Whu Learning

Front 1

Which of the following is an example of an affinity group?

Back 1

Church

Front 2

_____ projects the unit’s shift staffing based on a sales projection and standard staffing profile.

Back 2

Scientific Staffing

Front 3

A(n) _____ is a short official note, memorandum or voucher, typically recording a sum owed

Back 3

Chit

Front 4

According to Quality Staffing, if your schedule calls for 3 seven-hour Salespeople on 1st shift, a minimum of _____ has to be worked.

Back 4

18

Front 5

According to the 15th Edition MTS Manual, what are the number of days during training that a manager trainee is required to work 3rd shift?

Back 5

5

Front 6

According to the Waffle House Way, how man uniforms tops should an Associate have been given after completing one full year of service?

Back 6

4

Front 7

An Associate who has worked for you more than 1 year is experiencing difficulties with her pregnancy. Her doctor told her not to work more than 5 hours per day, even though she is scheduled to work 8 hours per day. Is she entitled to this reduced work schedule even if it is an inconvenience to the unit?

Back 7

Yes, because accommodations should be made based on her doctor's recommendations

Front 8

Can you legally fire someone who is HIV-positive if you are concerned that Customers might find out?

Back 8

No, because HIV is covered under the Americans with Disabilities Act

Front 9

Controllable Margin =

Back 9

Sales - Food Cost - Operating - Excess Payroll total - Expenses

Front 10

How do you handle a "commissary sale"?

Back 10

The cost is subtracted from the commissary through a "cash sale to another unit"

Front 11

How is paid-out receipt treated when counting the drawer?

Back 11

Like cash

Front 12

How is the register cleared of sales figures at each shift change?

Back 12

With a "Z Reading"

Front 13

How many days are there in each operating period?

Back 13

28

Front 14

How many days off in a row should you try to schedule Associates for?

Back 14

2

Front 15

How many operating periods are there in each fiscal year?

Back 15

13

Front 16

How many weeks of schedules should you always have posted on the Action Centers?

Back 16

2

Front 17

How often should you update the Blackbook?

Back 17

Daily

Front 18

How should a commissary shortage of $35 be handled?

Back 18

The person responsible for the shortage will be held accountable through a payroll deduction for the full amount of the shortage

Front 19

How should a Unit Manager verify the drawer?

Back 19

Count it and then have a Salesperson count it

Front 20

How soon should a separation notice be completed after separation of an Associate from employment?

Back 20

Within 72 hours

Front 21

If you have an electric ignition pilot on your water heater and the electricity is out, what is recommended for you to do to help get the hot water ignition working?

Back 21

Use a power inverter in your car

Front 22

Non-food cost, payroll or operating expenses incurred that unit level management has some degree of control over.

Back 22

Total Direct Expense

Front 23

Roughly how much of every sales dollar do food cost, payroll and operating absorb?

Back 23

55 cents

Front 24

What accounting term do we use to describe gross sales less any sales taxes?

Back 24

Net Sales

Front 25

What age is the beginning point regarding Age Discrimination under Title VII of the Civil Rights Act?

Back 25

40

Front 26

What are the two basic questions a unit manager should ask him or herself if he alone is going to discipline an associate and avoid discrimination?

Back 26

What is the unit manager's past practice and what does the Waffle House written policy say?

Front 27

What does consistent monitoring of the PPE positively affect in the restaurant?

Back 27

Production & Payroll

Front 28

What does PTD Shifts on the Comparison Report represent?

Back 28

Period-to-Date sales broken out by shifts

Front 29

What does Respect plus Appreciation equal?

Back 29

Retention

Front 30

What is 2/2?

Back 30

the food used during the last 24 hours between 2 PM yesterday and 2 PM today

Front 31

What is achieved when you combine Praise & Recognition?

Back 31

Motivation

Front 32

What is it called if an Associate makes any complaint about harassment, discrimination or a payroll violation and a member of management then takes a negative employment action against that Associate?

