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311 Cards in this Set
- Front
- Back
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What is the first thing you should do before cleaning and sanitizing items in the three-compartment sink? |
Clean and sanitize each sink and all work surfaces |
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Name the 6 conditions that support the growth of foodborne microorganisms? |
FAT TOM Food Acidity Temperature Time Oxygen Moisture |
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When reheating Bert's Chili for hot-holding it should be reheated to what temperature? |
165 degrees for 15 seconds within 2 hours |
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What are the time & temperature requirements for cooling Bert's Chili using the ice bath method? |
Cool from 135 degrees to 70 degrees within 2 hours and from 70 degrees to 41 degrees or lower in an additional 4 hours |
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Associates should wash their hands after which of the following activities? A. Bussing Tables B. Taking out trash C. Handling chemicals used for cleaning D. All of the above |
D. All of the above |
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If gravy has been held below 135 degrees for over four hours, it should be A. Reheated to 165 degrees for 15 seconds B. Discarded C. Mixed with gravy that has been held at the proper temperature D. Properly cooled and then reheated |
B. Discarded |
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True or False: Associates can contaminate food simply by handling the food-contact surface of a plate? |
True |
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Dry food should be stored in the commissary A. In boxes that are packed tightly together B. Cool and free of dampness C. At temperatures between 41 degrees and 50 degrees D. In boxes that are pushed next to the walls |
B. Cool and free of dampness |
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True or False: Fully describing each menu item to customers who ask is one way to help customers with food allergies. |
True |
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What is the internal hot-holding temperature for grits, Bert's Chili, Walt's Soup, and gravy? |
135 degrees or higher |
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When the omelet blender is in constant use, it must be cleaned and sanitized at A. Four-hour intervals B. Five-hour intervals C. Six-hour intervals D. Eight-hour intervals |
A. Four-hour intervals |
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All of the following are methods to deny pest food and shelter, except A. Storing food as quickly as possible B. Promptly disposing garbage C. Keeping restrooms clean D. Storing chemicals in a cool place |
D. Storing chemicals in a cool place |
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Cross-contamination is: |
The transfer of microorganisms from one food or surface to another |
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The temperature danger zone is between? |
41 degrees and 135 degrees |
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Which of the following is a key factor in controlling the growth of microorganisms? A. Good personal hygiene B. Menu evaluation C. Time and Temperature control D. Small quantities of food additives |
C. Time and Temperature control |
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Which item(s) are Associates not allowed to wear while handling food? A. Rings B. Watches C. Bracelet D. All of the above |
D. All of the above |
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True or False: Washing and rinsing the cutting board will prevent it from cross-contaminating the next product placed on it? |
False. It needs to be washed, rinsed, and sanitized to prevent cross-contamination |
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Cold-holding equipment must be able to keep potentially hazardous food at A. 32 degrees or lower B. 41 degrees or lower C. 50 degrees or lower D. 135 degrees of higher |
B. 41 degrees or lower |
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Which of the following is a proper method of dry hands and arms after washing them? A. Use a single-use paper towel or warm-air hand dryer B. Wipe hands on a clean apron C. Dry hands with a sanitized wiping cloth D. Air-dry them |
A. Use a single-use paper towel or warm-air hand dryer
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All of the following are common food allergies, except? A. Melons and raspberries B. Soy and soy products C. Eggs and egg products D. Peanuts and tree nuts |
A. Melons and raspberries |
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Which one of the following is not an acceptable method for thawing food? A. Under drinkable, running water at 70 degrees or lower B. On a drainboard of a sink C. As part of the cooking process D. Under refrigeration |
B. On a drainboard of a sink
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When stored in a refrigerator, which should be placed on the top shelf? A. Chicken B. Pork chops C. Sausage D. Quarters |
B. Pork chops |
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Which of the following can be used to get ice? A. Deli paper B. Scoop C. Glass D. Hands |
B. Scoop |
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According to the Waffle House Sick Policy, Associates should be excluded from work if they have which of the following symptoms? A. Sore throat B. Hives C. Fever D. Diarrhea |
D. Diarrhea |
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In which situation should an Associate wear gloves? A. Cuttting a lemon B. Making a salad C. Pulling toast D. All of the above |
D. All of the above |
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Which of the following require date marking? A. Picante Sauce in the condiment caddy B. A wrapped slice of Chocolate pie in the pie case C. A sirloin steak in the walk-in cooler D. A wrapped dinner salad in the pie case |
B. A wrapped slice of Chocolate pie in the pie case
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What is the correct concentration when mixing chlorine and water for chemical sanitizing? A. 50 ppm B. 100 ppm C. 150 ppm D. 200 ppm |
B. 100 ppm |
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The maximum length of time that eggs can be kept above the grill is A. There is no limit B. 2 hours C. 4 hours D. 6 hours |
C. 4 hours |
