FOOD SAFETY EXAMPREP QUESTIONS
AND SOLUTIONS COMPLETE
PREPARATION SHEET
●● Ground meats (aside from ground poultry products) must be cooked
at least
Answer: 155 F (68 C)
●● Eggs that will be hot held for services need to be cooked to
Answer: 155 F (68 C) for at least 15 secs.
●● Food workers should avoid bare-hand contact with ready-to-eat food,
unless
Answer: That food will be an ingredient in a meal that is cooked to
required temperature
●● Regrigerated foods must be received at a temperature of
Answer: 41 F (5 C) or lower
●● If employees store medicine in the establishment,
Answer: it must have legible manufacturer's label
,●● Frozen foods may be thawed in the microwave if the food will be
cooked
Answer: immediately afterward
●● High moisture content, or water activity, can cause a food to require
time or temperature control
Answer: to keep it safe
●● The food should be heated for no longer than an hour, followed by
cooling, regrigeration or freezing, and then cooking the food to its
Answer: minimum internal temperature
●● Managers can train employees to prevent deliberate contamination
through simple habits
Answer: like telling management if they notice anything unusual or
suspicious
●● A toilet room for females must have
Answer: a covered receptacle for sanitary napkins
●● Backflow occurs when dirty water and potable (drinkable) water
cross paths within a plumbing system and the potable water becomes
contaminated
, Answer: A good way to prevent backflow is to install an approved
backflow prevention device
●● Handwashing sinks should be equipped with a mixing valve, which
blends hot water with cold water, or
Answer: a combination faucet to provide a water temperature of at least
100 F (38 C)
●● Food workers with vomiting or diarrhea must be excluded ( or sent
home) from food service establishments
Answer: These are common symptoms of foodborne illness
●● A food manager must report a disease or illness to the appropriate
regulatory authority if an employee has been diagnosed with
Answer: Norovirus, Hepatitis A, E coli. , any type of Salmonella, or
Shigella
●● If necessary, linens and packaged single-use items may be stored in a
locker room if they are in a cabinet.
Answer: No other food or ware items may be stored there
●● Floor equipment that is not easily moveable should be either be
elevated
Answer: 6 inches (15cm) above the floor or sealed to the floor
AND SOLUTIONS COMPLETE
PREPARATION SHEET
●● Ground meats (aside from ground poultry products) must be cooked
at least
Answer: 155 F (68 C)
●● Eggs that will be hot held for services need to be cooked to
Answer: 155 F (68 C) for at least 15 secs.
●● Food workers should avoid bare-hand contact with ready-to-eat food,
unless
Answer: That food will be an ingredient in a meal that is cooked to
required temperature
●● Regrigerated foods must be received at a temperature of
Answer: 41 F (5 C) or lower
●● If employees store medicine in the establishment,
Answer: it must have legible manufacturer's label
,●● Frozen foods may be thawed in the microwave if the food will be
cooked
Answer: immediately afterward
●● High moisture content, or water activity, can cause a food to require
time or temperature control
Answer: to keep it safe
●● The food should be heated for no longer than an hour, followed by
cooling, regrigeration or freezing, and then cooking the food to its
Answer: minimum internal temperature
●● Managers can train employees to prevent deliberate contamination
through simple habits
Answer: like telling management if they notice anything unusual or
suspicious
●● A toilet room for females must have
Answer: a covered receptacle for sanitary napkins
●● Backflow occurs when dirty water and potable (drinkable) water
cross paths within a plumbing system and the potable water becomes
contaminated
, Answer: A good way to prevent backflow is to install an approved
backflow prevention device
●● Handwashing sinks should be equipped with a mixing valve, which
blends hot water with cold water, or
Answer: a combination faucet to provide a water temperature of at least
100 F (38 C)
●● Food workers with vomiting or diarrhea must be excluded ( or sent
home) from food service establishments
Answer: These are common symptoms of foodborne illness
●● A food manager must report a disease or illness to the appropriate
regulatory authority if an employee has been diagnosed with
Answer: Norovirus, Hepatitis A, E coli. , any type of Salmonella, or
Shigella
●● If necessary, linens and packaged single-use items may be stored in a
locker room if they are in a cabinet.
Answer: No other food or ware items may be stored there
●● Floor equipment that is not easily moveable should be either be
elevated
Answer: 6 inches (15cm) above the floor or sealed to the floor
