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80 Cards in this Set

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  • Back
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
180 degrees F. (82 C)
A food handler must be executed from the operation for which symptom: Jaundice, Coughing, Cramps, Sneezing.
Jaundice
The risk of physical contamination can be reduced by: Washing Hands before handling food, or using galvanized containers to store beverages, or keeping food tightly covered during pesticide applications, or using shields on fluorescent lightbulbs where food is stored.
Using shields on fluorescent light bulbs where food is stored.
What is the temperature range of the temperature danger zone?
41 degrees to 145 degrees.
What is a form some bacteria take to keep from dying when they do not have enough food?
Spore
Most regulations for food service operations are written at what level? a. city b. county c. state d. federal.
c. State
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...a. cross contamination b. time-temperature abuse c. physical contamination d. toxic metal poisoning.
a. Cross contamination.
What should be used to dry hands after washing them? a. clean shirt b. clean apron c. common cloth towel d. single-use paper towel.
d. Single use paper towel.
At what internal temp. should raw meat, poultry, and seafood be stored?
41 degrees or lower.
Peanuts and soy products are dangerous for people with what condition. a. FAT TOM b. Food allergies c. chemical sensitivity d. poor personal hygiene
b. food allergies
What type of container should be used to transport TCS food from the place of preparation to the place of service? a. insulated b. oversized c. reflective d. flexible
a. insulated
To learn a new skill, learners must be given the opportunity to...a. identify a training need. b. pass an examination c. go to orientation d. practice the skill.
d. practice the skill
What is the only jewelry that may be worn on the hands or arms while preparing food? a. plain band ring b. medical ID bracelet c. leather band watch d. diamond ring.
a. plain band ring
Who should apply pesticides in an operation? a. manager b. dishwasher c. pest control operator d. designated pest employee.
c. pest control operator
A backup of raw sewage has occurred in the kitchen. What should happen next? a. switch to single use service items. b. close the infected area and clean it. c. serve only food preped before the accident d. restrict access to the kitchen to food handlers only.
b. close the infected area and clean it.
When using a bottom to top shelving order, what determines the best placement of food in a cooler? a. size of food package b. expiration date of food c. order in which food will be cooked d. minimum internal cooking temperature of food.
d. minimum internal cooking temp of food.
A hose connected to a running faucet that is left submerged in a bucket is an example of a(n)...a. air gap b. vacuum breaker c. cross-contamination d. potable water source.
c. cross contamination
What is the intended use for a hand antiseptic? a. reduce pathogens on skin b. minimize the need to wash hands c. extend the usability of gloves d. remove unpleasant food odors
a. reduce pathogens on skin
An example of TCS food is...a. dried parsley b. diced cranberries c. chopped celery d. sliced cantaloupe
d. sliced cantalope
A customer having an allergic reaction may show which symptom? a. cold sweats b. wheezing c. dizzy spells d. dehydration
b. wheezing
Raw or undercooked dishes made for high risk populations must use eggs that have been...a. pasteurized b. pooled c. hard-boiled d. shelled
a. pasteurized
The effectiveness of chemical sanitizers is NOT affected by its...a. concentration b. contact time c. color d. temperature
c. color
After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong?
The food handler failed to wash hands and change gloves after handling the raw meat.
A food handler who has just bused tables must do what before handling food? a. remove apron b. wash hands c.put disposable gloves back on d. wipe hands on cloth towel.
b. wash hands
Where should pesticides be stored? a. above work stations in food prep area b. in a secure storage away from food c. on the bottom shelf of a dry storage area d. in a bin or box under the sink
b. in a secure storage area away from the food.
Which agency enforces food safety in a food service operation? a. CDC b. FDA c. State or local regulatory authority d. US Dept. of Agriculture.
c. State or local regulatory authority.