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Receiving, storing, prepping, cooking, holding, cooling, reheating and serving are steps in a process known as |
The Flow of Food |
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What are the 5 food borne illnesses listed in our Exclusion and Restriction Policy? |
Salmonella, Shigella, EColi, Hepatitis A & Norovirus |
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How many handwashing signs should be posted in the restaurant and where should they be? |
4: 1 in each restroom, 1 at the backroom sink and 1 at the dishpit sink |
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When using a chlorine/water solution for sanitizing, how many towels are required to clean and sanitize? |
2: 1 towel for cleaning and the chlorine towel for sanitizing |
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How long should you wash your hands? |
15-20 seconds |
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Protective cleanup precautions and procedures for vomit, blood and bodily waste can be found where? |
Food Safety section of the Waffle House Way |
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When responding to a foodborne illness complaint which of the following should you do? A. Be casual and dismissive B. Offer to pay medical expenses C. Get a list of the food items that were consumed D. Discuss the incident with the media |
C. Get a list of the food items that were consumed |
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At Waffle House, how often should we perform a line check of hot and cold holding temperatures? |
Every 3 hours |
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Where can our Consumer Advisory be found? |
At the bottom of the menu mat |
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How hot must the dishmachine rinse cycle be to effectively sanitize? |
180 degrees |
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True of False: Associate meals may be eaten in the backroom |
False
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Where is the Food Safety Baton located? |
On the back of the PRC card |
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How do you calibrate a bi-metallic stem thermometer? |
Fill a glass with ice and add water. Immerse the thermometer probe, making sure to set the dial face hex nut in the wrench. Stir and wait 30 seconds. If the indicator needle has not come to rest on 32 degrees, hold the handle firmly and adjust the dial-face. |
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What two pieces of information are recorded on the TPHC labels or Egg placards for eggs above the grill? |
Time-in & discard time |
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How many pieces of information are recorded on a date mark label and what are they? |
3: Product name, prep date & discard date |
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Faucets at the dishpit hand sink should be turned off using A. Gloves B. Bare hands C. Disposable paper towel D. It does'nt matter |
C. Disposable paper towel |
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Where should Waffle Irons be cleaned? A. Behind the grill line B. In the back room at the 3-compartment sink C. Outside in the can wash D. In the parking lot |
B. In the back room at the 3-compartment sink
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How often should the ice tea urns be cleaned and sanitized? |
Every shift change |
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According to both the Food Code and the Waffle House Personal Appearance Policy, fingernails should be A. Natural, short and unpolished B. Natural, short with clear polish only C. Acrylic, short with color polish only D. Acrylic, long and polished |
A. Natural, short and unpolished |
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What is the 2nd step in proper handwashing? A. Rinse B. Scrub C. Wet hands D. Apply soap |
D. Apply soap |
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100 ppm chlorine should be mixed A. Individually in each of your 3 insert pans B. In the 3-compartment sink and then dispensed to the 3 insert pans C. In a dedicated gallon jug and then dispensed to the 3 insert pans D. In the can wash |
C. In a dedicated gallon jug and then dispensed to the 3 insert pans |
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When stacking food in a refrigerator, shell eggs should be stacked on the same shelf as A. Ready-to-Eat Food B. Whole meats C. Ground meats D. Chicken |
B. Whole meats |
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What is the correct sequence for proper handwashing? |
1. Wet hands and arms 2. Apply soap 3. scrub vigorously for 10-15 seconds rinse thoroughly 4. dry with a single-use paper towel or warm-air dryer |
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To avoid re-contaminating your hands after washing them you should do which of the following? A. Wipe them on your apron B. Use a single-use paper towel to turn off the faucet and/or to open the restroom door C. Sneeze or cough into your hands D. Bus tables |
B. Use a single-use paper towel to turn off the faucet and/ or open the restroom door. |
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True of False? A hand antiseptic is an approved substitute for handwashing. |
False |
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When are you not required to wash your hands? A. Before starting work B. After taking out the trash C. After touching your hair, face or body D. After cracking each individual egg while preparing an egg order |
D. After cracking each individual egg while preparing an egg order |
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Hands should be washed A. At the dish pit spray hose B. In the 3-compartment sink C. Only in a designated handwashing sink D. In the prep sink |
C. Only in a designated handwashing sink |
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Which of the following is not required in a properly stocked handwashing sink? A. Warm running water B. Hand Sanitizer C. Garbage container D. Single-use paper towels |
B. Hand Sanitizer |
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True or False? It is OK to rinse, wash or reuse gloves |
False |
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If glvoes are in continuous use they should be changed at least every ___________ |
4 hours |
