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WorksheetsFood Protection Review
Total questions: 80
Worksheet time: 40mins
What is the most important thing to remember in preventing foodborne illnesses according to the text?
Inspection
Prevention
Certification
Training
What can a foodborne-illness outbreak potentially cause for an establishment?
Increased reputation
Decreased expenses
A temporary increase in customers
Closure of the establishment
What does the FDA Food Code require for a person in charge of a foodservice operation?
To have a basic understanding of food safety
To become a Certified Food Protection Manager (CFPM)
To have a minimum of 5 years of experience in foodservice
To pass a simple health inspection
Which of the following is NOT listed as a challenge to food safety in the document?
Language and culture
Time and money
Food packaging
High-risk customers
What is the role of a Food Protection Manager certification according to the study guide?
To ensure the manager can cook food properly
To guarantee the safety of the food in the operation
To provide a discount on health insurance
To allow the manager to work in multiple facilities
What type of operations may not require a Certified Food Protection Manager (CFPM) according to the local or state regulatory authorities?
Large chain restaurants
Cashier less markets and convenience stores
Hospitals and schools
All foodservice operations require a CFPM
According to the CDC, which of the following is NOT a documented reason for food to become unsafe?
Purchasing food from unsafe sources
Using contaminated equipment
Cooking food to the wrong flavor profile
Poor personal hygiene
What is one of the potential costs associated with a foodborne illness outbreak?
Increased product quality
Decreased insurance premiums
Loss of customers/Sales
Higher staff morale
What is the role of the Person in Charge (PIC) in preventing foodborne illnesses?
To ensure that employees are properly trained and adhere to high standards while working
To provide medical information to the public
To cook food adequately
To handle food at incorrect temperatures
What should a manager do when a customer calls to report a foodborne illness?
Immediately close the establishment.
Take the complaint seriously and ask the person to describe the symptoms.
Offer the customer a refund without asking any questions.
Ignore the complaint as most are not serious.
If there are similar customer complaints of foodborne illness, what is one of the steps that should be taken?
Dismiss the complaints as coincidences.
Contact the crisis-management team.
Offer customers free meals as compensation.
Wait for more complaints before taking action.
What action should be taken regarding the suspected food that is still in the operation during a foodborne illness outbreak?
Continue to sell the food until it is confirmed to be the source.
Set aside the suspected product and label it with "DO NOT USE" and "DO NOT DISCARD".
Discard the food immediately without any investigation.
Serve the food to staff members only.
What is a recommended action if a sick staff member is identified as the cause of a suspected foodborne illness outbreak?
Promote the staff member to a position with less food contact.
Maintain a list of food handlers scheduled at the time of the suspected contamination.
Give the staff member a warning and allow them to continue working.
Immediately terminate the staff member's employment.
When the regulatory authority confirms that an operation is the source of a foodborne illness outbreak, what should the operation do?
Deny any responsibility to avoid legal consequences.
Cooperate with the regulatory authority to resolve the crisis.
Temporarily change the name of the establishment.
Relocate the operation to a different area.
Which of the following is considered an imminent health hazard that may require a food service to be stopped?
A significant increase in customer complaints
A scheduled health inspection
A power outage
Introduction of a new menu item
Who are considered to be part of the high-risk populations for foodborne illnesses?
Teenagers and young adults
Infants and preschool-age children
Middle-aged individuals
People with no known health issues
Which group cannot be served raw or undercooked foods that are typically allowed for others due to their high risk for foodborne illnesses?
Athletes
Elderly people
Office workers
People who frequently dine out
What is the required action for operations that serve high-risk populations when it comes to raw seed sprouts?
They must be served only upon request.
They can be served without restrictions.
They must be cooked before serving.
They cannot be served at all.
What does the acronym TCS stand for in the context of food safety?
Time Controlled for Safety
Temperature Controlled for Safety
Time / Temperature Controlled for Safety
Temperature / Time Safety Control
Which characteristic is NOT associated with TCS foods?
They contain protein.
They are high in carbohydrates.
They contain moisture.
They have a neutral or slightly acidic pH.
Which of the following is NOT included in the Time/Temperature Control for Safety (TCS) Foods list?
Baked potatoes
Poultry
Sugars
Shell eggs
What is the primary reason that Ready-to-Eat (RTE) foods are at an increased risk for foodborne illness?
They contain high levels of preservatives.
They are often consumed without further washing or cooking.
They are always served cold.
They are high in sugar content.
According to the CDC, which of the following is NOT one of the four main causes of foodborne illness?
Time-temperature abuse
Cross-contamination
Properly cooked foods
Poor personal hygiene
What is cross-contamination?
The process of cooking food to the proper internal temperature.
The transfer of microorganisms from one food to another.
The growth of microorganisms in a nutrient-rich environment.
The prevention of foodborne illness through proper food storage.
Which of the following is an example of poor personal hygiene that can contaminate food?
Food handlers washing their hands with soap and water
Food handlers wearing gloves while handling food
Food handlers touching their face, hair, or other body parts, and then touching food
Food handlers using sanitizer solution on food-contact surfaces
What is known as the fecal-oral transmission route?
