Food Safety Management Systems
The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined that the roast has not reached 145°F (63°C), so it is placed back in the oven to continue cooking. Which of these actions is the corrective action?
a. Physically checking the temperature of the roast
b. Having a target temperature of 145°F (63°C)
c. Placing the roast back into the oven
d. Periodically monitoring the temperature of the roast
c. Placing the roast back into the oven
Outdoor garbage containers must be
a. washed frequently.
b. kept covered with tight-fitting lids.
c. stored away from customer parking areas.
d. lined with plastic or wet-strength papers.
b. kept covered with tight-fitting lids.
A food handler needs to clean a range hood. Which cleaner should they use?
a. Detergent
b. Degreaser
c. Delimer
d. Abrasive cleaner
b. Degreaser
What is a responsibility of a licensed pest control operator?
a. Seal any holes in the building.
b. Check deliveries for signs of pests.
c. Be present for health inspections.
d. Keep records of pest control measures.
d. Keep records of pest control measures.
Which government agency is responsible for issuing the Food Code?
a. FDA
b. USDA
c. CDC
d. State and local regulatory agencies
a. FDA
How can a manager determine if a HACCP plan is working?
a. Higher guest check averages
b. Fewer products rejected during receiving
c. Improvement in health inspection scores
d. Monitoring charts indicate hazards are being prevented
d. Monitoring charts indicate hazards are being prevented
Grease and condensation buildup on surfaces can be avoided with correct
a. garbage disposal.
b. ventilation.
c. sanitizing.
d. lighting.
b. ventilation.
Which cleaner should be used for removing the water scale in a steam table?
a. Detergent
b. Degreaser
c. Delimer
d. Abrasive cleaner
c. Delimer
Employees at a restaurant are trained to store mops on hooks and empty water from the mop buckets before closing each night. What basic rule of an integrated pest management system does this demonstrate?
a. Deny pests access to the operation.
b. Deny pests food, water, and shelter.
c. Follow documented processes.
d. Provide staff with training.
b. Deny pests food, water, and shelter.
Which government agency inspects meat, poultry, and eggs?
a. FDA
b. USDA
c. CDC
d. State and local regulatory agencies
b. USDA
What does a crisis management program need to be successful?
a. A written plan
b. Corrective actions
c. Hired consultants
d. Extensive food safety knowledge
a. A written plan
What is the best way to prevent backflow?
a. Never create an air gap.
b. Attach hoses directly to faucets.
c. Do not use vacuum breakers.
d. Avoid creating a cross-connection.
d. Avoid creating a cross-connection.
What is the correct way to clean and sanitize a prep table?
a. Air-dry, remove food from surface, rinse, sanitize, clean
b. Remove food from surface, rinse, clean, sanitize, air-dry
c. Sanitize, remove food from surface, clean, rinse, air-dry
d. Remove food from surface, clean, rinse, sanitize, air-dry
d. Remove food from surface, clean, rinse, sanitize, air-dry
What should be done after pesticides have been applied?
a. Wash, rinse, and sanitize food-contact surfaces.
b. Stay out of the establishment for 48 hours.
c. Have staff wear respirators if near sprayed areas.
d. Cover all equipment for 12 hours.
a. Wash, rinse, and sanitize food-contact surfaces.
What is an example of a hazard that could result in closure of the operation?
a. Significant lack of refrigeration
b. Evidence that pests are in the establishment
c. Interruption of electrical service for two hours or less
d. A foodborne illness complaint against the establishment
a. Significant lack of refrigeration
A guest calls a restaurant and reports a foodborne illness that they believe came from eating at the establishment. What should the manager do next?
a. Avoid expressing concern.
b. Complete a foodborne illness incident report.
c. Admit responsibility if they think the customer is correct.
d. Disregard the complaint until there are more facts.
b. Complete a foodborne illness incident report.
How high must legs be on table-mounted equipment?
a. At least 1 inch (3 centimeters)
b. At least 2 inches (5 centimeters)
c. At least 4 inches (10 centimeters)
d. At least 6 inches (15 centimeters)
c. At least 4 inches (10 centimeters)
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
a. 2 hours.
b. 4 hours.
c. 6 hours.
d. 8 hours.
b. 4 hours.
Pepper-like black specks are found near the electrical motor in a refrigeration unit. What type of pest may be present?
a. Roaches
b. Rats
c. Mice
d. Flies
a. Roaches
How can training needs be identified for an employee who has worked at an operation for more than a year?
a. Ask the employee to self-assess their food safety knowledge.
b. Ask the regulatory authority to conduct an inspection while the employee is working.
c. Observe the employee’s performance on the job.
d. Observe how other staff members interact with the employee.
c. Observe the employee’s performance on the job.
What should a manager do if the regulatory authority confirms their operation is the source of a foodborne-illness outbreak?
a. Deny accountability and seek legal counsel.
b. Throw out all product suspected in the incident.
c. Hire a third-party laboratory to conduct a private investigation.
d. Provide the regulatory authority with all appropriate documentation.
d. Provide the regulatory authority with all appropriate documentation.
When is the regulatory authority required to review an establishment’s construction plans?
a. When starting new construction or large remodeling
b. When starting any construction in the establishment
c. When the local building department requires it
d. When construction is occurring in a full-service establishment
a. When starting new construction or large remodeling
What should the water temperature be in the detergent compartment of a three-compartment sink?
a. 70°F (21°C)
b. 90°F (32°C)
c. 110°F (43°C)
d. 165°F (74°C)
c. 110°F (43°C)
What is one way to keep an operation pest-free?
a. Seal all cracks in floors and walls.
b. Keep outdoor garbage containers open.
c. Clean up food spills at the end of each shift.
d. Store food and supplies one inch off the floor in storage.
a. Seal all cracks in floors and walls.
What should a manager do after an employee has been fully trained?
a. Shift their focus to new or untrained staff.
b. Ask the employee to mentor untrained staff.
c. Require the employee to repeat the training every year.
d. Monitor the employee to make sure they continue to follow procedures.
d. Monitor the employee to make sure they continue to follow procedures.