question

in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #)

answer

180

question

a foodhandler must be excluded from the operation for which symptom?

answer

Jaundice

question

what is the temperature range for the danger zone?(_ to _, just put the #s)

answer

41 to 135

question

what is form some bacteria take to keep from dying when they do not have enough food?

answer

spore

question

most regulations for foodservice operations are at what level?

answer

state

question

at what internal temperature should raw meat, poultry, and seafood be stored?

answer

41 or lower

question

what type of container should be used to transport TCS food from the place of preparation to the place of service?

answer

insulated

question

to learn a new skill, learners must be given the opportunity to__.

answer

practice the skill

question

a backup of raw sewage has occured in the kitchen. what should happen next?

answer

close the affected area and clean it

question

when using a bottom to top shelving order, what determines the best placement of food in a cooler?

answer

minimum internal cooking temperature of food

question

a hose connected to a running faucet that is left submerged in a bucket is an example of a

answer

cross-connection

question

an example of TCS food is

answer

sliced cantaloupe

question

a customer having an allergic reaction may show which symptom?

answer

wheezing

question

raw or undercooked dishes made for high-risk populations must use eggs that have been__.

answer

pasteurized

question

the effectiveness of chemical sanitizers is NOT affected by its

answer

color

question

which agency enforces food safety in a foodservice operation?

answer

state or local regulatory authority

question

what can cause histamine to form in tuna?

answer

time-temperature abuse

question

what is the second basic rule of an integrated pest management(IPM) program?

answer

deny pests food, water, and a nesting or hiding place

question

what is the first basic rule of an integrated pest management program?

answer

deny pests access to the operation

question

what is the third basic rule of an integrated pest management(IPM) program?

answer

work with a licensed PCO to eliminate pests that do enter the operation

question

screen all windows and vents with at least

answer

16 mesh per square inch screening

question

food stored in a dry-storage area should NOT be

answer

touching the walls

question

how lons must shellstock tags be kept on file?

answer

90 days after the container has been emptied or the last shellfish was served from the container

question

you should label all ready to eat TCS food that is prepped in house and held longer than

answer

24 hours

question

people who are carriers are able to carry pathogens in their systems and infect others, yet they never

answer

become ill themselves

question

what is the only certain way to prevent backflow?

answer

vacuum-breaker

question

when should employees receive food safety training?

answer

when hired, and then periodically after that

question

on-the-job training works best for

answer

individuals and small groups

question

TCS food must be reheated to what temperature for 15 seconds within 2 hours

answer

165

question

what do time-temperature indicators do?

answer

show if food has been time-termpature abused during shipment

question

what is one way that food should NEVER be thawed?

answer

at room temperature

question

what is the minimum internal cooking temperature for poultry?

answer

165

question

what is the first step in developing a HACCP plan?

answer

conduct a hazard analysis

question

what is the second step in developing a HACCP plan?

answer

determine critical control points(CCPs)

question

what is the third step in developing a HACCP plan?

answer

establish critical limits

question

what is the fourth step in developing a HACCP plan?

answer

establish monitoring procedures

question

what is the fifth step in developing a HACCP plan?

answer

identify corrective actions

question

what is the sixth step in developing a HACCP plan?

answer

verify that the system works

question

what is the seventh step in developing a HACCP plan?

answer

establish procedures for record keeping and documentation

question

is used to control risks and hazards throughout the flow of food

answer

the HACCP system

question

the first step in cooling TCS food

answer

cool food from 135 to 70 within 2 hours

question

the second step in cooling TCS food

answer

cool it from 70 to 41 in the next four hours

question

useful for checking large or thick food

answer

bimetallic stemmed thermometer

question

good for checking the temperature of thick and thin food

answer

thermocouples and thermistors

question

use these to check the temperature of liquids, like soups, sauces, and frying oil

answer

immersion probes

question

minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients

answer

165 for 15 seconds

question

minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service

answer

155 for 15 seconds

question

seafood, steaks, pork chop, and eggs that will be served immediately

answer

145 for 15 seconds

question

roasts of pork, beef

answer

145 for 4 minutes

question

commercially processed food that will be hot held

answer

135

question

fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service

answer

135

question

the best way to deal with pets is to have an

answer

IPM program

question

removes bits of baked cheese from a pot

answer

abrasive cleaner

question

clean a grill backsplash

answer

degreaser

question

remove mineral deposits from a steam table

answer

delimer

question

wash a kitchen wall

answer

detergent

question

what are the the steps in a three compartment sink

answer

clean, rinse, and sanitize

question

store tableware and utensils at least___off the floor.

