Which of these three most common chemical sanitizers is not true?

Quats use a minimym water temp of 68.7 F for 7 seconds

In order to prevent cross contamination, where should the chef place the tray of chicken breast in the fridge?

On the bottom shelf next to the ground turkey

A hand washing sink must?

have at a minimum 100.F warm water

a person goes from handling raw hamburgers, to raw onions, when must that person change their gloves?

after moving the burgers to the food prep area

Because the father likes raw burgers, he orders a rare burger for himself and his daughter. What should the server do?

Tell the man that the restaurant cannot serve rare meat to young children

Which pathogen would require a food handler to be excluded from work?

Non- typhoidal Salmonella, E. Coli, the Flu

how should the temperature of sour cream be taken?

By removing the lid and placing a thermometer stem into the cream

Which of the following items should be rejected?

Moldy cheese, Food in torn or ripped packaging

When providing mobile food service such as in food trucks, raw poultry must be stored where?

seperatly from the ready to eat foods

If the water supply to an establishment is shut off and there is no alternate potable water source, you must do what?

You must close the store immediately.

the best way to protect from pest infestations is to do what?

have an integrated pest management program

What does the center for disease control do? CDC

Conducts research into causes of illnesses

What is the most important factor in choosing a good reputable food supplier?

It has been inspected and complies with local, state and federal laws

If a customer vomits in a food preparation area, what should be done?

Isolate the area until it is properly cleaned and sanitized

What must be done with a TCS food that will be held longer than 24 hours?

Label the food container with its name and use by date

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Food Saftey manager exam study guide

