Food Card Study Deck Flashcards
Dry food should not be stored:
• A. In a labeled and sealed container • B. In a room near the kitchen • C. Under an open staircase • D. In a designated food storage room with a temperature of 50-70°F
C. Under an open staircase
Even if vacuumed packed, bacteria may be more likely to grow on which food?
• A. Fresh fish • B. Carrots • C. Preserved meats • D. Rice
A. Fresh fish
Where would be the best location for a single thermometer in a refrigerator?
• A. The top shelf of the unit • B. Back of unit • C. Warmest location • D. Near the front door
C. Warmest location
Which would be a physical hazard?
* A. Bone chips * B. MSG * C. Oven cleaner * D. Pasteurized apple juice
A. Bone chips
Which would be a chemical hazard?
* A. MSG * B. Garlic and oil mixtures * C. Pesticide over-spray on glassware * D. Pasteurized garlic and oil mixture
C. Pesticide over-spray on glassware
Labels are required on all the following except:
* A. Canned goods * B. Spray bottles of sanitizer solution * C. Dry pasta * D. Flour
C. Dry pasta
Which foods are not classified as Time/Temperature Control for Safety (TCS) Foods (hazardous foods)?
* A. Cut melons and sliced tomatoes * B. Garlic and oil salad dressing * C. Pasteurized honey and dry pasta * D. Cooked rice and beans
C. Pasteurized honey and dry pasta
What type of jewelry may be worn during food handling?
* A. Watch * B. Medical alert bracelet * C. Plain wedding ring * D. Bracelet
C. Plain wedding ring
Q: Eggs shall be received at:
* A. 45°F or lower * B. 35°F * C. 55°F * D. 0°F
B. 35°F
Bathrooms and hand washing stations for employees must be supplied with:
* A. Hand sanitizer lotion * B. Hand lotion * C. Cloths for drying hands * D. Hot and cold running water
D. Hot and cold running water
Your first step to preventing pests should be:
* A. Good cleanliness and sanitation * B. Hiring a well-known pesticide control operator (PCO) * C. Using traps and pesticides * D. Leaving doors and windows open
A. Good cleanliness and sanitation
Food, plastic utensils, drinking cups, etc., should be stored:
* A. 4 inches from the floor * B. 12 inches from the wall * C. 4 inches from the wall * D. 6 inches from the floor and away from the wall
D. 6 inches from the floor and away from the wall
Stationary kitchen equipment must be ___ inches from the countertop and ___ inches from the wall:
* A. 4 inches, 6 inches * B. 6 inches, 6 inches * C. 6 inches, 4 inches * D. 4 inches, 4 inches
A. 4 inches, 6 inches
When sanitizing with hot water (171°F or above), items should be submerged for at least:
* A. As long as necessary to kill microorganisms * B. 90 minutes * C. 60 seconds * D. 30 seconds
D. 30 seconds
Food waste/garbage should be stored:
* A. In a water-tight, nonabsorbent, pest-proof, easy-to-clean container * B. In a closable dumpster near the back door to the kitchen * C. In a plastic trash can outside of the building * D. In a plastic bag on the floor
A. In a water-tight, nonabsorbent, pest-proof, easy-to-clean container
Ground meats shall be cooked to a minimum internal temperature of:
* A. 155°F * B. 145°F * C. 170°F * D. 165°F
A. 155°F
Vegetables for hot holding shall be cooked to a minimum internal temperature of:
* A. 165°F * B. 155°F * C. 145°F * D. 135°F
D. 135°F
Kitchen ventilation systems are not designed to reduce:
* A. Noise and flying pests * B. Moisture and condensation * C. Smoke and heat * D. Odors and fumes
A. Noise and flying pests
Food workers diagnosed with a foodborne illness shall return to work only if:
* A. They are asked by the general manager * B. They file a workers’ compensation claim * C. They have a doctor’s note with no restrictions * D. They agree to wear gloves
C. They have a doctor’s note with no restrictions
Thawing foods can be done by all the following methods except:
* A. On the counter at room temperature * B. Cooking * C. In the refrigerator * D. Under potable water for no more than two hours
A. On the counter at room temperature
Fish that eat toxic algae may contain:
* A. Botulism * B. Histamine * C. Ciguatoxin * D. Campylobacter jejuni
C. Ciguatoxin
The main goal of a HACCP program is to:
* A. Reduce employee illness and injury * B. Increase employee illness and injury * C. Reduce the risk of illness and injury from food * D. Increase the risk of illness and injury from food
C. Reduce the risk of illness and injury from food
Ultra-pasteurized or UHT-treated foods may not need to be:
* A. Cooked * B. Refrigerated until opened * C. Cooked until opened * D. Frozen
B. Refrigerated until opened
Gloves must be worn:
* A. When the food handler has bad acne * B. When food is classified as TCS/potentially hazardous * C. When required by food manufacturer * D. When the food handler has an injury, cut, burn, or boil on the hand or wrist
D. When the food handler has an injury, cut, burn, or boil on the hand or wrist
In HACCP, the Critical Control Point (CCP) is defined as:
* A. The last step where hazards can be eliminated or reduced * B. Cooking and cooling process * C. Cooling process * D. Proper handwashing
A. The last step where hazards can be eliminated or reduced
If you receive vacuum-packed foods and one of the packages is bulging or swollen, you should:
* A. Keep it, and don’t use it until the bulging goes down * B. Discard or reject the delivery * C. Cook it immediately * D. Cool it immediately
B. Discard or reject the delivery
The best practice to prevent backflow is to:
* A. Make sure an air gap is present * B. Install a backflow prevention device, such as a vacuum breaker * C. Hire a professional plumber * D. Do not dispose of food products in sinks
A. Make sure an air gap is present
Which foodborne illness is not known as an infection?
* A. Salmonella * B. Listeria * C. Botulism * D. Shigellosis
C. Botulism
Which practice below is not safe or appropriate?
* A. Air dry clean dishware and store sanitizing chemicals below drying dishes * B. Remove apron before using the restroom * C. Use covered, leak-proof, and easy-to-clean trash receptacles * D. Use apron to dry hands or to wipe clean knives
D. Use apron to dry hands or to wipe clean knives
Identify the Critical Control Points (CCP) for mashed potatoes:
* A. Receive, cook, cool, and reheat * B. Cook, hold, cool, and reheat * C. Hold, reheat, and hold * D. Cook, cool, hold, and store
B. Cook, hold, cool, and reheat
Produce shall be washed:
* A. At the time of delivery * B. After preparing * C. Before preparing * D. Within 36 hours of receiving
C. Before preparing
Companies that sell shellfish are required to:
* A. Provide a copy of their business license * B. Provide shellstock tags with each package/crate * C. Hold shellstock tag for 90 days * D. Collect shellstock tags after 90 days
B. Provide shellstock tags with each package/crate
While checking the temperature of hot foods at a buffet, you discover that the soup is below 135°F. What should you do?
* A. Discard the soup * B. Reheat the soup * C. Mix the cooler soup with a warmer batch * D. Discard the soup if it has been in the temperature danger zone longer than 4-hours
D. Discard the soup if it has been in the temperature danger zone longer than 4-hours
Hot foods left in the temperature danger zone (below 135°F) for an unknown length of time, shall be:
* A. Reheated to 155°F * B. Reheated to 165°F * C. Disposed of immediately * D. Cooled to 41°F and then reheated to 165°F
C. Disposed of immediately
The air temperature of a refrigerator is discovered to be 50°F for an unknown length of time. What should occur next?
* A. Cooked foods immediately * B. Rinsed and prepared * C. Check the temperature of the food, and if it is over 41°F, discard it immediately * D. Reheat to an internal temperature of 165°F.
