Deck

Question 1

Name some TCS foods

Answer 1

poultry, sprouts, untreated garlic and oil mixtures,

Question 2

what is the greatest threat to food safety

Answer 2

pathogens

Question 3

how many people need to have symptoms for a foodborn illness to be considered an outbreak

Answer 3

at least two

Question 4

who regulates retail and foodservice operations

Answer 4

state and local regulatory authorities

Question 5

what does L stand for in ALERT

Answer 5

look

Question 6

symptoms: severe abdominal pain, diarrhea
ate: lamb stew
question: name pathogen

Answer 6

clostridium perfringens

Question 7

staphylococcus aureus is carried where

Answer 7

nose

Question 8

temperature of hand washing water

Answer 8

100

Question 9

a food handler had jaundice. what do you do

Answer 9

record the incident and forward the document to the Center for Disease Control

Question 10

symptoms: diarrhea
question: when can he come back to work?

Answer 10

no more symptoms for 24 hrs and written release from medical practitioner

Question 11

soup is measured with what type of thermometer

Answer 11

immersion

Question 12

DANGER ZONE

Answer 12

41-135

Question 13

how long does thermometer need to stay in food for proper reading

Answer 13

15 seconds

Question 14

egg shell temperature

Answer 14

45

Question 15

what is the maximum water temperature allowed when food is thawing under running water

Answer 15

70

Question 16

how long can you hold COLD food without temperature control

Answer 16

6 hrs

Question 17

Sneeze guards are ___ inches above counter and ____ behyond the food

Answer 17

14 7

Question 18

temperature of water holding ice cream scoop

Answer 18

135

Question 19

you have to check temperatures ever ___ hours

Answer 19

4

Question 20

a management decision of cooking a chicken breast to a temperature of 165 degrees is principle ___

Answer 20

3

Question 21

MAP and sous vide can have risk of which pathogens

Answer 21

Clostridium Botulinum and LIsteria Monocytogenes

Question 22

Floor mounted equipment needs to be ___ inches high and tabletop equipment must be ___ inches high

Answer 22

six, four

Question 23

national standards for foodservice equipment is organized by

Answer 23

NSF

Question 24

temperature of water to sanitize foods is

Answer 24

171

Question 25

three components of chemical sanitizers

Answer 25

chlorine, iodine, quaternary ammonium.

Question 26

food contact surfaces must be cleaned and sanitized after ___ hrs

Answer 26

4

Question 27

what do delimers do

Answer 27

remove mineral deposits and other dirt

Question 28

minimum mesh square inch screening to prevent mosquitoes and flies

Answer 28

16 inch

Question 29

Roaches carry which pathogen

Answer 29

Salmonella Typhi

Question 30

what pathogen can flies spread

Answer 30

Shigella sp.

Question 31

temperature of water in first sink

Answer 31

110

Question 32

soak item in iodine and quats for how long

Answer 32

30 seconds

Question 33

sanitizer concentration for chlorine is

Answer 33

50-99

Question 34

flooring material should be

Answer 34

smooth and durable

Question 35

true or false, soup may be held in hot holding unit for 40 degrees

Answer 35

FALSE

Question 36

most important measure for preventing foodborn illness

Answer 36

controlling time and temperature

Question 37

what does alert stand for

Answer 37

assure, look, employees, reports, threat

Question 38

what type of food has Shiga toxin-producing E.coli (STEC)

Answer 38

raw ground beef

Question 39

symptoms: comiting and diarrhea food: raw oysters pathogen:

Answer 39

Norovirus

Question 40

parasite are linked with what food

Answer 40

seafood

Question 41

what temperature does foodborn pathogens grow most quickly

Answer 41

70-125

Question 42

what is the correct temperature for receiving cold TCS food

Answer 42

41

Question 43

milk can be received at 45 degrees under what condition

Answer 43

it is cooled to 41 or lower in 4 hours

Question 44

how long can TCS food that is prepped in-house be stored

Answer 44

7 days

Question 45

order from top to bottom in the cooler

Answer 45

Produce/Ready to Eat, Fish/Seafood, Whole cuts pork/beef, ground meats, and whole and ground Chicken

Question 46

how far from the floor should food be stored

Answer 46

6 inches

Question 47

what is minimum internal cooking temp for stuffed pork chop

Answer 47

165

Question 48

what is minimum temp for eggs, meat, poultry, and seafood IN MICROWAVE

Answer 48

165

Question 49

what is minimum temp for eggs that will be hot held

Answer 49

155

Question 50

what is minimum temp for ground beef

Answer 50

155

Question 51

what is reheating temperature for TCS food that will be hotheld

Answer 51

165

Question 52

what is reheating temperature for hot-held cheese sticks

Answer 52

135

Question 53

What is maximum time for food to be heated during the initial cooking step if you are planning on partially cooking later on

Answer 53

60 minutes

Question 54

what is maximum distance that sneeze guards can be located from the self-service counter to protect food

Answer 54

14 inches

Question 55

How many hours can it display hot TCS food without temperature control before food must be sold, served, or thrown out

Answer 55

4 hrs

Question 56

minimum internal temperature for hot TCS food that is held

Answer 56

135

Question 57

reviewing temp logs and other records is part of what HACCP principle

Answer 57

Verification

Question 58

when installing tabletop equiptment on legs, the space between the base of the equipment and the tabletop must be at least

Answer 58

4 inches

Question 59

what is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine

Answer 59

maximum registering thermometer