Food Safety Quiz: Wendy's Flashcards

Which group of individuals has a risk of foodborne illness?

Parasites are commonly associated with which food?

Ciguatera toxin is commonly found in which type of fish?

Which is a TCS food?

What type of toxin is Ciguatera toxin?

What should foodservice operators do to prevent the spread of hepatitis A?

To wash hands correctly, a food handler must first?

What should foodservice operators do to prevent customer illness from Shigella spp.?

What must a food handler with a hand wound do to safely work with food?

What item is considered acceptable work attire for a food handler?

What task requires food handlers to wash their hands before and after doing it?

The food handler is wearing gloves that have been torn.

How would the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

When should a shipment of fresh chicken be rejected?

Where should ground fish be stored in a cooler?

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 F?

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

What organization requires Material Safety Data Sheets?

What is the minimum internal cooking temperature for rice that is hot-held for service?

What food item does the Food and Drug Administration advise against offering on a Children's menu?

TCS food reheated for hot-holding must reach what temperature?

What method should never be used to thaw food?

Food that is partially cooked and then finished just before service must be heated to what temperature?

Food held at 41 F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Hot TCS food can be held without temperature control for a maximum of?

Which food may be re-served to customers?

What is the purpose of setting critical limits in a HACCP plan?

What is the minimum water temperature required when using hot water to sanitize objects?

What HACCP principle is being practiced when food handlers rehash melons that have surface dirt?

What is the final step in cleaning and sanitizing a prep table?

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

What is the third step in cleaning and sanitizing items in a three-compartment sink?

What type of thermocouple probe should be used to check the internal temperature of a need roast?

What food safety practice can prevent cross-contact?

What is the most likely cause of wheezing and hives?

What is a basic characteristic of a virus?

Where should staff members eat, drink, smoke, or chew gum?

When can a food handler with a sore throat and a fever return to work with or around food?

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Which food item has been associated with Salmonella Typhi?

What symptom requires a food handler to be excluded from the operation?

Which is an example of physical contamination?

What practice is useful for preventing Norovirus from causing foodborne illness?

What condition promotes the growth of bacteria?

Parasites are commonly associated with what food?

What practice should be used to prevent seafood toxins from causing a foodborne illness?

How should chemicals be stored?

What does the L stand for in the FDA's ALERT tool?

What practice can help prevent allergic reactions?

What symptom can indicate a customer is having an allergic reaction?

Where should a food handler wash his or her hands after prepping food?

When should a food handler with a sore throat and fever be excluded from the operation?

What should the manager tell the food handler to do if they come to work with diarrhea?

What should a food handler do to make gloves easier to put on?

When can a food handler diagnosed with jaundice return to work?

What item is a potential physical contaminant?

What is the purpose of hand antiseptic?

Single-use gloves are not required when?

What should food handlers do after leaving and returning to the prep area?

What types of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

What causes preschool-age children to be at risk for foodborne illness?

Which organization includes inspecting food as one of its primary responsibilities?

What should a server do after clearing a table?

What strategy can prevent cross-contamination?

What temperature do infrared thermometers measure?

When can glass thermometers be used?

Why should food temperatures be taken in two different locations?

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

What information must be included on the label of food packaged on-site for retail sale?

How should an item that has been recalled by its manufacturer be stored in an operation?

A food handler has just finished storing a dry food delivery, which step was done correctly?

Which item should be rejected?

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

When transporting food off-sites, how should information such as a use-by date and time be communicated to the off-site staff?

What is the minimum internal cooking temperature for a veal chop?

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

Lasagna was removed from the hot holding for service at 11:00 AM. By what time must it be served or thrown away?

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

What rule for serving bread should food handlers practice?

In a self-service area, bulk unpackaged food does not need a label if the product?

The temperature of duck breast is checked during cooking. According to the operation's policy. The duck breast must be cooked for 15 mins to allow the internal temperature to reach 165 F. What HACCP principle is addressed by cooking the duck breast to 165 F?

What must a food handler with an infected hand wound do to work safely with food?

Which of these food processes does not require a variance from a regulatory authority?

What is a cross-connection?

What information must be posted on a dishwasher?

What scenario can lead to pest infestation?

What is the first step in developing a HACCP plan?

What factors influence the effectiveness of a chemical sanitizer?

What is the first step of cleaning and sanitizing stationary equipment?

What temperature should the water be for manual dishwashing?

What organization requires a material safety data sheet (MSDS) to be included with hazardous chemicals?

What must staff members do when transferring chemicals to a new container?

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

What must food handlers do when handling ready-to-eat food?

Why are people who take certain medications at risk for foodborne illness?

What should be done with a package of flour that is received with signs of dampness on the bag?

Which responsibility is included in the Food and Drug Administration's role?

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?