In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
C.
A foodhandler must be excluded from the operation for which symptom?
D.
The risk of physical contamination can be reduced by
B.
What is the temperature range of the temperature danger zone?
B.
What is the form some bacteria take to keep from dying when they do not have enough food?
B.
Most regulations for foodservice operations are written at what level
B.
Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of
C.
What should be ised to dry hands after washing them?
D.
At what internal temperature should raw meat, poultry, & seafood be stored?
C.
Peanuts and soy products are dangerous for people with what condition?
D.
What type of container should be used to transport TCS food from the place of preparation to the place of service?
A.
To learn a new skill, learners must be given the opportunity to
C.
What is the only jewelry that may be worn on the hands or arms while handling food?
D.
Who should apply pesticides in an operation?
B.
A backup of raw sewage has occurred in the kitchen. What should happen next?
A.
When using a bottom-to-top shelving order, what determines the best placement of food?
D.
A hose connected to a running faucet that is left submerged in a bucket is an example of...
D.
What is the intended use for a hand antiseptic?
B.
An example of TCS food is
A.
A customer having an allergic reaction may show which symptom?
D.
Raw or undercooked dishes made for high-risk populations must use eggs that have been
B.
The effectiveness of chemical sanitizers is NOT sffected by its
A.
After forming raw ground beef into patties on the prep line, a foodhandler kept on the same gloves while slicing hamburger buns. What did the foodhandler do wrong?
B.
A foodhandler who has just bused tables must do what before handling food?
C.
Where should pesticides be stored?
B.
Which agency enforces food safety in a foodservice operation?
C.
Food storage should be rotated using which method?
C.
What can cause histamine to form in tuna?
C.
Several people became ill with Bacillus Cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?
A.
Why are young children at a higher ris for foodborne illness?
B.
What is the second basic rule of an integrated pest management program?
A.
Food in a dry storage area should NOT be
A.
How long should shelstock tags be ept on file?
D.
You should label all ready-to-eat TCS food that is preped in-house and held longer than
A.
What is the definition of sanitizing?
A.
When transporting food off-site, how should information such as use-by-date and time be communicated to the off-site staff?
C.
What is the first basic rule of an IPM program?
B.
The three potential hazards to food are biological, physical, and
B.
People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never
C.
What is the only certain way to prevent backflow?
B.
When should employees receive food safety training?
C.
On-the-job training works best for
A.
TSC food must be reheated to what tempetature for 15 seconds within 2 hours
D.
To work with food, a foodhandler withy a hand wound must
A.
How can managers play a key role in promoting good personal hygiene?
D.
What do time-temperature indicators do?
A.
What is one way food should NEVER be thawed?
B.
What is the minimum internal cooking temperature for poultry?
A.
What is the first step in developing a HACCP plan?
B.
Which type of pathogen is hepatitis A?
B.
Where is the only place a foodborne virus can reproduce?
C.
What is an infrared (laser) thermometer used to measure?
A.
A training need is a
A. measurable knowledge, skill, or ability
B. gap between what an employee knows and what an employee needs to know
C. process used to assess students of varying abilities & experience
D. structured sequence of events that leads to learning
Which is a sign of rodent infestation?
B.
Hot TCS Food that has been held below 135°F for over 4 hours should be
C.
What is the purpose of Material Safety Data Sheets (MSDS)?
A.
What is the FDA Food Code?
B.
A package of flour that arrives on the receiving dock with signs of dampness on the bag should be
B.
What action should a manager take when a foodhandler reports being diagnosed with shigellosis?
B.
What happens when the when the water temperature in a high-temperature dishwashing machine is too high?
D.
When receiving a delivery of food for an operation, it is important to
D.
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength
C.
Cold TCS food must be received at what internal temperature?
A.
What is the minimum internal cooking temperature for TCS food cooked in a microwave?
A.
What is the calibration nut on a bimetallic stemmed thermometer used for?
A.
A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?
D.
If a food-contact surface has been soiled, what three actions must be performed before it can be used again?
B.
What is the maximum acceptable receiving temperature for fresh poultry?
C.
Labels on containers of ready-to-eat TCS food that was preppe on site must include the
D.
How should a prep table be sanitized?
D.
If a food-contact surface is in constant use, how often must it be cleaned & sanitized?
A.
What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?
A.
Wht is the one factor that affects the growth of microoganisms in food?
A.
What is the correct procedure for washing hands?
A.
How should foodhandlers keep their fingernails?
D.
A foodhandler who spends an entire shift deboning chicken should change gloves
C.
What is the key to limiting bacterial growth?
D.
When taking the orders of customers with food allergies, a server should
A.
Why should food NOT be stored in a galvanized container?
C.
Food should be cooled from 135°F to 70°F within ____ hours, and then from 70°F to 41°F within ____ hours.
