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WorksheetsUnit 1
Total questions: 108
Worksheet time: 1hrs 24mins
What is a foodborne illness outbreak?
When 2 or more food handlers contaminate multiple food items
When an operation serves contaminated food to 2 or more people
When 2 or more people report the same illness from eating the same food
When the CDS receives information on 2 or more people with the same illness
Why are preschool age children’s at a higher risk for foodborne illnesses?
They have not built up strong immune systems
They are more likely to send time in a hospital
They are more likely to suffer allergic reactions
Their appetites have increased since birth
Which is ready to eat food?
Uncooked rice
Raw deboned chicken
Sea salt
Unwashed green beans
The 5 common risk factors that can lead to foodborne illnesses are failing to cook foo adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Reheating leftover food
Serving ready to eat food
Using single use disposable gloves
Purchasing food from unsafe sources
Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
Cross contamination
Poor personal hygiene
Time temperature abuse
Poor cleaning and sanitizing
What is TCS food?
Food requiring thermometer checks for security
Food requiring trustworthy conditions for service
Food requiring training commitments for standards
Food requiring time and temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition, to throwing away the turkey, what is an appropriate corrective action?
Complete an incident report
Order additional turkey breasts
Deduct the cost from the food handlers pay
Make sure the food handler understands safe cooling practices
What’s an important measure for preventing foodborne illnesses?
Using new equipment
Measuring pathogens
Preventing cross contamination
Serving locally grown, organic food
What is cross-contamination?
Mixing different types of food
Transfer of bacteria from one surface to another
Cooking food at high temperatures
Using too much salt
What’s one possible function of a government agency that is responsible for food safety?
Ensuring a products appeal
Approving a construction project
Monitoring an operations revenue
Protecting a products brand name
All are the following of causes of foodborne illnesses …
Allowing pest to enter the operation
Purchasing food from unsafe sources and fail to cook food correctly
Failing to rotate food during storage and failing to store dry food correctly
Using contaminated equipment and holding food at incorrect temperatures
Practicing poor personal hygiene
What causes foodborne illness?
Bacteria
Vegetables that are too fermented
Junk food
Food that is dropped on the floor for more than 3 seconds
All are the following that needs time and temperature control to keep safe…
Chopped lettuce and sliced watermelon
Dry rice and flour
Cooked carrots and cheese
All have a high risk of getting foodborne illnesses are because of their immune systems…
School teachers
Preschool students
College students
Transplant recipients
Nursing home residents
The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
reheating leftover foods
serving ready to eat food
using single use, disposable gloves
purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
cross-contamination
poor personal hygiene
time temperature abuse
poor cleaning and sanitizing
What is TCS food?
food requiring thermometer checks for security
food requiring trustworthy conditions for service
food requiring training commitments for standards
food requiring time and temperature control for safety
What is an important measure for preventing foodborne illness?
using new equipment
measuring pathogens
preventing cross-contamination
serving locally grown, organic food
What is one possible function of a government agency that is responsible for food safety?
ensuring a products appeal
approving a construction project
monitoring an operations revenue
protecting a products brand name
What are the most common symptoms of a foodborne illness?
diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
diarrhea, vomiting, fever, nausea, abdominal pain, and tiredness
How does most contamination of food happen?
through contaminated water
when contaminates are airborne
when people cause conatmination
through the use of contaminated animal products
what is the most important way to prevent a foodborne illness?
control time and temperature
prevent cross-contamination
practice good personal hygiene
practice good cleaning and sanitizing
what is the most important way to prevent foodborne illness from viruses?
control time and temperature
prevent cross-contamination
practice good personal hygiene
practice good cleaning and sanitizing
parasites are commonly linked with what type of food?
rice
poultry
seafood
canned goods
a guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
parasites
allergic reaction
biological toxins
chemical contamination
a prep cook stores a bottle of sanitizer on a shelf above a prep table. to prevent chemical contamination, what should be done differently?
store the sanitizer bottle away from the prep area
store the sanitizer bottle on the floor between uses
store the sanitizer bottle in the work surface of the prep table
store the sanitizer bottle with the food supplies below the prep table
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 EPA
how to fill out an incident report
where to find safety data sheets in the operation
whom to contact about suspicious activity
what should food handlers do to prevent food allergies from being transferred to food?
use clean and sanitized utensils when prepping the order
cook food to the appropriate minimum internal temperature
store cold food at 41 degrees or lower
label chemical containers correctly
what step should be taken if a manager suspects a foodborne illness outbreak?
reheat the suspected product to safe temperature
provide as little information as possible to the regulatory authority
deny that the operation has anything to do with foodborne illness outbreak
set aside the suspected product and label it "do not use" and "do not discard"
After which activity must food handler wash their hands?
clearing tables
putting on gloves
serving customers
applying hand antiseptic
When washing hands, what is the minimum time you should scrub with soap?
