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National Food Safety Manager > National Food Safety Manager > Flashcards

National Food Safety Manager Flashcards

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1
Q

A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed?

A

Immediately prior to squeezing or preparing.

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2
Q

Name three things that should be done when storing chemicals used in a foodservice establishment?

A

Chemicals that are not in their original container should be labeled with their common name

Chemicals should be stored away from any food products or food storage areas

Chemicals should be stored beneath non-chemical items in the storage area

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3
Q

Powdered bug repellent has accidentally contaminated an establishment’s supply of flour. What could the manager have done to avoid this?

A. Place the flour container below the bug repellent container in the dry storage area

B. Keep the powdered bug repellent in a non-food storage area

C. Place a more responsible employee in charge of bug repellent storage procedures

D. All of the above

A

B. Keep the powdered bug repellent in a non-food storage area

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4
Q

Ground turkey meat used for turkey burgers should be cooked to a minimum internal temperature of _____ for ____ seconds.

A

165

15

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5
Q

In which of the following situations is bare-hand contact with food acceptable?

A. Preparing salads with washed hands

B. Chopping onions for use in the hamburger toppings bar

C. Slicing cheese for cold deli sandwiches

D. All of the above

E. None of the above

A

E. None of the above

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6
Q

Name the big 8 food allergens.

A
  1. Milk
  2. Eggs
  3. Fish
  4. Shellfish
  5. Treenuts
  6. Peanuts
  7. Wheat
  8. Soy
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7
Q

A chef uses the ice-point method to calibrate her thermometer. A few minutes later she re-tests the thermometer and the temperature now reads 36°F (2°C) on the same thermometer. One more test of the thermometer gives a reading of 33°F(1°C). What should the chef do now?

A

Discard the thermometer since it is not working properly

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8
Q

What is the most appropriate air temperature for the inside of a cold storage refrigeration unit?

A

39°F (3.5°C)

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9
Q

If an emergency arises in your establishment, such as a flood or loss of electricity, what should you do?

A

Locate and follow the steps outlined in your emergency management plan

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10
Q

What is the one type of jewelry allowed while working in a food preparation area?

A

Plain wedding band

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11
Q

A manager wants to maintain a set of records that document his establishment’s efforts to maintain food safety. Which of the following records should she keep?

A. Activities related to food safety operations

B. Corrective actions taken when critical limits were not met

C. Employee training procedures

D. All of the above

A

D. All of the above

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12
Q

Which of the following groups is NOT considered a highly susceptible population (HSP)?

A. Children
B. Elderly people
C. Hospital employees
D. Pregnant women
E. People with weak immune systems
A

C. Hospital employees

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13
Q

The acronym FAT TOM stands for what?

A

F Food There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible.

A Acidity Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. The United States Food and Drug Administration’s (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.

T Time Food should be removed from “the danger zone” (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe.

T Food should be removed from “the danger zone” (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe.[3]

O Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as Clostridium botulinum, the source of botulism, are anaerobic.

M Moisture. Water is essential for the growth of foodborne pathogens, water activity (aw) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have aw between 0.95 and 1.0. FDA regulations for canned foods require aw of 0.85 or below.

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14
Q

What is the highest temperature that one should store chicken salad?

A

41°F (5°C)

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15
Q

The temperature danger zone is between ____ and ____.

A

41°F (5°C) and 135°F (57°C)

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16
Q

If you decide to manually clean and sanitize equipment or utensils, what steps should you take?

A

Disassemble (if necessary), rinse, wash, rinse again, sanitize, air dry

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17
Q

Outdoor waste storage containers should be placed?

A

On a concrete or other hard, non-porous surface away from the back entrance to the establishment.

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18
Q

The definition of a foodborne illness outbreak is?

A

When 2 or more people contract an illness from eating the same food

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19
Q

If done properly, how many days can you store ready-to-eat food in a cold storage unit?

A

7 days

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20
Q

Employee training should occur:

A. weekly.
B. monthly.
C. quarterly.
D. continually during the term of employment.

A

D. continually during the term of employment.

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21
Q

In order for heat sanitation to work effectively, the temperature of the water must be _____.

A

171°F (77°C) or higher

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22
Q

When asked a question about recipe ingredients due to a food allergy, you should:

A

allow the designated food allergy expert or food safety manager (person-in-charge) to answer any customer questions.

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23
Q

If you are providing catering service to an event outside of your establishment, prepared hot-foods must be maintained at _____ or higher during the delivery process.

A

135°F (57°C)

24
Q

Which of the situations below does NOT require the employee to wash her hands?

a. When putting on a new pair of single-use gloves
b. After using the bathroom
c. Before washing silverware
d. After smoking a cigarette

A

c. Before washing silverware (correct answer)

25
Q

If a recipe calls for ground turkey and ground beef, what is the minimum safe internal cooked temperature for the recipe?

A

165°F (74°C)

26
Q

Foodborne pathogens require a slightly acidic pH level of _____, while they thrive in conditions with a pH of _____. The United States Food and Drug Administration’s (FDA) regulations for acid/acidified foods require that the food be brought to pH ___ or below.

A
  • 4.6-7.5
  • 6.6-7.5
  • 4.5
27
Q

Food should be removed from “the danger zone” within ___-___ hours, either by _____ or _____. While most guidelines state two hours, a few indicate four hours is still safe.

A
  • 2-4
  • Cooling
  • Heating
28
Q

Almost all foodborne pathogens are _______, that is requiring oxygen to grow. Some pathogens, such as Clostridium botulinum, the source of botulism, are ______.

