FSM FINAL EXAM QUESTIONS AND 100%
CORRECT ANSWERS!!
foodborne intoxication is caused by foods that contain...
poisons
hepatitis A virus would most likely be found in what food?
raw oysters
in order to prevent cross contamination where should the chef store the chicken in the
fridge?
on the bottom shelf next to the ground turkey
A.L.E.R.T is
FDA food defense system
a correct method for calibrating a stem type thermometer is
in water and ice and calibrate to 32°F (0°C)
what is the minimum internal temp. for transporting hot TCS foods and hot holding TCS
food items ?
130°F (57°C)
what pathogen is most commonly found on the skin of healthy people
Staphylococcus Aureus
a woman runs out of the bathroom in a fast food restaurant, and a frantically tells the
manager the toilet is backed up and overflowing into the service area what should the
manager do ?
Close the restaurant and report the incident to the local health department
the minimum temp. a pork/ tuna casserole cooked in a microwave is
165° F (74°C) for 15 seconds
, disposable food service gloves must...
be changed when changing tasks
what are the minimum food candles allowed for a walk-in refrigerator?
10 foot candles (108 LUX)
if a customer vomits in a food prep area, what should be done ?
isolate the area until it is properly cleaned and sanitized
what is NOT one of the four acceptable TCS foods thawing methods
at room temperature
what is the minimum internal temp and time allowed for cooking roast beef?
130°F (54°C) for 112 minutes
which pathogen would require a food handler to be excluded from work?
non- typhoidal salmonella
which of these disease causing bacteria may be found in egg shells?
non- typhoidal salmonella
the chef prepared a large quantity of homemade beef stew and divided it up into two
shallow pans for cooling. he placed the pans in the fridge and stirred them frequently.
however he was unsuccessful in cooling the stew from 135°F to 70°F within two hours. what
must the chef do to safely cool the stew?
he must reheat the stew to 165°F (74°C) for at least 15 seconds and then begin cooling the
process again
listeria bacteria is dangerous because...
it can grow at cold temperatures
the term "cross contact" in food safety refers to
allergen prevention
CORRECT ANSWERS!!
foodborne intoxication is caused by foods that contain...
poisons
hepatitis A virus would most likely be found in what food?
raw oysters
in order to prevent cross contamination where should the chef store the chicken in the
fridge?
on the bottom shelf next to the ground turkey
A.L.E.R.T is
FDA food defense system
a correct method for calibrating a stem type thermometer is
in water and ice and calibrate to 32°F (0°C)
what is the minimum internal temp. for transporting hot TCS foods and hot holding TCS
food items ?
130°F (57°C)
what pathogen is most commonly found on the skin of healthy people
Staphylococcus Aureus
a woman runs out of the bathroom in a fast food restaurant, and a frantically tells the
manager the toilet is backed up and overflowing into the service area what should the
manager do ?
Close the restaurant and report the incident to the local health department
the minimum temp. a pork/ tuna casserole cooked in a microwave is
165° F (74°C) for 15 seconds
, disposable food service gloves must...
be changed when changing tasks
what are the minimum food candles allowed for a walk-in refrigerator?
10 foot candles (108 LUX)
if a customer vomits in a food prep area, what should be done ?
isolate the area until it is properly cleaned and sanitized
what is NOT one of the four acceptable TCS foods thawing methods
at room temperature
what is the minimum internal temp and time allowed for cooking roast beef?
130°F (54°C) for 112 minutes
which pathogen would require a food handler to be excluded from work?
non- typhoidal salmonella
which of these disease causing bacteria may be found in egg shells?
non- typhoidal salmonella
the chef prepared a large quantity of homemade beef stew and divided it up into two
shallow pans for cooling. he placed the pans in the fridge and stirred them frequently.
however he was unsuccessful in cooling the stew from 135°F to 70°F within two hours. what
must the chef do to safely cool the stew?
he must reheat the stew to 165°F (74°C) for at least 15 seconds and then begin cooling the
process again
listeria bacteria is dangerous because...
it can grow at cold temperatures
the term "cross contact" in food safety refers to
allergen prevention
