Food Safety Quiz: Wendy's Flashcards
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Questions and Answers

Which group of individuals has a risk of foodborne illness?

  • Children
  • Teenagers
  • Young Adults
  • Elderly People (correct)

    • Parasites are commonly associated with which food?

  • Seafood (correct)
  • Pork
  • Vegetables
  • Beef

    • Ciguatera toxin is commonly found in which type of fish?

  • Amberjack (correct)
  • Tuna
  • Trout
  • Salmon

    • Which is a TCS food?

    <p>Baked Potato</p> Signup and view all the answers

    What type of toxin is Ciguatera toxin?

    <p>Biological</p> Signup and view all the answers

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

    <p>Exclude staff with jaundice from the operation</p> Signup and view all the answers

    To wash hands correctly, a food handler must first?

    <p>Wet hands and arms</p> Signup and view all the answers

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

    <p>Control flies inside and outside the operation</p> Signup and view all the answers

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

    <p>Bandage the wound with an impermeable cover and wear a single-use glove</p> Signup and view all the answers

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

    <p>Plain-band ring</p> Signup and view all the answers

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

    <p>Handling raw meat, poultry, or seafood</p> Signup and view all the answers

    The food handler is wearing gloves that have been torn.

    <p>True</p> Signup and view all the answers

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

    <p>Place the thermometer stem into an opened container</p> Signup and view all the answers

    When should a shipment of fresh chicken be rejected?

    <p>The receiving temperature is 50 F</p> Signup and view all the answers

    Where should ground fish be stored in a cooler?

    <p>Below pork roasts</p> Signup and view all the answers

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

    <p>7 Days</p> Signup and view all the answers

    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?

    <p>Lettuce, fresh halibut, fresh beef roast, ground chicken</p> Signup and view all the answers

    What organization requires Material Safety Data Sheets?

    <p>Occupational Safety and Health Administration</p> Signup and view all the answers

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

    <p>135 F</p> Signup and view all the answers

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

    <p>Rare Cheeseburgers</p> Signup and view all the answers

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

    <p>165 F for 15 seconds</p> Signup and view all the answers

    What method should never be used to thaw food?

    <p>Place the item on a prep counter</p> Signup and view all the answers

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

    <p>165 F for 15 seconds</p> Signup and view all the answers

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

    <p>6</p> Signup and view all the answers

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

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

    Which food may be re-served to customers?

    <p>Unopened pre-packaged food</p> Signup and view all the answers

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

    <p>To reduce hazards to safe levels</p> Signup and view all the answers

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

    <p>171 F</p> Signup and view all the answers

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

    <p>Corrective Action</p> Signup and view all the answers

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

    <p>Allowing the surface to air-dry</p> Signup and view all the answers

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

    <p>30 Seconds</p> Signup and view all the answers

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

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

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

    <p>Rinsing</p> Signup and view all the answers

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

    <p>Penetration</p> Signup and view all the answers

    What food safety practice can prevent cross-contact?

    <p>Washing, rinsing, and sanitizing utensils before each use</p> Signup and view all the answers

    What is the most likely cause of wheezing and hives?

    <p>Food Allergies</p> Signup and view all the answers

    What is a basic characteristic of a virus?

    <p>Requires a living host to grow</p> Signup and view all the answers

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

    <p>In designated areas</p> Signup and view all the answers

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

    <p>A written medical release is provided</p> Signup and view all the answers

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

    <p>Segregate the product</p> Signup and view all the answers

    Which food item has been associated with Salmonella Typhi?

    <p>Beverages</p> Signup and view all the answers

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

    <p>Jaundice</p> Signup and view all the answers

    Which is an example of physical contamination?

    <p>Bones in fish</p> Signup and view all the answers

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

    <p>Excluding staff with vomiting from the operation</p> Signup and view all the answers

    What condition promotes the growth of bacteria?

    <p>Food held between 70 F and 125 F</p> Signup and view all the answers

    Parasites are commonly associated with what food?

