Food Safety is Important
When should hand antiseptic be used?
after hand washing
Food handlers may wear what kind of nail polish?
Light-colored so it is easy to see and remove dirt under the nails.
You must keep TCS hot food at ____ degrees or higher. You must keep TCS cold food at ____ degrees or lower.
135
41
Which storage practice could cause cross-contamination?
1. Flour is stored 6 inches off the floor and away from the walls in dry storage
2. Fruit salad is stored on the top shelf in a cooler
3. A box of rice is stored next to a case of canned green beans in a dry storage
4. A pan of raw poultry is stored above sliced raw carrots in a cooler.
A pan of raw poultry is stored above sliced raw carrots in a cooler.
The water in the wash sink of a three-compartment sink must be at least what temperature?
110 degrees Fahrenheit
Staples and metal shavings are examples of which type of hazard?
1. Biological
2. Chemical
3. Physical
4. Environmental
Physical
While working, food handlers should drink beverages from a:
1. container with a closed top
2. plastic bottle with a screw cap
3. soda can with a straw
4. disposable cup with no lid
container with a closed top
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than ____ hours.
Cross contamination causes food to become unsafe because:
Pathogens are transferred from one surface to another.
After washing, rinsing, and sanitizing items, you should let the items _________, and never wipe them dry.
air-dry upside down
A food handler begins to have a sore throat and a fever in the middle of a shift. What should the food handler do?
Stop working and tell the manager
Which item is NOT appropriate for drying hands?
1. single-use paper towel
2. warm-air hand dryer
3. hot-air hand dryer
4. clean apron
clean apron
Which is a TCS Food?
1. Basket of French Fries
2. Container of Pasta Salad
3. Bag of whole uncooked potatoes
4. Box of instant mashed potatoes
Container of Potato Salad
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
In a sanitizer solution
What is the difference between cleaning and sanitizing?
Cleaning removes food and other dirt. Sanitizing reduces pathogens.
Food handlers must wash their hands before which activity?
1. answering the phone
2. using the restroom
3. putting on gloves
4. taking out the garbage
putting on gloves
A food handler sneezes and then returns to work without washing hands. This is an example of:
poor personal hygiene
The use-by date of a stored bowl of potato salad is today. Can the salad be served?
Yes, because today is the last day it can be served.
Which type of sink is used for dumping mop water?
Service Sink
What should be done with dishware before washing it in a dishwasher?
Scrape or rinse it
What is the main cause of food contamination?
Not washing hands between tasks
A food handler's apron must be removed when:
taking out the garbage or using the restroom
After TCS food has reached 165 degrees in a microwave oven, the food should be:
1. uncovered and cooked for another 2 minutes
2. served immediately while hot
3. left to stand covered for 2 minutes
4. rotated, stirred, and cooked to 180 degrees
left to stand covered for 2 minutes before serving
Food should be stored at least _____ inches off the floor.
Which item does NOTE have a food-contact surface?
1. Tongs
2. Glasses
3. Utensils
4. Mop Bucket
Mop bucket
Bacteria, viruses, parasites, and fungi are considered which type of hazard?
Biological
Which item must be applied over a bandage on a food handler's finger?
Single-use glove
Eating soup that has been time-temperature abused can result in:
foodborne illness
Cans of soda are stored on ice behind the bar. A manager sees a food handler scooping some of the ice to fill a customer's drink. What should the manager tell the food handler?
Ice used to keep beverages cold cannot be used for anything else.
A cutting board is scratched and chipped. What should the food handler do?
Set it aside and tell a manager
What helps prevent hands from transferring pathogens to food?
washing hands correctly before beginning a new task
Why do some operations require food handlers to wear brightly colored bandages?
They are easy to spot if they drop in food.
A correct way to thaw food is by placing it:
1. on the counter at room temperature
2. under running water at 100 degrees
3. in the cooler at 41 degrees or less
4. in the freezer in a deep metal pan
in the cooler at 41 degrees or less
A customer with a shellfish allergy should avoid:
1. shrimp
2. pecan pie
3. shell eggs
4. salmon
shrimp
Which empty, cleaned, and sanitized container may NOT be used for storing food?
1. 1 gallon plastic container of sour cream
2. 1 gallon stainless steel pot
3. 5 gallon bucket of bbq sauce
4. 5 gallon bucket of powdered sanitizer
5 gallon bucket of powdered sanitizer
A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun?
Wash hands and put on new gloves
What is the correct order for hand washing?
Wet hands and arms, apply soap, scrub hands and arms, rinse, and dry.
At what point during receiving should the temperature of the food be checked?
When it first arrives.
How can an operation prevent cross-contamination in self-service areas?
1. Put thermometers in cold food items
2. Allow customers to reuse their plates only once
3. Place food under sneeze guards
4. Check temperatures every four hours
Place food under sneeze guards
A food handler who is throwing out garbage in an outdoor dumpster must:
1. secured the garbage bag before showing it in
2. leave the lid open for easy access
3. close the dumpster lid after throwing away the garbage
4. make sure the garbage bag falls below the rim of the dumpster
close the dumpster lid after throwing away the garbage
A food handler notices cleaning liquid has been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?
1. Biological
2. Chemical
3. Physical
4. Environmental
Chemical
Which jewelry can food handlers wear while working?
plain metal ring
At which temperature can cooked chicken breasts be hot held?
1. 110 degrees
2. 127 degrees
3. 130 degrees
4. 137 degrees
137 degrees
The top of the plate where food is placed is called?
food-contact surface
What is the first thing a food handler should so when prepping a three-compartment sink for dishwashing?
clean and sanitize the sink
A foodborne illness is a disease that is transferred from _____ to _____.
Name the four items needed for a well-stocked sink.
Hot and cold running water
Soap
Sing-use paper towels or a hand dryer
Garbage container
TCS stands for:
Time & Temperature Control for Safety
A food handler has been cutting up raw poultry for 2 hours and is now going to chop lettuce. Does the cutting board need to be cleaned and sanitized?
Yes, because the food handler will be working with a ready-to-eat food.
A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the solution?
No because the sanitizer won't be effective.