Serve safe

Question 1

What is Time Temperature Abuse

Answer 1

Time-temperature abuse happens when food is left in the temperature danger zone for a period of time which encourages the development of bacteria.

Question 2

What is the temperature danger zone

Answer 2

135 - 41 degrees Fahrenheit

Question 3

How long should you take to cool an item from 135 degrees to 71 degrees

Answer 3

2 hours

Question 4

how long should you take to cool an item from 71 degrees to 41 degrees

Answer 4

4 hours

Question 5

What does FAT TOM stand for

Answer 5

Food, Acidity, Time, Temperature, Oxygen, Moisture

Question 6

What does FAT TOM represent

Answer 6

the conditions necessary for bacteria and pathogens to grow

Question 7

How hot should the three compartment sinks be

Answer 7

first compartment 110 degrees, second compartment 110 degrees, third compartment 171 degrees or higher.

Question 8

what are the top nine allergens

Answer 8

peanuts, tree nuts, milk, eggs, shellfish, fish, soy, wheat, sesame

Question 9

what is cross contamination

Answer 9

Cross-contamination is the contamination of ready-to-eat food with raw food products, such as lettuce being cut on the same board as raw chicken.

Question 10

what is cross contact

Answer 10

Cross contact is the contact of food allergens with items that do not contain said allergen, most typically dangerous when an allergen-free meal is expected and needed.

Question 11

a co worker stores the bleach next to the flour, what should be done

Answer 11

reprimand the co worker and store the chemicals away from any food, preferably behind a locking apparatus.

Question 12

what should be done if you notice raw chicken juices leak onto the table, where someone is chopping salad just next to.

Answer 12

move the person chopping the salad, check their product for contamination, have them continue their job elsewhere, wipe up the juices, dispose of the cutting board used for the raw product, clean and sanitize the table

Question 13

you receive food items in delivery, check the boxes, and notice gnawing at the corners of the boxes, how should you react

Answer 13

refuse the delivery and request replacements. inform your purveyor.

Question 14

What to do when taking a food order from customers with allergy concerns?

Answer 14

Describe each menu item to the customer who ask, including any “secret” ingredients

Question 15

A food handler just finished storing a dry food delivery, where did they store it if done correctly.

Answer 15

Away from the wall

Question 16

What should be done with food products handled by a food handler who was discovered to be ill?

Answer 16

Throw it away.

Question 17

What should a food handler do after leaving then returning to a food preparation area?

Answer 17

Wash their hands

Question 18

What does the L stand for in FDA’s ALERT acronym

Answer 18

Look

Question 19

What is the minimum time an item must be held at its minimum cook temp to follow food safe standards

Answer 19

15 seconds

Question 20

What factors influence the effectiveness of a chemical sanitizer?

Answer 20

Concentration, temperature, contact time, pH, water hardness

Question 21

Ready to eat food must be labeled and dated if prepped in house and may only be held for how long?

Answer 21

24 hours

Question 22

why must temperature be taken in two places?

Answer 22

To assess any differences in temperature

Question 23

Why are preschool age children and the elderly an at risk population?

Answer 23

Their immune systems are not strong and may be easily compromised

Question 24

How should staff determine whether the chemical sanitizer is the correct strength?

Answer 24

Use the issued test strips, following the instructions on the packaging.

Question 25

When can a glass thermometer be used?

Answer 25

When enclosed in a shatterproof casing.

Question 26

A tuna salad is removed from the cooler at 9 am, then set out to the buffet at 11 am, what time must it be discarded/replaced?

Answer 26

3 pm

Question 27

A food handler has cooled a pot of chili to 70 degrees within 1 hour, how long does he have to chill it to 41 degrees?

Answer 27

5 hours

Question 28

A food handler is prepping a seafood salad. the shrimp has a use by date of april 8th, the scallops a use by date of april 10th. what is the finished salads use by date?

Answer 28

april 8th

Question 29

Parasites are associated with what meat product?

Answer 29

Wild Game Meats

Question 30

Which US department presides over inspection of food as one of its primary responsibilities?

Answer 30

The U.S. Department of Agriculture
USDA