Forms of Contamination
Service
Preparation
Cleaning and Sanitizing
Purchasing, Receiving, and Storage
100
Physical
What is type of contamination that incidental substances get into the food. Ex: Fingernails, band-aids, fish bones
100
6 hours
What is how long cold food can be held without refrigeration before it must be sold, served, or thrown out?
100
Pasteurized
What is the type of eggs that must be used when preparing raw or undercooked dishes for high-risk populations?
100
Concentration, temperature, contact time, pH, and water hardness
What is factors that influence the effectiveness of a chemical sanitizer?
100
List of ingredients
What is the information that must be included on the label of food packaged on-site for retail sale?
200
Beverages
What is a food item that is associated with Salmonella Typhi?
200
At Mongolian barbeques
What is when can raw, unpackaged meat be offered for self-service?
200
Rare hamburgers
What is the food item that should not be served at a local nursing home's yearly barbecue for its residents?
200
Unplug the unit
What is the first step of cleaning and sanitizing stationary equipment?
200
Separately from food that will be served
What is how an item that has been recalled by its manufacturer be stored in an operation?
300
Exclude staff who are vomiting from the operation
What is a practice that is useful for preventing Norovirus from causing foodborne illness?
300
Serve condiments in original containers
What is the rule for serving condiments that should be practiced?
300
145F (63C)
What is the minimum internal cooking temperature for a veal chop?
300
Must be at least 110F (43C)
What is the temperature the water should be for manual dishwashing?
300
Stored food away from the wall
What is the step that was done correctly be a food handler that had just finished storing a dry food delivery?
400
Food held between 70F and 125F (21C and 52C)
What is a condition that promotes the growth of bacteria?
400
The manufacturer claims the food is healthy
What is when bulk unpackaged food in self-service must be labeled?
400
135F (57C)
What is the temperature that cooked vegetables must reach to be hot-held for service?
400
Occupational Safety and Health Administration
What is the organization that requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
400
Bags of organic cookies in torn packaging
What is an item that should be rejected?
500
Wild game
What is a food that is commonly associated with parasites
500
Wear single-use gloves
What is what food handlers must do when handling ready-to-eat food?
500
165F (74C) for 15 seconds
What is the temperature that stuffed lobster must be cooked to?
500
Maximum registering thermometer
What is the thermometer best suited to checking a dishwashing machine's final rinse temperature?
500
Reject the flour and return it to the supplier
What is what should be done with a package of flour that is received with signs of dampness on the bag?
M
e
n
u