1-5
what is the purpose of a food safety management system?
prevent foodborne illnesses by controlling risk and hazards
a power outage has let a hot TCS food out of temperature control for 6 hours. what must be done with the food?
throw the food away
what must food handlers do after touching their body or clothing?
wash their hands
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
after handling raw meat and before handling produce, what should food handlers do with their gloves?
wash and change them
what is a managers responsibility to actively control risk factors for foodborne illnesses called?
active managerial control
in the event of an imminent health hazard, such as a water supply interruption, the operation must?
notify regulatory authority
when washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
10 seconds
what is the only jewelry that may be worn on the hands or arms while handling food?
plain band ring
where should personal items, like a coat, be stored in the operation?
1. in a kitchen, away from moving equipment
2. in a designated area, away from food
3. on a shelf, below food
4. on a shelf, above food
2. in a designated area, away from food
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 on active managerial control?
corrective action
what is the best way to protect food from deliberate tampering?
make it was difficult as possible for someone to tamper with it
after which activity must food handlers wash their hands?
1. applying hand antiseptic
2. serving customers
3. clearing tables
4. putting on gloves
clearing tables
how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
at least 2
what should food handlers do after do after prepping food and before using the restroom?
1. wash their hands
2. change their gloves
3. take off their aprons
4. take off their hats
3. take off their aprons
a manager walks around the kitchen every hour to answer questions and see if the staff member are following procedures. this is an example of which step in active managerial control?
management oversight
to prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know?
who is in the facility
what is the main reason for food handlers to avoid scratching their scalps?
spreading pathogens to the food
when should a food handler with a sore throat and fever be excluded from the operation?
1. fever is over 100°F
2. sore throat has lasted for more than 5 days
3.before the regulatory authority is notified
4. customers served are primarily a high-risk population
4. customers served are primarily a high-risk population
how should the temperature of a shipment of sour cream be taken when it arrives at an operation?
1. remove the lid of a container and out the thermometer stem into the sour cream
2. place a hand on a container to see if it is cool to the touch
3. hold an infrared thermometer as close as possible to a case
4. place the thermometer stem between shipping boxes for a reading
1. remove the lid of a container and out the thermometer stem into the sour cream
one way for managers to show that they know how to keep food safe is to ?
become certified in food safety
where should food handlers wash their hands
designated sink for handwashing
when may food handlers wear plain-band rings
at any time
What is a basic characteristic of a virus?
1. requires a living host to grow
2. grows in food
3.commonly found in cattle intestines
4.destroyed by cooking
1. requires a living host to grow
ice crystals on a frozen food item indicate
time temperature abuse