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Ready, Set, Food Safe Test Review Flashcards | StudBud
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Ready, Set, Food Safe Test Review
Ready, Set, Food Safe Test Review
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Review for the Idaho Ready, Set Food Safe Certification Test
Flashcards
49 cards
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Questions
49
Answers
1
How many people in the US are affected by food allergens
All answers are correct
500,000
12 Million
300 Million
2
Which of the following is/are a step(s) to be taken to control pest
prevent pest from entering by keeping all doors closed
Develop a pest management plan
All answers are correct
Eliminate pests access to food, water and hiding places
3
Approximately how many people in the United States suffer from food born illness each year
1 in 20 people
50%
1 in 6 people
1 in 1000 people
4
Which of the following would be considered unsafe for consumption?
All answers are correct
Potato salad left out at room temperature from 11 am to 4pm
A stuff chicken cooked to 145° for 15 seconds
Tuna casserol cooked to 155° for 15 seconds
5
What should you do if you are working if food service and you have a cut on your finger?
Wash hands for 20 seconds using an antimicrobial soap.
Wash hands for 20 seconds, wear a bandage, and wear gloves.
Wear a bandage after washing hands for 20 Seconds
Wash hands for 40 seconds
6
What technique can be used to cool time/temperature control for safety (TCS or PHF) foods?
Stir with an ice wand
Put in the refrigerator in shallow pans
Use and ice bath
All answers are correct
7
Which of the following equipment cannot be used for reheating purposes
Holding Unit
All answers are correct
Steam Tables
Slow cooker
8
Handwashing stations in food service are required to have all of the following except
Hand Sanitizer
Signs indicating that employees must wash their hands.
Hot and cold water
Sanitary Drying Method (paper towels or hot air)
9
Handwashing sinks can be properly used for the following
Temporary Storage of Produce
Food Preparation
All Answers are correct
Handwashing
10
The practice of prepping smaller amounts of food items at one time for food service
FAT TOM
Fifo System
Batch Method
Pest Management Plan
11
Which of the following situations represents the greatest potential for cross-contamination?
Using unwashed cutting board from raw chicken to cut melons
Handling drinking glasses by the bottom and sides
Thawing a twenty# turkey on the lowest shelf of the cooler
Mixing mayonaise with tuna
12
The acronym for remembering the factors that affect bacterial growth
FAT TOM
FIFO
Pest Management Plan
Batch
13
Which of the following diseases requires that a person be excluded from working?
Sigellosis
Hepatitis A
All Answers are correct
Salmonellosis
14
The category of foodborne hazards that causes most disease is:
Biological Hazards
Chemical Hazards
Physical Hazards
All Hazards equally contribute
15
In Idaho Food Service the "danger zone" represents
41 F - 155 F
41 F - 165 F
45 F - 145 F
41 F - 135 F
16
Which of the following is TRUE about bacteria?
Bacteria grow best in the refridgerator
All Bacteria are harmful
Bacteria are of no concern for food
Bacteria can grow under favorable conditions
17
The process of putting food in back of similar food, so older items are used first is called
Fifo System
FAT TOM
Batch Method
Pest Management Plan
18
SOP's are
State regulations governing the cleaning proceedures
Guidelines for buying new equipt. and hiring new employees
Steps mobile food businesses must follow
Step by step procedures for a specific task
19
When reheating foods that have properly cooked and cooled, the food must be reheated to:
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
175°F for 15 seconds
20
The maximum time allowed for TCS (PHF) foods to be in the "danger zone"
6 hours
3 hours
2 hours
4 hours
21
Which of the following are true of spore forming cells. SC = Spore Cells
SC's are more resistant to harsh cond. than the veg. state
SC's return to the veg. state when conditions are harsh
Normal cooking temperatures will destroy SC's
All types of bacterial cells can form spores.
22
What is the main responsibility of employees working in food service environments?
To seat customers promptly
To serve safe, quality meals to customers
To handle knives safely
Provide clean, sanitary environment
23
To avoid cross contamination, gloves should be changed:
Whenever hands should be washed
If they tear
At least every 4 hours
All answer are true
24
Which of the following are a chemical hazard?
