A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus?
Hepatitus A<\/p>\n\n\n\n
Under ideal conditions bacteria can multiply every?
20 minutes<\/p>\n\n\n\n
What is the range of temperature for the danger zone?
41 – 135 Degrees<\/p>\n\n\n\n
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit?
Listeria<\/p>\n\n\n\n
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella<\/p>\n\n\n\n
Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
Shiga toxin producing E. Coli<\/p>\n\n\n\n
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria<\/p>\n\n\n\n
Toxins produced by pathogens can be easily eliminated by?
A. Cooking
b. cooling
c. reheating
d. NONE OF THESE<\/p>\n\n\n\n
D. NONE OF THESE<\/p>\n\n\n\n
Employees with a headache and cough should be restricted to what type of duties at work?
Stock food<\/p>\n\n\n\n
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses?
Norovirus<\/p>\n\n\n\n
What must a food handler do when he or she is feeling sick?
Notify your manager<\/p>\n\n\n\n
Which of the following is a common symptom of a foodborne illness?
Vomiting
diarrhea
fever<\/p>\n\n\n\n
What should you do at work if you have a headache, cough, and a runny nose?
Go to work, but stay away from all direct food handling activities.<\/p>\n\n\n\n
The FDA has created a food defense program called A.L.E.R.T. What part of the program includes paying attention to who is in the food facility and also conducting background checks of employees during the hiring process?
Employees<\/p>\n\n\n\n
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating<\/p>\n\n\n\n
a. storing chemicals separately from food<\/p>\n\n\n\n
Which of these is NOT considered a potential physical hazard?
a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler<\/p>\n\n\n\n
a. pesticides<\/p>\n\n\n\n
Pieces of glass and strands of hair are considered what type of hazard?
a. physical hazards
b. chemical
c. cross contamination
d. biological<\/p>\n\n\n\n
a. physical hazard<\/p>\n\n\n\n
Which of the following is an example of a potential cross contamination?<\/p>\n\n\n\n
Which of these is an example of PHS\/TCS foods
a. pizza
b. hamburger
c. tacos
d. all of these<\/p>\n\n\n\n
D. All of these<\/p>\n\n\n\n
Which of these is NOT a TCS food
a. fried chicken
b. uncooked rice
c. sliced melon
d. steak<\/p>\n\n\n\n
b. Uncooked rice<\/p>\n\n\n\n
Which of these is an example of ready-to-eat foods?
A. banana
b. apple
c. muffin
d. all of these<\/p>\n\n\n\n
D. All of these<\/p>\n\n\n\n
Which thermometer is the most widely used to take the internal temperature of food?
Bimetallic thermometer<\/p>\n\n\n\n
Which of the following is not one of the big 6?
Clostridium Botulinum<\/p>\n\n\n\n
What is the correct temperature reading when calibrating a thermometer using the ice point method?
32 Degrees Farenheight<\/p>\n\n\n\n
Raw food dripping onto ready to eat foods is an example of what hazard?
Cross Contamination<\/p>\n\n\n\n
When should thermometers be re-calibrated?<\/p>\n\n\n\n
What type of hazard are we avoiding when using different cutting boards when cutting raw chicken and chopping raw vegetables?
Cross contamination<\/p>\n\n\n\n
Finding ice crystals on a delivery of frozen foods is a sign of what?
time and temperature abuse<\/p>\n\n\n\n
upon delivery it is important to make sure cold, non-frozen foods such as raw meats are received at what or colder?
41 degrees F<\/p>\n\n\n\n
upon delivery it is important to make sure hot foods such as soups or stews are received at what or hotter?
135 degrees F<\/p>\n\n\n\n
Which is NOT a proper method for thawing frozen foods?
Leaving it out on the counter in the kitchen<\/p>\n\n\n\n
What is the minimum cooking temperature for ground beef?
155 degrees F<\/p>\n\n\n\n
When taking the temperature of a steak, where should you insert the thermometer?
In the thickest part<\/p>\n\n\n\n
What minimum temperature should pork be cooked at?
145 degrees F<\/p>\n\n\n\n
Failing to cook chicken to an internal temperature of 165 degrees F is what type of hazard?
Biological hazard<\/p>\n\n\n\n
Which of these examples is improper when serving food?
a. using tongs to serve ready-to-eat foods
b. holding the dishes from the bottom
c. using the same utensil for different kinds of foods
d. holding utensils by the handle<\/p>\n\n\n\n
C. Using the same utensil for different kinds of foods<\/p>\n\n\n\n
What is the maximum amount of TOTAL time foods can be in the danger zone?
a. 2 hours
b. 3 hours
c. 4 hours
d. 6 hours<\/p>\n\n\n\n
c. 4 Hours<\/p>\n\n\n\n
The 2 stage cooling process involves cooling hot foods to 70 degrees F within 2 hours or less and then from 70 degrees F to 41 degrees F in How many hours or less?
a. 6
b. 3
c. 4
d. 2<\/p>\n\n\n\n
C. 4<\/p>\n\n\n\n
Proper cooling must take place within a total of how many hours or less?
a. 2
b. 4
c. 6
d. 8<\/p>\n\n\n\n
c. 6<\/p>\n\n\n\n
Which of these is NOT an acceptable way to cool foods?
a. place foods in an ice bath
b. cut foods into smaller pieces
c. use shallow pans
d. at room temperature<\/p>\n\n\n\n
d. at room temperature<\/p>\n\n\n\n
Where should ready-to-eat foods such as pies and other desserts be stored in the cooler, to prevent cross-contamination?
a. top shelf above all raw foods
b. middle shelf
c. bottom shelf below raw foods
d. anywhere there is space<\/p>\n\n\n\n
a. top shelf above all raw foods<\/p>\n\n\n\n
What does First in first out mean (FIFO)?
