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120 Cards in this Set
- Front
- Back
What group of individuals may have a higher risk of foodborne illness? |
The Elderly |
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Parasites are commonly associated with what kind of food? |
Seafood |
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Ciguatera toxin is commonly found in what? |
Amberjack |
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Which of these is a TCS food? Saltines Bananas Baked Potato Coffee |
Baked potato |
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What type of toxin is ciguatera toxin? |
Biological |
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What should food service operators do to prevent the spread of hepatitis A? |
Exclude staff with jaundice from the operation
` |
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To wash hands correctly, a food handler must FIRST: |
Wet hands and arms |
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What should food service operators do to prevent customer illness from Shigella spp? |
Control flies inside and outside the operation |
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What is an item that is considered acceptable work attire for a food handler? |
Plain-band ring |
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What task requires handlers to wash their hands before AND after doing it? |
Handling raw meat, poultry, or seafood |
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What action may require a food handler to change gloves? |
The gloves have been torn |
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How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? |
Place thermometer stem into an opened container. |
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When should a shipment of fresh chicken be rejected? |
The receiving temperature is 50 degrees (F) 10 degrees (C) |
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Where should ground fish be stored in a cooler? |
BELOW pork roasts |
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What must a food handler with a hand would do to safely work with food? |
Bandage wound with an impermeable cover and wear single-use glove |
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What is the maximum number of days that ready to eat food prepared on-site can be stored if held at 41 degrees (F)? |
7 days |
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In top to bottom order, how should fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? |
Lettuce, fresh halibut, fresh beef roast, ground chicken |
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What organization requires Material Safety Data Sheets (MSDS)? |
Occupational Safety and Health Administration (OSHA) |
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What is the minimum internal cooking temperature for rice that is hot-held for service? |
135 degrees (F) |
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What food item does the Food and Drug Administration advice AGAINST offering on a children's menu? |
Rare cheeseburgers |
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TCS food reheated for hot-holding must reach what temperatures? |
165 degrees (F) for 15 seconds |
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What method should NEVER be used to thaw food? |
Place the item on a prep counter |
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Food that is partially cooked and then finished just before service must be heated to what temperature? |
165 (F) for 15 seconds |
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Food held at 41 degrees (F) or lower before being removed from refrigeration can be held without temperature control for up to how many hours? |
6 |
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Hot TCS food can be held without temperature control for a MAXIMUM of: |
4 hours |
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What kind of food can be RE-SERVED to customers? |
Unopened pre-packaged food |
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What is the purpose of setting critical limits in a HACCP plan? |
To reduce hazards to safe levels |
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What is the minimum water temperature required when using hot water to sanitize objects? (dishwasher) |
171 degrees (F) |
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What HACCP principle is being practiced when food handlers REWASH melons that have surface dirt? |
Corrective action |
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What is the final step in cleaning and sanitizing a prep table? |
allowing the surface to air-dry |
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What is the minimum time an iodine solution must be in contact with the object being sanitized? |
30 seconds |
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If a food-contact surface is in constant use, how often should it be cleaned and sanitized? |
Every 4 hours |
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What is the third step in cleaning and sanitizing items in a 3 compartment sink? |
Sanitizing |
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What type of thermocouple probe should be used to check the internal temperature of a beef roast? |
Penetration |
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What food safety practice can prevent cross-contact? |
Washing, rinsing, and sanitizing utensils BEFORE each use |
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What is the most likely cause of wheezing and hives? |
Food allergies |
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What is a basic characteristic of a virus? |
Requires a living host to grow |
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Where should staff members eat, drink, smoke, or chew gum? |
In designated areas ONLY |
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When can a food handler with a sore throat and fever return to work with or around food? |
A written medical release is provided |
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What should a food-service operator do when responding to a foodborne illness outbreak? |
Segregate the product! |
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What food item has been associated with salmonella typhi? |
Beverages |
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What symptom requires a food handler to be excluded from the operation? |
Jaundice |
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What is an example of a PHYSICAL contamination? |
Bones in fish |
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What practice is useful for preventing Norovirus from causing foodborne illness? |
Correct handwashing |
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What condition promotes the growth of bacteria? |
Food held between 70 degrees (F) and 125 degrees (F) |
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Parasites are commonly associated with what food? |
Wild game |
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What practice should be used to prevent seafood toxins from causing a foodborne illness? |
Purchasing food from an approved, reputable supplier |
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How should chemicals be stored? |
Away fro prep areas |
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What does the L stand for in the FDA's alert tool? |
LOOK |
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What practice can help prevent allergic reactions? |
Identifying ingredients for customers |
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What symptom can indicate a customer is having an allergic reaction? |
Wheezing or shortness of breath |
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Where should a food handler wash his or her hands after prepping food? |
Designated sink for handwashing |
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When should a food handler with a sore throat and fever be excluded from the operation? |
When the customers served are primarily a high-risk population |
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A food handler comes to work with diarrhea. What should the manager tell the food handler to do? |
GO HOME! |
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What should a food handler do to make gloves easier to put on? |
Select the correct size gloves |
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When can a food handler diagnosed with jaundice return to work? |
When approved by the regulatory authority |
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What item can be a potential physical contaminant? |
Jewelry |
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What is the purpose of hand antiseptic? |
LOWER the number of pathogens on the skin |
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Single-use gloves are not required when: |
Washing produce |
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What should food handlers do after leaving and returning to the prep area? |
Wash hands |
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What type of eggs must be used when preparing raw or undercooked dishes for high-risk population? |
Pasteurized |
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What causes preschool age children to b a risk for foodborne illness? |
Their immune systems are not strong |
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Which organization includes inspecting food as one of its primary responsibilities? |
U.S. Department of Agriculture |
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What should a server do after clearing a table? |
Wash hands |
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What strategy can prevent cross-contamination? |
Buy food that does not require prepping |
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What temperatures do infrared thermometers measure? |
Surface |
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When can glass thermometers be used? |
When enclosed in a shatterproof casing |
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Why should food temperatures be taken in 2 different locations? |
Temperature may vary in food. |
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A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? |
April 8 |
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What information must be included on the label of food packaged on-site for retail sale? |
List of ingredients
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How should an item that has been recalled by its manufacturer be stored in an operation? |
Separately from food that will be served |
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A food handler has just finished storing a dry food delivery. Which step is correct? |
Store food away from wall |
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What is an item that should be rejected? |
Bags of organic cookies in torn packaging |
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Ready to eat TCS food prepped in-house must be date marked if it is held for more than how many hours? |
24 hours |
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A local nursing home has a yearly bbq for its residents. What food item should NOT be served?
