Food Safety Manager Questions and Answers Graded A

Food Safety Manager Questions and Answers Graded A In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 180 A food handler must be excluded from the food establishment for which symptoms? Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? spore Most regulations for food service operations are at what level? state At what internal temperature should raw meat, poultry, and seafood be stored? 41 or lower What type of container should be used to transport TCS food from the place of preparation to the place of service? insulated containter To learn a new skill, learners must be given the opportunity to __. practice the skill A backup of raw sewage has occurred in the kitchen. What should happen next? close the affected area and clean it When using a bottom to top shelving order, what determines the best placement of food in a cooler? minimum internal cooking temperature of food A hose connected to a running faucet that is left submerged in a bucket is an example of what? cross-connection A customer having an allergic reaction may show which 9+ symptoms? sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. pasteurized The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color Which agencies enforces food safety in a food service operation? state or local regulatory authority What can cause histamine to form in tuna? time-temperature abuse What are the three rules of an integrated pest management program (IPM) program? 1. deny pests access to the operation 2. deny pests food, water, and a nesting or hiding place 3. work with a licensed PCO to eliminate pests that do enter the operation All screens for windows and vents must meet this requirement. 16 mesh per square inch screening When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. touching the walls How long must shellstock tags be kept on file? 90 days after the container has been emptied or the last shellfish that was served from the container You should label all ready to eat TCS food that is prepped in house and held longer than ___. 24 hours What is the only certain way to prevent backflow? vacuum-breaker When should employees receive food safety training? when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary TCS food must be reheated to what temperature for 15 seconds within 2 hours 165 What do time-temperature indicators do? show if food has been time-temperature abused during shipment What is one way that food should NEVER be thawed? at room temperature What is the minimum internal cooking temperature for poultry? 165 What does HACCP stand for? Hazard Analysis and Critical Control Points What system is used to control risks and hazards throughout the flow of food HACCP system What are the 7 steps in developing an HACCP plan? 1. Conduct a hazard analysis 2. determine critical control points (CCPs) 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation What are the "two" steps in cooling TCS food? 1. cool food from 135 to 70 within 2 hours 2. cool food from 135 to 41 within 6 hours Which thermometer or probe is good for checking the temperature large or thick food? bimetallic stemmed thermometer Which thermometer or probe is good for checking the temperature of thick and thin food thermocouples and thermistors Which thermometer or probe is good for checking the temperature of liquids, like soups, sauces, and frying oil immersion probes What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients? 165 for 15 seconds What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service? 155 for 15 seconds What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served immediately? 145 for 15 seconds What is the minimum internal temperature for roasts of pork, beef? 145 for 4 minutes What is the minimum internal temperature for commercially processed food that will be hot held? 135 What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service? 135 The best way to deal with pests is to have an __ program. Integrated Pest Management (IPM) program The most common type of cleaner in a food establishment. detergent What are the two categories of detergents? moderately-alkaline and highly-alkaline This category of detergent is used mostly for standard cleaning tasks such as utensil and food prep surface cleaning moderately-alkaline This category of detergent works best on fresh loose soil types. moderately-alkaline This category of detergent is considered "heavy duty". highly-alkaline This category of detergent is used on hard-to-clean,baked-on or dried-on food soil. highly-alkaline These are added to cleaners to help scrub-off hard to clean and grease soil. abrasives These are added to cleaners to help dissolve grease, fat and oil. degreaser These are designed to remove stains caused by mineral deposits such as calcium and lime scale. They can also remove rust stains. delimer What are the 5 steps in using in a 3 compartment sink? Pre-scrape, clean, rinse, sanitize, air dry Store tableware and utensils at least ___ off the floor. 6 inches Occupational safety and health administration (OSHA) has requirements for using __ chemicals OSHA requires chemical manufacturers and suppliers to provide a ____ for each hazardous chemical they sell Material Safety Data sheet What is the purpose of Material Safety Data Sheets? inform employees of safe use and hazards associated with chemicals used in the operation What are the 3 things to focus on when developing a cleaning program? 1. Creating a Master Cleaning Schedule 2. Training your employees to follow it 3. Monitoring the program to make sure it works What type of pathogen is enterovirus? virus What type of pathogen is hepatitis A? virus What type of pathogen is hepatitis E? virus What type of pathogen is norovirus? virus What type of pathogen is rotavirus? virus Where is the only place a foodborne VIRUS can reproduce? person's intestines What is an infrared thermometer used to measure? surface temperature When inspecting your facility for pests, you notice a pile of soft materials in a corner. This is a sign of a possible ___. rodent infestation Hot TCS food that has been held below 135 for over 4 hours should be ___. thrown out immediately What is the FDA food code? the federal goverment's recommendations for foodservice sanitation regulations What should a manager do when a food handler reports being diagnosed with shigellosis? keep the foodhandler away from duties that involve food What is the best way to make sure that the chemical sanitizer is at the correct strength? use a test kit to check the sanitizer's concentration when mixing it what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered insert the thermometer of the stem into the thickest part of the product cold TCS food must be received at what internal temperature 41 or lower what is the minimum internal cooking temperature for TCS food cooked in a microwave? 165 Labels on containers of ready to eat TCS food that was prepped on site must include ___. the date the food should be sold if a food contact surface has been soiled, what three actions must be performed before it can be used again? cleaned, rinsed, and sanitized if a food contact surface is in constant use, how often must it be cleaned and sanitized every 4 hours what temperature does the water have to be for washing hands 100 a foodhandler who spends an entire shift deboning chicken should change gloves after 1 hour when taking the orders of customers with food allergies, a server should fully describe each menu item to customers who ask, including any secret ingredients why should food NOT be stored in a galvanized container acids in the food can leach zinc into the food food commonly linked with the bacteria are dented cans, baked potatoes botulism cooking food in an airtight bag in hot water at 140 degrees for a long period of time sous-vide linked with contaminated ground beef and produce shiga toxin producing e coli can reduce salmonella spp. in poultry to safe levels cooking food in the right temperature viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to wash their hands cooking tomato sauce in a copper pot can cause which food borne illness toxic metal poisoning