1
What is the easiest and safest way to calibrate a thermometer?
Adjusting thermometer so that ice water shows a temperature of 32°F.
When is a food service operation able to hold or display TCS foods without temperature control?
After receiving approval in advance by the regulatory authority
What is a backflow prevention device intended for?
A preventive Cross Connection.
What is the first step to correctly washing your hands?
Wet, hands and arms,
Which of the following is not considered a safe way to thaw frozen meat?
Under hot running water
Which of the following is an acceptable method for cooling hot TCS food before storage?
In an ice water bath
Jaundice is a yellowing of the skin and eyes, and is caused by which foodborne illness?
Hepatitis A
The acronym A.L.E.R.T. stands for assure, look, employee, report, and threat. What type of food safety risk does it refer to?
Poor, personal hygiene,
If you were packaging fish using a reduced oxygen packaging method (ROP) the fish must include a label stating what?
That it must remain frozen until used
Which of the following is not considered to be one of the big eight allergens?
Onions
When cooking a T-bone steak, where should you insert a penetration probe thermometer to check its temperature?
In the thickest part of the meat
A dishwashing machine should have the ability to measure which of the following?
All of these.
Which symptom should cause a sick employee to be excluded from a food service establishment?
Vomiting
When is a foodborne illness considered an outbreak?
When at least two people experience the same symptoms after eating the same food
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
Air pockets within the ground meat, prevent it from cooking evenly
If a TCS food will be cold held for service what is the maximum temperature that this food could be held?
40°F
What is the minimum internal temperature that raw roasts pork beef veal and lamb should be cooked to for at least four minutes before serving?
145°F
Food from plants that will be hot held for service should be cooked to what temperature?
135°F
In which temperature range do pathogens grow the most rapidly?
70°F – 125°F
Which of the following is not considered to be cross contamination?
Leaving foods in the temperature danger zone for too long
A faucet that supplies clean, drinking water is filled with a flexible hose to fill a mop bucket, a careless employee, leave the end of the hose in a bucket of dirty mop, water, overnight due to changing air pressure within the buildings plumbing system the dirty mop water moves up the hose and into the Fossett contaminating, the clean, drinking water. What is this type of contamination called?
Cross connection
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
What is the (FIFO) method First In First Out?
Storing food items so that the oldest is used first
Where should the scoop for an ice cream machine be stored between uses?
In a protected and designated location
Which person is the most susceptible to foodborne illness?
A 65-year-old man