5 seconds
10 seconds
20 seconds
40 seconds
what should food handlers do after prepping food and before using the restroom?
wash their hands
take off their hats
change their gloves
take off their aprons
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's wash their hands?
after 4 hours
after the 1st hour
after putting on gloves
before putting on gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburgers buns. What mistake was made?
The cook did not wear reusable gloves while handling the ground beef and hamburger buns
The cook did not clean and sanitize the gloves before handling the hamburger buns
The cook did not wash hands before putting on the same gloves to slice the hamburger buns
the cook did not wash hands and put on new gloves before slicing the hamburger buns
who is the most at risk of contaminating food?
a food handler whose spouse works primarily with high-risk populations
a food handler whose young daughter has diarrhea
a food handler who gets a lot of aches and pains
a food handler who eats a lot of rare meat
a food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should the manager tell this food handler to do?
wear gloves while handling food
work in a non-food handling position
stay home until approved to return to work
wash hands frequently while handling food
A food handler prepares meals for a child care center what symptoms required this food handler to stay home from work?
Thirst with itching
Soreness with fatigue
sore throat with fever
Headache with soreness
when is it acceptable to eat in an operation?
when prepping food
When washing dishes
When sitting in a break area
When handling utensils?
what should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea and diarrhea?
Tell the cook to stay away from work and see a doctor
Tell the cook to come in for a couple of hours then go home
Told to cook to rest for a couple of hours and then come to work
Tell the cook to go to the doctor and then immediately come to work
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?
it must be dried with a paper towel
It must be turned over to the other side
It must be washed, rinse, and sanitized
It must be rinsed in hot water and air dried
how far must a by bimetallic steamed thermometer, be inserted into food to give an accurate reading?
Just passed the tip of the thermometer stem
Halfway between the tip of the thermometer, stem and the dimple
To the dimple of the thermometer stem
Pass the dimple of the thermometer stem
which prop should be used to check the temperature of a chicken breast
Air probe
Immersion probe
Penetration probe
Surface probe
at what temperatures do most food borne pathogens grow most quickly
between 0 Fahrenheit and 41 Fahrenheit
Between 45 Fahrenheit and 65 Fahrenheit
Between 70 Fahrenheit and 125 Fahrenheit
Between 130 Fahrenheit and 165 Fahrenheit
which practice can help prevent time temperature abuse?
Keeping records of employee schedules
Cleaning and sanitizing equipment and work surfaces
Making sure food handlers spent at least 30 seconds washing their hands
Limiting the amount of food that can be removed from a cooler for prepping
which thermometer is used to measure surface temperatures?
Thermistor
Thermocouple
Infrared Thermometer
Bimetallic stemmed thermometer
A thermometer used to measure the temperature of food must be accurate to what temperature?
2 Fahrenheit or 1 Celsius
4 Fahrenheit or 3 Celsius
6 Fahrenheit or 5 Celsius
8 Fahrenheit or 7 Celsius
which practice can help prevent cross-contamination?
Using color-coded cutting boards
Rinsing cutting boards between use
Purchasing food requiring preparation
Prepping raw and ready to eat food at the same time
what device can be used to monitor both time and temperature abuse steering the shipment or storage of food?
Infrared thermometer
Time-temperature indicator
Thermistor with and air probe
Bimetallic stemmed thermometer
how long can food stay in the temperature danger zone before it must be thrown out
One hour
Two hours
Three hours
Four hours
what is the most important factor in choosing a food supplier?
it is recommended by others in the industry
It has a HACCP program or other food safety system
It has documented manufacturing and packing practices
it has been inspected and complies with local state and federal laws
what is the best method of checking the temperature of vacuum packed meat?
lay the thermometer stem or probe on the surface of the top package
place the thermometer stem or probe between two packages of product
Open a package and insert the thermometer stem or probe into the product
insert the thermometer stem or probe through the package into the product
milk can be received at 45 Fahrenheit under what condition?
it is thrown out after two days
It is cold at 41 Fahrenheit or lower in four hours
It is immediately cool to 41 Fahrenheit or lower
It is served or use in the operation within two hours
what is the correct temperature for receiving cold TCS foods
32 Fahrenheit or lower
41 Fahrenheit or lower
45 Fahrenheit or lower
50 Fahrenheit or lower
what causes large ice crystals to form on frozen food and it’s packaging?
Cross contact
Cross-contamination
Time temperature abuse
Incorrect cleaning and sanitizing
whole potatoes were coated with olive oil and salt, baked in house and stored in a cooler for several days. What must be included on the label for the baked potatoes?
