Food Manager Exam (all 100% correct answers) Questions And Answers

An outbreak of Salmonella is commonly associated with ______. - ANS Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - ANS Putting the soiled towels back in the new water What are the rules for storing food cold? - ANS All these. What type of hazard could occur by wearing jewelry while prepping food? - ANS Physical and Biological Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? - ANS Clean, rinse, and sanitize in place. Which is the proper way to test the internal temperature of a pot of soup? - ANS An immersion probe into the soup Single-use gloves should be worn: - ANS Before you begin handling foods PHF stands for ______. - ANS Potentially hazardous food Bacterial growth can be minimized by properly controlling ______. - ANS Time, Temperature, Oxygen, Moisture. Which is an example of a cross-connection? - ANS A hose in a mop bucket A prep cook must be sure to wash hands well _________. - ANS All of the above Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that ______. - ANS The tag must be kept for 90 days. If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. - ANS Single use utensils The entire handwashing process should take _____ seconds. - ANS 20 Which of the following is an acceptable source of potable water? - ANS Private well water An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for _______. - ANS Clean in place All of the following are effective ways to prevent cross contamination except ______. - ANS Rinsing food contact surfaces in between tasks Customer forks should be stored at a self-service buffet _______. - ANS With only the handles extending out of the container When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _____. - ANS Resistant to chipping HACCP is a/an ______. - ANS Management system designed to prevent foodborne illness Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. - ANS May be resurfaced as needed An outbreak of Salmonella is commonly associated with ______. - ANS Undercooked poultry The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then ________. - ANS Allowing the surface to air dry Employees must change gloves between which tasks? - ANS Handling raw meat and dressing the buns According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? - ANS 50 A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should be done to immediately remedy this? - ANS Pull and discard the peaches and replace with a new pan. What is the active ingredient in all FDA approved hand sanitizers? - ANS Alcohol The best way for a food handler to have a beverage in their work area is to ________. - ANS Keep a beverage in a cup with a lid and a straw. The greatest concern about having pests in the restaurant is that they will ________. - ANS Spread disease If you have a small cut on your finger, you should ________. - ANS Cover it with a bandage and finger cot or glove. What is the most accurate method for calibrating bimetallic thermometers? - ANS INCORRECT: Place thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF. CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32°F. Which is an approved method for storing in-use utensils? - ANS In the food with the handle extending out During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be ______ hazards present. - ANS Physical, biological, or chemical Which of the following food containers in the dry-store room must be labeled? - ANS INCORRECT: Rice CORRECT ANSWER: Flour All of the following are acceptable methods for training food service personnel on management practices except ________. - ANS Open book exams When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? - ANS Two hours What is the required minimal internal temperature for cooking fresh pork roast? - ANS 145ºF The term "sanitizing" is defined as: - ANS Reducing harmful microorganisms to safe levels During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? - ANS Having a certificate from an approved examination company To reheat a soup for the buffet line, a foodhandler should ________. - ANS Heat the soup on the stove to 165 degrees. A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of _________. - ANS 135ºF The lighting required in the walk-in cooler and dry storage areas is ________ foot candles. - ANS 10 According to the Texas Rules, it is acceptable at times for items like salt or pepper packets to be saved and given to another customer if they were not contaminated. Which of the following must be discarded after a customer had it? - ANS A bowl of cocktail sauce The best way to train food service employees on making a new sandwich is ________. - ANS Show/tell/do/review Can a food handler taste food to adjust seasoning? - ANS Yes, but the utensil must be used only once From top to bottom, how should the following items be stored on a rack in the cooler? - ANS Salad, vegetable lasagna, whole steaks, chicken John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - ANS INCORRECT: Persistent drainage from the nose, eyes, or mouth INCORRECT: Vomiting CORRECT ANSWER: Sore throat with fever What term refers to allowing foods to remain for too long a time at a temperature that allows the growth of germs? - ANS Time-temperature abuse A quick-service restaurant received a violation on a food establishment inspection because the customer were able to contaminate the plastic eating utensils at the condiment stand. To prevent this from happening, the restaurant could decide to _______. - ANS Put wrapped utensils at the stand and keep utensils behind the counter. A new bar manager