A
  • Aerobic

- Anaerobic

29
Q

______ is essential for the growth of foodborne pathogens.

Water activity (aw) is a measure of the water available for use and is measured on a scale of _____.

Foodborne pathogens grow best in foods that have aw between ___ and ____.

FDA regulations for canned foods require aw of _____ or below.

A
  • Water
  • 0-1.0
  • 0.95 and 1.0
  • 0.85
30
Q

What is the best way to prevent flies in a food establishment?

a. Use a high quality fly repellent daily
b. Practice effective sanitation and cleaning techniques
c. Leave trash cans open so the flies will stay near them
d. None of the above

A

b. Practice effective sanitation and cleaning techniques

31
Q

You have received a shipment of frozen meats. You notice water damage and large ice crystals in the packaging. This may be a sign that:

a. the meats are safe because the ice has not melted.
b. the meats are safe because they are currently frozen.
c. the meats may be unsafe because of temperature abuse during delivery.
d. None of the above

A

c. the meats may be unsafe because of temperature abuse during delivery.

32
Q

There are certain employee illnesses that you MUST report to the local regulatory authority. Which of the illnesses listed below is NOT a reportable illness?

a. Flu
b. Jaundice
c. Salmonella poisoning
d. Shigella, spp
e. Hepatitis A

A

a. Flu

33
Q

Which of the following is NOT a safe way to serve ready-to-eat foods?

a. Using tongs
b. Using deli paper
c. Using properly washed hands
d. These are all safe methods

A

c. Using properly washed hands

34
Q

The serving utensils in a self-service buffet should be stored__________.

a. in pales of clean water next to the station.
b. in each of the food items with the handles safely out of the food.
c. however you prefer, as long as the food is kept at the proper holding temperature.
d. None of the above.

A

b. in each of the food items with the handles safely out of the food.

35
Q

Which of the following items is NOT required at a hand washing sink?

a. Automatic hand sanitizer dispenser
b. liquid, bar or powdered hand soap
c. Waste receptacle
d. “Hand Washing Only” sign

A

a. Automatic hand sanitizer dispenser

36
Q

Eggs are safe at an internal temperature of ____ or lower

A

45°F

37
Q

The best way to cool hot foods is to:

a. place the whole uncovered container of food in a freezer so the cold air can get to it more easily.
b. place the whole covered container of food in a freezer.
c. let the food cool slowly over several hours to protect the taste of the food.
d. divide the food into small portions and place in shallow pans before cooling.

A

d. divide the food into small portions and place in shallow pans before cooling

38
Q

What is the best way to prevent cross-contamination of food?

a. Cut raw meats on a cutting board before cutting cooked meats.
b. Use the same tongs for both the blueberry and banana nut muffins.
c. Use separate cutting boards for raw chicken and bread.
d. Make sure to cook all fried foods in the same oil so they don’t contaminate other foods.

A

c. Use separate cutting boards for raw chicken and bread.

39
Q

Which of the following foods is allowed to be prepared at a private home then sold in your establishment?

a. Canned fruit preserves
b. Marinated chicken breasts
c. Bread pudding
d. Steamed broccoli
e. None of the above

A

e. None of the above

40
Q

Aflatoxin poisoning is most closely associated with the consumption of:

A

Field-grown corn or fungi

41
Q

Which of the following pathogens can potentially be killed with long-term, very cold storage?

a. Bacteria
b. Parasites
c. Viruses
d. Plant toxins

A

b. Parasites

42
Q

To safely cool hot foods, the food must cool to 70°F (21°C) in ____ , and to 41°F (5°C) within ____ .

A
  • 2 hours

- 6 hours

43
Q

Which of these are NOT considered time and temperature control for safety food.

a. Pork chops
b. Oysters
c. Un-cut watermelon
d. Cooked black beans
e. Baked potatoes

A

c. Un-cut watermelon

44
Q

Where is the sensing area of the bi-metal stemmed thermometer located?

A

At the end of the probe.

45
Q

The original versions of documents containing chemical hazard information are known as?

A

Material Safety Data Sheets (MSDSs)

46
Q

______ sheets are required for all hazardous chemicals used in your establishment.

A

MSDS

47
Q

Shellfish tags must be kept on file for ____ days after all the shellfish in the lot has been used or discarded.

A

90

48
Q

What is the minimum required internal temperature for cold foods that are re-heated using a microwave oven?

A

165°F (74°C)

49
Q

The three most common chemical sanitizers are -

A

Quaternary ammonium (quats), Iodine, and Chlorine

50
Q

What is the most common source of physical contamination of food?

A

Loose hair falling into food during preparation.

51
Q

Food service employees are prohibited from handling or touching any service animals while on duty? (T/F)

A

True

52
Q

Single use gloves can be re-used, as long as they are washed and sanitized properly. (T/F)

A

False

53
Q

Raw poultry should be stored above raw ground beef because the minimum required cooking temperature for ground beef is higher than it is for poultry.

A

False

54
Q

Cooking a turkey to an internal temperature of 165°F (74°C) or higher is a ___________.

a. core item.
b. priority foundation item.
c. priority item.
d. good idea

A

c. priority item.

55
Q

A container of vegetable soup is held at 140°F (60°C). After two hours a temperature reading shows that the soup temperature is now 127°F (53°C). In order to serve the soup safely, what temperature should the soup be re-heated to before serving?

A

165°F (74°C) for 15 seconds

National Food Safety Manager (10 decks)

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