answer

6 inches

question

occupational safety and health administration(OSHA) has requirements for using__

answer

chemicals

question

OSHA requires chemical manufacturers and suppliers to provide a____ for each hazardous chemical they sell

answer

Material Safety Data sheet

question

what is the purpose of Material Safety Data Sheets

answer

inform employees of safe use and hazards associated with chemicals used in the operation

question

three things to focus on when developing a cleaning program

answer

Creating a master cleaning schedule, training your employees to follow it, and monitoring the program to make sure it works

question

what type of pathogen is hepatitis A?

answer

Virus

question

where is the only place a foodborne virus can reproduce?

answer

person's intestines

question

what is an infrared thermometer used to measure?

answer

surface temperature

question

a training need is a

answer

gap between what an employee knows and what an employe needs to know

question

__is a sign of a possible rodent infestation

answer

pile of soft materials in a corner

question

hot TCS food that has been held below 135 for over 4 hours should be

answer

thrown out immediately

question

what is the FDA food code?

answer

the federal goverment's recommendations for foodservice sanitation regulations

question

what should a manager do when a foodhandler reports being diagnosed with shigellosis?

answer

keep the foodhandler away from duties that involve food

question

what happends when the water temperature in a high temperature dishwashing machine is too high?

answer

the water vaporizes before items can be sanitized

question

to make sure that the chemical sanitizer is at the correct strength,__

answer

use a test kit to check the sanitizer's concentration when mixing it

question

cold TCS food must be received at what inernal temperature

answer

41 or lower

question

what is the minimum internal cooking temperature for TCS food cooked in a microwave?

answer

165

question

what is the calibration nut on a bimetallic stemmed thermometer used for?

answer

keep it accurate

question

lables on containers of ready to eat TCS food that was prepped on site must include

answer

the date the food should be sold

question

if a food contact surface has been soiled, what three actions must be performed before it can be used again?

answer

cleaned, rinsed, and sanitized

question

if a food contact surface is in constant use, how often must it be cleaned and sanitized

answer

every 4 hours

question

what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is deliverd

answer

insert the thermometer of the stem into the thickest part of the product

question

what temperature does the water have to be for washing hands

answer

100

question

a foodhandler who spends an entire shift deboning chicken should change gloves after

answer

4 hours

question

when taking the orders of customers with food allergies, a server should

answer

fully describe each menu item to customers who ask, including any secret ingredients

question

why should food NOT be stored in a galvanized container

answer

acids in the food can leach zinc into the food

question

food commonly linked with the bacteria are dented cans, baked potatoes

answer

botulism

question

cooking food in an airtight bag in hot water at 140 degrees for a long period of time

answer

sous-vide

question

linked with contaminated ground beef and produce

answer

shiga toxin producing e coli

question

can reduce salmonella spp. in poultry to safe levels

answer

cooking food in the right temperature

question

viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to

answer

wash their hands

question

cooking tomato sauce in a copper pot can cause which food borne illness

answer

toxic metal poisoning

question

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

answer

180°F (82°C)

question

A foodhandler must be excluded from the opeation for which symptom?

answer

Jaundice

question

The risk of physical contaimination can be reduced by

answer

using shields on fluorescent lighbulbs where food is stored.

question

What is the temperature range of the temperature danger zone?

answer

41°F to 135°F (5°C to 57°C)

question

What is a form some bacteria take to keep from dying when they do not have enough food?

answer

Spore

question

Most regulations for food service operations are written at what level?

answer

State

question

Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of

answer

cross-contamination.

