Foods 2 Review

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

• listen

• leave

• limit

• look

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

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

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

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

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.

What factors influence the effectiveness of a chemical sanitizer?

• concentration, temperature, contact time, pH, and water hardness

• concentration, absorbency, moisture, alkalinity, and salinity

• concentration, protein, acidity, air temperature, and strength

• concentration, water activity, reactivity, pressure, and density

Which must be cleaned and sanitized, as opposed to just cleaned and rinsed?

• kitchen walls

• storage shelves

• prep tables

• garbage containers

Which of the following would not be considered an imminent health hazard and conditions to close after its health inspection?

• a restaurant with a backup of sewage

• a restaurant with hot foods at improper temperatures

• a restaurant with an infestation of insects

• a restaurant with a lack of refrigeration