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100
what is a critical control point?
a control to prevent the occurrence of a hazard
100
what is the best way to prevent the spread of viruses?
proper handwashing
100
food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature of at least?
135F
100
which plumbing device helps prevent a backflow?
vacuum breaker
100
what is the maximum number of days that sliced roast beef can remain refrigerated at 41F or below before it must be discarded
7
200
correctly freezing fish will help prevent?
parasites
200
after cooking TCS food in the microwave to a minimum internal temperature of 165F, which step should be taken next?
allow food to stand covered for 2 minutes after cooking to obtain an even temperature
200
storage containers for recyclables must be designed to
prevent the entry of rodents
200
which storage practice reduces the risk of cross-contamination?
carrots stored above ground beef
200
ventilation in a food prep area should remove
heat, fumes, and moisture
300
the pathogen responsible for the majority of foodborne illnesses is
norovirus
300
a manager must ensure that employees are rapidly cooling TCS foods that are NOT hot-holding or consumed within how many hours?
6
300
to make cleaning easier, the area where floors and walls meet should be
coved
300
a nursing home manager best protects the elderly residents' health by serving
pasteurized apple cider
300
before placing finely chopped, highly seasoned raw beef on its menu, an operation must
post a consumer advisory
400
what is the correct response to sewage backflow in an operation?
close the operation immediately
400
which hazard is associated with wild mushrooms?
toxins
400
a food handler replaces the sanitizing solution in the prep area. the food handler should store the new sanitizer on
an empty shelf below the prep table
400
which food item on a self-service line must be kept at a minimum internal temperature of 135F?
baked chicken breast
400
how can an operation assist customers with food allergies?
designate a manager to answer all allergy-related questions from customers
500
which food is safe to eat if cooked to a minimum internal temperature of 145F for at least 15 seconds?
baked fish
500
shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?
145F
500
norovirus is linked most often to which kind of food?
ready-to-eat
500
hot food prepared at a central location and delivered to an off-site event is required to be received at a temperature of
135F
500
one way a manager can verify that the HACCP system is working is to
monitor critical limits