Where should cleaning tools and chemicals be stored in a foodservice operation?
In a separate area away from food and food-prep areas.
100
What does HACCP stand for?
Hazard Analysis Critical Control Point
100
What should be the internal temperature for hot holding TCS food?
135 degrees or higher.
100
What are the four acceptable methods for thawing TCS food?
In refrigeration at 41 degrees or lower.
Under cold running water not to exceed 70 degrees.
In the microwave
As part of the cooking process.
100
What are two requirements for a food supplier to be considered an approved food supplier.
They must be inspected and can show inspection reports.
They must be in compliance with applicable local, state and federal laws.
200
What is the difference between cleaning and sanitizing?
Cleaning is using soap and water ot clean dirt and visibles.
Sanitizing is using very hot water or chemicals to reduce the number of pathogens to a safe level.
200
What are five common risk factors for foodborne illness that can be addressed by active managerial control?
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene
200
What are the two biggest hazards to food when serving it off-site?
Time-temperature control
Contamination
200
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 degrees for 15 seconds.
200
How long can chicken salad, prepped in-house and helf at 41 degrees or lower be stored?
7 days
300
What is the main purpose of a vacuum breaker?
To prevent backsiphonage
300
Name 1 of the 5 FDA Public Health Interventions.
Demonstration of Knowledge
Staff Health Controls
Controlling Hands as a Vehicle of Contamination
Time and Temperature Parameters for Controlling Pathogens
Consumer Advisories
300
What are two ways to prevent customers from contaminating self-service areas?
Installing sneeze guards
Label food items
Monitor guests
Place food in display cases or package it in a way to protect it from contamination.
300
What are the time and temperature requirements for reheating beef stew that will be held for service?
Reheat only once to 165 degrees for 15 seconds within 2 hours.
300
What are the requirements for receiving fresh meats and shell eggs?
Fresh meats-41 degrees or lower
Shell eggs-45 degrees or lower
400
What five factors influence the effectiveness of a sanitizer?
Concentration
Temperature
Contact time
Water hardness
pH
400
Name an activity performed by an operation that requires a variance (special methods) by regulatory authorities.
Smoking foods as a way to preserve it
Curing foods
Using food additives to preserve or alter food
Packaging fresh juice on-site for sale at a later date
Custom-processing animals for food
Packaging food using the ROP method
Sprouting seeds or beans
Offering live shellfish from display tank
400
What are two alternatives for avoiding bare-handed contact with ready-to-eat food.
Wearing disposible (single-use) gloves.
Using serving utensils such as spoon, tongs, spatulas and deli sheets.
400
What is the required minimum internal cooking temperatures for beef roasts, stuffed pork chops and shell eggs for immediate service?
Beef Roasts-145 degrees for 4 minutes
Stuffed Pork Chops-165 degrees for 15 seconds
Shell eggs-145 degrees for 15 seconds
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 be the use-by date of the chili be?
May 6 (because the ground beef has the oldest use-by date)
500
What are the five necessary items in a handwashing station?
Hot & cold running water
soap
a way to dry hands
garbage container
signs to instruct how to wash hands
500
What is active managerial control?
Manager's responsibility to actively control risk factors for foodborne illness.
500
What are the requirements for holding potato salad without temperature control?
Hold potato salad at 41 degrees or lower before removing from refrigeration.
Label it with the time you removed it from refrigeration and the time it should be discarded.
Make sure the temperature of the potato salad does not exceed 70 degrees. Discard it it does exceed 70 degrees.
Sell, serve or throw out within 6 hours.
500
What are the time and temperature requirements for cooling TCS food? (2-stage cooling)
Cool from 135 degrees to 70 degrees within 2 hours, then to below 41 degrees within 4 hours for a total of 6 hours.
500
What will the order, from top to bottom, should duck, ground beef, salmon and strawberries be so=tored in the same refrigerator/cooler?