Food Safety Flashcard

Front

Which agency enforces food safety in a restaurant or foodservice operation?

Back

State or local regulatory authority

Front

Three components of active managerial control include: identifying risks, corrective action, and training.

Back

identifying risks, corrective action, and training.

Front

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Back

Contact the local regulatory authority before use.

Front

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
whom to contact about suspicious activity.

Back

whom to contact about suspicious activity.

Front

A food handler who has just bused tables must do what before handling food?

Back

Wash hands

Front

As part of handwashing, food handlers must scrub their hands and arms for at least

Back

10 seconds.

Front

To work with food, a food handler with an infected hand wound must

Back

cover the wound with an impermeable cover and wear a single-use glove.

Front

How should food handlers keep their fingernails?

Back

Short and unpolished

Front

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

Back

Restrict the food handler from working with food.

Front

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? Options: Keep the food handler away from duties that involve food., Exclude the food handler from the operation., Make sure the food handler is supplied with disposable gloves., Make sure the food handler washes hands often.

Back

Exclude the food handler from the operation.