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Rare hamburgers
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When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? |
Labels on food |
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What is the minimum internal cooking temperature for a veal chop? |
145 degrees (F) |
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How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? |
6 hours |
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Lasagna was removed from hot holding service at 11am. By what time must it be served or thown out? |
3pm |
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What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? |
Clean and sanitize the utensils |
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What rule for serving bread should food handlers practice? |
Do NOT re-serve uneaten bread |
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In a self service area, bulk unpackaged food does NOT need a label if the product: |
does not make a claim about health or nutrient content |
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The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 degrees (F). What HACCP principle is addressed by cooking the duck breast to 165 degrees (F)? |
Critical limit |
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What must a food handler with an infected hand would do to work safely with food? |
Cover the wound with an impermeable cover and wear a single-use glove |
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Which food processes do NOT require a variance form a regulatory authority? |
Buying bean sprouts from a reputable supplier |
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What is cross-connection? |
Physical link between safe water and dirty water |
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What information must be posted on a dishwasher? |
Correct settings |
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What scenario can lead to pest infestation? |
Storing recyclables in paper bags |
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What is the first step in developing a HACCP plan? |
conduct a hazard analysis |
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What factors influence the effectiveness of a chemical sanitizer? |
Concentration, temperature, contact time, pH , and water hardness |
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What is the first step of cleaning and sanitizing stationary equipment? |
UNPLUG the unit! |
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What temperature should the water be for manual dishwashing? |
Must be at least 110 degrees (F) |
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What organization requires a Material Safety Data Sheet? (MSDS) to be included with hazardous chemicals? |
Occupational Safety and Health Administration (OSHA) |
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What must staff members do when transferring chemicals to a new container? |
Label the container |
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What temperature must a high-temperature dishwasher's final sanitizing rinse be? |
at least 180 degrees (F) |
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What must food handlers do when handling ready-to-eat food? |
Wear single use gloves |
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Why are people who take certain medications at risk for foodborne illness? |
Their immune systems are compromised |
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What should be done with a package of flour that is received with signs of dampness on the bag? |
Reject the flour and return it to the supplier |
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What is a responsibility of the Food and Drug Administration? |
Regulating food transported across state lines |
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What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? |
135 degrees (F) |
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What should staff do when receiving a delivery of food and supplies? |
Visually inspect all food items |
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How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? |
Use a test kit to check the sanitizer's concentration when mixing it |
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A tuna salad is removed from the cooler at 9am and put out for a buffet at 11am. By what time must the tuna salad be served or thrown out? |
3pm |
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When can raw, unpackaged meat be offered for self-service? |
At Mongolian BBQ |
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What rule for servicing condiments should be practiced? |
Serve condiments in original containers |
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Bulk unpackaged food in self-service areas must be labeled when: |
The manufacturer claims the food is healthy |
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The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? |
Corrective action |
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Which process requires a variance from the regulatory authority? |
Sprouting seeds or beans |
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What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? |
Potential allergens |
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What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? |
THROW IT OUT? |
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What should a food handler do with food after it is thawed in the microwave? |
Cook it using conventional cooking equipment |
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What must an operation do before packaging fresh juice on-site for later sale? |
Obtain a variance |
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What temperature must stuffed lobster by cooked to? |
165 degrees (F) for 15 seconds |
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What temperature must cooked vegetables reach to be safely hot-held for service? |
135 degrees (F) |
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Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is NOT safe to serve? |
Soft boiled eggs |
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When must a food handler change gloves? |
As soon as they become dirty or torn |
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A food handler has cooled a container of chili to 70 degrees (F) in 1 hour. How much time is left to cool the chili to 41 degrees (F)? |
3 hours |
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What should a server do when taking a food order from customers who have concerns about food allergies? |
Describe each menu item to customers who ask, including any "secret" ingredients |
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What is the minimum internal cooking temperature for chicken breast? |
165 degrees (F) for 15 seconds |
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What thermometer is best suited to checking a dish-washing machine's final rinse temperature? |
Maximum registering thermometer |