Foodborne Illness and Allergies
Which symptoms must be reported to the regulatory authority?
a. Vomiting
b. Diarrhea
c. Jaundice
d. Sore throat and fever
c. Jaundice
What is required to be an approved supplier?
a. They use tamper-evident packaging
b. They have a clean and modern facility
c. They offer traceability for all ingredients
d. They meet all applicable local, state, and federal laws
d. They meet all applicable local, state, and federal laws
At what temperature must most cold TCS food be recieved?
a. 41 or lower
b. 45 or lower
c. 50 or lower
d. 55 or lower
a. 41 or lower
What is the maximum amount of time single-use gloves can be worn before they must be changed?
a. one hour
b. two hours
c. three hours
d. four hours
d. four hours
Why are short fingernails required for food handlers?
a. They are easier to keep clean
b. They reduce the need to wash hands
c. They prevent single-use gloves from slipping off
d. They reduce the risk of spreading airborne pathogens
a. They are easier to keep clean
Which is one of the Big Nine food allergens?
a. Avocado
b. Celery
c. Sesame
d. Mustard
c. Sesame
Which food was thawed correctly?
a. Salmon thawed on a prep table
b. Turkey thawed in a cooler at 38°F
c. Shrimp thawed in a sink full of water at 70°F
d. Steaks thawed in a microwave and then placed in a cooler until needed
b. Turkey thawed in a cooler at 38°F
Which food is in the temperature danger zone?
a. soup held in a hot-holding unit at 136
b. meatloaf stored in a cooler at 38
c. raw chicken delivered at 40
d. cooked rice at 72 and left out for two hours
d. cooked rice at 72 and left out for two hours
What is required to be an approved supplier?
a. they use tamper-evident packaging
b. they have a clean and modern facility
c. they offer traceability for all ingredients
d. they meet all appliable local, state, and federal laws
d. they meet all appliable local, state, and federal laws
Which situation is considered an imminent health hazard?
a. a pest sighting near the back door of a facility
b. a dishwasher leaking water onto a kitchen floor
c. a sewage backup that contaminates food in dry storage
d. a power failure that shuts off power to walk-in coolers for one hour
c. a sewage backup that contaminates food in dry storage
Who should be restricted from working with or around food?
a. a food handler who is vomiting
b. a food handler who has diarrhea
c. a food handler who has jaundice
d. a food handler with a sore throat and fever
d. a food handler with a sore throat and fever
What is an acceptable method for cooling hot food?
a. Placing the food directly in a cooler
b. Placing the food in an ice water bath
c. Leaving the food at room temperature
d. Rinsing the food with cold water
b. Placing the food in an ice water bath
Which food must be cooked to a minimum internal temperature of 165 for 15 seconds
a. Lamb chops
b. Ostrich steak
c. Oyster stuffing
d. Buffalo burger
c. Oyster stuffing
An employee needed to clean and sanitize a prep table. They removed food from the surface, washed the surface with soapy water, rinsed the surface with clean water, sanitized the surface with a sanitizing solution, and dried the surface with a paper towel. What mistake was made?
a. They washed the surface with soapy water
b. They rinsed the surface with clean water
c. They dried the surface with a paper towel
d. They sanitized the surface with sanitizer solution
c. They dried the surface with a paper towel
What should be done with a food item that has been recalled?
a. FIFO the item
b. Discount the item
c. Use the item immediately
d. Remove the item from inventory and label it
d. Remove the item from inventory and label it
What must be included on the label of a restaurant's signature BBQ sauce sold to the public?
a. pH of the sauce
b. Instructions for use
c. Nutritional information
d. Source of each major food allergen
d. Source of each major food allergen
These foods must be stored in the same cooler. In which top-to-bottom order should they be stored to prevent cross contamination?
a. Salad Greens; Raw Beef Roast; Raw Salmon; Raw Chicken;
Raw Ground Beef
b. Salad Greens; Raw Salmon; Raw Beef Roast; Raw Ground Beef; Raw Chicken
c. Salad Greens; Raw Ground Beef; Raw Salmon; Raw Beef Roast; Raw Chicken
d. Salad Greens; Raw Salmon; Raw Ground Beef; Raw Beef Roast; Raw Chicken
b. Salad Greens; Raw Salmon; Raw Beef Roast; Raw Ground Beef; Raw Chicken
To what temperature must TCS food be reheated for hot holding?
a. 135 within two hours
b. 145 for 15 seconds within two hours
c. 155 for 17 seconds within two hours
d. 165 for 15 seconds within two hours
d. 165 for 15 seconds within two hours
Which factors influence the effectiveness of a sanitizer?
a. Color, odor, packaging date, and brand
b. Type of surface, lighting, air temperature, and humidity
c. Storage temperature, expiration date, dilution method, and type
d. Concentration, water temperature, contact time, water hardness and pH
d. Concentration, water temperature, contact time, water hardness and pH
A shipment of oysters has arrived at an establishment. How long must the accompanying shellshock tags be kept on file?
a. 7 days
b. 30 days
c. 60 days
d. 90 days
d. 90 days
Which situation would result in cross-contact?
a. storing raw beef above ready to eat food
b. cooking chicken and shrimp in the same fryer
c. using the same cutting board for raw chicken and lettuce
d. temping chicken and then ground beef with the same thermometer
b. cooking chicken and shrimp in the same fryer
Chicken Breasts will be partially cooked, cooled, and then finished as they are ordered. What is the maximum amount of time allowed for the initial cooking step?
a. 15 Minutes
b. 30 Minutes
c. 60 Minutes
d. 90 Minutes
c. 60 Minutes
What is the minimum amount of time that food temperatures must be checked when holding food?
a. at least hourly
b. at least every two hours
c. at least every three hours
d. at least every four hours
d. at least every four hours
Which food was cooled correctly?
a. clam chowder cooled from 135 to 70 in one hour and then from 70 to 41 in six hours
b. Chili cooled from 135 to 70 in two hours and then from 70 to 41 in four hours
c. Jambalaya cooled from 135 to 70 in three hours and then from 70 to 41 in two hours
d. Macaroni and cheese cooled from 135 to 70 in four hours and then from 70 to 41 in two hours
b. Chili cooled from 135 to 70 in two hours and then from 70 to 41 in four hours
What is important when creating a self-inspection program?
a. It should mirror a regulatory inspection
b. It should focus on foodborne-illness complaints
c. It should focus on customer satisfaction surveys
d. It should focus on food safety violations that are easy to fix.
a. It should mirror a regulatory inspection