A. foods with the latest expiration date should be used first
b. foods should be used in any order
c. foods with approaching expiration dates should be used first
d. none of these<\/p>\n\n\n\n
c. foods with approaching expiration dates should be used first<\/p>\n\n\n\n
Food in dry storage must be how many inches off the ground?
6 inches<\/p>\n\n\n\n
There are how many major food allergens?
9
Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame<\/p>\n\n\n\n
Which of these is not considered a major food allergen?
a. soy products
b. dairy products
c. fish
d. rice products<\/p>\n\n\n\n
d. rice products<\/p>\n\n\n\n
Which of these is not considered a major food allergen?
a. beef
b. eggs
c. shellfish
d. wheat<\/p>\n\n\n\n
a. beef<\/p>\n\n\n\n
Of the following, what is a likely source for food contamination?
a. sick employee sneezes on food
b. cooking chicken to the required internal correct temperature
c. using gloves and tongs to serve ready-to-eat foods
d. chewing gum in the break room during break<\/p>\n\n\n\n
a. sick employee sneezes on the food<\/p>\n\n\n\n
When must you wash your hands?
a. after using cell phone
b. after using the restroom
c. after eating
d. all of these<\/p>\n\n\n\n
d. All of these<\/p>\n\n\n\n
What is the total minimum time required for washing hands in foodservice?
20 seconds<\/p>\n\n\n\n
Which of these is a not acceptable to drying hands?
cloth towel<\/p>\n\n\n\n
Where is handwashing permitted?
only in handwashing station<\/p>\n\n\n\n
which of the following is a requirement at a handwashing station?
a. soap
b. signage
c. means of drying hands, air-blow or paper towel
d. all fo these<\/p>\n\n\n\n
d. all of these<\/p>\n\n\n\n
Which is required at handwashing station?
soap<\/p>\n\n\n\n
when must you wash your hands?
a. before starting working with food
b. after using bathroom
c. after taking out garbage
d. all of these<\/p>\n\n\n\n
d. all of these<\/p>\n\n\n\n
what is the proper minimum clearance between the floor and floor-mounted equipment?
6 inches<\/p>\n\n\n\n
what minimum temperature is required for rapidly reheating previously cooked foods?
165 degrees F<\/p>\n\n\n\n
Freezing food keeps it safe because freezing
slows the growth of pathogens in food<\/p>\n\n\n\n
Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day?
Throw it out<\/p>\n\n\n\n
Fresh fruits and vegetables must be washed
a. after being cut
b. before being cut
c. in sanitizing solution
d. if they are organic
before being cut<\/p>\n\n\n\n
Food that has NOT been honestly presented must be
A. thrown out.
B. re-labeled.
C. repurposed.
D. frozen.
Thrown out<\/p>\n\n\n\n
What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines?
USDA<\/p>\n\n\n\n
Food handler may wear fingernail polish or artificial nails if they
Wear intact gloves in good repair<\/p>\n\n\n\n
Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least
4 inches<\/p>\n\n\n\n
Floor coving is used to
A. reduce sharp corners on hard-to-clean floors.
B. eliminate the risk of slips and falls.
C. increase the resiliency of hard-surface flooring.
D. improved noise reduction capabilities.
a. reduce sharp corners on hard-to-clean floors<\/p>\n\n\n\n
Tuna salad in a cooler must be held at or below an internal temperature of
41 degrees F<\/p>\n\n\n\n
Which is a TCS food?
Potentially hazardous foods like raw meat, cooked foods<\/p>\n\n\n\n
To which minimum internal temperature should gravy be reheated in a microwave?
165 degrees F<\/p>\n\n\n\n
How many major food allergens are there?
9 Major Food allergens<\/p>\n\n\n\n
What are the 9 major food allergens?
Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame.<\/p>\n\n\n\n
How can you prevent cross-contact of food allergies?
Make sure to clean and sanitize all possible surfaces, utensils and equipment. Use different fryers and oils for different foods. Remember that cooking cannot cook out allergens from food.<\/p>\n\n\n\n
What are high risk populations to food borne illness?
elderly, young children, sick people<\/p>\n\n\n\n
A foodborne outbreak is when you have only how many people with the same symptoms?
2 individuals<\/p>\n\n\n\n
What does FDA Stand for?
Food and Drug Administration<\/p>\n\n\n\n
What does the FDA do?
