Untitled Quiz

Questions and Answers

After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74°C) for 15 seconds, which step should be taken next?

Allow food to stand covered for 2 minutes after cooking to obtain an even temperature.

Place food in a serving container immediately after removal from the microwave to maintain its temperature. (correct)

Serve food immediately after removal from the microwave to maintain its temperature.

Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature.

A cross-connection is created when a running faucet extends into the:

Grease trap.

Vacuum breaker. (correct)

Flood rim.

Air gap.

An example of a physical contaminant is:

Pesticides.

Mushrooms.

Dirt. (correct)

Bacteria.

Food items may be reconditioned if:

The packaging is not damaged. Signup and view all the answers

A food defense plan is a written document that records procedures to:

Control or minimize the risk of intentional contamination. Signup and view all the answers

What prevents contaminated water from getting into a drinkable water supply system?

Air gap. Signup and view all the answers

When should the food handler wash hands and apply gloves?

7 a.m. and 10:30 a.m. Signup and view all the answers

Which action helps slow pathogen growth?

Holding food at 41°F (5°C) or lower. Signup and view all the answers

All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours?

24 Signup and view all the answers

What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables that are shipped across state lines?

FDA Signup and view all the answers

When washing hands, food handlers must vigorously rub hands together with soap and water for a minimum of how many seconds?

20 Signup and view all the answers

Reviewing video surveillance is part of which ALERT Food Defense Awareness step?

Look 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°F (43°C) Signup and view all the answers

Which is the most effective way to prevent viral foodborne illnesses?

Washing hands Signup and view all the answers

How should food and supplies be stored in a dry-storage area?

Away from the walls and 6 inches off the floor Signup and view all the answers

A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the manager do immediately?

Cooperate with the investigating regulatory authority. Signup and view all the answers

A service sink should be used for:

Cleaning mops and throwing out wastewater. Signup and view all the answers

Which food item can be received at a temperature of 45°F (7°C) or lower?

Shell eggs Signup and view all the answers

Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130°F (54°C). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of:

165°F (74°C). Signup and view all the answers

Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of:

135°F (57°C) Signup and view all the answers

Which is a TCS food?

Alfalfa sprouts Signup and view all the answers

To which minimum internal temperature should gravy be reheated in a microwave?

165°F (74°C) Signup and view all the answers

What action should a manager take when a food handler has a sore throat and fever?

Restrict the employee from working with or around food Signup and view all the answers

Food handlers should wash their hands between:

Shaking hands with a guest and replenishing the food on the salad bar. Signup and view all the answers

Ready-to-eat food should be thrown out if it has been:

Handled by sick food handlers who are later excluded. Signup and view all the answers

What is the minimum number of complaints of foodborne illnesses required in order to be considered an outbreak?

2 Signup and view all the answers

Ready-to-eat TCS food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days?

7 Signup and view all the answers

One of the major food allergens is:

Nitrates Signup and view all the answers

Macaroni and cheese must be cooked to what temperature for 15 seconds?

165°F (74°C) Signup and view all the answers

Which is most likely to be contaminated with the virus that causes Hepatitis A?

Cooked long grain rice Signup and view all the answers

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least:

4 in (10.16 cm) Signup and view all the answers

Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least:

155°F (68°C) Signup and view all the answers

The manager must notify the regulatory authority if an employee comes to work with an illness caused by:

Influenza type A Signup and view all the answers

The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the:

Food should be cooked to at least 120°F (49°C) before being put into the steam table. Signup and view all the answers

Floor coving is used to:

Improve noise reduction capabilities. Signup and view all the answers

Which item is a food handler permitted to wear on hands and arms?

Medical alert bracelet Signup and view all the answers

Game animals received for sale in an operation should be:

Commercially raised for food. Signup and view all the answers

When a critical control point is not met, a food handler must first:

Take corrective action. Signup and view all the answers

Which food must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds?

Fish fillets Signup and view all the answers

Single-service items must be received:

Separate from food items. Signup and view all the answers

An operation is serving oysters on the half shell. The operation must provide consumers with a:

Disclosure of raw ingredients. Signup and view all the answers

Water hardness can affect cleaning by:

Requiring greater contact time for sanitizers. Signup and view all the answers

Viruses such as norovirus and hepatitis A are directly related to contamination from:

Bacteria. Signup and view all the answers

The water temperature in the wash sink of a three-compartment sink must be at least:

150°F (66°C) Signup and view all the answers

Food service operations must purchase food from:

The lowest-priced supplier. Signup and view all the answers

A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong?

