Ready, Set, Food Safe Test Review

Which of the following equipment cannot be used for reheating purposes

Handwashing in food service must last at least

Which of the following is true of foodborne illness (FBI) ?

What are often characteristics of a potentially hazardous food?

The process of putting food in back of similar food, so older items are used first is called

The plan of action of managing pest in food service

Hamburger must be cooked to an internal temperature of:

Handwashing stations in food service are required to have all of the following except

Which one of the following is not one of the "BIG 8" common food allergens

What technique can be used to cool PHF Foods

Which one of the following water sources is acceptable in food service establishments

All foods should be stored at least how far off the floor?

Which group of individuals have a higher risk of contracting a foodborne illness?

Fish must be cooked to an internal temperature of:

When reheating foods that have properly cooked and cooled, the food must be reheated to:

Which of the following is/are a step(s) to be taken to control pest

What is the best order to handle the following foods to avoid cross contamination?

In food service, food contact surfaces:

What is the main responsibility of employees working in food service environments?

To avoid cross contamination, gloves should be changed:

Which of the following is TRUE about bacteria?

In Idaho Food Service the "danger zone" represents

To make 100 ppm chlorine sanitizing solution, how much bleach must be added to 2 gal. of water

Chicken must be cooked to an internal temperature of:

Which of the following symptoms require a food worker to be restricted from his/her job

SOP's are

The rules that govern food safety practices in Idaho are found in the _______.

Which of the following are a chemical hazard?

How many people in the US are affected by food allergens

Approximately how many people in the United States suffer from food born illness each year

Choose the best example for storing refrigerated foods in the cooler to prevent contamination

Which of the following situations represents the greatest potential for cross-contamination?

Which of the following are true of spore forming cells. SC = Spore Cells

The acronym for remembering the factors that affect bacterial growth

Which factor does not affect bacterial growth

When are food service employees required to wash their hands

What should you do if you are working if food service and you have a cut on your finger?

Which of the following diseases requires that a person be excluded from working?

When food is received from suppliers, it should be stored

Choose the method(s) permitted by the Idaho Food code for thawing foods

The practice of prepping smaller amounts of food items at one time for food service

The maximum time allowed for PHF foods to be in the "danger zone"

Handwashing sinks can be properly used for the following

Which of the following would be considered unsafe for consumption?

Why are potentially hazardous foods not allowed in "danger zone" longer than 4 hours?

The category of foodborne hazards that causes most disease is:

How are bacteria affected by refrigeration at 41° or lower

Which of the following is an example of a non-hazardous condition?

Which of the following is most likely to be the cause of norovirus infection in food service?