Sure Food Safety Manager manual
________ fish to kill harmful parasites can be done safely using an approved method.
a. washing
b. freezing
c. cooling
d. all of the above - ANS-b. freezing
_________________hazards are harmful microorganisms.
a. biological
b. chemical
c. physical
d. electrical - ANS-biological
A bandage found in a food is an example of which type of hazard? - ANS-physical
A CCP for simple / no cook tuna salad made on site would be
a. purchase
b. receive
c. prepare
d. cold holding - ANS-d. cold holding
A food borne illness outbreak occurs when ____ or more people get sick after eating a _____ food. -
ANS-2, similar
A handwashing sink is required to have the following features except
a. hot running water
b. soap for washing
,c. a wast receptacle for towel waste
d. hand sanitizer - ANS-d. hand sanitizer
A minimum safe cooking temperature for 165 F for 15 seconds is appropriate for
a. fried eggs for a customer order
b. stuffed pork chops
c. steamed crabs
d. commercially raised ground game meat - ANS-b. stuffed pork chops
a minimum safe cooking temperature of 155 F for 15 seconds is appropriate for
a. turkey burgers
b. lasagna
c. pork chops
d. hamburgers - ANS-d. hamburgers
A minimum safe cooking temperature of 165 F for 15 seconds is NOT required for
a. microwaved-cooked foods
b. hot turkey sausage
c. ostrich meat
d. meat-stuffed pasta - ANS-c. ostrich meat
A variance from a regulatory authority to modify or waive a particular food handling or food processing
restriction can include the following except
a. smoking meat or fish to preserve it
b. using spices in the preparation of foods
c. reducing the oxygen environment of food
d. sprouting seeds or beans to serve or sell to customers - ANS-b. using spices in the preparation of foods
Acceptable cooling techniques include using all except
, a. ice as an ingredient for a cooked food that needs to be cooled
b. an ice paddle to stir hot liquid foods
c. a freezer to cool the food
d. shallow pans in a blast chiller - ANS-c. a freezer to cool the food
According to the food code, an individual working with unpackaged food, food equipment or utensils, or
food-contact surfaces is called a
a. manager
b. team member
c. food associate
d. food employee - ANS-d. food employee
Active managerial control focuses on the 5 CDC-identified foodborne disease risk factors not including
_______
a. purchasing food from unsafe sources
b. failing to cook food adequately
c. practicing poor personal hygiene
d. failing to conduct sanitation self-inspection before operation - ANS-failing to conduct sanitation self-
inspection before operation
After cleaning, mops and brooms must be stored
a. on the floor, with food products
b. off of the floor, with food products
c. off of the floor, away from food products
d. on the floor, away from food products. - ANS-c. off of the floor, away from food products
Allergic reactions can be prevented by ____
a. controlling time
b. avoiding cross-contact
c. controlling temperature
________ fish to kill harmful parasites can be done safely using an approved method.
a. washing
b. freezing
c. cooling
d. all of the above - ANS-b. freezing
_________________hazards are harmful microorganisms.
a. biological
b. chemical
c. physical
d. electrical - ANS-biological
A bandage found in a food is an example of which type of hazard? - ANS-physical
A CCP for simple / no cook tuna salad made on site would be
a. purchase
b. receive
c. prepare
d. cold holding - ANS-d. cold holding
A food borne illness outbreak occurs when ____ or more people get sick after eating a _____ food. -
ANS-2, similar
A handwashing sink is required to have the following features except
a. hot running water
b. soap for washing
,c. a wast receptacle for towel waste
d. hand sanitizer - ANS-d. hand sanitizer
A minimum safe cooking temperature for 165 F for 15 seconds is appropriate for
a. fried eggs for a customer order
b. stuffed pork chops
c. steamed crabs
d. commercially raised ground game meat - ANS-b. stuffed pork chops
a minimum safe cooking temperature of 155 F for 15 seconds is appropriate for
a. turkey burgers
b. lasagna
c. pork chops
d. hamburgers - ANS-d. hamburgers
A minimum safe cooking temperature of 165 F for 15 seconds is NOT required for
a. microwaved-cooked foods
b. hot turkey sausage
c. ostrich meat
d. meat-stuffed pasta - ANS-c. ostrich meat
A variance from a regulatory authority to modify or waive a particular food handling or food processing
restriction can include the following except
a. smoking meat or fish to preserve it
b. using spices in the preparation of foods
c. reducing the oxygen environment of food
d. sprouting seeds or beans to serve or sell to customers - ANS-b. using spices in the preparation of foods
Acceptable cooling techniques include using all except
, a. ice as an ingredient for a cooked food that needs to be cooled
b. an ice paddle to stir hot liquid foods
c. a freezer to cool the food
d. shallow pans in a blast chiller - ANS-c. a freezer to cool the food
According to the food code, an individual working with unpackaged food, food equipment or utensils, or
food-contact surfaces is called a
a. manager
b. team member
c. food associate
d. food employee - ANS-d. food employee
Active managerial control focuses on the 5 CDC-identified foodborne disease risk factors not including
_______
a. purchasing food from unsafe sources
b. failing to cook food adequately
c. practicing poor personal hygiene
d. failing to conduct sanitation self-inspection before operation - ANS-failing to conduct sanitation self-
inspection before operation
After cleaning, mops and brooms must be stored
a. on the floor, with food products
b. off of the floor, with food products
c. off of the floor, away from food products
d. on the floor, away from food products. - ANS-c. off of the floor, away from food products
Allergic reactions can be prevented by ____
a. controlling time
b. avoiding cross-contact
c. controlling temperature
