food handeler
Help!
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| In a heat-sanitizing dish-washing machine, what is the minimum temperature for the final rinse | 180
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| A food-handler must be excluded from the operation for which symptom | jaundice
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| A risk of physical contamination can be reduced by | washing hands before handling food
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| What is the temperature range of the temperature danger zone | 41-135F or 5-57C
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| What is the form some bacteria take to keep from dying when they do not have enough food | spore
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| Most regulations for food-service operations are written at what level | State
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| Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the rick of | cross-contamination
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| What should be used to dry hands after washing them | Single use paper towel
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| At what internal temperature should raw meat, poultry, and seafood be stored | 41*f 5*c
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| Peanuts and soy products are dangerous for people with what condition | Food allergies
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| What type of container should be used to transport TCS food from the place of preperation to the place of service | Insulated
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| To learn a new skill, learners must be given the opportunity to | practice the skill
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| What is the only jewelry that may be worn on the hands or arms while handling food | Plain-band ring
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| Who should apply pesticides in an operation | Pest control operator
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| A backup of raw sewage has occurred in the kitchen. What should happen next | Close the affected area and clean it
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| When using a bottom-to-top shelving order, what determines the the best placement of food in a cooler? | Minimum internal cooking temperature of food
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| A hose connected to a running faucet that is left submerged in a bucket is an example of a(n) | Cross-connection
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| What is the intended use for a hand anticeptic | Reduce pathogens on the skin
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| An example of TCS food is | Milk and dairy, Shell eggs, Meat, poultry, fish, Shellfish and crustaceans, Baked potatoes, rice, beans, and vegetables, tofu or soy,sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, and untreated garlic-and-oil mixtures
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| A customer having an allergic reaction may show what symptoms | nausea, wheezing/SOB,hives,rash,swelling of face eyes hands or feet,vomiting and/or diarrhea abdominal pain
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| Raw or under-cooked dishes made for high-risk populations must use eggs that have been | pasteurized
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| The effectiveness of chemical sanitizers is affected by | concentration, contact time, temperature, water hardness and pH
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| After forming raw ground beef into patties on the prep line, a food-handler kept on the same gloves while slicing hamburger buns. What did the food-handler do wrong | Failed to wash his hands and change gloves after handling raw meat
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| A food-handler who has just bused tables must do what before handling food | Wash hands
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| Where should pesticides be stored | In a secure storage area away from food
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| Which agency enforces food safety in a food-service operation | State and local regulatory authority
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| Food in storage should be rotated using which method | First in,first out
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| What causes histamine to form in tuna | Time-temperature abuse
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| Several people became ill with Bacillus cereus gastroenteritis after eating time-temperature abused rice this is an example of what | Food-borne illness
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| Why are young children at a higher risk for food-borne illnesses | Their immune systems are not yet fully developed
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| What is the second basic rule of an integrated pest management program | Deny pests food, water, and a nesting place
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| Food stored in a dry-storage area should be | 1 at least 6in off the floor 2 in moisture-controlled conditions 3 50-70*f (10-21*C)
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| How long must shell-stock tags be kept on file | 90 days after the container has been emptied or the last shellfish was served from the container
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| You should label all ready-to-eat TCS food that is prepared in-house and held longer that | 24 hours
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| What is the definition of sanitizing | Reducing the number of pathogens on a surface to safe levels
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| When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff | Labels on food
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| What is the first basic rule of an IPM program | Deny pests access to the facility
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| The three potential hazards to food are | Biological,physical, and chemical
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| People who are "carriers" are able to carry pathogens in their system and infect others, yet they never | Become ill themselves
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| What is the only certain way to prevent backflow | Air Gap
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| When should employees receive food safety training | When hired and then periodically after that
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| On-the-job training works best for | individuals and small groups
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| Chili that is being reheated for hot-holding must reach what temperature for 15 seconds within 2 hours | 165*F(74*C)
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| To work with food, a food-handler with a hand wound must | Bandage the wound and wear a single use glove
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| How can managers play a key role in promoting good personal hygiene | Modeling proper behavior at all times
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| What do time-temperature indicators do | Show if food has been time-temperature abused during shipment
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| What is one way that food should NEVER be thawed | At room temperature
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| What is the minimum internal cooking temperature for poultry | 165*f(74*C)
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| What is the first step in developing a HACCP plan | Conduct a hazard analysis
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| Which type of pathogen is Hepatitis A | Virus
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| Where is the only place a food-borne virus can reproduce | Person's intestines
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| What is an infrared (laser) thermometer used to measure | Surface temperature
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| Define training need | Gap between what an employee knows and what an employee needs to know
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| What is a sign of a rodent infestation | gnawing, droppings and urine stains, tracks, nesting materials, holes
