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108 Cards in this Set

  • Front
  • Back
Why are elderly people at a higher risk for foodborne illnesses?
Their immune systems have weakened with age.
The three categories of food safety hazards are biological, physical, and
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
According to the Centers for Disease Control and Prevention, the five most common risk factors that cause foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
purchasing food from unsafe sources
Foodborne pathogens grow well at temperatures
between 41 and 135F.
FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and
Which pathogen is primarily found in the hair, nose and throat of humans?
Staphylococcus aureus
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Shiga toxin-producing E. coli
Which practice can reduce Salmonella spp. in poultry to safe levels?
Cooking food to the right temperature
Covering wounds can help prevent the spread of which pathogen?
Staphylococcus aureus
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
Hepatitis A
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to
wash their hands
What is the best way to prevent a foodborne illness caused by seafood toxins?
Purchasing seafood from approved, reputable suppliers
A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?
Amnesic shellfish poisoning
Foodservice operations should not use mushrooms unless they have been
purchased from an approved, reputable supplier
Eggs and peanuts are dangerous for people with which condition?
Food allergies
Cooking tomato sauce in a copper pot can cause which foodborne illness?
Toxic-metal poisoning
To prevent chemical contamination, chemicals should be stored ____________ food and utensils
separate from
Itching and tightening of the throat are symptoms of what?
Food allergy
To prevent food allergens from being transferred to food,
clean and sanitize utensils before use.
What three points should a food defense program focus on to prevent possible threats to food?
Human elements
Building interior
Building exterior
What must foodhandlers do after touching their hair, face or body?
Wash their hands
What should foodhandlers do after prepping food and using the restroom?
Take off their aprons
Which piece of jewelry can be worn by a foodhandler?
Plain band ring
When should hand antiseptics be used?
After washing hands
When should foodhandlers who wear gloves wash their hands?
Before putting on the gloves
Foodhandlers should keep their nails
short and unpolished.
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
The foodhandler must be told to not come to work.
Foodhandlers cannot work in their operation if they have an illness caused by which pathogen?
Salmonella Typhi
Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?
Sore throat with fever
Foodhandlers should not eat, drink, smoke or chew gum or tobacco while
prepping food.
What should foodhandlers do if they cut their fingers while preparing food?
Cover the wound with a bandage and a glove or a finger cot
What should a manager at a nursing home do if a cook calls in with a headache, nausea and diarrhea?
Tell the cook to stay away from work and see a doctor
A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
It must be washed, rinsed and sanitized
Infrared thermometers should be used to measure the
surface temperature of a grill.
At what temperatures do foodborne pathogens grow most quickly?
Between 70 and 125F
Which thermocouple probe should be used to check the temperature of a large stockpot of soup: Air, Surface, Immersion or Penetration?
When a thermometer is calibrated using the ice point method, it should be adjusted to _____ after the stem or probe has been placed in the ice water.
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state and federal laws.
Raw, shucked shellfish that is received in a container bigger than one-half gallon must have the packer's name, the packer's address, a certification number, and a _________
shucked date.
What is the maximum acceptable receiving temperature for fresh beef?
What is the warmest acceptable temperature for eggs?
Large ice crystals in a case of frozen food are evidence that the product may have been
thawed and refrozen.
How should cartons of coleslaw be checked for correct receiving temperature?
Open a carton and insert a thermometer stem into the food.
A box of sirloin carries a state department of agriculture inspection stamp. What does this stamp indicate?
The meat and processing plant have met USDA or a state department of agriculture's standards.
Which food requires a USDA inspection stamp: Dry rice, Egg products, Fresh produce or Sushi-grade tuna
Egg products
Beef stew mnust be cooled from 135 to 70F within ____ hours and from 70 to 41F or lower in the next ____ hours
2, 4
What must you do to keep food safe after thawing it in a microwave?
Cook it
What is the minimum internal cooking temperature for stuffed pork chops?
What are the time and temperature requirements for reheating TCS food for hot holding?
165F for 15 seconds within 2 hours.
What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave?
What is the minimum internal cooking temperature for eggs that will be hot-held for later service?
What is the danger of not cleaning and sanitizing a prep table between uses?