Back 32

Retaliation

Front 33

What is Rule # 1?

Back 33

Show Up

Front 34

What is the "Guide" for a Unit Manager to ensure everything needed to run the unit is"prepped" and on the floor?

Back 34

PRC

Front 35

What is the % difference between the current year and last years results?

Back 35

Variance

Front 36

What is the APD's job related to training?

Back 36

Gatekeeper

Front 37

What is the basic rule of management to help prevent discriminatory treatment of Associates?

Back 37

Treat similar situations the same, unless there is a sound reason to do otherwise

Front 38

What is the basis for determining the daily Grill Operator bonus ?

Back 38

% of total sales for the shift they cook and that shift in a sales increase of at least $1.00

Front 39

What is the Company standard maximum target for register shortages?

Back 39

$20

Front 40

What is the easiest and most frequent source for theft?

Back 40

Coffee

Front 41

What is the first step in progressive discipline?

Back 41

Verbal warning

Front 42

What is the local marketing effort that Waffle House uses whose primary objective is to build sales through long-term relationships and community involvement?

Back 42

The First Mile

Front 43

What is the main reason Food Cost systems fail?

Back 43

The Unit Manager stops following the systems

Front 44

What is the maximum number of adults allowed per booth under the Full House policy?

Back 44

5

Front 45

What is the maximum number of days of food inventory you should have in the commissary?

Back 45

10

Front 46

What is the minimum number of hours an Associate must work to count towards People Quota

Back 46

14

Front 47

What is the number of hours a manager trainee's work week is based upon?

Back 47

55

Front 48

What is the only record that shows an Associate has been paid?

Back 48

Payroll Receipt Log

Front 49

What is the overtime account?

Back 49

602

Front 50

What is the possible problem if you have water dripping into your refrigerator?

Back 50

Clogged drain tube

Front 51

What is the primary responsibility of the Door Corps?

Back 51

Remain at the door and greet each Customer

Front 52

What is the purpose of the Unit Manager Days Off Baton?

Back 52

Accountability

Front 53

What is the role of the District Manager in the MTS process?

Back 53

Substitute Quarterback

Front 54

What is the role of the Expeditor?

Back 54

To ensure that quality food is delivered and that Salespeople maintain superb service

Front 55

What is the stock rotation procedure used by Waffle House?

Back 55

FIFO (First In/First Out)

Front 56

What is the target for Overtime dollars?

Back 56

0 hours

Front 57

What is the total sales divided by the number of days in the period?

Back 57

DA

Front 58

What may be the problem if the rinse temperature in the dish machine is below 180 degrees

Back 58

The booster heater needs to be reset

Front 59

What may be the problem if your toast is too light?

Back 59

a dirty crumb tray

Front 60

What should be done if the Customer area is too hot or cold?

Back 60

Adjust the thermostat

Front 61

What should be the range of 2/2?

Back 61

+/- 3%

Front 62

What should shift huddles do?

Back 62

Deliever bit-sized coaching

Front 63

What should you do if the two eye burner will not light automatically

Back 63

Check that the pilot is lit

Front 64

What time should a Unit Manager be at work according to the Unit Managers Daily Routine in the MTS?

Back 64

6:15 AM

Front 65

What time should the credit card settlement be completed every day?

Back 65

7:00 AM

Front 66

What topic should ALWAYS be covered during a shift huddle?

Back 66

C&t

Front 67

What type of sexual harassment involves a manager/supervisor asking an Associate to comply with their sexual demands and upon refusal taking adverse employment action against the Associate?

Back 67

Tangible Employment Action

Front 68

What will happen if your coffee machine "dual voltage" switch is in the wrong position?

Back 68

It will take longer to brew a pot of coffee

Front 69

When are new Associates eligible to participate in the stock program?

Back 69

After 1 year

Front 70

When can a Unit Manager borrow company funds from a unit for personal use?