    <p>Wild Game</p> Signup and view all the answers

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

    <p>Purchasing food from approved, reputable suppliers</p> Signup and view all the answers

    How should chemicals be stored?

    <p>Away from prep areas</p> Signup and view all the answers

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

    <p>Look</p> Signup and view all the answers

    What practice can help prevent allergic reactions?

    <p>Telling customers how an item is prepared</p> Signup and view all the answers

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

    <p>Wheezing or shortness of breath</p> Signup and view all the answers

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

    <p>Designated sink for handwashing</p> Signup and view all the answers

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

    <p>When the customers served are primarily a high-risk population</p> Signup and view all the answers

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

    <p>Go home</p> Signup and view all the answers

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

    <p>Select the correct size gloves</p> Signup and view all the answers

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

    <p>When approved by the regulatory authority</p> Signup and view all the answers

    What item is a potential physical contaminant?

    <p>Jewelry</p> Signup and view all the answers

    What is the purpose of hand antiseptic?

    <p>Lower the number of pathogens on the skin</p> Signup and view all the answers

    Single-use gloves are not required when?

    <p>Washing produce</p> Signup and view all the answers

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

    <p>Wash hands</p> Signup and view all the answers

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

    <p>Pasteurized</p> Signup and view all the answers

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

    <p>Their immune systems are not strong</p> Signup and view all the answers

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

    <p>U.S. Department of Agriculture</p> Signup and view all the answers

    What should a server do after clearing a table?

    <p>Wash hands</p> Signup and view all the answers

    What strategy can prevent cross-contamination?

    <p>Buy food that does not require prepping</p> Signup and view all the answers

    What temperature do infrared thermometers measure?

    <p>Surface</p> Signup and view all the answers

    When can glass thermometers be used?

    <p>When enclosed in a shatterproof casing</p> Signup and view all the answers

    Why should food temperatures be taken in two different locations?

    <p>Temperature may vary in the food</p> Signup and view all the answers

    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?

    <p>April 8</p> Signup and view all the answers

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

    <p>List of ingredients</p> Signup and view all the answers

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

    <p>Separately from food that will be served</p> Signup and view all the answers

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

    <p>Stored food away from the wall</p> Signup and view all the answers

    Which item should be rejected?

    <p>Bags of organic cookies in torn packaging</p> Signup and view all the answers

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

    <p>24 hours</p> Signup and view all the answers

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

    <p>Rare Hamburgers</p> Signup and view all the answers

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

    <p>Labels on food</p> Signup and view all the answers

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

    <p>145 F</p> Signup and view all the answers

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

    <p>6 Hours</p> Signup and view all the answers

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

    <p>3:00 PM</p> Signup and view all the answers

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

    <p>Clean and sanitize the utensils</p> Signup and view all the answers

    What rule for serving bread should food handlers practice?

    <p>Do not re-serve uneaten bread</p> Signup and view all the answers

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

    <p>Does not make a claim about health or nutrient content</p> Signup and view all the answers

    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?

    <p>Critical Limit</p> Signup and view all the answers

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

    <p>Cover the wound with an impermeable cover and wear a single-use glove</p> Signup and view all the answers

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

    <p>Buying bean sprouts from a reputable supplier</p> Signup and view all the answers

    What is a cross-connection?

    <p>Physical link between safe water and dirty water</p> Signup and view all the answers

    What information must be posted on a dishwasher?

    <p>Correct Settings</p> Signup and view all the answers

    What scenario can lead to pest infestation?

    <p>Storing recyclables in paper bags</p> Signup and view all the answers

    What is the first step in developing a HACCP plan?

    <p>Conduct a hazard analysis</p> Signup and view all the answers

    What factors influence the effectiveness of a chemical sanitizer?

    <p>Concentration, temperature, contact time, pH, and water hardness</p> Signup and view all the answers

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

    <p>Unplug the unit</p> Signup and view all the answers

    What temperature should the water be for manual dishwashing?