was asking the equipment service technician how the glass washer works. That technician explained the process and the chemicals and handed the manager a vial of test strips. "What are these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is _________. - ANS 12.5 - 25.00 ppm The proper sequence for cleaning food-contact surface in a three-compartment sink is: - ANS Wash, rinse, and sanitize. Non-absorbent materials are required in all areas of a food service facility except _______. - ANS Dining room A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? - ANS Tell the employee that outside food is not allowed in the establishment. To prevent cross-contamination in the food storage area, food handlers should ensure that ________. - ANS Ready-to-eat foods are stored separately from raw, uncooked foods. Food service managers must oversee safe food practices at all times. One way to do that is to ________. - ANS Create a master cleaning schedule. Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever _________. - ANS Served to highly susceptible populations All of the following are examples of food contact surfaces except ________. - ANS Freezer walls Hot water at the hand sink should be at least ________. - ANS 100ºF Bacterial growth can be minimized by properly controlling ________. - ANS Time, Temperature, Oxygen, Moisture Approved sanitizers for food service include chlorine, iodine, quaternary ammonia and _________. - ANS Water above 171°F Insect control devices must ______ and must be able to retain the electrocuted insect inside the device. - ANS INCORRECT: Be rated for safety by the USDA CORRECT ANSWER: Not be installed over food prep areas NSF stands for ________. - ANS National Sanitation Foundation Clean dishes must ______ before they are stored - ANS Air dry You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store the items from the highest to lowest shelf? - ANS Lettuce, sliced turkey, raw hamburger patties Chemical sanitizers are in a concentrated form and should be mixed only with _______. - ANS Water In a café, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean tableware sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking a lunch break. The health inspector _________. - ANS Was concerned because of the potential for mouth to hand contamination A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labeled in storage. The manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label _________. - ANS Spaghetti noodles A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _______. - ANS 180°F To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has _______. - ANS Shiny skin and red gills at 41°F or lower The best way to avoid seafood and mushroom toxins in food is to _______. - ANS Buy from approved, reputable suppliers. All of the following foods can be stored in water and/or ice, except ______. - ANS Milk The purpose of the Texas Establishment Food Rules is to safeguard the public health and to _______. - ANS Provide consumers safe, unadulterated, honestly presented food. A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of his day is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? - ANS Fish in the aquarium All of the following steps are important in ensuring sanitizer effectiveness except ________. - ANS Rinsing the surface afterwards The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution , and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _______. - ANS Putting the soiled towels back in the new water Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being ________. - ANS Combined as ingredients Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a ________. - ANS Chemical hazard An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - ANS Drinking water An outbreak of Salmonella is commonly associated with ______. - ANS Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - ANS Putting the soiled towels back in the new water What are the rules for storing food cold? - ANS All these. What type of hazard could occur by wearing jewelry while prepping food? - ANS Physical and Biological Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? - ANS Clean, rinse, and sanitize in place. Which is the proper way to test the internal temperature of a pot of soup? - ANS An immersion probe into the soup Single-use gloves should be worn: - ANS Before you begin handling foods PHF stands for ______. - ANS Potentially hazardous food Bacterial growth can be minimized by properly controlling ______. - ANS Time, Temperature, Oxygen, Moisture. Which is an example of a cross-connection? - ANS A hose in a mop bucket A prep cook must be sure to wash hands well _________. - ANS All of the above Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that ______. - ANS The tag must be kept for 90 days. If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. - ANS Single use utensils The entire handwashing process should take _____ seconds. - ANS 20 Which of the following is an acceptable source of potable water? - ANS Private well water An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for _______. - ANS Clean in place All of the following are effective ways to prevent cross contamination except ______. - ANS Rinsing food contact surfaces in between tasks Customer forks should be stored at a self-service buffet _______. - ANS With only the handles extending out of the container When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _____. - ANS Resistant to chipping HACCP is a/an ______. - ANS Management system designed to prevent foodborne