Back 70

Never

Front 71

When completing a Pride Inspection, what can also be calculated

Back 71

Health Inspection Score

Front 72

When entering the restaurant during a Manager's Walk Through, what should you concentrate on?

Back 72

What can be praised and what needs to be corrected

Front 73

When is it okay to tell a sexual joke at work?

Back 73

Never

Front 74

When is it required that a newly hired Associate call the AON number?

Back 74

Always

Front 75

When is payroll paid in cash to your Associates?

Back 75

Sunday

Front 76

When is the weekday par amount used?

Back 76

Sunday through Thursday

Front 77

When must cash audits be completed?

Back 77

2 PM - 4 PM daily

Front 78

When ordering operating supplies, you MUST meet what target?

Back 78

No Target - Order what you need

Front 79

When should a Manager's Walk Through be conducted?

Back 79

Every time you enter the unit

Front 80

When should sanitation inspections be conducted?

Back 80

Weekly with the District Manager

Front 81

When should the build-up be completed?

Back 81

Once a day after 1st shift

Front 82

When should the Dish Inventory be completed?

Back 82

1st or 2nd shift on Sunday

Front 83

When you pull to Par you should have enough food on the floor to last how many hours?

Back 83

36

Front 84

Where is the number of people needed to staff a unit found?

Back 84

People Data Sheet

Front 85

Where should a copy of the Cash Register Shortage Tracking Chart be posted to indicate the shortage to Associates?

Back 85

In the backroom so all Associates can see it

Front 86

Where will you recruit 80% of your new hires?

Back 86

In your Unit

Front 87

True or False: All Associates who worked during a shift where a cash register shortage occurred and had access to the cash drawer must sign the Cash Register Shortage Form.

Back 87

True: All Associates

Front 88

What are things that should be done after a Crisp Shift Change?

Back 88

Set up drawer for next shift & conduct a cash audit

Front 89

True or False: Sales per Shift is what the PPE provide management.

Back 89

True: Sales per Shift

Front 90

True or False: Being Positive is a characteristic of an effective Coach?

Back 90

True: Positive

Front 91

True or False: "I'm staffed so why should I be recuriting now?" is a common misconception about recruiting.

Back 91

True: "I'm staffed so why should I be recruiting now?"

Front 92

True or False: Offense is one of the four components of the Sales Stool?

Back 92

True: Offense

Front 93

True or False: Expediting for 2 hours is required for Red Star Certification

Back 93

False: Has Expedited for at least 4 hours

Front 94

What type of manager count toward People Quota?

Back 94

Relief Manager

Front 95

True or False: Remain Calm and Negative are effective for handling a potentially violent Customer?

Back 95

False: Remain calm and polite

Front 96

Is Diabetes one of the disability covered under the Americans with Disabilities Act?

Back 96

Yes: Diabetes

Front 97

Which TWO days does the pull usually not equal the food used the previous 24 hours?

Back 97

Friday & Sunday

Front 98

Who must conduct the Halftime Grill skills Evaluations on each manager trainee?

Back 98

AVP/Region

Front 99

Why must each Salesperson complete a "Ticket Control Sheet?"

Back 99

AFAT

Front 100

Your Food Cost Target is 29.9 and your actual food cost is 31.5. What is the amount of the wasted food per period if your period sales are $38,400?

Back 100

$614.40

Front 101

True or False: A foodhandler's hands can transfer pathogens from one food to another.

Back 101

TRUE

Front 102

True or False: Food handlers who don't wash their hands correctly can cause a foodborne illness.

Back 102

TRUE

Front 103

True or False: A foodborne-illness outbreak is when two or more people get sick after eating at the same place.

Back 103

FALSE

Front 104

True or False: Adults are more likely than preschool-age children to get sick from contaminated food.

Back 104

FALSE

Front 105

Leftover chili is cooled on the counter is what kind of abuse?

Back 105

Time-temperature abuse

Front 106

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun is what kind of contamination?

Back 106

Cross-contamination

Front 107

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad is poor ______ _______.

