Food Safety Quiz: Overstocking a Cooler Concerns

Questions and Answers

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?

Purchasing food from approved, reputable suppliers

One of the major food allergens is?

soybeans

Which procedure would help protect food from contamination by food handlers and customers?

Installing sneeze guards above the salad bar Signup and view all the answers

A food handler with long hair should?

wear a hair clip Signup and view all the answers

Garbage containers used by an operation should be?

leak proof, waterproof, and easy to clean Signup and view all the answers

Outside garbage containers must be?

sealed with tight fitting lids Signup and view all the answers

Which item can be served to high risk populations?

burgers that are fully cooked in the microwave Signup and view all the answers

How many inches must counter-mounted equipment be elevated?

4 Signup and view all the answers

When a food recall occurs, the operation must?

discontinue use of the food item Signup and view all the answers

A foodborne illness outbreak occurs when at least how many people eat the same food and contact the same illness?

2 Signup and view all the answers

Floor-mounted equipment must have legs that are at least how tall?

6 inches Signup and view all the answers

Soup on a buffet should be labeled with?

the name of the food Signup and view all the answers

A food item that is received with an expired use-by date should be?

rejected Signup and view all the answers

One way for managers to show that they know how to keep food safe is to?

become certified in food safety Signup and view all the answers

What should food handlers do after prepping food and before using the restroom?

take off their aprons Signup and view all the answers

Which of the following pathogens is typically associated with temperature abuse when handling baked potatoes?

clostridium botulinum Signup and view all the answers

Chemicals that are used or stored in a food establishment should have a?

safety data sheet Signup and view all the answers

An operation must be closed immediately in the event of a?

rodent infestation Signup and view all the answers

For foodborne illness prevention, it is necessary to properly wash hands?

after handling soiled equipment Signup and view all the answers

The floors, walls, ceiling, shelves, and racks in a walk-in refrigerator must be cleaned?

as needed Signup and view all the answers

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?

Shiga toxin-producing E.coli Signup and view all the answers

During a food recall, products should be separated from food being served until when?

the food supplier provided proper disposal instructions Signup and view all the answers

What are food establishments required to have for vomit and or diarrhea events?

written response procedures Signup and view all the answers

Reusable containers provided by an operation for take-home food must be?

cleaned and sanitized by the operation before being refilled Signup and view all the answers

Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the stew is?

September 7th Signup and view all the answers

When holding food without temperature control, the food must be marked to indicate the?

time it must be thrown out Signup and view all the answers

An emergency that disrupts the normal water supply may require the use of?

single-use disposable plates, forks, knives, and spoons Signup and view all the answers

Why should training documentation reports be kept?

they verify that training has been completed Signup and view all the answers

What is the first step in developing an effective training program?

assessing training needs Signup and view all the answers

What is a step in practicing correct personal hygiene?

using a bandage on a hand cut under disposable gloves Signup and view all the answers

The gap between what food handlers are required to know to perform their jobs and what they actually know is called?

a training need Signup and view all the answers

Which food item can be received at a temperature of 45 or lower?

shelled eggs Signup and view all the answers

Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

Delimer Signup and view all the answers

What level of involvement do food workers have in executing a master cleaning schedule?

mandatory Signup and view all the answers

Which plant food must be transported to the serving site at 41 or below?

diced tomatoes Signup and view all the answers

Before handling food, food handlers should wash their hands after?

answering the phone Signup and view all the answers

Untreated shell eggs can be the source of?

Salmonellosis Signup and view all the answers

ALERT is an acronym that represents?

a way to decrease the risk of intentional food contamination Signup and view all the answers

An individual who deliberately contaminates the food can be accused of?

food tampering Signup and view all the answers

Which item requires a consumer advisory on the menu?

eggs cooked to order Signup and view all the answers

Air curtains should be installed at the delivery entrance of an operation in order to?

deny pests access Signup and view all the answers

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

the shipment should be refused and prevented from entering the operation Signup and view all the answers

When working around food, a food handler is required to wear?

hair restraint Signup and view all the answers

Which is a source of the virus that carries Hep A?

feces contaminated water Signup and view all the answers

What is the maximum number of days chicken salad may be held at 41 or below?

