Study guides, Class notes & Summaries

A service sink should be used for - ANSWER cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - ANSWER Time-temperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be ...

One of the FDA-recommended food safety responsibilities of a manager is: - ANSWER Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANSWER Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? - ANSWER 20-25 seconds. Ready-to-eat food should NEVER be handled with bare hands in what situation? - ANSWER When ...

Foodborne Illness - ANSWER A disease carried or transmitted to people by food Foodborne Illness Outbreak - ANSWER When two or more people experience the same illness after eating the same food High Risk Populations - ANSWER Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - ANSWER TCS 41-135 - ANSWER Danger Zone TCS Foods - ANSWER Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garl...

Higher risk populations include.... - ANSWER infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill. What are TCS foods? - ANSWER Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons. Name the center for disease controls(CDC) top 5 reasons for outbreaks - ANSWER 1.) Purchasing food from unsafe sources 2.) Failing to cook...

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - ANSWER C. state or local regulatory authority Three components of active managerial control include A. identifying risks, creating specifications, and training B. identifying risks, corrective action, and training C. identifying risks, creating purchase orders, and training D. Identi...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - ANSWER C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned c...

Foodborne illness - ANSWER Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - ANSWER Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans ...

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - ANSWER C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later - ANSWER B. visually inspect all food items Single use gloves are not required when... A...

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? - ANSWER 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER Separately from food that will be served What symptom can indicate a customer is having an allergic reaction? - ANSWER Wheezing or shortness of breath When must a food handler change gloves? - ANSWER

Which food item has been associated with Salmonella Typhi? - ANSWER Beverages Which is an example of physical contamination? What symptom requires a food handler to be excluded from the operation? - ANSWER Jaundice A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - ANSWER C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - ANSWER Correct Handwashing What condi...