FOOD

Question 1

Employees are required to report to who with information about their health

Answer 1

the PIC

Question 2

What are the reportable sxs

Answer 2

vomiting
diarrhea
jaundice
sore throat with fever
lesion containing pus (must be covered)

Question 3

When do you exclude a food employee

Answer 3

symptomatic with v/d
diagnosed:
-Norovirus
-Shigella spp.
-Enterohemorrhagic (EHEC)
-Shiga Toxin-producing E. Coli
-Something about jaundice and Hep A

Question 4

Receiving Food Temperature:

refrigerated PHF

Answer 4

41 degrees or below

Question 5

Receiving Food Temperature:

Raw Eggs

Answer 5

45 degrees or less

Question 6

Receiving Food Temperature:

Cooked PHF

Answer 6

135 degrees or above

Question 7

How long shall shellfish tags be retained

Answer 7

90 days

Question 8

What must steak labels state

Answer 8

“whole-muscle, intact beef”

Question 9

at what temp do you have to cook beef to

Answer 9

145 degrees

Question 10

Microwaved food needs an internal temp of what

Answer 10

165 degrees for 2mins

Question 11

How do you destroy parasites by freezing

Answer 11

• 4 degrees or less for a minimum of 168 hours (7 days)
• 31 degrees or less for a minimum of 15 hours
• 21 degrees or less and stored at -4 degrees or below for 24 hours.

Question 12

What foods cant destroy parasites by freezing

Answer 12

molluscan shellfish, tuna, or aquacultured fish

Question 13

How do you cool off food

Answer 13

within a total of 6 hours from 135-41 degrees.

• 135-70 degrees within 2 hours
• 70-41 degrees within 4 hours

Question 14

temperature of the wash solution

Answer 14

greater than or equal to 110 degrees

Question 15

Temperature of the rinse solution

Answer 15

greater than or equal to 120 degrees

Question 16

Food employee shall receive a minimum of ____ hours of food sanitation refresher training
annually to reinforce training subjects

Answer 16

4 hours

Question 17

Supervisor training

Training certification is valid for maximum of ___ years

Answer 17

5 years

Question 18

Food employee training
New food employees shall receive a minimum of 4 hours initial food sanitation and
safety training, within ___ days of beginning foodservice duties.

Answer 18

30 days

Question 19

Temporary food employees assigned for 30 days or less
receive ___ hours of initial
training and orientation prior to working in a food establishment

Answer 19

2 hours

Question 20

Shellfish tags shall be retained by the Food Facility for ___ days.

Answer 20

90