SERVSAFE 1
AN INFRARED THERMOMETER IS BEST USED TO MEASURE
THE SURFACE TEMPERATURE OF FOODS
THE MINIMUM INTERNAL TEMPERATURE FOR COOKING EGGS IN THE MICROWAVE IS?
165
A FOOD HANDLER IS SLICING ROAST BEEF CONTINUOUSLY ON A SLICER FOR 6 HOURS. AFTER 4 HOURS, THE ROAST BEEF IS REMOVED AND SET ASIDE WHILE THE SLICER PARTS ARE WASHED, RINSED, AND SANITIZED. THE MEAT IS THEN PUT BACK ON THE SLICER TO CONTINUE SLICING. WHAT IS THE MOST SERIOUS RISK OF THIS PROCEDURE?
TIME TEMPERATURE ABUSE OF THE ROAST BEEF
WHICH FOOD ITEM IS TYPICALLY ASSOCIATED WITH PRODUCING E.COLI OUTBREAKS?
GROUND BEEF AND CONTAMINATED PRODUCE
WHAT IS THE 1ST STEP IN SETTING UP A THREE COMPARTMENT SINK?
DETERGENT AND WATER AT LEAST 110 DEGREES
WHAT EMPLOYEE MAY CHOOSE TO ACCOMPANY THE HEALTH INSPECTOR DURING INSPECTION IN ORDER TO MAKE A LIST OR PERFORM CORRECTIVE ORDERS
WHO IS THE PIC
HOW CAN AN OPERATION ASSIST CUSTOMERS WITH FOOD ALLERGIES?
DESIGNATE A MANAGER OR SHIFT LEAD TO ANSWER ALL ALLERGY-RELATED QUESTIONS FROM CUSTOMERS
THE PERSON IN CHARGE (PIC) HAS BEEN NOTIFIED BY THE REGULATORY AUTHORITY THAT THE OPERATION WILL BE INVESTIGATED AS THE POSSIBLE SOURCE OF A CURRENT HEPATITIS A OUTBREAK. WHAT SHOULD THE PIC DO?
EXCLUDE HOODHANDLERS WHO HAVE BEEN DIAGNOSED
WHAT IS THE 2ND STEP IN DEVELOPING A HACCP PLAN?
CONDUCT A HAZARD ANALYSIS
WHICH FOODS ARE COMMON FOOD ALLERGIES?
SOY, WHEAT, PEANUTS, TREE NUTS, FISH, MILK, SHELLFISH
A CHEMICAL SANITIZING SOLUTION'S EFFECTIVENESS DEPENDS ON THE?
WATER HARDNESS, Ph AND TEMPERATURE OF THE SOLUTION (CONCENTRATION)
WHAT MUST A FOOD HANDLER USE TO DETERMINE THE CONCENTARTION OF A SANITIZING SOLUTION?
A TEST KIT/STRIP
WHICH IS THE MOST EFFECTIVE WAY TO PREVENT VIRAL FOOD BORNE ILLNESSES?
FOOD SAFETY AND MAINTAING GOOD HYGIENE
WHICH SYMPTOMS INDICATE AN ALLERGIC REACTION?
NAUSEA, WHEEZING, HIVES, SWELLING, VOMITING, ABDOMINAL PAIN, ITCHY THROAT
A COOK TAKES POULTRY OUT OF THE OVEN FOR SERVICE, CHECKS THE TEMPERATURE AND FINDS THAT IT'S AT 150. THE COOK RECORDS THIS IN A LOG AND CONTINUES COOKING THE POULTRY UNTIL IT'S WHAT TEMPERATURE
165
IF FOUND DURING A FOOD SAFETY INSPECTION, WHICH HAZARD IS GROUNDS FOR CLOSING A FOOD SERVICE OPERATION?
SIGNIFICANT LACK OF REFRIGERATION
WHAT IS THE BEST WAY TO THAW FROZEN SHRIMP?
THAW IN A BOWL OF COLD WATER FOR 15-20 THAT IS COVERED DATED LABLED AND IN THE FRIG
DO FOOD HANDLERS THAT ARE CUTTING RAW VEGGIES NEED TO CHANGE THEIR GLOVES BEFORE REMOVING GARBAGE FROM THE KITCHEN?
NO, BECAUSE THEY IS NO RISK OF CROSS-CONTAMINATION WHEN REMOVING GARBAGE
WHAT IS AN APPROVED WAY TO PRESENT UTENSILS?
WRAP THEM IN A NAPKIN OR IN A SINGLE USE PLASCTIC SLEEVE
A FOOD SERVICE OPERATION SHOULD DO BUSINESS WITH A SUPPLIER THAT
WILL DELIVER FOOD ITEMS DURING SLOWER, MORE CONVENIENT PERIODS, WILL ENSURE SAFETY OF FOODS, AND ARE REPUTABLE VENODRS
FRESH BEEF MUST BE RECEIVED AT OR BELOW?
41F
OBSERVING EMPLOYEES' PERFORMANCE ON THE JOB, TESTING THEIR FOOD-SAFETY KNOWLEDGE, AND REVIEWING PAST HEALTH INSPECTION REPORTS ARE THREE WAYS MANAGERS CAN-
ASSESS TRAINING NEEDS
A FOOD HANDLER APPLIES HAND ANTISEPTIC/SANITIZER AND THEN SCRUBS FOREARMS FOR 15 SECONDS UNDER RUNNING WARM WATER. THE FOOD HANDLER THEN THROUGHLY RINSES AND DRIES HANDS WITH A HOT DRIER. THE MISTAKE IN THE PROCESS WAS THAT THE FOOD HANDLER-
USED HAND ANTISEPTIC/SANITIZER INSTEAD OF APPROVED SOAP
A FOOD HANDLER HAS OPENED A CONTAINER OF COMMERCIALLY PREPARED POTATO SALAD. AFTER HOW MANY DAYS MUST THE POTATO SALAD BE DICARDED IF IT HAS BEEN PROPERLY STORED?
7 DAYS
A HOSE CONNECTED TO A FAUCET TO FILL A BUCKET THEN LEFT SUBMERGED IN THE BUCKET WHILE IT FILLS. THIS IS A RISK TO THE WATER SUPPLY BECAUSE
A CROSS-CONNECTION HAS BEEN CREATED