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EOPA ServSafe
EOPA Study Questions
| Question | Answer |
|---|---|
| Which situation would protect food from becoming contaminated? The food handler...... | Uses metal tongs to place cooked beef onto a bun |
| What is an example of physical contamination? | Metal staple in tossed salad. |
| You received a package of frozen hamburger patties. The carton has ice crystals in it. What should you do? | Refuse the order. |
| What is a potentially hazardous food? | milk and milk products; cooked rice; beef, pork and poultry |
| To prevent cross-contamination, food handlers should NOT: | Touch raw meat and then touch ready-to-eat food |
| What is not necessary when getting ready for work? | Applying perfume or cologne |
| What can cause foodborne illness? | Not washing hands correctly |
| FIFO is a method of: | stock rotation |
| The effectiveness of a sanitizer depends on which of the following? | time, temperature, concentration |
| Cleaning tools and supplies should be stored: | In a locked cabinet away from the food handling area. |
| What is an acceptable way to thaw food? | In the refrigerator at 41 F or lower |
| Washing your hands correctly is expected to take at least how long? | 20 seconds |
| An employee who returns from the restroom without washing his hands could spread a: | virus; bacterial infection; foodborne illness |
| Potentially hazardous foods: | Cooked macaroni left to cool at room temperature; sliced melon on a salad bar; egg custard served from a refrigerated dessert bar |
| When receiving a delivery of food for your establishment, it is important that you: | check it before accepting it |
| Ground beef is safe when cooked to a minimum internal temperature of: | 155 F |
| You used a cutting board to slice chicken before you chop a salad on the same board, what must you do first? | scrub it with hot water and soap and then sanitize |
| You need to cool a large stockpot of chili for use the following day. What is the first thing you should do? | Transfer the chili from the large pot to several shallow pans. |
| In a refrigerator, a package of raw ground beef should be stored: | below cooked foods |
| If the temperature of a hot food on a buffet has NOT been checked since 8:00 a.m. and is below 135 F at 1:00 pm it should be: | thrown away immediately |
| To check the temperature of a piece of meat, insert the thermometer: | in the thickest part and in more than one spot |
| The temperature danger zone is: | 41F to 135F |
| If you feel sick at work, you should: | Tell your manager immediately |
| How many seconds should you wait after the needle of digital readout on the thermometer has stopped before recording the temperatures? | 15 seconds |
| To safely re-heat food, you should heat it | to 165 F for 15 seconds within 2 hours after taking it from the refrigerator |
| Which group of individuals has a higher risk of foodborne illnesses? | Elderly people |
| Parasites are commonly associated with | seafood |
| What must a food handler with a hand wound do to safely work with food? | Bandage the wound with an impermeable cover and wear a single-use glove |
| What item is considered acceptable work attire for a food handler? | plain-band ring |
| Biological Hazards | Bacteria, viruses, parasites, fungi |
| Chemical Hazards | Cleaners, sanitizers, polishes |
| Physical Hazards | Bones in fillets, fruit pits, metal shavings, staples, dirt, glass, bandages, jewelry |
| How do people make food unsafe? | Poor personal hygiene, cross contamination, time temperature, and poor cleaning/sanitizing |
| How to wash your hands: | wet hands & arms; apply soap; scrub hands & arms vigorously, rinse hands & arms thoroughly; dry hands & arms |
| After washing your hands | use a paper towel to turn off the faucet; use a paper towel to open the restroom door |
| When do you wash your hands? | Using the restroom; handling raw protein; taking out garbage; touching your body; touching clothing; sneezing/coughing or using a tissue; handling money |
| Saliva contains pathogens that can cause a foodborne illness. What can contaminate the kitchen or food area? | Eating, drinking, smoking and chewing gum or tobacco can contaminate equipment and or food. |
| When do you tell your manager you are sick? | vomiting, diarrhea, jaundice, sore throat with a fever |
| TCS foods: Food most likely to become unsafe because of time, temperature: | milk and diary products, meat, baked potatoes, soy, tofu, bean spouts, shell eggs, fish, rice, beans, sliced melons, tomatoes, lettuce |
| Thawing foods: | In a cooler; microwave; submerged under cold running water |
| Poultry should be cooked to ______ temp. | 165F |
| Ground meat should be cooked to ______ temp. | 155F |
| Seafood should be cooked to _____ temp. | 145F |
| Pork, beef, veal and lamb: | Steaks or chops at 145F Roast 145F |
| Fruit, vegetables, grains and beans that will be hot-held for service | 135F |
| 3 groups of people at higher risk of getting foodborne illness | elderly people, preschool-age; compromised immune systems |
| How to be sure the food you receive is safe: | receive cold food at 41F or lower; frozen food should be frozen solid when received |
| Reject frozen food if the product or packaging has: | fluids, water stains or ice crystals |
| Reject food if it: | has passed the use-by or expiration date, abnormal color or moldy or smells wrong |
| Preventing cross-contamination when serving food: | do not touch the parts of dishes or glassware that come in contact with food; |
| Scooping ice | never scoop ice with your bare hands or a glass. |
| 8 Most Common Food Allergens | milk, eggs, soy, fish, tree nuts, peanuts, shellfish, wheat |
Created by:
Melissa.Mrvos