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Questions 99

Answers

1
Which of these three most common chemical sanitizers is not true?
Quats use a minimym water temp of 68.7 F for 7 seconds
none of the above
both of the above
bleach is safe to use on floors
2
The minimum internal temp of a pork roast or tuna casserole cooked in a microwave needs to be?
165.F for 1 second
135.F for 5 seconds
185.F for 1 second
150.F for 1 second
3
Manufacturers provide SDS with all pesticides and chemicals, SDS stands for?
Spicy Diping sauce
Special drum sticks
Safety Data Sheets
Shiny Data Sheets
4
In order to prevent cross contamination, where should the chef place the tray of chicken breast in the fridge?
On the bottom shelf next to the ground turkey
On the middle shelf next to the dough
under the ground beef
On the very top shelf
5
A cook wiping her hands on her apron and then handling a knife is an example of?
cross-contamination
nothing, her hands are clean
crisscross applesauce
cross-examination
6
What is the best type of temperature measuring device for use in a fridge?
all of the above
Air probe
circular
digital
7
A hand washing sink must?
be silver
only have hot water
have a minimum of 200.F warm water
have at a minimum 100.F warm water
8
a person goes from handling raw hamburgers, to raw onions, when must that person change their gloves?
after moving the burgers to the food prep area
they dont have to change gloves
only when they start
none of the above
9
Products stuffed with either raw chicken or beef must be cooked to an internal temperature of?
100 Degrees
185 degrees
165 Degrees
135 Degrees
10
Because the father likes raw burgers, he orders a rare burger for himself and his daughter. What should the server do?
explain to the man that you are out of burgers
double check to see if thats what he really wants
Tell the man that the restaurant cannot serve rare meat to young children
the customer is always right, do nothing and get the man his food
11
What are the three major food contaiminats?
Biological
Chemical
Physical
mental
12
What are the two temperatures inside the temp danger zone?
45.F and 150.F
85.F and 100.F
70.F and 125.F
13
Which pathogen would require a food handler to be excluded from work?
Non- typhoidal Salmonella
E. Coli
none of the above
the Flu
14
A.L.E.R.T stands for?
An FDA food defense system
An FDA food offensive system
a play in college football
nothing, its just a word in the dictionary
15
how should the temperature of sour cream be taken?
all of the above
By removing the lid and placing a thermometer stem into the cream
By removing the sour cream from the freezer and seeing how cold the pan is
By removing the sour cream from the oven and eating it
16
What is a good way to prevent Back siphoning?
adding salt to the water
no air gaps, fully sealed
none of the above
Air gaps
17
Which of the following items should be rejected?
none of the above
nothing gets rejected, you are wasting money
Moldy cheese
Food in torn or ripped packaging
18
When providing mobile food service such as in food trucks, raw poultry must be stored where?
anywhere you want, it doesn't matter
seperatly from the ready to eat foods
in the lettece and mayo
in the engine compartment to cook
19
Which of the following describes Diarrhea, vomiting, fever and jaundice, and are required to be reported?
all of the above
Coronavirus
Symptoms
the mumps
20
What is the minimum internal temperature and time allowed for cooking a roast beef?
130.F for 112 minutes
180.F for 122 minutes
130.F for 100 minutes
180.F for 112 minutes
21
A food handler has finished raw chicken on a cutting board and needs the board to prep veggies. What must be done?
It must be washed, rinsed and then used
Just washed
Just sanitized
Washed, Rinsed and sanitize
22
the term "Cross contact" in food safety refers to what?
touching other people
all of the above
allergen prevention
pollen spreading
23
Which of the following is not one of the 5 most common hazards according to the CDC?
practicing poor personal hygiene
Failing to cook foods adequately
Food recalls
using contaminated equipment
24
Frozen foods must be what when delivered?
in boiling hot water to help you speed up the dethawing process
in a cooler, but not under 32 degrees
all of the above
hard frozen
25
what must food handlers do after touching their body or clothing?
Continue to touch their bodies/clothing
put gloves on
wash their hands
take a selfie
26
the Temp was 120.F which did not meet the limit of 135.F what must he do to the stew?
none of the above
reheat the stew to 165.F
cool it down and eat it
throw it away
27
5 risk factors identified by the CDC are the foundations of the system known as?
Active managerial control
Active self control
all of the above
Active vomiting disorder
28
If the water supply to an establishment is shut off and there is no alternate potable water source, you must do what?
Continue on your daily patha and pray you don't need water
Go out to the store and buy as much water as possible
You must close the store immediately.
29
the best way to protect from pest infestations is to do what?
have a decent manager in charge
nothing, they will stay away from you
have an integrated pest management program
30
Disposable food service gloves must...
be changed every 2 minutes
be changed when they feel worn out
