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TEXAS STATE FOOD SAFETY EXAM QUESTIONS AND ANSWERS -8.
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TEXAS STATE FOOD SAFETY EXAM QUESTIONS AND ANSWERS -8.
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TEXAS STATE FOOD SAFETY EXAM QUESTIONS AND ANSWERS #8 Hot TCS food should be held at - correct answer 135 F (57 C) or higherGround meats (aside from ground poultry products) must be cooked at least - correct answer 155 F (68 C)
Eggs that will be hot held for services need to be cooked to - correct answer 155 F (68 C) for at least 15 secs.
Food workers should avoid bare-hand contact with ready-to-eat food, unless - correct answer That food will be an ingredient in a meal that is cooked to required temperature
Regrigerated foods must be received at a temperature of - correct answer 41 F (5 C) or lower
If employees store medicine in the establishment, - correct answer it must have legible manufacturer's label
Frozen foods may be thawed in the microwave if the food will be cooked - correct answer immediately afterward
High moisture content, or water activity, can cause a food to require time or temperature
control - correct answer to keep it safe
The food should be heated for no longer than an hour, followed by cooling, regrigeration
or freezing, and then cooking the food to its - correct answer minimum internal temperature
Managers can train employees to prevent deliberate contamination through simple habits - correct answer like telling management if they notice anything unusual or suspicious
A toilet room for females must have - correct answer a covered receptacle for sanitary napkins
Backflow occurs when dirty water and potable (drinkable) water cross paths within a plumbing system and the potable water becomes contaminated - correct answer A good
way to prevent backflow is to install an approved backflow prevention device
Handwashing sinks should be equipped with a mixing valve, which blends hot water with cold water, or - correct answer a combination faucet to provide a water temperature
of at least 100 F (38 C) Food workers with vomiting or diarrhea must be excluded ( or sent home) from food service establishments - correct answer These are common symptoms of foodborne illness
A food manager must report a disease or illness to the appropriate regulatory authority if
an employee has been diagnosed with - correct answer Norovirus, Hepatitis A, E coli. , any type of Salmonella, or Shigella
If necessary, linens and packaged single-use items may be stored in a locker room if they are in a cabinet. - correct answer No other food or ware items may be stored there
Floor equipment that is not easily moveable should be either be elevated - correct answer 6 inches (15cm) above the floor or sealed to the floor
Hot water used to sanitized must contact the material or surface for at least - correct answer 30 secs to be effective
Recalled food should be segregated and stored in designated areas - correct answer separate from food or other items that could be contaminated
Employees must be trained on how to properly measure the - correct answer concentration of sanitizing solution for manual warewashing
A variance is required if a food establishment cures or smokes food or uses additives or
other component (such as vinegar) - correct answer for preservation
An employee is chewing gum when she arrives to her shift. Under what circumstance may the manager allow her to chew gum? - correct answer If she only chews the gum in
the break room
FDA major food allergen groups - correct answer - milk, - eggs, - fish (bass, flounder, cod), - Crustacean shellfish (crab, lobster, shrimp), - tree nits (almonds, walnuts, pecans)
- peanuts
- wheat
- soybean
An employee has cooled a pan of mashed potatoes from 135F to 68F in two hours.
How much time does she have left to cool the mashed potatoes to 41F - correct answer Four hours
Which menu item requires a consumer advisory? - correct answer Oyster that will be served raw
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