List of all ingredients
List of common allergens
Date that the food was received
Date that the food should be discarded
when must you discard tuna salad that was prepped on July 19?
July 21
July 23
July 25
July 27
what is the problem with storing raw ground turkey above raw ground pork?
Cross-contamination
Poor personal hygiene
Time temperature abuse
Cross contact with allergens
due to an operation in space limits, ready to eat and uncooked food must be stored in the same cooler. How should foods be stored in top to bottom order?
according to the FIFO method with oldest items on the top shelf in the newest items on the bottom
According to preparation dates with the earliest dates on the top shelf in the latest dates on the bottom
According to minimum internal cooking temperatures with ready to eat foods on the top shelf in poultry on the bottom
According to minimum acceptable storage temperatures with foods that can tolerate the warmest temperature on the top shelf in foods needing the coldest temperature temperatures on the bottom
how many inches from the floor of food stored?
At least 1 inch
At least 2 inches
At least 4 inches
At least 6 inches
why must prep tables be clean and sanitized between uses?
To make space to work safely
To prevent cross contamination
To reduce toxic metal poisoning
To avoid time temperature abuse
what should happen to food right after is thawed in a microwave oven?
Freeze it solid
Cool it to 41 Fahrenheit
Cook it in conventional cooking equipment
Hold it in equipment that maintains the correct temperature
when cooling TCS food the temperature must go from 135 Fahrenheit to 70 Fahrenheit in
Two hours
Four hours
Six hours
Eight hours
A food handler left a hotel pan of pasta salad on the prep table when preparing several lunch orders what is the problem with this situation?
Cross-contamination
Poor personal hygiene
Time temperature abuse
Poor cleaning and sanitizing
what is the maximum water temperature allowed when thawing food under running water?
41 Fahrenheit
60 Fahrenheit
70 Fahrenheit
135 Fahrenheit
what is the required minimum internal cooking temperature for ground turkey?
135 Fahrenheit for 15 seconds
145 Fahrenheit for 15 seconds
155 Fahrenheit for 15 seconds
165 Fahrenheit for 15 seconds
A Safeway to cool stock pot of meat sauce is to put into a
Cooler
Freezer
Sink of ice water
Cold holding unit
which food items should not be served to high risk populations
Vegetable stirfry
Grilled salmon
Roast roasted chicken
Raw oysters
to what temperature must soup that contains cooked beef be reheated for hot holding
135 Fahrenheit for 15 seconds
145 Fahrenheit for 15 seconds
155 Fahrenheit for 15 seconds
165 Fahrenheit for 15 seconds
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?
60 minutes
70 minutes
80 minutes
90 minutes
which part of the plate should a food handler avoid touching when serving customers
Bottom
Edge
Side
Top
an operation has a self-service salad bar with eight different items on it. How many serving utensils are needed to serve items on the salad bar
Two
Four
Six
Eight
at what maximum internal temperature should cold TCS food be held
0 Fahrenheit
32 Fahrenheit.
41 Fahrenheit
60 Fahrenheit
what item must customers take each time they return to self service area for more food
Clean plate
Extra napkins
Hand sanitizer
New serving spoon
at what minimum internal temperature should hot TCS food be held
115 Fahrenheit
125 Fahrenheit
135 Fahrenheit
145 Fahrenheit
an operation is located in a jurisdiction that allows it to hold TCS food without temperature control how many hours can it display hot TCS food without temperature control before the food must be sold serve or thrown out
Two
Four
Six
Eight
how often must you check the temperature of food that is being held with temperature control
At least every two hours
At least every four hours
At least every six hours
At least every eight hours
A pan of lasagna at 165 Fahrenheit was packed in a heated cabinet for offsite delivery. What is the minimum information that should be on the pan label
Used by date and time and reheating and service instructions
Use by date and reheating and service instructions
Use by time and reheating in service instructions
Use my date and time and reheating instructions
which may be handled with bare hands
Cooked pasta for salad
Chopped potatoes for soup
Canned tuna for sandwiches
Pickled watermelon for garnish
when are utensil is stored in water between uses? What are the requirements?