Cleaning food-contact surfaces with a sanitizer
Food handlers failing to wash their hands properly after using the restroom
Storing wiping cloths in a sanitizer solution
Cooking food to the appropriate internal temperature
Which of the following is NOT a typical symptom of foodborne illness?
Nausea
Headache
Vomiting
Diarrhea
What is the term used for the time it takes for symptoms to appear in a person after they consume contaminated food?
Duration
Onset
Interval
Window
Which of the following practices can lead to cross-contamination?
Cooking food to the right temperature
Allowing cooked or ready-to-eat food to touch food-contact surfaces that have not been cleaned or sanitized
Storing raw meat below ready-to-eat food in the refrigerator
Washing hands before handling food
Who is considered the "responsible" party for ensuring that a facility's staff understands the importance of food safety according to the study guide?
The local health department
The Food Protection Manager Certification (CFPM)
Each individual employee
The food suppliers
What is one of the Standard Operating Procedures (SOPs) that focuses on controlling Food Safety Hazards?
Proper storage of office supplies
Time and Temperature abuse
Efficient energy usage
Marketing and advertising strategies
What is a method for identifying the training needs of staff?
Conducting customer satisfaction surveys
Observing performance on the job
Implementing new technology systems
Increasing product prices
Which if the following is a Ready to Eat (RTE) food?
Uncooked Rice
Unwashed Tomatoes
Raw Chicken
Sea Salt
leaving left over stock on the counter to completely cool is an example of...
Cross-contamination
Poor personal hygiene
Time-temperature abuse
Poor cleaning and sanitating
A food handler that is prepping sandwiches stops to scratch an itch on their face. This is
an example of what?
Time-temperature abuse
Poor personal hygiene
Poor cleaning and sanitization
Cross-contamination
Vanilla ice cream, Grilled chicken, Chocolate milk, and Fresh oysters are all considered to be...
TCS - Time and Temperature Controlled Foods
RTE - Ready to Eat
ASE - Always safe to eat
RFC - Required for Consumption
The temperature danger zone is:
42°F (6°C) to 145°F (63°C)
70°F (21°C) to 125°F (52°C)
41°F (5°C) to 135°F (57°C)
32°F (0°C) to 100°F (38°C)
The food most connected to parasites are:
a. Rice b. Poultry
c. Seafood d. Canned foods
Crackers
Poultry
Seafood
Canned Foods
Food service workers should change single use gloves:
Food service workers should change single use gloves:
When they start a new task
After taking a break
All other answers are correct
Food can sit in the temperature danger zone for how long before it must be thrown
out?
1 hour.
2 hours.
3 hours.
4 hours.
How far above the floor should food be stored?
At least 1 inch
At least 2 inches
At least 4 inches
At least 6 inches
At what temperature can cold TCS foods be received?
32°F
70°F
41°F
135°F
What may happen as a result of storing raw ground beef above potato salad?
Poor personal hygiene.
Cross-contamination.
Time-temperature abuse.
cross-contact with allergens.
When storing TCS foods that were prepared in-house for longer than 24 hours, what
information must be on the label?
The name of the person that made the salad.
The name of the main ingredient.
The date the food must be discarded.
A list of all allergens.
Shellstock ID tags must be kept on file for how long after the last item was removed
from the original package?
6 weeks.
One year.
90 days.
One month.
What is the best way to check the temperature of vacuum packaged TCS foods?
Place a thermometer stem or prob on the top of the package.
Insert a thermometer stem or prob through the package into the food.
Place a thermometer stem or prob between two packages of the food.
Insert a Thermometer stem or prob into the thickest part of the food.
During the preparation of TCS foods, what are the greatest risks to food safety?
Time-temperature abuse and allergens.
Cross-contamination and time-temperature abuse.
Cross-connection and cross-contact.
Personal hygiene and improper storage.
The steps taken to identify and solve a problem, error, or nonconformity in a process,
system, or product is called?
A variance.
A personal problem.
A corrective action.
An emergency.
What is the minimum internal cooking temperature for ground beef?
165°F (74°C) for 15 seconds.
145°F (63°C) for 15 seconds.
155°F (68°C) for 17 seconds.
135°F (57°C) for 17 seconds.
When cooling foods, the temperature must go from 135°F (57°C) to 70°F (21°C) in...
2 hours.
4 hours.
6 hours.
8 hours.
What is the required minimum internal cooking temperature for poultry?
165°F (74°C) for 15 seconds.
155°F (68°C) for 15 seconds.
145°F (63°C) for 15 seconds.
135°F (57°C) for 15 seconds.
When thawing food in the microwave oven, what should happen immediately after?
Freeze it solid.
Cool it to 41°F
Cook it to 165°F
Put it on the buffet line.
What is the minimum internal cooking temperature of a stuffed pork chop?
135°F
145°F
155°F
165°F
During the cooling process if the food reached the 70°F (21°C) mark within 2 hours,
you must now cool the food to 41°F (5°C) or below within?
The end of the shift.
2 hours.
4 hours.
6 hours.
What is the worst way to thaw frozen foods?
