Food Safety and Allergens Training Quiz
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Questions and Answers

After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74°C) for 15 seconds, which step should be taken next?

  • Place food in a serving container immediately after removal from the microwave to maintain its temperature.
  • Allow food to stand covered for 2 minutes after cooking to obtain an even temperature. (correct)
  • Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature.
  • Serve food immediately after removal from the microwave to maintain its temperature.

    • A cross-connection is created when a running faucet extends into the:

  • Grease trap
  • Flood rim
  • Air gap
  • Vacuum breaker (correct)

    • An example of a physical contaminant is:

  • Mushrooms
  • Dirt (correct)
  • Bacteria
  • Pesticides

    • Food items may be reconditioned if:

    <p>The packaging is not damaged.</p> Signup and view all the answers

    A food defense plan is a written document that records procedures to:

    <p>Control or minimize the risk of intentional contamination.</p> Signup and view all the answers

    What prevents contaminated water from getting into a drinkable water supply system?

    <p>Air gap</p> Signup and view all the answers

    When should a food handler wash hands and apply gloves?

    <p>7 a.m. and 10:30 a.m.</p> Signup and view all the answers

    Which action helps slow pathogen growth?

    <p>Holding food at 41°F (5°C) or lower</p> Signup and view all the answers

    All ready-to-eat TCS food prepared on-site should be properly labeled if it is going to be held for longer than how many hours?

    <p>24</p> Signup and view all the answers

    What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables that are shipped across state lines?

    <p>FDA</p> Signup and view all the answers

    When washing hands, food handlers must vigorously rub hands together with soap and water for a minimum of how many seconds?

    <p>20</p> Signup and view all the answers

    Reviewing video surveillance is part of which ALERT Food Defense Awareness step?

    <p>Look</p> Signup and view all the answers

    The temperature of the wash water in a three-compartment sink should be maintained at a minimum of:

    <p>110°F (43°C)</p> Signup and view all the answers

    Which is the most effective way to prevent viral foodborne illnesses?

    <p>Washing hands</p> Signup and view all the answers

    A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the manager do immediately?

    <p>Cooperate with the investigating regulatory authority.</p> Signup and view all the answers

    A service sink should be used for:

    <p>Cleaning mops and throwing out waste water.</p> Signup and view all the answers

    Which food item can be received at a temperature of 45°F (7°C) or lower?

    <p>Shell eggs</p> Signup and view all the answers

    Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130°F (54°C). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of:

    <p>165°F (74°C)</p> Signup and view all the answers

    Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of:

    <p>135°F (57°C)</p> Signup and view all the answers

    Which is a TCS food?

    <p>Alfalfa sprouts</p> Signup and view all the answers

    To which minimum internal temperature should gravy be reheated in a microwave?

    <p>165°F (74°C)</p> Signup and view all the answers

    What action should a manager take when a food handler has a sore throat and fever?

    <p>Restrict the employee from working with or around food.</p> Signup and view all the answers

    Food handlers should wash their hands between:

    <p>Shaking hands with a guest and replenishing the food on the salad bar.</p> Signup and view all the answers

    Ready-to-eat food should be thrown out if it has been:

    <p>Handled by sick food handlers who are later excluded.</p> Signup and view all the answers

    What is the minimum number of complaints of foodborne illnesses required in order to be considered an outbreak?

    <p>2</p> Signup and view all the answers

    Ready-to-eat TCS food prepared on-site and stored at the correct refrigerated temperature can be held for up to how many days?

    <p>7</p> Signup and view all the answers

    One of the major food allergens is?

    <p>Soybeans</p> Signup and view all the answers

    Macaroni and cheese must be cooked to what temperature for 15 seconds?

    <p>165°F (74°C)</p> Signup and view all the answers

    Which is most likely to be contaminated with the virus that causes Hepatitis A?

    <p>Raw oysters on the half shell</p> Signup and view all the answers

    Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least?

    <p>4 in (10.16 cm)</p> Signup and view all the answers

    Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least?

    <p>145°F (63°C)</p> Signup and view all the answers

    The manager must notify the regulatory authority if an employee comes to work with an illness caused by?

