Chapters 1-2
When two or more people report the same illness from eating the same food...
Foodborne Illness
How long can food stay in the temperature danger zone before it must be thrown out?
4 hours
What item must customers take each time they return to a self-service area for more food?
Clean Plate
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and
Soap
Air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow.
Air-Gap
Which of the following is a ready to eat food... Sea salt or uncooked rice.
Sea Salt
What piece of jewelry is a food handler allowed to wear?
Plain Band ring
How often must you check the temperature of food that is being held with temperature control?
Every 4 hours
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
Occurs when microorganisms are transferred from one food or surface to another.
Cross-Contamination
Food requiring time and temperature control for safety is also known as...
TCS Foods
Large ice crystals on a case of frozen food are evidence that the product may have been:
Thawed and Refrozen
A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?
Use-by date and time and reheating and service instructions
What is the only reliable method for preventing backflow?
Air-Gap
Prohibiting food handlers from working with or around food, food equipment, and utensils.
Restriction
Which government agency is responsible for regulating and inspecting meat, poultry and eggs?
At what temperature should cold TCS foods and Hot TCS food be received?
41 degrees F or colder
135 degrees F or higher
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
Discribe the dish washing process when using a 3-compartment sink.
1. Clean and sanitize sink
2. Scrape food
3. Wash
4. Rinse
5. Sanitize
6. Air Dry
Food has been___________________________any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.
Time-temperature abused
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
What is the maximum amount of time that ready-to-eat TCS foods can be stored in a cooler at 41 degrees F before it must be served, sold, or thrown out?
7 Days
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Management oversight
What organization creates national standards for food service equipment?
NSF
Food processed by removing air from around it while sealed in a package. This process increases the product’s shelf life.