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Which method is a safe way to thaw food?
As part of the cooking process
Under running water at 125°F (52°C) or higher
Submerged in a sink of standing water at 70°F (21°C)
On the counter at room temperature
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
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
Identifying risks
Monitoring
Corrective action
Re-evaluation
Where should personal items, like a coat, be stored in the operation?
On a shelf, above food
On a shelf, below food
In a designated area, away from food
In a kitchen, away from moving equipment
Where should food handlers wash their hands?
Prep sink
Utility sink
Designated sink for handwashing
Three-compartment sink
What must a manager do with a recalled food item in the operation?
Combine the item with non-recalled items during preparation
Record the names of customers who purchase the item
Store the recalled item separately from other food
Sell all recalled items within 24 hours
An imminent health hazard, such as a water supply interruption, requires immediate correction or
a HACCP plan
closure of the operation
evaluation of the situation
normal operating procedures
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Place a hand on a container to see if it is cool to the touch
Hold an infrared thermometer as close as possible to a case
Place the thermometer stem between shipping boxes for a reading
Remove the lid of a container and put the thermometer stem into the sour cream
What is the most important factor in choosing an approved food supplier?
It has a HACCP program or other food safety system
It has documented manufacturing and packing practices
Its warehouse is close to the operation, reducing shipping time
It has been inspected and complies with local, state, and federal laws
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
hazard analysis critical control point (HACCP)
quality control and assurance
food safety management
active managerial control
What is the main reason for food handlers to avoid scratching their scalps?
Transferring a food allergen
Spreading pathogens to the food
Getting food in their hair
Causing toxic-metal poisoning
When may food handlers wear plain-band rings?
At any time
When not handling food
Only if wearing gloves
Only if washing dishes
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
5 seconds
8 seconds
10 seconds
18 seconds
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it
Allow former employees into the operation
Perform spot inspections on new vendors
Use the USDA A.L.A.R.M. system
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 illness by controlling risks and hazards
use the correct methods for purchasing and receiving food
A food item that is received with an expired use-by date should be
rejected
used immediately
accepted but labeled differently
accepted but kept separate from other items
Ice crystals on a frozen food item indicate
time-temperature abuse
cross-contamination
poor cleaning and sanitizing
poor personal hygiene
What is a basic characteristic of a virus?
Destroyed by cooking
Grows in food
Requires a living host to grow
Commonly found in cattle intestines
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Clean and sanitize them
Continue working with them
Set them aside if working with meat again later
Wash hands and change them
How should chemicals be stored?
Away from prep areas
Above food
In food storage areas
With kitchenware
When delivering food for off-site service, raw poultry must be stored
at a lower temperature than ready-to-eat food
separately from ready-to-eat food
without temperature control
above raw beef
Supplies should be stored away from the walls and at least _ off of the floor 2 inches (5 centimeters) 4 inches (10 centimeters) 5 inches (13 centimeters) 6 inches (15 centimeters) What must food handlers do after touching their body or clothing? Wash their hands Rinse their gloves Change their aprons Use a hand antiseptic Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C) 2 4 6 8 What is the minimum internal cooking temperature for seafood? 135°F (57°C) or higher for 15 seconds 145°F (63°C) or higher for 15 seconds 155°F (68°C) or higher for 15 seconds 165°F (74°C) or higher for 15 seconds When should a food handler with a sore throat and fever be excluded from the operation? Customers served are primarily a high-risk population Fever is over 100°F (38°C) Sore throat has lasted for more than 5 days Before the regulatory authority is notified What should a food handler do when working with an infected cut on the finger? Cover the wound with a bandage Stay away from food and prep areas Cover the hand with a glove or a finger cot Cover the wound with an impermeable bandage or finger cot and a glove What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? Date mark it Sell it Throw it away Serve it within the next hour Soup on a buffet should be labeled with the name of the food prep date soup’s ingredients use-by date Which item should be rejected? Bags of organic cookies in torn packaging Bottled milk at 41°F (5°C) Single-use cups in original packing Live oysters with an internal temperature of 50°F (10°C) What is the only jewelry that may be worn on the hands or arms while handling food? Plain-band ring Medical ID bracelet Leather-band watch Diamond ring In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? At least 1 At least 2 At least 10 At least 20 A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? Cool the food to 41°F (5°C) or lower Serve the food immediately Cook the food 165°F (74°C) Throw the food away 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 recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? Refer to the vendor notification for next steps Contact the supplier and arrange for the product to be picked up Label the item to prevent it from accidently being placed back in inventory Inform the local media, customers, and employees of the reason for the recall To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know when to register with the EPA how to fill out an incident report where to find Safety Data Sheets in the operation who is in the facility Hot TCS food being hot-held for service must be at what temperature? 70°F (21°C) or above 125°F (52°C) or above 135°F (57°C) or above 155°F (68°C) or above After which activity must food handlers wash their hands? Clearing tables Putting on gloves Serving customers Applying hand antiseptic Food must be cooled from 135°F (57°C) to __ within 2 hours
80°F (27°C)
45°F (7°C)
70°F (21°C)
41°F (5°C)