Time and Temperature
Food being hot held for service must be held to atleast
135F
What is done with test results from a private water source?
a. keep on flie
b. let the public see it
c. send to FDA
Keep on file
What is the correct response to a sewage backflow in an operation?
Close the operation immediately
Sliced cucumbers are placed in a container for use during the week to make a salad. The containers should be labled with the date of
expiration
Which of the following illnesses should a food handler when diagnosed should report to a manager
a. salmonella typhi
b. Staphyloccucus aureus
c. Hepatitis C
Hepatitis C
When transporting cold TCS foods, the maximum temperature of the food should be
41F
What is a cross-connection?
A link between a drinkable water system and a non-drinkable water system
At which sinks should garbage containers be washed and rinsed?
Service
Shellfish tags must be kept for
90 days
When a foodhandler has a sore throat with fever ,what should the PIC (PERSON IN CHARGE) do
exclude from operation
Which of these foods must be received at 41f
a. frozen shrimp
b. shell eggs
c. live shellfish
d. raw pork
Raw Pork
To prevent a backflow to a drinkable water supply, what method should be used?
a. a grease trap
b. Gated pipe
c. Air Gap
Air Gap
An apporpriate concentration for an iodine sanitizer is?
a. 26-50 ppm
b. 12.5-25ppm
12.5-25ppm
Cooked and sliced poultry should be stored at what temperature?
41F or below
What is primary goal of active managerial control is to reduce the risk of
foodborne illness
A stew held at a hold holding service is at 132F. The cook should reheat the soup to 165F. This is an example of which HACCP action
a. taking a corrective action or
b. establishing a critical limit
taking a corrective action
For medium build up on a steam clean table, which cleaning agent is best used?
A Degreaser
Chemicals used in an operation must be labeled with
common name
Which of these deliveries must be rejected?
a. unpasteurized shell eggs
b. unpasteurized milk
unpasteurized milk
What is the purpose of a safety data sheet (SDS)
A. inform food handlers of the hazards of the chemicals they use or
B. explain the correct use of potentially dangerous toolsin the prep area
Explain the correct use of potentially dangerous toolsin the prep area
Ready to eat TCS foods must be held at 41F for a total of how many days?
7 days
To backflow-prevention device is used to prevent?
FDA
Reusable containers provided by an operation for take home food must be
Cleaned and sanitized before being refilled
Hot TCS food should be received at _______F, unless otherwise specified
135F
What is the purpose of a correctly installed air curtain?
a. prevent pests from entering an operation
b. prevent grease from attaching to walls
prevent pests from entering an operation