TEMPERATURES
Food at a self service area should be held at which temperature
32
41
45
51
41
The best Way to prevent pests from becoming a problem is to
Train food handlers on the correct use of pesticides
Use a pesticide fog in the kitchen once a month
work with a pest control operator
Use baits and traps in potential problem areas
Work with a pest control operator.
A manager should store canned soup that was recalled by?
Dry service area and labeled "DO NOT USE."
Separate area until returned for credit
furnace room under 70 degrees
Food prep area
Dry service area and labeled "DO NOT USE."
Which symptoms indicate an allergic reaction
Diarrhea and Jaundice
Sore throat and fever
Hives and Itchy rash
Chills & Nausea
Hives and Itchy Rash
Food contamination resulting in foodborne illness is most often caused by
Unwashed Hands
Dirty Utensils
Improper storage practices
UNWASHED HANDS
Baked Lasagna should be reheated at what temperature
145
155
165
175
165
Mineral buildup has formed on a steam table. Which cleaning agent would BEST to remove it
Degreaser
Abrasive Cleaner
Delimer
Detergent
Delimer
Which of the following documents must be kept for 90days after the last product was sold?
Meat Identification Code (IMPS)
Shell stock Identification tags
Farmers market health certificate
Specification code written by FDA
Shell stock Identification tags
Which is a source of the virus that causes Hepatitis A
Rats & Mice
Wild Mushrooms
Domestic Pigs
Feces contaminated water
Feces Contaminated water
Using Coated and Shatter-resistant lightbulbs is a way of preventing which type of contamination?
Physical
Biological
Chemical
Intentional
Physical
What's the minimum temperature for three compartment sink when heat sanitizing?
135
165
171
180
171
Whats the primary food safety concern with overstocking cooler?
Specific foods are hard to find
FIFO is difficult to implement
Newly added food cools too rapidly
Correct temperatures are difficult to maintain
Correct temperatures are difficult to maintain
The place where the floor and will meet in a food preparation must be
Caulked
Resilient
Porous
Coved
Coved
A foodborne illness outbreak occurs when at least how many people eat the same food and contracted the same illness?
1
2
3
4
2
A service sink should be used to:
Dispose of mop water
Cool cooked foods
Wash produce
Scrub pots and pans
Dispose of mop water
An example of a corrective action is:
Reusing utensils for each new tasks
Serving food at a buffet at or above 165
Reheating food at a buffet that is below 135
Using the same equipment for raw food and ready to eat
Reheating food at a buffet that is below 135
When holding food without temperature control, the food must be marked to indicate the:
Ingredients and recipe of the food
Manner in which it must be displayed for guests
Time it must be thrown out
Time it was made
Time it must be thrown out
Prepared sushi should be stored at
50 degrees
45 degrees
48 degrees
39 degrees
39 Degrees
To help ensure that seafood does not contain toxins, what should the PIP take?
Wash all seafood before preparations
Purchased Seafood from approved and reputable suppliers
Cook seafood to a minimum internal temperature 165
Purchased Seafood from approved and reputable suppliers
The FDA food code recommendation for fingernails is:
Nails should be professionally maintained
False nails are permitted as long as they are firmly affixed
Nails must be unpolished, short and smoothly trimmed
Nails must be unpolished, short and smoothly trimmed
What is the maximum air temperature permitted when receiving shell eggs?
32
41
45
50
45
How many inches must counter mounted equipment be elevated?
2
4
6
8
4
What is the corrective response to a sewage backflow in an operation?
Report the backflow to the municipal water authority
Close the operation immediately
Mop the entire operation with sanitizing solution
Modify service temporarily to eliminate dishwashing.
Close the operation immediately
What is the best way to prevent the spread of viruses?
Controlling flies in the operations
Purchasing food from approved supplies
Keeping aprons clean
Proper Handwashing
Proper Handwashing
Which HACCP principle is in action when cook checks the temperature of beef stew being for hot holding?
Conducting a hazard analysis
Taking a corrective action
Monitoring
Record-Keeping
Monitoring