When should staff receive food safety training?

When hired, and then periodically after that

Who is most at risk of contaminating food?

A food handler whose young daughter has diarrhea

Which food contains a common allergen?

Mushrooms seasoned with soy sauce and brown sugar

The manager's responsibility for staff food safety training is to:

ensure staff have the knowledge & skills to keep food safe.

How do you prevent cross-contamination?

Store sanitizer away from prep area

Which food contains a common allergen?

Smoked salmon wrapped in a lettuce leaf

What is the first task in training a large group of servers to prevent contamination of food?

Assess the training needs of the servers on this topic.

Why are preschool-age children at a higher risk for foodborne illness?

They have not built up strong immune systems

What should food handlers do to prevent food allergens from being transferred to food?

Use cleaned and sanitized utensils when prepping the order.

A bimetallic stemmed thermometer must be inserted into food _______to give an accurate reading.

Up to the dimple in the thermometer stem

After trimming raw chicken & before cutting vegetables, what must you do to the cutting board?

It must be washed, rinsed, and santitized.

Food requiring time and temperature control for safety

What is a foodborne-illness outbreak?

Two or more people become sick from eating the same food

At what temperatures do most foodborne pathogens grow most quickly?

Between 70 degrees F and 125 degrees F

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Sanitation Review 1

37 termsStudBud Administration42 plays

Safety and Sanitation Chapters 1 & 2: Review of Chapters 1 and 2 ServSafe ServSafe Lecture #3 & 4 Quiz Review: CUL1 PPT #3 & 4 Quiz Review

