Food Safety and Microorganisms Quiz
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Questions and Answers

What is the ideal temperature range for storing cold TCS foods?

  • 41°F to 135°F
  • 165°F to 212°F
  • 32°F to 40°F (correct)
  • 135°F to 165°F
  • Which type of pathogen is most commonly associated with raw poultry and eggs?

  • Shigella
  • Salmonella (correct)
  • Hepatitis A
  • Norovirus
  • At what temperature should hot TCS food be cooled before refrigeration?

  • 165°F (correct)
  • 155°F
  • 145°F
  • 175°F
  • Cross-contact occurs when:

    <p>Allergens are transferred from food to food.</p> Signup and view all the answers

    What is the correct way to store a wiping cloth when not in use?

    <p>In a bucket of sanitizing solution</p> Signup and view all the answers

    Where should chemicals be stored in a food establishment?

    <p>In the janitorial closet away from food</p> Signup and view all the answers

    Which symptom should a food handler report to a manager before returning to work?

    <p>Sore throat</p> Signup and view all the answers

    How often should food handlers wash their hands?

    <p>All of the above</p> Signup and view all the answers

    In the event of a power outage, how long can TCS food be safely stored at temperatures above 41°F before it must be discarded?

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

    Food handler training should cover all of the following EXCEPT:

    <p>Effective communication skills</p> Signup and view all the answers

    What is the correct way to use a food thermometer?

    <p>Insert it into the thickest part of the food.</p> Signup and view all the answers

    What should be done with food that has been contaminated with blood or bodily fluids?

    <p>Discard the food immediately</p> Signup and view all the answers

    What is the recommended minimum internal cooking temperature for ground beef?

    <p>155°F</p> Signup and view all the answers

    What is the purpose of an HACCP (Hazard Analysis Critical Control Point) plan?

    <p>To prevent, reduce, or eliminate potential hazards</p> Signup and view all the answers

    What should be included in a food recall plan?

    <p>Procedures for notifying customers</p> Signup and view all the answers

    Which of the following is an example of a physical contaminant?

    <p>Glass in a salad</p> Signup and view all the answers

    Study Notes

    Foodborne Microorganisms and Allergens

    • Ideal storage temperature for cold TCS foods is between 32°F to 40°F.
    • Salmonella is the most commonly associated pathogen with raw poultry and eggs.
    • Cross-contact occurs when allergens are transferred from food to food.

    Personal Hygiene and Employee Training

    • A wiping cloth should be stored in a bucket of sanitizing solution when not in use.
    • A food handler should report a sore throat to a manager before returning to work.
    • Food handler training should cover personal hygiene practices, effective communication skills, and proper cleaning and sanitizing techniques.

    Facilities and Cleaning

    • A food thermometer should be inserted into the thickest part of the food.
    • Handwashing stations should be checked and maintained before each shift and every 4 hours.
    • The correct order of steps for cleaning food-contact surfaces is wash, rinse, sanitize, and air dry.

    Regulatory Requirements

    • The recommended minimum internal cooking temperature for ground beef is 165°F.
    • Chemicals should be stored in a janitorial closet away from food.
    • Food handlers should wash their hands before and after eating, after handling raw meat, poultry, or seafood, and once every 4 hours.

    Crisis Management

    • In the event of a power outage, TCS food can be safely stored at temperatures above 41°F for 4 hours before it must be discarded.
    • Food contaminated with blood or bodily fluids should be discarded immediately.
    • A foodborne illness should be reported to the local regulatory authority as soon as possible.

    Food Safety Management Systems

    • The purpose of an HACCP plan is to prevent, reduce, or eliminate potential hazards.
    • A food recall plan should include procedures for notifying customers and steps to destroy all contaminated food.
    • A food safety audit should be conducted annually in a food establishment.

    ServSafe Manager Exam Simulation

    • Glass in a salad is an example of a physical contaminant.
    • The correct method for cooling hot TCS food before refrigeration is to cool it to 70°F within 2 hours and then to 40°F within 4 hours.

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    Description

    Test your knowledge on foodborne microorganisms and allergens, including ideal storage temperatures, pathogens associated with raw poultry and eggs, and cross-contact prevention.

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