A
The purpose of a food safety management system is to
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
Which method is a safe way to thaw food
As part of the cooking process
Which is an example of physical contamination
Bones in fish
What is the correct way to store mops in between uses?
Hanging on a hook
A manager's responsibility to actively control risk factors for foodborne illnesses is called
Active managerial control
Ice Crystals on a frozen food item indicate
Time/Temp Abuse
What food item would the FDA advise against offering on a children's menu
Rare cheeseburgers
Which is a big 9 food allergen
Sesame
True or False
Walls do NOT require sanitation
False
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active Managerial control?
Corrective Action
How should the temp of a shipment of sour cream be taken when it arrives at an operation?
Remove lid and put the thermometer stem into the sour cream.
What should a manager do with a food handler who has diarrhea
Exclude them from operation
Meat cooked in a microwave oven must reach an internal temp of
165
Grease and condensation buildup on surfaces can be avoided with correct
Ventilation
What is the best way to protect food from deliberate tampering
Make it as difficult as possible for someone to tamper with it.
with approved procedures in place, cold food cfan be held intentionally without temp control for _____ hours AS LONG AS IT DOES NOT EXCEED 70
6
Which can lead to chemical contamination
Tomato juice served in a pewter pitcher
When must a consumer advisory be provided for menu items containing TCS food?
When the item is raw or undercooked
To prevent backflow, a sink must be equipped with a
Air gap
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
10 seconds
Hot TCS food being hot held for service must be at what temperature?
135
The 6 conditions of bacteria are
Food acidity temperature time oxygen moisture
TCS food that will be reheated for hot holding must reach a temp of at least
165
Water glass with a CDA star mark does not meet the appropriate standards for contact food
False, CSA star mark