Foods II Module 1.05-1.06

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

• by rinsing it from the surface and then applying it a second time

• by testing the surface first to confirm that there are no pathogens

• by using a test kit to check the sanitizer's concentration when mixing it

• by heating it to the temperature recommended by the manufacturer

What does the L stand for in the FDA's ALERT tool?

• listen

• leave

• limit

• look

What should a manager do in the event of a hurricane-caused power outage?

• call Environmental Health and follow its guidance

• close the operation and throw out all the food

• continue operations as normal

• donate the food to a local food bank

For which process is a variance from a regulatory authority unnecessary?

• smoking food as a method to preserve it

• buying bean sprouts from a reputable supplier

• packing food using Reduced-Oxygen Packaging (ROP)

• pasteurizing juice on-site

Which is least likely part of an allergen-control plan?

• retaining ingredient labels for all foods used in the establishment

• scheduling consultation with a chemical representative

• having menu notes for ingredients used in different dishes

• training servers on the major food allergens

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 “secret” ingredients

• explain the symptoms of an allergic reaction to customers before they order

• when customers arrive, tell them the food may cause allergic reactions

• tell customers with food allergies they will not be able to receive service

The director for the hospital is concerned about food safety after recent outbreaks related to foods served to highly susceptible populations. You tell her about how all your suppliers are approved, you train employees regularly and there are several certified food protection managers on the team. She is still nervous, and wants to know if there is more you can do. Which is not a good option?

• Suggest writing HACCP plans for all the meals produced.

• Tell her that it is impossible to keep food 100% safe and that you are doing enough.

• Revisit your training plans and standard operating procedures and look for ways to improve.

• Call your health inspector and ask if you can meet to discuss improving weak areas from your last inspection.

Which is an example of a critical limit in a hamburger patty HACCP plan?

• storing hamburger buns on a bun rack

• cooking hamburgers to 155 F for 15 seconds

• measuring pepper in a recipe

• slicing tomatoes to no more than one half of an inch thick

Which is an unsafe guideline for commercial kitchen facilities?

• purchase equipment that is NSF approved

• put floor-mounted equipment on legs at least 6 inches high

• create an air gap to prevent backflow

• clean garbage containers near food-storage areas

What is the first step of cleaning and sanitizing stationary equipment?

• Take off removable parts.

• Unplug the unit.

• Spray the surface with cleanser.

• Wash the equipment's surface using hot water.