Sanitation Techniques Study Test #2

Front 1

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

Back 1

180 degrees F.

Front 2

A foodhandler must be excluded from the operation for which symptom?

Back 2

A. Jaundice

B. Coughing

C. Cramps

D. Sneezing

The answer is A.

Front 3

The risk of physical contamination can be reduced by

Back 3

using shields on fluorescent lightbulbs where food is stored

Front 4

What is the temperature range of the temperature danger zone?

Back 4

41 degrees F to 135 degrees F

Front 5

What is the form some bacteria take to keep from dying when they do not have enough food?

Back 5

Spore

Front 6

Most regulations for foodservice operations are written at what level?

Back 6

State

Front 7

Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of

Back 7

cross-contamination

Front 8

What should be used to dry hands after washing them?

Back 8

Single-use paper towel

Front 9

At what internal temperature should raw meat, poultry, and seafood be stored?

Back 9

41 degrees F

Front 10

Peanuts and soy products are dangerous for people with what condition?

Back 10

food allergies

Front 11

What type of container should be used to transport TCS food from the place of preparation to the place of service?

Back 11

Insulated

Front 12

To learn a new skill, learners must be given an opportunity to

Back 12

practice the skill

Front 13

What is the only jewelry that may be worn on the hands or arms while handling food?

Back 13

Plain-band ring

Front 14

Who should supply pesticides in an operation?

Back 14

Pest control operator

Front 15

A backup of raw sewage has occurred in the kitchen. What should happen next?

Back 15

Close the affected area and clean it

Front 16

When using a bottom-to-top shelving order, what determines the best placement of food in a cooler?

Back 16

Minimum internal cooking temperature of food

Front 17

A hose connected to a running faucet that is left submerged in a bucket is an example of a

Back 17

cross-connection

Front 18

What is the intended use for a hand antiseptic?

Back 18

Reduce pathogens on skin

Front 19

An example of TCS food is

Back 19

sliced canteloupe

Front 20

A customer having an allergic reaction may show which symptom?

Back 20

Wheezing

Front 21

Raw or undercooked dishes made for high-risk populations must use eggs that have been

Back 21

pasteurized

Front 22

The effectiveness of chemical sanitizers is NOT affected by its

Back 22

color.

Front 23

After forming raw ground beef into patties on the prep line, a foodhandler kept on the same gloves while slicing hamburger buns. What did the foodhandler do wrong?

Back 23

The foodhandler failed to wash hands and change gloves after handling the raw meat.

Front 24

A foodhandler who has just bused tables must do what before handling food?

Back 24

Wash hands

Front 25

Where should pesticides be stored?

Back 25

In a secure storage area away from food

Front 26

Which agency enforces food safety in a foodservice operation?

Back 26

State or local regulatory authority

Front 27

Food in storage should be rotated using which method?

Back 27

First in, first out

Front 28

What can cause histamine to form in tuna?

Back 28

Time-temperature abuse

Front 29

Several people became ill with Bacillus cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?

Back 29

Foodborne illness

Front 30

Why are young children at a higher risk for foodborne illness?

Back 30

Their immune systems are not yet fully developed

Front 31

What is the second basic rule of an integrated pest management program?

Back 31

Deny pests food, water, and a nesting or hiding place

Front 32

Food stored in a dry storage area should NOT be

Back 32

touching the walls.

Front 33

How long must shellstock tags be kept on file?

Back 33

90 days after the container has been emptied or the last shellfish was served from the container

Front 34

You should label all ready-to-eat TCS food that is prepped in-house and held longer than

Back 34

24 hours

Front 35

What is the definition of sanitizing?

Back 35

Reducing the number of pathogens on a surface to safe levels

Front 36

When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff?

Back 36

Labels on food

Front 37

What is the basic rule of an IPM program?

Back 37

Deny pests access to the facility

Front 38

The three potential hazards to food are biological, physical, and

Back 38

chemical.

Front 39

People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never

Back 39

become ill themselves

Front 40

What is the only certain way to prevent backflow?

Back 40

Air gap

Front 41

When should employees receive food safety training?

Back 41

When hired, and then periodically after that

Front 42

On-the-job training works best for

Back 42

individuals or small groups

Front 43

Chili that is being reheated for hot-holding must reach what temperature for 15 seconds within 2 hours

Back 43

165 degrees F

Front 44

To work with food, a foodhandler with a hand wound must

Back 44

bandage the wound and wear a single-use glove

Front 45

How can managers play a key role in promoting good personal hygiene?

