Answer 1
The purpose of a food safety management system is to
prevent foodborne illness by controlling risks and hazards.
Which does not require sanitizing?
walls
Which surfaces must be both cleaned and sanitized?
cutting boards
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
rinsing
$2 What food item would the FDA advise against offering on a children’s menu?
rare cheeseburgers
When should a food handler with a sore throat and fever be excluded from the operation?
Customers served are primarily a high-risk population
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
moisture.
What is a basic characteristic of a virus?
Requires a living host to grow
What is the correct way to store mops in between uses?
Hanging on a hook
Which food item may be handled with bare hands?
Chopped carrots for stew
What should food handlers do after prepping food and before using the restroom?
Change their gloves
To prevent food allergens from being transferred to food,
clean and sanitize utensils before preparing an allergen special order.
When should a food handler with a sore throat and fever be excluded from the operation?
Customers served are primarily a high-risk population
Supplies should be stored away from the walls and at least _____ off of the floor.
6 inches
To prevent backflow, a sink must be equipped with a(n)
Air gap
What is the minimum temperature that must be maintained when holding hot chicken soup for service?
135°F (57°C)
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
180°F (82°C)
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
Which method is a safe way to thaw food?
As part of the cooking process
Where should garbage cans be cleaned?
Away from prep areas
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The shipment should be refused and prevented from entering the operation.
TCS food that will be reheated for hot holding must reach a temperature of at least
165°F (74°C) for 15 seconds within two hours
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws.
Which is an example of physical contamination?
Bones in fish
A handwashing station should have running water supplied at a temperature of at least
85°F (29°C)