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When is it not necessary to change gloves? A. If they become torn B. After handling raw steak, chicken or eggs and before handling ready-to-eat food C. Between buttering toast and pulling a waffle D. After wiping your gloved hands on your apron |
C. Between buttering toast and pulling a waffle |
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Which is the best action to talke if you have a cut on your finger? |
Wear a bandage over the cut and a glove on that hand |
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Remove aprons when? |
1. Taking out the garbage 2. When using the restroom 3. When smoking |
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Which is a correct food safety practice? A. After getting your cook's apron dirty today, wearing it inside out tomorrow B. Wearing a watch while cooking on the grill C. Wearing nail polish D. Wearing a bandage on your finger under your gloves |
D. Wearing a bandage on your finger under your gloves
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Associate beverages consumed in a food prep area must be drunk from what? |
A single use cup with lid and straw |
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Associate snacks can be eaten where? |
At the low counter |
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Bare hand contact is prohibited in most jurisdictions with what kind of food? |
Ready to eat food |
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In which situation does a salesperson not have to wear gloves? |
Carrying plates |
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According to the Food Safety Shift Baton, which of the following is not checked at shift change? |
First-in, First out product rotation - FIFO |
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Hand sinks must not only be stocked, they must also be? |
Accessible |
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Which of these would not require handwashing? A. After returning to the floor from the restrooom B. After taking out the trash C. After bussing a table D. After dispensing a soft drink into a glass |
D. After dispensing a soft drink into a glass |
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Which is not required knowledge for a Food Safety PIC? A. The Waffle House Exclusion & Restriction Policy B. The Waffle House Personal Appearance Policy C. The 7-Pt Food Cost Plan D. When hand washing is required |
C. The 7-Pt Food Cost Plan |
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More foodborne illness is cause by this than by any other reason |
Poor personal hygiene |
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True or False? Even healthy people can carry bacteria in their respiratory systems, intestinal tracts or other parts of their body. |
True |
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Which is correct? A. Hair pulled back under a Waffle House scarf with pony tail hanging down the back B. Hair gathered in a bun under a hair net with bangs hanging down on the forehead C. Bangs pulled back under a visor with hair down to shoulders D. Hair completely tucked up under a ball cap; including pony tail and bangs |
D. Hair completely tucked up under a ball cap; including pony tail and bangs |
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If an Associate has been diagnosed with Norovirus, management must not only exclude the Associate from work until released by a Dr. but must also: |
Contact the corporate Group Health Dept. who will contact the local Health Department |
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Which of the following behaviors is an example of poor personal hygiene? A. Washing hands before starting your shift B. Busing a table, then delivering hot food without first washing your hands C. Washing your hands in the restroom, then again upon returning to the floor D. Ringing up 3 customers at the register, then washing your hands |
B. Busing a table, then delivering hot food without first washing your hands |
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Which of the following is an example of good personal hygiene? A. In a 2-person grill, the marker cook changes her gloves after 4-hours B. A grill operator working alone puts on gloves, pulls meats, cracks eggs, drops hashbrowns, marks plates, and starts over without changing gloves C. A salesperson washes her hands in the restroom then returns to the floor to deliver hot food D. A grill operator chews gum while working the grill |
A. In a 2-person grill, the marker cook changes her gloves after 4-hours |
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Which is correct? A. Food handlers must remove all rings B. Food handlers must remove all rings except for a plain flat band but wrist watches are allowed C. Rings may be worn by a food handler if she covers them with a glove D. Food handlers must remove all rings except for a plain flat band and in addition, no watches or bracelets of any kind are allowed |
D. Food handlers must remove all rings except for a plain flat band and in addition, no watches or bracelets of any kind are allowed
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True or False? Wearing a medical alert bracelet is allowed as an exception to the requirement to remove all jewelry except for a plain flat band ring. |
False |
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Hands should be washed before and after which of these behaviors? A. Taking out trash B. Busing a table C. Handling raw food D. Answering the phone |
C. Handling raw food |
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Which is the correct sequence in a 1-person grill set up? A. Pull meat/crack eggs bare-handed, drop hashbrowns, put on gloves, mark plates/handle ready-to-eat food, dispose of gloves, wash hands, repeat B. Pull meat/crack eggs with gloves on, drop hashbrowns, mark plates/handle ready-to-eat food, dispose of gloves, and wash hands, repeat C. Pull meat/crack eggs bare-handed, wash hands, put on gloves, drop hashbrowns, mark plates/handle ready-to-eat food, dispose of gloves, and wash hands, repeat D. Pull Meat/crack eggs with gloves on, dispose of gloves, wash hands, put on gloves, drop hashbrowns, dispose of gloves, wash hands, put on gloves, mark plates, dispose of gloves, wash hands, put on gloves, handle ready-to-eat food, dispose of gloves, wash hands, repeat |
C. Pull meat/crack eggs bare-handed, wash hands, put on gloves, drop hashbrowns, mark plates/handle ready-to-eat food, dispose of gloves, and wash hands, repeat |
