If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?

1

45°F

2

41°F

When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature?

1

In the thickest part of the meat

2

On the surface of the meat

3

Between the meat and the bone

4

On the side of the meat

The "Temperature Danger Zone" refers to which range of temperatures?

1

41°F - 135°F

2

32°F - 212°F

3

40°F - 140°F

4

70°F - 125°F

Which of the following symptoms is most commonly associated with foodborne illness?

1

Dizziness or vertigo

2

Diarrhea

3

A rash or hives

4

Congestion

Which symptom should cause a sick employee to be excluded from a food service establishment?

A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?

1

165°F (74°C) for

2

135°F (57°C) (no minimum time)

3

145°F (63°C) for 15 seconds

4

155°F (68°C) for 17 seconds

What is a "thermocouple"?

1

A type of impermeable single-use glove

2

A thermostat in a walk-in cooler

3

A backflow prevention device

4

A metal probed thermometer

If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?

1

45°F

2

41°F

3

32°F

4

40°F

If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

Which of the following is an acceptable method for cooling hot TCS food before storage?

1

In an ice-water bath

2

In the freezer

3

On the counter at room temperature

4

In the walk-in cooler

What is the "Extreme Temperature Danger Zone"?

The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to?

1

Making a corrective action

2

Poor personal hygiene

3

The deliberate contamination of food

4

Time and temperature abuse

Which symptom must be reported to your regulatory authority when it afflicts a food handler?

1

A severe allergic reaction

2

An infected wound or boil

3

Jaundice

4

Diarrhea

n order from left to right, what should be placed in a three-compartment sink for manual dishwashing?

If you will be holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

A dishwashing machine should have the ability to measure which of the following?

1

The concentration of cleaning and sanitizing agents

2

Water temperature

3

Water pressure

4

All of these

You are reheating previously cooked TCS food from the cooler that will be hot-held for service to guests. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot-held?

1

135°F for 15 seconds

2

The food can be safely put into hot holding at any temperature

3

155°F for 15 seconds

4

165°F for any amount of time

Which of the following is considered by the regulatory authority to be an imminent health hazard?

What is the best approach to dealing with pests?

1

All of these

2

Deny pests access to the operation

3

Deny pests food, water, and shelter

4

Work with a licensed pest control operator (PCO)

What is the proper sequence to effectively sanitize dishware, utensils, and equipment?

1

Scrape - wash - rinse - sanitize - air dry

2

Scrape - rinse - wash - sanitize - air dry

3

Scrape - sanitize - wash - rinse - air dry

4

Scrape - wash - sanitize - rinse - air dry

Which activity requires a food handler to wear single-use gloves?

Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to what minimum internal temperature?

1

165°F (74°C) for

2

145°F (63°C) for 4 minutes

3

155°F (68°C) for 17 seconds

4

135°F (57°C) (no minimum time)

How long can you safely store ready to eat TCS food in a cooler at a temperature of 41°F or lower?

Using color-coded cutting boards and utensils is an effective strategy to help prevent what?

1

Cross-contamination

2

A pest infestation

3

Poor personal hygiene

4

Time-temperature abuse

Seafood should be cooked to what minimum internal temperature?

What is the maximum temperature for a cold storage unit?

Ground, chopped, or minced seafood should be cooked to what minimum internal temperature?

The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?

Which type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene?

1

Bacteria

2

Viruses

3

Parasites

4

Fungi

What should you do if food shipments are not delivered at the correct temperatures?

What is the total amount of time that you should allow for cooling a hot TCS food down from 135°F to 41°F or lower before putting it into cold storage?

If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?

These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions?

You are receiving a delivery of cold TCS food. In most cases, what maximum temperature should the food be received at? (Not including shellfish, shell eggs, and milk)

The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?

1

Move the food to a cold storage unit and label it appropriately

2

Serve the food as soon as possible

3

Quickly bring the food to the correct temperature

4

Throw it out

Using food coloring to make ground beef appear fresher is

Freezing food keeps it safe because freezing

Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day?

What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines?

Food handler may wear fingernail polish or artificial nails if they

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least

One of the major food allergens is

Floor coving is used to

To which minimum internal temperature should gravy be reheated in a microwave?

Which is most likely to be contaminated with the virus that caused hepatitis A?

Game animals received for sale in an operation should be

Ready-to-eat food should be thrown out if it has been

The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperatures falls below 135F, the cook tells the manager and then reheats the soup to 165F for 15 seconds. What was the corrective action taken?

During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?

A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the

A food handler would use an infrared thermometer to measure the temperature of which piece of equipment?

Equipment approved for use in the prep area should have a seal of approval from which of the following?

A hand washing sink shall be equipped to provide hot water at a temperature of

Recommendations for foodservice regulations are issued at the federal level through the

The ambient air thermometer in a walk-in cooler must be located

What should a cook do when prepping foods such as Caesar Salad dressing or mayonnaise for highly susceptible populations?

The agency responsible for inspecting operations that ship food to other state is the

The water temperature in the wash sink of a three-compartment sink must be at least

Which type of contaminant is a hair in the costumers hamburger?

Shucked shellfish can be removed from their original container for display when the shell stock tag is retained for how many days?

An operation must obtain a variance from the regulatory authority before

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

A food handler working in a hotel removes cold Caesar salad from the cooler at 11:00 am and delivers it to a conference room for a 1:00 pm buffet luncheon, where it is held without temperature control.

Which items requires a consumer advisory on the menu? a. baked potatoes b. celery stick c. eggs cooked to order d. stir-fried vegetables.

Which food item has been associated with Salmonella Typhi?

What minimum internal temperature does ratites and ground beef need to reach?

The purpose of a food safety management system is to

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

What foods are linked to Non-typhoidal Salmonella?

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in Action Managerial Control?

An imminent health hazard, such as a water supply interruption, requires immediate correction or

When should a food handler with a sore throat and fever be excluded from the operation?

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

What is a basic characteristic of a virus?

Fungi is a foodborne illness associated with

Ready to Eat TCS foods need to have a use by date on them if held in the cooler for longer than

What is the most important factor in choosing an approved food supplier?