five gallons of beef stew are prepped on Sept. 1st the date to consume sale or discard the stew is ?
Sept. 7th
100
which method of thawing food is correct?
as a part of the cooking process
100
an operation that wants to serve clams that are displayed live in a tank until preparation must
obtain a variance
100
when using additives in food to help extend shelf life an operation must
obtain a variance from local regulatory authority
100
which agency regulates and inspects eggs
USDA
200
ventilation in a food prep area should remove
heat, fumes, and moisture
200
what is a cross-connection?
a link between safe and unsafe water
200
if an operation wants to add a fryer and increase the size of the hood in the prep area the owner should contact
regulatory authority and submit appropriate paperwork
200
who is responsible for ensuring that staff members are informed about food allergies?
the manager
200
an illness caused by what pathogen must be reported to what regulatory authority?
norovirus
300
equipment used to process tcs food in a refrigerated room held at 41 or lower can be cleaned every
24 hours
300
which special process requires a HACCP plan?
packaging food using the reduced oxygen packaging method ROP
300
when serving a high susceptible population time as a control for safety must never be used for
raw eggs
300
at receiving, food that has undergone time and temp abuse should be
returned to supplier
300
ready-to-eat TCS food may be held at 41 degrees for a total of how many days?
7 days
400
CCP in a HACCP plan help to ensure unsafe TCS foods are
not consumed by the public
400
a deli slicer is in constant use it must be cleaned and sanitized at least once every how many hours
24
400
food being cooled whose temp has not decreased from 135 to 41 within 6 hours must be
discarded
400
chili is reheated in a microwave to 155. halfway through cooking the chili is stirred, then allowed to stand for several minutes after cooking. What was incorrect about this process?
reheating to 155
400
the effectiveness of a chemical sanitizer can be limited by
using water that is below 120
500
a food handler has been diagnosed a disease caused by enterohemorrhagic and shiga toxin- producing E. Coli. Which action is management required to take?
notify the regulatory authority
500
A food handler is controlling the pH of cooked rice by adding vinegar to it pathogen growth in the cooked rice has been reduced if the PH is
4.5
500
a consumer advisory is required when serving
cooked to order hamburger
500
food handlers are allowed to handle food with their bare hands when
prepping raw animal food that is to be cooked
500
for an iodine sanitizer to be effective it must remain in contact with the utensil or surface for at least how many seconds