Serve
This system Preventing foodborne illness by controlling risks and hazards
What is the purpose of a food safety management system
What is the best way to protect food from deliberate tampering?
What is make it as difficult as possible for someone to tamper with it
Where should personal items, like a coat, be stored in the operations?
What is "in a designated area, away from food"
Soup that is being hot-held on a buffet should be labeled with the
What is the "name of the food"
When delivering food for off-site service, raw poultry must be stored:
What is "separately from ready-to-eat food"
A manager's responsibility to actively control risk factors for foodborne illnesses is called
What is active managerial control
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know:
What is who is in the facility
A food handler is working, but has an infected cut on their finger; they should:
What is "cover the wound with an impermeable bandage or finger cot and glove"
Food handlers, after prepping food and before using the restroom should do this:
What is take off their aprons
Chemicals should be stored _______ from prep areas
What is "away"
What is the minimum internal cooking temperature for seafood?
Hint:
______ degrees for higher than _____ seconds
What is "145 degrees F or higher for 15 seconds"
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
What is Corrective action
Where should food handlers wash their hands?
What is "designated sink for handwashing"
The only jewelry that may be worn on the hands or arms while handling food
What is "plain band ring"
How should the temperature of a shipment of sour cream be taken when it arrives in an operation?
What is "remove the lid of a container and put the thermometer stem into the sour cream"
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
What is "date mark it"
Food must be cooled from 135 degrees F to ______ within 2 hours.
What is 70 degrees F
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?
What is management oversight
What must food handlers do after touching their body or clothing?
What is "wash their hands"
How many people must have the same symptoms in order for a foodborne illness to be considered an outbreak.
What is at least 2
Ice crystals on a frozen food item indicate
What is "time-temperature abuse"
What must a manager do with a recalled food item in the operation?
What is "store the recalled item separately from other food"
Hot TCS food being hot-held for service must be at what temperature?
What is 135 degrees F or above
One way for managers to show that they know how to keep food safe is to:
What is become certified in food safety
When washing hands, name the minimum time that food handlers should scrub their hands and arms with soap?
What is 10 seconds
A food handler with a sore throat and fever should be excluded from the operation when:
What is "customers served are primarily a high risk population"
The most important factor in choosing an approved food supplier
What is "it has been inspected and complies with local, state, and federal laws"
A recall has been issued for a specific brad of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
What is "label the item to prevent it from accidently being placed back in inventory"
Which method is a safe way to thaw food?
What is "As part of the cooking process"
A power outage has left hot TCS food out of temperature control for six hours. this must be done with food:
What is throw away the food
After which activity must food handlers wash their hands:
clearing tables
putting on gloves
serving customers
applying hand antiseptic
What is clearing tables
Basic characteristics of a virus
What is requires a living host to grow
Which item should be rejected?
Bags of organic cookies in torn packaging
Bottled milk at 41 degrees F
single-use cups in original packing
Live oysters with an internal temp of 50 degrees F
Bags of organic cookies in torn packaging
A food item that is received with an expired use-by date should be
What is "rejected"
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
What is 125 degrees F to 70 degrees F
In the event of an imminent health hazard, such as a water supply interruption, the operation must:
What is notify the regulatory authority
Main reason food handlers should avoid scratching their scalp
what is spreading pathogens to the food
After handling raw meat and before handling produce, what should food handlers do with their gloves?
What is "wash hands and change them"
Supplies should be stored away from the walls and at least __________ off the floor.
What is "6 inches"
With approved procedures in place, cold food can be held intentionally without temperature control for _____ hours as long as it does not exceed 70 degrees F.
What is "6"
What food item does the FDA advise against offering on a children's menu?
What is "rare cheeseburgers"