C. Check the temperature of the food, and if it is over 41°F, discard it immediately
When holding foods, keep hot foods at or above __ and keep cold foods at or below __:
* A. 135°F, 41°F * B. 165°F, 40°F * C. 165°F, 41°F * D. 140°F, 40°F
A. 135°F, 41°F
When washing your hands, it should take you at least:
* A. 35 seconds * B. 30 seconds * C. 30 minutes * D. 20 seconds
D. 20 seconds
The pH or acidity level and water activity in TCS/potentially hazardous foods is:
* A. Greater than pH 4.6, greater than 4.6 * B. Less than pH 4.6, greater than .86 * C. Greater than pH 4.6, greater than 86 * D. Less than pH 4.6, greater than 4.6
C. Greater than pH 4.6, greater than 86
When using the HACCP program, monitoring CCPs will include measuring:
* A. Hand washing, sanitizing times * B. Food portions, sanitizing times * C. Time, temperature * D. Storage, temperature
C. Time, temperature
Toxic or poisonous chemicals should be stored:
* A. Away from food * B. Away from food in a separate location * C. Away from food and clean dishware * D. Away from food and other chemicals
B. Away from food in a separate location
Cloths used for sanitizing should be stored in ___ when not in use:
* A. Bucket of sanitizer solution * B. Warm water * C. With other cloths used for cleaning * D. Food prep sink
A. Bucket of sanitizer solution
The main purpose of sneeze guards is to:
* A. Protect the food from employees * B. Prevent customers from touching the food * C. Protect the food from customers who might cough or sneeze * D. Prevent customers from sneezing
C. Protect the food from customers who might cough or sneeze
Pesticides should only be applied by:
* A. Manager or supervisor * B. Maintenance personnel * C. State-certified pest control operators (PCO) * D. Certified Food Handler
C. State-certified pest control operators (PCO)
Hand washing is required for all the following except:
* A. After taking out the trash * B. After using the restroom * C. After shaking hands * D. After wrapping baked cookies
D. After wrapping baked cookies
TCS/Potentially hazardous foods in the refrigerator shall be stored for no more than:
* A. 7 days * B. 7 weeks * C. 7 months * D. 7 years
A. 7 days
Which statement about refrigerators and/or freezers is incorrect?
* A. Monitor unit temperatures frequently * B. Do not store foods on the bottom (floor) of the unit * C. Do not line shelves * D. Do not clean refrigerators and/or freezers regularly
D. Do not clean refrigerators and/or freezers regularly
Which is not an example of cross-contamination?
* A. Using the same cutting board for raw meat and then salad * B. Wearing the same gloves for more than 4 hours * C. Washing hands after using the restroom * D. Raw foods dripping on ready-to-eat foods in the refrigerator
C. Washing hands after using the restroom
An employee cuts their hand on a knife while slicing a head of lettuce. What “corrective action” should be taken?
* A. Wash off the cutting board and knife * B. Clean and sanitize the slicer * C. Discard lettuce, wash hands and apply a clean bandage, sanitize utensils and cutting board
C. Discard lettuce, wash hands and apply a clean bandage, sanitize utensils and cutting board
When checking temperatures, thermometers should be placed:
* A. In the center and/or the thickest part of the food * B. In two locations near the edge of the food * C. On the bottom of the container * D. On the surface of the food
A. In the center and/or the thickest part of the food
Detergent is to clean, as sanitizer is to:
* A. Clean * B. Detergent * C. Grease * D. Sanitize
D. Sanitize
First-in, first-out (FIFO) refers to:
* A. Proper rotation of trash and waste in the kitchen * B. Proper rotation of foods during storage * C. Improper rotation of foods during storage * D. A person responsible for closing the refrigerator door
B. Proper rotation of foods during storage
A swollen can of soup may indicate:
* A. It was temperature-abused * B. It was held at very cold temperatures * C. It contains hazardous molds * D. It may contain Clostridium botulinum (botulism)
D. It may contain Clostridium botulinum (botulism)
Which of the following is the most frequent contributor to illness?
