1
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state & federal laws
Which item should be rejected?
-torn bag of cookies
-milk @ 41 degrees
-Single use cup in original packaging
Live oyster internal temp 50 degree
Torn bag of cookies
Supplies should be stored away from walls and at least_______ off the floor
6 Inches
Soup on a buffet should be labeled with the
Name of the food
How should chemicals be stored
Away from prep areas
What should be done to ready to eat TCS food that will be prepped on site and held for longer than 24 hrs?
Date mark it
What must a manager do with a recalled food item in the operation?
Store recalled items separately from other food
A recall has been issued for a specific brand of orange juice The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Label the item to prevent it from accidentally being placed back in inventory
A food item that is received with an expired use-by date should be
Rejected
Cold food can be held intentionally without temperature control for ______ hours as long as it does not exceed 70F
6 Hours
When delivering food for off site services, raw poultry must be stored
Separately from ready to eat foods
What is the minimum internal cooking temperature for seafood?
145 or higher for 15 seconds
Food must be cooled from 135F to _____ within 2 hours
70 degrees
Hot TCS food being hot held for service must be at what temperature?
135 or above
Which method is a safe way to thaw food?
As a part of a cooking process
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
125-70
What food item does the FDA advise against offering on a children's menu?
-Rare burger
-Cheese Pizza
-PB&J Sandwich
-Fried Shrimp
Rare Burger
A food handlers with a sore throat and a fever should be excluded from working in a day care center because the children
Are a high risk population
Which is a chemical contaminant?
-Bones in chicken filet
-norovirus in shellfish
-metal shavings in a can of peaches
-tomato juice in pewter pitcher
Tomato Juice in pewter pitcher
Which is a biological contaminant
-Bones in chicken filet
-norovirus in shellfish
-metal shavings in a can of peaches
-tomato juice in pewter pitcher
Norovirus in shellfish
The conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and ____
Moisture
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
Cross Contamination
Which is an example of physical contamination
-Sneezing on food
-touching dirty food contact surface
-bones in fish
-cooking tomato sauce in copper pan
Bones in fish
Which symptom could mean a customer is having an allergic reaction to food?
-coughing
-dehydration
-swollen lips
-sneezing
Swollen Lips
To prevent food allergens from being transferred to food
Clean & sanitize utensils before preparing allergen orders