Walmart Food/Safety Test

Walmart Food/Safety Test Elaborations A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - go home A food handler has cooled a container of chili to 70F (21 C) in 1 hour. How much time is left to cool the chili to 41 F (5 C)? - 5 hours A food handler has just finished storing dry food delivery. What step was done correctly? - stored food away from wall A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - April 8th A local nursing home has a yearly barbecue for its residents. Which food item should not be served? - rare hamburgers A tuna salad is removed from the cooler at 9 AM and put out for buffet at 11 AM. By what time must the tuna salad be served or thrown out? - 3:00 PM Bulk unpackaged food in self-service areas must be labeled when... - the manufacturer claims the food is healthy How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - 6 hours How should an item that has been recalled by its manufacturer be stored in an operation? - separately from food that will be served In a self-service area, bulk unpackaged food does not need a label if the products... - does not make a claim about health or nutrient content Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? - 3:00 PM Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? - soft boiled eggs Parasites are commonly associated with what food? - wild game Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - 24 hours Single use gloves are not required when... - washing produce The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown away. What HACCP principle is being practiced by throwing out the soup? - corrective action The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? - critical limit What causes preschool aged kids to be at risk for food-borne illness? - their immune systems are not strong What condition promotes the growth of bacteria? - Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C) What does L stand for int eh FDA's alert tool? - Look What factors influence the effectiveness of a chemical sanitizer? - concentration, temperature, contact time, pH, and water hardness What information must be included on the label of a container of ready-to-eat TCS food prepped on site for retail sale? - potential allergens What information must be included on the label of food packaged on-site for retail sale? - list of ingredients What information must be posted on a dishwasher? - correct settings What is cross contamination? - Physical link between safe water and dirty water What is the first step in developing a HACCP plan? - Conduct a hazard analysis What is the first step of cleaning and sanitizing stationary equipment? - unplug the unit What is the minimum internal cooking temperature for a veal chop? - 145 F (63 C) What is the minimum internal cooking temperature for chicken breast? - 165 F (74 C) for 15 seconds what is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - 135 F (57 C) What is the purpose of hand antiseptic? - Lower the number of pathogens on the skin What must a food handler with an infected hand wound do to work safely with food? - cover the wound with an impermeable cover and wear single-use glove what must an operation do before packaging fresh juice on-site for later sale? - obtain a variance What must staff members do when transferring chemicals to a new container? - Label the container what myst food handlers do when handling ready-to-eat food? - wear single use gloves What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - Occupational safety and health administration What practice can help prevent allergic reactions? - Identifying ingredients for customers What practice is useful for preventing norovirus from causing foodborne illness - correct handwashing What practice should be used to prevent seafood toxins from causing a foodborne illness? - purchasing food from approved, reputable suppliers What rule for serving bread should food handlers practice? - do not re-serve uneaten bread What rule for serving condiments should be practiced? - serve condiments in original containers What scenario can lead to pest infestation? - Storing recyclables in paper bags What should a food handler do to make gloves easier to put on? - select correct size gloves What should a food handler do with food after it is thawed in the microwave? - cook it using conventional cooking equipment What should a server do after cleaning a table? - wash hands What should a server do when taking a food order from customers who have concerns about food allergies? - describe each menu item to customers who ask, including any "secret" ingredients What should be done with a package of flour that is received with signs of dampness on the bag? - reject the flour and return it to the supplier What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - throw it out What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - clean and sanitize the utensils What should food handlers do after leaving and returning the prep area? - wash hands What should staff do when receiving a delivery of food and supplies? - visually inspect all food items What strategy can prevent cross-contamination? - Buying