Sanitation Class Study Questions 1 Flashcards
What scenario can lead to pest infestation?
Storing recyclables in paper bags
What is cross connection?
Physical link between safe water and dirty water
Which organization includes inspecting food as one of its primary responsibilities?
US department of agriculture
What should the server do after clearing a table?
Wash hands
What is the minimum internal cooking temperature for chicken breasts?
165°F
What is the purpose of hand antiseptic?
To lower the number of pathogens on skin
A foodhandler comes to work with diarrhea. what should the manager tell the foodhandler to do?
Go home
When should a foodhandler with sore throat and fever be excused from the operation?
When the customer served are primarily high-risk population
What causes preschool age children to be at risk for foodborne illness?
Their immune system’s are not strong
Where should a food handler wash hands after prepping food?
In the designated sink for handwashing
What thermometer is best for checking the final rinse temperature of a washing machine?
Minimum registering thermometer
What is the minimum internal temperature Hot food must be held at to prevent pathogens from growing?
135°F
When can a foodhandler diagnosed with jaundice return to work?
When approved by the regulatory authority
What should be done with food that has been touched by a sick person?
Throw it out
What food process does not require a variance from the regulatory authority?
Buying bean sprouts from a reputable supplier
What should I foodhandler do to make gloves easier to put on?
Select the correct size
What must staff members do when transferring chemicals to a new container
Label the container
Single use gloves are not required when…
Washing produce
What should foodhandlers do after leaving and returning to the prep area?
Wash hands
What process requires a variance from the regulatory authority?
Sprouting seeds or beans
Parasites are commonly associated with what food?
Wild game
What practice is useful for preventing norovirus from causing foodborne illness?
Exclude staff with vomiting from the operation
What must an operation do before packaging fresh juice on site for later sale
Obtain a variance
What condition promotes the growth of bacteria?
Food being held between 70° F and 125°F
When a delivery of live shellfish such as oysters, mussels, clams, and scallops comes, the temperature upon arrival should be…
45°F and an internal temperature of 50°F
Regulating food transported across state lines is whose job?
The food and drug administration
What should a foodhandler do with food after it has thawed in the microwave?
Cook it immediately, do not let it sit
What symptom can mean a customer is having an allergic reaction?
Wheezing or shortness of breath
What practice should be used to prevent seafood toxins from causing A foodborne illness?
Purchasing food from reputable suppliers
When a delivery of shucked shellfish comes, The temperature upon arrival should be…
45°F or lower
