what is the correct way to clean and sanitize a prep table

remove food from surface, clean, sanitize, air dry

choose the correct storage order, top to bottom

cheese, steaks, ground beef, turkey

a food handler trimmed raw chicken on a cutting board and needs the cutting board to prep vegetables, what's next?

the cutting board must be washed, rinsed, and sanitized

suppliers are subject to food safety inspections from which agency?

US Department of Agriculture (USDA)

Which is a challenge to food safety in an operation?

the growing elderly populations in the us

choose the correct storage order, top to bottom

salad, raw fish, raw roast, raw ground beef, raw chicken

What must an operation that wants to smoke food as a method of preservation have before processing food this way?

A variance from the regulatory authority

What is the first thing that should be done when a food deliver arrives?

inspect the vehicle for signs of contamination

What should be done to keep single use items safe in storage?

keep them in orgiginal packaging

What is the purpose of a food safety management system?

To identify and control possible hazards throughout the flow of food

what must be done before washing items in a dishwashing machine

items must be rinsed, scraped, or soaked

How does most contamination of food happen?

when people cause the contamination

Is it ok to use hand sanitizer instead of washing your hands

no, because hand sanitizer is not to replace the handwashing process

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Fall semester exam 21-22

100 termsStudBud Administration100 plays

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Questions 100

Answers

1
parasites are commonly linked with seafood
TRUE
FALSE
2
At what maximum internal temperature should cold TCS food be held?
60*F (16*C)
0*F (-18*C)
32*F (0*C)
41*F (5*C)
3
what is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness?
preventing cross contamination
purchasing from approved, reputable suppliers
preventing time temperature abuse
practicing good personal hygiene
4
what is the correct way to clean and sanitize a prep table
remove food from surface, clean, sanitize, air dry
remove food from surface, rinse, clean, sanitize, air dry
sanitize, remove food from surface, clean, rinse, air dry
air dry, removed food from surface, rinse, sanitize, clean
5
hand antiseptics should be used
after handwashing
in place of handwashing
before handwashing
during handwashing
6
a variance from the local regulatory authority is needed for
using TCS leftovers to make salads
using ice to cool food
preseving food by smoking it
developing a crisis management plan
7
A deli serves cold sandwiches in a self-service display. Which step in the would be a critical control point?
Cooking
Reheating
Storage
Cooling
8
choose the correct storage order, top to bottom
cheese, steaks, ground beef, turkey
cheese, turkey, ground beef, steaks
ground beef, cheese, steaks, turkey
turkey, ground beef, steak, cheese
9
a food handler trimmed raw chicken on a cutting board and needs the cutting board to prep vegetables, what's next?
the cutting board must be dried with a paper towel
the cutting board must be turned over to the other side
the cutting board muyst be rinsed in hot water and air dried
the cutting board must be washed, rinsed, and sanitized
10
Thawing food on the counter is an acceptable method
FALSE
TRUE
11
which pathogen is one of the leading causes of foodborne illness?
listeria monocytogenes
clostridium botulinum
camphylobacter jejuni
norovirus
12
when cooling TCS food, the temperature must go from 135 to 70 in
2 hours
6 hours
4 hours
8 hours
13
thermometers that measure the temprature of food must be accurate to
+/- 3 degrees
+/- 4 degrees
+/- 1 degree
+/- 2 degrees
14
suppliers are subject to food safety inspections from which agency?
Environmental Protection Agency (EPA)
US Department of Agriculture (USDA)
Centers for Disease Control and Prevention (CDC)
Public Health Service (PHS)
15
you can hold chicken salad at room temp if there is an approved written procedure and it is thrown out after 8 hours
TRUE
FALSE
16
Which is a challenge to food safety in an operation?
the growing elderly populations in the us
a lack of opportunity to recieve food safety training
the infrequency of health inspections in an operations
too much focus on personal hygience in the operation
17
choose the correct storage order, top to bottom
raw fish, salad, raw ground beef, raw roast, raw chicken
raw roast, raw ground beef, salad, raw fish, raw chicken
salad, raw fish, raw roast, raw ground beef, raw chicken
salad, raw chicken, raw fish raw roast, raw ground beef
18
Where should dirty linens be stored?
in garbage areas
separelty in dry storage areas
adjacent to dishwashing areas
in the receiving area
19
what is the minimum internal cooking temperature for ground beef?
145 for 15 seconds
135 for 15 seconds
155 for 15 seconds
16 for 15 seconds
20
At what minimum temperature should hot TCS food be held?
125*F (52*C)
115*F (46*C)
145*F (63*C)
135*F (57*C)
21
