Questions and Answers
Which food item can be handled with bare hands?
What is the best way to protect food from deliberate tampering?
Soup that is being hot-held on a buffet should be labeled with the ________.
Name of the food
Water provided to hand washing sink must be ________.
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What is the most important factor in choosing an approved food supplier?
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What is the minimum internal cooking temperature for seafood?
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When may food handlers wear plain-band rings?
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Which is a Big Eight food allergen?
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A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
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A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
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Where should food handlers wash their hands?
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A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
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Which method is a safe way to thaw food?
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A hand washing station should have hot and cold water, soap, a way to dry hands, and a ________.
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Where should garbage cans be cleaned?
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A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
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Which is an example of physical contamination?
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A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54F (12C). What must the food handler do?
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How high must legs be on table-mounted equipment?
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How should chemicals be stored?
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Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
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After which activity must food handlers wash their hands?
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After handling raw meat and before handling produce, what should food handlers do with their gloves?
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A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
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What should food handlers do after prepping food and before using the restroom?
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Study Notes
Food Handling Practices
- Chopped carrots may be handled with bare hands, unlike sliced cheese, boiled egg slices, or chopped ingredients for salads which require gloves.
- Protect food from deliberate tampering by making it as difficult as possible, rather than relying on sporadic inspections.
Food Safety Standards
- Soup being hot-held needs to be labeled with its name for identification.
- Handwashing sinks must have potable water accessible for sanitation.
Supplier Compliance
- The most crucial factor in selecting an approved food supplier is compliance with local, state, and federal laws via inspections.
Cooking Temperatures
- Seafood must be cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds to ensure safety.
Jewelry Safety
- Food handlers may wear plain-band rings at any time without restrictions.
Allergen Awareness
- Wheat is one of the Big Eight food allergens, recognized for causing allergic reactions.
Recall Procedures
- Upon a recall, label the affected item to prevent accidental reintroduction into inventory after removing it.
Pest Control
- Food shipments showing signs of pests must be refused and not allowed to enter the establishment.
Handwashing Guidelines
- Use a designated sink for washing hands; not utility or prep sinks.
Glove Usage
- When handling raw meat then switching to other food items, food handlers must wash hands and wear new gloves to prevent cross-contamination.
Food Thawing Methods
- A safe way to thaw food includes thawing as part of the cooking process rather than at ambient temperatures or standing water.
Handwashing Station Requirements
- A handwashing station should include a garbage container, hot and cold water, soap, and a means for drying hands.
Garbage Disposal
- Clean garbage cans away from food and utensils to maintain hygiene.
Active Managerial Control
- A manager instructing continued cooking of incorrectly cooked chicken is an example of corrective action in food safety management.
Physical Contamination Examples
- Bones found in fish are a common example of physical contamination.
Food Safety Temperature Guidelines
- Chicken salad held at 54°F (12°C) for over seven hours should be discarded to prevent foodborne illness.
Equipment Placement Standards
- Table-mounted equipment must have legs that are at least 6 inches (15 centimeters) high to facilitate cleaning underneath.
Chemical Storage Practices
- Store chemicals away from prep areas to avoid contamination of food.
Cold Food Temperature Regulations
- Cold food held without temperature control can be served as long as its temperature does not exceed 70°F (21°C) for up to six hours.
Handwashing After Activities
- Food handlers must wash hands after clearing tables to ensure cleanliness before handling food again.
Handling Meat and Produce
- After using gloves for raw meat, handlers must wash hands and change gloves before touching produce to prevent cross-contamination.
Food Disposal Procedures
- Dispose of TCS food left out of temperature control for six hours to ensure safety, rather than attempting to cool or cook it.
Restroom Precautions
- Food handlers should remove aprons before using the restroom to avoid contamination.
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Description
Test your knowledge on essential food safety and handling practices. This quiz covers topics such as cooking temperatures, allergen awareness, and supplier compliance to ensure you stay informed about food safety standards. Ideal for food service professionals and anyone interested in safe food handling.