None of the Answers are Correct
A copper pan used to prepare acid food, like tomato soup
Salmonella bacteria in cooked chicken
A Strand of Hair in soup
25
Chicken must be cooked to an internal temperature of:
145°F for 15 seconds
155°F for 15 seconds
175°F for 15 seconds
165°F for 15 seconds
26
Choose the method(s) permitted by the Idaho Food code for thawing foods
Under running water
In the refrigerator
During the cooking process
All of the answers are correct
27
Which of the following is true of foodborne illness (FBI) ?
All Answer are correct
FBI can cause serious illness
FBI can cause death
Common symptoms of FBI includ nausea, vomiting & diarrhea
28
Which one of the following is not one of the "BIG 8" common food allergens
Milk & Dairy Products
Wheat
Deli Meats
Fish
29
In food service, food contact surfaces:
All answers are correct.
include plates, glassware, flatware and food prep counters.
Must be sanitized to remove harmful microorganisms
Must be cleaned of visible soil
30
Which factor does not affect bacterial growth
Temperature
Moisture
Noisy Environment
Time
31
Handwashing in food service must last at least
20 Seconds
1 Minute
40 Seconds
10 Seconds
32
Which group of individuals have a higher risk of contracting a foodborne illness?
The Elderly
Pregnant Women
Young Children
All Answers are Correct
33
Which of the following is an example of a non-hazardous condition?
Unlabeled cleaner in a spray bottle.
Glass cleaner stored above a salad bar unit
A container of bleach stored with dish washing detergent
Aerosol pesticide stored on the shelf next to the sugar
34
How are bacteria affected by refrigeration at 41° or lower
Bacteria are killed
Growth increases
Growth is reduced to minimal levels or stopped
Moisture requirements are increased
35
All foods should be stored at least how far off the floor?
Food products in delivery boxes can be directly on floor
12 inches
1 inch
6 inches
36
Hamburger must be cooked to an internal temperature of:
165°F for 15 seconds
145°F for 15 seconds
155°F for 15 seconds
175°F for 15 seconds
37
What are often characteristics of a time/temperature control for safety (TCS or PHF) food?
High in fat and sugar
Low in moisture and pathogen contents
High in Moisture and Protein
Hot Temperature and Spicy
38
When are food service employees required to wash their hands
All Answers are correct
After handling raw meat, poultry, fish or eggs
In between food prep tasks
After touching their face or using a cloth to wipe counter
39
Which one of the following water sources is acceptable in food service establishments
Public Water System
On site well that is never tested
A service sink without a backflow device
Water treated with 200 ppm chlorine before serving
40
Choose the best example for storing refrigerated foods in the cooler to prevent contamination
None of the answers are correct
Chicken on the middle shelf and apples on the shelf above
Raw roast beef on the middle shelf and pickles underneath
hamburger in pan on bottom shelf & lettuce on the top shelf
41
The plan of action of managing pest in food service
Pest Management Plan
Fifo System
FAT TOM
Batch Method
42
Fish must be cooked to an internal temperature of:
165°F for 15 seconds
155°F for 15 seconds
175°F for 15 seconds
145°F for 15 seconds
43
When food is received from suppliers, it should be stored
with the ingredient label facing forward
On the front of the shelf to be used first
In back of similar food, so older items are used first
With the nutrition label facing forward
44
Which of the following symptoms require a food worker to be restricted from his/her job
Sore throat and fever
Headache
Sinus Infection
Fatigue
45
Which of the following is most likely to be the cause of norovirus infection in food service?
Allowing a potential hazardous food to remain at room temp.
Failure to cook meat to 165F
Failure to properly wash hands after restroom use
Using raw milk
46
The rules that govern food safety practices in Idaho are found in the _______.
Food, Drug & Cosmetic Act
All Answers are correct
United States Food Code
Idaho Food Code
47
Why are time/temperature control for safety (TCS or PHF) foods not allowed in "danger zone" longer than 4 hours?
The food would have dried out or discolored by then
The quality of the food will be low
Pathogens increased to a level that could make people sick
The food may have been coughed on by customers
48
To make 100 ppm chlorine sanitizing solution, how much bleach must be added to 2 gal. of water
1/2 cup
1 cup
1 Tbs
1 tsp
49
What is the best order to handle the following foods to avoid cross contamination?
Muffin, head of unwashed lettuce, raw chicken
Raw chicken, muffin, head of lettuce
Handle the food that sat out at room temp the longest first.
Head of unwashed lettuce, muffin, raw chicken
