Dont Spit In My Food

Question 1

In the absence of a HSDR, who designates a unit food inspector?

Answer 1

The CO/OIC

Question 2

How often is the CG-5145 completed?

Answer 2

Weekly

Question 3

How often are hygiene inspections of food service personnel conducted?

Answer 3

Visually and daily by the FSO/FSM

Weekly by the HSDR or unit food inspector

Question 4

Women’s finger nails cannot extend more than __ above the finger tip?

Answer 4

1/4 inch

Question 5

Numerically scaled thermometers must be accurate to within __?

Answer 5

+/- 2 degrees Fahrenheit

Question 6

Cooking and holding: Raw eggs for immediate service

Answer 6

145 degrees for 15 seconds

Question 7

Cooking and holding: Raw eggs not for immediate service

Answer 7

158 for <1 second
155 for 17 seconds
150 for 1 minute
145 for 3 minutes

Question 8

Cooking and holding: Poultry, wild game, stuffed fish and other meats

Answer 8

165 for <1 second

Question 9

Cooking and holding: Reheated PHF

Answer 9

165 so all parts reach temp for 15 seconds

Question 10

What is total cumulative time allowed in the danger zone?

Answer 10

4 hours, including thawing, prep and service

Question 11

Frozen food may be submerged in water for thawing under running water under the following conditions

Answer 11

Water temp 70F or below
Sufficient velocity to agitate loose particles
For a period of time that does not allow thawed portions of raw animal food to be above 41degrees for more than 4 hours

Question 12

When cooling foods, use a pan of this specification

Answer 12

3inch depth, or small containers 1gal or less

Question 13

A consumer advisory is required for these types of food (the Big Eight)

Answer 13

Milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts

Question 14

Standard food allergy warning should include

Answer 14

Dairy, Gluten, Soy, Egg, Peanuts, Shellfish, Tree Nuts, Seafood

Question 15

What are prohibited left-overs?

Answer 15

Food with ingredients peeled, sliced or diced by hand after cooking
Certain salads - chicken, potato, macaroni, egg….
Creamed or greatly handled foods
Highly perishable foods, ie: seafood

Question 16

Table-mounted, non-portable equipment should be mounted __ high to facilitate cleaning

Answer 16

4 inches

Question 17

__ surfaces are prohibited

Answer 17

Wood

Question 18

How often should water and air filters of ice machines be changed?

Answer 18

Frequency recommended by the manufacturer

At least every 6 months

Question 19

What are the specifications for airgaps?

Answer 19

Twice the diameter of the water supply inlet and not less than 1 inch

Question 20

While a food service area is in use, light intensity should be at least ….

Answer 20

10 foot candles at a distance of 30” above the floor in walk-in reefers and dry stores
20 foot candles where food is provided for self-service, fresh food is offered for consumption (ie: RTE fruits) inside equipment, handwashing/warewashing stations, utensil storage

Question 21

Where are 50 foot candles required?

Answer 21

Where a food employee is working with food, utensils, equipment, or where safety is a factor
In rooms during period of cleaning

Question 22

Lighting is inadequate when_

Answer 22

Food operator have difficulty seeing temperature measurements and settings on equipment and thermometers
Soiled conditions are not easily seen

Question 23

Food handlers should not walk more than __ to reach a handwashing sink.

Answer 23

25ft

Question 24

Garbage or refuse storage rooms are to be located at least __ from the nearest entrance to the food establishment.

Answer 24

100ft

Question 25

Where can you not dispose of cooking oil?

Answer 25

Down a drain

Question 26

What are three recommended dustless cleaning methods?

Answer 26

Vacuum cleaning
Wet cleaning
Dust arresting compounds, and push brooms

Question 27

The HSDR shall maintain food inspection reports for ___

Answer 27

36 months at the unit

Question 28

Temporary food service establishments operate at a location for not more than__

Answer 28

14 days

Question 29

Temporary and mobile food service establishments cannot serve___

Answer 29

TCS foods

Question 30

A FSS gap analysis found that this was the leading cause of foodborne illness

Answer 30

Lack of thermometers at hazard control points