What is a physical contaminant that could be associated with salmon?
Fish Bones
100
To ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should
use a test kit to check its concentration
100
A food handler serving a glass of water to a customer should avoid holding the glass by the what?
Rim
100
The water temperature in the wash sink of a three-compartment sink must be at least
110F
200
A cook checks the temperatures of soup being held for service, and it is 130F. The cook reheats the soup to 165F.
This is an example of....
Corrective Action
200
Linen used to line bread baskets should be replaced
for each new customer
200
At the end of a shift, food handlers should place soiled aprons in a
Clean Laundry Bag
200
Operations should purchase food from approved suppliers in order to
Help Prevent Illness
200
During which phase in an operation does food safety control begin
Purchasing
300
TCS food prepared on site may be held at 41F or lower for a maximum of how many days?
7 Days
300
The manager assigns a cook to monitor and record temperatures on the steam table in order to avoid
time and temperature abuse
300
Food prep utensils must be cleaned and sanitized at least every how many hours?
4
300
Which federal agency issues the Model Food Code?
Food and Drug Administration
300
Which food item can be received at a temperature of 45F or lower?
Shell Eggs
400
Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes, and raw poultry. The raw ground pork should be placed above the what?
Poultry
400
Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package
Fold the package around the thermometer probe.
400
Using hard water when preparing a sanitizing solution will cause the sanitizer to be
less effective
400
Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an operation are all important elements of what step in the HACCP plan
Conducting a Hazard Analysis
400
Hand antiseptics must be approved by what government agency?
FDA
500
Which information must a HACCP plan for sous vide soup contain?
The materials, ingredients, and equipment used
500
The regulatory authorities should be notified when a food handler has been diagnosed with an illnesscaused by
norovirus
500
When briefing the food handler for serving at an off-site catered event, they should be made aware of the ingredients in each item served so that they will be able to
answer questions posed by patrons with food allergies
500
Chili is reheated in the microwave in the microwave to 155F. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?
Reheating it to 155F
500
Time as a public health control may be used on ready-to-eat cold food, held at a temperature of less than 70F, for up to how many hours?