Questions and Answers
What action must a manager take first if the water supply was shut off overnight?
Close the establishment and notify the regulatory authority.
Which scenario is considered a contamination event requiring a written cleanup procedure?
A child vomits before making it to the restaurant bathroom.
Which practice helps to control cross-contamination?
Storing utensils with the handle up.
What should a food worker do as she loads the dishwasher?
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What is the manager's primary responsibility when giving a facility tour to a news reporter?
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Which package of frozen food would be acceptable to receive?
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How should a food worker avoid contaminating ready-to-eat food?
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What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment?
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When a manager learns about a food recall that affects her establishment, what should she do?
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Where can employees store a chlorine spray used to sanitize counters between use?
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Which task would allow for bare-hand contact with ready-to-eat foods without regulatory authority approval?
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When preparing different kinds of raw meat, when is an employee required to clean and sanitize a food-contact surface?
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What must be included on the label of raw ground beef packaged for sale?
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What must a container of pesticides be labeled with?
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Where should a large case of peanuts be stored?
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What should be a characteristic of non-food contact surfaces for cleaning?
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According to the FDA, what are the two required parts of a consumer advisory?
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What would be the proper shelf order for placing raw fish, pastries, and a raw turkey in the refrigerator from top to bottom?
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How should a food worker label a working container of food?
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How often should a food employee replace a cloth napkin that lines a basket of bread sticks?
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Which menu item should NOT be included on the dinner menu for hospital patients?
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What must the manager do if a food worker at a bar was diagnosed with E. Coli and has not shown symptoms?
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How long can a large container of potato salad be safely held without temperature control as long as it does not exceed 70 degrees F?
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How far above the floor should equipment be raised to prevent providing shelter for pests?
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What is the minimum height that tabletop equipment must be raised if it's not sealed to the counter?
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Which symptom is a food worker required to report to their manager?
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Where must the thermometer be placed when measuring the cooking temperature of a casserole?
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What is a sign of a cockroach infestation?
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Where can utensils be stored?
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Which confirmed food worker illness must a manager report to the regulatory authority?
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What is the minimum internal temperature that eggs must reach for at least 15 seconds for hot holding?
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What must a food worker remind customers to do at a self-service station?
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What is a requirement for hand washing sinks?
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Which confirmed food worker infection must a manager report to the regulatory authority?
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What temperature must roast beef reach for at least 4 minutes while cooking?
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What event would require a food worker to restock a pot of soup at a self-service station?
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What must be located in, or immediately adjacent to, a toilet room in a food establishment?
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How should a manager handle an employee who reports having diarrhea last night but feels better?
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What must a food worker do immediately before partially cooking a large batch of chicken stir-fry?
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Which food item can be re-served if it has been in possession of a customer, but not used?
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What does the FDA food code require of a water system in a food establishment?
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What must a manager do if a food worker at a nursing home reports exposure to norovirus?
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What temperature must meatballs reach while being reheated for a catering event?
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Which practice could cause cross-contact with one of the 8 major food allergens?
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How should a manager prevent backflow in a food establishment if an air gap is not practical?
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What is the correct order of steps in the hand washing process?
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What is the maximum temperature allowed while cold holding a container of salsa?
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What kind of animal may be brought into an area of the food establishment where customers are generally allowed?
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What should a food worker scrub for at least 15 seconds during the hand washing process?
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How should a manager respond to multiple complaints from unrelated customers about the same food item?
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What is the minimum temperature requirement for hot holding macaroni and cheese for a buffet?
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What should a food manager do to prevent deliberate contamination of food by employees?
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What is an example of a critical limit in a HACCP plan?
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What temperature must cold TCS foods be held at?
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What should the manager ask an employee to do after using a cell phone while preparing food?
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How often should most thermometers, except for bimetallic, be calibrated?
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Which topic should a manager include in training new employees according to the FDA food code?
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What should a manager require an employee with an infected cut on her arm to do before working?
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What is a characteristic that could qualify a food as time/temperature control for safety food?
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What is an acceptable method to cool a large pot of chicken noodle soup?
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What should food workers scrub for at least 15 seconds during the hand washing process?
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After which task would a manager ask an employee to wash their hands?
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What is the maximum temperature allowed while cold holding boiled eggs at a salad bar?
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What must a food worker do if they have fingernail polish or fake nails?
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What must a food worker do to ensure proper hand washing?
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If placed inside a cabinet, where may packaged single-use items be stored?
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Study Notes
Food Worker Responsibilities
- Food workers diagnosed with E. Coli must be restricted from food duties until regulatory approval is obtained, despite no symptoms.
- Infected wounds, particularly those with pus, must be reported to managers, alongside symptoms like vomiting and diarrhea.
- Workers exposed to norovirus must be assigned to non-food duties for the incubation period.
