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Questions and Answers
How long can you safely store ready-to-eat TCS in a cooler at a temperature of 41 or lower?
How long can you safely store ready-to-eat TCS in a cooler at a temperature of 41 or lower?
7 days
What practice should be used to prevent seafood toxins from causing a foodborne illness?
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Purchasing food from approved, reputable suppliers
One of the major food allergens is?
One of the major food allergens is?
soybeans
Which procedure would help protect food from contamination by food handlers and customers?
Which procedure would help protect food from contamination by food handlers and customers?
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A food handler with long hair should?
A food handler with long hair should?
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Garbage containers used by an operation should be?
Garbage containers used by an operation should be?
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Outside garbage containers must be?
Outside garbage containers must be?
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Which item can be served to high risk populations?
Which item can be served to high risk populations?
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How many inches must counter-mounted equipment be elevated?
How many inches must counter-mounted equipment be elevated?
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When a food recall occurs, the operation must?
When a food recall occurs, the operation must?
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A foodborne illness outbreak occurs when at least how many people eat the same food and contact the same illness?
A foodborne illness outbreak occurs when at least how many people eat the same food and contact the same illness?
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Floor-mounted equipment must have legs that are at least how tall?
Floor-mounted equipment must have legs that are at least how tall?
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Soup on a buffet should be labeled with?
Soup on a buffet should be labeled with?
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A food item that is received with an expired use-by date should be?
A food item that is received with an expired use-by date should be?
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One way for managers to show that they know how to keep food safe is to?
One way for managers to show that they know how to keep food safe is to?
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What should food handlers do after prepping food and before using the restroom?
What should food handlers do after prepping food and before using the restroom?
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Which of the following pathogens is typically associated with temperature abuse when handling baked potatoes?
Which of the following pathogens is typically associated with temperature abuse when handling baked potatoes?
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Chemicals that are used or stored in a food establishment should have a?
Chemicals that are used or stored in a food establishment should have a?
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An operation must be closed immediately in the event of a?
An operation must be closed immediately in the event of a?
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For foodborne illness prevention, it is necessary to properly wash hands?
For foodborne illness prevention, it is necessary to properly wash hands?
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The floors, walls, ceiling, shelves, and racks in a walk-in refrigerator must be cleaned?
The floors, walls, ceiling, shelves, and racks in a walk-in refrigerator must be cleaned?
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A food handler failed to cook hamburger patties to the correct internal temperature. Later, several customers developed hemorrhagic colitis, which is an example of a foodborne illness produced by?
A food handler failed to cook hamburger patties to the correct internal temperature. Later, several customers developed hemorrhagic colitis, which is an example of a foodborne illness produced by?
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During a food recall, products should be separated from food being served until when?
During a food recall, products should be separated from food being served until when?
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What are food establishments required to have for vomit and or diarrhea events?
What are food establishments required to have for vomit and or diarrhea events?
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Reusable containers provided by an operation for take-home food must be?
Reusable containers provided by an operation for take-home food must be?
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Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the stew is?
Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the stew is?
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When holding food without temperature control, the food must be marked to indicate the?
When holding food without temperature control, the food must be marked to indicate the?
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An emergency that disrupts the normal water supply may require the use of?
An emergency that disrupts the normal water supply may require the use of?
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Why should training documentation reports be kept?
Why should training documentation reports be kept?
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What is the first step in developing an effective training program?
What is the first step in developing an effective training program?
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What is a step in practicing correct personal hygiene?
What is a step in practicing correct personal hygiene?
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The gap between what food handlers are required to know to perform their jobs and what they actually know is called?
The gap between what food handlers are required to know to perform their jobs and what they actually know is called?
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Which food item can be received at a temperature of 45 or lower?
Which food item can be received at a temperature of 45 or lower?
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Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?
Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?
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What level of involvement do food workers have in executing a master cleaning schedule?
What level of involvement do food workers have in executing a master cleaning schedule?
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Which plant food must be transported to the serving site at 41 or below?
Which plant food must be transported to the serving site at 41 or below?
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Before handling food, food handlers should wash their hands after?
Before handling food, food handlers should wash their hands after?
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Untreated shell eggs can be the source of?
Untreated shell eggs can be the source of?