question

What should be used to dry hands after washing them?

answer

Single-use paper towel

question

At what internal temperature should raw meat, poultry, and seafood be stored?

answer

41°F (5°C) or lower

question

Peanuts and soy products are dangerous for people with what condition?

answer

Food allergies

question

What type of container should be used to transport TCS food from the place of preparation to the place of service?

answer

Insulated

question

To learn a new skill, learners must be given the opportunity to

answer

practice the skill.

question

What is the only jewelry that may be worn on the hands or arms while handling food?

answer

plain-band ring.

question

Who should apply pesticides inan operation?

answer

Pest control operator

question

A backup of raw sewage has occurred in the kitchen. What should happen next?

answer

Close the affected area and clean it.

question

When using a bottom -to-top shelving order, what determines the best placement of food in a cooler?

answer

Minimum internal cooking temperature of food

question

A hose connected to ta running faucet that is left submerged in a bucket is an example of a(n)

answer

cross-connection.

question

What is the intended use for a hand antiseptic?

answer

Reduce pathogens on skin

question

An example of TCS food is

answer

sliced cantaloupe.

question

A customer having an allergic reaction may show which symptom?

answer

Wheezing

question

Raw or undercooked dishes made for high-risk populations must use eggs that have been

answer

pasteurized

question

The effectiveness of chemilcal sanitizers is NOT affected by its

answer

color.

question

After forming raw ground beef into patties onthe prep line, a foodhandler kept on the same gloves while slicing hamburger buns. What did the foodhandler do wrong?

answer

The foodhandler failed to wash hands and change gloves after handling the raw meat.

question

A foodhandler who has just bused tables must do what before handling food?

answer

Wash hands

question

Where should pesticides be stored?

answer

In a secure storage area away from food

question

Which agency enforces food safety in a foodservice operation?

answer

Sate or local regulatory authority

question

Food in storage should be rotated using which method?

answer

First in, first out

question

What can cause histamine to form in tuna?

answer

Time-temperature abuse

question

Several people became ill with Bacillus cereus gastroenteritis after eating teime-temperature abuse rice. This result is an example of what?

answer

Foodborne illness

question

Why are young children at a higher risk for foodborne illness?

answer

Their immune systems are not yet fully developed.

question

What is the second basic rule of an integrated pest management program?

answer

Deny pests food, water, and a nesting or hiding place.

question

Food stored in a dry-storage area should NOT be

answer

touching the walls.

question

How long must shellstock tags be kept on file?

answer

90 days after the container has been emptied or that last shellfish was served from the container

question

You should label all ready-to-eat TCS food that is prepped in-house and held longer than

answer

24 hours.

question

What is the definition of sanitizing?

answer

Reducing the number of pathogens on a surface to safe levels

question

When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff?

answer

Labels on food

question

What is the first basic rule of an IPM program?

answer

Deny pests access to the facility.

question

The three potential hazards to food are biological, physical, and

answer

chemical.

question

People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never

answer

become ill themselves.

question

What is the only certain way to prevent backflow?

answer

Air gap

question

When should employees receive food safety training?

answer

When hired, and then periodicially after that

question

On-the-job training works best for

answer

individuals or small groups

question

Chili that is being rehated for hot-holding must reach what temperature for 15 seconds within 2 hours?

answer

165°F (74°C)

question

To work with food, a foodhandler with a hand wound must

answer

bandage the wound and wear a single-use glove.

question

How can managers play a key role in promoting good personal hygiene?

answer

Modeling proper behavior at all times

question

What do time-temperature indicators do?

answer

Show if food has been time-temperature abused during shipment

question

What is one way that food should NEVER be thawed?

answer

At room temperature

question

What is the minimum internal cooking temperature for poultry?

answer

165°F (74°C)

question

What is the first step in developing a HACCP plan?

answer

Conduct a hazard analysis.

question

Which type of pathogen is hepatitis A?

answer

Virus

question

Where is the only place a foodborne virus can reproduce?

answer

Person's intestine

question

What is an infrared (laser) thermometer used to measure?

