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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
- D 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.
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
- Management oversight
- Corrective action
- Re-evaluation
- Identify risks
How should chemicals be stored?
- Above food
- Away from prep areas
- 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)
