Time/Temp
Thermometers must be calibrated
A. before each use
B. to ensure their accuracy
C. to properly test sanitizer concentration
D. to determine their intended range of use
A. before each use
First aid must be administered when a hazardous chemical spills on a food handler. From which document can the fist aid information be found?
A. The FDA Food Code
B. Safety Data Sheets (SDS)
C. Underwriter's Laboratories' (UL) List
D. OSHA's Consumer Guide to Toxic Materials
B. Safety Data Sheets (SDS)
A backup of sewage in the operation's dry storage area would be a reason to contact the local regulatory authority because it is considered a(n)
A. imminent health contaminant
B. cross-contamination
C. critical control point
D. Occupational Safety and Health Agency (OSHA) contaminant
A. imminent health contaminant
One method of denying pests access to an operation is to
A. install screens on windows and vents
B. check deliveries after they are stored
C. keep garbage cans clean and sanitized
D. leave space between the floor and stationary equipment
A. install screens on windows and vents
An operation is forced to close due to a natural disaster. The authorization to reopen must be issued by the
A. U.S. Department of Health Services
B. state or local regulatory authority
C. Food and Drug Administration (FDA)
D. U.S. Department of Agriculture (USDA)
B. state or local regulatory authority
A. Throw it out
B. Cool it immediately
C. Continue to serve it
D. Reheat and serve it
A. Throw it out
When a food recall occurs, the operation must
A. immediately notify customers
B. immediately notify the Centers for Disease Control (CDC)
C. throw out all of the food item
D. discontinue use of the food item
D. discontinue use of the food item
How can viral contamination of food in the food preparation area be reduced?
A. Cutting all mold from cheese
B. Routine handwashing by all food handlers
C. Throwing out all dented or unlabeled cans
D. Accepting deliveries from approved sources.
B. Routine handwashing by all food handlers
A food handler's prescription medicine must be stored away from food and be labeled with a
A. safety data sheet as required by OSHA
B. bar code for easy reference in an emergency
C. scientific identification name and use instructions
D. legible manufacturer's label for easy identification
D. legible manufacturer's label for easy identification
The government agency that is responsible for the regulation and inspection of meat, poultry, and eggs is the
A. Food and Drug Administration (FDA)
B. U.S. Department of Agriculture (USDA)
C. U.S. Public Health Service (USPHS)
D. Centers for Disease Control and Prevention (CDC)
B. U.S. Department of Agriculture (USDA)
When an operation uses time rather than temperature control at an offsite serving locations, it is required to maintain which records that will be available to the regulatory authority upon request?
A. Medical history of all food handlers and servers
B. Temperature log of food-serving equipment
C. Written Procedures prepared in advance of event
D. Accuracy logs of timing devices which will be used
C. Written procedures prepared in advance of event
Food-contact surfaces that retain their existing qualities under normal-use conditions are considered
A. non-absorbent
B. durable
C. cleanable
D. coved
B. durable
To protect food from deliberate contamination, the Person in Charge (PIC) should train staff to
A. record temperatures of food at delivery
B. monitor self-service areas
C. verify cooking temperatures
D. empty garbage containers on a regular basis
A. record temperatures of food at delivery
When the water supply has been disrupted due to a natural disaster, an acceptable alternative is
A. buying commercially bottled drinking water
B. sanitizing water with a 50-50 mixture of bleach
C. securing water from a private well tested every 2 years
D. using clean water from the air conditioning system
A. buying commercially bottled drinking water
When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory agency?
A. Prior to opening
B. Pre-construction
C. Upon fire inspection
D. After final health inspection
B. Pre-construction
To prevent time-temperature abuse when transporting time/temperature control for safety (TCS) food, which practice should be followed?
A. Load delivery trucks with cold TCS food first and hot TCS food last.
B. Stack all hot TCS food items together in a sturdy cardboard box.
C. Transport cold TCS food in an ice chest that maintains a temperature of 50 degrees F.
D. Transport hot TCS food in an insulated food container at 135 degrees F or higher.
D. Transport hot TCS food in an insulated food container at 135 degrees F or higher.
What should a person in charge (PIC) do without verification that a food item is "honestly presented"?
A. Verify with a supplier
B. Throw out upon discovery
C. re-label the food upon receipt
D. Report the food to the health department
B. Throw out upon discovery
Lubricants with incidental food contact used on food contact surfaces must be
A. food grade
B. hypoallergenic
C. applied by a manager
D. commercially purchased
A. food grade
The purpose of an air gap is to
A. prevent backflow
B. reduce ice build-up in the freezer
C. keep pests from getting inside the facility
D. allow for even circulation in a hot-holding station
A. prevent backflow
Foodservice operations with self-inspection programs
A. are exempt from regulatory inspections
B. often oversee the inspections of foodservice operations without a self-inspection program
C. receive FDA recognition, including a seal that can be used in all promotional materials
D. view regulatory inspections as useful supplements to their own food safety efforts
D. view regulatory inspections as useful supplements to their own food safety efforts
What multiplies most rapidly in the temperature danger zone?
A. Bacteria
B. Toxins
C. Parasites
D. Viruses
A. Bacteria
Which of the following is evidence of deliberate tampering of food?
A. Labels are missing from food containers.
B. Sulfites are added to prevent browning of lettuce
C. Protective seal or wrapper is missing from a food container
D. Food employees are handling ready-to-eat foods with bare hands
C. Protective seal or wrapper is missing from a food container
The label for granola with nuts packaged at a restaurant for retail should include
A. regulatory authority contact information
B. a recipe number for reference
C. the logo for the restaurant
D. major allergen information
D. major allergen information
What are the requirements for a dumpster?
A. Durable, cleanable, and resistant to insects and rodents
B. Easy for employees of all heights and strengths to access
C. Affordable and made of sustainable, nontoxic materials
D. Resistant to tampering with ventilation holes for airing of gases
A. Durable, cleanable, and resistant to insects and rodents
According to the FDA Food Code, what is the minimum lighting requirement for a food prep area?
A. 10 foot-candles (108 lux)
B. 20 foot-candles (215 lux)
C. 50 foot-candles (538 lux)
D. 100 foot-candles (1,076 lux)
C. 50 foot-candles (538 lux)