answer

Sureface temperature

question

A training need is a

answer

gap between what an employee knows and what an employee needs to know.

question

Which is a sign of a possible rodent infestation?

answer

Pile of soft materials in a corner

question

Hot TCS fodd that has been held below 135°F (57°C) for over 4 hours should be

answer

thrown out imediately.

question

What is the purpose of Material Safety Data Sheets?

answer

Inform employees of safe use and hazards associated with chemicals used in the operation

question

What is the FDA Food Code?

answer

The federal government's recommendations for foodservice sanitation regulations

question

A package of flour that arrives on the receiving dock with signs of dampness on the bag should be

answer

rejected and returned to the supplier.

question

What action should a manager take when a foodhandler reports being diagnosed with shigellosis?

answer

Send the foodhandler home, and then call the local regulatory authority.

question

What happens when the water temperature in a high-temperature diswashing machine is too high?

answer

The water vaporizes before items can be sanitized.

question

When receiving a delivery of food for an operation, it is important to

answer

inspect all food immediately before storing it.

question

To make sure that the chemical snaitizer being used on a food-prep surface is at the correct strength,

answer

use a test kit to check the sanitizer's concentration when mixing it.

question

Cold TCS food must be received at what internal temperature?

answer

41°F (5°C) or lower

question

What is the minimum internal cooking temperature for TCS food cooked in a microwave?

answer

165°F (74°C)

question

What is the calibration nut on a bimetallic stemmed thermometer used for?

answer

Keep it accurate

question

A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?

answer

The foodhandler did not store ready-to-eat food above raw food.

question

If a food-contact surface has been soiled, what four actions must be performed before it can be used again?

answer

Cleaned, rinsed, sanitized, air-dried

question

What is the maximum acceptable receiving temperature for fresh poultry?

answer

41°F (5°C)

question

Labels on containers of ready-to-eat TCS food that was prepped on-site must include the

answer

date that the food should be sold.

question

How should a prep table be cleaned and sanitized?

answer

Clean and rinse the surface, sanitize the surface, and then air-dry.

question

If a food-contact surface is in constant use, how often must it be cleaned and snaitized?

answer

Every 4 hours

question

What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?

answer

Insert the thermometer stem or probe into the tickest part of the product.

question

What is one factor that affects the growth of microorganisms in food?

answer

Acidity

question

What is the correct procedure for washing hands?

answer

wet hands and arms with water at least 100°F (38°C). Apply soap. Vigorously scrub hands and arms for 10 to 15 seconds.

question

How should foodhandlers keep their fingernails?

answer

Short and unpolished

question

A foodhandler who spends an entire shift deboning chicken should change gloves

answer

every 4 hours during continual use, and more often as needed

question

What is the key to limiting bacterial growth?

answer

Controlling time and temperature

question

When taking the orders of customers with food allergies, a server should

answer

fully describe each menu item to customers who ask, including any "secret" ingredients.

question

Why should food NOT be stored in a galvanized container?

answer

Acids in the food can leach zine into the food.

question

Food should be cooled from 135°F to 70°F (57°C to 21°C) within _____ hours, and then from 70°F to 41°F (21°C to 5°C) or lower within _____ hours.

answer

2, 4

question

Which bacteria is commnly linked with cooked rice dishes?

answer

Bacillus cereus

question

Scombroid poisoning can be prevented by

answer

purchasing fish from approved, reputable suppliers.

question

Whic is a TCS food?

answer

Sprouts

question

Which of the following is an example of a biological hazard?

answer

Ciguatera toxin in a red snapper

question

Jaundice is a symptom of which foodborne illness?

answer

Hepatitis A

question

As part of handwashing, foodhandlers must scrub their hands and arms for

answer

10 to 15 seconds.

question

What should a manager of a quick-service operation do if a foodhandler reports having a sore throat and a fever?

answer

Restrict the foodhandler from working with food.

question

Foodhandlers should wash their hands before and after

answer

handling raw meat, poultry, or seafood.

question

A foodhandler who spends an entire shift forming hamburger patties should change glove

answer

every 4 hours during continual use, and more often as needed.