Food Safety and Holding Temperatures
- Potato salad can be held without temperature control for up to six hours if it remains below 70°F (21°C).
- Hot TCS foods must be maintained at 135°F (57°C) or hotter; this includes macaroni and cheese and tomato basil soup.
- Eggs must be cooked to an internal temperature of 155°F (68°C) for a minimum of 15 seconds.
Equipment and Hygiene Standards
- Equipment should be raised at least 6 inches (15 cm) off the floor to prevent pest habitation; tabletop equipment should be raised 4 inches.
- Handwashing stations must have warm water, soap, paper towel dispensers, and signs reminding workers to wash hands.
- During hand washing, scrub hands, wrists, and lower arms for at least 15 seconds.
Cross-Contamination and Allergen Awareness
- To prevent cross-contact, separate utensils should be provided for allergenic foods, like those containing wheat.
- Food items in customer possession, like packaged crackers, may be re-served if unopened.
- Use clean dishes at self-service stations to minimize contamination.
Illness Outbreak Procedures
- If two or more customers report symptoms like nausea and vomiting after eating, the establishment must close and notify the regulatory authority.
- Managers should maintain time and temperature records for raw, ready-to-eat fish for at least 90 days.
Thawing and Cooling Foods
- Thawing food under cold running water must not exceed 70°F (21°C).
- Foods must be cooled from 135°F to 41°F (5°C) within six hours; if cooled to 68°F in two hours, four hours remain for further cooling.
Cleaning and Sanitation
- The proper order for hand washing includes wetting, applying soap, scrubbing, rinsing, and drying.
- Utensils should be stored handle-up to avoid contamination.
- The cleaning cycle requires scraping large particles off dishes before loading into washers.
Regulatory Compliance
- A variance from local authorities is needed for specific food handling processes like sprouting seeds.
- Acceptable conditions for receiving food, such as frozen items, require that they remain fully frozen without thawing evidence.
Food Safety Protocols
- Use appropriate backflow prevention devices if an air gap is not feasible to prevent contaminant backflow.
- An impermeable cover is required for infected cuts before handling food to maintain hygiene standards.
- Disinfect exposed food during facility tours to avoid contamination from visitors or media personnel.
Temperature Control and Food Storage
- Chicken should be cooked at 145°F (68°C) for at least 4 minutes; when reheating, the minimum temperature is 165°F (74°C).
- Liquid waste must be disposed of in a service sink, underlining the importance of safe waste management practices.### Food Handling and Safety Guidelines
- Clean gloves, deli tissue, tongs, spatulas, or utensils must be used when handling ready-to-eat foods.
- Continuous slicing of deli meat requires cleaning and sanitizing equipment every four hours.
Food Recall Protocol
- When a food recall occurs, isolate the affected food, immediately stop its use, and label it with warnings to prevent contamination.
Chemical Storage
- Chlorine spray and other sanitizing chemicals should be stored in a designated cabinet, separate from food items, to avoid chemical hazards.
Bare-Hand Contact with Ready-to-Eat Foods
- Bare-hand contact with ready-to-eat foods is only allowed when washing fruits and vegetables or under specific conditions approved by authorities.
Cleaning Between Raw Meat Preparations
- Clean and sanitize food-contact surfaces when switching between types of raw meat, like from turkey to salmon.
Raw Meat Labeling Requirements
- Labels for raw ground beef must include safe handling instructions for customers.
Pesticide Labeling
- Containers of pesticides must retain the manufacturer's label to ensure safety and proper usage.
Food Storage Regulations
- Never store food in areas prone to contamination, such as locker rooms, garbage rooms, or under leaking water lines.
Non-Food Contact Surface Standards
- Non-food contact surfaces should be smooth, durable, nonabsorbent, and easy to clean to maintain hygiene standards.
Consumer Advisory Components
- A consumer advisory must consist of a disclosure (menu item description) and a reminder (notations like asterisks and footnotes) for potential risks.
Proper Refrigeration Shelf Order
- Store food in the refrigerator from top to bottom as follows: pastries, raw fish, raw turkey, to minimize cross-contamination based on cooking temperatures.
Labeling Working Containers
- Clearly label working containers with the common name of the food to prevent cross-contamination.
Napkin Replacement Protocol
- Replace cloth napkins in food baskets each time the basket is refilled for a new customer to maintain hygiene.
Menu Restrictions for Vulnerable Populations
- Avoid serving raw or undercooked animal foods, such as hamburgers cooked to order, in establishments serving individuals with high susceptibility to foodborne illnesses.
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Test your knowledge on food safety regulations and practices with these pre-test flashcards. Each card focuses on real-world scenarios, helping you understand the necessary actions to take in food safety situations. Ideal for food workers and managers preparing for food safety assessments.
