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39 Cards in this Set
- Front
- Back
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Why are infants and young children at higher risk for getting a foodborne illness? |
They have not yet built up their immune system. |
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Which bacteria is commonly linked to cooked rice dishes? |
Bacillus cereus |
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Scombroid poisoning can be prevented by... |
Purchasing fish from approved, reputable suppliers |
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Which is a TCS food? Saltines, Bananas, Sprouts, Coffee |
Sprouts |
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Which is a biological contamination? |
Cinguatoxin |
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Jaundice is a symptom of which foodborne illness? |
Hepatitis A |
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As part of handwashing, foodhandlers must scrub their hands and arms for... |
10-15 seconds |
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What should a manager of a quick-service opperation do if a foodhandler reports having a sore thoat and a fever? |
Restrict the foodhandler from working with food. |
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To work with food, a foodhandler with a hand wound must... |
Bandage the wound and wear a single-use glove |
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Which piece of jewelry is a foodhandler allowed to wear? |
Plain-band ring |
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Foodhandlers should wash their hands before and after... |
Handling raw meat |
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A foodhandler who spends an entire shift forming hamburger patties should change gloves... |
Every 4 hours or sooner if needed |
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How should the temperature of a shipment of sour cream be taken when it arrives at an operation? |
Remove the lid of the container and insert thermometer into the sour cream. |
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Which item is stored correctly in the cooler? |
Mac salad stored above raw salmon |
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Cut melons should be stored at what internal temp? |
41° or lower |
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All ready-to-eat TCS food that will be stored for longer than ? hours must be sealed. |
24 hours |
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What is the purpose of Material Safety Data Sheets? |
Inform staff of safe use and hazards associated with chemicals used in the operation. |
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What is the minimum internal cooking temp for seafood? |
145° or higher |
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Leftover chili to be put in hot-holding must be reheated to... |
165° within 2 hours. |
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Food must cool from 135° to ??° within 2 hours |
70° |
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Food should be NEVER be thawed... |
at room temperature |
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A stockpot of soup that needs to cool should be placed... |
In an ice-water bath |
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What type of container should be used to transport TCS food from the place of preparation to the place of service? |
Insulated |
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How long can refrigerated food that is prepped on site be stored in a cooler? |
7 days |
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Where should pesticides be stored? |
In a secure storage area away from food. |
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What is the only certain way to prevent backflow? |
Air gap |
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A backup of raw sewage has occurred in the kitchen. What should happen next? |
Close the affected area and clean it. |
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What is coving? |
Curved, sealed edge between a floor and a wall |
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The first step in cleaning and sanitizing items in a three-compartment sink is... |
Rinsing, scraping, or soaking |
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What is the definition of sanitizing? |
Reducing the pathogens on a surface to safe levels. |
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If a food-contact surface is in constant use, it should be cleaned and sanitized at leats every... |
4 hours |
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What is the third step in cleaning and sanitizing a prep table? |
Sanitizing |
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Which probe should be used to check the temperature of a pork roast? |
Penetration |
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To prevent cross-contact... |
Clean and sanitize utensils before each use. |
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Wheezing and hives are symptoms of... |
Food allergies |
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Which organization makes recommendations for food safety regulation of the food service industry? |
FDA: Food and Drug Administration |
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For which reason could an inspector close an operation? |
Infestation of cockroaches or mice |
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Taking experienced staff away from their tasks is a disadvantage of which training method? |
On-the-job training |
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Which training method relies on volunteers acting out a script? |
Role-play |
