Food Safety and Microorganisms Quiz

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

Which type of pathogen is most commonly associated with raw poultry and eggs?

At what temperature should hot TCS food be cooled before refrigeration?

Cross-contact occurs when:

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

Where should chemicals be stored in a food establishment?

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

How often should food handlers wash their hands?

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?

Food handler training should cover all of the following EXCEPT:

What is the correct way to use a food thermometer?

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

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

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

What should be included in a food recall plan?

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

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.

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