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| Hot TCS food that has been held below 135*f(57*C) for over 4 hours should be | Thrown away immediatly
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| What is the purpose of material safety data sheets | To inform employees of safe use and hazards associated with chemicals used in the operation
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| What is the FDA Food Code | The federal government's recommendations for food-service sanitation regulations
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| A package of flour that arrives on the receiving dock with signs of dampness on the bag should be | rejected and returned to the supplier
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| What action should a manager take when a food-handler reports being diagnosed with Shigellosis | Send the food-handler home and then call regulatory authority
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| What happens when the water temperature in a high-temperature dish-washing machine is too high | The water vaporizes before items can be sanitized
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| When recieving a delivery of food for an operation, it is important to | inspect all food before storing it
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| To make sure that the chemical sanitizer being used on a food-prep table is at the correct strength you should | use a test kit to check the sanitizers concentration when mixing it
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| Cold TCS food must be received at what internal temperature | 41*F(5*C) or lower
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| What is the minimum internal cooking temperature for TCS food cooked in a microwave | 165*F(74*C)
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| What is the calibration nut on a bimetallic stemmed thermometer used for | To keep it accurate
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| A food-handler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong | The food-handler did not store ready-to eat food above raw food
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| If a food-contact surface has been soiled, what 4 actions must be performed before it can be used again | 1 cleaned 2 rinsed 3 sanitized 4 air-dried
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| What is the maximum acceptable receiving temperature for frash poultry | 41*F(5*C)
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| Labels on containers of ready-to-eat TCS food that was prepped on-site must include what | The sell by date
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| How should a prep table be cleaned and sanitized | Clean and rinse the surface, sanitize the surface, then air-dry
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| If a food-contact surface is in constant use, how often must it be cleaned and sanitized | Every 4 hours
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| What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered | Insert the thermometer stem or probe into the thickest part of the product
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| What are the factors that affect the growth of microorganisms in food | Acidity, food, Temperature, Time, Oxygen, and Moisture
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| What is the correct procedure for washing hands | Wet hands and arms with water at least 100*. Apply soap. Vigorously scrub hands and arms for 10-15 seconds Rinse hands and arms. Dry hands and arms
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| How should food-handlers keep their fingernails | Short and unpolished
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| A food handler how spends an entire shift deboneing chicken should change gloves | every 4 hours during continual use, and more often as needed
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| What is key to limiting bacterial growth | Controlling time and temperature
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| When taking the orders of customers with food allergies a server should | fully describe each menu item to customers who ask including and "secret" ingredients
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| Why should food not be stored in a galvanized container | Acids in the food can leach zinc into the food
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| Food should be cooled from 135* to 70*within what time frame | 2 hours
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| Food should be cooled from 70* to 41* within what time frame | 4 hours
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| Which bacteria is commonly linked with cooked rice dishes | Bacillus cereus
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| Scombroid poisoning can be prevented by | Purchasing from a reputable supplier
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| What is a biological contaminant | pathogens including viruses, parasites, fungi,and bacteria
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| Jaundice is a symptom of which food-borne illness | Hepatitis A
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| As part of hand-washing food-handlers must scrub their hands for | 10-15 seconds
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| Food-handlers should wash their hands before and after | handling raw meat, poultry, or seafood
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| A food-handler who spends an entire shift forming hamburger patties should change gloves | Every 4 hours during continual use and more often as needed
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| How should the temperature of a shipment of sour cream be taken when it arrives at an operation | Remove the lid and put the thermometer stem into the sour cream
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| If there is no USDA or state department of agriculture inspection stamp on a shipment of fresh chicken what should you do | Reject it
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| What is the top to bottom storage order | 1 ready-to-eat 2 seafood 3 whole cuts of beef and pork 4 ground meat and ground fish 5 Whole and ground poultry
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| Cut melons should be stored at what internal temperature | 41* or lower
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| All ready-to-eat TCS foods must be labeled if they will be kept longer than | 24 hours
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| What is the minimum internal cooking temperature for seafood | 145*F (63*C) or higher for 15 seconds
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| How long can refrigerated food that is prepped on-site be stored in a cooler | 7 Days
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| What is coving | Curved sealed edge between a floor and a wall
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| The first step in cleaning and sanitizing items in a 3 compartment sink is | rinsing, scraping, or soaking items
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| What is the definition of sanitizing | Reducing the number of pathogens on a surface to safe levels
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| What is the third step in cleaning and sanitizing a prep table | Sanitizing
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| Which probe should be used to check the temperature of a pork roast | Penetration
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| Cleaning and sanitizing utensils before use can prevent | cross-contact
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| Wheezing and hives are symptoms of | Food allergies
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| Which organization makes recommendations for food safety regulations of the food-service industry | FDA
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| If there is an infestation of mice or cockroaches what should and inspector do | Shut down the operation
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| Taking experienced staff away from their tasks is a disadvantage of which training method | On-the-job training
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| Which training method relies on volunteers acting out a script | Role play
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Created by:
Jenifer Clark