Show:
Rub-a-Dub-Dub
Handle with Care
Into the Flow
It's Your Serve
All Systems Go
100
Where should cleaning tools and chemicals be stored in an operation?
What is in a separate area away from food and food-prep areas
100
Once soap has been applied, how long should hands and arms be scrubbed?
What is 10 - 15 seconds
100
Name the two requirements for a supplier to be considered an approved food supplier/
What is they must be inspected and can show an inspection report; they must be in compliance with applicable local, state, and federal laws
100
What should be the internal temperature for holding hot TCS food?
What is 135 degrees or higher.
100
What is the first step in setting up a HACCP system?
What is conducting a hazard analysis.
200
What is the difference between cleaning and sanitizing?
What is cleaning removes food and other dirt from a surface; sanitizing reduces pathogens on a surface to safe levels.
200
Name a hand care practice, in addition to hand washing, that can prevent the spread of pathogens.
keeping fingernails trimmed and filed; keeping fingernails short and clean; not wearing nail polish or false fingernails; covering infected wounds on the hand or wrist with an impermeable cover, and then placing a single-use glove over the cover; wearing single-use disposable gloves
200
How long can chicken salad, prepped in-house and held at 41 degrees F (5 degrees C) or lower, be stored?
What is a maximum of seven days
200
What are the two biggest hazards to food when serving it off-site?
What is time temperature abuse; contamination
200
What are five common risk factors for foodborne illness that can be addressed by active managerial control?
What is purchasing food from unsafe sources; failing to cook food correctly; holding food at incorrect temperatures; using contaminated equipment; practicing poor personal hygiene.
300
What is the main purpose of a vacuum breaker?
What is to prevent back siphonage.
300
Name two instances when food handlers must change their gloves.
What is as soon as they become dirty; before beginning a different task; after an interruption, such as taking a phone call; after handling raw meat, seafood, or poultry and before handling ready-to-eat food
300
What are the temperature requirements for receiving fresh meat and shell eggs?
What is fresh meat- internal temperature of 41 degrees or lower shell eggs- air temperature of 45 degrees or lower
300
Name two ways to prevent customers from contaminating self-service areas.
What is install sneeze guards; label food items; monitor guest; place food in display cases or package it in a way that protects it from contamination
300
A point in the flow of food where identified hazards can be prevented, eliminated, or reduced to safe levels.
What is critical control point (CCP)
400
What five factors influence the effectiveness of a sanitizer?
What is concentration; temperature; contact time; water hardness; pH
400
Name two symptoms that require a food handler to be excluded from the operation.
What is sore throat with fever in an operation that primarily serves a high risk population; diarrhea; vomiting; jaundice for seven days or less; has been diagnosed with an illness caused by hepatitis A or Salmonella Typhi; is vomiting or has diarrhea and has been diagnosed with an illness caused by Norovirus, Shigella ssp; nontyphodial Salmonella, shiga toxin-producing E. coli
400
A food handler is prepping a pot of chili on May 1 using sausage and ground beef. The sausage has a use-by date of May 10. The ground beef has a use-by date of May 6. What should the use-by date of the chili be?
What is May 6
400
Name two alternatives for avoiding bare-hand contact with ready-to-eat food.
What is wearing single-use gloves; using spatulas, tongs, deli sheets, or other utensils.
400
Name an activity performed by an operation that requires a variance from the regulatory authority.
What is smoking food as a method of food preservation; curing food; using food additives or adding components to preserve or alter food so that it no longer requires time and temperature control for safety; custom-processing animals; packaging food using a reduced-oxygen (ROP) method; sprouting seeds or beans; treating juice on-site, and packaging it for later sale.
500
What are the five necessary items in a hand washing station?
What is hot and cold running water; soap; a way to dry hands; garbage container; sign for staff members to wash hands before returning to work.
500
Name two components of correct work attire.
What is clean hair restraint; clean clothing; no jewelry except for plain band ring
500
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
What is strawberries; salmon; ground beef; duck
500
What are the requirements for holding potato salad without temperature control?
What is hold at 41 degrees or lower before removing it from the refrigeration; label it with the time you removed it from refrigeration and the time you must throw it out; temperature should not exceed 70 degrees while being served; sell, serve or throw out within six hours
500
Cooking ground beef to 155 degrees for 15 seconds is an example of this HACCP principle.
What is establish critical limits