7 days Signup and view all the answers

What is the FDA requirement for an off-site caterer who will be serving food without temperature controls?

provide written procedures, prepared in advance, made available upon request to authorities Signup and view all the answers

Baked lasagna should be reheated for holding to at least which temperature for 15 seconds?

165 Signup and view all the answers

After placing a raw beef patty on the grill with gloved hands, to prevent cross-contamination when handling the bun, the food handler must?

remove the gloves, wash hands, and replace gloves Signup and view all the answers

Training food handlers in allergy awareness helps to prevent?

cross-contact when prepping foods Signup and view all the answers

A hospital menu may offer?

romaine lettuce Signup and view all the answers

Food, water, and shelter will not attract insects and rodents if recyclables are stored in a?

clean, pest proof container Signup and view all the answers

What is the primary food safety concern when overstocking a cooler?

correct temperatures are difficult to maintain Signup and view all the answers

Example of corrective action?

reheating food in a buffet that is below 135 Signup and view all the answers

Cooked time/temperature control for safety (TCS) food must be cooled within a total of 6 hours from 135 to at least which temperature?

41 Signup and view all the answers

Parasites are associated with which food?

seafood Signup and view all the answers

Which date should be placed on the label of leftover pasta salad?

the day it should be discarded Signup and view all the answers

If hand antiseptics are used in an operation, they should be used?

after handwashing Signup and view all the answers

Which type of sink must food handlers use to dump dirty mop water?

service Signup and view all the answers

Sinks must be used for the correct intended purpose to prevent?

cross contact Signup and view all the answers

When washing hands, a food handler must use water that is as hot as the food handler can comfortably stand or at least?

100 Signup and view all the answers

Which of the following practices of dispensing single-service items prevents contamination?

provide individually wrapped ware Signup and view all the answers

What is a potential contamination source that could result in foodborne illness at an outdoor temporary serving location?

used facial tissues kept in an apron Signup and view all the answers

A non-food contact surface must be?

non-absorbent Signup and view all the answers

Which agency regulates and inspects eggs?

US Department of Agriculture (USDA) Signup and view all the answers

An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?

the four-hour time limit when the food must be discarded Signup and view all the answers

Food that is honestly presented is?

offered in a way that is not misleading Signup and view all the answers

Complete loss of refrigeration is grounds for?

immediate closure or suspension of an operating permit Signup and view all the answers

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?

24 hours Signup and view all the answers

Receiving staff should be trained to store cold food in order to avoid?

time temperature abuse Signup and view all the answers

To prevent food in a self-service area from becoming contaminated by guests, an operation should?

ensure guests only use one plate Signup and view all the answers

Synthetic bristles from a cleaning brush found in food is an example of?

physical contamination Signup and view all the answers

Which method is the correct way to dry tableware, equipment, and food contact surfaces?

air drying Signup and view all the answers

How should a food handler restrain long hair?

braid all exposed hair Signup and view all the answers

Which of the following tasks does the FDA Food Code recommend for maintaining floors in a food prep area?

regular cleaning Signup and view all the answers

The mixing of drinkable water and contaminated water can be prevented with an?

air gap Signup and view all the answers

When is an operation required to have more than one type of sanitizer test kit?

if using more than one kind of chemical sanitizer Signup and view all the answers

Cooked time/temperature control for safety food must be cooled within a total of 6 hours from 135 to at least?

70 Signup and view all the answers

What food safety hazard can occur when solutions used to clean a frozen yogurt machine are not completely drained?

chemical contamination Signup and view all the answers

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?

6 Signup and view all the answers

The temperature of the wash water in a three-compartment sink should be maintained at a minimum of?

110 Signup and view all the answers

Wastewater backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate?

licensed plumber Signup and view all the answers

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.

Food Safety: Storage and Handling Standards