What is the correct way to cool a stockpot of clam chowder?
Put the stockpot into ice-water
What is the danger when thawing food at room temperature?
Time-temperature abuse
What is the minimum internal cooking temperature for ground beef?
When serving, it is important to avoid touching the _____ of a plate.
Serving utensils should be used to serve a maximum of ___ food item(s) at a time.
At what maximum internal temperature should cold TCS food be held?
When returning to self-service lines for more food, customers should not ______ their dirty plates.
At what minimum temperature should hot TCS food be held?
Where allowed, hot TCS food can be held without temperature control for a maximum of ____ hours before being sold, served or discarded.
The temperature of a roast is checked to see if it has met its critical limit of 145F for four minutes. This is an example of which HACCP principle?
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to the house policy. Throwing out the stew is an example of which HACCP principle?
Corrective action
The CDC has determined five common risk factors for foodborne illness. They are: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene, and using
contaminated equipment.
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
A food safety management sytem is a group of ________ preventing foodborne illness.
procedures and practices
What is the purpose of a food safety management system?
To identify and control possible hazards
An operation that wants to smoke food as a method of preservation must have a(n)
HACCP plan
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup bneing held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temperature in the log and then reheated the soup to 165 for 15 seconds within two hours. Which was the corrective action?
Reheating the soup
What is the third step in active managerial control?
Monitor the policies and procedures
Which is an example of when a HACCP plan is required: Serving smoked meat on a metal platter, Serving chili made from a family recipe, Serving wild game with cream sauce, Serving raw oysters from a display tank
Serving raw oysters from a display tank
Generally, operations that use a private water source, such as a well, must have it tested at least
once a year.
What is the only completely reliable method for preventing backflow?
Air gap
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
How hot should the hot water at a handwashing stations get?
At least 100F
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ____ mark.
What information should be posted on or near a dishwasher?
Water temperature, conveyor speed and water pressure
To keep food from being contaminated by lighting, use
shields on heat lamps.
Which is a source of potable water: Collected rain water, Gray water-collection tanks, Untested private water sources, Water transport vehicles
Water transport vehicles
Outdoor garbage containers should be
kept covered with tight-fitting lids.
What is a cross-connection?
Link between sources of safe and dirty water
Backflow is when water
flows opposite its normal direction because of water pressure.
What is sanitizing?
Reducing pathogens to a safe level
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every four hours
An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly?
Test the solution with a sanitizer test kit
How can foodservice managers find out which chemical sanitizers are appropriate for their operations?
Check with the local regulatory authority
What should be done when throwing away chemicals?
Follow label instructions and any regulatory requirements that apply
Material Safety Data Sheets should be
kept so employees can access them.
Flatware and utensils that have been cleaned and sanitized should be stored
with the handles facing up.
What is the correct way to clean and sanitize a prep table?
Wash, rinse, sanitize, air-dry
Who should apply pesticides?
Pest control operator
Cockroaches typically are found in places that are
warm, moist and dark.
What kind of odor is a sign that roaches might be present?
Strong, oily
The three basic rules of an integrated pest management program are 1) deny pests access to the operation, 2) _________________________ and 3) work with a licensed PCO to eliminate pests that do enter.
deny pests food, water and a nesting or hiding place
After pesticides have been applied, food contact surfaces should be
washed, rinsed and sanitized.
If pesticides are stored in the operation, where should they be kept?
In a secure location, away from food
A backup of raw sewage and significant lack of refrigeration can result in
closure of the operation by the regulatory authority.
A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?
Inspector's identification
Which agency enforces food safety in a restaurant?
State or local regulatory authority
Who is responsible for keeping food safe in an operation?
When should staff receive food safety training?
When an employee is hired, and then periodically after that
New employees must be trained in the critical areas of personal hygiene, cleaning and sanitizing, safe chemical handling, and
safe food preparation.
The manager's responsibility for staff food safety training is to
make sure that staff have the knowledge and skills to keep food safe.
All new staff should receive training on
safe chemical handling.
What is the first task in training a large group of servers to prevent contamination of food?
Assess the training needs of the servers on this topic
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
Guided discussion