    <p>Must be at least 110 F</p> Signup and view all the answers

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

    <p>Occupational Safety and Health Administration</p> Signup and view all the answers

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

    <p>Label the container</p> Signup and view all the answers

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

    <p>At least 180 F</p> Signup and view all the answers

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

    <p>Wear single-use gloves</p> Signup and view all the answers

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

    <p>Their immune systems are compromised</p> Signup and view all the answers

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

    <p>Reject the flour and return it to the supplier</p> Signup and view all the answers

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

    <p>Regulating food transported across state lines</p> Signup and view all the answers

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

    <p>135 F</p> Signup and view all the answers

    Study Notes

    Food Safety and Hygiene

    • Elderly people are at higher risk for foodborne illness due to weakened immune systems.
    • Seafood is commonly associated with parasites that can cause foodborne illness.
    • Ciguatera toxin, a biological toxin, is commonly found in Amberjack fish.

    Temperature Control and TCS Foods

    • Baked potatoes are classified as Time-Temperature Control (TCS) foods.
    • TCS foods must reach a minimum reheating temperature of 165°F for 15 seconds to ensure safety.
    • Ready-to-eat food prepared on-site must be stored for no more than 7 days at 41°F.
    • Hot TCS food can be held without temperature control for a maximum of 4 hours.

    Handwashing and Glove Use

    • To wash hands correctly, a food handler must first wet their hands and arms.
    • Food handlers should change gloves if they are torn or after handling raw meats, poultry, or seafood.
    • Hands should be washed after leaving and returning to the prep area and after handling food.

    Food Handling and Storage Practices

    • Ground fish should be stored below pork roasts in a cooler to prevent cross-contamination.
    • Chemicals should be stored away from prep areas to prevent contamination.
    • Foods such as lettuce, halibut, beef roast, and ground chicken should be stored in this order: halibut on top, followed by beef roast, ground chicken, and lettuce on the bottom.

    Food Safety Regulations and Practices

    • The Occupational Safety and Health Administration (OSHA) requires the provision of Material Safety Data Sheets (MSDS) for hazardous materials.
    • The U.S. Department of Agriculture (USDA) is responsible for inspecting food.
    • Cross-contamination can be prevented by purchasing food from approved suppliers.

    Effective Cleaning and Sanitizing

    • Cleaning involves washing, rinsing, and sanitizing, with rinsing being the third step in a three-compartment sink process.
    • Utensils should be cleaned and sanitized after guests leave the table to avoid contamination.

    Allergies and Illness Prevention

    • Symptoms like jaundice require exclusion of food handlers from work to prevent Hepatitis A spread.
    • Food handlers should inform customers about how items are prepared to prevent allergic reactions, with specific attention given to rare cheeseburgers on children's menus.

    HACCP Principles

    • Critical limits in a Hazard Analysis Critical Control Points (HACCP) plan are set to reduce hazards.
    • The first step in developing a HACCP plan is to conduct a hazard analysis.

    Safe Food Practices

    • A food handler with a sore throat and fever should be excluded from the operation, especially if serving high-risk populations.
    • Items that have been recalled should be segregated and stored separately from food that will be served.

    Temperature Management

    • Food temperatures should be taken in multiple locations to ensure accuracy since temperature may vary within the food.
    • Infrared thermometers measure surface temperature, while penetration probes are used for checking internal temperatures.

    Miscellaneous Food Safety Guidelines

    • Food held at temperatures between 70°F and 125°F promotes bacterial growth.
    • Preset, unwrapped utensils should be cleaned and sanitized if left unused after guests depart.
    • Food like bean sprouts from reputable suppliers is allowed without a variance from a regulatory authority.

    Recall and Re-service Protocols

    • Unopened, pre-packaged food may be re-served, while items like bread should not be re-served if uneaten.
    • Food that has signs of dampness, like flour, should be rejected and returned to the supplier.

    Special Considerations

    • Children are at risk for foodborne illness due to compromised immune systems, as are individuals on certain medications.

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    Description

    Test your knowledge about food safety with this quiz based on Wendy's flashcards. Learn about foodborne illnesses, TCS foods, and toxins associated with seafood. Perfect for those preparing for food safety certifications.

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