cold running water is an acceptable method of thawing food
TRUE
FALSE
22
A self-service salad bar with 8 different items on it. How many serving utensils are needed on the salad bar?
8
4
6
2
23
an operation decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit?
to prevent cross contamination
to reduce the focus on proper personal hygiene
to prevent temperature abuse
to reduce the cost of a salad
24
what should be done with food that has exceeded it's date mark?
it should be discarded
it should be usded immediately
it should be checked for spoilage
it should be checked for proper temperature
25
to what tempeature must soup that contains cooked beef be reheated to for hot holding?
165 for 15 seconds
135 for 15 seconds
145 for 15 seconds
155 for 15 seconds
26
Which organization develops standards for the sanitary design and construction of foodservice equipment?
NSF
EPA
USDA
FDA
27
choose the correct storage order, top to bottom
walk, fly, swim
swim, walk, fly
fly, swim, walk
28
What must be done with food before storing it?
it must be marked with a storage date
it must be frozen properly
it must be place din containers that allow airflow
it must be wrapped or covered
29
What must an operation that wants to smoke food as a method of preservation have before processing food this way?
A food safety certificate
A crisis-management plan
A variance from the regulatory authority
A master cleaning schedule
30
what is the temperature range of the Temperature Danger zone
60 to 150
0 to 32
41 to 135
32 to 120
31
a food handler at a hospital has a sore throat and a fever
exlcude from the opetation
restrict them from working with exposed food
32
How often must you check the temperature of food that is being held with temperature control?
At least every 2 hours
At least every 8 hours
At least every 6 hours
At least every 4 hours
33
What is the first thing that should be done when a food deliver arrives?
inspect and store the delivery
check temperatures of all TCS food items
inspect packaging for sign of damage or pests
inspect the vehicle for signs of contamination
34
What should be done to keep single use items safe in storage?
open the packaging to increase airflow
place them in new packaging
keep them in orgiginal packaging
remove them from their packaging
35
what temperature must TCS food for immediate service be reheated to?
165 for 15 seconds
any temperature
145 for 15 seconds
155 for 15 seconds
36
which illness needs to be reported to the regulatory authority?
scombroid poisioning
Hepatitis A
Influenza
Botulism
37
Reviewing temperature logs to make sure that the HACCP plan is working is which HACCP principle?
Verification
Monitoring
Record Keeping
Hazard analysis
38
how should food handlers keep fingernails?
short and unpolished
short and painted with nail polish
long and painted with nail polish
long and unpolished
39
How often must you check the temperature of food that is being held with temperature control?
At least every 6 hours
At least every 4 hours
At least every 2 hours
At least every 8 hours
40
What is the purpose of a food safety management system?
To keep all areas of the facility clean and pest-free
To identify, document, and use the correct methods for receiving food
To identify, tag, and repair faulty equipment within the facility
To identify and control possible hazards throughout the flow of food
41
Three compenents of active managerial control include identifying risks, training, and
recordkeeping
creating purchase orders
creating specifications
corrective action
42
what must be done before washing items in a dishwashing machine
items must be sanitzed
items must be rinsed, scraped, or soaked
items must be prewashed
items must be washed and rinsed
43
using one set of cutting boards for raw poultry and another set for ready to eat food reduces the risk of?
toxic metal poisioning
cross contamination
physical contamination
time temperature abuse
44
How does most contamination of food happen?
when people cause the contamination
through the use of contaminated animal products
through contaminated water
when contaminants are airborne
45
Is it ok to use hand sanitizer instead of washing your hands
no, because hand sanitizer is not to replace the handwashing process
no, because hands must be washed first
yes, because the sanitizer will kill all the pathogens
yes, because soap will not kill the pathogens
46
Temperature of beef stew is checked during holding, it is below critical limit and is thrown out.This is an example of
Hazard analysis
Monitoring
Verification
Corrective action
47
chemicals must be stored
in their orginal containers
over food
above food contact surfaces
separate from food
48
What device can be used to monitor both time and temperature abuse during the shipment or storage of food?
infrared thermometer
bimetallic stemmed thermometer
thermistor with an air probe
time temperature indicator
49
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination is likely?
allergen
biological
chemical
viral
50
food is being temperature abused when it is
held at the wrong temperature
cooled too quickly
