What is the minimum internal cooking temperature for raw eggs prepared for immediate service?
answer
145*F
question
Fresh beef must be received at or below?
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41*F
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An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are:
answer
Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to preserve food such as vinegar to render sushi rice so that it is not potentially hazardous. • Operating molluscan shellfish tanks that store/display shellfish that are offered for human consumption. • Removing the tags from shellstock. • Under Cooking of food other than "whole muscle intact beef" and not wanting to use a consumer advisory. • Custom Processing of animals for personal use in a food establishment. • Sprouting of seeds or beans • Reduced oxygen packaging -ROP- (including cook-chill bagging), where Clostridium botulinum is a concern and only one barrier, i.e., refrigeration exists.
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The cook puts refrigerated Lasagna into the steam table at 9;00 a.m. for service at noon. This practice is incorrect because,
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the steam table is not used for re-heating or thawing food.
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Food handlers should be exclude from the prep area when they are experiencing which symptom?
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Vomiting, diarrhea, jaundice, fever
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Which food can be received at a temperature of 45*F or lower?
answer
Shell eggs,live shellfish-oysters,mussels,clams,and scallops at an air temperature of 45*F and at internal temperature no greater than 50*F once received must be cooled down to 41*F or lower in four hours.Shucked shellfish- received at 45*F,cool down to 41*F in no more than 4 hours.
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The manager must notify the regulatory agency if an employee comes to work with an illness caused by
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Hepatitis A, Shigella spp.,Salmonella typhi, E Coli,Norovirus
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An operation that serves raw oysters on the half shell can best ensure safety by
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purchase from approved supplier
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Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?
answer
30 days
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The risks of foodborne illness caused by parasites can be reduced by,
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purchasing seafood from approved reputable supplier.
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When the water supply has been disrupted due to a natural disaster,an acceptable alternative is
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using closed water bottles
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A TCS food that is cooked,cooled and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165*F for how many seconds
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15 seconds
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When preparing food a food handler should not wear which item?
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Medical bracelet, rings,earrings, necklace, etc
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Floor mounted equipment that is not easily moveable must be mounted at least how far off of the floor?
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6 inches
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Shucked shellfish can be removed from their original container for display when the shellstock tag is retained for how many days?
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90 days
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The first step in the HACCP program is?
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Conduct a hazard analysis (identify the hazard)
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Equipment approved for use in the prep areas should have a seal of approval from ?
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NSF
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A handwashing sink shall be equipped to provide hot water at a temperature of ?
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100*F
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What type of contaminant is a bone in a fish fillet?
answer
Physical contaminant
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Which item can be re-served to customers?
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Unused ,pre packaged and in their original container items
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The minimum water temperature when sanitizing utensils using hot water is?
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171*F
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Chemicals that can only be used by licensed pest control operators are considered
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Pesticides
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Single service items must be received ?
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unopened and in the original container
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Table mounted equipment must be at least ?
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4inches off of the table
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The agency responsible to regulates food transported across state lines is
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FDA (FOOD AND DRUG ADMINISTRATION
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An example of TCS food is?
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alfalfa sprouts( ALLERGENIC TOO)
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A virus that concerns the food service is
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Norovirus
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Using copper utensil can cause a
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chemical reaction in some acidic food
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The temperature of the final sanitizing rinse in a dishwasher must be
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at least 180*F
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What thermometer must be used to take the temperature when using a flat top grill?
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An infrared thermometer
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At what minimum temperature should hot TCS food be held?
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135 *F
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At what maximum temperature should cold TCS food be held?
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41*F
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A food defence protects the operation from?
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Intentional contamination
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What can reduce the effectiveness of a sanitizer solution.
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Leftover detergent,hard water, and PH
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What do you use to check the sanitizer concentration.
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Use a test kit
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Contact time for sanitizer to be effective is
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30 seconds
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A three compartment sink must be equipped with a
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good drain system
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How many inches from the floor should food be stored?
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6 inches and away from the walls.
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In case of an investigation from the regulatory authority the manager
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need to cooperate with the investigation.
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Common allergens are
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,milk,peanuts,tree nuts,eggs,fish,wheat,soy and products,shellfish
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To prevent an allergic reaction
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,describe the dishes,identify ingredients,or suggest items.
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To prevent a foodborne illness from toxins contamination the most important way is
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to purchase mushrooms,and seafood from an approved supplier
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What is the most important way to prevent a foodborne illness from bacteria?
answer
Practice good personal hygiene
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When a food handler has one of these symptoms (vomiting,diarrhea) the manager must?
answer
Exclude from the operation and to return to work must have no symptoms for at least 24 hours,have a written release from a medical practitioner. (Jaundice),exclude the foodhandler report to the regulatory authority,must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.