Back 107

Poor personal Hygiene

Front 108

A server setting tables touches the food-contact surfaces of a water glass when placing it on the table is ______ _______.

Back 108

Cross-contamination

Front 109

Name 5 foods that is or contains a TCS food.

Back 109

Baked Potatoes, Pizza with diced tomatoes and green pepper, Poached salmon, Refried beans, Scrambled shell eggs, Shrimp fried rice, Tofu ice cream, Vanilla milk shake.

Front 110

True or False: All pathogens need oxygen to grow.

Back 110

FALSE

Front 111

True or False: The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.

Back 111

FALSE

Front 112

True or False: Salmonella Typhi is commonly linked with ground beef.

Back 112

FALSE

Front 113

True or False: Parasites are commonly associated with seafood.

Back 113

TRUE

Front 114

List the six conditions that pathogens need to grow.

Back 114

Food, Acidity, Temperature, Time, Oxygen, Moisture

Front 115

What food is commonly linked to Hepatitis A?

Back 115

E, F, J

Front 116

What food is commonly linked to Norovirus?

Back 116

E, F, J

Front 117

What food is commonly linked to Salmonella Typhi?

Back 117

A, F

Front 118

What food is commonly linked to Shigella spp.?

Back 118

G, J

Front 119

What food is commonly linked to Shiga toxin-producing Escherichia coli?

Back 119

C, G

Front 120

What food is commonly linked to Nontyphoidal Salmonella?

Back 120

C, G, I, B

Front 121

What are examples of Biological contaminants that are a risk to food?

Back 121

Biological: bacteria, ciruses, parasites, fungi, and toxins from plants, mushrooms, and seafood.

Front 122

What are examples of Physical contaminants that are a risk to food?

Back 122

Physcial: foreign objects such as dirt, broekn glass, metal staples, and bones.

Front 123

What are examples of Chemical contaminants that are a risk to food?

Back 123

Chemical: cleaners, sanitizers, and polishes.

Front 124

True or False: You should wash your hands after taking a break to smoke.

Back 124

TRUE

Front 125

True or False: You should not have painted fingernails when serving food.

Back 125

TRUE

Front 126

True or False: Wearing a dirty uniform or apron can contaminate food.

Back 126

TRUE

Front 127

True or False: Use hand antiseptic before washing hands.

Back 127

FALSE

Front 128

List the 5 steps to hand washing

Back 128

Wet hands and arms, Apply enough soap, Scrub hands, Rinse, Dry with paper towel or hand dryer.

Front 129

Can the action of touching your hair, face, or body contaiminate food?

Back 129

Yes

Front 130

Can the action of wearing a hat while prepping food contaiminate food?

Back 130

No

Front 131

Can the action of handling money contaiminate food?

Back 131

Yes

Front 132

Can the action of earing a clean apron contaiminate food?

Back 132

No

Front 133

Can the action of sneezing, coughing, or using a tissue contaiminate food?

Back 133

Yes

Front 134

(E) Exclude or (R) Restricted: A food handler at a hospital has a sore throat and a fever.

Back 134

E

Front 135

(E) Exclude or (R) Restricted: A food handler at a nursing home has jaundice.

Back 135

E

Front 136

(E) Exclude or (R) Restricted: A food handler at a restaurant was vomiting this morning.

Back 136

E

Front 137

(E) Exclude or (R) Restricted: A food handler at a restaurant has been diagnosed with a foodborne illness caused by Salmonella Typhi.

Back 137

E

Front 138

True or False: Rinsing a cutting board will prevent cross-contaimination with the next food item placed on it.

Back 138

FALSE

Front 139

True or False: Some thermometers cannot be calibrated.

Back 139

TRUE

Front 140

True or False: Chicken held at an internal temperature of 125 ͦF has been time-temperature abused.

Back 140

Tur

Front 141

Name 2 ways to prevent cross contamination.

