Time & temperature
Pathogens grow well between which temperatures? (1)
41 and 135 degrees
Ready to eat TCS food must be marked with the date by which it must be sold, eaten, thrown out if it will be held longer than how many hours? (9)
24
Should food handlers wash hands with gloves on? (23)
No, gloves must be changed and hands must be washed with each new task
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored? (2)
In the sanitizer solution
A cutting board is scratched and chipped. What should the food handler do? (30)
Set it aside and tell the manager
Which food is at a temperature that allows bacteria to grow well? (41)
a roast at 125 degrees
Which is a TCS food? (31)
cooked beans
A food handler wets hands and arms, applies liquid soap, and then scrubs them for 6 seconds. Next the food handler rinses hands and arms with warm water, then later drives them with a hand dryer. What did the food handler do wrong? (25)
scrubbed hands for 6 seconds
What are 3 of the most common food allergies? (6)
eggs, peanuts and shellfish
A food handler who is throwing out garbage in an outdoor dumpster must (32)
close the dumpster lid after throwing away the garbage
When washing tableware in a three compartment sink, the water temperature should be at least? (16)
110 degrees
Ready to eat TCS food that was prepped by a food handler on Monday to use on a Wednesday must have a label that includes the (40)
use by date
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of (26)
poor cleaning and sanitizing
Which storage practice could cause cross-contamination? (8)
a pan of raw poultry is stored above raw carrots in a cooker
During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath (33)
their fingernails
Which hot held food is in the temperature danger zone? (17)
fish held at 126 degrees
How can an operation prevent cross contamination in self-service areas? (44)
Place food under sneeze guards
What is the biggest food safety risk when a food handler wears dirty clothes to work? (15)
dirty clothes might carry pathogens
Dicing onions on the same cutting board used for slicing raw beef can cause (19)
cross contamination
A food handler is cleaning an sanitizing a mixing bowl. After what step in the process does the food handler sanitize the mixing bowl? (34)
scrubbing its surface with a detergent solution
How can food handlers limit pathogen growth when prepping food? (13)
control time and temperature
What must a food handler do to a thermometer before using it? (29)
wash it, rinse it, sanitize it and allow it to air dry
A food handler uses degreaser. What should the food handler do next? (28)
wash hands correctly
Some bacteria, viruses, parasites and fungi can cause an illness. They are known as (22)
pathogens
A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard? (35)
chemical