Responsible for protecting public health
inspect all food except poultry, meat and eggs
regulates food transportation
writes food code<\/p>\n\n\n\n
What does USDA Stand for?
The united states department of agriculture<\/p>\n\n\n\n
What does USDA Do?
Inspects all meat, poultry and eggs<\/p>\n\n\n\n
What does CDC Stand for
Centers for Disease Control and Prevention<\/p>\n\n\n\n
What does the CDC Do?
They work with other agencies to prevent foodborne outbreak<\/p>\n\n\n\n
Bacteria have the ability to change there form to what?
spores (Thick shell around bacteria which is harder to kill)<\/p>\n\n\n\n
Shiga toxin E. coli O157:H7 can be in what?
Raw veggies and fruit
ground beef
unpasturized juices<\/p>\n\n\n\n
What bacteria is often associated with human intestines, caused by not washing hands, and person to person transfer is very high?
Shigella Bacteria<\/p>\n\n\n\n
What bacteria is associated with eggs, chicken and egg shells?
Salmonella<\/p>\n\n\n\n
Staphylococcus aureus bacteria
found in uncooked foods like puddings, sliced meats found on skin and in nose<\/p>\n\n\n\n
Bacillus cereus bacteria
Forms spores and produces toxins, Common food poisoning, Found in fried rice due to needing to cool rice at room temperature.<\/p>\n\n\n\n
What is the acronym FAT TOM?
Ways that bacteria grows faster, Food, Acidity, Temperature, Time, Oxygen, Moisture<\/p>\n\n\n\n
Bacteria grows faster within what temperature zone?
The danger temperature zone of 41 degrees F and 135 degrees F<\/p>\n\n\n\n
What is the super danger temperature zone?
from 70 degrees F to 125 degrees F where bacteria can grow and multiply even faster<\/p>\n\n\n\n
If the food has been in the temperature danger zone for more than 4 hours what should be done?
it should be thrown away.<\/p>\n\n\n\n
Scombroid poisoning happens when fish become toxic due to time\/temperature abuse, true or false?
True<\/p>\n\n\n\n
Ciguatara toxin is typically found in what?
Bigger Fish that have ciguatoxin<\/p>\n\n\n\n
Mold can be killed at what temperature?
140 degrees F for 10 minutes<\/p>\n\n\n\n
Mold can grow below what temperature?
41 degrees F<\/p>\n\n\n\n
Yeasts can be killed at what temperature?
136 degrees F for 15 minutes<\/p>\n\n\n\n
Cold TCS Foods should be kept at what temperature?
41 degrees F or lower<\/p>\n\n\n\n
Hot TCS foods should be kept at what temperature?
135 degrees F or higher<\/p>\n\n\n\n
What are some common TCS Foods?
Meat, dairy, cooked food (potatoes, rice, beans, tofu), fruits and vegetables.<\/p>\n\n\n\n
What is A.L.E.R.T?
FDA defense program for food establishments to protect themselves. A -Assure l – looking E- Employee R- Reports T- Threats<\/p>\n\n\n\n
What does PHF AND TCS Stand for?
Potentially hazardous foods, Time controlled for Safety<\/p>\n\n\n\n
TCS foods are raw meats, cooked foods like potatoes rice, fruits and veggies, dairy true or false?
True<\/p>\n\n\n\n
Assure – A.L.E.R.T
To make sure all food, equipment are from reputable sources.<\/p>\n\n\n\n
Look – A.L.E.R.T.
Checking security and cameras<\/p>\n\n\n\n
Employees – A.L.E.R.T.
know who is in your facility<\/p>\n\n\n\n
Report – A.L.E.R.T.
Report everything to do with food defense<\/p>\n\n\n\n
Threat (ALERT)
identify what you will do and who you will contact if there is suspicious activity or a threat at your operation<\/p>\n\n\n\n
Where should foods be placed when thawing out?
In the refrigerator, under cold water, or microwave (will need to be cooked right after).<\/p>\n\n\n\n
Cooking kills most pathogens but cant kill toxins? true or false
True<\/p>\n\n\n\n
Chicken, turkey and stuffed pastas, stuffed meats should be cooked to what temperature
165 degrees F for 15 seconds<\/p>\n\n\n\n
Ground beef, ground pork and eggs held hot for service should be cooked to what temperature?
155 degrees F for at least 15 seconds<\/p>\n\n\n\n
Seafood Fish Crab, and whole meats steak or PORK CHOPS, Eggs for IMMEDIATE SERVICE should be cooked to what temp
145 degrees F for at least 15 seconds<\/p>\n\n\n\n
Cooked fruits and veggies, rice and pastas should be cooked to what temp
135 degrees F for at least 15 secs<\/p>\n\n\n\n
Whole meat roasts, like lamb pork, cornbeef, and ham be cooked to what temp
158 degrees F for 22 seconds 145 degrees f for 4 minutes and 130 degrees F for 112 minutes<\/p>\n\n\n\n
Raw or undercooked steak must meat “intact beef muscle” in order to be served raw or undercooked, and all surfaces have to be 145 degrees F, true or false?