The temperature of the turkey should have been taken after 2 hours. Signup and view all the answers

The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135°F (57°C), the cook tells the manager and then reheats the soup to 165°F (74°C) for 15 seconds. What was the corrective action taken?

Recording the soup's temperature in a log Signup and view all the answers

Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day?

Throw it out Signup and view all the answers

Fresh beef must be received at or below:

41°F (5°C) Signup and view all the answers

What food item can be re-served to customers?

Crackers in an unopened original package Signup and view all the answers

Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?

155°F (68°C) Signup and view all the answers

After training food handlers about reporting illnesses, the manager must:

Have them sign a document stating that they agree to report illnesses and that they received training. Signup and view all the answers

In general, pathogens grow very slowly or not at all at pH levels below:

4.6 Signup and view all the answers

Recommendations for foodservice regulations are issued at the federal level through the:

State health code Signup and view all the answers

What is the minimum internal cooking temperature for raw eggs prepared for immediate service?

145°F (63°C) Signup and view all the answers

Food handlers should be excluded from the prep area when they are experiencing which symptom?

Vomiting Signup and view all the answers

Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?

4 Signup and view all the answers

Food contamination is most likely to happen when food handlers:

Chew tobacco Signup and view all the answers

A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the:

Fruit and copper caused a biological reaction, resulting in pathogenic illness. Signup and view all the answers

Reheated TCS foods must reach a temperature of for at least how many seconds?

15 Signup and view all the answers

Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated?

Conduct a hazard analysis Signup and view all the answers

Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?

30 Signup and view all the answers

A danger or threat to health that requires immediate correction or closure to prevent injury is a(n):

Imminent health hazard Signup and view all the answers

The presence of metal shavings in a can of tomatoes is considered which type of contamination?

Biological Signup and view all the answers

What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?

Clean all equipment used to prepare eggs. Signup and view all the answers

Food handlers may wear fingernail polish or artificial nails if they:

Wear intact gloves. Signup and view all the answers

Time as a public health control may be used on ready-to-eat cold food, held at a temperature of less than 70°F (21°C), for up to how many hours?

6 Signup and view all the answers

Which would require single-use gloves?

Handling ready-to-eat foods Signup and view all the answers

When food becomes unsafe, it is most often due to the:

Feces of insects and rodents Signup and view all the answers

Which item can be re-served to customers?

Unopened prepacked food Signup and view all the answers

When drinkable water is contaminated by non-drinkable water, what has occurred?

Cross-connection Signup and view all the answers

Correctly freezing fish will help prevent:

Parasites Signup and view all the answers

The ambient air thermometer in a walk-in cooler must be located:

In the coolest part of the unit Signup and view all the answers

When the water supply has been disrupted due to a natural disaster, an acceptable alternative is:

Sanitizing water with a 50-50 mixture of bleach Signup and view all the answers

Equipment approved for use in the prep area should have a seal of approval from which of the following?

NSF Signup and view all the answers

Food that has NOT been honestly presented must be:

Thrown out Signup and view all the answers

The first step in a HACCP plan is to:

Identify hazards Signup and view all the answers

Using food coloring to make ground beef appear fresher is:

Allowed if a HACCP plan is in place Signup and view all the answers

When should food handlers use hand antiseptics?

After washing hands Signup and view all the answers

Lubricants used in an operation must be:

Food grade Signup and view all the answers

Which authority regulates and inspects meat, poultry, and eggs?

NSF Signup and view all the answers

The risk of foodborne illness caused by parasites can be reduced by:

Establishing an integrated pest management program Signup and view all the answers

When prepping food, a food handler should not wear which item?

An apron Signup and view all the answers

Which food was correctly cooled?

Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours Signup and view all the answers

Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of the restricted food came in contact with the meal. Which action should be taken?

Remove the portion that came in contact with the restricted food Signup and view all the answers

A food handler is using tongs to toss a vegetable salad. What should the food handler do with the tongs when taking a 15-minute break?

Leave them in the salad with the handles above the rim of the container Signup and view all the answers

One of the best ways to avoid cross-contact when working with shellfish is to:

Soak shellfish in an ice water salt brine before serving Signup and view all the answers

A server is clearing a table after customers have left and finds a full basket of dinner rolls remaining on the table. The server should:

Remove the napkin and the rolls in the basket Signup and view all the answers

The agency responsible for inspecting operations that ship food to other states is the:

EPA Signup and view all the answers

A food handler would use an infrared thermometer to measure the temperature of which place of equipment?