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ALERT is an acronym that represents?
ALERT is an acronym that represents?
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An individual who deliberately contaminates the food can be accused of?
An individual who deliberately contaminates the food can be accused of?
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Which item requires a consumer advisory on the menu?
Which item requires a consumer advisory on the menu?
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Air curtains should be installed at the delivery entrance of an operation in order to?
Air curtains should be installed at the delivery entrance of an operation in order to?
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A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
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When working around food, a food handler is required to wear?
When working around food, a food handler is required to wear?
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Which is a source of the virus that carries Hep A?
Which is a source of the virus that carries Hep A?
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What is the maximum number of days chicken salad may be held at 41 or below?
What is the maximum number of days chicken salad may be held at 41 or below?
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What is the FDA requirement for an off-site caterer who will be serving food without temperature controls?
What is the FDA requirement for an off-site caterer who will be serving food without temperature controls?
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Baked lasagna should be reheated for holding to at least which temperature for 15 seconds?
Baked lasagna should be reheated for holding to at least which temperature for 15 seconds?
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After placing a raw beef patty on the grill with gloved hands, to prevent cross-contamination when handling the bun, the food handler must?
After placing a raw beef patty on the grill with gloved hands, to prevent cross-contamination when handling the bun, the food handler must?
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Training food handlers in allergy awareness helps to prevent?
Training food handlers in allergy awareness helps to prevent?
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A hospital menu may offer?
A hospital menu may offer?
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Food, water, and shelter will not attract insects and rodents if recyclables are stored in a?
Food, water, and shelter will not attract insects and rodents if recyclables are stored in a?
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What is the primary food safety concern when overstocking a cooler?
What is the primary food safety concern when overstocking a cooler?
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Example of corrective action?
Example of corrective action?
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Cooked time/temperature control for safety (TCS) food must be cooled within a total of 6 hours from 135 to at least which temperature?
Cooked time/temperature control for safety (TCS) food must be cooled within a total of 6 hours from 135 to at least which temperature?
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Parasites are associated with which food?
Parasites are associated with which food?
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Which date should be placed on the label of leftover pasta salad?
Which date should be placed on the label of leftover pasta salad?
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If hand antiseptics are used in an operation, they should be used?
If hand antiseptics are used in an operation, they should be used?
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Which type of sink must food handlers use to dump dirty mop water?
Which type of sink must food handlers use to dump dirty mop water?
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Sinks must be used for the correct intended purpose to prevent?
Sinks must be used for the correct intended purpose to prevent?
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When washing hands, a food handler must use water that is as hot as the food handler can comfortably stand or at least?
When washing hands, a food handler must use water that is as hot as the food handler can comfortably stand or at least?
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Which of the following practices of dispensing single-service items prevents contamination?
Which of the following practices of dispensing single-service items prevents contamination?
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What is a potential contamination source that could result in foodborne illness at an outdoor temporary serving location?
What is a potential contamination source that could result in foodborne illness at an outdoor temporary serving location?
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A non-food contact surface must be?
A non-food contact surface must be?
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Which agency regulates and inspects eggs?
Which agency regulates and inspects eggs?
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An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?
An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?
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Food that is honestly presented is?
Food that is honestly presented is?
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Complete loss of refrigeration is grounds for?
Complete loss of refrigeration is grounds for?
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Once a ready-to-eat time/temperature control for safety (TCS) food has been opened, a cook has how many hours before food must be used and/or properly labeled?
Once a ready-to-eat time/temperature control for safety (TCS) food has been opened, a cook has how many hours before food must be used and/or properly labeled?
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Receiving staff should be trained to store cold food in order to avoid?
Receiving staff should be trained to store cold food in order to avoid?
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To prevent food in a self-service area from becoming contaminated by guests, an operation should?
To prevent food in a self-service area from becoming contaminated by guests, an operation should?
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Synthetic bristles from a cleaning brush found in food is an example of?
Synthetic bristles from a cleaning brush found in food is an example of?
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Which method is the correct way to dry tableware, equipment, and food contact surfaces?
Which method is the correct way to dry tableware, equipment, and food contact surfaces?
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How should a food handler restrain long hair?
How should a food handler restrain long hair?
