November 4th, Test

Question 1

List the items that are hazard to food

Answer 1

Biological Hazard, Physical Hazard and Chemical Hazard

Question 2

An example of a chemical hazard would not include

Answer 2

Bony fragments in the meat

Question 3

A parasite found in raw or lightly coked

Answer 3

Anisakiasis

Question 4

When removing a can from dry storage,you notice the can is swollen, You discard the can immediately due to the risk of.

Answer 4

Clostridium Botulinum

Question 5

The following would be an example of a highly susceptible population

Answer 5

Elderly people living in an nursing home

Question 6

The most common place to find Staphyococus Aureus is

Answer 6

People

Question 7

A major food allergen could include all of the following except

Answer 7

Tree Pollen

Question 8

Ways to prevent a physical hazard include al of the following except

Answer 8

Refrigerate potentially hazardous foods

Question 9

Hepatitis A can be found in all of the following except

Answer 9

Coked meat

Question 10

All of the following are an example of a physical hazard except

Answer 10

Pesticide on the food prep counter

Question 11

Potentially Hazardous Foods (PHF/TCS) must be reheated to a temperature of

Answer 11

165 F

Question 12

Food that is being reheated to hot hold must reach a temperature of

Answer 12

165 F

Question 13

What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices?

Answer 13

135 F to 70 F within 2 hours, and 135 F to 41 F within 6 hours.

Question 14

A PHF/TCS is a food that

Answer 14

Allows bacteria to grow rapidly

Question 15

The safest method for thawing a roast is

Answer 15

IN the refrigerator at 41 F or below

Question 16

Foods may not be stored in all of the following except

Answer 16

Cooler

Question 17

Dry storage should be kept at a temperature of

Answer 17

50 F to 70 F

Question 18

According to the 2005 FDA Food Code when hot holding food, it must be held a minimum temperature of

Answer 18

135 F or higher

Question 19

Food should be raised a minimum of _____ inches off the floor

Answer 19

6 inches

Question 20

Materials used for food contact surfaces should be all of the following except

Answer 20

Dark in color to hide the dirt

Question 21

When using the slush method to calibrate a thermometer, the thermometer should be placed into

Answer 21

A bowl filled with crushed ice and water

Question 22

A Clean in Place (CIP) item must

Answer 22

Be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item.

Question 23

Wood may be used for cutting blocked or baker’s table only if

Answer 23

It is made from hard maple

Question 24

Thermometers that measure temperatures in Fahrenheit only must be accurate to

Answer 24

+ 2 F

Question 25

When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the

Answer 25

Core temperature

Question 26

The five steps to a manual ware washing sink in order

Answer 26

Scrape, wash, rinse, sanitize, air dry

Question 27

When the hostess is seating customers at a table with presets tableware, it is most important that the hostess

Answer 27

Remove any excess tableware

Question 28

Acidic foods cannot be placed in or on

Answer 28

Copper or galvanized metal containers

Question 29

When sanitizing with chlorine, the chlorine should be checked and be at a temperature of

Answer 29

75 F

Question 30

A dumpster should have all of the following except

Answer 30

Drain holes to remove the excess liquid

Question 31

An employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the employee’s needs?

Answer 31

The medication must be clearly labeled and stored away from food and food preps areas.

Question 32

When eliminating pets, all of the following are acceptable except

Answer 32

Tracking powder

Question 33

A cross connection occurs when

Answer 33

Potable water and non-potable water flow together.

Question 34

An air gap is required above the rim of a sink and a faucet equal to.

Answer 34

1 inch twice the diameter of the faucet

Question 35

Equipment mounted to the counter must be raised a minimum of

Answer 35

4 inches

Question 36

A recall was announced for specific food. The Food Manager gathers up all that they have and keeps this food for return to the vendor in

Answer 36

A location away from any other food

Question 37

All of the following animals are allowed in a retail food establishment except

Answer 37

A small dog being kept in a dog carier

Question 38

A ventilation unit is located in the kitchen to prevent

Answer 38

Grease collecting on the Walls

Question 39

A pests infestation is found in a facility. After resolving the problem, the Food manager established procedures for all of the following except.

Answer 39

Training employees on using pesticides.