True<\/p>\n\n\n\n
Bacteria grows faster within what temperature zone?
The danger zone<\/p>\n\n\n\n
HACCP Stands for what?
Hazard (Identify any hazards) Analysis (Identify hazard) Critical Control Points (Figure out how it can be controlled)<\/p>\n\n\n\n
I receive my steak at 60 degrees F, can I take it and cook?
No because it has to be received at 41 degrees F or lower<\/p>\n\n\n\n
An employee didnt wash their hands what should be done?
They need to wash hands for 20 seconds and be retrained on kitchen procedures.<\/p>\n\n\n\n
Can I cook PHF\/TCS Foods overnight?
No, TCS\/PHF Foods have to be cooled within 2 hours from 135 degrees F to 70 degrees F and within 4 hours from 70 degrees to 41 degrees, with a total of 6 hours.<\/p>\n\n\n\n
Can I cook chicken to 135 degrees F
The chicken must be cooked to 165 degrees F for 15 seconds minimum.<\/p>\n\n\n\n
Variance is when food is prepared in another way, the health department will need HACCP plan for variance in case of hazards, true or false?
True<\/p>\n\n\n\n
Vibrio bacteria
Found in raw or contaminated fish<\/p>\n\n\n\n
Clostridium botulinum
Usually found in packed foods, canned, not much oxygen<\/p>\n\n\n\n
What is the Big 6?
FDA Labeled pathogens, E coli, shigella, salmonella Tyohi, Nontyphoidal salmonella, hepatitus A, Norovirus<\/p>\n\n\n\n
How long can ready-to-eat foods be stored?
7 days at 41 degrees or below, after 7th day it must be thrown away.<\/p>\n\n\n\n
Questions and Answers<\/p>\n\n\n\n
B.
2<\/p>\n\n\n\n
C.
5<\/p>\n\n\n\n
D.
10<\/p>\n\n\n\n
Correct Answer(s)
B. 2<\/p>\n\n\n\n
B.
Foodborne illnesses<\/p>\n\n\n\n
C.
Lawsuits<\/p>\n\n\n\n
D.
Placed in a Clean Basket and Served Again<\/p>\n\n\n\n
E.
Poor working conditions<\/p>\n\n\n\n
Correct Answer(s)
A. Lower operating costs<\/p>\n\n\n\n
B.
Environmental<\/p>\n\n\n\n
C.
Physical<\/p>\n\n\n\n
D.
Biological<\/p>\n\n\n\n
Correct Answer(s)
B. Environmental<\/p>\n\n\n\n
B.
Bacteria<\/p>\n\n\n\n
C.
Chemicals<\/p>\n\n\n\n
D.
Alergies<\/p>\n\n\n\n
Correct Answer(s)
B. Bacteria<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
A. True<\/p>\n\n\n\n
B.
Hair<\/p>\n\n\n\n
C.
Bones<\/p>\n\n\n\n
D.
Metal Shavings<\/p>\n\n\n\n
Correct Answer(s)
A. Preservatives<\/p>\n\n\n\n
B.
Elderly<\/p>\n\n\n\n
C.
Pregnant Women<\/p>\n\n\n\n
D.
College Student<\/p>\n\n\n\n
Correct Answer(s)
D. College Student<\/p>\n\n\n\n
B.
Cut Melon<\/p>\n\n\n\n
C.
Eggs<\/p>\n\n\n\n
D.
Uncooked Beans<\/p>\n\n\n\n
Correct Answer(s)
D. Uncooked Beans<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
A. True<\/p>\n\n\n\n
B.
Raw, cooked, ready-to-eat<\/p>\n\n\n\n
C.
Cooked, raw, ready-to-eat<\/p>\n\n\n\n
D.
Raw, ready-to-eat, cooked<\/p>\n\n\n\n
Correct Answer(s)
A. Ready-to-eat, cooked, raw<\/p>\n\n\n\n
B.
Facial piercing<\/p>\n\n\n\n
C.
Plain wedding band<\/p>\n\n\n\n
D.
Medical ID bracelet<\/p>\n\n\n\n
Correct Answer(s)
D. Medical ID bracelet<\/p>\n\n\n\n
B.
.85 or Lower<\/p>\n\n\n\n
C.
.5 or Higher<\/p>\n\n\n\n
D.
.5 or Lower<\/p>\n\n\n\n
Correct Answer(s)
A. .85 or Higher<\/p>\n\n\n\n
B.
70\u02daF – 145\u02daF<\/p>\n\n\n\n
C.
41\u02daF – 135\u02daF<\/p>\n\n\n\n
D.
38\u02daF – 130\u02daF<\/p>\n\n\n\n
Correct Answer(s)
C. 41\u02daF – 135\u02daF<\/p>\n\n\n\n
B.
Chicken and Eggs<\/p>\n\n\n\n
C.
Lettuce and Melons<\/p>\n\n\n\n
D.
Shellfish<\/p>\n\n\n\n
Correct Answer(s)
B. Chicken and Eggs<\/p>\n\n\n\n
B.