* A. Undercooking * B. Improper food temperatures * C. Dirty aprons * D. The wrong concentration of sanitizer
B. Improper food temperatures
The temperature danger zone for Time/Temperature Control for Safety (TCS) Foods (hazardous foods) is:
* A. 41 to 135°F * B. 40 to 140°F * C. 39 to 140°F * D. 41 to 155°F
A. 41 to 135°F
Cross-contamination can occur when:
* A. Raw foods are stored above ready-to-eat foods * B. Cutting boards are not clean and sanitized in-between use * C. Sponges and cloths used on countertops are not adequately cleaned and sanitized D. All the above
D. All the above
In a HACCP plan, the Critical Control Point (CCP) for cooling a steak salad would be:
* A. Cool to 41°F within eight hours * B. Cool to 41°F within six hours or less * C. Cool to 70°F in two hours or less, and then to 41°F within four hours or less * D. Cool to 70°F in two hours or less, and then to 41°F within two hours or less
C. Cool to 70°F in two hours or less, and then to 41°F within four hours or less
At a self-service bar, utensils should be placed:
* A. In the food * B. On the lid of the container * C. In water * D. On a damp cloth
A. In the food
Fly zappers should not be installed:
* A. Over food prep surfaces * B. Near the stove or other cooking equipment * C. In the food storage areas * D. All the above
D. All the above
What does CCP stand for?
Critical Control Point
What does HACCP mean?
Hazard Analysis Critical Control Point
What does FDA stand for?
Food and Drug Administration
What does CDC stand for?
Centers for Disease Control and Prevention
What does USDA stand for?
United States Department of Agriculture
During a routine inspection, you find that a batch of cooked chicken has been left out at room temperature for 3 hours. What is the appropriate corrective action according to food safety protocols, and why?
A. Refrigerate the chicken immediately.
B. Reheat the chicken to 165°F.
C. Discard the chicken immediately.
D. Serve the chicken within 1 hour.
C. Discard the chicken immediately.
How would you apply the concept of “time as a public health control” in a restaurant, and what are the critical points to monitor to ensure food safety?
A. Keep food at room temperature for 6 hours, then refrigerate.
B. Hold food without temperature control for up to 4 hours, then serve, sell, or discard it.
C. Use time control for foods held at 135°F or higher.
D. Discard food if it reaches 90°F at any time.
B. Hold food without temperature control for up to 4 hours, then serve, sell, or discard it.
What are the potential biological, chemical, and physical hazards during the preparation of a salad that includes raw vegetables, nuts, and grilled chicken?
A. Bacteria from undercooked chicken, allergens from nuts, plastic pieces from packaging.
B. Viruses from raw vegetables, preservatives in nuts, metal shavings from knives.
C. Spoilage from nuts, toxins in raw vegetables, sand from vegetables.
D. Bacteria from salad dressing, chemicals from dishwashing, glass from broken plates.
A. Bacteria from undercooked chicken, allergens from nuts, plastic pieces from packaging.
A new employee accidentally stores raw seafood on the top shelf of a refrigerator above ready-to-eat foods. What are the potential risks involved, and how should you correct the situation?
A. Cross-contamination from seafood juices; move seafood to the bottom shelf.
B. Risk of freezing; move the seafood to a warmer area of the fridge.
C. Seafood will dry out; cover it with plastic wrap.
D. Spoilage; use the seafood immediately.
A. Cross-contamination from seafood juices; move seafood to the bottom shelf.
Describe the steps to properly calibrate a thermometer and explain why this process is critical.
A. Place in boiling water and adjust to 200°F; this ensures safety during cooking.
B. Place in ice water and adjust to 32°F; accuracy prevents undercooking.
C. Place in warm water and adjust to 100°F; ensures food is kept warm.
D. Place in oil and adjust to 375°F; necessary for frying.
B. Place in ice water and adjust to 32°F; accuracy prevents undercooking.
A restaurant plans to introduce a new dish that includes sous vide cooking. What are the key food safety concerns associated with this method, and how can they be mitigated?
A. Risk of overcooking; cook at a lower temperature.
B. Growth of anaerobic bacteria; monitor and verify cooking temperatures.
C. Risk of burning; use lower heat.
D. Spoilage during cooking; cook for longer times.
B. Growth of anaerobic bacteria; monitor and verify cooking temperatures.
During a health inspection, the inspector finds that the sanitizer concentration in the dishwashing machine is too low. What immediate actions should you take, and what are the possible consequences if this issue is not corrected?