illness Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. - ANS May be resurfaced as needed An outbreak of Salmonella is commonly associated with ______. - ANS Undercooked poultry The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then ________. - ANS Allowing the surface to air dry Employees must change gloves between which tasks? - ANS Handling raw meat and dressing the buns According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? - ANS 50 A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should be done to immediately remedy this? - ANS Pull and discard the peaches and replace with a new pan. What is the active ingredient in all FDA approved hand sanitizers? - ANS Alcohol The best way for a food handler to have a beverage in their work area is to ________. - ANS Keep a beverage in a cup with a lid and a straw. The greatest concern about having pests in the restaurant is that they will ________. - ANS Spread disease If you have a small cut on your finger, you should ________. - ANS Cover it with a bandage and finger cot or glove. What is the most accurate method for calibrating bimetallic thermometers? - ANS INCORRECT: Place thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF. CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32°F. Which is an approved method for storing in-use utensils? - ANS In the food with the handle extending out During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be ______ hazards present. - ANS Physical, biological, or chemical Which of the following food containers in the dry-store room must be labeled? - ANS INCORRECT: Rice CORRECT ANSWER: Flour All of the following are acceptable methods for training food service personnel on management practices except ________. - ANS Open book exams When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? - ANS Two hours What is the required minimal internal temperature for cooking fresh pork roast? - ANS 145ºF The term "sanitizing" is defined as: - ANS Reducing harmful microorganisms to safe levels During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? - ANS Having a certificate from an approved examination company To reheat a soup for the buffet line, a foodhandler should ________. - ANS Heat the soup on the stove to 165 degrees. A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of _________. - ANS 135ºF The lighting required in the walk-in cooler and dry storage areas is ________ foot candles. - ANS 10 According to the Texas Rules, it is acceptable at times for items like salt or pepper packets to be saved and given to another customer if they were not contaminated. Which of the following must be discarded after a customer had it? - ANS A bowl of cocktail sauce The best way to train food service employees on making a new sandwich is ________. - ANS Show/tell/do/review Can a food handler taste food to adjust seasoning? - ANS Yes, but the utensil must be used only once From top to bottom, how should the following items be stored on a rack in the cooler? - ANS Salad, vegetable lasagna, whole steaks, chicken John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - ANS INCORRECT: Persistent drainage from the nose, eyes, or mouth INCORRECT: Vomiting CORRECT ANSWER: Sore throat with fever What term refers to allowing foods to remain for too long a time at a temperature that allows the growth of germs? - ANS Time-temperature abuse A quick-service restaurant received a violation on a food establishment inspection because the customer were able to contaminate the plastic eating utensils at the condiment stand. To prevent this from happening, the restaurant could decide to _______. - ANS Put wrapped utensils at the stand and keep utensils behind the counter. A new bar manager was asking the equipment service technician how the glass washer works. That technician explained the process and the chemicals and handed the manager a vial of test strips. "What are these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is _________. - ANS 12.5 - 25.00 ppm The proper sequence for cleaning food-contact surface in a three-compartment sink is: - ANS Wash, rinse, and sanitize. Non-absorbent materials are required in all areas of a food service facility except _______. - ANS Dining room A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? - ANS Tell the employee that outside food is not allowed in the establishment. To prevent cross-contamination in the food storage area, food handlers should ensure that ________. - ANS Ready-to-eat foods are stored separately from raw, uncooked foods. Food service managers must oversee safe food practices at all times. One way to do that is to ________. - ANS Create a master cleaning schedule. Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever _________. - ANS Served to highly susceptible populations All of the following are examples of food contact surfaces except ________. - ANS Freezer walls Hot water at the hand sink should be at least ________. - ANS 100ºF Bacterial growth can be minimized by properly controlling ________. - ANS Time, Temperature, Oxygen, Moisture Approved sanitizers for food service include chlorine, iodine, quaternary ammonia and _________. - ANS Water above 171°F Insect control devices must ______ and must be able to retain the electrocuted insect inside the device. - ANS INCORRECT: Be rated for safety by the USDA CORRECT ANSWER: Not be installed over food prep areas NSF stands for ________. - ANS National Sanitation Foundation Clean dishes must ______ before they are stored - ANS Air dry You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store the items from the highest