    <p>Shigella spp</p> Signup and view all the answers

    The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the?

    <p>Steam table is to be used for holding correctly heated food.</p> Signup and view all the answers

    Floor coving is used to?

    <p>Eliminate the risk of slips and falls.</p> Signup and view all the answers

    Which item is a food handler permitted to wear on hands and arms?

    <p>Plain metal band ring</p> Signup and view all the answers

    Game animals received for sale in an operation should be?

    <p>Commercially raised for food.</p> Signup and view all the answers

    When a critical control point is not met, a food handler must first?

    <p>Take corrective action.</p> Signup and view all the answers

    Which food must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds?

    <p>Pork sausage</p> Signup and view all the answers

    Single-service items must be received?

    <p>In undamaged original packaging.</p> Signup and view all the answers

    An operation is serving oysters on the half shell. The operation must provide consumers with a?

    <p>Disclosure of raw ingredients.</p> Signup and view all the answers

    Water hardness can affect cleaning by?

    <p>Requiring greater contact time for sanitizers.</p> Signup and view all the answers

    Viruses such as norovirus and hepatitis A are directly related to contamination from?

    <p>Feces.</p> Signup and view all the answers

    The water temperature in the wash sink of a three-compartment sink must be at least?

    <p>110°F (43°C).</p> Signup and view all the answers

    Food service operations must purchase food from?

    <p>An approved source.</p> Signup and view all the answers

    A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong?

    <p>The temperature of the turkey in the holding unit should have been 145°F (63°C).</p> Signup and view all the answers

    The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135°F (57°C), the cook tells the manager and then reheats the soup to 165°F (74°C) for 15 seconds. What was the corrective action taken?

    <p>Reheating the soup to 165°F (74°C) for 15 seconds</p> Signup and view all the answers

    Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day?

    <p>Throw it out</p> Signup and view all the answers

    Fresh beef must be received at or below?

    <p>41°F (5°C)</p> Signup and view all the answers

    What food item can be re-served to customers?

    <p>Crackers in an unopened original package</p> Signup and view all the answers

    Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?

    <p>165°F (74°C)</p> Signup and view all the answers

    After training food handlers about reporting illnesses, the manager must?

    <p>Have them sign a document stating that they agree to report illnesses and that they received training.</p> Signup and view all the answers

    In general, pathogens grow very slowly or not at all at pH levels below?

    <p>4.6</p> Signup and view all the answers

    Recommendations for foodservice regulations are issued at the federal level through the?

    <p>FDA Food Code.</p> Signup and view all the answers

    What is the minimum internal cooking temperature for raw eggs prepared for immediate service?

    <p>145°F (63°C)</p> Signup and view all the answers

    Food handlers should be excluded from the prep area when they are experiencing which symptom?

    <p>Vomiting</p> Signup and view all the answers

    Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?

    <p>4</p> Signup and view all the answers

    Food contamination is most likely to happen when food handlers?

    <p>Chew tobacco.</p> Signup and view all the answers

    A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the?

    <p>Acidity of the beverage caused the copper to leach, resulting in chemical contamination.</p> Signup and view all the answers

    Reheated TCS foods must reach a temperature of for at least how many seconds?

    <p>15</p> Signup and view all the answers

    Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated?

    <p>Conduct a hazard analysis</p> Signup and view all the answers

    Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?

    <p>30</p> Signup and view all the answers

    A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)?

    <p>Imminent health hazard.</p> Signup and view all the answers

    The presence of metal shavings in a can of tomatoes is considered which type of contamination?

    <p>Physical</p> Signup and view all the answers

    What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?

    <p>Substitute pasteurized eggs for raw eggs.</p> Signup and view all the answers

    Food handlers may wear fingernail polish or artificial nails if they?

    <p>Wear intact gloves.</p> Signup and view all the answers

    Time as a public health control may be used on ready-to-eat cold food, held at a temperature of less than 70°F (21°C), for up to how many hours?

    <p>6</p> Signup and view all the answers

    Which would require single-use gloves?

