Hot food required for service the next day should:
answer
be cooled rapidly then refrigerated
question
Hot food should be held at ___ during service
answer
a minimum of 135°F
question
How often should a food handler change their gloves?
answer
once they become dirty
question
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
D. unused, uncovered condiments
answer
B. unopened prepackaged food
question
Before putting a large pork roast in the refrigerator, you should first:
answer
cut it into smaller pieces
question
A sanitizer:
answer
kills bacteria
question
Which meat is the safest to eat when cooked "rare"?
answer
Lamb
question
What task requires food handlers to wash their hands before AND after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons
answer
A. handling raw meat, poultry, or seafood
question
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these
answer
D. all of these
question
Why shouldn't you mix cooked and raw foods?
answer
it results in a "cross-contamination"
question
What are the basic steps for cleaning effectively?
answer
Scraping, clean with detergent, sanitizing and air drying
question
What does bacteria need to multiply?
answer
food, water, and warm temperatures
question
Which is a TCS food?
A. saltines
B. bananas
C. coffee
D. baked potato
answer
D. baked potato
question
Who is responsible for safe food handling in the food premises?
answer
owner, head chef, and anyone handling food
question
A detergent:
answer
helps remove visible soil
question
Which food probably contains the most bacteria?
A. hamburger cooked rare
B. frozen raw chicken
C. opened jar of mayonnaise
D. a stale slice of bread
answer
B. frozen raw chicken
question
How can you tell if food has enough bacteria to cause food poisoning?
answer
You can't tell. It smells, tastes and looks normal.
question
What food safety practice can prevent cross-contact?
answer
washing, rinsing, and sanitizing utensils before each use
question
Foods not likely to support bacterial growth are:
A. milk and cream
B. dried pasta, noodles or bread
C. fish and seafood
D. fresh meat and poultry
answer
B. dried pasta, noodles, or bread
question
Which of the following is true about bacteria?
A. all bacteria can cause illness
B. it needs air to survive
C. freezing temperatures kills bacteria
D. it multiplies fast in warm temperatures
answer
D. it multiplies fast in warm temperatures
question
What are the basic steps of washing hands?
answer
Apply soap, wash well, rinse and dry with disposable paper towel
question
Hot TCS food can be held without temperature control for a maximum of ___ hours
answer
4
question
If a food handler has been vomiting or has diarrhea, when should they return to work?
answer
When a doctor advises that they can
question
What is the first action someone should take when entering the restaurant for a work shift?
answer
wash hands
question
The maximum length of time that prepared foods may be held in the temperature danger zone is:
answer
4 hours
question
Where should staff members eat, drink, smoke, or chew gum?
answer
in designated areas
question
When preparing food, any cuts and wounds should be:
answer
covered with a bandaid and a disposable glove
question
The best away to thaw food is:
answer
on the bottom shelf of the refrigerator
question
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
answer
Every 4 hours
question
When should a food handler be excluded from working with food or food contact surfaces?
answer
if they are experiencing, vomiting, diarrhea or a fever
question
Which action requires a food handler to change gloves?
A. the food handler has been working with raw ground beef for an hour
B. the food handler is working with raw seafood at temperatures above 41°F
C. the food handler is prepping raw chicken on a yellow cutting board
D. all of these
answer
D. all of these
question
When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:
answer
165°F
question
Hand sanitizers are an acceptable form of hand sanitation because
answer
It is not an acceptable form of hand sanitation
question
Why should you dry your hands after washing?
answer
wet hands spread germs more easily
question
Food Safety is of particular importance for which of the following groups?
A. adults over the age of 64
B. children under the age of 6
C. people with an immunodeficiency
D. all of these
answer
D. all of these
question
When can a food handler with a sore throat and a fever return to work with or around food?
answer
A written medical release is provided
question
Where should you store raw meat in the refrigerator?
answer
on the very bottom shelf
question
The food temperature 'danger zone' is between what temperature range?
answer
41°F and 135°F
question
Metal shavings are which type of contaminant?
answer
physical
question
Food in the refrigerator must be kept at:
answer
0-40°F
question
Foodborne illness is...
answer
a disease carried or transmitted to people by food
question
Foodborne illness outbreak is...
answer
when two or more people experience the same illness after eating the same food
question
Higher Risk Population include...
answer
infants, pregnant women, the elderly, people taking medications, and people who are seriously ill
question
Temperature Control for Safety (TCS) are foods that what?
answer
are better able to support the rapid growth of microorganisms than others
cleaners, sanitizers, toxic metal from non food service grade utensils and cookware, pesticides
question
What is physical contamination?
answer
foreign objects
question
What are the top five documented reasons for outbreaks?
answer
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Contaminated equipment
5. Poor personal hygiene
question
What are three ways that food can become contaminated?
answer
time-temperature control, cross contamination, and poor personal hygiene
question
What is time-temperature control?
answer
TCS foods that are left in the danger zone for more than 4 hours
question
What is cross contamination?
answer
contaminants cross to a food that is not going to be cooked any further
question
What is poor personal hygiene?
answer
food handlers cause the food borne illness
question
What is a foodborne infection?
answer
the result of when a person eats food containing pathogens, which then grow in the intestines and cause illness, symptoms do not appear for 1-3 days
question
What is foodborne intoxication?
answer
when a person eats food containing toxins (poison) produced by pathogens found on the food or which are results of chemical contamination, symptoms appear quickly (within hours)
question
What does FATTOM mean?
answer
Food, Acidity, Temperature, Time, Oxygen and Moisture (Time and Temperature are the easiest for us to control)
question
What is the smallest of the microbial contaminants?
answer
viruses
question
How are viruses spread?
answer
person to person, person to food, person to food contact surfaces
question
Ciguatera is...
answer
ciuatoxin, predatory reef fish, marine algae
question
Scombroid is...
answer
histamine toxin, tuna and other fish that are time-temperature abused
question
Where should you purchase produce?
answer
from an approved supplier
question
Examples of chemical contaminants:
answer
toxic metals, pesticides, cleaning products, sanitizers, and lubricants
question
What containers should be used and avoided when cooking?
answer
stay away from pewter pitchers, use only approved food-grade utensils and equipment to prepare and store food
question
Who should apply pesticides?
answer
ONLY allow a license professional to do this
question
Examples of physical contaminants:
answer
metal shavings from cans, staples, glass from broken light bulbs, fingernails, hair, band-aids, dirt
question
What is food security?
answer
the prevention or elimination of the deliberate contamination of food
question
How do we protect food from contamination?
answer
make it as difficult as possible for tampering to occur by addressing all potential human, interior and exterior elements in your operation
question
What are some possible food allergy reactions?
answer
itching, tightening of the throat, wheezing, hies, swelling, diarrhea, vomiting, cramps, and loss of conscious, or even death
question
What are the most common food allergies?
answer
milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts and tree nuts
question
What is the proper hand washing technique?
answer
1. Turn on hot water (100°F)
2. Apply soap
3. Scrub hands & arms for 10-15 seconds
4. Rinse
5. Dry with a single-use towel or air dry
6. If an establishment uses a hand antiseptic, it must be FDA approved as a food additive
question
How should hands be groomed for the kitchen?
answer
short, clean nails, cuts & wounds covered with clean bandages and gloves or a finger cot
question
Should gloves ever be used in place of hand washing?
answer
NO, hands must be washed before putting on gloves and when changing to a new pair
question
How often should gloves be changed?
answer
4 hours, when they become soiled or torn, or when beginning a new task
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