問題一覧
1
The purpose of a food safety management system is to
Prevent foodborne illness by controlling risks and hazards
2
A manager's responsibility to actively control risk factors for foodborne illnesses is called
Active managerial control
3
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
Corrective action
4
A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed. This is an example of which step in the active managerial control?
Management oversight
5
One way for managers to show that they know how to keep food safe is to
Become certified in food safety
6
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Throw the food away
7
Sewage backs up in a food storage area and there is a significant risk of contamination to the food store it there. What should be done?
Stop service and notify the regulatory authority
8
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it
9
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep food defense information accessible, and know
Who is in the facility
10
Where should food handlers wash their hands?
Designated sink for hand washing
11
What must food handlers do after touching their body or clothing?
Wash their hands
12
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
10 seconds
13
After which activity must food handlers wash their hands?
Handling soiled items
14
The main reason food handlers should not scratch their scalp is to avoid
Spreading pathogens to food
15
What must a food handler with facial hair do to prevent food contamination?
Wear a beard restraint
16
What should a food handler do when working with an infected cut on the finger,
Cover the wound with an impermeable, bandage or finger cot and a glove
17
What is the only jewelry that may be worn on the hands or arms while handling food?
Plain-band ring
18
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
At least 2
19
When should a food handler with a sore throat and fever be excluded from the operation?
Customers served are primarily a high-risk population
20
What is a basic characteristic of a virus?
Requires a living host to grow
21
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Wash hands and change them
22
Where should personal items, like a coat, be stored in the operation?
In a designated area
23
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
24
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream
25
Ice crystals on a frozen food item indicate
Time-temperature abuse
26
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws
27
Which items should be rejected?
Bags of organic cookies in torn packaging
28
Supplies should be stored away from the walls and at least ____ off of the floor
6 inches
29
Soup that is being hot-held on a buffet should be labeled with the
Name of the food
30
How should chemicals be stored?
Separate from food
31
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
Date mark it
32
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food
33
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Label the item to prevent it from accidentally being placed back in inventory
34
A food item that is received with an expired use-by date should be
Rejected
35
With approved procedures in place, cold food can be held intentionally without temperature control for ____ hours, as long as it does not exceed 70°F (21°C)
6
36
When delivering food for off-site service, raw poultry must be stored
Separately from ready-to-eat food
37
What is the minimum internal cooking temperature for seafood?
145°F (63°C) for 15 seconds
38
Food must be cold from 135°F to 70°F (57°C to 21°C) within ____ hours and then from 70°F to 41°F (21°C to 5°C) or lower in the next ____ hours
2, 4
39
Hot TCS food being hot-held for service must be at what temperature?
135°F (57°C) or above
40
Which method is a safe way to thaw food?
As part of the cooking process
41
Food being cooled must pass quickly, through which temperature range to reduce pathogen growth?
125°F to 70°F (52°C to 21°C)