Font size
WorksheetsFN2- SS Review Chap 1-5
Total questions: 89
Worksheet time: 56mins
A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
check them for tears
wash them
wipe them with a towel
change them
A foodborne illness can be caused by cross-contamination when (check all that apply):
Contaminated ingredients are discarded and not used
Foods touch contaminated surfaces right before being served
Foods are properly stored, cooked, handled and served
Dirty unwashed towels are used to clean food-contact surfaces
A food handler used the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of...
What are the 3 types of hazards that make food unsafe?
Cross-contamination occurs when...
labels do not contain information on allergens
food is not held at the correct temperature
pathogens transfer from one surface or food to another
deliveries of frozen food are rejected
There are 5 main ways people can make food unsafe. What are they?
What should this food handler do next?
say excuse me
serve customers
go right back to work
wash hands
You need to tell your manager if you...
have a sore throat with fever
are super tired from working late last night
have the worst headache
are experiencing laziness
When a food service worker avoids personal behaviors that can contaminate food, they are:
Spreading foodborne illnesses
Managing inventory
Practicing proper personal hygiene
On time and ready for work
List, in order, the proper steps to washing your hands.
What must a manager do with a recalled food item in the operation?
Combine the item with non-recalled items during preparation.
Record the names of customers who purchase the item.
Store the recalled item separately from other food.
Sell all recalled items within 24 hours.
Large ice crystals in a case of frozen food are evidence that the product may have been
received at 6ºF to 10ºF (-14ºC to -12ºC).
stored at 6ºF to 10ºF (-14ºC to -12ºC).
thawed and refrozen.
shipped correctly.
What factor is most important when choosing an approved food supplier?
It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
It has been inspected and complies with local, state, and federal laws.
What are the packaging criteria for accepting nonfood items?
Soiled but intact
Clean and no more than 2 tears or punctures
Soiled and no more than 2 tears or punctures
Intact, clean, and protected from contamination
Supplies should be stored away from the walls and at least ________ off the floor.
2 inches (5 centimeters)
4 inches (10 centimeters)
5 inches (13 centimeters)
6 inches (15 centimeters)
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours.
24 hours.
36 hours.
48 hours.
Which item is stored correctly in the cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw ground pork stored below raw poultry
Sliced pineapple stored below raw steaks
A food item that is received with an expired use-by date should be
rejected.
used immediately.
accepted but labeled differently.v
accepted but kept separate from other items.
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
At what internal temperature should cold TCS food be received?
41ºF (5ºC) or lower
45ºF (7ºC) or lower
51ºF (10ºC) or lower
55ºF (13ºC) or lower
A food handler who has just bused tables must do what before handling food?
Change apron
Wash hands
Put disposable gloves back on
Wipe hands on a cloth towel
As part of handwashing, food handlers must scrub their hands and arms for at least
3 seconds.
5 seconds.
10 seconds.
20 seconds.
To work with food, a food handler with an infected hand wound must
cover the wound with an impermeable cover and wear a single-use glove.
cover the wound with an impermeable cover and limit contact with food.
wash hands and bandage the wound with an impermeable cover.
apply ointment and bandage the wound with an impermeable cover.
How should food handlers keep their fingernails?
Short and unpolished
Long and unpolished
Long and painted with nail polish
Short and painted with nail polish
What must food handlers do after touching their hair, face, or body?
Wash their hands
Rinse their gloves
Change their aprons
Use a hand antiseptic
Where should personal items, like a coat, be stored in the operation?
On a shelf, above food
On a shelf, below food
In a designated area, away from food.
In a kitchen, away from moving equipment.
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Clean and sanitize them.
Continue working with them.
Set them aside if working with meat again later.
Wash hands and change them.
After prepping food, what must food handlers do before using the restroom?
Take off their aprons
Change their gloves
Take off their hats
Wash their hands
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
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.
Which piece of jewelry is a food handler allowed to wear?
Diamond ring
Leather-band watch
Medical bracelet
Plain-band ring
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
What is calibration?
making sure a knife is sharp
making sure the kitchen is clean
sanitizing the thermometer before using
making sure the thermometer is accurate before using
How can you calibrate a bimetallic stemmed thermometer?
you can't
with cold water
with ice water
with boiling water
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
What internal temp should ground poultry be cooked to?
140F
155F
165F
170F
What internal temp should ground beef or pork be cooked to?
140F
155F
165F
170F
What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?
140F
155F
165F
145F
What internal temp should roasts of beef, pork, veal, or lamb be cooked to?
145F for 15 seconds
155F for 15 seconds
155F for 4 minutes
145F for 4 minutes
With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C).
