Forms of Contamination
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it.
The purpose of a food safety management system is to
prevent foodborne illness by controlling risks and hazards.
How should chemicals be stored?
Separate from food
What must a food handler with facial hair do to prevent food contamination?
Wear a beard restraint
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
Date mark it.
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep food defense information accessible, and know
who is in the facility.
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
active managerial control.
What is the correct way to store mops in between uses?
Hanging on a hook
What should a food handler do when working with an infected cut on the finger
Cover the wound with an impermeable bandage or finger cot and a glove.
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food.
What is a basic characteristic of a virus?
Requires a living host to grow
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
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
Label the working container with the chemical’s common name.
What is the only jewelry that may be worn on the hands or arms while handling food?
Plain-band ring
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Label the item to prevent it from accidently being placed back in inventory.
Which can lead to chemical contamination?
Tomato juice served in a pewter pitcher
A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed. This is an example of which step in active managerial control?
Management oversight
Which does not require sanitizing?
A Plates
B Knives
C Walls
D Tongs
Walls
When should a food handler with a sore throat and fever be excluded from the operation?
Customers served are primarily a high-risk population
A food item that is received with an expired use-by date should be
rejected
Which is a biological contaminant?
Norovirus in shellfish
One way for managers to show that they know how to keep food safe is to
become certified in food safety.
Which surfaces must be both cleaned and sanitized?
A Walls
B Cutting boards
C Storage shelves
D Garbage containers
Cutting boards
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Wash hands and change them.
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The shipment should be refused and prevented from entering the operation.