be changed when changing tasks
never be changed
31
What does the center for disease control do? CDC
regulates meats
Publishes food codes
ensures staff knows their role in the workplace
Conducts research into causes of illnesses
32
Refrigerator temperatures should be?
41.F
30.F
20.F
38.F
33
What is the most important factor in choosing a good reputable food supplier?
They are the cheapest
They are the most expensive
it has been inspected but does not comply with local laws.
It has been inspected and complies with local, state and federal laws
34
If a customer vomits in a food preparation area, what should be done?
Isolate the area until it is properly cleaned and sanitized
Ban the customer from ever coming back
Close the store and go home
35
Clean plates are required for each trip to a buffet because?
Its faster than bringing your own
Contamination can be prevented
Allows the person to touch their food
The person washing dishes loves his job
36
All of these are TCS foods except
all of the above
Baked Potato
Cooked rice
Raw unwashed asparagus
37
Where should food handlers wash their hands?
In the bathroom sink
In the hand washing sink
In the toilet
In the food washing sink
38
what is the minimum internal temp for transporting hot TCS food and hot holding TCS food items?
130.F
145.F
135.F
140.F
39
in the 3 sink manual, ware washing process the detergent wash water must be what or higher?
100.F
130.F
110.F
120.F
40
When leaving the food perp area, food handlers should do what?
wash their face
Leave their apron
wash their hands and keep their apron on
change their gloves
41
Food must be cooled from 135.F to what within two hours?
60.F
70.F
80.F
75.F
42
Color coded cutting boards are used for what?
To make the workplace more colorful
to cause cross contamination
To prevent cross contamination
Because they ran out of the same color
43
an organization that certifies commercial food service equpiment is called?
FNA
NSF
SFN
NBA
44
What must be done with a TCS food that will be held longer than 24 hours?
Label the food container with its name and use by date
nothing, they will be used by tomorrow
none of the above
label the food with the day that you put it in the container
45
The internal receiving temperature of Fresh raw beef must be?
180.F
80.F
32.F
41.F
46
pulled a metal pan of egg salad form the cooler and used it to prepare four sandwiches. What is the problem here?
there isn't an issue
none of the above
Time - temp abuse
it was in the wrong pan
47
What is the maximum amount of time cold held food can be served without temperature control
7 hours
5 hours
6 hours
4 hours
48
GMP stands for?
Good manufacturing practices
Great mother pearls
health department
a car brand
49
What is the basic characteristic of a virus?
it can be on anything
its named after a beer
it comes from asia
it needs a living host
50
What is not one of the four acceptable TCS food thawing methods
in a cooler
In hot water
outside in room temperature.
in the walkin freezer
51
Which cleaning product is required to stop cross-contact of allergen foods?
detergent
all of the above
bleach
regular bar soup
52
Food defense systems are needed to protect from?
Bad people
accidental falls
Communism
Intentional Contaminatoin
53
Which of the following are safe food handling practices?
clean and sanitize food contact surfaces every 4 hours at least
picking your nose and then making a pizza
washing your hands
none of the above.
54
Foodborne intoxication is caused by eating foods that contain?
salt
hair
poison
poop
55
Frozen vegtables are rejected during receiving for having large ice crystals on the food and packaging. What caused this
not being frozen enough
Time-Temperature abuse
all of the above
being frozen too long
56
A food Handler is infected with Shiga Toxin producing E. Coli, what is one of the person in charge needs to do?
Call 911
Report the illness to the local health department
Report the illness to the local news station
report the illness on facebook
57
What is a physical contaminate?
dirt
bandages
fake nails / jewlery
Glass
58
A food service worker must not have direct contact with food if they?
have a fever
have a wound that is draining
dont want to touch food
all of the above
59
When must a consumer advisory be posted?
when serving raw or undercooked food
some of the time
when serving cooked food
all of the time
60
What is the purpose of Active managerial control?
Identify and control possible hazards throughout the flow of food
to waste time and money
so someone is in charge and can speak with annoyed customers
61
Floor mounted equipment and food items must be how far off the floor?
6 inches
3 inches
12 inches
9 inches
62
IF the concentration of sanitizing solution is too strong you can ultimately
get sick
corrode metal
dump it out and start again
none of the above
63
what does the USDA stand for?
Food and drug administration
U.S department of agriculture
U.S department of aging
U.S department of apples
64
What is a chemical contaiminat?
poisons
cleaners
food
sanitizers
65
When a toilet overflows and water leaks into the food area, what must the person in charge do?
fix the toilet and continue to work
nothing, it will go away
stop what he is doing and clean
close the place, and report the incident to the local health department
66
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce and Fresh Turkey be stored?