Back 141

Use separate equipment for each type of food; Clean and sanitize all work surfaces, equipment, and utensils after each task; Prep raw meat, fish, and poultry, and ready-to-eat food at different times; buy prepared food.

Front 142

What are the temperature danger zone _____ ͦF to ______ ͦF

Back 142

41 ͦF to 135 ͦF

Front 143

What are the temperature range at which foodborne pathogens grow most quickly _____ ͦF to ______ ͦF

Back 143

70 ͦF to 125 ͦF

Front 144

Thermometers used to measure the temperature of food must to accurate to ________ .

Back 144

+/- 2 ͦF or +/- 1 ͦF

Front 145

Place a probe into the ________ part of the food.

Back 145

thickest

Front 146

Wait ________ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.

Back 146

15

Front 147

Make sure your thermometers are accurate by ________ them regularly.

Back 147

calibrating

Front 148

Sanitize thermometeres by using a sanitizing solution for ________ surfaces.

Back 148

food-contact

Front 149

True or False: You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers.

Back 149

FALSE

Front 150

True or False: You can store food in any durable container that you can cover.

Back 150

FALSE

Front 151

True or False: Arrange stored food by its use-by-date so that you use the oldest food first.

Back 151

TRUE

Front 152

True or False: You should reject a delivery of frozen steaks covered in ice crystals.

Back 152

TRUE

Front 153

Store food at least _________ inch(es) [_________ centimeter(s)] off the floor.

Back 153

six; fifteen

Front 154

Store raw meat, poultry, and seafood _________ ready-to-eat food.

Back 154

below

Front 155

Purchase food from _________ , reputable suppliers

Back 155

approved

Front 156

Store ready-to-eat TCS food that is prepared on-site for no more than _________ days.

Back 156

seven

Front 157

Raw poultry should be on the 1st, 2nd, and 3rd shelf.

Back 157

3rd

Front 158

Ground beef should be on the 1st, 2nd, and 3rd shelf.

Back 158

2nd

Front 159

Cake should be on the 1st, 2nd, and 3rd shelf.

Back 159

1st

Front 160

True or False: Coolers are designed to cool hot food quickly.

Back 160

FALSE

Front 161

True or False: Cook a whole turkey to a minimum internal cooking temperature of 155 ͦF for 16 seconds.

Back 161

FALSE

Front 162

True or False: The first step in cooling TCS food is to cool it from 135 ͦF to 70 ͦF within three hours.

Back 162

FALSE

Front 163

True or False: Fish cooked in a microwave must be cooked to a minimum internal temperature of 145 ͦF.

Back 163

FALSE

Front 164

Four acceptable methods of thawing foods

Back 164

In the cooler; Under running drinkable water at 70 ͦF or lower; In a microwave; As part of the cooking process

Front 165

Minimum Internal Cooking Temp for Swordfish Steaks

Back 165

145 ͦF for 15 sec

Front 166

Minimum Internal Cooking Temp for Whole Chicken

Back 166

165 ͦF for 15 sec

Front 167

Minimum Internal Cooking Temp for Pork Chops

Back 167

145 ͦF for 15 sec

Front 168

Minimum Internal Cooking Temp for Ground Beef Patties

Back 168

155 ͦF for 15 sec

Front 169

Minimum Internal Cooking Temp for Glazed Carrots for Hot-Holding

Back 169

135 ͦF

Front 170

Correctly cool a large pot of chili by?

Back 170

Either `1) Place it in an ice-water bath and stir it 2)Stir the chili with ice paddles 3)Place it in a blast chiller

Front 171

True or False: Hold cold TCS food at an internal temperatur of 41 ͦF or lower

Back 171

TRUE

Front 172

True or False: Hold hot TCS food an internal temperature of 120 ͦF or higher

Back 172

FALSE

Front 173

Your operation may be allowed to hold hcicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours.

Back 173

FALSE

Front 174

When holding TCS food for service, the internal temperature must be checked at least every four hours.

Back 174

TRUE

Front 175

Why shouldn't a server use a glass to scoop ice?

