The Safe Food Handler
Where should food handlers wash their hands?
Designated sink for hand washing
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
What is the minimum internal cooking temperature for seafood?
145°F (63°C) for 15 seconds
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Throw the food away
Where should garbage cans be cleaned?
Away from prep areas
What must food handlers do after touching their body or clothing?
Wash their hands
Ice crystals on a frozen food item indicate
time-temperature abuse
Food must be cooled from 135°F to 70°F (57°C to 21°C) within hours and then from 70°F to 41°F (21°C to 5°C) or lower in the next hours.
2,4
Soup that is being hot-held on a buffet should be labeled with the
name of the food.
Grease and condensation buildup on surfaces can be avoided with correct
ventilation.
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
10 seconds
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws
Which method is a safe way to thaw food?
A As part of the cooking process
B Under running water at 125°F (52°C) or higher
C Submerged in a sink of standing water at 70°F (21°C)
D On the counter at room temperature
As part of the cooking process
With approved procedures in place, cold food can be held intentionally without temperature control for ____ hours as long as it does not exceed 70°F (21°C).
6
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?
The bag was placed on a prep table.
After which activity must food handlers wash their hands?
A Handling soiled items
B Putting on gloves
C Serving customers
D Applying hand antiseptic
Handling Soiled Items
Which item should be rejected?
A Bags of organic cookies in torn packaging
B Bottled milk at 41°F (5°C)
C Single-use cups in original packing
D Live oysters with an internal temperature of 50°F (10°C)
A Bags of organic cookies in torn packaging
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
125°F to 70°F (52°C to 21°C)
When delivering food for off-site service, raw poultry must be stored
separately from ready-to-eat food.
To prevent backflow, a sink must be equipped with a(n)
Air Gap
The main reason food handlers should not scratch their scalp is to avoid
spreading pathogens to food
Supplies should be stored away from the walls and at least off of the floor
6 inches (15 centimeters)
What food item would the FDA advise against offering on a children’s menu?
A Rare cheeseburgers
B Cheese pizza
C Peanut butter and jelly sandwiches
D Fried shrimp
Rare cheeseburgers
Hot TCS food being hot-held for service must be at what temperature?
135°F (57°C) or above
Sewage backs up in a food storage area and there is a significant risk of contamination to the food stored there. What should be done?
Stop service and notify the regulatory authority