Florida Food Test Questions with Best
Solutions Approved source of food - Correct Answer Been licensed, inspected and in compliance with applicable local, state and federal laws.
Adulterated food - Correct Answer Contains unsafe food additive, unsafe new animal drug, unsafe color additive.
Live shellfish - Correct Answer Should be stored at 41* but can be received at 45* and it
must be cooled within 4 hours. They require identification tags that need to be kept on file for 90 days. The 90 days start when the last item has been served.
Parasites - Correct Answer Microscopic "worms" that need a host to survive. They are found in contaminated water and is most often related to fish but also found on produce that is washed with contaminated water. Parasites also infect many animals: Cows, chicken, fish and are transmitted to people when eaten.
When Eating Raw Oysters/Shellfish - Correct Answer Chance of contracting Hepatitis A
High Risk People - Correct Answer Age 65 and older and age 4 or younger
Never east raw or undercooked animal products - Correct Answer High risk people
Where to display consumer advisory - Correct Answer Near food, menus, written statement or inform verbally this: "Animal and raw product hazards are: Red meat, pork, poultry, fish, dairy, unpasteurized eggs."
Milk - Correct Answer should not be held using time using temperature to control bacteria (Example: can't leave milk on table without being chilled on ice.)
Honey - Correct Answer Never feed honey to an infant younger than 2. Their immature digestive system can germinate infant botulism, rare but potentially fatal.
Date Marked - Correct Answer Food must be date marked if you keep it longer than 24 hours. Label must have common name of food item, preparation date. Some inspectors require use-by date/expiration date.
Food can be safely held - Correct Answer safely at 41˚ for up to 7 days starting with the day I make it.
PHF - Correct Answer Potentially Hazardous Food TCS - Correct Answer Time/Temperature Control Sensitive (perishable food) or it needs
to be kept out of the danger zone
TCS foods include - Correct Answer Milk, milk products, unpasteurized eggs, shellfish/crustaceans fish, baked potatoes, any cut fruit or vegetable, synthetic ingredients such as textured soy protein and meat alternatives, meat including beef, pork, and lamb. Poultry, raw sprouts, sprout seeds, cooked rice, cooked beans and vegetables, tofu or other soy protein and unpasteurized garlic and oil mixtures.
Oil Mixture gets cloudy - Correct Answer It's growing bacteria, throw it out.
RTE Food - Correct Answer Ready to eat food. It doesn't require further preparation or cooking. Examples: produce, deli meats, bakery items, sugars, spices, seasonings, salad, sandwiches, and properly cooked food.
Produce - Correct Answer Always wash before use
Cantaloupe - Correct Answer Always wash before opening. The skin uneven surface can carry Listeria bacteria. Pregnant women should not eat unwashed cantaloupe. Wash all fruits and vegetables before storing them.
FDA Model - Correct Answer The US Food and Drug Administration, FDA, publish the Model Food Code. Local, State, Tribal, and federal regulations use the FDA model to develop or update their own food safety rules and to be consistent with national food regulatory policy.
What does the FDA do? - Correct Answer It regulates food that may be shipped from state to state. The purpose is to safeguard public health setting temperature requirements and provide safe food to consumers. The food service industry is notified of any changes to the current code, usually by mail and/or public service announcement.
At what temperature should all food items be kept? - Correct Answer 41˚ or colder. It doesn't matter what the food is. The only exception to the 41˚ cold food rule is anything with a shell or pasteurized milk. Those can be received at 45˚ and brought down to 41˚ within 4 hours. Everything else that is cold food should be kept at 41˚
Storage Areas - Correct Answer Should be located near the receiving areas, so food handlers can check temperatures and store food quickly and safely. Prep tables should be located near refrigerators and freezers for the same reason. A well-planned layout also ensures the equipment is easily accessible for cleaning.
Hot Foods Temperature - Correct Answer Should be kept at 135˚ or hotter. If delivery of food is below 135˚, reject it.