Turkey, lettuce, salmon, pork
Salmon, turkey, lettuce, pork
pork, Turkey, salmon, lettuce
Lettuce, salmon, pork, Turkey
67
The major reason to not wear jewlrey, hair pins or false nails during food prep is to?
make it easier for the worker
prevent contamination
68
What does the food and drug administration do? (FDA)
conducts research
regulates meat
Publishes food codes
Regulates all food other than meat, poultry and eggs
69
what is coving?
the area on the floor that is wet
the area on the wall where the wall and the roof meet
the area on the floor where the wall and the table meet
the area on the floor where it meets a wall
70
The manager sees the dumpster placed on gravel, with lids closed and the drain plug to stop draining. What is the issue?
the dumpster was not big enough
the dumpster must be opened at all times
none of the above
the surface underneath needs to be paved with concrete or asphault
71
Which food item may be handled with bare hands?
Raw chicken
Ready to serve foods
food that is about to go into a persons mouth
cooked chicken
72
How many days can prepared food that had been kept at 41.F or below be held before it must be thrown out?
8 days
6 days
5 days
7 days
73
What is the only type of jewlery that is allowed to be worn on hands or wrists while prepping food?
all of the above
nose rings
a metal cross
wedding band
74
Which of the following are three foods on the list of "8 most common food allergens"
soy, wheat and tree nuts
all of the above
trees, lettuce and basil
milk, eggs and fish
75
Food and supplies in dry storage areas should be stored 6 inches off the floor, away from the walls and kept at?
none of the above
70.F to 90.F
50.F to 70.F
100.F
76
What is a biological contaminant?
Fungi
none of the above
Bactiera
Viruses
77
A chef was not able to get beef stew to cool down in the 2 hours given from 135.F to 70.F what must he do now?
he must wait longer than 2 hours and be patient
He must reheat the stew to 165.F and begin the cooling process again.
he must now eat it himself
he must throw the food out and start a new batch
78
What foods should be cooked to 145. F
fish
ribs
meat steaks/chops
raw chicken
79
Where can personal items be stored?
an area that is away from food
anywhere you want
right next to raw food
80
When a problem arises, a plan that focuses on preparation, response and recovery is known as?
Prayer
Crisis Management program
FIMA
calling 911
81
Which of the following bacteria might be most commonly found in a food workers open wound?
corona virus
Staphylococcus Aureus
the flu
none of the above
82
When can a person get Shigella SSP?
When eating or drinking contaminated food or water
eating bacteria
When eating overcooked food
eating animals
83
Principle 4 of developing a HACCP plan is one way of checking if the HACCP system is working and is called?
Watching on a monitor
monitoring procedures
reading procedures
Watching on your phone
84
Live shellfish must be received and kept at what temperate?
Air temp of 45.F
100.F
Internal temp of 50.F
air temp of 30.F
85
The entire hand washing process should take at least?
40 seconds
50 seconds
20 seconds
30 seconds
86
Which of the following does not require a variance and may be a HACCP plan?
Purchasing produce
purchasing candy
selling food
eating food
87
Ware wash machines that use hot water to sanitize must have a minimum hot water temp of?
200 degrees
150 degrees
180 degrees
170 degrees
88
Which of the following is not one of the "Highly susceptible populations"?
Young children
The elderly
Transgender women
Pregnant women
89
Which of these diseases causing bacteria may be found in shell eggs?
Ebola
Corona
Salmonella
E. Coli
90
What are the two most likely foods to become unsafe?
none of the above
Taco bell
Ready to eat foods
Time and Temperature controlled for safety
91
What symptoms require this food handler to stay home from work?
itchy balls
doesnt feel like coming in today
only a fever and a sore throat
92
which of the following are part of the highly susecptible populations?
the chronically ill
the very young
the elderly
those with immune problems
93
How many people must have the same symptoms to be called a foodborne illness outbreak?
3
2
1
none
94
If a food worker is ill, you must alwaus decide to either
restrict them from handling food but keep them at the store
tell them to work because you are short staffed or suck it up
none of the above
restrict them from handling food or exclude them from the operation
95
To protect from backflow, ice containers must......
have plenty of holes in them so the ice comes out
Have a good drainage and an air gap
Be fully sealed
Poor drainage, but a good air gap
96
Eggs are inspected by which federal agency?
USDA
USAA
FIMA
USBC
97
Where should a thermometer be stuck inside chicken to check the temperature?
on the top of the chicken
on the side of the chicken
none of the above
into the center, or thickest part
98
If a critical limit in a HACCP system is not met, what must be done right away?
all of the above
take a corrective action
Nothing, this is a good thing
call 911
99
Someone is holding a beef Stir-Fry at 135.F when she looses her heat source. How long is that food safe to serve?
it isn't, it must be thrown away right away
4 hours
10 hours
1 hour

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