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Which is the proper way to remove gloves? A. Have someone else pull them off of your hand for you B. Grasp at the cuff and peel off inside-out over your fingers C. Grasp the fingers of one glove in your teeth and pull. Now use your free hand to pull the glove off the other hand D. They should be torn off, not pulled off |
B. Grasp at the cuff and peel off inside-out over your fingers |
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Mustaches are allowed, but must be well trimmed along the upper lip with a width not exceeding _____ inch on each side. |
1/2 inch |
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Which of the following does not have to be reported by an Associate to the manager or food safety Person-in- Charge? A. Vomiting B. Shigella C. Sore throat with fever D. Septicemia |
D. Septicemia |
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An Associate with a lesion on his hand that contains pus should be |
Excluded from the restaurant unless the lesion is bandaged and covered with a disposable glove |
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Which is the only foodborne illness that can be prevented by vaccine? A. Salmonella B E. coli C. Hepatitis A D. Norovirus |
C. Hepatitis A |
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Food handlers can contaminate food in all the following ways except: A. By having a gastrointestinal illness B. By living with someone who is ill C. By touching anything that can contaminate their hands D. By frequent hand washing |
D. By frequent hand washing |
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Rinsing off a cuttingg board after cutting up a raw chicken and then using it to slice tomatoes could cause: |
Cross-Contamination |
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True or False: To prevent cross-contamination when storing food you should wrap or cover it before storing. |
True |
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True of False? You can store leftover BBQ sauce in an empty 5-gallon container of degreaser as long as the container is properly cleaned and sanitized/ |
False |
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What is the correct top-to-bottom stacking order for foods in a refrigerator? |
Ready-to-eat food whole meat ground meat poultry |
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Storing food only in designated food-storage areas is a way to: |
Prevent cross-contamination |
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Food should be stored how many inches off the floor? |
6" off the floor |
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What do plates, glasses, forks and tongs have in common? |
They are all food contact surfaces |
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Dishes should be carried by the ? |
Bottom or edge |
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Glasses should never be: A. Turned upside down B. Sanitized C. Carried D. Nested |
D. Nested |
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Silverware should be stored handle-side up so it can: A. Dry faster B. Dry slower C. Be grabbed by the handles D. Be easier to count |
C. Be grabbed by the handles |
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RTE food cannot be handled with: |
Bare hands |
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Ice should always be scooped: |
With an ice scoop |
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True of False? The same utensils should be used for handling RTE food and raw meat. |
False |
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True or False? If cross-contamination has occurred, set aside the contaminated item so no one can use it. |
True
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A salesperson is carrying silverware to set up a new customer and is holding the knife by the blade, the fork by the tines and the spoon by the bowl. Is this the right way to carry them? |
No, utensils should never be held by the parts that touch food |
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A salesperson in a hurry to refill a customer's drink cannot find the ice scoop. What should the Salesperson do? |
Find the ice scoop and use it to scoop the ice |
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Which 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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Which is an example of physical contamination? A. Sneezing on food B. Touching Dirty food-contact surfaces C. Bones in Fish D. Cooking tomato sauce in a copper pan |
C. Bones in Fish |
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What practice is useful for preventing Norovirus from causing foodborne illness? A. Cooking food to minimum internal temperature B. Correct handwasing C. Cooling food rapidly D. Encouraging staff to get flu shots |
B. Correct handwashing |
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What condition promotes the growth of bacteria? A. High Acidity B. Low levels of moisture C. Food held between 70 degrees and 125 degrees D. Food with a pH that is highly alkaline |
C. Food held between 70 degrees and 125 degrees
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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 approved, reputable suppliers |
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How should chemicals be stored? |
Away from 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? A. Sprinkle flour in the gloves B. Blow into the gloves C. Select the correct size gloves D. Roll the gloves up |
C. 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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Which item is a potential physical contaminant? A. Sanitizer B. Jewelry C. Sweat D. Hand Sanitizer |
B. 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? A. the food handler has a latex sensitivity B. Cleaning stationary equipment C. washing produce D. handling cooked food |
C. 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 populations? A. Pasteurized B. Pooled C. Hard-Boiled D. Shelled |
A. Pasteurized |
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What causes preschool-age children to be at 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. Dept 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 temps |
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When can glass thermometer 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 the 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 was done correctly? A. Stored food away from the wall B. Stored food 4 inches off the floor C. Stored food underneath a stairwell D. Stored food in an empty chemical container |
