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50 Cards in this Set
- Front
- Back
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Why are infants and young children at higher risk for getting a food borne illness? |
They have not yet built up their immune systems. |
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Which is a TCS food? |
A. Saltines B. Bananas C. Sprouts D. Coffee
The answer is C. |
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Which is a biological contaminant? |
A. Bones in chicken fillet B. Ciguatera toxin in a red snapper C. Metal shavings in a can of peaches D. Tomato juice served in a pewter pitcher.
The answer is B.
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Jaundice is a symptom of which food borne illness? |
Hepatitis A |
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As part of handwashing, foodhandlers must scrub their hands and arms for |
10 to 15 seconds |
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What should a manager of a quick-service operation do if a foodhandler reports having a sore throat and a fever? |
Restrict the foodhandler from working with food |
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To work with food, a foodhandler with a hand wound must |
bandage the wound and wear a single-use glove |
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Which piece of jewelry is a foodhandler allowed to wear? |
Plain-band ring |
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Foodhandlers should wash their hands before and after |
handling raw meat, poultry, or seafood |
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A foodhandler who spends an entire shift forming hamburger patties should change gloves |
every 4 hours during continual use, and more often as needed |
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How should the temperature of a shipment of sour cream be taken when it arrives at an operation? |
Remove the lid of a container and put the thermometer stem into the sour cream |
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For which condition should you reject a shipment of fresh chicken? |
No USDA or state department of agriculture inspection stamp |
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Which item is stored correctly in the cooler? |
Macaroni salad stored above raw salmon |
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Cut melons should be stored at what internal temperature? |
41 degrees F |
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What's the purpose of Material Safety Data Sheets? |
Inform staff of safe use and hazards associated with chemicals used in the operation |
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Food must be cooled from 135 degrees F to ___ within 2 hours |
70 degrees F |
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Food should NEVER be thawed |
At room temperature |
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A stockpot of soup that needs to cool should be placed |
In an ice-water bath |
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What type of container should be used to transport TCS food from the place of preparation to the place of service? |
Insulated |
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Where should pesticides be stored? |
In a secure storage area away from food |
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The first step in cleaning and sanitizing items in a three-compartment sink is |
Rinsing, scraping, or soaking items |
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What is the definition of sanitizing? |
Reducing the pathogens on a surface to safe levels |
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If a food-contact surface is in constant use, it should be cleaned and sanitized every |
4 hours |
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What is the third step in cleaning and sanitizing a cutting board? |
Sanitizing |
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Which probe should be used to check the temperature of a pork roast? |
Penetration |
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To prevent cross-contact |
Clean and sanitize utensils before each use |
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Wheezing and hives are symptoms of |
Allergies |
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Which organization makes recommendations for food safety regulation of the foodservice industry? |
Food and Drug Administration |
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For which reason could an inspector close an operation? |
Infestation of cockroaches or mice |
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Which training method relies on volunteers acting out a script? |
Role-play |
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What are the proper temperatures on a hot temperature dishwasher: |
Wash Cycle 165 degrees F Rinse Cycle 180 degrees F |
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At what temperature on a hot temperature dishwasher will water and rinse agent evaporate and no longer be effective? |
194 degrees F |
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What is the minimum temperature for water being used at a hand washing sink? |
100 degrees F |
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How long should you vigorously scrub your hands? |
10 to 15 seconds |
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In a 3-compartment sink, please list what the minimum temperature requirements are - sanitizing using only hot water? |
Wash 110 degrees F Rinse NA Sanitizing 171 degrees F ; Immersion Time=30 seconds |
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What is the minimum holding temperature of a walk-in cooler? |
41 degrees F |
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What is the minimum holding temperature of a freezer |
0 degrees F |
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What is the minimum holding temperature of an ice-cream cooler? |
6 to 10 degrees F |
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What is the minimum holding temperature of hot food on a steam table? |
135 degrees F |
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What is the required temperature of cold items on a salad bar? |
41 degrees F or lower |
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What is the recommended temperature of the dry goods storage room? |
50 to 70 degrees F |
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What is the recommended relative humidity of the dry goods storage room? |
50 to 60 |
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What instrument do you use to measure relative humidity? |
hygrometer |
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How far off the floor and away from the back wall should dry goods shelving be? |
six (6) inches |
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How often should you clean and sanitize the ice bin on an ice-making machine? |
weekly |
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How often should you change the filters on the ice machine? |
monthly |
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When calibrating a bi-metallic stem thermometer using the ice point method, at what temperature should we set the thermometer to? |
32 degrees F |
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How often should you inspect the facilities of your approved vendors and suppliers? |
annually |
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Should you ask for identification if someone claims to be a health inspector? |
yes |
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List 5 things that you have learned this semester from this class that will help you with your job or studies either now or in the future? |
1. Using a bi-metallic stem thermometer requires that you place the thermometer up to the dimple for an accurate reading. 2. Using the ice point method to calibrate a bi-metallic stem thermometer, set the thermometer to 32 degrees F. 3. The holding temperature for hot food on a steam table is 135 degrees F. 4. The holding temperature for cold food on a salad bar is 41 degrees F or lower. 5. Foodhandlers must scrub their hands vigorously for 10 to 15 seconds as part of handwashing. |