reheated rapidly
cooked to a higer temperature than required
51
This toxin causes an illness with neurological symptoms such as the reversal of hot and cold sensations
Domoic Acid
Brevetoxin
Histamine
Ciguatoxin
52
What item must guest take each time they return to a self-service area for more food?
Extra napkin
Hand sanitizer
Clean plate
New serving spoon
53
to prevent the deliberate contamination of food , a manager should know
where to find Safety Data Sheets in the operation
whom to contact about supicious activity
when to register wih the EPA
how to fill out an incident report
54
TCS food being hot held for service must be held at what internal temperature?
70 or above
155 or above
135 or above
125 or above
55
when using single use gloves in your operation, you should
wash and reuse them
provide a one size fits all
purchase only latex gloves
provide gloves made from non latex materials
56
how long must shell stock tags be kept on file?
30 days after the last shellfish was sold or served from the container
30 days after the day the shellfish were received
90 days after the day the shellfish were received
90 days after the last shellfish was sold or served from the container
57
Which part of the plate should a food handler avoid touching when serving guest?
Bottom
Top
Side
Edge
58
Eggs were cooked covered in a microwave and stirred halfway through. They sat for 30 seconds before checking the temp.
They should have been checked with a thermometer in 3 places
they should not have been stirred halfway through cooking
They should have been left to stand for 2 minutes
They should have been placed in an uncovered dish
59
What is one possible function of a government agency that is responsible for food safety?
monitoring an operations revenue
ensuring a product's appeal
approving a construction project
protecting aproducts brand name
60
What is the human cost of victims of foodborne illness?
negative publicity
decreased resistance to pathogens
changes to the immune system
long-term disability
61
Which government agency is responsbile for regulating and inspecting meat, poultry, and eggs?
The Centers for Disease Control and Prevention (CDC)
US Dept of Agriculture (USDA)
Food and Drug administration (FDA)
The Public Health Service (PHS)
62
Checking the temperature of a roast to ensure it met critical limit of 145*F for 4 minutes is which HACCP principle?
Record Keeping
Verification
Hazard Analysis
Monitoring
63
what temperature must commercially processed and packaged ready to eat food be reheated to
135
165 for 15 seconds
any temperarure
155 for 15 seconds
64
Chef checks soup in holding unit and temp is 120*F, records temp and reheat soup to 165*F. Which is corrective action?
Checking the critical limit
Reheating the soup
Recording the temperature
Checking the temperature
65
what is the most important measure for prventing Hepatitis A from causing a foodboorne illness?
practicing good personal hygiene
preventing time temperature abuse
preventing cross contamination
purchasing from approved, reputable suppliers
66
what thermocouple probe would be used to check the temperature of a pot of soup?
air
surface
immersion
penetration
67
Beverages are associated with
Salmonella Typhi
norovirus
Hepatitis A
shigella
68
a hotel pan of pasta salad was left of the prep table while preparing several lunch orders. Whats wrong?
cross contamination
time temperature abuse
poor persoanl hygience
poor cleaning and sanitizing
69
A chef purchases fresh fish from a local fisherman. IS this an approved supplier?
No, the fisheman is not inspected
Yes, if the town has licensed the fisherman
No, not if the fisherman is local
yes, if the fish is fresh caught
70
a safe way to cool a stockpot of meat sauce is to put it into a
sink of ice water
cooler
cold holding unit
freezer
71
After handling dirty dishes, a dishwasher washes her hands in the three compartment sink? Is this acceptable?
yes, these sinks are dedicated for handwashing
no, hands should only be washed in a dedicated handwashing sink
no, the soap is not the correct type for washing hands
yes, hands can be washed in any sink
72
what temperature must partially cooked food reach when it is reheated?
its required minimum temperature
165
135
145
73
what do time temperature indicators do?
measure the length of time that food should be cooked
show if food has been time temperature abused during shipment
show if food has been cross contaminated during preparation
measure temperature through a product with a sensor at the end
74
choose the correct storage order, top to bottom
poultry, ground meat/fish, whole cuts beef & pork, seafood, ready to eat
ready to eat, seafood,whole beef and pork, ground meat/fish, poultry
ready to eat, whole cuts beef & pork, seafood, pountry,ground meat/fish
poultry, whole cuts beef & pork, seafood, ready to eat,ground meat/fish
75
thawing food as part of the cooking process is an acceptable method
TRUE
FALSE
76
why do pathogens pose an increasing challenge to food safety in an operation?
they can no longer be eliminated from food products