question

How should the temperature of a shipment of sour cream be taken with it arrives at an operation?

answer

Remove the lid of a container and put the thermometer stem into the sour cream.

question

For which condition should you reject a shipment of fresh chicken?

answer

No USDA or state department of agriculture inspection stamp

question

Which item is store correctly in the cooler?

answer

Macaroni salad stored above raw salmon

question

Cut melons should be stored at what internal temperature?

answer

41°F (5°C) or lower

question

All ready-to-eat TCS food that will be stored for longer than ___ hours must be labeled.

answer

24

question

What is the minimum internal cooking temperature for seafood?

answer

145°F (63°C) or lower for 15 seconds

question

Leftover chili to be put in hot-holding must be reheated to

answer

165°F (74°C) for 15 seconds within two hours.

question

Food must be cooled from 135°F (57°C) to _____ within 2 hours.

answer

70°F (21°C)

question

A stockpot of soup that needs to be cool should be placed

answer

in an ice-water bath.

question

How long can refrigerated food that is prepped on-site be stored in a cooler?

answer

7 days

question

What is coving?

answer

Curved, sealed edge between a floor and a wall

question

The first step in cleaning and sanitizing items in a three-compartment sink is

answer

rinsing, scraping, or soaking items.

question

What is the third step in cleaning and sanitizing a cutting board?

answer

Sanitizing

question

Which probe should be used to check the temperature of a pork roast?

answer

Penetration

question

To prevent cross-contact,

answer

clean and sanitize utensils before each use.

question

Wheezing and hives are symptoms of

answer

allergies.

question

Which organization makes recommendations for food safety regulation of the foodservice industry?

answer

Food and Drug Administration

question

For which reason could an inspector close an operation?

answer

Infestation of cockroaches or mice

question

Taking experienced staff away from their tasks is a disadvatage of which training method?

answer

On-the-job training

question

Which training method relies on volunteers acting out a script?

answer

Role-play

question

Leftover soup is cooled on the counter.

answer

Time-temperature abuse

question

A foodhandler wearing gloves places a hamburger on the grill and then places lettuce and tomato on a bun.

answer

Cross-contaimination

question

A foodhandler prepping a salad stop to scratch an itch on her arm and then returns to making the salad.

answer

Poor personal hygiene

question

A server setting tables touches the food-contact surfaces of the utensils when placing them on the table.

answer

Cross-contamination

question

Shellfish, ready-to-eat food, and contaminated water.

answer

Hepatitis A

question

Shellfish, ready-to-eat food, and contaminated water.

answer

Norovirus gastroenteritis

question

Meat, produce, rice/grains, and milk/dairy products.

answer

Bacillus gastroentertis

question

Meat, ready-to-eat food, and milk/dairy products.

answer

Listeriosis

question

Meat and produce.

answer

Hemorrhagic colitis

question

Poultry and meat.

answer

Clostridium perfringens gastroenteritis

question

Produce.

answer

Botulism

question

Poultry, eggs, produce, and milk/dairy products.

answer

Salmonellosis

question

Ready-to-eat food, produce, and contaminated water.

answer

Shigellosis

question

Ready-to-eat food.

answer

Staphylococcal gastroenteritis

question

Shellfish and contaminated water.

answer

Vibrio vulnificus primary septicemia/gastroenteritis

question

Fish.

answer

Anisakiasis

question

Produce and contaminated water.

answer

Cryptosporidiosis

question

Produce and contaminated water.

answer

Giardiasis

question

Milk and dairy products; eggs and egg products; fish and shellfish; wheat; soy and soy products; peanuts and tree nuts.

answer

Common Food Allergens

question

Symptoms listed should include four of the following: itching in and around the mouth, face, or scalp; tightening in the throat; wheezing or shortness of breath; swelling of the face, eyes, hands, or feet; abdominal cramps, vomiting, or diarrhea; loss of conscieousness; death.

answer

Allergic Reaction

question

Never use ____ thermometers to check food temperature.

answer

glass

question

Place a probe into the _____ part of the food.

