Food service manager – Flashcards

Foodborne intoxication is caused by eating foods that contain?

Hepatitis A virus would most likely be found in what foods?

The chef has just finished preparing raw chicken in a citrus marinade. She will store them in the fridge for the next shift to cook for dinner. In order to prevent cross contamination, where should the chef place the tray of chicken breasts in the fridge?

If food has been thawed but is not needed, you should NOT:

The correct method for calibrating a stem type thermometer is:

What is the minimum internal temperature for transporting hot TCS food and hot holding TCS food items?

A food worker comes to work and doesn't know she has yellow skin and eyes. What should the person in charge do?

A woman runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the toilet has backed up and is over flowing into the service area. What should the manager do?

The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is?

Disposable food service gloves must:

What are the minimum footcandles allowed for a walk-in refrigerator?

If a customer vomits in a food preparation area, what should be done?

The safe way to thaw large poultry or meat products is:

The minimum internal temperature and time allowed for cooking a roast beef is:

Which pathogen would require a food handler to be excluded from work?

Which of these disease-causing bacteria may be found in shell eggs?

The chef prepared a large quantity of home-made beef stew and divided it up into two shallow pans for cooling. He placed the pans in the refrigerator, and stirred them frequently. However, he was unsuccessful in cooling the stew from 135 to 70 degrees within two hours. What must the chef do to safely cool the stew?

Listeria bacteria is especially dangerous because:

The term cross-contact in food safety refers to?

The internal receiving temperature of fresh raw beef must be?

Which of the following describes diarrhea, vomiting, fever and jaundice, and are required to be reported to the local health authority?

Which of the following is a safe food handling practice?

The chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic-stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading?

You have a food delivery arriving in an hour that will consist of milk cartons, fresh chicken breasts, and vacuum-packed bacon. What is the best thermometer to use to check product temperature on all of these products?

Grease traps must be cleaned on a regular basis because they can?

The first step in planning a food safety training program is?

A food handler is infected with shiga toxin producing E.coli. What is one of the things the person in charge need to do?

The best way to prevent from pest infestations is to?

Products stuffed with either raw chicken or beef, must be cooked to an internal temperature of?

Which of the following are three foods on the list of the "8 most common food allergens"?

E.Coli is a?

Which of the following illnesses Do Not have to be reported to the local health department?

Which of the following is NOT a method of removing oxygen from packaged foods?

When leaving the food prepartion area, food handlers should?

Sanitizers can evaporate in the final rinse of a warewashing machine if?

Which type of temperature probe would you use to measure the temperature of an oven or refrigerator?

Anisakis Simplex is a parasite found in?

The Bacilus Cereus is mostly found in?

Wearing a beard in a food preperation area?

When cooking in a microwave, TCS foods should?

In a Hazard Analysis Critical Control Point (HACCP) plan, CCP's are identified in?

The minimum wash temperature for chemical sanititizing in a warewashing machine should be?

Which organism is most likely to multiply in vacuum or airless packaged foods?

Back Siphoning occurs when the potable water pressure is lower than the waste water pressure, and the waste water backs in to the potable water, creating a cross connection. A good method of preventing this from happening is?

The entire hand washing process should take at least?

A food service worker must not have direct contact with food if they?

After washing hands, the most sanitary way to dry them is with?

Light bulbs in food service area must?

If the water supply to an establishment is shut off, and there is no alternate potable water source?

Frozen foods, other than ice cream, must not be stored at a temperature over?

Clean plates are required for each trip to a buffet because?

All of these are TCS foods except?

What type of jewelry may a food handler wear while preparing food?

An organization that certifies commercial food service equipment is?

A food handler comes to work at a restaurant with a sore throat and a fever, but insists that he is well enough to work. What should the manager do?

On her morning shift, a food handler on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the prepartion area, as directed by the cook. Then, she is asked to slice raw tomatoes. When she's done, she slices raw onions. In this sequence of tasks, when should the food handler change gloves?

PCO stands for?

Roast pork, beef, veal and lamb need to be cooked to a stainless temperature of?

Which of the following bacteria might be most commonly found in a food worker's open wound?

A father takes his four year old daughter and her friend to the local hamburger diner after swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter. What should the server do?

The major reason to not wear jewelry, hair pins or false nails during food preparation is?

Food defense system are needed to protect from?

A finger cot is?

Shigella spp. bacteria are most likely to be found in contaminated?

Floor mounted equipment and food items must be ____ off the floor.

A customer has just finished a seafood salad with a peanut dressing. The customer starts to have trouble breathing. His face starts to swell, and he breaks out in hives. Most likely the customer is suffering from?

A hand washing sink must?

A food handler in a small coffee shop has just finished deep frying a batch of shrimp in the only fryer, when a customer order comes in for chicken nuggets. What does the food handler need to do to avoid cross-contact?

At an off site catered event, the foodservice manager has been hot-holding a beef stirfry at 135 degrees, when suddenly she loses her heat source. Guests are in line waiting to be served. For how long can she safely continue to serve food?

A server walks up to a newly seated party of two. The female customer announces that she has a wheat allergy. What should the server do?

Color coded cutting boards are used?

The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiend, are the foundations of the system known as?

When a problem arises, a plan that focuses on preparation, response and recovery is known as?

Principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called?

There are two temperature ranges inside the Temperature danger zone. In one of these ranges is where bacteria grow the fastest and is why food that is cooling is only allow to be in this part of the zone for 2 hours. This temperature range is?

The basic steps for cleaning a food contact surface are?

In the 3 sink manual warewashing process, the detergent water must be ____ or higher?

Washware machines that use hot water to sanitize must a minimum hot water temperature of?

Eggs are inspected by which federal agency?

When a state law requires an updated model of the FDA food code, what is the first action an operation should take?

If a critical limit in a HACCP system is not met, what must immediately be done?

What is the second principle or step of a HACCP plan?

Which foods are mostly sources of Scombrotoxin (also known as scombroid poisoning)?