strains of pathogens are stronger than ever before
they are being found on food items once considred safe
it is now harder to prevent them from causing foodborne illness
77
why do high -risk customers pose an increasing challenge to food safety in an operation?
their immune systems are stronger
their numbers are on the rise
they require extra safeguards
their risk for foodborne illness is less understood
78
What should be done if pests are spotted in a delivery vehical?
reject the entire delivery
accept the delivery, depending on the type of pest found
accept the delivery if the products look safe
reject any products close to where the pests were found
79
Which is a food safety responsibility of a manager?
ensuring food prepared in private home for a restaurant is prepared safely
ensuring that chemicals are stored in away that meets OSHA requirements
ensure separate fryers availalbe for preparing food for cust w/ allergies
ensuring delivery drivers follow ood safety practices in the operation
80
when receiving a deliver of food for an operation, it is important to
store it immediatley and inspect it later
inspect only the TCS food
stack the delivery neatly an dinspect it within 12 hours
inspect all food immediatley before storing it
81
Which temperature measuring device is designed for measuring surface temperatures?
bimetallic stemmed thermometer
time temperature indicator
infrared thermometer
thermocouple and thermistor
82
which probe should be used to check the temperature of a pork roast?
air probe
immersion probe
surface probe
penetration probe
83
what should happen to food right after it is thawed in a microwave oven?
hold it in equipment that maintains the correct temperature
cool it to 41
freeze it solid
cook it in conventional cooking equipment
84
What is a basic characterisitic of a virus?
required a living host to grow
destroyed by freezing
commonly found in cattle intestines
grows in food
85
organizations that certify foodservice equipment meets sanitary design and constructions standards must be accredited by
Edison Testing Laboratories (ETL)
American National Standards Institute (ANSI)
Underwriters Laboratory (UL)
National Sanitation Foundation (NSF)
86
a food handler at a restaurant has a sore throat and a fever
restrict them from working with exposed food
exclude the food handler from the operation
87
an approved supplier
has an active managerial control program in place
will not have food safety violations
can show you their inspection report
does not require inspection
88
If food handlers are sick, they must
stay home
call the health department
tell you about their symptoms
only work for short periods of time
89
an employee placed a garbage bag on a prep table and tied it securely then took to a dumpster. What’s wrong?
the bag was placed on a prep table
the bag was disposed of in a dumpster
the employee tied the bag shut
The employee waited until the garbage was full
90
which is a Big Eight food allergen
grapes
brocoli
pork
wheat
91
to work with food, a food handler with an infected hand wound must
cover the wound with an impermeable cover and wear a single use glove
apply ointment and bandage the wound with an impermeable cover
wash hands and bandage the wound with an impermeable cover
cover the wound with an impermeable cover and limit contact with food
92
should you cross-train employees so more people have the skills to receive deliveries?
no, cross training is expensive and time-consuming
yes, the more people that can receive products the better
yes, this ensures that deliveries will be received quicker
no, specific staff should be responsible for receiving
93
what should food handlers do after prepping food and before using the restroom
wash their hands
change their gloves
take off their hats
take off their aprons
94
two food deliveries arrive at the same time, what should you do
alternate the inspection between each delivery
inspect both deliveries and store them afterwards
accept them both
inspect and store one delivery before accepting another
95
What is the first thing that should be done when a food deliver arrives?
inspect and store the delivery
check temperatures of all TCS food items
inspect the vehicle for signs of contamination
inspect packaging for sign of damage or pests
96
what is the best way to prevent backflow?
avoid creating a cross connection
attache hoses directly to faucets
never create an air gap
do not use vacuum breakers
97
How many hours can hot TCS food be display WITHOUT temperature control?
4
2
6
8
98
What temperature must TCS food be reheated to if it will be hot held?
145 for 15 seconds
155 for 15 seconds
165 for 15 seconds
135 for 15 seconds
99
What are Good Manufacturing Practices (GMP) as defined by the FDA?
requirements for producing safe food
parameters for the safe storage of food
guidelines for creating a HACCp plan.
rules for receiving food
100
Bloody diarrhea is a common syptoms associated with an illness from this pathogen
clostridium botulinum
staphylococcus
shigella spp
listeria monocytogenes

Fall semester exam 21-22 Flashcards | StudBud