FOOD SAFETY AND INSPECTION GUIDELINES
QUESTIONS AND VERIFIED ANSWERS WITH
COMPLETE SOLUTION!!
1. Upon delivery, how should you take the temperatures of reduced oxygen packaging
(ROP), modified atmosphere packaging (MAP), vacuum-packed, and sous vide food?
Infrared thermometer
Taking the internal temperature of the food
Insert the thermometer stem or probe between two packages. If the
package allows, fold it around the thermometer stem or probe. Be careful
NOT to puncture the package
Insert the thermometer inside of the package making sure to touch the walls
2. Which of the following is the first step to take when responding to a suspected
Foodborne Illness outbreak?
Notify authorities
Gather information
Segregate product
Document information
3. What is the calibration nut on a bimetallic stemmed thermometer used for?
Keeping it accurate
Marking its sensing area
Measuring air temperature
Measuring temperatures through glass
4. What is the minimum internal cooking temperature required for poultry to ensure it is
safe to eat?
145°F
,155°F
165°F
175°F
,5. At what frequency should the establishment clean and sanitize food contact surfaces
of equipment and utensils?
Every two hours to prevent an insanitary condition
Daily to prevent the creation of an insanitary condition
As frequently as necessary to prevent the creation of an insanitary
condition
6. At what range within the Temp Danger Zone (TDZ) do pathogens grow even more
rapidly if foods spend too much time in or around the range?
40' to 140'F
41' to 135'F
65' to 125'F
70' to 125'F
7. What is not one of the Big Six?
Salmonella Typhi
E Coli
Shigella spp.
Bacillus Cereus
8. State and local regulatory authorities are responsible for
training staff at the request of the operation.
performing random inspections of delivery vehicles.
strictly following the FDA Federal Food Code
inspecting operations and enforcing regulations.
9. What probe should be used to check the temperature of a chicken breast?
Air probe
Surface probe
Immersion probe
, Penetration probe
10. When should a shipment of fresh chicken be rejected?
The flesh of the chicken appears moist.
Shellstock identification tags are not attached to the container.
The flesh of the chicken is firm and springs back when touched.
The receiving temperature is 50 F̊ (10 C̊ ).
11. What is a variance?
Waiving or changing a requirement
A change in the accuracy of a thermometer
A change in the health inspection process
A change in the weights of food products ordered
12. Which thermometer is best for taking the temperature of flat cooking equipment?
Immersion probe
Penetration probe
Surface probe
Air probe
Infared probe
13. Which of the following pathogens is classified as one of the Big 6 bacteria that can
cause foodborne illnesses?
Listeria monocytogenes
Shigella spp.
Clostridium perfringens
Staphylococcus aureus
14. What action should your facility take to minimize the risk of norovirus transmission
during food preparation?
Ensure all food handlers wash their hands regularly.
QUESTIONS AND VERIFIED ANSWERS WITH
COMPLETE SOLUTION!!
1. Upon delivery, how should you take the temperatures of reduced oxygen packaging
(ROP), modified atmosphere packaging (MAP), vacuum-packed, and sous vide food?
Infrared thermometer
Taking the internal temperature of the food
Insert the thermometer stem or probe between two packages. If the
package allows, fold it around the thermometer stem or probe. Be careful
NOT to puncture the package
Insert the thermometer inside of the package making sure to touch the walls
2. Which of the following is the first step to take when responding to a suspected
Foodborne Illness outbreak?
Notify authorities
Gather information
Segregate product
Document information
3. What is the calibration nut on a bimetallic stemmed thermometer used for?
Keeping it accurate
Marking its sensing area
Measuring air temperature
Measuring temperatures through glass
4. What is the minimum internal cooking temperature required for poultry to ensure it is
safe to eat?
145°F
,155°F
165°F
175°F
,5. At what frequency should the establishment clean and sanitize food contact surfaces
of equipment and utensils?
Every two hours to prevent an insanitary condition
Daily to prevent the creation of an insanitary condition
As frequently as necessary to prevent the creation of an insanitary
condition
6. At what range within the Temp Danger Zone (TDZ) do pathogens grow even more
rapidly if foods spend too much time in or around the range?
40' to 140'F
41' to 135'F
65' to 125'F
70' to 125'F
7. What is not one of the Big Six?
Salmonella Typhi
E Coli
Shigella spp.
Bacillus Cereus
8. State and local regulatory authorities are responsible for
training staff at the request of the operation.
performing random inspections of delivery vehicles.
strictly following the FDA Federal Food Code
inspecting operations and enforcing regulations.
9. What probe should be used to check the temperature of a chicken breast?
Air probe
Surface probe
Immersion probe
, Penetration probe
10. When should a shipment of fresh chicken be rejected?
The flesh of the chicken appears moist.
Shellstock identification tags are not attached to the container.
The flesh of the chicken is firm and springs back when touched.
The receiving temperature is 50 F̊ (10 C̊ ).
11. What is a variance?
Waiving or changing a requirement
A change in the accuracy of a thermometer
A change in the health inspection process
A change in the weights of food products ordered
12. Which thermometer is best for taking the temperature of flat cooking equipment?
Immersion probe
Penetration probe
Surface probe
Air probe
Infared probe
13. Which of the following pathogens is classified as one of the Big 6 bacteria that can
cause foodborne illnesses?
Listeria monocytogenes
Shigella spp.
Clostridium perfringens
Staphylococcus aureus
14. What action should your facility take to minimize the risk of norovirus transmission
during food preparation?
Ensure all food handlers wash their hands regularly.