answer

thickest

question

Wait _____ seconds after inserting a probe before recording the temperature of a food.

answer

15

question

Make sure your themometers are accurated by _____ them regularly.

answer

calibrating

question

Sanitize thermometers by using a sanitizing solution for _____ surfaces.

answer

food-contact

question

Store food at least _____ inch(es)/centimeter(s) off the floor.

answer

six; fifteen

question

Store raw meat, paultry, and seafood _____ ready-to-eat food.

answer

below

question

Purchase food from _____, reputable suppliers.

answer

approved

question

Store ready-to-eat food for a maximum of _____ days.

answer

seven

question

Minimum internal cooking temperatures: 145°F (63°C) for 15 seconds

answer

Swordfish steaks/Pork chops

question

Minimum internal cooking temperatures: 165°F (74°C) for 15 seconds

answer

Whole chicken

question

Minimum internal cooking temperatures: 155°F (68°C) for 15 seconds

answer

Ground-beef patties

question

Minimum internal cooking temperatures: 135°F (57°C)

answer

Glazed carrots for hot-holding

question

Sets up and enforces food safety practices for a specific operation.

answer

Foodservice manger

question

Decides whether to adop the FDA Food Code.

answer

State government

question

Conducts foodservice inspections.

answer

Health inspector

question

The instructor provides a script for learners to act out.

answer

Role-play

question

The instructor asks learners questions that draw on their knowledge and experience.

answer

Guided discussion

question

Learners use a variety of materials to answer questions.

answer

Information search

question

A small group of learners study a topic, decide how to teach it, and teach it to another group.

answer

Jigsaw design

question

The instructor shows the learner how to do a task and then lets the learner do the task.

answer

Demonstration

question

An approved source is a supplier that

answer

has been inspected and approved by the FDA.

question

Which of the following statements about the toxin histamine is true?

answer

Histamine is not destroyed by cooking or freezing.

question

The most likely source of Hepatitis A virus is

answer

unpasteurized milk and dairy products.

question

An acceptable food thermometer with a bi-metallic stem has a minimum range of

answer

0ºF (-18ºC) to 220ºF (104ºC).

question

Raw animal foods, such as ground beef, should be stored

answer

below foods that will not be cooked before they are served.

question

A shipment of frozen food arrives at receiving, and there are water stains on the bottom of a number of boxes. What does this indicate?

answer

That the frozen foods may have thawed

question

Maria needs to prepare one chicken breast for a luncheon order. She removes a ready-to-eat chicken breast from the freezer. Which of the following steps should she do next?

answer

Cook it in the microwave to a temperature of 145ºF (63ºC) for two minutes

question

When thawing a Cornish game hen under potable running water, a foodhandler should

answer

exercise care to prevent cross-contamination.

question

Which instruction should be provided to a person receiving delivery of a catered ready-to-eat hot meal?

answer

"Before eating this meal, measure the temperature of the food"

question

The posted directions on your high-temperature warewashing machine tell you to keep the final rinse water temperature between 180ºF (82ºC) and 195ºF (91ºC). What is the reason for this direction?

answer

At higher temperatures, the water can vaporize before sanitizing the items.

question

Evidence of a foodborne-illness outbreak is confirmed when

answer

laboratory analysis shows that a specific food is the source of the illness.

question

Which of the following is considered a potentially hazardous food item?

answer

Baked potatoes

question

A foodborne infection occurs when a person eats food containing

answer

pathogens, which then grow in the intestines and cause illness.

question

Which of the following microorganisms is likely to be found in raw oysters?

answer

Vibrio vulnificus

question

To grow and reproduce, bacteria need

answer

food, the appropriate level of acidity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture.

question

Which of the following could lead to the contamination of food?

answer

Storing cleaning chemicals near food in the dry-storage area

question

Several customers were diagnosed with scombroid poisoning after eating swordfish at a local seafood restaurant. How could this have been prevented?

answer

By purchasing the swordfish from a reputable supplier who practices strict time-temperature control

question

While chopping vegetables, a foodhandler cuts her finger. She should

answer

wash her hands, cover the cut with a clean bandage, put a single-use glove over it and return to work.