Food in storage should be rotated using which method? a. periodic order b. FDA rotational c. Last in, first out d. first in, first out.
d. first in, first out
What can cause histamine to form in tuna? a. improper curing b. cross-contamination c. vacuum packaging d. time temperature abuse
d. time-temperature abuse
Several people became ill with Bacillus cereus gastroenteritis after eating time-temperature abused rice. This result is an expample of what? a. cross-contamination b. foodborne illness c. food irradation d. stationary phase
b. foodborne illness
Why are young children at a high risk for food bourne illness? a. they are more likely to spend time in a hospital b. their immune systems are not yet fully developed c. they are more likely to suffer allergic reactions. d. their appetites are suppressed.
b. their immune systems are not yet fully developed.
What is the second basic rule of an integrated pest management program? a. deny pests food, water, and a nesting or hiding place b. prepare a chemical aqpplication schedule. c. notify the EPA when pesticides will be used. d. tell the the local regulatory authority about all infestations.
a. deny pests food, water, and a nesting or hiding place.
Food stored in a dry-storage area should NOT be...a. touching the walls. b. at least six inches off of the floor. c. in moisture-controlled conditions. d. between 50 degrees F and 70 degrees F.
a. touching the walls.
How long must shellstock tags be kept on file? a. 30 days after the day they were received. b. 90 days after they were received. c. 30 days after the container was emptied or the last shellfish was served from the container. d. or 90 days after the container has been emptied or the last shellfish was served from the container.
d. 90 days after the container has been emptied or the last shellfish has been served.
You should label all ready-to-eat TCS food that is prepped in-house and held longer than...a. 12 hours. b. 24 hours. c. 48 hours. d. 72 hours.
b. 24 hours.
What is the definition of sanitizing? a. rinsing a surface to a clean level. b. using a cloth or brush on a surface until it is clean. c. removing the amount of soil from a surface to safe levels. d. reducing the number of pathogens on a surface to safe levels.
d. reducing the number of pathogens on a surface to safe levels.
When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff. a. telephone. b. electronically. c. labels on food. d. verbal instructions
c. labels on food
What is the first basic rule of an IPM program? a. Keep a PCO out of the facility until an infestation is confirmed. b. Avoid serving customers if an infestation is suspected. c. Try using pesticides before calling a PCO. d. Deny pests access to the facility.
d. Deny pests access to the facility.
The three potential hazards to food are biological, physical, and...a. acetyl. b. chemical. c. terminal. d. procedural.
b. chemical
People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never...a. become ill themselves. b. contaminate food. c. contaminate surfaces. d. affect others until symptoms occur
a. become ill themselves.
What is the only certain way to prevent backflow? a. air gap. b. floor drain. c. vacuum-breaker. d. cross-connection
a. air gap
When should employees receive food safety training? a. Only when hiring a new employee without foodservice experience. b. When hired and then periodically after that. c. When a new FDA Food Code comes out. d. Only when they request it.
b. when hired and periodically after that.
On-the-job training works best for... A. New Employees. B. Experienced employees. C. Individuals or small groups. D. Temporary workers.
C. Individuals or small groups.
TCS food must be reheated to what temperature for 15 seconds within 2 hours? A. 135 F. B. 145 F. C. 155 F. D. 165 F.
D. 165 degrees F.
To work with food, a food handler with a hand wound must... A. Bandage the wound and wear a single-use glove. B. bandage the wound and limit contact with food. C. wash hands and bandage the wound. D. apply ointment and a bandage.
A. bandage the wound and wear a single-use glove.
How can managers play a key role in promoting good personal hygiene? A. Providing hand lotion in handwashing stations. B. Providing comfortable break rooms. C. Modeling proper behavior at all times. D. Allowing periodic bare-hand contact with food.
C. Modeling proper behavior at all times.
What do time-temperature indicators do? A. Measure temperature through a probe with sensor at the end. B. Measure the length of time that food should be cooked. C. Show if food has been cross-contaminated during preparation. D. Show if food has been time-temperature abused during shipment.
D. Show if food has been time-temperature abused during shipment.
What is one way that food should never be thawed? A. in a microwave. B. At room temperature. C. In a cooler. D. As part of the cooking process.
