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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?
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?
A cross-connection is created when a running faucet extends into the:
A cross-connection is created when a running faucet extends into the:
An example of a physical contaminant is:
An example of a physical contaminant is:
Food items may be reconditioned if:
Food items may be reconditioned if:
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A food defense plan is a written document that records procedures to:
A food defense plan is a written document that records procedures to:
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What prevents contaminated water from getting into a drinkable water supply system?
What prevents contaminated water from getting into a drinkable water supply system?
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When should the food handler wash hands and apply gloves?
When should the food handler wash hands and apply gloves?
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Which action helps slow pathogen growth?
Which action helps slow pathogen growth?
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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?
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?
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What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables that are shipped across state lines?
What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables that are shipped across state lines?
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When washing hands, food handlers must vigorously rub hands together with soap and water for a minimum of how many seconds?
When washing hands, food handlers must vigorously rub hands together with soap and water for a minimum of how many seconds?
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Reviewing video surveillance is part of which ALERT Food Defense Awareness step?
Reviewing video surveillance is part of which ALERT Food Defense Awareness step?
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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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Which is the most effective way to prevent viral foodborne illnesses?
Which is the most effective way to prevent viral foodborne illnesses?
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How should food and supplies be stored in a dry-storage area?
How should food and supplies be stored in a dry-storage area?
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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?
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?
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A service sink should be used for:
A service sink should be used for:
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Which food item can be received at a temperature of 45°F (7°C) or lower?
Which food item can be received at a temperature of 45°F (7°C) or lower?
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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:
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:
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Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of:
Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of:
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Which is a TCS food?
Which is a TCS food?
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To which minimum internal temperature should gravy be reheated in a microwave?
To which minimum internal temperature should gravy be reheated in a microwave?
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What action should a manager take when a food handler has a sore throat and fever?
What action should a manager take when a food handler has a sore throat and fever?
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Food handlers should wash their hands between:
Food handlers should wash their hands between:
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Ready-to-eat food should be thrown out if it has been:
Ready-to-eat food should be thrown out if it has been:
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What is the minimum number of complaints of foodborne illnesses required in order to be considered an outbreak?
What is the minimum number of complaints of foodborne illnesses required in order to be considered an outbreak?
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Ready-to-eat TCS food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days?
Ready-to-eat TCS food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days?
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One of the major food allergens is:
One of the major food allergens is:
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Macaroni and cheese must be cooked to what temperature for 15 seconds?
Macaroni and cheese must be cooked to what temperature for 15 seconds?
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Which is most likely to be contaminated with the virus that causes Hepatitis A?
Which is most likely to be contaminated with the virus that causes Hepatitis A?
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Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least:
Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least:
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Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least:
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least:
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The manager must notify the regulatory authority if an employee comes to work with an illness caused by:
The manager must notify the regulatory authority if an employee comes to work with an illness caused by:
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The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the:
The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the:
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Floor coving is used to:
Floor coving is used to:
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Which item is a food handler permitted to wear on hands and arms?
Which item is a food handler permitted to wear on hands and arms?
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Game animals received for sale in an operation should be:
Game animals received for sale in an operation should be:
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When a critical control point is not met, a food handler must first:
When a critical control point is not met, a food handler must first:
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Which food must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds?
Which food must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds?
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Single-service items must be received:
Single-service items must be received:
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An operation is serving oysters on the half shell. The operation must provide consumers with a:
An operation is serving oysters on the half shell. The operation must provide consumers with a:
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Water hardness can affect cleaning by:
Water hardness can affect cleaning by:
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Viruses such as norovirus and hepatitis A are directly related to contamination from:
Viruses such as norovirus and hepatitis A are directly related to contamination from:
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The water temperature in the wash sink of a three-compartment sink must be at least:
The water temperature in the wash sink of a three-compartment sink must be at least:
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Food service operations must purchase food from:
Food service operations must purchase food from:
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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?
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?
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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?
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?
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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?
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?
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Fresh beef must be received at or below:
Fresh beef must be received at or below:
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What food item can be re-served to customers?
What food item can be re-served to customers?
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Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?
Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?
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After training food handlers about reporting illnesses, the manager must:
After training food handlers about reporting illnesses, the manager must:
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In general, pathogens grow very slowly or not at all at pH levels below:
In general, pathogens grow very slowly or not at all at pH levels below:
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Recommendations for foodservice regulations are issued at the federal level through the:
Recommendations for foodservice regulations are issued at the federal level through the:
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What is the minimum internal cooking temperature for raw eggs prepared for immediate service?
What is the minimum internal cooking temperature for raw eggs prepared for immediate service?
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Food handlers should be excluded from the prep area when they are experiencing which symptom?
Food handlers should be excluded from the prep area when they are experiencing which symptom?
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Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?
Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?
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Food contamination is most likely to happen when food handlers:
Food contamination is most likely to happen when food handlers:
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A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the:
A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the:
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Reheated TCS foods must reach a temperature of for at least how many seconds?
Reheated TCS foods must reach a temperature of for at least how many seconds?
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Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated?
Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated?
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Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?
Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?
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A danger or threat to health that requires immediate correction or closure to prevent injury is a(n):
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n):
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The presence of metal shavings in a can of tomatoes is considered which type of contamination?
The presence of metal shavings in a can of tomatoes is considered which type of contamination?
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What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?
What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?
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Food handlers may wear fingernail polish or artificial nails if they:
Food handlers may wear fingernail polish or artificial nails if they:
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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?
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?
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Which would require single-use gloves?
Which would require single-use gloves?
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When food becomes unsafe, it is most often due to the:
When food becomes unsafe, it is most often due to the:
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Which item can be re-served to customers?
Which item can be re-served to customers?
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When drinkable water is contaminated by non-drinkable water, what has occurred?
When drinkable water is contaminated by non-drinkable water, what has occurred?
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Correctly freezing fish will help prevent:
Correctly freezing fish will help prevent:
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The ambient air thermometer in a walk-in cooler must be located:
The ambient air thermometer in a walk-in cooler must be located:
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When the water supply has been disrupted due to a natural disaster, an acceptable alternative is:
When the water supply has been disrupted due to a natural disaster, an acceptable alternative is:
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Equipment approved for use in the prep area should have a seal of approval from which of the following?
Equipment approved for use in the prep area should have a seal of approval from which of the following?
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Food that has NOT been honestly presented must be:
Food that has NOT been honestly presented must be:
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The first step in a HACCP plan is to:
The first step in a HACCP plan is to:
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Using food coloring to make ground beef appear fresher is:
Using food coloring to make ground beef appear fresher is:
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When should food handlers use hand antiseptics?
When should food handlers use hand antiseptics?
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Lubricants used in an operation must be:
Lubricants used in an operation must be:
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Which authority regulates and inspects meat, poultry, and eggs?
Which authority regulates and inspects meat, poultry, and eggs?
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The risk of foodborne illness caused by parasites can be reduced by:
The risk of foodborne illness caused by parasites can be reduced by:
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When prepping food, a food handler should not wear which item?
When prepping food, a food handler should not wear which item?
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Which food was correctly cooled?
Which food was correctly cooled?
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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?
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?
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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?
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?
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One of the best ways to avoid cross-contact when working with shellfish is to:
One of the best ways to avoid cross-contact when working with shellfish is to:
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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:
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:
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The agency responsible for inspecting operations that ship food to other states is the:
The agency responsible for inspecting operations that ship food to other states is the:
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A food handler would use an infrared thermometer to measure the temperature of which place of equipment?
A food handler would use an infrared thermometer to measure the temperature of which place of equipment?
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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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