A. Stored food away from the wall |
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Which item should be rejected? A. Bags of organic cookies in torn packaging B. Bottled milk at 41 degrees C. Shell eggs at an air temp of 45 degrees D. Live oysters at 50 degrees |
A. 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 barbecue for its residents. Which food item should not be served? A. Deviled eggs B. Potato salad C. Raw Carrots D. Rare hamburgers |
D. Rare hamburgers
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When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site |
Labels on food |
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What is the minimum internal cooking temp for a veal chop? |
145 degrees |
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How many hours can food be held without refrigeration before it must be sold, served, or thrown out? |
4 hours |
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Lasagna was removed from hot holding for service at 11:00am. By what time must it be served or thrown out? |
3:00pm |
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What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? A. Wrap the utensils with a clean nampkin B. Leave the utensils for the next guest C. Clean and sanitize the utensils D. Wipe off the utensils and reuse |
C. Clean and sanitize the utensils |
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What rule for serving bread should food handlers practice? A. Do not re-serve uneatan bread B. Reheat uneaten bread before serving to other customers C. Recycle unused, uncovered butter for use in other food items D. Clean and sanitize bread baskets between each customer |
A. 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 A. makes a claim about health or nutrient content B. does not make a claim about health or nutrient content C. has been prepared at an unregulated processing plant D. has been prepared at a vendor's processing plant |
B. 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. What HACCP principle is addressed by cooking the duck breast to 165 degrees? |
Critical limit |
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What must a food handler with an infected hand wound do to work safely with food? |
Cover the wound with an impermeable cover and wear a single-use glove |
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Which of these food processes does not require a variance from a regulatory authority? A. Smoking food as a method to preserve it B. Buying bean sprouts from a reputable supplier C. Curing food D. Pasteurizing juice on-site |
B. Buying bean sprouts from a reputable supplier |
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What is a 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? A. Storing recyclables in paper bags B. Cleaning up spills around garbage containers C. Rotating products using the FIFO method D. Installing air curtains above doors |
A. Storing recyclables in paper bags |
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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 |
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What factors influence the effectiveness of a chemical sanitizer? A. Concentration, temperature, contact time, pH, and water hardness B. Concentration, absorbency, moisture, alkalinity, salinity C. Concentration, protein, acidity, air temperature, strength D. Concentration, water activity, reactivity, pressure, density |
A. 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 |
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What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? |
Occupational Safety and Health Administration |
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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 |
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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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Which responsibility is included in the Food and Drug Administration's role? A. Inspecting meat, poultry, and eggs B. Issuing licenses and permits C. Regulating food transpoerted across state lines D. Approving HACCP plans |
C. 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 |
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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 it to check the sanitizer's concentration when mixing it |
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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 handed 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 be cooked to? |
165 degrees |
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What temperature must cooked vegetables reach to be safely hot-held for service? |
135 degrees |
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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? A. Pancakes B. Soft boiled eggs C. Corned beef hash D. Mayonnaise |
B. Soft boiled eggs |
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When must a food handler change gloves? A. After 1 hour of constant use B. As soon as they become dirty or torn C. At the end of the shift D. Every 6 hours |
B. As soon as they become dirty or torn
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A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degree? |
5 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 |
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What thermometer is best suited to checking a dishwashing machine's final rinse temperature? |
Maximum registering thermometer |
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what is sous-vide |
cooking food in an airtight bag in hot water at 140 degrees for a long period of time |
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What is a form some bacteria take to keep from dying when they do not have enough food |
spore |
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Most regulations for foodservice operations are at what level? |
state level |
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Which agency enforces food safety in a food service operation? |
state or local regulatory authority |
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What is an infrared thermometer used to measure? |
surface temperature |
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What are good from checking the temperature of thick and thin food?
