FAT TOM
What is one factor that affects the growth of bacteria in food?
a) Leanness
b) Density
c) Ripeness
d) Acidity
d) Acidity
What is TCS Food?
a) Food requiring thermometer checks for security
b) Food requiring trustworthy conditions for service
c)Food requiring training commitments for standards
d) Food requiring time and temperature controls for Safety
d) Food requiring time and temperature controls for Safety
41-135 F
Why are preschool-age children at a higher risk for getting a foodborne illness?
a) They do not have strong appetites.
b) They do not receive enough nutrition.
c) They are more likely to suffer allergic reactions.
d) They have not yet built up their immune systems.
d) They have not yet built up their immune systems.
Which of the following is NOT a symptom of allergic reaction?
a) Wheezing and shortness of breath
b) Hives or itchy rash
c) Nausea and vomiting
d) Reversal of hot/cold sensation
d) Reversal of hot/cold sensation
Aside from TEMPERATURE, what other FAT TOM condition will a food service operation be most able to control?
a) Acidity
b) Time
c) Oxygen
d) Moisture
b) Time
Which is a TCS food?
a) Bread
b) Flour
c) Sprouts
d) Strawberries
c) Sprouts
Which practice can reduce nontyphoidal salmonella in poultry to safe levels?
a) Storing food at 55°F or higher
b) Inspecting canned food for damage
c) Cooking food to the right temperature
d) Thawing food slowly
c) Cooking food to the right temperature
Why are the elderly people at a higher risk for foodborne illnesses?
a) Their immune systems have weakened with age.
b) They are more likely to spend time in a hospital.
c) They are more likely to suffer allergic reactions.
d) Their appetites have decreased with age.
a) Their immune systems have weakened with age.
Which food contains a common allergen?
a) sauteed squash in olive oil
b) brown rice with herbs
c) Mixed greens salad with apples and raisins
d) Mushrooms and scallions with soy sauce and brown sugar
d) Mushrooms and scallions with soy sauce and brown sugar
What condition promotes the growth of bacteria?
a) Food that is high in sugar
b) High acidity
c) Food held between 70 and 125
d) Low levels of moisture
c) Food held between 70 and 125
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
a) Cross contamination
b) Poor personal hygiene
c) Time-temperature abuse
d) Poor cleaning and sanitizing
c) Time-temperature abuse
Pathogens are likely to grow well in a meat stew that is
a) below freezing temperature.
b) at refrigeration temperatures.
c) held at room temperature
d) cooked to the correct internal temperature.
c) held at room temperature
Who is often at high risk
for contracting a foodborne illness?
a) Cancer patients between the ages of 30 and 40
b) Teenagers between the ages of 13 and 19
c) Adults between the ages of 20 and 34
d) Adults between the ages of 35 and 50
a) Cancer patients between the ages of 30 and 40
Which food contains a common allergen?
a) potatoes sauteed in duck fat
b) smoked salmon on bagel
c)Melon slices
d) Green beans
b) smoked salmon on bagel
Which types of biological contaminants need oxygen to grow?
a) yeast and mold
b) aerobic bacteria
c) viruses
d) toxins
b) aerobic bacteria
Which is a TCS food?
a) Bananas
b) Coffee
c) Crackers
d) Tofu
d) Tofu
Which of the following is NOT a correct way to thaw frozen meat?
a) Under running cool water
b) In the refrigerator
c) As part of the cooking process
d) On the countertop at room temperature
d) On the countertop at room temperature
Why are people who take certain medications at risk for foodborne illness?
a) They only eat TCS food
b) They have hidden allergies
c) Their immune systems are compromised
d) They have not built up strong immune systems
c) Their immune systems are compromised
What should food handlers do to prevent allergens from being transferred to food?
a)Use cleaned and sanitized equipment when prepping the order
b) Cook food to the appropriate minimum internal temperature
c) Keep cold food cold and hot food hot
d) use hand sanitizer
a) Use cleaned and sanitized equipment when prepping the order
Which types of food do bacteria prefer?
a) Fats and sugars
b) Carbohydrates and proteins
c) Flour and raw grains
d) Proteins and fats
b) Carbohydrates and proteins
TCS food is often
a) moist and contains protein.
b) moist and low in fat.
c) stored at room temperature and contains protein.
d) dry and high in trans-fatty acids.
a) moist and contains protein.
The best way to help quickly cool hot food is to:
a) Place food under air vent
b) Place food in a shallow pan surrounded by ice and stir frequently
c) Remove food from burner
d) Place food in sink with cool running water
b) Place food in a shallow pan and stir frequently
What would exclude a foodhandler from working in the retirement home dining room?
a) Being recently diagnosed with an allergy to soy
b) Having a sister in another state who died of hepatitis A two months ago
c) Suffering from diarrhea and mild sore throat with fever
d) Having a diabetic spouse who has just begun dialysis treatment
c) Suffering from diarrhea and mild sore throat with fever
What food should a guest with a shellfish allergy avoid?
a) Salmon
b) Cod
c) Shrimp
d) Bass
c) Shrimp