A
What does OSHA regulate?
Workplace safety
A food handler should not go to work if he or she has a symptom?
Diarrhea
Foodservice employees who do not interact directly with guests work in which area of the operation?
Back of the house
Food handlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to a minimum internal temperature of
165˚F.
A foodborne-illness outbreak occurs when
two or more people get the same illness after eating the same food.
What document describes the hazards of chemicals in a restaurant or foodservice operation?
Material Safety Data Sheet (MSDS)
Which of these is an example of cross-contamination?
Cutting lettuce and raw meat with the same knife at the same time
A person travelling to a distant city to attend a meeting related to his or her job is which type of traveler?
Business traveler
Which item requires time and temperature control for safety?
Milk
Which person has an increased risk for foodborne illness?
76-year-old male
Which of these is part of an emergency plan?
Evacuation route
A school cafeteria, a military commissary, and a hospital kitchen are all examples of what type of foodservice segment?
Non-commercial
Which type of lodging operation offers apartment-style guest rooms at a mid-market price range?
All-suite property
Where should foodservice chemicals, such as cleaners and sanitizers, be stored?
Away from food and utensils
Pathogens grow well in food that has a temperature between
41°F and 135°F.
What are the proper steps for handwashing?
Wet hands; apply soap; scrub hands for 10 to 15 seconds; rinse hands; dry hands
In which type of restaurant do customers order and pay before eating?
Quick service
At what temperature should fresh pork be received?
41˚F or lower
Which items are common food allergens?
Wheat and nuts
A HACCP system focuses mostly on
major hazards at specific points within a food’s flow through the operation.
When should a food handler wear single-use gloves?
When handling ready-to-eat food
This chef developed the kitchen brigade system, which assigns specific responsibilities to kitchen staff.
Georges August Escoffier
Ground beef must be cooked to what minimum internal temperature for 15 seconds?
155˚F
Which area must be controlled to prevent viruses from causing a foodborne illness?
Personal hygiene
Why must food-contact surfaces be sanitized?
To reduce pathogens on the surfaces to safe levels