-135
  • 46-47
  • 40-43
  • 51-61
A customer had a reversal of hot and cold sensations after eating seafood. What probably caused the illness?
  • Thaw
  • Bacteria
  • Toxin
  • Norovirus
___ probe is used for liquids
  • Immersion
  • Surface
  • Penetration
  • Listeria
What can occur if prep tables are not sanitized between uses?
  • Poor personal hygiene
  • Time-temperature abuse
  • Cross contamination
  • Cross connection
FATTOM
  • Foodborne illness
  • Food, Acidity, Temperature, Time, Oxygen, Moisture
  • Biological, physical, chemical
  • Food prep area
Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all
  • Cross contamination
  • Allergic reaction
  • Tcs foods
  • Common food allergens
Frozen foods must be delivered
  • 135f or higher
  • 41f or lower
  • Frozen solid
  • Frozen
Found in cooked rice dishes
  • Physical Contaminants
  • Listeria
  • Bacillus Cereus
  • Bacteria
50 foot candles are used for
  • Bacillus cereus
  • Food prep area
  • Cross connection
  • 4 hours
Hot TCS foods must be delivered at ___
  • 135F or higher
  • 134f or higher
  • 130f or higher
  • 140f or higher
What is the max distance that sneeze guards can be located from the self service counter to protect food from contamination?
  • 14 inches
  • 19 inches
  • 15 inches
  • 7 inches
If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
  • Contact the health department
  • Conduct a hazard analysis
  • Restricted
  • Excluded
3 types of contamination
  • Biological, physical, chemical
  • Physical contaminants
  • Wash, rinse, sanitize, air-dry
  • Foodborne illness
Sprouts is a __ food
  • TCS
  • MSDS
  • STAPH
  • TTC
Pre-school age children are at higher risk for foodborne illness because their ___ is weak
  • Approved supplier
  • Immune system
  • Game changer
  • Foodborne illness
TCS foods are left in the danger zone for more than 4 hours
  • Ttc
  • Cross contamination
  • Time- temperature abuse
  • Poor personal hygiene
Check the internal temp of food being held at least every ___ hours
  • 165
  • 4
  • Bacteria
  • TTC
___ is the only completely reliable method for preventing backflow
  • Msds
  • Cross connection
  • Cross contamination
  • Air gap
____ should be up when cleaning and sanitizing flatware and utensils
  • Handles
  • Msds
  • Cleaning
  • Air Gap
Thermometers should be ____ before each shift to ensure accuracy
  • Sanitizing
  • Cleaning
  • 41f Or Lower
  • Calibrated
When storing food using the FIFO method, where should the food with the earliest use by dates be stored?
  • In front
  • In the back
  • 7 days
  • Top
___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas
  • 70F
  • 20
  • ice water
  • Restrooms
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