Food Managers Test
which bacteria is the #1 cause of reported foodborne illness? - ANS salmonella
E.coli 0157:H7 can be destroyed at a cooking temperature of? - ANS 158 degrees
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice
and lettuce - ANS E Coli 0157: H7
Clostridium perfringens grows in the center of foods in large pots, stews, soup and stocks. In
order prevent this - ANS make sure the large pot of food is transferred to a shallow pan to cool
this bacteria may be spread through cross contamination from either animals or humans - ANS
Salmonella
Which of the following is normally found in the nose and throat and on hair and skin? - ANS
Staphylococcus
this bacteria may be found in our pets, raw milk most poultry and non chlorinated water - ANS
Campylobacter
Salmonella is most likely to be found in raw foods of animal origin - ANS true
Besides Salmonella, campylobacter bacteria are also found in most raw poultry - ANS true
Some bacteria are spread in food when food handlers don't wash their hands properly after
using the toilet - ANS True
Thawing can be done on the counter at room temperature as long as its not summer - ANS
false
Refrigerated TCS foods can be held for up to 10 days as long as they are date marked - ANS
false
A thermometer must be provided in a refrigerator only when you think its not working properly -
ANS false
Rapidly cooling means going from 140 f to 70 f in 2 hours or less and from 70 f to 41 F in an
additional 4 hours or less - ANS true
Mayo to be used in tuna salad should be chilled prior to use - ANS true
, Smoked fish should be stored at or below 40 F - ANS false
Raw meats should be stored above ready to eat produce in the refrigerator - ANS false
Large roasts must be reduced into pieces no larger than 6 lbs. for rapid cooling. - ANS true
After using TPHC to hold TCS foods at room temp for 3 hours, the foods can be placed into the
refrigerator for future use - ANS false
Chicken soup should be cooled in a shallow pan with product depth of no more than 4 inches
and then stored in the same shallow pan. - ANS true
10.1) thawing can be done on the counter at room temperature as long as it is not summer. -
ANS false
10.2) refrigerated TCS foods can be held for up to 10 days, as long as they are date marked. -
ANS false
10.3) a thermometer must be provided in a refrigerator only when you think it is not working
properly. - ANS false
10.4) Rapid cooling means going from 140F to 70F in 2 hours or less and from 70F to 41F in an
additional 4 hours or less. - ANS true
10.5) Mayo to be used in tuna salad should be chilled prior to use. - ANS true
10.6) smoked fish should be stored at 40F or below. - ANS false
10.7) raw meats should be stored above ready to eat produce in the refrigerator. - ANS false
10.8) large roasts must be reduced into pieces no larger than 6lbs for rapid cooling. - ANS true
10.9) After using TPHC to hold TCS foods at room temperature for 3 hours, the foods can be
placed into the refrigerator for future use. - ANS false
10.10) CHICKEN soup should be cooled in a shallow pan with product depth of no more than
4in and then stored in the same shallow pan. - ANS true
11.1) Hand washing is the number one thing you can do every day to prevent foodborne illness.
- ANS true
11.2) gloves must be changed after touching money. - ANS false
which bacteria is the #1 cause of reported foodborne illness? - ANS salmonella
E.coli 0157:H7 can be destroyed at a cooking temperature of? - ANS 158 degrees
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice
and lettuce - ANS E Coli 0157: H7
Clostridium perfringens grows in the center of foods in large pots, stews, soup and stocks. In
order prevent this - ANS make sure the large pot of food is transferred to a shallow pan to cool
this bacteria may be spread through cross contamination from either animals or humans - ANS
Salmonella
Which of the following is normally found in the nose and throat and on hair and skin? - ANS
Staphylococcus
this bacteria may be found in our pets, raw milk most poultry and non chlorinated water - ANS
Campylobacter
Salmonella is most likely to be found in raw foods of animal origin - ANS true
Besides Salmonella, campylobacter bacteria are also found in most raw poultry - ANS true
Some bacteria are spread in food when food handlers don't wash their hands properly after
using the toilet - ANS True
Thawing can be done on the counter at room temperature as long as its not summer - ANS
false
Refrigerated TCS foods can be held for up to 10 days as long as they are date marked - ANS
false
A thermometer must be provided in a refrigerator only when you think its not working properly -
ANS false
Rapidly cooling means going from 140 f to 70 f in 2 hours or less and from 70 f to 41 F in an
additional 4 hours or less - ANS true
Mayo to be used in tuna salad should be chilled prior to use - ANS true
, Smoked fish should be stored at or below 40 F - ANS false
Raw meats should be stored above ready to eat produce in the refrigerator - ANS false
Large roasts must be reduced into pieces no larger than 6 lbs. for rapid cooling. - ANS true
After using TPHC to hold TCS foods at room temp for 3 hours, the foods can be placed into the
refrigerator for future use - ANS false
Chicken soup should be cooled in a shallow pan with product depth of no more than 4 inches
and then stored in the same shallow pan. - ANS true
10.1) thawing can be done on the counter at room temperature as long as it is not summer. -
ANS false
10.2) refrigerated TCS foods can be held for up to 10 days, as long as they are date marked. -
ANS false
10.3) a thermometer must be provided in a refrigerator only when you think it is not working
properly. - ANS false
10.4) Rapid cooling means going from 140F to 70F in 2 hours or less and from 70F to 41F in an
additional 4 hours or less. - ANS true
10.5) Mayo to be used in tuna salad should be chilled prior to use. - ANS true
10.6) smoked fish should be stored at 40F or below. - ANS false
10.7) raw meats should be stored above ready to eat produce in the refrigerator. - ANS false
10.8) large roasts must be reduced into pieces no larger than 6lbs for rapid cooling. - ANS true
10.9) After using TPHC to hold TCS foods at room temperature for 3 hours, the foods can be
placed into the refrigerator for future use. - ANS false
10.10) CHICKEN soup should be cooled in a shallow pan with product depth of no more than
4in and then stored in the same shallow pan. - ANS true
11.1) Hand washing is the number one thing you can do every day to prevent foodborne illness.
- ANS true
11.2) gloves must be changed after touching money. - ANS false
