manager food handler
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| 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
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
brookebuchen