Food Safety Gateway Final Exam

Front 1

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

Back 1

180 degrees

Front 2

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

Back 2

Jaundice

Front 3

How can the risk of phyiscal contamination be reduced?

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 a form some bacteria take to keep from dying when they don't have enough food?

Back 5

Spore

Front 6

Most regulations for foodservice operations are written at what level?

Back 6

State

Front 7

What should be used to dry hands after washing them?

Back 7

A single use paper towel

Front 8

Which foodborne illness has been linked to ready to eat food and shellfish contaminated by sewage?

Back 8

Hepatitis A

Front 9

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

Back 9

Cleaned, rinsed, sanitized

Front 10

What information must labels on containers of ready-to-eat TCS food that was prepped on-site include?

Back 10

date that the food should be sold

Front 11

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

Back 11

Every 4 Hours

Front 12

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

Back 12

Acidity

Front 13

What is the correct procedure for washing hands?

Back 13

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 14

How should food handlers keep their fingernails

Back 14

short and unpolished

Front 15

What is the key to limiting bacterial growth?

Back 15

Controlling time and temperature

Front 16

Food should be cooled from 135 degrees F to 70 degrees F within ______ hours, and then from 70 degrees F to 41 degrees F within _______ hours.

Back 16

Food should be cooled from 135 degrees F to 70 degrees F within __2____ hours, and then from 70 degrees F to 41 degrees F within ___4____ hours.

Front 17

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

Back 17

Food allergies

Front 18

What should new learners be given the opportunity to do in order to learn a new skill?

Back 18

Practice the skill

Front 19

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

Back 19

Plain-band ring

Front 20

Who should apply pesticides in an operation?

Back 20

Pest Control Operator

Front 21

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

Back 21

Minimum internal cooking temperature of food

Front 22

A customer having an allergic reaction may show which of the following symptoms?

Back 22

Wheezing

Front 23

Which of the following does not affect the effectiveness of chemical sanitizers?
a. temperature
b. contact time
c. concentration
d. color

Back 23

D. Color

Front 24

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

Back 24

The dude failed to wash hands and change cloges after handling the raw meat.

Front 25

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

Back 25

Wash hands

Front 26

Where should pesticides be stored?

Back 26

In a secure storage area away from food

Front 27

Food in storage should be rotated using which method?

Back 27

First in, First out FIFO

Front 28

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

Back 28

Foodborne illness

Front 29

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

Back 29

Their immune systems are not yet fully developed.

Front 30

How should food be stored in a dry-storage area?

Back 30

At least six inches off the floor

Front 31

What is the definition of sanitizing?

Back 31

Reducing the number of pathogens on a surface to safe levels

Front 32

Which of the following is one of three potential hazards to food?
a. acetylene
b. toxic air
c. pH values
d. Physical

Back 32

D. Physical

Front 33

When should employees receive food safety training?

Back 33

When hired, and then periodically after that

Front 34

TCS food must be reheated to what temperature for 15 seconds within 2 hours?

Back 34

165 degrees

Front 35

What must a foodhandler with a hand wound do in order to work with food?

Back 35

bandage the wound and wear a single use glove

Front 36

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

Back 36

Modeling proper behavior at all times

Front 37

What is one way that food should never be thawed?

Back 37

At room temperature

Front 38

What is the minimum internal cooking temperature for poultry?

Back 38

165 degrees

Front 39

Which type of pathogen is Hepatitis A

Back 39

Virus

Front 40

Where is teh only place a food borne virus can reproduce?

Back 40

A person's intestines

Front 41

What should be done with hot TCS food that has been held below 135 degrees F for over 4 hours?

Back 41

It should be thrown out immediately

Front 42

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

Back 42

Send the food handler home, and then call the local regulatory authority.

Front 43

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

Back 43

The water vaporizes before items can be sanitized

Front 44

How can you make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength?

Back 44

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

Front 45

Cold TCS food must be received at what internal temperature?

Back 45

41 degrees F or lower

Front 46

What is the purpose of Material Safety Data Sheets? MSDS

Back 46

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

Front 47

What is the FDA food code?

Back 47

The federal government's recommendations for food service sanitation regulations

Front 48

What should you do if a package of flour is delivered with signs of dampness on the bag?

Back 48

The delivery should be rejected and returned to the supplier.

Front 49

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

Back 49

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

Front 50

When a thermometer is calibrated using ice-point method, it should be adjusted to what temperature after the stem or probe has been placed in the ice water?

Back 50

32 Degrees F