|
thermocouples and thermistors |
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hot TCS food that has been held below 135 for over 4 hours should be? |
thrown out immediately |
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What can cause histamine to form in tuna? |
Time-temperature abuse |
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Food stored in a dry-storage area should NOT be |
touching the walls |
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Cooking tomato sauce in a copper pot can cause which food borne illness? |
toxic metal poisoning |
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________________ is a sign of a possible rodent infestation? |
pile of soft materials in a corner |
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To learn a new skill, learners must be given the opportunity to |
practice the skill |
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What is linked with contaminated ground beef and produce? |
shiga toxin producing e coli |
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What do time-temperature indicators do? |
Show if food has been time-temperature abused during shipment
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What is an example of TCS food? |
sliced cantaloupe |
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What is the first step in developing a HACCP plan? |
conduct a hazad analysis |
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Three things to focus on when developing a cleaning program? |
1. Creating a master cleaning schedule 2. Training your employees to follow it 3. Monitoring the program to make sure it works |
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True or False? A food handler's hands can transfer pathogens from one food to another? |
True |
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True or False? Food handlers who don't wash their hands correctly can cause a foodborne illness? |
True |
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True or False? A foodborne-illness outbreak is when two or more people get sick after eating at the same place. |
False (same food) |
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True or False? Adults are more likely than preschool-age children to get sick from contaminated food. |
False |
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Leftover chili is cooled on the counter, and has become unsafe food due to? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse |
C. Time-temperature abuse |
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A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun has made this food unsafe due to? |
Cross-contamination |
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A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad, causing the food to become unsafe due to? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse |
B. Poor personal hygiene |
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A server setting tables touches the food-contact surfaces of a water glass when placing it on the table, this has make the drinking glass unsafe due to? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse |
A. Cross-contamination |
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True of False? All pathogens need oxygen to grow |
False |
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True of False The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. |
False
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True or False Salmonella Typhi is commonly linked with ground beef. |
False
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True or False Parasites are commonly associated with seafood. |
True
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Pathogens need these conditions to grow
|
Food Acidity Temperature Time Oxygen Moisture (FATTOM) |
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What food is commonly linked with Hepatitis A? |
Shellfish, Ready-to-eat food, Contaminated water |
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What food is commonly linked with Norovirus? |
Shellfish, Ready-to-eat food, Contaminated water |
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What food is commonly linked with Salmonella Typhi? |
Beverages and Ready-to-eat food |
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What food is commonly linked with Shigella spp.? |
Produce and Contaminated water |
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What food is commonly linked with Shiga toxin-producing Escherichia coli? |
Meat and Produce |
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What food is commonly linked with Nontyphoidal Salmonella? |
Meat, Produce, Milk/dairy products, Eggs and Poultry |
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True of False? You should wash your hands after taking a break to smoke. |
True |
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True of False? You should not have painted fingernails when serving food. |
True
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True or False? Wearing a dirty uniform or apron can contaminate food. |
True |
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True or False? Use hand antiseptic before washing hands. |
False |
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Step one to proper handwashing? |
