The temperature danger zone for potentially hazardous foods is between
D.
Foodhandlers should wash their hands before starting work and after
B.
When a food product touches something that contains harmful microorganisms
D.
People who are weak or ill are seriously threatened by foodborne illness because they
A.
All of the following are conditions that support the growth of microorganisms except
B.
Which of the following is a key factor in preventing bacterial growth?
B.
A foodborne infection can reult from eating
D.
A foodborne intoxication results from eating
C.
The Hepatitis A virus is most frequently introduced into food by
B.
Which of the following are examples of physical hazards that can result in food contamination?
B.
Which of the following describes the proper way to dry hands after they have been washed?
D.
A manager otices that a cook has an open cut on his finger and is about to season and pound veal cutlets for the evening's special. The manager should...
A.
If hand sanitizers and disposable plastic gloves are used, they
B.
Foodhandlers are prohibited from smoking in food-storage and food-prep areas because smoking may contaminate food by
B.
Which is the most important rule of food safety?
A.
To measure the temperature of milk that was delivered in a plastic bulk package, you should
C.
What is an acceptable criterion for receiving eggs?
A.
Poultry should be rejected during receiving if it
A.
Upon delivery at an establishment, the color of fresh, unfrozen lamb should be
D.
Mario, who is inspectig a shipment of fish fillets, discovers that the edges of the fillets are brown. What do the brown edges indicate?
B.
To measure the temperature of MAP (modified atmosphere packaging) products, a manager should
D.
The best way to measure the internal temperature of of roast beef is to
B.
Which step in the flow of food is the first where hazards can be controlled?
D.
USDA grades on meat products provide information concerning the
D.
If stored food have passed their expiration dates, you should
A.
If you see that a stored sous vide package is torn, you should immeditely
D.
Which of the following is a safe and acceptable way to thaw a frozen 20-lb turkey
D.
Poultry, stuffed meat and casseroles should be cooked with interruption at a minimum temperature of
D.
Which of the following potentially hazardous foods must be cooked to a minumum internal temperature of 155°F for at least 30 sec.
A.
You measure the temperature of foods being held in hot-holding equipment every hour. During one of your checks, you discover that the temperature of the beef stew has dropped at 120°F. If all other time-temperature procedures have been followed, which of the following corrective actions should you implement?
C.
All of the following are acceptable ways to protect food on display at a self-serve hot-food bar, except
C.
A cook measures the temperature of chili in hot holding every two hours and writes the temperature in a log. At one check he discovers that the temperature has fallen below 135°F. He tells his manager, then he returns the chili to the stove and reheats it to 165°F for a least 15 seconds. Which of the following is the corrective action?
A.
A critical control point (CCP) for the preparation of turkey breast is...
D.
The flow of food refers to
A.
If cooking were a CCP, which of the following would be a critical limit?
A.
Which of the following is an effective method of sanitizing?
A. Immersing an object in soapy water at a temperature of 110°F
B. Hat-water sanitizing in a warewashing machine with a final rinse water temperature of 140°F
C. Immersing an object in a chlorine solution at 50 ppm
D. Chemical sanitizing in a warewashing machine with a water temperature above 200°F
C?
The master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and
C.
Which of the following is not a sign of rodent infection?
A.
The responsibility for the sanitary operation of an establishment rests with...
