Study Guide

Question 1

All the following are considered TCS foods EXCEPT

Answer 1

Cranberry Sauce

Question 2

The “ Flow of Food “ refers to

Answer 2

The path food follows through an establishment

Question 3

What is the definition of Cross-Contamination?

Answer 3

The transfer of microorganisms from one food or surface to another

Question 4

The three hazards to food safety are:

Answer 4

Chemical, Physical, & Biological

Question 5

The unit used for measuring the chemical concentration in a sanitizing solution is:

Answer 5

PPM

Question 6

Access to the Public Restrooms must NOT be:

Answer 6

Through the food prep or warewash areas

Question 7

A true fact about Viruses’ is:

Answer 7

They are usually spread through poor personal hygiene

Question 8

A key factor to preventing Bacterial Growth is:

Answer 8

Time & Temperature Control

Question 9

The Temperature Danger Zone is:

Answer 9

41 degrees to 135 degrees

Question 10

When washing hands , what part is frequently missed?

Answer 10

Fingernails

Question 11

An example of Physical Hazard is:

Answer 11

Push Pins in the food service area

Question 12

To make something free of dirt and residue is called?

Answer 12

Cleaning

Question 13

Result of Chemical Contamination is:

Answer 13

Spraying glass cleaner on a sneeze guard of an RSS

Question 14

One of the most serious food safety risks is:

Answer 14

Unwashed Hands

Question 15

Source of Chemical Contamination is:

Answer 15

Pewter Pitcher

Question 16

This fact is not TRUE:

Answer 16

Although a food handler may live with or be exposed to someone who is ill they wont contaminate food

Question 17

When does a food handler not have to change their gloves?

Answer 17

when switching to an new untensil

Question 18

What is the best way to control the spread of viruses when working with food?

Answer 18

WASHING your HANDS & ARMS before handling any food

Question 19

When you only have one cutting board , you just cut chicken and now need to prep lettuce. What should you do with the knife and cutting board in between foods?

Answer 19

Scrub the knife & cutting board in hot water and detergent , rinse & sanitize them.

Question 20

What should an employee do when food arrives?

Answer 20

Inspect the whole delivery before putting it away

Question 21

What is the correct way to measure vacuumed-packaged food?

Answer 21

Insert the stem of the probe in between two packages

Question 22

When adjusting the temperature measuring device to measure accurately ; what is that called?

Answer 22

Calibration

Question 23

What is the biggest potential food safety problem in dry storage areas?

Answer 23

Moisture & Heat

Question 24

When putting products in a refrigerator how should they be placed?

Answer 24

Ready to Eat - on top & Poultry - on bottom

Chicken Salad on top

Question 25

A true fact about Frozen Storage is:

Answer 25

Freezing slows the growth of microorganisms

Question 26

When cooking food in the microwave you should:

Answer 26

Stir or rotate halfway through the cooking process

Question 27

Eggs , Milk , and fruit juices are pasteurized which means they are:

Answer 27

Heated to temperatures that reduce bacteria to a safe level

Question 28

What type of eggs should be used for High Risk Populations

Answer 28

Pasteurized eggs

Question 29

Maximum amount of time hot food can be out is:

Answer 29

4 hours

Question 30

When water supply is interrupted for most of your shift what is something you should NOT do

Answer 30

keep preparing and serving food after telling the Health Dept about the situation

Question 31

Potable Water is:

Answer 31

Water that is safe to drink

Question 32

What are the two methods to sanitizing surfaces?

Answer 32

Chemical & Heat sanitizing

Question 33

What NOT to do when Health Inspector comes?

Answer 33

Offer them a drink or food while visiting

Question 34

What level of authority has the BIGGEST impact on food safety

Answer 34

Local Regulatory Agencies

Question 35

What is the correct way to cool a large pot of sauce?

Answer 35

Putting it in ice water

Question 36

Dry food should be stored:

Answer 36

OUT OF SUNLIGHT