Back 175

The glass may break or chip

Front 176

What can happen if food has not been held at the correct temperature?

Back 176

Pathogens present in the food can grow to harmful levels and cause a foodborne illness.

Front 177

Active managerial control focuses on managing the risk factors for foodborne illness.

Back 177

TRUE

Front 178

The purpose of a food safety management system is to prevent foodborne illness.

Back 178

TRUE

Front 179

A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliniated, or reduced to safe levels.

Back 179

TRUE

Front 180

If cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef patties reaches 155 ͦF for 15 seconds.

Back 180

TRUE

Front 181

True or False: Is Purchasing food from unsafe sources a common risk factor responsible for foodborne illness

Back 181

TRUE

Front 182

True or False: Is Failing to cook food adequately a common risk factor responsible for foodborne illness

Back 182

TRUE

Front 183

True or False: Is Holding food at incorrect temperatures a common risk factor responsible for foodborne illness

Back 183

TRUE

Front 184

True or False: Is Using contaminated equipment a common risk factor responsible for foodborne illness

Back 184

TRUE

Front 185

True or False: Is Practicing poor personal hygiene a common risk factor responsible for foodborne illness

Back 185

TRUE

Front 186

True or False: Smoking food as a method of preserving food process requires a HACCP plan.

Back 186

TRUE

Front 187

True or False: Curing food process requires a HACCP plan.

Back 187

TRUE

Front 188

True or False: Sprouting seeds or beans process requires a HACCP plan.

Back 188

TRUE

Front 189

True or False: Packaging food using reduced-oxygen packaging (ROP) methods process requires a HACCP plan.

Back 189

TRUE

Front 190

HACCP has how many principles

Back 190

7

Front 191

True or False: Different areas of a facility have different lighting intenstiy requirements

Back 191

TRUE

Front 192

True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeteres) off the floor.

Back 192

FALSE

Front 193

True or False: An electrical power outage is considered by local regulartory authorities to be an imminent health hazard

Back 193

TRUE

Front 194

True or False: The EPA creates national standards for foodservice equipment that comes in contact with food.

Back 194

FALSE

Front 195

What items are needed in a handwashing station?

Back 195

Hot and cold running water; Soap; A way to dry hands; Gargbage Container; Signage for staff members to wash hands

Front 196

Definition for Air Gap

Back 196

Air space that separates an outlet of safe water from a potentially contaminated source of water

Front 197

Definition for Backflow

Back 197

Reverse flow of contaminants through a cross-connection into a drinkable water supply

Front 198

Definition for Cross-connection

Back 198

Physical link between safe water and dirty water

Front 199

Definition for Food-candle

Back 199

Measure of lighting intensity

Front 200

True or False: Surfaces must be sanitized before they are cleaned.

Back 200

FALSE

Front 201

True or False: Cleaning reduces the number of pathogens on a surface to safe levels.

Back 201

FALSE

Front 202

True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel

Back 202

FALSE

Front 203

True or False: Saoking items for 30 seconds in water at least 171 ͦF is an acceptable way to sanitize items.

Back 203

TRUE

Front 204

A food-contact surface should be cleaned and sanitized at after it is used?

Back 204

Yes

Front 205

Before food handlers start working with a different type of food the food contact surface should be?

Back 205

Cleaned and Sanitized

Front 206

If a food contact surface is constantly used, after how many hours should it be cleaned and sanitized?

Back 206

4

Front 207

Clean-In_place Equipment: What are the steps for cleaning and sanitizing stationary equipment be cleaned and sanitized?

Back 207

Unplug equipment; removeable parts off and wash, rinse, sanitize by hand or dishwasher; Scrape or remove food from equip surface; wash equip surface; Rinse equip surface w/ clean water; Sanitize equip surface; allow to air-dry

Front 208

Five factors that affect a sanitizer's effectiveness

Back 208

Concentration; Temperature; Contact time; Water hardness; pH

Front 209

Steps for cleaning and Sanitizing three-compartment sink

Back 209

Rinse, scrape, or soak items; Wash items; Rinse items in 2nd sink; Sanitize items in 3rd sink; air dry items on a clean and sanitized surface.

