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Lachayn3
on FreezingBlue Flashcards.
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What are infants and young children at higher risk for getting a foodborne illness?
They have not yet built up their immune systems
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Which bacteria is commonly linked with cooked rice dishes?
Bacillus cereus
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Scombroid poisoning can be prevented by:
purchasing fish from approved, reputable suppliers
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Which is a TCS food?
A) saltines
B) Bananas
C) Sprouts
D) Coffee
C) Sprouts
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Which is a biological contaminant?
A) Bones in chicken
B) Ciguatoxin in a red snapper
C) Metal shaving in a can of peaches
D) Tomato juice served in a pewter pitcher
B) Ciguatoxin in a red snapper
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Jaundice is a symptom of which foodborne illness?
Hepatitis A
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As part of handwashing, food handlers must scrub their hands and arms for how long?
10-15 sec
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What should a manager of a quick-service operation do if a foodhandler reports having a sore throat and a fever?
They should restrict the foodhandler from working with food
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to work with food, a foodhandler with a hand wound must
bandage the wound and wear a single-use glove
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Which piece of jewelry is a foodhandle allowed to wear?
A) Diamond ring
B) Medical bracelet
C) Plain-band ring
D) Leather-band watch
C) Plain-band ring
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Foodhandlers should wash their hands before and after doing what?
Handling raw meat, poultry, or seafood
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A foodhandler who spends an entire shift forming hamburger patties should change gloves how often?
every 4 hr during continual use, and more often as needed
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How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream
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For which condition should you reject a shipment of fresh chicken?
A) No USDA of state department of agriculture inspection stamp
B) Shellstock identification tags not attached to the container
C) Firm flesh that springs back when touched
D) Receiving temp of 40°F
A) No USDA of state department of agriculture inspection stamp
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Which item is stored correctly in the cooler?
A) Sliced pineapple stored below raw steaks
B) Raw ground pork stored below raw poultry
C) Macaroni salad stored above raw salmon
D) Raw poultry stored above raw pork roast
C) Macaroni salad stored above raw salmon
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Cut melons should be stored at what internal temp?
41°F or lower
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All ready to eat TCS food that will be stored for longer than ____ hr must be labeled.
24 hr
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What is the purpose of Material Safety Data Sheets?
Inform staff of safe use and hazards associated with chemicals used in the operation
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What is the minimum internal cooking temp for seafood?
145°F of higher for 15 sec
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Leftover chili to be put in hot-holding must be reheated to:
165°F for 15 sec within 2 hr
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Food must be cooled from 135°F to ____ within 2 hr
70°F
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Food should NEVER be thawed
at room temp
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A Stockpot of soup that needs to cool should be placed
in an ice-water bath
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What type of container should be used to transport TCS food from the place of preparation to the place of service?
Insulated
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How long can refrigerated food that is prepped on-site be stored in a cooler?
7 days
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Where should pesticides be stored?
In a secure storage area away from food
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What is the only certain way to prevent backflow?
A) Air gap
B) Floor drain
C) Vacuum breaker
D) Cross-connection
A) Air gap
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A Backup of raw sewage has occurred in the kitchen. What should happen next?
Close the affected area and clean it
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What is coving?
curved, sealed edge between a floor and a wall
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The 1st step in cleaning and sanitizing items in a 3 compartment sink is:
rinsing, scraping, or soaking item
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What is the definition of sanitizing?
reducing the pathogens on a surface to safe levels
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If a food-contact surface is in constant use, it should be cleaned and sanitized at least every:
4 hr
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What is the 3 step in cleaning and sanitizing a prep table?
Sanitizing
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Which probe should be used to check the temp of pork roast?
A) Air
B) Surface
C) Immersion
D) Penetration
D) Penetration
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To prevent cross- contact
clean and sanitize utensils before each use
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Wheezing and hives are symptoms of
food allergies
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What organization makes recommendation for food safety regulation of the foodservice industry?
Food and Drug Administration
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Taking experienced staff away from their tasks is a disadvantage of which training method?
A) Classroom training
B) Information searches
C) On-the-job training
D) Guided discussions
OJT
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For what reason could an inspector close an operation?
A) Customer calling about a foodborne illness
B) Infestation of bugs or mice
C) Dry- storage area kept at 80°F
D) Foodhandlers not hearing hats
its the bugs!!!
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