FSM UPDATED FINAL EXAM QUESTIONS AND
CORRECT ANSWERS
foodborne intoxication is caused by foods that contain... - CORRECT ANSWERS poisons
hepatitis A virus would most likely be found in what food? - CORRECT ANSWERS raw
oysters
in order to prevent cross contamination where should the chef store the chicken in the fridge? -
CORRECT ANSWERS on the bottom shelf next to the ground turkey
A.L.E.R.T is - CORRECT ANSWERS FDA food defense system
a correct method for calibrating a stem type thermometer is - CORRECT ANSWERS in
water and ice and calibrate to 32°F (0°C)
what is the minimum internal temp. for transporting hot TCS foods and hot holding TCS food
items ? - CORRECT ANSWERS 130°F (57°C)
what pathogen is most commonly found on the skin of healthy people - CORRECT
ANSWERS Staphylococcus Aureus
a woman runs out of the bathroom in a fast food restaurant, and a frantically tells the manager
the toilet is backed up and overflowing into the service area what should the manager do ? -
CORRECT ANSWERS Close the restaurant and report the incident to the local health
department
, the minimum temp. a pork/ tuna casserole cooked in a microwave is - CORRECT
ANSWERS 165° F (74°C) for 15 seconds
disposable food service gloves must... - CORRECT ANSWERS be changed when changing
tasks
what are the minimum food candles allowed for a walk-in refrigerator? - CORRECT
ANSWERS 10 foot candles (108 LUX)
if a customer vomits in a food prep area, what should be done ? - CORRECT
ANSWERS isolate the area until it is properly cleaned and sanitized
what is NOT one of the four acceptable TCS foods thawing methods - CORRECT
ANSWERS at room temperature
what is the minimum internal temp and time allowed for cooking roast beef? - CORRECT
ANSWERS 130°F (54°C) for 112 minutes
which pathogen would require a food handler to be excluded from work? - CORRECT
ANSWERS non- typhoidal salmonella
which of these disease causing bacteria may be found in egg shells? - CORRECT
ANSWERS non- typhoidal salmonella
the chef prepared a large quantity of homemade beef stew and divided it up into two shallow
pans for cooling. he placed the pans in the fridge and stirred them frequently. however he was
unsuccessful in cooling the stew from 135°F to 70°F within two hours. what must the chef do to
safely cool the stew? - CORRECT ANSWERS he must reheat the stew to 165°F (74°C) for at
least 15 seconds and then begin cooling the process again
CORRECT ANSWERS
foodborne intoxication is caused by foods that contain... - CORRECT ANSWERS poisons
hepatitis A virus would most likely be found in what food? - CORRECT ANSWERS raw
oysters
in order to prevent cross contamination where should the chef store the chicken in the fridge? -
CORRECT ANSWERS on the bottom shelf next to the ground turkey
A.L.E.R.T is - CORRECT ANSWERS FDA food defense system
a correct method for calibrating a stem type thermometer is - CORRECT ANSWERS in
water and ice and calibrate to 32°F (0°C)
what is the minimum internal temp. for transporting hot TCS foods and hot holding TCS food
items ? - CORRECT ANSWERS 130°F (57°C)
what pathogen is most commonly found on the skin of healthy people - CORRECT
ANSWERS Staphylococcus Aureus
a woman runs out of the bathroom in a fast food restaurant, and a frantically tells the manager
the toilet is backed up and overflowing into the service area what should the manager do ? -
CORRECT ANSWERS Close the restaurant and report the incident to the local health
department
, the minimum temp. a pork/ tuna casserole cooked in a microwave is - CORRECT
ANSWERS 165° F (74°C) for 15 seconds
disposable food service gloves must... - CORRECT ANSWERS be changed when changing
tasks
what are the minimum food candles allowed for a walk-in refrigerator? - CORRECT
ANSWERS 10 foot candles (108 LUX)
if a customer vomits in a food prep area, what should be done ? - CORRECT
ANSWERS isolate the area until it is properly cleaned and sanitized
what is NOT one of the four acceptable TCS foods thawing methods - CORRECT
ANSWERS at room temperature
what is the minimum internal temp and time allowed for cooking roast beef? - CORRECT
ANSWERS 130°F (54°C) for 112 minutes
which pathogen would require a food handler to be excluded from work? - CORRECT
ANSWERS non- typhoidal salmonella
which of these disease causing bacteria may be found in egg shells? - CORRECT
ANSWERS non- typhoidal salmonella
the chef prepared a large quantity of homemade beef stew and divided it up into two shallow
pans for cooling. he placed the pans in the fridge and stirred them frequently. however he was
unsuccessful in cooling the stew from 135°F to 70°F within two hours. what must the chef do to
safely cool the stew? - CORRECT ANSWERS he must reheat the stew to 165°F (74°C) for at
least 15 seconds and then begin cooling the process again