A. Increase the detergent level; dishes will be greasy.
B. Stop use, adjust sanitizer, rewash dishes; inadequate sanitation can lead to foodborne illness.
C. Lower the water temperature; dishes will break.
D. Use more water; dishes will be left unclean.
B. Stop use, adjust sanitizer, rewash dishes; inadequate sanitation can lead to foodborne illness.
Explain the importance of the “first-in, first-out” (FIFO) method in food storage, and provide an example of how neglecting this practice could lead to food safety issues.
A. FIFO reduces clutter; forgetting it can lead to expired food.
B. FIFO ensures fresh food is always available; neglecting it can lead to using spoiled food.
C. FIFO is for organizing utensils; not using it can cause accidents.
D. FIFO is used for waste management; neglecting it can cause trash build-up.
B. FIFO ensures fresh food is always available; neglecting it can lead to using spoiled food.
what does FIFO mean?
First-In, First-Out
What is Ciguatoxin?
Ciguatoxin is a toxin from marine microorganisms (Gambierdiscus toxicus) that accumulates in large fish like barracuda and grouper. When humans eat these fish, they can get ciguatera poisoning, which causes nausea, vomiting, tingling, and a reversal of hot and cold sensations. Cooking does not destroy this toxin.
What is Foodborne Botulism?
Foodborne Botulism is a serious illness caused by eating food contaminated with a toxin produced by Clostridium botulinum bacteria. It can lead to muscle paralysis, difficulty breathing, and can be life-threatening. It’s often linked to improperly canned, preserved, or fermented foods. Prompt treatment with antitoxins is critical.
What is the Temperature Danger Zone range in Fahrenheit?
41-135°F.
How often can bacteria double their population?
Every 20 minutes.
How long should you wash/rub hands together for effective cleaning?
10-15 seconds.
What should the water temperature be for washing hands?
At least 85°F through a mixing valve or combination faucet.
How should handwashing with a hand dip be maintained?
At a strength equivalent to at least 100 mg/L chlorine, with hands immersed for at least 15 seconds without the need to reactivate the faucet.
What is the required receiving temperature for meat, poultry, fish, sliced melons, and dairy?
41°F or lower.
At what temperature must hot foods be held to ensure safety?
135°F or higher.
At what temperature should frozen foods be received?
Frozen, potentially at 0°F/-18°C or lower.
At what temperature range are chemical sanitizers typically effective?
Between 75°F and 120°F.
What is the proper method for cooling hot foods?
Cool from 135°F to 70°F within 2 hours, then to 41°F or lower within 4 hours.
How do you calibrate a thermometer for use in a freezer?
Hold it for 30 seconds, calibrate to 32°F
How do you calibrate a thermometer for use in hot foods?
Hold it for 30 seconds, calibrate to 212°F
How long should you check the temperature in two different places?
For a minimum of 15 seconds.
How far below the required food temperature should the air temperature in a refrigerator be?
Approximately 2°F lower.
How much space should mobile equipment have from the floor and walls?
At least 6 inches from the floor and 6 inches from the wall.
What should be the temperature and humidity for storing dry foods?
Between 50-70°F and 50-60% humidity
At what temperature should meat, poultry, fish, and dairy be stored?
41°F or lower.
What is the required storage temperature for eggs?
41°F or lower.
How long can potentially hazardous foods be kept at 41°F or below?
For no more than seven days.
How long can vacuum-packed (ROP) foods be stored at 41°F?
No more than 14 days.
When reheating foods, how quickly should they pass through the danger zone of 70-125°F?
As quickly as possible.
To what internal temperature must meat, poultry, stuffing, and stuffed meats be cooked?
165°F for 15 seconds.
What is the required internal temperature for cooking pork, ham, and eggs?
145°F for 15 seconds.
What is the two-stage cooling method for hot foods?
Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F or lower within 4 hours
How should you hold hot foods at or above 135°F?
For no more than 4 hours, and check food temperatures every 2 hours.
What is the minimum temperature for water during sanitizing immersion?
At least 171°F.
What should be the rinse water temperature when manually sanitizing?
At least 180°F.
How often should food-contact surfaces be cleaned and sanitized during continual use?
Every 4 hours.
How often should food-contact cooking and baking equipment surfaces be cleaned?
At least every 24 hours
How long must shellfish stock tags be kept on file?