B. at room temperature.
What is the minimum internal cooking temperature for poultry? A. 135 F B. 145. C. 155 F D. 165 F.
D. 165 degrees F.
What is the first step in developing a HACCP plan? A. Identify corrective actions. B. Conduct a hazard analysis. C. Establish monitoring procedures. D. Determine critical control points.
B. Conduct a hazard analysis.
Which type of pathogen is Hepatitis A? A. Virus B. Bacteria. C. Parasite. D. Fungi
A. Virus
Where is the only place a foodborne virus can reproduce? A. Acidic food. B. Person's intestines. C. Food containing protein. D. TCS food.
B. Person's intestines.
What is an infrared (laser) thermometer used to measure? A. Air temperature. B. Liquid temperature. C. Internal temperature. D. Surface temperature.
D. Surface temperature.
A training need is a... A. measurable knowledge, skill, or ability. B. gap between what an employee knows and what an employee needs to know. C. process used to assess students of varying abilities and experience. D. Structured sequence of events that leads to learning.
B. Gap between what an employee knows and what an employee needs to know.
Which is a sign of a possible rodent infestation? A. Strong, oily odor. B. Black specks that look like black pepper. C. Pile of soft materials in a corner. D. Shiny, capsule-shaped egg cases.
C. Pile of soft materials in a corner.
Hot TCS food that has been held below 135 degrees F for over 4 hours should be... A. reheated to 165F for 15 secs. B. thrown out immediately. C. mixed with other hot food. D. eaten within 2 hours.
B. thrown out immediately.
What is the purpose of Material Data Safety Sheets? A. Inform employees of sale use and hazards associated with chemicals used in the operation. B. Provide informations on potentially dangerous machinery used in the kitchen. C. Monitor the quantity of cleaning materials used on each shift. D. To inform customers about the risks of TCS food.
A. Inform employees of safe use and hazards associated with chemicals used in the operation.
What is the FDA Food Code?
A. The federal government's recommendations for foodservice sanitation regulations.
B. A law requiring disclosure of all food additives used in food prepped on-site.
C. Directory of common food allergens and chemical toxins.
D. Categorical listings of TCS food.
A. The federal government's recommendations for foodservice sanitation regulations.
A package of flour that arrives on the receiving dock with signs of dampness on the bag should be...
A. rejected and returned to the supplier.
B. accepted an placed in dry storage.
C. dried thoroughly before use
D. stored in a cooler at 41F or lower.
A. rejected and returned to the supplier.
What action should a manager take when a foodhandler reports being diagnosed with shigellosis?
A. Keep the foodhandler away from duties that involve food.
B. Send the foodhandler home, and then call the local regulatory authority.
C. Make sure the foodhandler is supplied with disposable gloves.
D. Make sure the foodhandler washes hands often.
B. Send the foodhandler home and then call the local regulatory authority.
What happens when the water temperature in a high-temperature dishwashing machine is too high?
A. Spray nozzles become clogged.
B. Items are sanitized for too long.
C. Detergents is left on dishes and utensils.
D. The water vaporizes before items can be sanitized.
D. The water vaporizes before items can be sanitized.
When receiving a delivery of food for an operation, it is important to...
A. inspect only TCS food.
B. store it immediately and inspect it later.
C. inspect all food immediately before storing it.
D. stack the delivery neatly and inspect it within 12 hours.
C. inspect all food immediately before storing it.
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
A. rinse it from the surface and then apply it a second time.
B. test the surface first to confirm that there are no pathogens.
C. use a test kit to check the sanitizer's concentration when mixing it.
D. heat it to the temperature recommended by the manufacturer.
C. use a test kit to check the sanitizer's concentration when mixing it.
Cold TCS food must be received at what internal temperature?
A. 32 degrees or lower
B. 41 degrees or lower
C. 50 degrees or lower
D. 55 degrees or lower
B. 41 degrees or lower.
What is the minimum internal cooking temperature for TCS food cooked in a microwave?