C. Flat grill Signup and view all the answers

Study Notes

Food Allergens and Safety

One major food allergen is soybeans.
Raw oysters on the half shell are most likely to be contaminated with Hepatitis A.
The temp of macaroni and cheese must reach 165°F (74°C) for safe serving.

Food Temperatures and Holding

Fruits and vegetables for hot holding should be cooked to at least 135°F (57°C).
Cooked turkey must be held at a minimum temperature of 135°F (57°C) after cooking.
Reheated TCS foods must reach an internal temperature of 165°F (74°C) for at least 15 seconds.

Tabletop and Equipment Guidelines

Tabletop foodservice equipment should have at least a 4 inches (10.16 cm) space between the base and the tabletop.
Equipment approved for food prep should have a seal from NSF (National Sanitation Foundation).

Regulations and Reporting

Managers must notify regulatory authorities if a worker is ill due to Shigella spp.
Staff exposure to hepatitis A must be reported within 30 days.
Operations must purchase food from approved sources.

Contamination Prevention

Physical contaminants include metal shavings, dirt, and other foreign objects.
Cross-connections can occur when non-drinkable water contaminates the drinkable water supply.
To prevent cross-contact, especially with shellfish, purchase from approved suppliers.

Hand Hygiene and Food Worker Safety

Food handlers with a sore throat and fever should result in discarding any food they prepared.
Gloves must be worn when handling ready-to-eat foods.
Hand antiseptics should be applied after washing hands, not as a replacement.

HACCP and Food Handling Procedures

The first step of HACCP (Hazard Analysis Critical Control Point) involves identifying hazards.
If a critical control point is not met, the first action should be to take corrective action.
Monitoring food temperatures is essential for food safety, with logs kept for accountability.

Temperature Guidelines

Fresh beef should be received at or below 41°F (5°C).
Single-service items must arrive in undamaged original packaging.
Water temperature in the wash sink should be at least 110°F (43°C).

Special Situations

If a food handler prepares foods for highly susceptible populations, they should use pasteurized eggs instead of raw.
When a food handler takes a break, utensils should be cleaned and sanitized instead of left in food.

Re-serving and Disposal

Unopened prepacked food can be re-served to customers, while contaminated food must be discarded.
When clearing tables, both uneaten rolls and the napkin should be removed to prevent contamination.

Air Gap and Cross-Connection

An air gap is an effective barrier preventing contaminated water from entering the drinkable supply.
An example of a vacuum breaker can prevent cross-connections in plumbing.

Miscellaneous

Time as a public health control allows ready-to-eat cold food to be held below 70°F (21°C) for up to 6 hours.
Food items may be reconditioned only if the packaging is intact.### Food Safety Practices
Holding food at 41°F (5°C) or lower effectively slows pathogen growth.
Ready-to-eat TCS (Time/Temperature Control for Safety) food must be labeled if held longer than 24 hours.
The FDA is responsible for inspecting meat, poultry, eggs, fruits, and vegetables transported across state lines.
Food handlers must wash hands vigorously with soap and water for 20 seconds to ensure hygiene.
Reviewing video surveillance is part of the "Look" step in ALERT Food Defense Awareness.

Cleaning and Sanitizing

The minimum temperature for wash water in a three-compartment sink should be 110°F (43°C).
A service sink is designated for cleaning mops and disposing of wastewater.

Temperature Control

Shell eggs can be received at a maximum temperature of 45°F (7°C).
Reheated soup must reach a minimum temperature of 165°F (74°C) after being held below 135°F (57°C) for 2 hours.
Fruits and vegetables for hot holding must be cooked to at least 135°F (57°C).
Gravy should be reheated in a microwave to a minimum of 165°F (74°C).

Employee Health and Hygiene

A food handler with a sore throat and fever should be restricted from working with or around food.
Food handlers must wash hands when transitioning between tasks that can contaminate food or surfaces.

TCS Foods and Foodborne Illness Outbreaks

Alfalfa sprouts are categorized as a TCS food, requiring careful temperature control.
Ready-to-eat food must be discarded if handled by sick food handlers who are later excluded from work.
An outbreak of foodborne illnesses is recognized after at least 2 complaints.
Ready-to-eat TCS food prepared on-site can be safely held for up to 7 days at proper refrigerated temperatures.

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