Go with the prep flow
What should happen to food right after it is thawed in a microwave oven?
Cool it to 41F (5C)
An operation has 8 different items on a self-service salad bar. How many serving utensils are needed to serve the items on the salad bar?
8
A pest control program is an example of a HACCP program. True or false.
False. It is a food safety program.
What are the most important food safety features to look for when selecting flooring, wall and ceiling materials?
absorbent, hard, durable, porous, smooth
Smooth and durable
What is the acceptable contact time when sanitizing food-contact surfaces?
a. soak item in very hot water for 7 secs
b. soak item in iodine solution for 7 secs
c. soak item in chlorine solution for 7 secs
C. Soak item in chlorine solution for 7 secs
A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?
cross-contamination
poor personal hygiene
time and temperature abuse
poor cleaning and sanitizing
Time and temperature abuse
At what maximum internal temperature should cold TCS food be held?
41F (5C)
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of practicing poor personal hygiene.
True or false.
False. Using contaminated equipment.
When installing tabletop equipment on legs,the space between the base of the equipment and the tabletop must be at least...
4 inches (10cm)
If a food-contact surface are in constant use, how often must they be cleaned and sanitized?
Every four hours
What is the required minimum internal cooking temperature of turkey?
165F (74C) for 15 seconds
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served or thrown out?
4 hours
The purpose of a food safety program is to...
...prevent foodborne illness by controlling risks and hazards.
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands and...
SOAP
You are getting ready to wash dishes in a 3-compartment sink. What should be your first task?
1. Remove leftover food from the dishes
2. Clean and sanitize the sinks and drain boards
Clean and sanitize the sinks and drain boards
Which of the following can not be served to high-risk population?
Vegetable stir fry
Grilled salmon
Roasted chicken
Raw oysters
Raw oysters
Which may be handled with bare hands?
a. cooked pasta for salad
b. chopped potatoes for soup
c. canned tuna for sandwiches
d. pickled watermelon for garnish
b. Chopped tomatoes for soup
What are the 3 components of active managerial control?
1. Identifying risks
2. Corrective action
3. Training
What is the only completely reliable method for preventing backflow?
an air gap
How should flatware and utensils that have been cleaned and sanitized be stored?
with handles up
What is the maximum water temperature allowed when thawing food under running water?
70F
You can re-serve a bread basket returned by a customer who said she has Celiac disease.
NO
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
a. Identify risks
b. Corrective action
c. Management oversight
d. Re-evaluation
C. Management Oversight
What is the best way to eliminate pests that have entered the operation?
Work with a licensed pest control operator (PCO)
What is the correct way to clean and sanitize a prep table?
- wash
- rinse
- remove food from the surface
- air dry
- sanitize
2. wash
3. rinse
1. remove food from the surface
5. air dry
4. sanitize