A. 135 F
B. 145 F
C. 155 F
D. 165 F
D. 165 F
What is the calibration nut on a bimetallic stemmed thermometer used for?
A. Keep it accurate
B. Mark its sensing area
C. Measure air temperature
D. Measure temperatures through the glass
A. Keep it accurate
A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?
A. The foodhandler labeled ready-to-eat food.
B. The foodhandler did not use the FIFO method.
C. The foodhandler did not place the patties at eye level.
D. The foodhandler did not store ready-to-eat food above raw food.
D. The food handler did not store ready-to-eat food above raw food.
If a food-contact surface has been soiled, what three actions must be performed before it can be used again?
A. wiped, rinsed, stored
B. Cleaned, rinsed, air-dried
C. cleaned, rinsed, sanitized
D. Degreased, scrubbed, rinsed
C. Cleaned, rinsed, sanitized.
What is the maximum acceptable receiving temperature for fresh poultry?
A. 35 F
B. 41 F
C. 45 F
D. 50 F
B. 41 F
Labels on containers of ready-to-eat TCS food that was prepped on-site must include the...
A. ingredients
B. potential allergens
C. reheating instructions
D. date that the food should be sold.
D. date that the food should be sold.
How should a prep table be cleaned and sanitized?
A. Spray with cleaning solution, and then wipe with a sanitized cloth.
B. Spray with a sanitizing solution, rinse with clean water, and then dry.
C. Brush off loose dirt with a clean cloth, and then wipe or spray with a sanitizing solution.
D. Clean with a cleaner, rinse the surface, and then sanitize the surface.
D. Clean with a cleaner, rinse the surface, and then sanitize the surface.
If a food-contact surface is in a constant use, how often must it be cleaned and sanitized?
A. Every 4 hours
B. Every 6 hours
C. Every 8 hours
D. Every 10 hours
A. Every 4 hours
What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?
A. Use the ice-point method.
B. Use an infrared thermometer on the container.
C. Place a probe on the surface of the food and wait 15 seconds.
D. Insert the thermometer stem or probe into the thickest part of the product.
D. Insert the thermometer stem or probe into the thickest part of the product.
What is one factor that affects the growth of microorganisms in food?
A. Leanness
B. Density
C. Ripeness
D. Acidity
D. Acidity
What is the correct procedure for washing hands?
Wet hands and arms with water at least 100 degrees F. Apply soap. Vigorously scrub hands and arms for 10-15 seconds. Rinse arms and hands. Dry hands and arms.
How should hoodhandlers keep their fingernails?
A. Short and unpolished
B. Long and unpolished
C. Long and painted with nail polish.
D. Short and painted with nail polish.
A. Short and unpolished.
A foodhandler who spends an entire shift deboning chicken should change gloves...
A. after 1 hour, because the gloves may attract a build-up of pathogens quickly.
B. every 4 hours during continual use, and more often as needed.
C. at the end of the shift, when working on a single task
D. every 6 hours, to avoid wasting gloves
B. every 4 hours during continual use, and more often as needed.
What is the key to limiting bacterial growth?
A. Controlling time and temperature.
B. Evaluating the menu selection
C. Managing personal hygiene
D. Using food additives.
A. controlling time and temperature.
Why should food not be stored in a galvanized container?
A. The food will spoil quickly
B. The food will not be stored at the right temperature
C. Acids in the food can leach zinc into the food.
D. Acids in the food can cause the container to rust.
C. Acids in the food can leach zinc into the food.
Food should be cooled from 135 degrees F to 70 degrees F within ____hours, and then from 70 degrees F to 41 degrees F with ___hours.
A. 2,4
B. 3,4
C. 3,6
D. 4,2
A. 2,4
when taking the orders of customers with food allergies, a server should...
A. fully describe each menu item to customers who ask, including any "secret" ingredients.
B. fully describe the symptoms of an allergic reaction to customers before they order.
C. tell customers when they arrive that the food may cause allergic reactions.
D. tell customers with food allergies that they will not be able to receive service.
A. fully describe each menu item to customers who ask, including any "secret" ingredients