Kitchen Course Flashcards
Exam
The purpose of a food safety management system is to
prevent foodborne illness and hazards
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
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?
corrective action
A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed.
This is an example of which step in active managerial control?
management oversight
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
One way for managers to show that they know how to keep food safe is to
become certified in food safety
Sewage backs up in a food storage area and there is a significant risk of contamination to the food stored there.
What should be done?
stop service and 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 manager should know whom to contact about suspicious activity,
monitor the security of products, keep food defense information accessible, 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?
12 seconds
After which activity must food handlers wash their hands?
handling soiled items
The main reason food handlers should not scratch their scalp is to avoid
spreading pathogens to food
What must a food handler with facial hair do to prevent food contamination?
wear a beard restraint
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 glove
What is the only jewelry that may be worn on the hands or arms while handling food?
a plain band ring
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be
considered an outbreak?
at least two
When should a food handler with a sore throat and fever be excluded from the operation?
customers served are primarily 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
What should food handlers do after prepping food and before using the restroom?
take off their apron
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
remove the lid of the container and place a thermometer stem into the sour cream
Ice crystals on a frozen food item indicate
time and 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
Supplies should be stored away from the walls and at least off of the floor.
6 inches off the ground
Soup that is being hot-held on a buffet should be labeled with the
name of the food
How should chemicals be stored?
separate from food
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 recalled food separate 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°F (21°C)
6 hours
When delivering food for off-site service, raw poultry must be stored
separately from ready to eat foods
What is the minimum internal cooking temperature for seafood?
145 DEGREE F
Food must be cooled from 135°F to 70°F (57°C to 21°C) within hours __and then from 70°F to 41°F (21°C to 5°C)
or lower in the next __ hours.
2,4
Hot TCS food being hot-held for service must be at what temperature?
135 degrees F
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 pathogen growth?
125 degree F to 70 degree F
What food item would the FDA advise against offering on a children’s menu?
raw cheeseburgers
What should a manager do with a food handler who has diarrhea?
exclude from the operation
Which can lead to chemical contamination?
Tomato juice served in a pewter pitcher
Which is a 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 is an example of physical contamination?
bones in fish
Which symptom could mean a customer is having an allergic reaction to food?
swollen tongue
To prevent food allergens from being transferred to food,
clean and sanitize utensils before preparing an allergen special order.
Which is a Big Nine food allergen?
sesame
What is the minimum temperature that must be maintained when holding hot chicken soup for service?
135 degrees F
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 degree F
A food handler has been holding chicken salad for sandwiches in a cold well for five hours.
When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?
discard the chicken salad
Meat cooked in a microwave oven must reach an internal temperature of
165 degrees F
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 food is raw or uncooked
TCS food that will be reheated for hot holding must reach a temperature of at least
165°F (74°C) for 15 seconds within two hours
What is the correct way to store mops in between uses?
hanging on a hook
A busser poured some cleaner from its original container into a smaller working container.
What else does the busser need to do?
label the working container with chemical name
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.
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
180 degrees F
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
rinsing
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 prep areas
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 the 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 must a master cleaning schedule contain?
what should be cleaned, by whom, when, and how.
A handwashing station should have running water supplied at a temperature of at least
85 degrees F
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.
What has the food handler done wrong?
cross contamination
Which piece of equipment does not meet the appropriate standards for contact with food?
Water glass with a CSA Star mark
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?
4 inches