Front 210

Which group of individuals has a higher risk of foodborne illness? Teenagers, Elderly people, Women, Vegetarians

Back 210

Elderly people

Front 211

Parasites are commonly associated with

Back 211

Seafood

Front 212

Ciguatera toxin is commonly found in

Back 212

Saltines

Front 213

Is Baked Potato a TCS food?

Back 213

Yes

Front 214

Metal shavings are which type of contaminant?

Back 214

Physical

Front 215

Which should foodservice operators do to prevent the spread of hepatitis A?

Back 215

Exclude staff with jaundice from the operation

Front 216

To wash hands correctly, a food handler must first

Back 216

Wet hands and arms

Front 217

What should foodservice operators do to prevent customer illness from Shigella spp.?

Back 217

Control flies inside and outside the operation

Front 218

What must a food handler with a hand wound do to safely work with food?

Back 218

Bandage the wound with an impermeable cover and wear a single-use glove

Front 219

What item is considered acceptable work attire for a food handler?

Back 219

Plain-band ring

Front 220

What task requires food handlers to wash their hands before and after doing it?

Back 220

Handling raw meat, poultry, or seafood

Front 221

Which action requires a food handler to change gloves?

Back 221

The food handler is wearing gloves that have been torn

Front 222

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Back 222

Place the thermometer stem into an opened container

Front 223

When should a shipment of fresh chicken be rejected?

Back 223

The receiving temperature is 50 ͦF.

Front 224

Where should ground fish be stored in a cooler?

Back 224

Below pork roasts

Front 225

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ͦF?

Back 225

7 days

Front 226

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Back 226

Lettuce, fresh halibut, fresh beef roast, ground chicken

Front 227

What organization requires Material Safety Data Sheets?

Back 227

Occupational Safety and Health Administration

Front 228

What is the minimum internal cooking temperature for green beans that are hot-held for service?

Back 228

135 ͦF

Front 229

What food item does the Food and Drug Administartion advise against offering on a children's menu?

Back 229

Rare cheeseburgers

Front 230

TCS food reheated for hot-holding must reach what temperature?

Back 230

165 ͦF for 15 seconds

Front 231

What method should never be used to thaw food?

Back 231

Place the item on a prep counter

Front 232

When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Back 232

60 minutes

Front 233

Food held at 41 ͦF or lower before being removed from refrigeration can be held without temperaturecontrol for up to how many hours?

Back 233

6

Front 234

Hot TCS food can be held without temperature control for a maximum of how many hours.

Back 234

4

Front 235

Which food may be re-served to customers?

Back 235

Unopened pre-packaged food

Front 236

What is the purpose of setting critical limits in a HACCP plan?

Back 236

To reduce hazards to safe levels

Front 237

What is the minimum water temperature required when using hot water to sanitize objects?

Back 237

171 ͦF

Front 238

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Back 238

Corrective action

Front 239

What is the final step in cleaning and sanitizing a prep table?

Back 239

Allowing the surface to air-dry

Front 240

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Back 240

30 seconds

Front 241

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Back 241

Every 4 hours

Front 242

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Back 242

Rinsing

Front 243

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Back 243

Penetration

Front 244

What food safety practice can prevent cross-contact?

Back 244

Washing, rinsing, and sanitizing utensils before each use

Front 245

What is the most likely cause of wheezing and hives?

Back 245

Food allergies

Front 246

What is a basic characteristic of a virus?

Back 246

Requires a living host to grow

Front 247

Where should staff members eat, drink, smoke, or chew gum?

Back 247

In designated areas

Front 248

When can a food handler with a sore throat and a fever return to work with or around food?

Back 248

A written medical release is provided.

Front 249

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Back 249

Segregate the product