to lowest shelf? - ANS Lettuce, sliced turkey, raw hamburger patties Chemical sanitizers are in a concentrated form and should be mixed only with _______. - ANS Water In a café, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean tableware sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking a lunch break. The health inspector _________. - ANS Was concerned because of the potential for mouth to hand contamination A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labeled in storage. The manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label _________. - ANS Spaghetti noodles A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _______. - ANS 180°F To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has _______. - ANS Shiny skin and red gills at 41°F or lower The best way to avoid seafood and mushroom toxins in food is to _______. - ANS Buy from approved, reputable suppliers. All of the following foods can be stored in water and/or ice, except ______. - ANS Milk The purpose of the Texas Establishment Food Rules is to safeguard the public health and to _______. - ANS Provide consumers safe, unadulterated, honestly presented food. A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of his day is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? - ANS Fish in the aquarium All of the following steps are important in ensuring sanitizer effectiveness except ________. - ANS Rinsing the surface afterwards The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution , and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _______. - ANS Putting the soiled towels back in the new water Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being ________. - ANS Combined as ingredients Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a ________. - ANS Chemical hazard An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - ANS Drinking water An outbreak of Salmonella is commonly associated with ______. - ANS Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - ANS Putting the soiled towels back in the new water What are the rules for storing food cold? - ANS All these. What type of hazard could occur by wearing jewelry while prepping food? - ANS Physical and Biological Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? - ANS Clean, rinse, and sanitize in place. Which is the proper way to test the internal temperature of a pot of soup? - ANS An immersion probe into the soup Single-use gloves should be worn: - ANS Before you begin handling foods PHF stands for ______. - ANS Potentially hazardous food Bacterial growth can be minimized by properly controlling ______. - ANS Time, Temperature, Oxygen, Moisture. Which is an example of a cross-connection? - ANS A hose in a mop bucket A prep cook must be sure to wash hands well _________. - ANS All of the above Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that ______. - ANS The tag must be kept for 90 days. If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. - ANS Single use utensils The entire handwashing process should take _____ seconds. - ANS 20 Which of the following is an acceptable source of potable water? - ANS Private well water An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for _______. - ANS Clean in place All of the following are effective ways to prevent cross contamination except ______. - ANS Rinsing food contact surfaces in between tasks Customer forks should be stored at a self-service buffet _______. - ANS With only the handles extending out of the container When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _____. - ANS Resistant to chipping HACCP is a/an ______. - ANS Management system designed to prevent foodborne illness Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. - ANS May be resurfaced as needed An outbreak of Salmonella is commonly associated with ______. - ANS Undercooked poultry The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then ________. - ANS Allowing the surface to air dry Employees must change gloves between which tasks? - ANS Handling raw meat and dressing the buns According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? - ANS 50 A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should be done to immediately remedy this? - ANS Pull and discard the peaches and replace with a new pan. What is the active ingredient in all FDA approved hand sanitizers? - ANS Alcohol The best way for a food handler to have a beverage in their work area is to ________. - ANS Keep a beverage in a cup with a lid and a straw. The greatest concern about having pests in the restaurant is that they will ________. - ANS Spread disease If you have a small cut on your finger, you should ________. - ANS Cover it with a bandage and finger cot or glove. What is the most accurate method for calibrating bimetallic thermometers? - ANS INCORRECT: Place thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF. CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32°F. Which is an approved method for storing in-use utensils? - ANS In the food with the handle extending out During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be ______ hazards present. - ANS Physical, biological, or chemical Which of the following food containers in the dry-store room must be labeled? - ANS INCORRECT: Rice CORRECT ANSWER: Flour All of the following are acceptable methods for training food service personnel on management practices except ________. - ANS Open book exams When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? - ANS Two hours What is the required minimal internal temperature for cooking fresh