    <p>Handling ready-to-eat foods</p> Signup and view all the answers

    When food becomes unsafe, it is most often due to the?

    <p>Operation serving the food.</p> Signup and view all the answers

    Which item can be re-served to customers?

    <p>Unopened prepacked food</p> Signup and view all the answers

    When drinkable water is contaminated by non-drinkable water, what has occurred?

    <p>Cross-connection</p> Signup and view all the answers

    Correctly freezing fish will help prevent?

    <p>Parasites.</p> Signup and view all the answers

    The ambient air thermometer in a walk-in cooler must be located?

    <p>In the warmest part of the unit.</p> Signup and view all the answers

    When the water supply has been disrupted due to a natural disaster, an acceptable alternative is?

    <p>Buying commercially bottled drinking water.</p> Signup and view all the answers

    Equipment approved for use in the prep area should have a seal of approval from which of the following?

    <p>NSF</p> Signup and view all the answers

    Food that has NOT been honestly presented must be?

    <p>Thrown out.</p> Signup and view all the answers

    The first step in a HACCP plan is to?

    <p>Identify hazards.</p> Signup and view all the answers

    Using food coloring to make ground beef appear fresher is?

    <p>Not allowed by the regulatory authority.</p> Signup and view all the answers

    When should food handlers use hand antiseptics?

    <p>After washing hands.</p> Signup and view all the answers

    Lubricants used in an operation must be?

    <p>Food grade.</p> Signup and view all the answers

    Which authority regulates and inspects meat, poultry, and eggs?

    <p>USDA</p> Signup and view all the answers

    The risk of foodborne illness caused by parasites can be reduced by?

    <p>Purchasing fish and produce from an approved supplier.</p> Signup and view all the answers

    When prepping food, a food handler should not wear which item?

    <p>A medical alert bracelet</p> Signup and view all the answers

    Which food was correctly cooled?

    <p>Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours.</p> Signup and view all the answers

    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?

    <p>Set the dish aside so that it will not be served and then inform management.</p> Signup and view all the answers

    A food handler is using tongs to toss a vegetable salad. What should the food handler do with the tongs when taking a 15-minute break?

    <p>Place them in a single container filled with soap and water.</p> Signup and view all the answers

    One of the best ways to avoid cross-contact when working with shellfish is to?

    <p>Purchase shellfish from approved, reputable suppliers.</p> Signup and view all the answers

    A server is clearing a table after customers have left and finds a full basket of dinner rolls remaining on the table. The server should?

    <p>Remove the napkin and the rolls in the basket.</p> Signup and view all the answers

    The agency responsible for inspecting operations that ship food to other states is the?

    <p>FDA</p> Signup and view all the answers

    A food handler would use an infrared thermometer to measure the temperature of which place of equipment?

    <p>Flat grill</p> Signup and view all the answers

    Study Notes

    Food Allergens and Safety

    • Soybeans are one of the major food allergens.
    • Foods like macaroni and cheese must be cooked to an internal temperature of at least 165°F (74°C) for 15 seconds to ensure safety.
    • Raw oysters on the half shell are commonly associated with Hepatitis A contamination.

    Equipment and Temperature Controls

    • Tabletop foodservice equipment must maintain a minimum space of 4 inches (10.16 cm) from the tabletop.
    • Fruits and vegetables intended for hot holding need to be cooked to at least 145°F (63°C).
    • Correctly heated food must be maintained; steam tables are designed only for holding food at the proper temperature.

    Illness Reporting and Prevention

    • Food handlers experiencing symptoms from Shigella spp must be reported by management to regulatory authorities.
    • Food handlers should be excluded from preparation areas when experiencing vomiting.
    • Illnesses due to hepatitis A must be reported to authorities within 30 days.

    Handling and Reheating Food

    • Previously cooked food must be reheated to a minimum internal temperature of 165°F (74°C) for at least 15 seconds.
    • Corrective action must be taken promptly if critical control points are not met.

    Food Safety Procedures

    • Employees are required to wash hands after every break, and before food handling or applying gloves.
    • TCS foods, such as those handled at a ready-to-eat food station, must be carefully monitored and re-heated if temperatures drop below safe thresholds.