Can be seen on the food<\/p>\n\n\n\n
C.
Thrives in dry storage areas<\/p>\n\n\n\n
D.
Grows in cool, moist areas<\/p>\n\n\n\n
Correct Answer(s)
D. Grows in cool, moist areas<\/p>\n\n\n\n
B.
Staphylococcus<\/p>\n\n\n\n
C.
Virus<\/p>\n\n\n\n
D.
Chemical Contamination<\/p>\n\n\n\n
Correct Answer(s)
A. Botulism<\/p>\n\n\n\n
B.
Proper Hand Washing<\/p>\n\n\n\n
C.
Hot Holding Food to 135 Degrees<\/p>\n\n\n\n
D.
Storing Foods in Tightly Sealed Containers<\/p>\n\n\n\n
Correct Answer(s)
B. Proper Hand Washing<\/p>\n\n\n\n
B.
Taking Out The Garbage<\/p>\n\n\n\n
C.
Touching Raw Meat<\/p>\n\n\n\n
D.
Unloading The Dishwashing Machine<\/p>\n\n\n\n
Correct Answer(s)
D. Unloading The Dishwashing Machine<\/p>\n\n\n\n
B.
Eggs<\/p>\n\n\n\n
C.
Fish<\/p>\n\n\n\n
D.
Peanuts<\/p>\n\n\n\n
Correct Answer(s)
A. Beef<\/p>\n\n\n\n
B.
90\u02daF<\/p>\n\n\n\n
C.
100\u02daF<\/p>\n\n\n\n
D.
110\u02daF<\/p>\n\n\n\n
Correct Answer(s)
C. 100\u02daF<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
A. True<\/p>\n\n\n\n
B.
Using The Restroom<\/p>\n\n\n\n
C.
Cleaning With Chemicals<\/p>\n\n\n\n
D.
Proper Handwashing<\/p>\n\n\n\n
Correct Answer(s)
D. Proper Handwashing<\/p>\n\n\n\n
B.
Keep Nails Clean<\/p>\n\n\n\n
C.
Prevent Cross Contamination<\/p>\n\n\n\n
D.
Eliminate The Need For Handwashing<\/p>\n\n\n\n
Correct Answer(s)
C. Prevent Cross Contamination<\/p>\n\n\n\n
B.
Dish Washing<\/p>\n\n\n\n
C.
Serve Food<\/p>\n\n\n\n
D.
Clean Restrooms<\/p>\n\n\n\n
Correct Answer(s)
D. Clean Restrooms<\/p>\n\n\n\n
B.
Use ice water and set the indicator to 32\u02daF<\/p>\n\n\n\n
C.
Put the thermometer and the refrigerator and set to 41\u02daF<\/p>\n\n\n\n
D.
Insert the thermometer in ice and set the indicator to 41\u02daF<\/p>\n\n\n\n
Correct Answer(s)
B. Use ice water and set the indicator to 32\u02daF<\/p>\n\n\n\n
B.
All Deliveries Should be Scheduled for the Same Time<\/p>\n\n\n\n
C.
Off-Peak Hours Received Only One at a Time<\/p>\n\n\n\n
D.
It Doesn;t Matter When Deliveries are Received<\/p>\n\n\n\n
Correct Answer(s)
C. Off-Peak Hours Received Only One at a Time<\/p>\n\n\n\n
B.
30 Days<\/p>\n\n\n\n
C.
90 Days<\/p>\n\n\n\n
D.
120 Days<\/p>\n\n\n\n
Correct Answer(s)
C. 90 Days<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
A. True<\/p>\n\n\n\n
B.
Sealed under sterile conditions<\/p>\n\n\n\n
C.
Reduced oxygen packaged<\/p>\n\n\n\n
D.
Heat Treated<\/p>\n\n\n\n
Correct Answer(s)
D. Heat Treated<\/p>\n\n\n\n
B.
Refrigerator<\/p>\n\n\n\n
C.
Locker Room<\/p>\n\n\n\n
D.
Rest Room<\/p>\n\n\n\n
Correct Answer(s)
B. Refrigerator<\/p>\n\n\n\n
B.
Store it in the refrigerator for 24 hours before using<\/p>\n\n\n\n
C.
Reject It<\/p>\n\n\n\n
D.
Use It Immediately<\/p>\n\n\n\n
Correct Answer(s)
C. Reject It<\/p>\n\n\n\n
B.
6 Inches or Higher<\/p>\n\n\n\n
C.
3 Inches or Lower<\/p>\n\n\n\n
D.
3 Inches or Higher<\/p>\n\n\n\n
Correct Answer(s)
B. 6 Inches or Higher<\/p>\n\n\n\n
B.
4 Days<\/p>\n\n\n\n
C.
7 Days<\/p>\n\n\n\n
D.
10 Days<\/p>\n\n\n\n
Correct Answer(s)
C. 7 Days<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
B. False<\/p>\n\n\n\n
B.
Coldest<\/p>\n\n\n\n
C.
Expired<\/p>\n\n\n\n
D.
