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using food coloring to make ground beef appear fresher is
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freezing food keeps it safe because freezing
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manager food handler
| Question | Answer |
|---|---|
| using food coloring to make ground beef appear fresher is | not allowed by the regulatory authority |
| freezing food keeps it safe because freezing | slows the growth of pathogens in food |
| later in the shift a food handler complains about a sore throat and fever. what should the manager do with the food that the food handler prepare earlier in the day? | throw it out |
| fresh fruits and vegetables much be washed | before being cut |
| food that has NOT been honestly presented must be | thrown out |
| what agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines? | USDA |
| food handler may wear fingernail polish or artificial nails if they | wear intact gloves in good repair |
| tabletop foodservice equipment on legs should have a space between the base of equipment and th tabletop of at least | 4in |
| one major food allergy is | soybeans |
| floor coving is used to | reduce sharp corners on hard- to-clean floors |
| tuna salad in a cooler must be held at or below an internal temperature of | 41F |
| what is a TCS food | alfalfa sprouts |
| to which minimum internal temperature should gravy be reheated in a mircowave? | 165 |
| which is most likely to be contaminated with the virus that caused hepatitis A? | raw oysters raised for food |
| game animals received for sale in an operation should be | commercially raised for food |
| ready-to-eat food should be thrown out if it has been | handled by sick food handlers who are later excluded |
| vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. when the temperature falls below 135F, the cook tells the manager and then reheats the soup to 165 for 15 seconds. What was the corrective action taken? | reheating the soup to 165 for 15 seconds |
| food contamination is most likely to happen when food handlers | chew tobacco |
| During job training, a manager discovers that a food handler is handling raw and cooked poultry without changing gloves. what should the manager do | throw out the cooked poultry and reinforce correct food handling |
| which food is correctly cooled? | cooked poultry that cooled from 135F to 70F within 2 hours and from 70 F to 41F within an additional 6 hours |
| previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds | 165 |
| cooked vegetable should be | held at 135F or higher |
| food handlers were told about a special preparation requested by a customer with a food allergy, however a small amount of the restricted food came in contact with the meal. which action should be taken? | set the dish aside so that it will not be served and then inform management |
| which item is a food handler permitted to wear on hands and arms? | plain metal band ring |
| what is the minimum internal cooking temperature for raw eggs prepared for immediate service? | 145F |
| fresh beef must be received at or below | 41F |
| an operation must obtain a variance from the regulatory authority before | curing food |
| the cook puts refrigerated lasagna into the steam table at 9A for service at noon. this practice is incorrect because the | steam table is to be used for holding correctly heated food |
| food handlers should be excluded from the prep area when they are experiencing which symptom? | vomiting |
| the first step in a HACCP plan is to | identify hazards |
| shucked shellfish can be removed from their original container for display when the shell stock tag is retained for how many days? | 90 |
| which type of contaminant is a bone in a fish fillet | physical |
| which item can be re-served to customers | unopened prepackaged food |
| the minimum water temp when sanitizing utensils using hot water is | 171 |
| when prepping food it is acceptable for food handlers to wear | hats |
| the water temp in the wash sink of a three compartment sink must be at lest | 110 |
| the agency responsible for inspecting operations that ship food to other state is the | FDA |
| when raw sewage backs up onto the floor of the kitchen, te operation must | immediately close the operation, correct the problem, and thoroughly clean the facility |
| what should a cook do when prepping food such as a caesar salad dressing or mayonnaise for highly susceptible population | substitute pasteurized for raw eggs |
| the ambient air thermometer in a walk in cooler must be located | in the warmest part of the unit |
| staff exposure to hepatitis A must be reported to regulatory authorities within how many days? | 30 |
| fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temp of | 135 |
| when the water supply has been disrupted due to a natural disaster an acceptable alternative is | buying commercially bottled drinking water |
| what food item can be reserved to customers | crackers in an unopened original packaging |
| the risk of foodborne illness caused by parasites can be reduced by | purchasing fish and produce from an approved supplier |
| an operation is serving oysters on the half shell. the operation must provide consumers with a | disclosure of raw ingredients |
| recommendations for foodservice regulations are issued at the federal level through the | state health code |
| a food handler should be excluded from the operation if he or she is diagnosed with | hepatitis A |
| the manager must notify the regulatory authority if an employee comes to work with an illness caused by | shigella spp. |
| a hand washing sink shall be equipped to provide hot water at the temperature of | 100F |
| an operation that serves raw oysters on the half shell can best ensure the safety by | purchasing oysters from an approved supplier |
| which food item can be received at a temperature of 45F or lower | shell egg |
| equipment approved for use in the prep area should have a seal of approval from | NSF |
| floor mounted equipment that is not easily moveable must be mounted at least how far off of the floor? | 6in |
| when should food handlers use hand antiseptics | after washing hands |
| chemical that can only be used by licensed pest control operations are considered | restricted-use pesticides |
| a TCS type of food that is cooked, cooled, and then reheated for hot holding must be reheated so that all parts of the food reach a temp of 165 for how many seconds? | 15 |
| when prepping food, a food handler should not wear | a medical alert bracelet |
| single-service items must be received | in undamaged original packaging |
| a food handler would use an infrared thermometer to measure the temp of which piece of equipment? | flat grill |
| after cooking TS food in the microwave to a minimum internal temp of 165 for 15 seconds, which step should be taken next | allow food to stand covered for 2 minutes after cooking obtain an even temperature |
| which would require single-use gloves | handling ready to eat foods |
| a server used a copper pitcher to serve margaritas, and several guests get sick. the most likely cause of illness is that the | acidity of the beverage caused the copper to leach, resulting in chemical contamination |
| What is the first step in developing a HACCP plan? | Conduct a hazard analysis |
| What must food handlers do when handling ready to eat food? | Wear single use gloves |
| Why should food temperature be taken in 2 different locations? | Temperature may vary in the food |
| What does the L stand for in the FDA'S ALERT tool? | look |
| What should food handlers do after leaving and returning to the prep area? | wash hands |
| A. lert | assure |
| aLert | look |
| alErt | employees |
| aleRt | reports |
| alerT | threat |
Created by:
brookebuchen