2
4
6
8
Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made?
the food was held at the wrong temperature
the food was labeled with the wrong time
the food was discarded at the wrong time
no mistakes were made
What must food handlers do when handling ready-to-eat food?
wear gloves
use hand sanitizer
cover wounds with bandages
touch the food as little as possible
Which is not safe when handling ready-to-eat food?
using tongs to handle fried chicken
using a spatula to plate a hamburger
scooping ice into a glass with bare hands
Which is not safe when handling dishware and utensils?
holding dishes by the edge
carrying glass in a stack
storing flatware with the handles up
holding glasses by the middle
Which item may be re-served to another customer?
a partially used cup of salsa
unopened condiment packets
uneaten bread from a bread basket
an uneaten pickle used as a plate garnish
Soup that is being hot-held on a buffet should be labeled with the
name of the food
prep date
soup's ingredients
use-by-date
Which food does not need additional packaging or other protection from contamination when placed on display?
whole raw fruit
bread
danish
open condiments
When delivering food for off-site service, raw poultry must be stored
at a lower temperature than ready-to-eat food
separately from ready-to-eat food
without temperature control
above raw meat
What type of containers should be used to transport food offsite?
insulated
disposable
reusable
biodegrabable
Food for off-site service should be labeled with reheating and service instructions and a(n)
list of ingredients
use-by-date and time
date of preparation
inspection stamp
How should food in vending machines be dispensed?
in original packaging
in reusable packaging
washed and rewrapped
in plastic wrap
What is a variance?
Waiving or changing a requirement
A change in the accuracy of a thermometer
A change in the health inspections process
A change in the weights of food products ordered
What is the discard date for the macaroni salad that was prepared and stored on September 20?
September 25
September 26
September 27
September 28
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
date mark it
sell it
throw it away
serve it within the next hour
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours
24 hours
36 hours
48 hours
Which item should be rejected?
Bags of organic cookies in torn packaging
Bottled milk at 41°F (5°C)
Single-use cups in original packing
Live oysters with an internal temperature of 50°F (10°C)
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
hard and durable
porous and durable
smooth and durable
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
2 inches
4 inches
6 inches
8 inches
Which of the following is NOT required for a handwashing station?
hand sanitizer
hot and cold running water
garbage container
soap
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Boil the water for 1 minute before use.
Contact the local regulatory authority before use
Use the water for everything except dishwashing
Use the water for everything except handwashing
If you are fixing holes in floors, walls and ceilings what are you denying?
pests access
food and shelter
food and water
working with a PCO
Floors, walls, and ceilings must be..
smooth and durable
clean and new
glue and rubber
washed everyday
Dishwashers should be located...
In areas where they can not contaminate clean equipment
near the door
away from garbage cans
on a smooth surface
Dishwashers need to be able to measure
Water temp, water pressure, chemical concentration
Water pressure, Chemicals used, Time
Rinse temp, Water pH, Soap
Chemicals used, Wash time, Final Rinse Temp
Floor mounted equipment should be
4 inches off the floor
6 inches off the floor
away from walls
metal
Three components of active managerial control include
identifying risks, creating specifications. and training
identifying risks, corrective action, and training
identifying risks, creating purchase orders, and training
identifying risks, record keeping, and training
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
when to register with the EPA
how to fill out an incident report
where to find Safety Data Sheets in the operation
whom to contact about suspicious activity
To handle food, a food handler with an infected hand wound must
cover the wound with an impermeable cover and wear a single-use glove
cover the wound with an impermeable cover and limit contact with food
wash hands and bandage the wound with an impermeable cover
apply ointment and bandage the wound with an impermeable cover
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
exclude the food handler from the operation
report the illness to the local regulatory authority
speak with the food handler's medical practitioner
restrict the food handler from working with food
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp?
keep the food handler away from duties that involve food
exclude food handler from the operation
make sure the food handler is supplied with disposable gloves
make sure the food handler washes hands often
How long must shellstock tags be kept on file
30 days after the day the shellfish were received
90 days after the day shellfish were received
30 days after the last shellfish was sold or served from the container
90 days after the last shellfish was sold or served from the container
Which item is stored correctly in the cooler?
macaroni salad stored above raw salmon
raw ground pork stored below raw poultry
raw poultry stored above raw pork roast
sliced pineapple stored below raw steaks
Which of these operations is never allowed to hold TCS food without temperature control?
catered event
nursing home
quick service operation
convenience store
Which action could contaminate food at a self-service area?
keeping hot TCS food at 135°F
allowing customers to reuse plates
labeling all containers and handles
taking food temperatures every hour
Which food item may be handled with bare hands?
cooked pasta for salad
chopped potatoes for soup
canned tuna for sandwich
pickled watermelon for garnish
Outdoor garbage containers must be
washed frequently
kept covered with tight-fitting lids
kept away from customer parking areas
lined with plastic or wet strength paper
what is cross-connection
threaded faucet
device that prevents a vacuum
brass valve that mixes hot and cold water
physical link between sources of safe and dirty water
What step must managers take after creating a master cleaning schedule and training staff to use it?
monitor the cleaning program
determine what should be cleaned
determine who should do each task
time staff on how long they take to clean