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Which piece of jewelry can be worn on a food handler's hand or arm?
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Plain band ring
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What is the correct temperature for receiving cold TCS food?
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41*F or lower
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Live shellfish must be received with what documentation?
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Shellstock identification tag
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How long can ready to eat TCS food that was prepared in-house be stored if it was held at 41*F or lower?
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7 days
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What is the maximum water temperature allowed when thawing food under running water?
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70*F
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What is the minimum internal temperature for eggs,meat,poultry,and seafood cooked in the microwave oven?
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165*F
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What is the minimum internal temperature for ground beef?
answer
155*F
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What temperature must TCS food be reheated to if it will be hot-held?
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165*F
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A backup of raw sewage and significant lack of refrigeration can result in
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Closure of the operation by the regulatory authority
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Raw vegetables
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wash before cutting out
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Most of the food service laws and regulations,
answer
at state level
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ROP methods need an
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HACCP.
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Game wild animals need to be
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commercially raised
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What is an example of cross-contact?
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Food fried in deep fryer using the same oil
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What is an example of cross-contamination?
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Using the same cutting board with raw and ready to eat food
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Self serving operation
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provide extra plates and utensils,and manager assign a staff member to monitor guests and posts signs reminding guests not to reuse plates and utensils
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What is the maximum distance that sneeze guards can be located from the self service counter to protect them from contamination?
answer
14 inches
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What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
answer
A variance from the local regulatory authority
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What is the only completely reliable method for preventing backflow?
answer
Air-gap
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Which area of the operation is usually required to be the brightest?
answer
Prep-areas
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For stationary racks single -temperature machines temperature must be at least
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165*F
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If food contact surfaces are in constant use,how often must they be cleaned and sanitized?
answer
Every 4 hours
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What must foodhandlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
answer
Test the solution with a sanitizer kit
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New employees should receive basic food safety information, including personal hygiene requirements, no later than
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the first day
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For an illness to be considered "foodborne," how many people must be affected after eating the same food?
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2
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A guest finds a bandaid in his food. What type of contamination would this be considered?
answer
Physical
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You receive a shipment of cold foods and notice the storage temperature is 45 degrees Fahrenheit. This would be a problem for all but which of the following foods
answer
Shellfish,eggs
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Flies are most likely to spread which type of bacteria?
answer
Shigella
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Shortly after eating, a customer feels unwell. He complains his hands are tingling and that he felt cold but is starting to feel hot. Which food type likely caused his illness?
answer
Fish
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Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
answer
On the counter top
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Chicken must be cooked to which internal temperature to be considered safe for consumption?
answer
165*F
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Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?
answer
7 days
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Which of the following would not be a reason to reject a shipment of canned food?
answer
A torn box
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The HACCP is associated with:
answer
food protection
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Which would be a good practice when cooling food?
answer
Cutting large amounts into small amounts
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You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?
answer
Discard it
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What is the minimum internal cooking temperature for a veal chop?
answer
145*F
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Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
answer
Soft boiled eggs
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What is a cross-connection?
answer
Physical link between safe water and dirty water
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Which of these food processes does not require a variance from a regulatory authority?
answer
Beans sprouts purchased from a reputable supplier
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What rule for serving bread should food handlers practice?
answer
Do not reuse on eaten bread
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What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
answer
Throw it out
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What practice can help prevent allergic reactions?
answer
Identify ingredients for customers
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What must staff members do when transferring chemicals to a new container?
answer
Label it
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What should be done with a package of flour that is received with signs of dampness on the bag?
answer
Rejected and send it to the supplier
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A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
answer
Rare hamburgers
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What information must be included on the label of food packaged on-site for retail sale?
answer
List of ingredients
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What temperature should the water be for manual dishwashing?
answer
110*F
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What should a food handler do with food after it is thawed in the microwave?
answer
Cook using conventional equipment
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What should a food handler do with food after it is cooked in the microwave?
answer
Let stand for 2 minutes covered
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The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
answer
Corrective action
question
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
answer
6 hours
question
What practice should be used to prevent seafood toxins from causing a foodborne illness?
answer
Purchase from approved suppliers
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What symptom requires a food handler to be excluded from the operation?
answer
jaundice
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Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
answer
24 hours
question
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?
answer
Critical limit.
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