Wet your hands and arms with running water as hot as you can comfortable stand (but at least 100 degrees) |
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Step two to proper handwashing? |
Apply enough soap to build up a good lather |
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Step three to proper handwashing? |
Vigorously scrub hands and arms for at least 10 to 15 seconds |
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Step four to proper handwashing? |
Rinse your hands and arms thoroughly under warm running water |
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Step five to proper handwashing? |
Dry hands and arms with a single-use paper towel or a hand dryer |
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True or False? A food handler at a hospital has a sore throat and a fever should be excluded from the operation. |
True |
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True or False? A food handler at a nursing home has jaundice should be excluded from the operation. |
True |
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True of False? A food handler at a restaurant has been diagnosed with a foodborne illness caused by Salmonella Typhi should be excluded from the operation. |
True |
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True or False? A food handler at a restaurant has been diagnosed with a foodborne illness caused by Salmonella Typhi should be excused from the operation. |
True |
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True or False? Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. |
False |
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True of False? Some thermometers cannot be calibrated. |
True
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True or False? Chicken held at an internal temperature of 125 degrees has been time-temperature abused. |
True |
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Foodborne pathogens grow most quickly between what temperature range? |
70 degrees to 125 degrees |
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What is the temperature dangerzone? |
41 degrees to 135 degrees
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Thermometers used to measure the temperature of food must be accurate to ____________. |
+/- 2 degrees |
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Place a probe into the ___________ part of food. |
thickest |
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Wait _________ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food. |
15 |
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Make sure your thermometers are accurate by _________ them regularly. |
calibrating |
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Sanitize thermometers by using a sanitizing solution for _____________ surfaces. |
food-contact |
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True or False? You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. |
False |
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True or False? You can store food in any durable container that you can cover. |
False |
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True or False? Arrange stored food by its use-by-date so that you use the oldest food first. |
True |
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True or False? You should reject a delivery of frozen steaks covered in ice crystals. |
True |
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On Sunday, 8/3, you prepped melon balls at 2:00pm. You used some for a fruit salad and stored the rest. What date and time should the label say to use by? |
8/9 at 2:00pm |
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Store food at least _________ inch(es) off the floor. |
six |
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Store raw meat, poultry, and seafood __________ ready-to-eat food. |
below |
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Purchase food from __________________, reputable suppliers. |
approved |
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Store ready-to-eat TCS food that is prepared on-site for no more than ____________ days. |
seven |
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True or False? Coolers are designed to cool hot food quickly. |
False |
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True or False? Cook a whole turkey to a minimum internal cooking temperature of 155 degrees for 15 seconds. |
False |
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True or False? The first step in cooling TCS food is to cool it from 135 degrees to 70 degrees within three hours. |
False |
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True of False? Fish cooked in a microwave must be cooked to a minimum internal temperature of 145 degrees. |
False |
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What are the four acceptable methods of thawing food? |
1. In the cooler 2. under running drinkable water at 70 degrees or lower 3. in a microwave 4. as part of the cooking process |
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What is the minimum internal cooking temperature of Swordfish steaks |
145 degrees |
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What is the minimum internal cooking temperature of Whole chicken?
