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What is the purpose of time/temperature control for safety (TCS)?
Limit the growth of microorganisms
Agency responsible for inspecting meat and poultry
USDA
What should you do with potato salad received at 50 degrees?
Reject the shipment
which of the following is an unsafe food handling practice?
Cooling hot food in the fridge
Cooling food in a shallow, stainless steel pan
Separating cooling food from raw, frozen food
Before cooling, separate large amounts into smaller amounts
Cooling hot food in the fridge
water temperature when thawing food under running water
70 degrees
Food Service facilities may serve raw beef if....
They has a consumer advisory warning
Where should raw chicken be stored in a fridge
At the bottom
Potable water requires a minimum air gap between the supply outlet and waste drain that equals
a. 1 inch
b. 2 inches
c. 4 inches
d. 6 inches
1 inch
Which of the following is most likely to cause a foodborne illness?
Vegetable cutting board that was cleaned but not sanitized
Cooks who did not wash their hands after going to the restroom
Fried chicken held at 150 degrees for 4 hours
Tuna Salad held at 38 degrees for 4 hours
Cooks who did not wash their hands after going to the restroom
Anisakiasis is a parasitic illness associated with
Chicken, Fish, Pork, Vegetables
Fish
The most important activity for an effective pest control program is to
a. eliminate source of food, water, and shelter
b. Use baited traps
c. Spray pesticide regularly
d. conduct annual pest control educational programs for staff
eliminate source of food, water, and shelter
Which of the following are not identified as a common food allergy
Milk and eggs
Pork and artificial sweeteners
Peanuts and soybeans
Fish and shellfish
Pork and artificial sweeteners
Maximum temperature for cold foods on a buffet line
41 degrees
minimum temperature for rapidly reheating previously cooked foods
165
What is the temperature danger zone and the range?
bacteria grows the most rapidly, 41-135
Which food is associated with scombroid poisoning?
Mushrooms, Tuna Fish, Potatoes, Chicken
Tuna Fish
Trichinosis usually occurs in undercooked:
Chicken, Beef, Wild Game, Vegetables
Wild Game
Which of the following should the food manager document, sign and date?
customer visits
meals served
pest count
instrument calibration
Instrument calibration
Proper minimum clearance between floor and floor mounted equipment
6 inches
What are the 5 steps in the dish washing process in order
Scrape, Wash, Rinse, Sanitize, Air Dry
Grease and condensate may build up on the floors, walls, and ceiling of a food establishment if
a. large amount of bacon cooked
b. a grill is operated too high temp
c. back door left open
d. ventilation system inadequate
ventilation system inadequate
E.Coli is a bacteria that grows inside
Mammals, fruit, fish, cheese
Mammals
How many days must you keep shellshock tags for?
90 days
When using water to manually sanitize items, the items must be immersed in water for at least
a. 15 seconds 135 degrees
b. 15 seconds 150 degrees
c. 20 seconds 150 degrees
d. 30 seconds 171 degrees
d. 30 seconds 171 degrees
Fish to be eaten raw or partially cooked must be froze to destroy...
parasites