Solutions Approved source of food - Correct Answer Been licensed, inspected and in compliance with applicable local, state and federal laws.
Adulterated food - Correct Answer Contains unsafe food additive, unsafe new animal drug, unsafe color additive.
Live shellfish - Correct Answer Should be stored at 41* but can be received at 45* and it
must be cooled within 4 hours. They require identification tags that need to be kept on file for 90 days. The 90 days start when the last item has been served.
Parasites - Correct Answer Microscopic "worms" that need a host to survive. They are found in contaminated water and is most often related to fish but also found on produce that is washed with contaminated water. Parasites also infect many animals: Cows, chicken, fish and are transmitted to people when eaten.
When Eating Raw Oysters/Shellfish - Correct Answer Chance of contracting Hepatitis A
High Risk People - Correct Answer Age 65 and older and age 4 or younger
Never east raw or undercooked animal products - Correct Answer High risk people
Where to display consumer advisory - Correct Answer Near food, menus, written statement or inform verbally this: "Animal and raw product hazards are: Red meat, pork, poultry, fish, dairy, unpasteurized eggs."
Milk - Correct Answer should not be held using time using temperature to control bacteria (Example: can't leave milk on table without being chilled on ice.)
Honey - Correct Answer Never feed honey to an infant younger than 2. Their immature digestive system can germinate infant botulism, rare but potentially fatal.
Date Marked - Correct Answer Food must be date marked if you keep it longer than 24 hours. Label must have common name of food item, preparation date. Some inspectors require use-by date/expiration date.
Food can be safely held - Correct Answer safely at 41˚ for up to 7 days starting with the day I make it.
PHF - Correct Answer Potentially Hazardous Food TCS - Correct Answer Time/Temperature Control Sensitive (perishable food) or it needs
to be kept out of the danger zone
TCS foods include - Correct Answer Milk, milk products, unpasteurized eggs, shellfish/crustaceans fish, baked potatoes, any cut fruit or vegetable, synthetic ingredients such as textured soy protein and meat alternatives, meat including beef, pork, and lamb. Poultry, raw sprouts, sprout seeds, cooked rice, cooked beans and vegetables, tofu or other soy protein and unpasteurized garlic and oil mixtures.
Oil Mixture gets cloudy - Correct Answer It's growing bacteria, throw it out.
RTE Food - Correct Answer Ready to eat food. It doesn't require further preparation or cooking. Examples: produce, deli meats, bakery items, sugars, spices, seasonings, salad, sandwiches, and properly cooked food.
Produce - Correct Answer Always wash before use
Cantaloupe - Correct Answer Always wash before opening. The skin uneven surface can carry Listeria bacteria. Pregnant women should not eat unwashed cantaloupe. Wash all fruits and vegetables before storing them.
FDA Model - Correct Answer The US Food and Drug Administration, FDA, publish the Model Food Code. Local, State, Tribal, and federal regulations use the FDA model to develop or update their own food safety rules and to be consistent with national food regulatory policy.
What does the FDA do? - Correct Answer It regulates food that may be shipped from state to state. The purpose is to safeguard public health setting temperature requirements and provide safe food to consumers. The food service industry is notified of any changes to the current code, usually by mail and/or public service announcement.
At what temperature should all food items be kept? - Correct Answer 41˚ or colder. It doesn't matter what the food is. The only exception to the 41˚ cold food rule is anything with a shell or pasteurized milk. Those can be received at 45˚ and brought down to 41˚ within 4 hours. Everything else that is cold food should be kept at 41˚
Storage Areas - Correct Answer Should be located near the receiving areas, so food handlers can check temperatures and store food quickly and safely. Prep tables should be located near refrigerators and freezers for the same reason. A well-planned layout also ensures the equipment is easily accessible for cleaning.
Hot Foods Temperature - Correct Answer Should be kept at 135˚ or hotter. If delivery of food is below 135˚, reject it.
