Part 2

Question 1

Which item should be rejected?

a. Bags of organic cookies in torn packaging.
b. Bottled milk at 41 degrees F
c. Shell eggs at an air temperature of 45 degrees F
d. Live oysters at 50 degrees F

Answer 1

a. Bags of organic cookies in torn packaging

Question 2

Ready to eat T.C.S. food prepped in house must be date marked if it is held for more than how many hours?

Answer 2

24 hours

Question 3

A local nursing home has a yearly barbecue for its residents. Which food item should not be served? Why?

a. Raw hamburgers
b. Raw carrots
c. Potato salad
d. Deviled eggs

Answer 3

a. Raw/Rare hamburgers

Because that is a Potentially Hazardous Food that cannot be served to the high-risk population like elderly people.

Question 4

When transporting food off site, how should information such as a use by date and time be communicated to the offsite staff?

Answer 4

Labels on food.

Question 5

What is the minimum internal cooking temperature for a veal chop?

Answer 5

145 degrees Fahrenheit.

Question 6

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

Answer 6

6 hours.

Question 7

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

Answer 7

4 hours later; 3:00 pm

Question 8

What should be done with preset, unwrapped utensils that appear to be unused after quests have left the table?

Answer 8

Needs to be washed and sanitized.

Question 9

What rule for serving bread should food handlers practice?

Answer 9

Never reserve uneaten bread.

Question 10

In a self service are, bulk unpacked food does not need a label if the product…

Answer 10

If it is not PHF; doesn’t make a claim about health or nutrient content.

Question 11

The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minuted to allow the internal temperature to reach 165 degrees F. HAACP principle is addressed by cooking the duck breast to 165 degrees F?

Answer 11

Establish Critical Limits.

Question 12

What does HAACP stand for and what are the principles?

Answer 12

Hazard Analysis Critical Control Point.

1. Hazard Analysis
2. Determine Control Point
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Record information/ Establish Documentation

Question 13

What must a food handler with an infected hand wound do to work safely with food?

Answer 13

Cover the finger with impermeable cover or band aid then put a single use glove on .

Question 14

Which of these food processes does not require a variance from a regulatory authority?

Answer 14

Buying bean sprouts from reputable supplier.

Question 15

What is cross connection?

Answer 15

Physical link between safe water and dirty water.

Question 16

What information must be posted on a dishwasher?

Answer 16

Correct Settings

Question 17

What scenario can lead to pest infestation?

Answer 17

Storing recyclables in paper bags; Buying food from unapproved suppliers; Poor cleaning practices, etc.

Question 18

What is the first step in developing a HAACP plan?

Answer 18

Hazard Analysis

Question 19

What factors influence the effectiveness of a chemical hand-sanitizer?

Answer 19

Temperature, Contact Time, pH, Concentration, and Water Hardness.

Question 20

What is the first step of cleaning and sanitizing stationary equipment?

Answer 20

Unplug the unit.

Question 21

What temperature should the water be for manual dish-washing?

Answer 21

110 F at minimum.

Question 22

What organization requires a Material Safety Data Sheet to be included with hazardous chemicals?
***Jada’s baby name

Answer 22

OSHA - Occupation Safety and Health Administration

Question 23

What must staff members do when transferring chemicals to a new container?

Answer 23

Label the new container.

Question 24

What is the correct temperature for a high-temperature dishwasher’s final sanitizing rinse cycle?

Answer 24

180 F at minimum.

Question 25

What must food handlers do when handling ready to eat food?

a. wear an apron
b. wear single-use gloves
c. sanitize their hands
d. use bare hands

Answer 25

b. wear single-use gloves.

Question 26

Why are people who take certain medications at risk for food borne illness?

Answer 26

Immune system is being weakened or compromised.

Question 27

What should be done with a package of flour that is received with signs of dampness on the bag?

Answer 27

Recall it, send it back.

Question 28

Which responsibility is included in the Food and Drug Administration’s role?

Answer 28

Regulated food transported across state lines.

Question 29

What is the minimum internal temperature to prevent pathogens from growing in hot food on a serving line?

Answer 29

135 degrees F

Question 30

What should staff do when receiving a delivery of food and supplies?

Answer 30

Inspect all food items.