Running water at any temperature or a container of water at 70 Fahrenheit or lower
Running water at any temperature or a container of water at 135 Fahrenheit or higher
Running water at 70 Fahrenheit or lower or a container of water at 70 Fahrenheit or lower
Running water at 135 Fahrenheit or higher or a container of water at 135 Fahrenheit or higher
A managers responsibility to actively control risk factors for foodborne illness is called
hazard analyst critical control point HACCP
Quality control and assurance
Food safety management
Active managerial control
A pest control program is an example of an
HACCP program
Workplace safety program
Food safety program
Active managerial control program
I cook prep a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor
Purchasing food from unsafe sources
Per holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
The purpose of a food safety management system is to
Keep all areas of the facility, clean and pest free
Identity tag and repair faulty equipment within the facility
Prevent foodborne illness by controlling risk and hazards
use the correct methods for purchasing and receiving foods
three components of active managerial control include
identifying risk, creating specifications and training
Identifying risk, corrective action and training
Identifying risk creating purchase orders and training
Identifying risk recordkeeping and training
A manager asked a chef to continue cooking chicken breast after seeing them cooked at an incorrect temperature this is an example of which step in active managerial control
identifying risks
Monitoring
Corrective action
Reevaluation
A manager walks around the kitchen every hour to answer questions into see if staff members are following procedures. This is an example of which step and active managerial control.
identify risks
Corrective action
Management oversight
Reevaluation
One way for managers to show that they know how to keep food safe is to
Become certified in food safety
Take cooking temperatures
Monitor employee behaviors
Conduct self inspections
what are the most important food safety features to look for when selecting flooring wall and ceiling materials?
Absorb and durable
Hard and durable
Porous and durable
Smooth and durable
what organization creates national standards for food service equipment
CDC
EPA
FDA
NSF
when installing tabletop equipment on legs, the space between the base of the equipment in the tabletop must be at least
2 inches
4 inches
6 inches
8 inches
an operation has a buildup of grease and condensation on the walls and ceilings what is the most likely problem?
The ventilation system is not working correctly
The cleaning chemicals are not being used correctly
The staff are not cleaning the walls correctly
The grill is not being operated at a high enough temperature
A hand washing station should have a garbage container, hot and cold water signage in a way to dry hands and
Soap
A timer
A clock
Gloves
what is the only completely reliable method for preventing backflow?
Air gag
Ball valve
Cross connection
Vacuum breaker
A food handler drops the end of a hose into a mop bucket and turn the water onto to fill it. What has the food handler done wrong?
Created a cross connection
Created an air gauge separation
Prevented backflow
Prevented atmospheric vacuuming
an operation received a violation in the outside area of the facility, the manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed in the drain plug was in place to prevent the dumpster from draining. What was the problem?
The dumpster lives that have been open to allow it to air out
The drain plug should have been removed to allow the dumpster to drain correctly
The surface underneath the dump dumpster should have been paved with concrete or asphalt
The dumpster should have been freshly painted so that food debris will not stick to surfaces
A broken water man has caused the water in the operation to appear brown. What should the manager do?
Pull the water for one minute before use
Contact the local regulatory authority before use
Use the water for everything except dishwashing
Use the water for everything except handwashing
what is the best way to eliminate pests that have entered an operation?
Raise the heat in the operation after hours
Lower the heat in the operation after hours
Work with a licensed pest control controlled operator PCO
Apply over-the-counter pesticides around the operation
what is required for measuring the sanitizing rinse temperature in a high temperature dish dishwashing machine
Inferred thermometer
Time temperature indicator
Maximum registering thermometer
Thermocouple with immersion probe
what is the acceptable contact time when sanitizing food contact surfaces?
Soak the item in very hot water for seven seconds
Soak the item in a iodine solution for seven seconds
Soaked the item in a chlorine solution for seven seconds
Soak the ottoman and ammonia solution for seven seconds
if food contact surfaces are in constant use. How often must they be cleaned and sanitized?
Every four hours
Every five hours
Every six hours
Every seven hours
what must food handlers do to make sure sanitizing solution solutions for use on food context surfaces have been made correctly
Test the solution with a sanitizer kit
use very hot water when making the solution
Try out the solution on a food context surface
Mix a solution with equal parts of water
George is getting ready to wash dishes in a three compartment sink what should be his first task?
remove 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 working clock with a second hand
which feature is most important for a chemical storage area
Good lighting
Single used towels
Non-skid floor mats
Emergency shower system
House of flatware in utensils that have been clean and sanitized be stored
With handles facing up
Below cleaning supplies
4 inches from the floor
Drawers that have been washed and rinsed
which feature is most important for a chemical storage area
Good lighting
Single used towels
Nonskid floor mats
Emergency shower system
what is the correct way to clean and sanitize a prep table?
Remove food from the surface sanitized rinse wash air dry
Remove food from the surface wash rinse sanitize air dry
Remove food from the surface wash sanitize air dry rinse
Remove food from the surface air, dry wash rinse and sanitize
Pete and buser poured some cleaner from its original container into a small, smaller working container. What else does he need to do?
Labeled the working container with its contents
Read the safety down sheet SDS for the cleaner
Use a new wiping cloth when first using the working container
Note on the original container that stump cleaner was put into a working container
what information should a master clean schedule contain?
What should be cleaned and when?
What should be cleaned when and by whom?
What should be clean when by whom and how?
What should be cleaned when by whom how and why?