Oldest<\/p>\n\n\n\n
Correct Answer(s)
D. Oldest<\/p>\n\n\n\n
B.
Room Temperature<\/p>\n\n\n\n
C.
In a microwave if cooked immediately after<\/p>\n\n\n\n
D.
Under running water at a temperature of 70\u02daF or lower<\/p>\n\n\n\n
Correct Answer(s)
B. Room Temperature<\/p>\n\n\n\n
B.
4 Hours or Less<\/p>\n\n\n\n
C.
6 Hours or Less<\/p>\n\n\n\n
D.
8 Hours or Less<\/p>\n\n\n\n
Correct Answer(s)
C. 6 Hours or Less<\/p>\n\n\n\n
B.
145\u02daF<\/p>\n\n\n\n
C.
155\u02daF<\/p>\n\n\n\n
D.
165\u02daF<\/p>\n\n\n\n
Correct Answer(s)
D. 165\u02daF<\/p>\n\n\n\n
B.
In a Sanitizing Solution<\/p>\n\n\n\n
C.
On a Clean, Sanitized Cloth<\/p>\n\n\n\n
D.
On a Plate<\/p>\n\n\n\n
Correct Answer(s)
A. In the food with the handle extending above the rim of the container<\/p>\n\n\n\n
B.
135\u02daF<\/p>\n\n\n\n
C.
140\u02daF<\/p>\n\n\n\n
D.
145\u02daF<\/p>\n\n\n\n
Correct Answer(s)
B. 135\u02daF<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
A. True<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
A. True<\/p>\n\n\n\n
B.
Not sanitizing the cutting board after using<\/p>\n\n\n\n
C.
Storing raw meat above lettuce<\/p>\n\n\n\n
D.
Faucet located below the rim of a sink<\/p>\n\n\n\n
Correct Answer(s)
D. Faucet located below the rim of a sink<\/p>\n\n\n\n
B.
Scrape, wash, rinse, sanitize, air-dry, and clean work surfaces<\/p>\n\n\n\n
C.
Clean work surfaces, scrape, wash, sanitize, rinse, and air-dry<\/p>\n\n\n\n
D.
Scrape, rinse, wash, sanitize, air-dry, and clean work surfaces<\/p>\n\n\n\n
Correct Answer(s)
A. Clean work surfaces, scrape, wash, rinse, sanitize, and air-dry<\/p>\n\n\n\n
B.
Temperature<\/p>\n\n\n\n
C.
Brand of Sanitizer<\/p>\n\n\n\n
D.
Contact Time<\/p>\n\n\n\n
Correct Answer(s)
C. Brand of Sanitizer<\/p>\n\n\n\n
B.
Grass<\/p>\n\n\n\n
C.
Gravel<\/p>\n\n\n\n
D.
Cement Pad<\/p>\n\n\n\n
Correct Answer(s)
D. Cement Pad<\/p>\n\n\n\n
B.
Grease Marks<\/p>\n\n\n\n
C.
Gnawing<\/p>\n\n\n\n
D.
Scraps of Paper<\/p>\n\n\n\n
Correct Answer(s)
A. Egg Cases<\/p>\n\n\n\n
B.
False<\/p>\n\n\n\n
Correct Answer(s)
A. True<\/p>\n\n\n\n
B.
Manager \/ Person in Charge<\/p>\n\n\n\n
C.
Inspector<\/p>\n\n\n\n
D.
Federal Government<\/p>\n\n\n\n
Correct Answer(s)
B. Manager \/ Person in Charge<\/p>\n\n\n\n
B.
Corrosion Resistant<\/p>\n\n\n\n
C.
Stainless Steel<\/p>\n\n\n\n
D.
Smooth and Easy To Clean<\/p>\n\n\n\n
Correct Answer(s)
C. Stainless Steel<\/p>\n\n\n\n
Questions and Answers<\/p>\n\n\n\n
B.
Advise them to eat something else.<\/p>\n\n\n\n
C.
Tell them the ingredient list.<\/p>\n\n\n\n
D.
Advise the customer that the information is confidential.<\/p>\n\n\n\n
Correct Answer(s)
C. Tell them the ingredient list.<\/p>\n\n\n\n
B.
Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)<\/p>\n\n\n\n
C.
Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F)<\/p>\n\n\n\n
D.
Between 50 degrees C and 100 degrees C (40 degrees F and 140 degrees F)<\/p>\n\n\n\n
Correct Answer(s)
B. Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)<\/p>\n\n\n\n
B.
Make food taste better.<\/p>\n\n\n\n
C.
Slow down bacterial growth.<\/p>\n\n\n\n
D.
Put bacteria to sleep.<\/p>\n\n\n\n
Correct Answer(s)
C. Slow down bacterial growth.<\/p>\n\n\n\n
B.
Moisture<\/p>\n\n\n\n
C.
Warm temperature<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
D. All of the above<\/p>\n\n\n\n
B.
Bacterial growth<\/p>\n\n\n\n
C.
Cleanliness<\/p>\n\n\n\n
D.
