Oh! Where Could It Be
A manager asks a food handler to put away a shipment of whole potatoes. What should the food handler do
What is move the potatoes to a cool dry storage area
A trainer divides learners into small groups and assigns a food safety topic to each group. After learners read about the topic with their group members, they rotate into new groups. Then they teach their new group members about the topic they researched with their previous group. What activity-based teaching strategy is the trainer using
Jigsaw design
Which factor impacts the effectiveness of chemical sanitizers?
Concentration
What is general food safety knowledge that all employees of a foodservice operation should know?
How to properly wash hands
What is the most important measure to take for preventing shigella spp. from causing a foodborne illness?
Practicing good personal hygiene
What should be done to keep single-use items safe in storage
Keep them in original packaging
What is the purpose of documenting employee food safety training?
A health inspector might ask for it
What should the water temperature be in the detergent compartment of a three-compartment sink?
110°F (43°C)
What critical knowledge should staff have about controlling time and temperature regarding TCS food?
How to hold and store
Bacteria grows best at which pH level?
7
Raw Steak and Raw Shrimp
Raw shrimp stored above raw steak
What is the FDA Food Code recommended minimum interval for the inspection of a foodservice establishment by a regulatory agency?
At least once every six months
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
180°F (82°C)
What can make demonstrations in classroom training more effective?
Following a Tell, Show, and Do approach
Which toxin causes an illness with neurological symptoms such as the reversal of hot and cold sensations?
Ciguatoxin
What should be done with food that has passed its use-by date
It should be discarded
Which government agency inspects foodservice operations?
State and local regulatory agencies
What is the minimum temperature that water must be to sanitize surfaces?
171°F (77°C)
What should a manager do after a staff member completes food safety training?
Document it.
Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne-illness outbreak?
** Explain Why in answer**
No, because they ate different foods and had different symptoms.
Where should food that doesn’t require refrigeration be stored
In a dry location
Which government agency inspects meat, poultry, and eggs?
USDA
What is the first task when preparing to wash dishes in a three-compartment sink?
Clean and sanitize the sinks and drain boards.
Which government agency conducts an inspection program for cruise ships?
CDC
People with this illness may cough up worms.
Anisakiasis
Which is a best practice for handling canned food in storage before opening
Wipe the tops of cans with a sanitized cloth
Pepper-like black specks are found near the electrical motor in a refrigeration unit. What type of pest may be present?
Roaches
What must be done after washing items in a dishwashing machine?
Items must be air-dried
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
180°F (82°C)
Which is a basic characteristic of a virus?
Requires a living host to grow
What is the storage order in a cooler based on?
The internal cooking temperature for each food
Dirt tracks are spotted along light-colored walls. What type of pest may be present?
Mice or rats
What is the lighting intensity requirement for a prep area?
50 foot-candles (540 lux)
How high must legs be on table-mounted equipment?
At least 4 inches (10 centimeters)
What types of food are commonly associated with yeast?
Acidic
Where should pesticides be kept if they are stored at the location?
In their original containers
What organization conducts research into the causes of foodborne illnesses and assists with investigating outbreaks?
PHS (U.S. Public Health Services)
What is the minimum acceptable temperature for water at a handwashing station?
85°F (29°C)
What is a cross-connection?
A physical link between sources of safe and dirty water
Scombroid poisoning can be prevented by
purchasing fish from approved, reputable suppliers.