Which is a TCS food?

The 5 common mistakes 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

What is an important measure for preventing foodborne illness?

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?

What are the most common symptoms of a foodborne illness?

What is the most important way to prevent a foodborne illness from bacteria?

Escherichia coli (or simply E. coli) are commonly linked with what type of food?

What is the most important way to prevent a foodborne illness from viruses?

A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Parasites are commonly linked with what type of food?

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

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

A food handler stores a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

What should food handlers do to prevent food allergens from being transferred to food?

Which of the following is a common food allergen?

Which of the following is NOT a common food allergen?

After which activity must food handlers wash their hands?

What should food handlers do after prepping food and before using the restroom?

Which piece of jewelry can be worn on a food handler’s hand or arm?

When should hand antiseptics be used?

When should food handlers who wear gloves wash their hands?

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

A food handler prepares and deliver meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

When is it acceptable to eat in an operation?

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

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?

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Which probe should be used to check the temperature of a large stockpot of chili?

At what temperature do most foodborne pathogens grow most quickly?

¿Hasta dónde se debe insertar un termómetro de vástago bimetálico en los alimentos para dar una lectura precisa?

¿Qué sonda se debe utilizar para comprobar la temperatura de una olla grande de chile?

¿A qué temperatura crecen más rápidamente la mayoría de los patógenos transmitidos por los alimentos?

Which type of thermometer can read temperature without touching the item's surface?

¿Qué tipo de termómetro puede leer la temperatura sin tocar la superficie del artículo?

A thermometer used to measure the temperature of food must be accurate to what temperature?

¿Qué dispositivo se puede utilizar para registrar abuso de tiempo y temperatura durante la entrega de alimentos?

What device can be used to record time-temperature abuse during the delivery of food?

What is the most important factor in choosing a food supplier?

What is the best method of checking the temperature of a delivery of fresh fish?

What is the correct temperature for receiving cold TCS food?

Milk can be received at 45°F under what condition?

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

What is required when receiving fish that will be served raw or partially cooked?

What must be included on the label of TCS food that was prepped in-house?

How long can TCS food that was prepped in-house be stored?

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?

What is the problem with storing raw ground beef above prepped salads?

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

How many inches from the floor should food be stored?

En orden de arriba a abajo, ¿cómo se deben almacenar en una hielera un asado de cerdo fresco, un salmón fresco, un recipiente de lechuga y una bandeja con pechugas de pollo frescas?

What is the maximum water temperature allowed when thawing food under running water?

What must food handlers do to food immediately after thawing it in the microwave oven?

What can occur if prep tables are not cleaned and sanitized between uses?

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

What is the minimum internal cooking temperature for stuffed pork chops?

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?

What is the minimum internal cooking temperature for eggs that will be hot-held for service?

What is the minimum internal cooking temperature for ground beef?

Which food should not be offered on a children's menu?

A food handler can cool a stockpot of clam chowder by placing it into a

What temperature must TCS food be reheated to if it will be hot-held?

A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to?

When reheating partially cooked food for service, what minimum internal temperature must be reached?

Which part of the plate should a food handler avoid touching when serving customers?

An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

At what maximum internal temperature should cold TCS food be held?

What item must customers take each time they return to a self-service area for more food?

At what minimum temperature should hot TCS food be held?

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, served, or thrown out?

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

The temperature of a roast is checked to see if it has met its critical limit of 145F for 5 minutes. This is an example of which HACCP principle?

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

What is the first step in developing a HACCP plan?

What is the purpose of a food safety management system?

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded temperature in the log and reheated the soup to 165F for 15 seconds. Which was the corrective action?

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

What organization creates national standards for foodservice equipment?

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Signage posted at a handwashing station must include a reminder to staff to

What is the only completely reliable method for preventing backflow?

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Un manipulador de alimentos deja caer el extremo de una manguera en un cubo de trapeador y abre el grifo del agua para llenarlo. ¿Qué ha hecho mal el manipulador de alimentos?

What area of the operation is usually required to be the brightest?

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

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 and the drain plug was in place to prevent the Dumpster from draining. What was the problem?

Un operativo recibió una infracción en el área exterior de la instalación. El gerente revisó el área y vio que el contenedor de basura estaba colocado en un camino recién graveado. Las tapas estaban cerradas y el tapón de drenaje estaba en su lugar para evitar que el contenedor se drenara.

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Una tubería de agua rota ha provocado que el agua de una operación tenga un aspecto marrón. ¿Qué debe hacer el gerente?

What is the best way to eliminate pests have entered the operation?

How should flatware and utensils that have been cleaned and sanitized be stored?

What is the correct way to clean and sanitize a prep table?

What is the third step in cleaning and sanitizing items in a three-compartment sink?

What is cross-contamination?

What type of gloves should be worn when handling food to prevent contamination?

Surfaces that come in contact with food must be

What are harmful bacteria called?