Temperature<\/p>\n\n\n\n
Correct Answer(s)
A. Acidity<\/p>\n\n\n\n
B.
Foodborne illness<\/p>\n\n\n\n
C.
Break to rising<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
B. Foodborne illness<\/p>\n\n\n\n
B.
Bacteria<\/p>\n\n\n\n
C.
Parasite<\/p>\n\n\n\n
D.
Virus<\/p>\n\n\n\n
Correct Answer(s)
B. Bacteria<\/p>\n\n\n\n
B.
Every day<\/p>\n\n\n\n
C.
Every hour<\/p>\n\n\n\n
D.
Never<\/p>\n\n\n\n
Correct Answer(s)
A. 20 minutes<\/p>\n\n\n\n
B.
Stop bacteria from growing.<\/p>\n\n\n\n
C.
Slow down bacterial growth.<\/p>\n\n\n\n
D.
Remove toxins in the food.<\/p>\n\n\n\n
Correct Answer(s)
B. Stop bacteria from growing.<\/p>\n\n\n\n
B.
Infected cuts, burns, or boils<\/p>\n\n\n\n
C.
Coughing and sneezing into food.<\/p>\n\n\n\n
D.
All of the above.<\/p>\n\n\n\n
Correct Answer(s)
D. All of the above.<\/p>\n\n\n\n
B.
Do not thaw frozen meat at room temperature.<\/p>\n\n\n\n
C.
Supervise the personal hygiene habits of all employees.<\/p>\n\n\n\n
D.
Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.<\/p>\n\n\n\n
Correct Answer(s)
D. Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.<\/p>\n\n\n\n
B.
Federal legislation<\/p>\n\n\n\n
C.
A municipal by-law<\/p>\n\n\n\n
D.
Provincial legislation<\/p>\n\n\n\n
Correct Answer(s)
D. Provincial legislation<\/p>\n\n\n\n
B.
Heat<\/p>\n\n\n\n
C.
Drying<\/p>\n\n\n\n
D.
Removing them from oxygen<\/p>\n\n\n\n
Correct Answer(s)
B. Heat<\/p>\n\n\n\n
B.
Cannot tell the doctor what is wrong with them.<\/p>\n\n\n\n
C.
Cannot fight off the disease very well.<\/p>\n\n\n\n
D.
Are unable to file lawsuits<\/p>\n\n\n\n
Correct Answer(s)
C. Cannot fight off the disease very well.<\/p>\n\n\n\n
B.
Turtles<\/p>\n\n\n\n
C.
Poultry<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
D. All of the above<\/p>\n\n\n\n
B.
Uncooked rice<\/p>\n\n\n\n
C.
Crackers<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
B. Uncooked rice<\/p>\n\n\n\n
B.
Lawsuits from those who are ill<\/p>\n\n\n\n
C.
Fines issued through the courts<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
D. All of the above<\/p>\n\n\n\n
B.
When it includes a dressing made with raw eggs<\/p>\n\n\n\n
C.
When the vegetables are not washed<\/p>\n\n\n\n
D.
All of the above.<\/p>\n\n\n\n
Correct Answer(s)
D. All of the above.<\/p>\n\n\n\n
B.
Lack of federal, provincial, and municipal legislation.<\/p>\n\n\n\n
C.
Decrease in overall quality of food.<\/p>\n\n\n\n
D.
People are experimenting with all kinds of new foods.<\/p>\n\n\n\n
Correct Answer(s)
A. Increased handling of food all along the chain of supply – from production to the final customer.<\/p>\n\n\n\n
B.
Bacterial hazards<\/p>\n\n\n\n
C.
Physical hazards<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
C. Physical hazards<\/p>\n\n\n\n
B.
Inspect only the potentially hazardous foods.<\/p>\n\n\n\n
C.
Inspect all foods right away before storing them.<\/p>\n\n\n\n
D.
Stack it neatly on the dock and inspect it within 12 hours.<\/p>\n\n\n\n
Correct Answer(s)
C. Inspect all foods right away before storing them.<\/p>\n\n\n\n
B.
Green or purple blotches.<\/p>\n\n\n\n
C.
A USDA stamp.<\/p>\n\n\n\n
D.
Been packed in self-draining crushed ice.<\/p>\n\n\n\n
Correct Answer(s)
B. Green or purple blotches.<\/p>\n\n\n\n
B.
More expensive<\/p>\n\n\n\n
C.
Raised commercially<\/p>\n\n\n\n
D.
Thawed and refrozen<\/p>\n\n\n\n
Correct Answer(s)
D. Thawed and refrozen<\/p>\n\n\n\n
B.
Must be purchased from licensed producers.<\/p>\n\n\n\n
C.
Contain less oxygen than other kinds of foods.<\/p>\n\n\n\n
D.
Are cooked by broiling.<\/p>\n\n\n\n
Correct Answer(s)
C. Contain less oxygen than other kinds of foods.<\/p>\n\n\n\n
B.
Contaminated.<\/p>\n\n\n\n
C.
Unfit for children, elderly, and hospital patients.<\/p>\n\n\n\n
D.