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Questions 37

Answers

1
Which thermometer is limited to measuring surface temperatures?
Thermistor
Thermocouple
Infrared thermometer
Bimetallic stemmed thermometer
2
After which activity must food handlers wash their hands?
Clearing tables
Putting on Gloves
Applying hand antiseptic
Serving guests
3
Which is a TCS food?
Sprouts
Flour
Bread
Strawberries
4
All new staff should receive training on:
general food safety.
active managerial control.
HACCP.
crisis management.
5
When should staff receive food safety training?
When a new FDA Food Code comes out
When hired, and then periodically after that
When they do not have foodservice experience
Only when they request it
6
Who is most at risk of contaminating food?
A food handler whose spouse works with high-risk populations
A food handler who gets a lot of aches and pains
A food handler whose young daughter has diarrhea
A food handler who eats a lot of rare meat
7
Which food contains a common allergen?
Mixed green salad with apples and raisins
Brown rice mixed with herbs
Mushrooms seasoned with soy sauce and brown sugar
Squash sauteed in corn oil
8
Parasites are commonly linked with what type of food?
Seafood
Rice
Poultry
Canned food
9
The manager's responsibility for staff food safety training is to:
test staff's food safety knowledge.
ensure staff have the knowledge & skills to keep food safe.
provide all staff with videos and DVDs for training.
let staff learn on their own.
10
How do you prevent cross-contamination?
Store sanitizer on the work surface of the prep table
Store sanitizer with food supplies below the prep table
Store sanitizer away from prep area
Store sanitizer on the floor between uses
11
When is it acceptable to eat in an operation?
When prepping food
When sitting in a break area
When handling utensils
When washing dishes
12
Wheezing and shortness of breath are symptoms of what?
Hemorrhagic colitis
Bacillus cereus
An allergic reaction
Hepatitis A
13
Which food contains a common allergen?
Smoked salmon wrapped in a lettuce leaf
Potatoes sauteed in duck fat
Melon slices wrapped with prosciutto
Green beans dressed with olive oil and garlic
14
What is the first task in training a large group of servers to prevent contamination of food?
Put the servers into small groups based on experience.
Make a list of possible information to cover.
Assess the training needs of the servers on this topic.
Provide servers with operation manuals on the topic.
15
In which method does a trainer ask a series of questions to draw on knowledge and experience?
Guided discussion
Information search
Jigsaw design
Games
16
What is the most important way to prevent a foodborne illness caused by bacteria?
Practice good personal hygiene
Prevent cross-contamination
Practice correct cleaning and sanitizing
Control time and temperature
17
Why are preschool-age children at a higher risk for foodborne illness?
They have not built up strong immune systems
They are more likely to suffer allergic reactions
They are more likely to spend time in a hospital
Their appetites have increased since birth
18
What should food handlers do to prevent food allergens from being transferred to food?
Label chemical containers correctly.
Store cold food at 41 degrees F or lower.
Use cleaned and sanitized utensils when prepping the order.
Cook food to appropriate minimum internal temperature.
19
A bimetallic stemmed thermometer must be inserted into food _______to give an accurate reading.
Up to the dimple in the thermometer stem
Past the dimple of the thermometer stem
Halfway between the tip of the thermo stem and the dimple
Just past the tip of the thermometer stem
20
What should food handlers do after prepping food and before using the restroom?
change their gloves
Wash their hands
Take off their aprons
Take off their hats
21
After trimming raw chicken & before cutting vegetables, what must you do to the cutting board?
It must be washed, rinsed, and santitized.
It must be dried with a paper towel.
It must be turned over to the other side.
It must be rinsed in hot water and air-dried.
22
When washing hands, what is the minimum time you should scrub with soap?
10 sec
5 sec
20 sec
40 sec
23
When should hand antiseptics be used?
Before washing hands
When soap is unavailable
After washing hands
When gloves are not being used
24
Which piece of jewelry can be worn on a food handlers hand or arm?
Plain band ring
Watch
Diamond ring
Medical bracelet
25
Shiga toxin-producing E. coli is commonly linked with what type of food?
thick stews
potato salad
ground beef
dairy products
26
What should be done to a bimetallic stemmed thermometer that has been dropped on a prep table?
Clean and sanitize the thermometer
Calibrate the thermometer
Take the temperature of the roast chicken
Check the dimple
27
Other than temperature, the other FATTOM condition that an operation can control is
Acidity
Moisture
Oxygen
Time
28
A guest had hto and cold flashes after eating seafood. What most likely caused this illness?
Virus
Bacteria
Parasite
Toxin
29
A thermometer used to measure the temperature of food must be accurate to what temperature?
plus or minus 2 degrees F
plus or minus 8 degrees F
plus or minus 6 degrees F
plus or minus 4 degrees F
30
What is TCS food?
Food requiring thermometer checks for security
Food requiring training commitments for standards
Food requiring trustworthy conditions for service
Food requiring time and temperature control for safety
31
What is an important measure for preventing foodborne illness?
Serving locally grown, organic food
Measuring pathogens
Using new equipment
Preventing cross-contamination
32
What is the most important way to prevent foodborne illnesses caused by viruses?
Practice good personal hygiene
Control time and temperature
Practice correct cleaning and sanitizing
Prevent cross-contamination
33
Vomiting and diarrhea a few hours after eating raw seafood are symptoms associated with:
Shigella spp.
E. Coli
Salmonella Typhi
Norovirus
34
What is a foodborne-illness outbreak?
Two or more people become sick from eating the same food
Two ore more food handlers contaminate multiple foods
When an operation serve two or more people contaminated food
The CDC finds out two or more people have the same illness
35
At what temperatures do most foodborne pathogens grow most quickly?
Between 130 degrees F and 165 degrees F
Between 70 degrees F and 125 degrees F
Between 45 degrees F and 65 degrees F
Between 0 degrees F and 41 degrees F
36
What device can be used to record time-temperature abuse during the delivery of food?
Thermistor
Thermocouple
Bimetallic stemmed thermometer
Time-temperature indicator
37
What probe should be used to check the temperature of a chicken breast?
Air Probe
Penetration Probe
Surface Probe
Immersion Probe

Sanitation Review 1 Flashcards | StudBud