|
165 degrees |
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What is the minimum internal cooking temperature of Pork Chops? |
145 degrees
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What is the minimum internal cooking temperature of Ground beef patties? |
155 degrees |
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What is the minimum internal cooking temperature of Glazed carrots for hot-holding? |
135 degrees |
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What is one way you can correctly cool a large pot of chili? |
Divide it into smaller containers and use one of the following methods for cooling it: 1. Place it in an ice-water bath ad stir it. 2. Stir the chili with ice paddles 3. Place it in a blast chiller 4 The chili could also be made with less water than required. Cold water or ice could then be added after cooking to cool the chili and provide the remaining water |
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True or False? Hold cold TCS food at an internal temperature of 41 degrees or lower. |
True |
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True or False? Hold hot TCS food an internal temperature of 120 degrees or higher. |
False |
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True or False? Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. |
False |
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True or False? Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. |
False |
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True or False? When holding TCS food for service, the internal temperature must be checked at least every four hours. |
True |
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Why shouldn't a server use a glass to scoop ice? |
The glass may break or chip. |
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What can happen if food has not been held at the correct temperature? |
Pathogens present in the food can grow to harmful levels and cause a foodborne illness |
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True or False? Active managerial control focuses on managing the risk factors for foodborne illness. |
True |
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True or False? The purpose of a food safety management system is to prevent foodborne illness. |
True |
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True or False? A critical control point (CCP) is a pint in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. |
True |
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True or False? If cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef patties reaches 155 degrees for 15 seconds. |
True |
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The five common risk factors responsible for foodborne illness are |
1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene |
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Step one of an HACCP plan |
Conduct a hazard analysis |
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Step two of a HACCP plan |
Determine critical control points (CCPs) |
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Step three of a HACCP plan |
Establish critical limits |
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Step four of a HACCP plan |
Establish monitoring procedures |
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Step five of a HACCP plan |
Identify corrective actions |
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Step six of a HACCP plan |
Verify that the system works |
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The last Step (step seven) of a HACCP plan |
Establish procedures for record keeping and documentation |
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True or False? Different areas of a facility have different lighting intensity requirements. |
True |
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True or False? When mounted on legs, stationary equipment must be at least two inches off the floor. |
False |
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True or False? An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. |
True |
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True or False? The EPA creates national standards for foodservice equipment that comes in contact with food. |
False |
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What items are needed in a handwashing station? |
Hot and cold running water Soap A way to dry hands Garbage container Signage for staff members to wash hands |
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Air gap is |
Air space that separates an outlet of safe water from a potentially contaminated source of water |
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Backflow is |
Reverse flow of contaminants through a cross-connection into a drinkable water supply |
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Cross-connection is |
Physical link between safe water and dirty water
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Foot-candle is |
Measure of lighting intensity |
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True or False? Surfaces must be sanitized before they are cleaned. |
False
|
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True or False? Cleaning reduces the number of pathogens on a surface to safe levels. |
False |
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True or False? utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel. |
False |
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True or False? Soaking items for 30 seconds in water at least 171 degrees is an acceptable way to sanitize items. |
True |
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What are the four instances when a food-contact surface must be cleaned and sanitized? |
1. After it is used 2. Before food handlers start working with a different type of food 3. Any time food handlers are interrupted during a task and the items being used may ave been contaminated 4. After four hours if items are in constant use |
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list the five factors that affect a sanitizer's effectiveness. |
Concentration Temperature Contact time Water hardness pH |
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Step one in cleaning and sanitizing stationary equipment |
Unplug the equipment |
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Step two in cleaning and sanitizing stationary equipment |
Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed |
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Step three in cleaning and sanitizing stationary equipment |
Scrape or remove food from the equipment surface |
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Step four in cleaning and sanitizing stationary equipment |
wash the equipment surfaces |
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Step five in cleaning and sanitizing stationary equipment |
Rinse the equipment surfaces with clean water |
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Step six in cleaning and sanitizing stationary equipment |
Sanitize the equipment surfaces |
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The last step (step 7) in cleaning and sanitizing stationary equipment |
Allow the surfaces to air-dry |
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Step one in cleaning and sanitizing in a three-compartment sink |
Rinse, scrape, or soak items before washing them |
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Step twoin cleaning and sanitizing in a three-compartment sink |
Wash items in the first sink |
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Step threein cleaning and sanitizing in a three-compartment sink |
Rinse items in second sink |
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Step fourin cleaning and sanitizing in a three-compartment sink |
Santitize items in third sink |
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last step (step five)in cleaning and sanitizing in a three-compartment sink |
Air-dry items on a clean and sanitized surface |
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Duck or Pigeon are considered |
poultry |
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|
Any microwave temp questions are |
165 degrees |
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ALERT |
A - Assure L - Look E - Employees R - Report T - Threat |
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A in ALERT stands for Assure and means |
make sure products received are from safe sources |
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|
L in ALERT stands for Look, which means |
Monitor the security of products in the facility |
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E in ALERT stands for Employees, which means |
know who is in your facility |
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R in ALERT stands for Reports, which means |
keep information related to food defense accessible |
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T in ALERT stands for Threat, which means |
Develop a plan for responding to suspicious activity or a treat to the operation |
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Food Allergen means |
A protein in a food or ingredient some people are sensitive to These proteins occur naturally When enough of an allergen is eaten, an allergic reaction can occur |
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TCS stands for |
Time & Temperature Control for Safety |
