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81 Cards in this Set
- Front
- Back
Sneeze guards must be located _______ inches above the counter of a self service area |
14 in |
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If an item on the menu contains TCS items that are ________, then a consumer advisory should be provided. |
Raw or undercooked |
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Deliveries of live shellfish must have a |
Shellfish ID tag |
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A food item that is received with an expired use by date should be |
Rejected |
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What are the packaging criteria for accepting nonfood items? |
Intact, clean, and protected from contamination |
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At what internal temp should raw meat, poultry, and seafood be stored? |
41*f or lower |
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Food in storage should be rotated using which method? |
FIFO |
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Labels on containers of RTE TCS food that was prepped on site for on site service must include the |
Common name of food |
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What should be done to RTE TCS food that will be prepped on site and held longer than 24 hours? |
Date mark it |
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A food storage container should be durable, able to be sealed and covered, and |
Leak proof |
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If an MSDS is not sent with the chemical shipment, it can be obtained through the |
Manufacturer or supplier |
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What discard date should be used on the label for a meat sauce made with previously cooked ground beef? |
Discard date for the ground beef |
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What must you do after thawing food in a microwave? |
Cook it |
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Containers for transporting food for off site service must be |
Able to hold food at safe temps |
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Food for off site service should be labeled with reheating and service instructions and a |
Use by date and time |
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Cold food can be intentionally held without temp control for ________ hours as long as it doesn't exceed 70*f |
6 |
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Providing separate spoons for each item on a buffet is an example of |
Preventing cross contamination |
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In a three compartment sink, the first sink is used for _______, the second sink is used for ________, and the third sink is used for __________. |
Cleaning, rinsing, sanitizing |
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If a for contact surface is dirty, what three actions must be performed before it can be used again? |
Cleaned, rinsed, sanitized |
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How should a prep table be cleaned and sanitized? |
Remove food, wash the surface, rinse the surface, sanitize the surface, air dry |
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Grease and condensation buildup on surfaces can be avoided with correct |
Ventilation |
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Once food containers have been rinsed, scraped, or soaked, what are the remaining steps for cleaning and sanitizing them in order? |
Wash; rinse; sanitize; air dry |
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Storage areas for cleaning tools and supplies should have hooks, good lighting, a ________, and a floor drain |
Utility sink |
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Food handlers should wash their hands before and after |
Handling raw meat, poultry, or seafood |
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What must food handlers do after touching their hair, face, or body? |
Wash their hands |
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What should be used to dry hands after washing them? |
Single use paper towel |
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If used, hand antiseptics must comply with |
The code of federal regulations and the food and drug administration |
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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 |
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What is the only jewelery that may be worn on the hands or arms while handling food? |
Plain band ring |
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What should food handlers do before using the restroom? |
Take off their aprons |
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A food handler must be excluded from an operation for vomitting, jaundice for 7 days or less, and |
Diarrhea |
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What do time temp indicators do? |
Show if food has been time temp abused during shipment |
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What is the calibration nut on a bimetallic stemmed thermometer used for? |
Keep it accurate |
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A customer having an allergic reaction may show which symptom? |
Wheezing |
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To prevent cross contact |
Store RTE food and raw food separately |
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Why are elderly people at a higher risk for food borne illness? |
Their immune systems weaken as they age |
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A varience from a local regulatory authority is needed for |
Preserving food by smoking it |
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A food handler should receive good safety training when hired and |
Periodically after that |
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What is the minimum amount of time that an iodine sanitizer solution must be in contact with the object being sanitized? |
30 sec |
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What HACCP principle is being practiced when food handlers rewash melons showing signs of surface dirt? |
Corrective action |
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What practice can help prevent allergic reactions? |
Tell customers how the item is prepared |
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A food handler comes to work with diarrhea. What should the manager tell the food handler to do? |
Go home |
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What temps do infrared thermometers measure? |
Surface |
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A recall has been issued for a specific brand of orange juice. The store manager has matched the info 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 into inventory |
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RTE TCS food prepped in house must be date marked if it is held for more than how many hours? |
24 hours |
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What is the internal minimum internal cooking temp for a veal chop? |
145*f |
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A catering employee removed a tray of lasagna from hot holding for service in a hotel conference room at 11am. By what time must the lasagna be thrown out? |
3pm |
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What should be done with unwrapped tableware that is preset at a table once guests are seated? |
Remove the setting from the table |
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An operation wants to serve dinner rolls on its self service buffet. What requires the rolls to be labeled? |
The operation claims the rolls have health benefits |
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Which of these food processes does not require a varience from a regulatory authority? |
Buying bean sprouts from a reputable supplier |
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What scenario can lead to pest infestation? |
Storing recyclables in paper bags |
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What must food handlers do when handling RTE food? |
Wear single use gloves |
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What is the first step of cleaning and sanitizing safety equipment? |
Unplug the unit |
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The water temp in the detergent sink for manual dishwashing must be at least |
110*f |
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What should a food service operator do with a package of flour that arrives on the receiving dock with signs of dampness on the bag? |
Reject the flour |
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Tuna salad is removed from a cooler at 9 am and served at 11am. What time must it be thrown out? |
3pm |
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When can raw, unpackaged meat be offered for self service? |
At Mongolian bbqs, shabu shabu or fondue locations |
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What rule for serving condiments should be practiced? |
Serve condiments in original containers |
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What thermometer should be used to check the final rinse temp of a high temp dish machine? |
Max registering thermometer |
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Cook to what temp: Stuffing |
165*f |
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Cook to what temp: Stuffed meat |
165*f |
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Cook to what temp: Poultry |
165*f |
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Cooked to what temp: Brined roasts |
155*f |
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Cook to what temp: Ground seafood |
155*f |
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Cook to what temp: Commercially raised game |
145*f for fifteen seconds |
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Minimum hot hold temp: Rice |
135*f |
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Minimum hot hold temp: Refried beans |
135*f |
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Shiga toxin producing E. Coli source |
Ground beef, and contaminated produce |
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Nontyphoidal Salmonella source |
Eggs, dairy products, tomatoes, peppers or cantaloupes |
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Salmonella typhi sources |
RTE foods, or beverages |
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Shigella sources |
Potato salad, tuna salad, etc... or foods in contact with contaminated water sources |
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Bacillus cereus symptoms |
2 symptom categories- Diarrhea(watery diarrhea, no vomiting) : vomitting(nausea, vomiting) |
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Listeria symptoms |
Pregnant woman can miscarry; newborns can get sepsis, pneumonia, or menegitis |
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Clostridium perfringes symptoms: |
Diarrhea, severe abdominal pain |
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Botulism symptoms: |
Begins with nausea, vomitting, then follows up with weakness, double vision, and difficulty speaking/swallowing |
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Staph infection symptoms |
Nausea, vomiting, cramps |
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Vibrio gastroenteritis symptoms |
Diarrhea, cramps, nausea, vomiting, low grade fever |
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Hepatitis A symptoms |
Fever, general weakness, nausea, abdominal pain, jaundice |
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T/f- Anisakis simplex is a parasite |
True |
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Anisakis simplex symptoms |
Tingling in throat, coughing up worms |
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T/f: Cryptosporidium parvum is an illness |
False |