Questions and Answers
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?
24 hours
When washing tableware in a three-compartment sink, the water temperature should be at least what temperature?
110 degrees F
Which item must be applied over a bandage on a food handler's finger?
gauze
Food should be stored at least which distance from the floor?
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A cutting board is washed in detergent and then rinsed. The cutting board is considered what?
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Staples and metal shavings are examples of which type of hazard?
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Outdoor garbage containers must be equipped with what?
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Pathogens grow well between which temperatures?
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The best way to prevent pests is to what?
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What should the manager tell the food handler who scoops ice used to keep beverages cold?
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Food handlers who scrub their hands and arms with soap for how many seconds have washed their hands correctly?
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What is an example of a physical contaminant?
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Removing an apron before using the restroom is an example of what?
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How should a food handler test the temperature of food?
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The top of the plate where food is placed is called what?
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A food handler washes his or her hands after using the restroom. This is an example of what?
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What should be done with dishware before washing it in a dishwasher?
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Which food is considered a TCS food?
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When a cook cleans up spills on the counter with a towel, where should the towel be stored when not in use?
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Wearing dirty clothing can be a food safety risk because dirty clothing can do what?
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Food handlers must wash their hands before what activity?
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How can an operation prevent cross-contamination in self-service areas?
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A food handler does NOT need to worry about time and temperature control when handling which food?
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Which is NOT required in a stocked handwashing station?
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Eating soup that has been time-temperature abused can result in what?
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What occurs when food is left too long at temperatures that support pathogen growth?
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A food handler may eat in an area used for what?
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When checking a food's temperature, a food handler should monitor the thermometer until the reading does what?
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A food handler's apron must be removed when?
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Cross-contamination occurs when?
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Food handlers may wear nail polish if the polish is what?
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Single-use gloves must be what?
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A food handler is NOT required to wear a hair covering while doing what?
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Food handlers must tell their managers when they have which symptom?
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Food that is stored uncovered can be a food safety hazard because?
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A server is not sure if a dish contains a food allergen. What should the server tell the customer?
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Which is the correct order of the steps for cleaning and sanitizing?
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A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun?
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The three types of hazards that make food unsafe are?
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To reduce pathogens to a safe level in TCS food, you should what?
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It is acceptable to hold cold peel-and-eat shrimp in storage at a temperature of?
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Which is a common food allergen?
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Stray bottles used to store and dispense degreaser taken from bulk containers must be labeled with what?
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Which item is NOT appropriate for drying hands?
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Which food was received in the temperature danger zone?
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What causes a sanitizer to NOT work well?
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Before placing chili in the steam table, it must be reheated to what minimum internal temperature for 15 seconds?
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A food handler uses two different cutting boards to chop raw beef and slice melons. This is an example of what?
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What does sanitizing do?
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A bar glass breaks when a food handler is using it to scoop ice. A piece of glass is later found in a customer's beverage. What type of contamination is this?
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Study Notes
Food Safety Key Concepts
- Ready-to-eat TCS (Time-Temperature Control for Safety) food must be discarded or eaten within 24 hours if held longer.
- Tableware must be washed in water at a minimum temperature of 110°F.
- A bandage on a food handler's finger should be covered with gauze to maintain safety.
- Food should be stored six inches off the floor to avoid contamination.
- A cutting board is considered clean after being washed in detergent and rinsed.
Types of Hazards
- Physical hazards include items like staples or metal shavings that can contaminate food.
- Pathogens thrive in the temperature range of 41°F to 135°F (5°C to 57°C).
- Cross-contamination can be prevented by proper cleaning and sanitizing procedures.
Sanitation Practices
- Outdoor garbage containers must have lids that close to prevent pest attraction.
- Ice used for chilling beverages must not be repurposed for drinks — it is a safety violation.
- Handwashing is fundamental; food handlers must scrub their hands for at least 13 seconds.
- Before using a dishwasher, dishware should be scraped or rinsed.
Cross-Contamination and Personal Hygiene
- Physical contaminants can include dirt, which poses a risk to food safety.
- Removing aprons before restroom use helps prevent cross-contamination.
- Food handlers should always wash hands before gloving to ensure hygiene.
Self-Service Areas and Allergen Safety
- To minimize cross-contamination in self-service areas, food should be positioned under sneeze guards.
- If uncertain about allergens in a dish, servers must inform customers that they will verify ingredient safety.
TCS Food and Temperature Management
- TCS food examples include sliced melons, which require careful temperature management to avoid foodborne illnesses.
- Proper food temperature for safety includes reheating chili to 165°F for at least 15 seconds before serving.
Chemical Safety and Proper Storage
- Temperature danger zone for food safety refers to temperatures between 41°F and 135°F.
- Chemical sanitizers must not be ineffective due to immediate item removal after application; they need time to work effectively.
Personal Conduct and Regulations
- Wear gloves when starting a new food preparation task, and change them as appropriate.
- Clothing worn by food handlers must be clean to avoid carrying pathogens.
- Food handlers are required to report symptoms such as diarrhea to their managers.
Cleaning and Sanitizing Steps
- The correct sequence for cleaning and sanitizing involves washing, rinsing, sanitizing, and then air-drying surfaces.
- Food-contact surfaces must be sanitized to prevent harmful pathogens from affecting food safety.
Miscellaneous Safety Rules
- Hair coverings are not necessary during food handler breaks but must be worn at all other times for hygiene.
- Stray bottles used for chemicals must be properly labeled with the substance’s common name.
- Dual-use of cutting boards for raw meats and other foods demonstrates effective cross-contamination prevention techniques.
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Description
Test your knowledge on Safe Food Handling practices with this quiz. Questions cover essential guidelines for ready-to-eat foods, proper washing techniques, and safety measures for food handlers. Perfect for those pursuing food safety certification.
