What temperature should the water be for manual dishwashing?
Must be at least 110 ̊F (43 ̊C)
food handler at a hospital has a sore throat and a fever
exclude (in non-high risk populations you'd restrict)
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
3:00 p.m
Which process requires a variance from the regulatory authority?
Sprouting seeds or beans
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
Maximum registering thermometer
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Purchasing food from approved, reputable suppliers
What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
Potential allergens
What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance
What does the L stand for in the FDA's A.L.E.R.T. tool?
Look
What must a food handler with an infected hand wound do to work safely with food?
Cover the wound with an impermeable cover and wear a single-use glove
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
Soft boiled eggs
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
Why are people who take certain medications at risk for foodborne illness?
Their immune systems are compromised
A food handler has just finished storing a dry food order? Which step was done correctly?
Stored food away from the wall
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Clean and sanitize the utensils
What information must be included on the label of food packaged on-site for retail sale?
List of ingredients in decending order & allergens
What should a food handler do to make gloves easier to put on?
Select the correct size gloves
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
Use a test kit to check the sanitizer's concentration when mixing it
What should a server do when taking a food order from customers who have concerns about food allergies?
Describe each menu item to customers who ask, including any "secret" ingredients
What scenario can lead to pest infestation?
Storing recyclables in paper bags
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread
food handler has a persistent sneeze, cough, or runny nose
restrict (exclude if high risk population)
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
Why should food temperatures be taken in 2 different locations?
Temperature may vary in the food
What strategy can prevent cross-contamination?
Buy food that does not require prepping
What must food handlers do when handling ready-to-eat food?
Wear single-use gloves (or use spoon, ladel, scoops)
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
8-Apr
When can glass thermometers be used?
When enclosed in a shatterproof casing
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Throw it out
What must staff members do when transferring chemicals to a new container?
Label the container
What is the minimum internal cooking temperature for chicken breast?
165°F (74°C) for <1 second
Which food item has been associated with Salmonella Typhi?
Beverages
What should be done with a package of flour that is received with signs of dampness on the bag?
Reject the flour and return it to the supplier
What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?
Occupational Safety and Health Administration
What temperature must cooked vegetables reach to be safely hot-held for service?
135 °F (57 °C)
What is a cross-connection?
Physical link between safe water and dirty water
the food handler has a infected wound or boil that's not covered properly
restrict (can't work with food)
Single-use gloves are not required when...
washing produce
Which item is a potential physical contaminant?
Jewelry
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Corrective Action
What condition promotes the growth of bacteria?
Food held between 41-135 and even faster 70 ̊F-125 ̊F (21 ̊C and 52 ̊C)
What causes preschool-age children to be at risk for foodborne illness?
Their immune systems are not strong
What symptom requires a food handler to be excluded from the operation?
Jaundice, Vomiting, or Diarrhea
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
135 ̊F (57 ̊C)
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Rare Hamburgers
The "Big Nine" allergens
Milk, Eggs, Soy, Wheat, Fish, shellfish, Peanuts, Tree Nuts, and newly added Sesame
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct handwashing
In a self-service area, bulk unpackaged food does not need a label if the product...
does not make a claim about health or nutrient content
Parasites are commonly associated with what food?
wild game and seafood
How should chemicals be stored?
Away from prep areas
Which of these food processes does not require a variance from a regulatory authority?
Buying bean sprouts from a reputable supplier
When can raw, unpackaged meat be offered for self-service?
At Mongolian barbeques
Which responsibility is included in the Food and Drug Administration's role?
Regulating food transported across state lines (think federal when it involves more than one state)
Which is an example of physical contamination?
Bones in Fish
What should a server do after clearing a table?
Wash Hands
What should staff do when receiving a delivery of food and supplies?
Visually inspect all food items
What temperature must a high-temperature dishwasher's final sanitizing rinse be?
At least 180 ̊F (82 ̊C)
food handler at a restaurant was vomiting this morning from an infectious condition
exclude everywhere
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Go home
A food handler at a restaurant has been diagnosed with an illness caused by salmonella typhi
exclude everywhere
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
3:00 p.m.
What makes gloves easier to put on
Selecting the right size
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addresse...
Critical limit
What is the minimum internal cooking temperature for a veal chop?
145 ̊F (63 ̊C)
What should a food handler do with food after it is thawed in the microwave?
Cook it using conventional cooking equipment
What temperature must stuffed lobster be cooked to?
165 °F (74 °C) for 15 seconds
What rule for serving condiments should be practiced?
Serve condiments in original containers
Where should a food handler wash his or her hands after prepping food?
Designated sink for handwashing
Which item should be rejected?
Bags of organic cookies in torn packaging
How should an item that has been recalled by its manufacturer be stored in an operation?
Separately from food that will be served
What should food handlers do after leaving and returning to the prep area?
Wash hands
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
Labels on food
What practice can help prevent allergic reactions?
Identifying ingredients for customers
What temperatures do infrared thermometers measure?
Surface
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
24 hours
When must a food handler change gloves?
As soon as they become dirty or torn
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Pasteurized
What information must be posted on a dishwasher?
Correct settings
food handler at a nursing home has has jaundice from an infectious condition
exclude everywhere
Bulk unpackaged food in self-service areas must be labeled when...
the manufacturer makes a claim the food is "healthy".
What is the first step of cleaning and sanitizing stationary equipment?
Unplug the unit
When can a foodservice worker with jaundice return to work
When approved by a regulatory authority
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?
5 Hours
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