Under running cold water
In the Refrigerator
On the counter at room temperature.
In the microwave oven
Hot TCS foods must be held at an internal temperature of ______ or higher.
41°F
70°F
135°F
165°F
Cold TCS food must be held at an internal temperature of ______ or lower.
41°F
75°F
140°F
165°F
When holding food with temperature control, how often do you need to check the
temperature?
At least every 2 hours
At least every 4 hours
At least every 6 hours
At least every 8 hours
Any food being hot held must be discarded after _____ hours.
Every 2 hours
Every 4 hours
Every 6 hours
Every 8 hours
Utensils can be stored in the food if:
the food is cold
the handle extended above the rim of the container.
they are changed out every hour
the food handler wears gloves.
A pan of lasagna at 165°F was packed in a heated cabinet for off-site delivery.
What is the minimum information that should be on the label?
Used-by date and time, reheating, and service instructions
Use-by date, reheating, and service instructions
Use-by time, reheating, and service instructions
Use-by date and time, and reheating instructions
The purpose of a food safety management system is to...
Keep all areas of the facility clean and pest-free.
Identify, tag and repair faulty equipment within the facility.
Prevent foodborne illnesses by controlling risks and hazards.
Use the correct methods for purchasing and receiving food.
When selecting materials for floors, walls, and ceilings, what important features must
you look for?
Hard and attractive
Porous and durable
Smooth and durable
Hard and durable
The only backflow technique that is 100 percent effective is?
A ball valve
A cross-connection
An air gap.
A vacuum breaker.
If there is a buildup of grease and condensation on the walls of an operation, what is
the most likely cause.
The ventilation system is not working properly.
The staff are not cleaning correctly.
The dishwasher is running at too high of a temperature.
Degreasers are not being used properly.
If the water in your operation is brown because of a broken water main, the manager
should...
Boil the water for 3 minutes before using.
Allow the water to be used for everything except washing dishes.
Contact the local regulatory authority before using the water.
Allow the water to be used for everything except washing hands.
Food stored in an operation must be stored at least ____ inches off the floor.
2 inches
4 inches
6 inches
8 inches
After cleaning and sanitizing flatware, how should they be stored?
With handles facing up.
Below cleaning supplies.
In drawers that have been cleaned and sanitized.
Four inches above the floor.
When washing items in either a three-compartment sink or a dish machine, the
last step for either of these methods is always.
Wash.
Rinse.
Sanitize
Air-dry.
To make sure a food handler is using a sanitizer solutions that is effective for food
contact surfaces, they must:
Mix the solutions with equal parts of water.
Try out the solution on a food contact surface.
Test the solution with a sanitizer kit.
use very hot water when making the solution.
A dishwasher is about to wash dishes in a three-compartment sink, what is the first
thing they need to do?
Remove the leftover food from the dishes.
Fill the first sink with detergent and water.
Clean and sanitize the sinks and drain boards.
Make sure there is a clean liner in the trash can.
The FDA's ALERT tool is most applicable in the context of ...
Preventing intentional contamination in a food service establishment
Contacting employees with work schedules
Avoiding cross contamination
Making sure employees are happy with their positions
Fruit should be washed under running water to?
keep it fresh
help it ripen
remove dirt and bacteria
make it pretty
The A in ALERT is for Assure. It means...
all relevant food safety protocols and procedures are in place and continually updated
Employees assure customers are happy
Assurance that the restaurant is rated with an A
all employees are certified in ServSafe
The L in ALERT represents Look. It means...
food handlers need to look out for any unusual or suspicious acts
customers should look out for infestations
food handlers should look at their appearance before helping customers
managers should look for ways to improve service
The E in ALERT is for Employees. It means...
Every employee involved in food preparation and service must be aware of the procedures and practices that minimize risk
Every employee is responsible for their own actions and behaviors
Every employee in food preparation must be aware of practices that minimize risk
Every employee in food service must be aware of procedures that minimize risk
The R in ALERT is for Reports. It means...
Food handlers should report suspicious activity and incidents immediately to supervisors
Food handlers should report suspicious activity and incidents to supervisors at the end of their shift
Food handlers should mind their own business and not report anything they see
Food handlers should report suspicious activity and incidents only if they cause personal harm
The T in ALERT is for Thread. It means...
T - Threat
The "T" in ALERT food defense awareness programs highlights the importance of being vigilant and aware of potential threats to food safety. These threats can be physical, chemical, or microbiological hazards. Food handlers should be aware of potential threats and take steps to prevent this.
Food handlers should stay vigilant, be aware of potential threats and take steps to prevent this
Food handlers are the biggest threat to the food industry
Customers need to be vigilant of potential risks when eating outside their homes
Food handlers only need to worry about physical threats in foods
Food can be contaminated with...
Physical Objects
Chemicals Contaminants
Biological Hazards
Physical objects, Chemical Contaminants, and Biological Hazards
What is a virus?
A microorganism that reproduces in the cells of other living things
Single-celled microscopic organisms that reproduce very rapidly under ideal conditions
An organism that must live in another living thing in order to survive and gets its nourishment from the host