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Which of the following tasks does the FDA Food Code recommend for maintaining floors in a food prep area?
Which of the following tasks does the FDA Food Code recommend for maintaining floors in a food prep area?
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The mixing of drinkable water and contaminated water can be prevented with an?
The mixing of drinkable water and contaminated water can be prevented with an?
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When is an operation required to have more than one type of sanitizer test kit?
When is an operation required to have more than one type of sanitizer test kit?
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Cooked time/temperature control for safety food must be cooled within a total of 6 hours from 135 to at least?
Cooked time/temperature control for safety food must be cooled within a total of 6 hours from 135 to at least?
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What food safety hazard can occur when solutions used to clean a frozen yogurt machine are not completely drained?
What food safety hazard can occur when solutions used to clean a frozen yogurt machine are not completely drained?
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Sliced meats and cheeses are displayed on a service line at 41°F. The items are kept at 50°F without temperature control. For how many hours may the meats and cheeses be served before being discarded?
Sliced meats and cheeses are displayed on a service line at 41°F. The items are kept at 50°F without temperature control. For how many hours may the meats and cheeses be served before being discarded?
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The temperature of the wash water in a three-compartment sink should be maintained at a minimum of?
The temperature of the wash water in a three-compartment sink should be maintained at a minimum of?
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Wastewater backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate?
Wastewater backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate?
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Study Notes
Food Safety Storage and Standards
- Ready-to-eat TCS food can be stored in a cooler at 41°F or lower for a maximum of 7 days.
- Cooked food (TCS) must be cooled within 6 hours from 135°F to at least 41°F or 70°F.
Food Handling Best Practices
- To prevent foodborne illnesses from seafood toxins, always purchase from approved suppliers.
- Food handlers with long hair must wear hair clips to maintain hygiene.
- After food preparation and before restroom use, food handlers should remove their aprons to prevent cross-contamination.
Contamination Prevention
- Installing sneeze guards at salad bars helps protect food from contamination by customers.
- Garbage containers must be leak-proof, waterproof, and easy to clean; outdoor containers require tight-fitting lids to deter pests.
- Single-use disposable utensils must be used during emergencies that disrupt the water supply.
Regulatory Requirements
- In the event of food recalls, operations must discontinue use of the affected food until proper disposal instructions are provided.
- Food establishments must have written response protocols for vomit or diarrhea events.
- Operators must ensure food workers receive training in allergy awareness to prevent cross-contact.
Cooking and Food Safety Standards
- High-risk populations may safely consume burgers fully cooked in a microwave.
- Sliced meats and cheeses can be served at 50°F without temperature control for no more than 6 hours.
- Eggs cooked to order on a menu require a consumer advisory.
Cleaning and Sanitization
- Floors, walls, ceilings, and shelves in walk-in refrigerators must be cleaned as needed.
- Non-food contact surfaces should be non-absorbent to facilitate cleaning.
- The wash water in dishwashing sinks should be maintained at a minimum temperature of 110°F.
Emergency Preparedness
- Immediate closure of an establishment is required in the event of a rodent infestation.
- An air gap is essential to prevent contamination from back-siphonage of water.
Food Safety Training
- Training documentation verifies that food handler training has been completed.
- Assessing training needs is the first step to developing an effective training program.
- Food handlers must wash hands after actions like answering phones to ensure proper hygiene.
Allergen Awareness
- One of the major food allergens includes soybeans, necessitating careful labeling and training.
- Staff should be familiar with allergens and responsible for preventing cross-contact.
Food Receiving and Inspection
- Foods must be rejected if received with an expired use-by date.
- Shelled eggs may be received at a temperature of 45°F or lower.
Physical Contamination
- Cleaning tools, such as brushes with synthetic bristles left in food, are examples of physical contamination.
- Reusable containers for take-home foods must be cleaned and sanitized before refilling.
Miscellaneous
- Hand antiseptics should only be used after handwashing.
- The FDA recommends that food workers maintain mandatory involvement in a master cleaning schedule.
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Description
Test your knowledge on food safety practices, focusing on storage, handling, and contamination prevention. This quiz covers crucial regulations and best practices for maintaining food hygiene and safety in food service environments.