    Contamination and Cleanliness

    • Physical contaminants include items like metal shavings or dirt found in food products.
    • Single-use gloves should be used when handling ready-to-eat foods to prevent cross-contamination.
    • An air gap is necessary to ensure that contaminated water does not enter clean water supplies.

    HACCP and Food Defense

    • The first step in developing a HACCP plan is to identify potential hazards in food preparation.
    • A food defense plan helps prevent intentional contamination of food products.

    Special Considerations

    • Food handlers can use pasteurized eggs when preparing high-risk foods for vulnerable populations.
    • Crackers in unopened packages are the only food item among leftovers that can be re-served to customers.
    • Properly cooling TCS foods involves reaching specific temperature thresholds within designated timeframes to ensure safety for consumption.

    Miscellaneous Regulations

    • The USDA oversees inspections of meat, poultry, and eggs while the FDA regulates food operations shipping across state lines.
    • Food handlers are encouraged to use food-grade lubricants in food preparation areas to maintain safety standards.
    • Time as a public health control can be used for ready-to-eat cold food held below 70°F (21°C) for up to 6 hours.### Pathogen Control and Food Safety
    • Holding food at 41°F (5°C) or lower effectively slows pathogen growth.
    • All ready-to-eat TCS (Time/Temperature Control for Safety) food prepared on-site must be labeled if held for longer than 24 hours.

    Regulatory Agencies and Food Inspection

    • The FDA (Food and Drug Administration) is responsible for inspecting meat, poultry, eggs, fruits, and vegetables shipped across state lines.

    Handwashing Protocols

    • Food handlers must wash hands vigorously with soap and water for a minimum of 20 seconds to ensure cleanliness.

    ALERT Food Defense Awareness

    • "Look" is one step in the ALERT initiative that involves reviewing video surveillance.

    Proper Sink Temperatures

    • The wash water in a three-compartment sink should be maintained at a minimum temperature of 110°F (43°C).

    Preventing Foodborne Illnesses

    • The most effective way to prevent viral foodborne illnesses is by washing hands.

    Food Storage in Dry Areas

    • Food and supplies should be stored away from walls and 6 inches off the floor to ensure cleanliness.

    Responding to Food Contamination

    • In case of a potential hepatitis A outbreak, a manager should immediately cooperate with the investigating regulatory authority.

    Service Sink Functions

    • A service sink is designated for cleaning mops and throwing out wastewater, not for food prep or first-aid functions.

    Acceptable Food Temperatures

    • Shell eggs can be received at a temperature of 45°F (7°C) or lower.

    Reheating Requirements

    • Soup that has dropped to 130°F (54°C) in a self-service area must be reheated to a minimum temperature of 165°F (74°C).

    Cooking Guidelines

    • Fruits and vegetables cooked for hot holding must reach a minimum internal temperature of 135°F (57°C).

    TCS Foods

    • Alfalfa sprouts are classified as a TCS food due to their susceptibility to bacterial growth.

    Microwave Reheating Standards

    • Gravy must be reheated in a microwave to a standard temperature of 165°F (74°C).

    Employee Health and Safety

    • A food handler with a sore throat and fever should be restricted from working with or around food.

    Handwashing Between Tasks

    • Food handlers need to wash hands between high-contact activities, such as shaking hands and replenishing food on a salad bar.

    Freshness Protocols for Ready-to-Eat Foods

    • Ready-to-eat food should be discarded if handled by sick food handlers who are excluded from work.

    Foodborne Illness Outbreak Criteria

    • A minimum of 2 complaints of foodborne illnesses constitutes an outbreak.

    Duration of Food Storage

    • Ready-to-eat TCS food prepared on-site and stored at the correct refrigerated temperature can be held for up to 7 days.

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    Description

    Test your knowledge on food allergens, safety protocols, and handling procedures in food service. This quiz covers essential practices for food temperature controls, illness reporting, and the importance of maintaining hygiene in food preparation. Enhance your understanding of food safety regulations and their implications in the culinary industry.

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