question

When washing your hands, you should scrub them for at least

answer

Ten to fifteen seconds

question

An employee at a fine-dining, Italian restaurant comes to work with a sore throat and fever, but still desires to work. What should the manager have him do?

answer

Work as a host

question

Which of the following behaviors poses a hazard to the safety of food?

answer

Chewing tobacco while preparing food

question

Which Food item has been associated with Salmonella Typhi?

answer

Beverages

question

When should a food handler with a sore throat and fever be excluded from the operation?

answer

When the customers served are primarily a high-risk population

question

What practice is useful for preventing Norovirus from causing foodborne illness?

answer

Excluding staff with vomiting from the operation

question

Parasites are commonly associated with what food?

answer

Wild game

question

What should a food handler do to make gloves easier to put on?

answer

Select the correct size gloves

question

What practice should be used to prevent seafood toxins from causing a foodborne illness?

answer

Purchasing food from approved, reputable suppliers

question

What does the L stand for in the FDA's ALERT tool?

answer

Look

question

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

answer

Go home

question

Single-use gloves are not required when

answer

Washing produce

question

Once soap has been applied, how long should hands and arms be scrubbed?

answer

10-15 seconds

question

4 acceptable methods of thawing food

answer

1. In a cooler, keeping its temperature at 41 degrees or lower 2. Submerged under running drinkable water at 70 degrees or lower 3. In a microwave, only if cooked immediately after thawing 4. As part of the cooking process

question

Handwashing stations must have:

answer

1. Hot and cold running water 2. Soap 3. A way to dry hands 4. Garbage container 5. Signage

question

2 instances when gloves should be changed

answer

1. When dirty or torn 2. When switching from one task to another

question

What are the temperature requirements for receiving fresh meat and shell eggs?

answer

Fresh meat should be received at 41 degrees or lower, and shell eggs should be received at 45 degrees or lower

question

What are the Big Six pathogens

answer

1. Salmonella Typhi 2. Shigella spp 3. Nontyphoidal Salmonella (NTS) 4. Shiga toxin-producing Escherichia coli (STEC), also known as E. Coli 5. Hepatitis A 6. Norovirus

question

Practicing personal hygiene can keep these viruses from causing a foodborne ilness

answer

Hepatitis A & Norovirus

question

What are the foods that Hepatitis A & Norovirus are most commonly linked to

answer

Ready-to-eat food & Shellfish from contaminated water

question

What are the most common symptoms of Hepatitis A

answer

Fever (mild), general weakness, nausea, abdominal pain, jaundice (appears later)

question

Prevention measures for Hepatitis A

answer

- MOST IMPORTANT: practice personal hygiene - Exclude staff who have been diagnosed with Hepatitis A from the operation - Exclude staff who have jaundice from the operation - Wash hands - Avoid bare-hand contact with ready-to-eat food - Purchase shellfish from approved, reputable suppliers

question

What are the most common symptoms of Norovirus

answer

Vomiting, diarrhea, nausea, and abdominal cramps

question

Prevention measures for Norovirus

answer

- MOST IMPORTANT: practice personal hygiene - Exclude staff who are vomiting or have diarrhea and have been diagnosed with Norovirus from the operation - Wash hands - Avoid bare-hand contact with ready-to-eat food - Purchase shellfish from approved, reputable suppliers

question

What is the main characteristic of parasites

answer

They require a host to live and reproduce

question

What is the commonly linked food for parasites

answer

Seafood, wild game, and food processed with contaminated water, such as produce

question

How can parasites be prevented

answer

- Purchase from approved, reputable suppliers - Cook food to required minimum internal temperatures - Fish that will be served raw or under cooked must be frozen correctly by the manufacturer

question

Flies can transfer this bacteria from feces to food

answer

Shigella spp

question

5 factors that influence the effectiveness of a sanitizer

answer

1. Water temperature 2. Water pH 3. Water hardness 4. Sanitizer concentration 5. Sanitizer contact time

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