Require pasteurization.<\/p>\n\n\n\n
Correct Answer(s)
A. Potentially hazardous foods.<\/p>\n\n\n\n
B.
In the order in which they were received (first in, first out)<\/p>\n\n\n\n
C.
By selecting the newest foods first<\/p>\n\n\n\n
D.
The cost of the food<\/p>\n\n\n\n
Correct Answer(s)
B. In the order in which they were received (first in, first out)<\/p>\n\n\n\n
B.
Put food in the refrigerator to cool.<\/p>\n\n\n\n
C.
Leave food out on the stove overnight.<\/p>\n\n\n\n
D.
Cool food in ice water, place it in shallow containers, then refrigerate it.<\/p>\n\n\n\n
Correct Answer(s)
D. Cool food in ice water, place it in shallow containers, then refrigerate it.<\/p>\n\n\n\n
B.
Make them all at one time, then cover and leave them on the counter.<\/p>\n\n\n\n
C.
Make several at a time, then cover and refrigerate them.<\/p>\n\n\n\n
D.
Make several at a time, then cover and leave them on the counter.<\/p>\n\n\n\n
Correct Answer(s)
C. Make several at a time, then cover and refrigerate them.<\/p>\n\n\n\n
B.
49 degrees C (120 degrees F)<\/p>\n\n\n\n
C.
60 degrees C (140 degrees F)<\/p>\n\n\n\n
D.
74 degrees C (165 degrees F)<\/p>\n\n\n\n
Correct Answer(s)
C. 60 degrees C (140 degrees F)<\/p>\n\n\n\n
B.
To slow down the reproduction of bacteria.<\/p>\n\n\n\n
C.
To destroy any pathogens.<\/p>\n\n\n\n
D.
All of the above.<\/p>\n\n\n\n
Correct Answer(s)
B. To slow down the reproduction of bacteria.<\/p>\n\n\n\n
B.
Reheat food no more than three times.<\/p>\n\n\n\n
C.
Reheat day-old beef soups and stews to 68 degrees C (155 degrees F) for at least 15 seconds.<\/p>\n\n\n\n
D.
Reheat casseroles in hot-holding equipment.<\/p>\n\n\n\n
Correct Answer(s)
A. Reheat food to at least 74 degrees C (165 degrees F) for at least 15 seconds within two hours.<\/p>\n\n\n\n
B.
Cooling<\/p>\n\n\n\n
C.
Reheating<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
D. All of the above<\/p>\n\n\n\n
B.
Price per entree<\/p>\n\n\n\n
C.
Number of employees to the number of managers<\/p>\n\n\n\n
D.
On-the-job performance in food safety<\/p>\n\n\n\n
Correct Answer(s)
D. On-the-job performance in food safety<\/p>\n\n\n\n
B.
It makes the dishes clean.<\/p>\n\n\n\n
C.
It removes fingerprints.<\/p>\n\n\n\n
D.
None of the above.<\/p>\n\n\n\n
Correct Answer(s)
A. It will reduce the transfer of pathogenic microorganisms.<\/p>\n\n\n\n
B.
Wearing an apron.<\/p>\n\n\n\n
C.
Washing your hands frequently.<\/p>\n\n\n\n
D.
Wearing a hairnet.<\/p>\n\n\n\n
Correct Answer(s)
C. Washing your hands frequently.<\/p>\n\n\n\n
B.
Soap in a dispenser and paper towels<\/p>\n\n\n\n
C.
An exhaust fan removes air from the inside<\/p>\n\n\n\n
D.
All of the above<\/p>\n\n\n\n
Correct Answer(s)
D. All of the above<\/p>\n\n\n\n
B.
Have no rodents<\/p>\n\n\n\n
C.
Are a very good cook<\/p>\n\n\n\n
D.
Have a large number of cockroaches.<\/p>\n\n\n\n
Correct Answer(s)
D. Have a large number of cockroaches.<\/p>\n\n\n\n
B.
Discarded<\/p>\n\n\n\n
C.
Saved since the food is okay if you scrape the mold<\/p>\n\n\n\n
D.
Cook to 165 degrees F (74 degrees C) for 10 minutes.<\/p>\n\n\n\n
Correct Answer(s)
B. Discarded<\/p>\n\n\n\n
B.
Disease-causing<\/p>\n\n\n\n
C.
Something you observe through a microscope<\/p>\n\n\n\n
D.
Something rotten<\/p>\n\n\n\n
Correct Answer(s)
B. Disease-causing<\/p>\n\n\n\n
B.
Able to be seen with the naked eye<\/p>\n\n\n\n
C.
The cause of bread mold<\/p>\n\n\n\n
D.
Smaller than bacteria<\/p>\n\n\n\n
Correct Answer(s)
D. Smaller than bacteria<\/p>\n","protected":false},"excerpt":{"rendered":"
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus?Hepatitus A Under ideal conditions bacteria can multiply every?20 minutes What is the range of temperature for the danger zone?41 – 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit?Listeria which […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[],"tags":[],"class_list":["post-111210","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/111210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=111210"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/111210\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=111210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=111210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=111210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}