Back 45

Modeling proper behavior at all times

Front 46

What do time-temperature indicators do?

Back 46

Show if food has been time-temperature abused during shipment

Front 47

What is one way that food should NEVER be thawed?

Back 47

At room temperature

Front 48

What is the minimum internal cooking temperature for poultry?

Back 48

165 degrees F

Front 49

What is the first step in developing a HACCP plan?

Back 49

Conduct a hazard analysis

Front 50

Which type of pathogen is hepatitis A?

Back 50

Virus

Front 51

Where is the only place a foodborne virus can reproduce?

Back 51

Person's intestines

Front 52

What is an infrared (laser) thermometer used to measure?

Back 52

Surface temperature

Front 53

A training need is a

Back 53

gap between what an employee knows and what an employee needs to know

Front 54

Which is a sign of a possible rodent infestation?

Back 54

Pile of soft materials in a corner

Front 55

Hot TCS food that has been held below 135 degrees F for over four hours should be

Back 55

thrown out immediately

Front 56

What is the purpose of Material Safety Data Sheets?

Back 56

Inform employees of safe use and hazards associated with chemicals used in the operation

Front 57

What is the FDA Food Code?

Back 57

The federal governments's recommendations for foodservice sanitation regulations

Front 58

A package of flour that arrives on the receiving dock with signs of dampness on the bag should be

Back 58

rejected and returned to the supplier

Front 59

What action should a manager take when a foodhandler reports being diagnosed with shigellosis?

Back 59

Send the foodhandler home, and then call the local regulatory authority

Front 60

What happens when the water temperature in a high-temperature dishwashing machine is too high?

Back 60

The water vaporizes before items can be sanitized

Front 61

When receiving a delivery of food for an operation, it is important to

Back 61

inspect all food immediately before storing it

Front 62

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength

Back 62

use a test kit to check the sanitizer's concentration when mixing it

Front 63

Cold TCS food must be received at what internal temperature?

Back 63

41 degrees F

Front 64

What is the minimum internal cooking temperature for TCS food cooked in a microwave?

Back 64

165 degrees F

Front 65

What is the calibration nut on a bimetallic stemmed thermometer used for?

Back 65

Keep it accurate

Front 66

A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?

Back 66

The foodhandler did not store ready-to-eat food above raw food.

Front 67

If a food-contact surface has been soiled, what four actions must be performed before it can be used again?

Back 67

Cleaned, rinsed, sanitized, and air-dried

Front 68

What is the maximum acceptable receiving temperature for fresh poultry?

Back 68

41 degrees F

Front 69

Labels on containers of ready-to-eat TCS food that was prepped on-site must include the

Back 69

date that the food should be sold

Front 70

How should a prep table be cleaned and sanitized?

Back 70

Clean and rinse the surface, sanitize the surface, and then air-dry

Front 71

If a food-contact surface is in constant use, how often must it be cleaned and sanitized?

Back 71

Every 4 hours

Front 72

What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?

Back 72

Insert the thermometer stem or probe into the thickest part of the product

Front 73

What is one factor that affects the growth of microorganisms in food?

Back 73

Acidity

Front 74

What is the correct procedure for washing hands?

Back 74

Wet hands and arms with water at least 100 degrees F. Apply soap. Vigorously scrub hands and arms for 10 to 15 seconds. Rinse hands and arms. Dry hands and arms.

Front 75

How should foodhandlers keep their fingernails?

Back 75

Short and unpolished

Front 76

A foodhandler who spends an entire shift deboning chicken should change gloves

Back 76

every 4 hours during continual use, and more often as needed

Front 77

What is the key to limiting bacterial growth?

Back 77

Controlling time and temperature

Front 78

When taking the orders of customers with food allergies, a server should

Back 78

fully describe each menu item to customers who ask, including any "secret" ingredients.

Front 79

Why should food NOT be stored in a galvanized container?

Back 79

Acids in the food can leach zinc into the food

Front 80

Food should be cooled from 135 degrees F to 70 degrees F within _____ hours, and then from 70 degrees F to 41 degrees F or lower within _____ hours

Back 80

2, 4