Questions and Answers
An example of a physical contaminant includes:
Slicing meat using a meat slicer requires:
A blind customer comes in with a service dog. You should:
When moths are observed flying in a dry food storage area, this may indicate a problem with:
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Hand washing sinks need:
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Under which conditions might food employees contaminate fresh produce after delivery?
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The first step in preventing pests is to:
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Fully cooked ground beef should be stored:
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In a HACCP plan, consistent checking of records to see that all of the critical limits are met and plan is being followed is the process of:
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Hot chicken nuggets are delivered to a daycare. If the restaurant is using time as a public health control, the nuggets must start at a temperature no lower than:
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The inside of a walk-in refrigerator must be cleaned and organized:
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What is the maximum number of days that chicken salad, prepped in house, can be held at 41 F?
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What is the final reheat temperature for previously cooked baked beans?
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When ready-to-eat apples are offered to customers on a self-service line, what must be present to prevent contamination of the apples by a customer?
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Who is in charge of making sure employees providing food samples follow regulatory requirements?
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A food manager is conducting an inspection of a freezer unit. Which of the following situations must be corrected immediately?
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Whole meat roasts must be cooked to a minimum internal temperature of:
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What is the minimum cooking temperature for a mechanically tenderized steak?
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What is the maximum number of days that spaghetti sauce, prepped in house and frozen after two days, can be held at 41 F after being thawed?
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What would be the best practice for employee medication that must be kept under refrigeration?
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You want to cool chili down for storage overnight. What would be the best process to use to cool this chili?
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You want to partially cook your chicken wings before the big game tonight so that you can serve them faster. Which of the following things must you keep in mind when precooking?
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What is the correct temperature for lasagna with ground pork sausage?
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A frozen piece of salmon can be thawed using any of the following procedures except:
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All leftovers must be reheated for 15 seconds to the minimum temperature of:
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Food cooked for a buffet and hot held must be maintained at a minimum of what temperature?
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The holding temperature for cooked mashed potatoes is at or above 135 F or at or below:
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Which of these people would be considered highly susceptible to foodborne illness?
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Study Notes
Physical Contamination
- A physical contaminant in food includes objects like bones that can cause injury or affect food safety.
Meat Slicing Equipment
- Meat slicers must be cleaned and sanitized every 4 hours to prevent cross-contamination.
Service Animals
- Service dogs are allowed inside dining areas to assist customers with disabilities.
Pest Infestation Indicators
- Moths in dry food storage can signal a grain insect infestation needing immediate attention.
Hand Washing Requirements
- Hand washing sinks must provide both hot and cold running water for effective sanitation.
Contaminating Fresh Produce
- Employees suffering from diarrhea are at risk of contaminating fresh produce post-delivery.
Pest Prevention
- To prevent pests, secure the building by sealing cracks and crevices to deny them access.
Storage of Cooked Ground Beef
- Fully cooked ground beef should be stored above all raw meats in the refrigerator to avoid cross-contamination.
HACCP Plans
- Consistent checking of records in a HACCP plan is important for verifying compliance with critical limits.
Minimum Hot Holding Temperature
- Hot chicken nuggets must be delivered at a temperature of no less than 135°F when using time as a control measure.
Walk-In Refrigerator Maintenance
- The interior of a walk-in refrigerator must be cleaned as frequently as needed to maintain sanitation standards.
Chicken Salad Storage Limit
- Chicken salad made in-house can be held at 41°F for a maximum of 7 days.
Reheating Temperatures
- Previously cooked baked beans must be reheated to a final temperature of 165°F for at least 15 seconds.
Self-Service Utensils
- To prevent contamination, appropriate utensils or wrapping must be available for ready-to-eat apples on self-service lines.
Food Sample Regulations
- Ensuring employees follow regulatory requirements for food samples is the responsibility of the person in charge.
Freezer Unit Inspection
- Immediate correction is required for unsafe cooling practices, such as a large container of chili placed on the bottom shelf of a freezer.
Minimum Cooking Temperatures
- Whole meat roasts must reach a minimum internal temperature of 145°F for 4 minutes to ensure safety.
- Mechanically tenderized steak requires a minimum cooking temperature of 155°F.
Spaghetti Sauce Storage after Thawing
- Spaghetti sauce that was frozen can be held at 41°F for up to 5 days after being thawed.
Employee Medication Storage
- Medications needing refrigeration must be clearly labeled and stored away from food in a leak-proof container.
Cooling Food Practices
- To cool chili quickly, place it in smaller containers, submerge in an ice bath, and stir for effective heat reduction.
Precooking Procedures
- Written procedures must be prepared and approved in advance when partially cooking meats like chicken wings.
Cooking Temperatures for Lasagna
- Lasagna containing ground pork sausage must be cooked to an internal temperature of 165°F.
Thawing Salmon
- Specific procedures for thawing frozen salmon must be followed, while certain methods should be avoided.
Leftovers Reheating Temperature
- It is essential to reheat leftovers to a minimum temperature of 165°F for at least 15 seconds to ensure safety.
Buffet Food Holding Temperature
- Hot foods served at buffets must be maintained at a minimum temperature of 135°F.
Cooked Mashed Potatoes Holding Temperature
- Cooked mashed potatoes should be held at or above 135°F to ensure they remain safe for consumption.
Susceptibility to Foodborne Illness
- Individuals such as the elderly, young children, and those with weakened immune systems are highly susceptible to foodborne illnesses.
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Description
Test your knowledge of food safety with these flashcards covering key concepts from Module 1-9. Each card presents a question related to contaminants, sanitization, and food handling procedures essential for maintaining a safe kitchen environment.
