Diagnostic Test Questions and Answers Flashcards
The purpose of a food safety management system is to:
C. Prevent foodborne illness by controlling risks and hazards
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
D. active managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
C. Corrective action
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Management oversight
One way for managers to show that they know how to keep food safe is to
become certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. what must be done with the food?
Throw the food away.
In the even of an imminent health hazard, such as a water supply interruption, the operation must
notify the regulatory authority.
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it.
To prevent the deliberate contamination of food, a manger should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know
who is in the facility
Where should food handlers wash their hands?
Designated sink for handwashing
What must food handlers do after touching their body or clothing?
Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
10 seconds
After which activity must food handlers wash their hands?
Clearing tables
What is the main reason for food handlers to avoid scratching their scalps
Spreading pathogens to the food
When may food handlers wear plain band rings
At any time
What should a food handler do when working with an infected cut on the finger
Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food?
Plain band ring
In addition to the other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
At least 2
When should a food handler with a sore throat and a fever be excluded from operation?
Customers served are primarily a high-risk population
What is a basic characteristic of a virus
Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Wash hands and change them
Where should personal items, like a coat, be stored in the operation?
In a designated area, away from food
23What should food handlers do after prepping food and before using the restroom?
Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream
Ice crystals on a frozen food item indicate
time-temperature abuse
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws.
Which item should be rejected?
Bags of organic cookies in torn packaging
Supplies should be stored away from the walls and at least ________ off of the floor
6 inches (15 centimeters)
Soup that is being hot-held on a buffet should be labeled with the
Name of the food
How should chemicals be stored?
Away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours
Date mark it
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Label the item to prevent it from accidently being placed back in inventory
A food item that is received with an expired use-by-date should be
Rejected
With approved procedures in place, cold food can be held intentionally without temperature control for ________ hours as long as it does not exceed 70 degrees (21 C)
6 Hours
When delivering food for off-site service, raw poultry must be stored
Separately from ready-to-eat food
What is the minimum internal cooking temperature for seafood?
145% (63 C) or higher for 15 seconds
Food must be cooled from 135 F (57 C) to ________ within 2 hours.
70 degrees F (12C)
Hot TCS food being hot-held for service must be at what temperature?
135 F (57 C) or above
Which method is a safe way to thaw food?
As part of the cooking process
Food being cooled must pass quickly through which temperature range to reduce the pathogen growth?
125 F to 70 F
52 C to 21 C
What food item does the FDA advise against offering on a children’s menu
Rare cheeseburgers
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
are a high-risk population
Which is a chemical contaminant?
Tomato juice served in a pewter pitcher
Which is biological contaminant?
Norovirus in shellfish
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen and
moisture
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
Cross contamination
Which or what is an example of physical contamination
Bones in Fish
Which symptom could mean a customer is having an allergic reaction to food?
Swollen Lips
To prevent food allergens from being transferred to food
Clean and sanitize utensils before preparing an allergen special order
Which is a Big Eight food allergen?
Wheat
What is the minimum temperature that must be maintained when holding hot soup for service?
135
With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
70 F (21C)
A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, iit is 54 degrees. What must the food handler do?
Discard the chicken salad
With approved procedures in place, including making sure that it does not exceed 70 F, what is the maximum length of time that a pan of cold tuna salad may be held without temperature control?
6 Hours
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
8
Which food item may be handled with bare hands?
Chopped carrots for stew
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 must a consumer advisory be provided for menu items containing TCS food?
When the item is raw or undercooked
Which feature is most important for a chemical storage area?
Good lighting
What is the correct way to store mops in between uses?
Hanging on a hook
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
Label the working container with its contents
Which does not require sanitizing?
Walls
Which surfaces must be both cleaned and sanitized?
Cutting boards
The first step in cleaning and sanitizing items in a three-compartment sink is
rinsing, scraping or soaking items
After scraping and washing what is the third step in cleaning and sanitizing a prep table?
Rinsing
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
180 F (82 C)
A food-contact surface must be cleaned and sanitized
before working with a different type of food
Where should garbage cans be cleaned?
Away from food and utensils
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly
The bag was placed on a prep table
Grease and condensation buildup on surfaces can be avoided with correct
Ventilation
To prevent backflow, a sink must be equipped with a (n)
Air gap
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
What information should a master cleaning schedule contain
What should be cleaned, when, by whom, and how
A handwashing station should have hot and cold water, soap, a way to dry hands, and a
garbage container
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it
Created a cross-connection
The water provided to a handwashing sink must be
Potable water only
Which individual should apply pesticides in a foodservice operation
A pest control operator
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The shipment should be refused and prevented from entering the operation
How high must legs be on table-mounted equipment?
At least 4 inches (10 centimeters)
