WorksheetsPractice #3
Total questions: 45
Worksheet time: 23mins
An employee is required to have a medication at work. What must the food manager do to comply with the Food Code and the employee's needs?
No medication is allowed in the workplace.
No medication is allowed in the workplace without a written letter from a doctor.
The medication must be kept on a shelf in the food prep area so everyone can see what it is.
The medication must be clearly labeled and stored away from food and food prep areas.
A recall was announced for a specific food. The food manager gathers up all that they have and keeps this food for return to the vendor in
the cooler
the dry storage area
a location away from any other food
the freezer
All of the following animals are allowed in a retail food establishment except
a service animal under the control of a disabled person
a small dog being kept in a dog carrier
fish in an aquarium
a patrol dog accompanying police
A ventilation unit is located in the kitchen to prevent
fire
the chef from getting too hot
grease collecting on the walls
them employees talking too much
A pest infestation is found in a facility. After resolving the problem, the Food Manager establishes procedures for all of the following except
maintaining clean work areas
training employees on using pesticides
inspecting deliveries upon arrival
checking all areas for cracks or crevices and sealing them if found
There are ____ principles in a HACCP Plan.
10
7
5
4
An example of a Critical Control Point (CCP) is
checking a cooking temperature
cleaning procedures
effective pest control
inventory control
The Food Manager uses a calibrated thermometer to check the temperature of fish when it is finished cooking. This is an example of which principle in a HACCP Plan?
Hazard Analysis
Monitoring the Critical Control Point
Corrective Action
Verification
The value that must be met to ensure the food's safety is which principle in a HACCP plan?
Critical Limit
Corrective Action
Hazard Analysis
Documentation
The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle?
Hazard Analysis
Critical Control Point
Verification
Corrective Action
After checking the cooler to make sure it is the correct temperature, the Food Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan?
Verification
Documentation
Corrective Action
Critical Control Point
A HACCP plan will assist in all of the following except
decrease incidents of food borne illness
Increase food safety
reduce liability
increase profitability
During a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except
physical
chemical
biological
environmental
Verification of a HACCP plan means to
check the requirements with you local Health Dept.
check periodically to ensure the system is working properly
check that meat is USDA inspected
check employee backgrounds
What is the first principle in a HACCP plan?
Critical Control Point
Verification
Documentation
Hazard Analysis
When transporting tuna salad to an event, the tuna salad must be transported
41 degrees F or below
50 - 70 degree F
0 degrees F
50 degrees F or below
A pH level below 4.6 will
encourage bacteria to grow rapidly in the food
inhibit the growth of bacteria in the food
have no effect on bacteria in the food
allow viruses to grow in the food
The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70 degrees F. How much more time does the chef have to cool the stew to 41 degrees F?
5 1/2 hours
4 hours
6 hours
3 1/2 hours
When storing raw poultry in the cooler, it should be stored
On the shelf next to the lettuce
On a shelf above the pasta salad
On a shelf below everything else
Raised a minimum of 2 inches off of the floor
Meat and poultry must be all of the following except
FDA approved
stored below salad in the cooler
received at 41 degrees or below
free of any signs of spoilage
Ciguatoxin can be prevented by
purchasing fish from approved sources
purchasing fish from private fisherman
refrigerating fish for two weeks
eating only fish high up in the food chain
Shellfish identification tags should be kept on file for a minimum of
30 days
60 days
90 days
120 days
The bacteria Listeria is unusual because it can
grow at refrigerated temperatures
grow in the Danger Zone
grow at 135 degrees F or higher
grow in the freezer
In order to maintain safety with chemicals in the facility, all of the following should be considered except
proper storage of the chemicals
proper labeling of the chemicals
maintaining Material Safety Data Sheets (MSDS) in case of emergency
proper ordering procedures for chemicals
Which food is not a potentially hazardous food?
bean sprouts
cut melon
beef jerky
chocolate custard
An example of a Critical Control Point is
cook the chicken to a specific temperature
clean the floors at night
receive deliveries when you are not busy
serve customers quickly
Ground beef is required to be cooked to a minimum temperature of
135 degrees F
145 degrees F
155 degrees F
165 degrees F
A virus typically spread through the fecal oral route is
Vibrio
Anisakis
Salmonella
Hepatitis A
Items may be polished with a clean dry cloth
after they air dry
never
after they are sanitized
after they are washed
In regards to FATTOM, the critical control point for a retail food service establishment are
Food and Acid
Oxygen and Moisture
Food and Moisture
Time and Temperature
In order to ensure food safety, deliveries should be scheduled
during off peak hours
anytime the facility is open
on weekends
only when a Food Manager is present
Mop water may be disposed of in
three-compartment sink
ladies restroom
the utility sink
mens urinal
Potentially hazardous food must be labeled with the consume by date, which is ____ days, including date of prep.
4
2
10
7
The freezer should be set at a minimum of
0 degrees F
32 degrees F
10 degrees F
-10 degrees F
A Food Manager is using time only as a measure for food safety. When using this method, potentially hazardous food must be discarded after a maximum of ____ hours.
2
4
8
3
All of the following are approved methods of thawing except
in the microwave with no interruption in process
in the stove as part of the cooking process
in a refrigerator at 41 degree F or below
in the sink under running water at 100 degree F or below
Trichinosis can be prevented by all of the following except
freezing the pork supply
thoroughly cooking pork
purchasing pork from approved sources
refrigerating pork for 30 days
When cooking food in a microwave, the food must be cooked to a minimum of
175 degrees F
165 degrees F
155 degrees F
145 degrees F
According to the 2009 FDA Food Code, the Danger Zone is
41 to 135 degrees F
50 to 70 degrees F
70 to 140 degrees F
0 to 212 degrees F
The Food Manger trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for?
All food is kept covered and clean
The serving utensil is stored in the food with the handle exposed
A customer is reusing their plate for a second trip to the buffet
The buffet is brightly lit
Which of the following is a violation when cooking food?
cooking rare roast beef 10 130 degree F for 112 minutes.
Cooking hamburgers to 140 degrees F with no disclosure on the menu
Cooking hamburgers to 140 degrees F with a disclosure on the menu
Cooking pork to 145 degrees F for 15 seconds
Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately?
raw foods are stored above ready-to-eat foods.
Loosely covered cooked food is cooling on the top shelf
Ice is being used to cool sauce in a shallow pan
Foods are being stored in plastic containers with lids after cooled.
An employee must be excluded from work if they have or have been exposed to
Anisakis
Hepatitis A
Staphylococcus Aureus
Listeria
When training staff in proper handwashing, all of the following should be included except
including any exposed area on the arm up to the elbow
hand sanitizer is not required
the whole process should take a minimum of 20 seconds
using a cloth towel to dry hands after proper handwashing
The light intensity over a prep table in the kitchen must be a minimum of
430 lux (40 foot candles)
110 lux (10 foot candles)
220 lux (20 foot candles)
540 lux (50 foot candles)
