Name SIX conditions that favor the growth of bacteria.
What is FAT TOM? Food, Acidity, Time, Temperature, Oxygen, and Moisture
100
Once soap has been applied, this is the amount of time that hands and arms should be scrubbed.
What is 10-15 seconds?
100
Name two requirements for a supplier to be considered an approved food supplier.
They must be inspected and can show an inspection report.
They must be in compliance with applicable local, state, and federal laws.
100
What are the four acceptable methods of thawing TCS food?
What are:
In a cooler, keeping its temp. at 41 degrees or lower;
Submerged under running, drinkable water at 70 degrees or lower;
In a microwave oven if it will be cooked immediately after thawing;
As part of the cooking process
100
This is where cleaning tools and chemicals should be stored in an operation.
What is in a separate area, away from food and food-prep areas?
200
A person infected with this virus may show symptoms for weeks, but can be very infectious.
What is Hepatitis A?
200
Name at least two hand care practices, in addition to hand washing, that can prevent the spread of pathogens.
What are: Fingernails trimmed and filed;
Keeping fingernails short and clean;
Not wearing nail polish or false nails;
Covering infected wounds with an impermeable cover and then placing 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 or lower, be stored?
What is a maximum of 7 days?
200
Meat cooked in a microwave must be heated to this minimum internal temperature
What is 165 degrees?
200
What is the difference between cleaning and sanitizing?
What are: Cleaning removes food and other dirt from a surface;
Sanitizing reduces pathogens on a surface to safe levels
300
What practice can prevent the spread of viruses?
What is practicing good personal hygiene when handling food and food-contact surfaces? Also quick cleanup of bodily fluids.
300
Name two instances when food handlers must change their gloves.
What is:
As soon as they become dirty;
Before starting a different task;
After an interruption, such as 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 are: Fresh meat, internal temp. of 41 degrees or lower.
Shell eggs, air temperature of 45 degrees or lower.
300
These are the time and temperature requirements for reheating beef stew that will be held for service. (Temperature, for how long, within what time period)
What is 165 degrees F for 15 seconds within two hours?
300
This is the purpose of a vacuum breaker.
What is preventing back-siphonage?
400
Flies can transfer this bacteria from feces to food.
What is Shigella spp.?
400
Name two symptoms that require a food handler to be excluded from the operation.
What are:
Sore throat with fever in an operation that primarily serves a high-risk population;
Diarrhea, Vomiting;
Jaundice for 7 days or less;
Vomiting or diarrhea and has been diagnosed with Norovirus, Shigella, nontyphoidal Salmonella, or E.Coli;
Has been diagnosed with Hepatitis A or Salmonella Typhi
400
On May 1, a food handler is making a pot of chili 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.
The use-by date of the chili should be:
What is May 6?
400
List the minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service.
What is -- Beef Roasts, 145 for 4 minutes;
Stuffed Pork Chops, 165 for 15 seconds;
Shell Eggs for immediate service, 145 for 15 seconds
(pp. 8-8 and 8-9)
400
These five factors influence the effectiveness of a sanitizer.
What is Concentration, Temperature, Contact time, Water hardness, and pH?
500
These two types of food are most commonly linked with Norovirus.
What is ready-to-eat food and shellfish from contaminated water?
500
Name two components of correct work attire.
What are:
Clean Clothing; Clean Hair Restraint;
No Jewelry on hands or arms, except for a plain band ring
500
From top to bottom of the cooler, how should these foods be stored: Duck, Strawberries, Salmon, Ground Beef?
What is Strawberries, Salmon, Ground Beef, and Duck?
(remember this depends on the minimum internal cooking temperature of each food)
500
These are the time and temperature requirements for cooling TCS food.
What is cool food from 135 degrees to 70 degrees within two hours, and then from 70 degrees to 41 degrees or lower within the next four hours?
500
These are the FIVE necessary items in a handwashing station.
What are:
Hot & Cold running water;
Soap;
A way to dry hands;
Garbage container;
Sign to indicate staff members are to wash hands before returning to work.