For 90 days from the date the last shellfish was used
What is the “sell by” or “best if used by” date for shucked shellfish?
Packages with a capacity of 1.89 L (one-half gallon) or more
What is the requirement for smooth surfaces on food equipment regarding pits/inclusions?
Must equal to or exceed that of a #3 stainless steel
: What is the minimum air gap required between the water supply inlet and the flood level of equipment?
At least 16 mm (one inch) up to 25.4 mm (one inch).
What are the lighting requirements in food storage/walk-in refrigerators?
At least 10-foot candles (ft-c).
What pH level is considered safe for potentially hazardous foods?
pH greater than 4.6.
What is the acceptable water activity (aw) level for potentially hazardous foods?
Greater than 0.86.
When thawing food under running water, what is the maximum allowable time, and at what water temperature should the food be kept?
No more than 2 hours at a water temperature of 70°F or below, with thawed portions not to exceed 41°F.
What is the required cooking temperature and duration for poultry, stuffing, and stuffed meats?
165°F for 15 seconds.
To what temperature and for how long should pork, ham, bacon, fish, and eggs be cooked?
145°F for 15 seconds.
What is the minimum cooking temperature for ground meats or sausage, and how long should it be maintained?
155°F for 15 seconds.
To what temperature must fruits and vegetables be cooked if they are intended for hot holding?
135°F.
What temperature must potentially hazardous foods reach when cooked or reheated in a microwave, and how long should they stand afterward?
165°F, and they must stand for 2 minutes.
Describe the two-stage cooling method, including the required temperature changes and time limits.
Cool foods from 135°F to 70°F within 2 hours, then to 41°F or lower within a total of 6 hours. When cooling thick foods in shallow pans, place the food in pans no more than 2 inches deep.
To what temperature must potentially hazardous foods be reheated, and within what time frame?
165°F for 15 seconds within 2 hours.
At what temperatures must hot and cold foods be held, and how often should food temperatures be checked?
Hot foods must be held at 135°F or above, and cold foods at 41°F or below. Food temperatures should be checked every 2 hours.
How should in-use utensils be stored, and what temperature must the water container maintain?
In-use utensils may be stored in a water container, and the water temperature must be maintained at least 135°F.
What is the minimum water temperature required for manual sanitizing (immersion in hot water)?
At least 171°F.
What should be the sanitizing rinse water temperature in a mechanical dishwashing machine?
At least 180°F.
What is the typical temperature range for effective chemical sanitizers, and what should you always do when using them?
Between 75°F and 120°F, and always follow the label/directions.
How often should food-contact surfaces be sanitized during continual use?
At least every 4 hours, or when changing foods or tasks.
How frequently should food-contact cooking and baking equipment surfaces be cleaned?
At least every 24 hours.
How often should the cavities and door seals of microwave ovens be cleaned?
At least every 24 hours, following the manufacturer’s instructions.
How long must you keep shellfish shell stock tags on file after the last shellfish was used?
90 days.
What is the “sell by” or “best if used by” date requirement for shucked shellfish with a capacity of less than 1.89 L (one-half gallon)?
The “sell by” or “best if used by” date must be followed.
What defines a smooth surface for food equipment?
A surface free of pits/inclusions, with cleanability equal to or exceeding that of (100 grit) #3 stainless steel.
What is the maximum allowable spacing for fixed equipment from adjoining equipment or walls?
No more than 1 mm or one thirty-second inch.
What is the required mesh size for screen openings to protect against pests?
At least 16 mesh to 25.4 mm (16 mesh to 1 inch).
What is the required air gap between the water supply inlet and the flood level rim of plumbing fixtures or equipment?
The air gap must be at least twice the diameter of the water supply inlet and not less than 25 mm (1 inch).
What are the minimum lighting requirements in food storage, prep, and equipment use areas?
10-foot candles (ft-c) in food storage/walk-in refrigerators, 20 ft-c in food prep areas, and 50 ft-c in areas where knives, slicers, or other equipment are used.
What is the pH level threshold for potentially hazardous foods?
Greater than 4.6 pH.
What is the water activity (aw) threshold for potentially hazardous foods?
Greater than 0.86 aw.
