People
Which type of jewelry are you allowed to wear during food preparation?
A plain band ring.
What is the first step when cleaning and sanitizing stationary equipment?
Unplug the equipment.
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat.
All items should be stored away from the walls and how many inches from the floor?
6 inches.
What is a TCS food?
Food that requires time and temperature control for safety.
Which responsibility is included in the Food and Drug Administration's role?
Regulating food transported across state lines.
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to?
The deliberate contamination of food.
The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?
Quickly bring the food to the correct temperature.
Where is the best place to store cleaning tools and chemicals?
In an area only used for this purpose.
If you are holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be stored or thrown out?
4 hours.
When is a foodborne illness considered an outbreak?
When at least two people experience the same symptoms after eating the same food.
A pathogen is considered what type of contaminant?
Biological.
Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135° F to the storage temperature of 41° F or lower?
6 hours.
What is the best way to ensure the proper concentration of chemical sanitizers?
Use a test kit.
What is the easiest and safest way to calibrate a thermometer?
Adjusting the thermometer so that ice water shoes a temperature of 32° F.
You are receiving a delivery of shucked shellfish. What maximum air temperature should the shellfish be received at?
45° F
Which government authority is responsible for writing the codes that regulate food service operations?
State and local health departments.
How long can you safely store ready to eat TCS food in a cooler at a temperature of 41° F or lower?
7 days.
A cold storage unit must have a reliable thermometer. Where should the thermometer be located?
Near the warmest part of the unit.
In which temperature range do pathogens grow the most rapidly?
70° F - 125° F
Why should food handlers not wear false eyelashes?
They can become a physical contaminant.
When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 135° F to 70° F or lower?
2 hours.
What are The Big Eight allergens?
Milk, soy, eggs, wheat, some fish, some seafood, peanuts, tree nuts.
A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?
Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame.
What is a backflow prevention device intended for?
Preventing cross-connection.