Some Like it Hot, Others Like it Cold
Rufus E. Dufus: Food Handler
When Germs Go Bad
A Probing Category
Talking Dirty
100
Leftover chili to be put in hot holding must be reheated to?
What is 165°F
100
Rufus comes into work with a large basket of mushroom (he said he bought them from a really nice man on Wooster Street). Why can't these mushrooms be used?
What is they are not from an approved source
100
This pathogen is commonly connected with ground beef and can also be associated with contaminated produce?
What is Shiga toxin producing E. coli
100
What is the purpose of a time-temperature indicators?
What is show if food has been time-temperature abused during shipment
100
How should outdoor garbage containers be kept?
What is kept covered with tight-fitting lids
200
What is the maximum acceptable receiving temp for fresh beef?
What is 41°F
200
Rufus has just cut his hand using a very sharp knife. What should he do next?
What is apply a bandage and put a glove over the bandage
200
This pathogen is found naturally in the nose, hair and throat of humans?
What is Staph aureus
200
What type of thermometer should not be used in a food service establishment?
What is a glass thermometer
200
What is sanitizing?
What is reducing the pathogens on a surface to a safe level
300
At what temp should hot TTC foods be stored?
What is 135°F
300
Rufus has been cooking hard boiled eggs all day long and completly forgot that he left the meatloaf on the counter. He takes a temperature of it and it reads 67F. What should he do with the product?
What is discard it
300
This pathogen has been linked with ready to eat foods and shellfish contaminated by sewage?
What is Hep A
300
What is the right way to measure the temperature of fresh meat, poultry or seafood when it is delivered?
What is insert the thermometer stem or probe into the thickest part of the product
300
An employee wants to make a sanitizer solution to spray on the kitchen counter. What must be done to ensure that it has been made correctly?
What is test the solution with a sanitizer testing kit (strip)
400
Beef stew must be cooled from 135°F to 70°F within _____ hrs and from 70°F to 41°F within an additional _______hrs?
What is 2, 4
400
Rufus just told you he was diagnosed with Giardia and is very ill. What would you as the food manager do when told about this?
What is exclude him from work
400
Which bacterium is commonly associated with cooked rice dishes?
What is Bacillus cereus
400
Infrared thermometers can be used to read?
What is surface temps of grills
400
Madison, a food service manager at Brita's, has several bottles of cleaning chemicals she needs to discard. What is the most appropriate way to dispose of these chemicals?
What is follow the label instructions and any regulatory requirements that apply
500
According to the CDC the five most common cause of foodborne illness are: failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and…
What is purchasing food from an unapproved source
500
Rufus spent an entire shift forming hamburger patty for Mc Oliver’s Restaurant. How often should Rufus have change his gloves?
What is every 4hrs during continuous use and more often as needed
500
____ are the leading cause of foodborne illness
What are Viruses
500
What are the 2 ways to calibrate a thrmometer?
What is the ice-point method and the boiling point method
500
What are the correct steps to clean and sanitize a prep table?
What is Wash, Rinse and Sanitize
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