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Questions and Answers
What is Salmonella?
What is Salmonella?
What are the two most common food borne illness symptoms?
What are the two most common food borne illness symptoms?
Diarrhea and vomiting
Who must be present at all hours of operation of a food service establishment?
Who must be present at all hours of operation of a food service establishment?
Person-In-Charge
A food service worker should wash their hands after: taking out the trash, touching their hair and putting meat on the grill. All of these. A food service worker should wash their hands after: ___________________________
A food service worker should wash their hands after: taking out the trash, touching their hair and putting meat on the grill. All of these. A food service worker should wash their hands after: ___________________________
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Which position in a Food Service Establishment is not required to wear a hair restraint?
Which position in a Food Service Establishment is not required to wear a hair restraint?
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Dried grains and spices are considered to be a potentially hazardous food.
Dried grains and spices are considered to be a potentially hazardous food.
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Ground Beef must be cooked to ______ minimum internal food temperature for 15 seconds to kill bacteria present in the meat.
Ground Beef must be cooked to ______ minimum internal food temperature for 15 seconds to kill bacteria present in the meat.
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Chicken or turkey must be cooked to _____ minimum internal food temperature for at least 15 seconds to kill bacteria present in the meat.
Chicken or turkey must be cooked to _____ minimum internal food temperature for at least 15 seconds to kill bacteria present in the meat.
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When cooking raw meat in a ________, the minimum internal food temperature of the meat must reach 165°F in all parts.
When cooking raw meat in a ________, the minimum internal food temperature of the meat must reach 165°F in all parts.
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The minimum internal food temperature for vegetables and fruits held hot on a steam table must be ______.
The minimum internal food temperature for vegetables and fruits held hot on a steam table must be ______.
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It is required that watermelon be washed with soap and water, and then rinsed before ___________.
It is required that watermelon be washed with soap and water, and then rinsed before ___________.
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Bacteria grow best within a temperature range called the 'Danger Zone' which is between:
Bacteria grow best within a temperature range called the 'Danger Zone' which is between:
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For which tasks must the Food Service Worker wear gloves?
For which tasks must the Food Service Worker wear gloves?
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After using your wiping cloth, the cloth must be: _______________________.
After using your wiping cloth, the cloth must be: _______________________.
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"Consume by dates" are required on which of the following food items?
"Consume by dates" are required on which of the following food items?
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All dishes and utensils must be washed, rinsed and sanitized within _______ hours after use.
All dishes and utensils must be washed, rinsed and sanitized within _______ hours after use.
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After dishes are washed in a Food Service Establishment they must be ________________________.
After dishes are washed in a Food Service Establishment they must be ________________________.
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When using a mechanical dishwasher to wash and sanitize the dishes with a hot water rinse, the dish surface temperature must reach at least 160° F.
When using a mechanical dishwasher to wash and sanitize the dishes with a hot water rinse, the dish surface temperature must reach at least 160° F.
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What is the #1 cause of food borne illness?
What is the #1 cause of food borne illness?
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All potentially hazardous foods that have been cooked and cooled need to be reheated to minimum internal food temperature of ______________ within 2 hours to be safe.
All potentially hazardous foods that have been cooked and cooled need to be reheated to minimum internal food temperature of ______________ within 2 hours to be safe.
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Food borne illness can be caused by:
Food borne illness can be caused by:
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According to the FDA Food Code all potentially hazardous foods that are to be held hot must be held at __________________________F minimum internal food temperature or above.
According to the FDA Food Code all potentially hazardous foods that are to be held hot must be held at __________________________F minimum internal food temperature or above.
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___________ must be held at 41° F minimum internal food temperature or below.
___________ must be held at 41° F minimum internal food temperature or below.
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Which is an acceptable personal hygiene practice?
Which is an acceptable personal hygiene practice?
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Proper hand washing is washing your hands vigorously for __________.
Proper hand washing is washing your hands vigorously for __________.
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What is the best way to thaw potentially hazardous foods?
What is the best way to thaw potentially hazardous foods?
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All precooked and ready-to-eat foods that are to be held cold should be held at ________F or below.
All precooked and ready-to-eat foods that are to be held cold should be held at ________F or below.
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The primary responsibility of food establishment managers in pest control is to ensure:
The primary responsibility of food establishment managers in pest control is to ensure:
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The best way to encourage employees to wash their hands when needed is to:
The best way to encourage employees to wash their hands when needed is to:
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Which is NOT one of the five reportable symptoms?
Which is NOT one of the five reportable symptoms?
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A food service worker must wash their hands and change their gloves after:
A food service worker must wash their hands and change their gloves after:
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Which is considered a major food allergen?
Which is considered a major food allergen?
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A highly susceptible population facility may serve raw or partially cooked animal foods.
A highly susceptible population facility may serve raw or partially cooked animal foods.
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The ______________________ when washing dishes in a three compartment sink when using chlorine must be greater than or equal to 50 ppm.
The ______________________ when washing dishes in a three compartment sink when using chlorine must be greater than or equal to 50 ppm.
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Study Notes
Food Borne Illness
- Salmonella is a common food borne illness.
- Norovirus is identified as the primary cause of food borne illness.
- Symptoms of food borne illnesses primarily include diarrhea and vomiting.
Food Safety Practices
- A Person-In-Charge is required to be present during all operating hours at a food service establishment.
- Hand washing is necessary after various activities like taking out the trash, touching hair, or handling raw meat.
- Gloves must be worn during specific tasks such as cutting lettuce for salads and preparing sandwiches.
- Hands should be washed vigorously for at least 20 seconds.
- Food service workers must wash hands and change gloves after handling dirty dishes or preparing raw foods.
Cooking Temperatures
- Ground beef must be cooked to a minimum internal temperature of 155°F for 15 seconds.
- Chicken or turkey requires cooking to a minimum internal temperature of 165°F for 15 seconds.
- When using a microwave, all parts of raw meat must reach 165°F.
- Vegetables and fruits held hot should be maintained at a minimum temperature of 135°F.
- Potentially hazardous foods must be reheated to at least 165°F within two hours.
Food Storage and Handling
- Cold foods must be held at or below 41°F.
- Foods should be thawed in the refrigerator for safety.
- Precooked and ready-to-eat foods should be stored at or below 41°F.
- Proper storage practices include prompt sanitizing of used cloths.
Personal Hygiene
- Acceptable practices include wearing hair restraints to maintain hygiene.
- Sneezing is notably NOT one of the five reportable symptoms for food service workers.
Dishwashing and Sanitization
- Dishes must be washed, rinsed, and sanitized within four hours after use.
- After washing, dishes must be rinsed and sanitized to ensure cleanliness.
- In mechanical dishwashers, the dish surface temperature must reach at least 160°F.
Pest Control and Management
- Effective pest control requires good sanitation to eliminate food, water, and harborage areas for pests.
- Providing accessible, properly equipped hand washing stations encourages hygiene compliance.
Allergen Awareness
- Major food allergens include peanuts, eggs, and soybeans.
- Consumption dates are required for items like potato salad, sliced luncheon meat, and coleslaw.
Food Temperature Regulations
- Potentially hazardous foods must be held hot at 135°F or above, and cold at 41°F or below.
- The sanitation level while using chlorine in dishwashing should be at least 50 ppm.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Prepare for your Food Service Worker test with this engaging review of key terms and concepts. This quiz covers important topics such as foodborne illnesses, operational standards, and best practices in food safety. Mastering these flashcards will enhance your knowledge and readiness for the exam.