pork roast? - ANS 145ºF The term "sanitizing" is defined as: - ANS Reducing harmful microorganisms to safe levels During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? - ANS Having a certificate from an approved examination company To reheat a soup for the buffet line, a foodhandler should ________. - ANS Heat the soup on the stove to 165 degrees. A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of _________. - ANS 135ºF The lighting required in the walk-in cooler and dry storage areas is ________ foot candles. - ANS 10 According to the Texas Rules, it is acceptable at times for items like salt or pepper packets to be saved and given to another customer if they were not contaminated. Which of the following must be discarded after a customer had it? - ANS A bowl of cocktail sauce The best way to train food service employees on making a new sandwich is ________. - ANS Show/tell/do/review Can a food handler taste food to adjust seasoning? - ANS Yes, but the utensil must be used only once From top to bottom, how should the following items be stored on a rack in the cooler? - ANS Salad, vegetable lasagna, whole steaks, chicken John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - ANS INCORRECT: Persistent drainage from the nose, eyes, or mouth INCORRECT: Vomiting CORRECT ANSWER: Sore throat with fever What term refers to allowing foods to remain for too long a time at a temperature that allows the growth of germs? - ANS Time-temperature abuse A quick-service restaurant received a violation on a food establishment inspection because the customer were able to contaminate the plastic eating utensils at the condiment stand. To prevent this from happening, the restaurant could decide to _______. - ANS Put wrapped utensils at the stand and keep utensils behind the counter. A new bar manager was asking the equipment service technician how the glass washer works. That technician explained the process and the chemicals and handed the manager a vial of test strips. "What are these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is _________. - ANS 12.5 - 25.00 ppm The proper sequence for cleaning food-contact surface in a three-compartment sink is: - ANS Wash, rinse, and sanitize. Non-absorbent materials are required in all areas of a food service facility except _______. - ANS Dining room A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? - ANS Tell the employee that outside food is not allowed in the establishment. To prevent cross-contamination in the food storage area, food handlers should ensure that ________. - ANS Ready-to-eat foods are stored separately from raw, uncooked foods. Food service managers must oversee safe food practices at all times. One way to do that is to ________. - ANS Create a master cleaning schedule. Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever _________. - ANS Served to highly susceptible populations All of the following are examples of food contact surfaces except ________. - ANS Freezer walls Hot water at the hand sink should be at least ________. - ANS 100ºF Bacterial growth can be minimized by properly controlling ________. - ANS Time, Temperature, Oxygen, Moisture Approved sanitizers for food service include chlorine, iodine, quaternary ammonia and _________. - ANS Water above 171°F Insect control devices must ______ and must be able to retain the electrocuted insect inside the device. - ANS INCORRECT: Be rated for safety by the USDA CORRECT ANSWER: Not be installed over food prep areas NSF stands for ________. - ANS National Sanitation Foundation Clean dishes must ______ before they are stored - ANS Air dry You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store the items from the highest to lowest shelf? - ANS Lettuce, sliced turkey, raw hamburger patties Chemical sanitizers are in a concentrated form and should be mixed only with _______. - ANS Water In a café, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean tableware sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking a lunch break. The health inspector _________. - ANS Was concerned because of the potential for mouth to hand contamination A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labeled in storage. The manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label _________. - ANS Spaghetti noodles A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _______. - ANS 180°F To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has _______. - ANS Shiny skin and red gills at 41°F or lower The best way to avoid seafood and mushroom toxins in food is to _______. - ANS Buy from approved, reputable suppliers. All of the following foods can be stored in water and/or ice, except ______. - ANS Milk The purpose of the Texas Establishment Food Rules is to safeguard the public health and to _______. - ANS Provide consumers safe, unadulterated, honestly presented food. A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of his day is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? - ANS Fish in the aquarium All of the following steps are important in ensuring sanitizer effectiveness except ________. - ANS Rinsing the surface afterwards The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution , and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _______. - ANS Putting the soiled towels back in the new water Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being ________. - ANS Combined as ingredients Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a ________. - ANS Chemical hazard An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - ANS Drinking water