A
Which of the following is a physical contaminant?
A - Bones in a chicken filet
B - Seafood toxin in a red snapper
C - Metal shavings in a can of peaches
D - Tomato juice served in a pewter pitcher
A - Bone in a filet
What is the correct temperature danger zone?
Bacteria grow most rapidly in food kept between 70°F and 125°F
When must a food handler suffering from fever and sore throat be excluded from kitchen operation?
A. Fever is beyond 100°F (38°C)
B. The sore throat remains after 5 days
C. When most of the customers are of high-risk population
D. Until notifying the regulatory authorities
C. When most of the customers are of high-risk population
When must a food handler wash their hands?
A. After using the restroom
B. After touching raw meat
C. After taking out trash
D. All of the above
D. All of the above
You notice food has been left out at room temperature for 4 hours. What should you do?
Discard the food
Which is a common food-handling mistake that can cause foodborne illness?
A - Failing to supervise food deliveries
B - Failing to exclude food handlers who are ill
C - Failing to calibrate thermometers regularly
D - Failing to prevent cross-contact from allergens
B - Failing to exclude food handlers who are ill
What temperature should refrigerate food be received at?
A. 50°F
B. 45°F
C. 41°F or lower
D. 32°F
C. 41°F or lower
What are the two conditions for bacterial growth that you can control?
A - Oxygen and acidity
B - Acidity and moisture
C - Temperature and moisture
D - Time and temperature
Time and temperature
There are 9 major food Allergens.
Who are we?
Wheat - Soy - Egg - Milk - Fish - Shellfish - Peanut- Tree nuts - Sesame
True or False: You can smell if food is unsafe.
❌ False
You can't smell or see bacteria growth!
Cooked rice was left out on a prep table to cool for several hours. This is an example of
A - cross-contamination.
B - time-temperature abuse.
C - improper personal hygiene.
D - poor cleaning and sanitizing.
B - time-temperature abuse
Which food is in the temperature danger zone?
A - Meat received at 40°F (4°C)
B - Chicken stored at 45°F (7°C)
C - Soup held at 140°F (60°C)
D - Chili cooked to 165°F (74°C)
B - Chicken stored at 45°F (7°C)
Where is Shiga toxin-producing Escherichia coli found?
A - Cattle
B - Water
C - Poultry
D - Dirt
A - Cattle
When should you change gloves?
A. Never
B. Every hour only
C. After each task or contamination
D. When they look dirty
C. After each task or contamination
Change your gloves any time you touch something that is not food
Cold Food may deliberately be held outside of the temperature control environment for ____ hours if it remains beneath 70°F
A. 8
B. 6
C. 3
D. 1
B. 6
Cold food can be held without temperature control for up to 6 hours if it was below 41°F before removal from refrigeration.
Any leftovers MUST be discarded
What is TCS food?
Food requiring Time and Temperature Control for Safety
A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food was the likely cause of the illness?
A - Shrimp
B - Chicken
C - Rice
D - Vegetables
C - Rice
When rice is cooked, the heat can actually "activate" the spores. If the rice is then held at incorrect temperatures or not cooled properly, the bacteria produce toxins.
What’s the biggest cause of foodborne illness?
A. Dirty floors
B. Poor personal hygiene
C. Expired food
D. Cold food
B. Poor personal hygiene
Which is a safe technique to thaw food?
A. Running water above 125°F (52°C)
B. Resting at room temperature
C. Immersed in standing water at 70°F (21°C)
D. It should be a step in the cooking process
D. It should be a step in the cooking process
Thaw food during cooking or under 70°F running water. Avoid thawing at room temperature or in standing water.
Why are young children at a higher risk for foodborne illness?
Their immune systems are not yet fully developed.
Food is being time-temperature abused when it is
A - held at the wrong temperature.
B - taken out of the cooler.
C - reheated rapidly.
D - cooked to a higher temperature than required.
A - held at the wrong temperature.
Ex.: room temperature
While preparing food, the cook grabs the cell phone on a shelf/drawer, checks messages, changes music, puts it back on the shelf or drawer and keeps working.
What did they do wrong?
The cook should not be touching his/her phone while working with food and hands must be washed and gloved when necessary.
Which phase of active managerial control is demonstrated when a manager instructs a chef to continue cooking undercooked chicken breasts after noticing they haven't reached the proper temperature?
A. Risk identification
B. Corrective action
C. Monitoring
D. Active managerial control
B. Corrective action
The manager has already monitored the situation and identified a deviation (undercooked chicken).
The critical step is when the manager directs the chef to "continue cooking chicken breasts"—this is the corrective action being taken to address the identified problem.