What is an outbreak? - Answer-2 or more people become sick from a certain food
.
What are bacteria? - Answer-prokaryotic microorganisms. single-celled, or simple,
organisms.
Which of the following is not a part of good pest prevention?
fill all ceiling cracks
keep supplies 9 inches off the floor take the trash out regularly clean up spills
immediately - Answer-Supplies should be kept 6 inches from the floor and wall.
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Which of these should be rejected? creamy soup received at 130°F spinach
received in a clear package eggs received at 45°F a package of frozen fish
sticks received frozen solid - Answer-Hot TCS (time and temperature control for
safety) foods must be received at 135°F or higher.
The inventory rotation system that ensures old items are used first is known as ____.
FIFO
HACCP
ROP
MOP - Answer-The FIFO, or first-in, first-out, method of inventory rotation means storing
items with earliest use-by dates in front of items with later use-by dates, ensuring quality
and food safety. Report a problem
Paul just received a shipment of frozen shrimp. Which of the following is not a sign of
time-temperature abuse in frozen foods?
an odor
a package covered with ice crystals
a box with water stains on the bottom a box with loose tape - Answer-Frozen foods with
fluid stains, ice crystals, or any sign of poor quality, such as an odor or the wrong
texture, should be rejected.
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,A customer begins to exhibit signs of an allergic reaction. Which of these foods is the
most likely cause of allergic symptoms? an apple cold tomato soup seared tuna a soy
latte - Answer-Soy is one of the foods listed among the Big Eight, which is a list of the
eight most common foods associated with allergic reactions. The Big Eight make up
90% of allergic reactions.
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Which of the following is not one of the major bacteria that cause foodborne illness?
Shigella
E. coli
Hepatitis A
Nontyphoidal Salmonella - Answer-While hepatitis A is one of the harmful pathogens
that causes foodborne illness, it is not a bacteria, but a virus. Bacteria can be prevented
by internal cooking temperatures while a virus can only be prevented by good personal
hygiene.
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Which of the following is not considered an important part of a restaurant's personal
hygiene plan? reporting illness wearing your gloves all day wearing clean aprons all
day wearing minimal jewelry - Answer-Gloves can add an extra layer of protection after
handwashing, but should be discarded and changed after four hours of continuous use.
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Which of the following items would not be delivered with a document (when ordered
from a reliable supplier)?
fish to be eaten raw whole frozen fish farm-raised fish shellfish - Answer-Shellfish are
delivered with shellstock ID tags, fish to be eaten raw or partially cooked have
documents noting they've been properly frozen, and farm-raised fish have documents
noting they were raised to FDA standards.
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Sofia is labeling foods to be transported for off-site catering. Which of the following is
not necessary to include on the label?
use-by date discard instructions reheating instructions use-by time - Answer-Label
foods for catered events with their name, use-by date and time, and reheating and
serving instructions.
Hot foods being held without temperature control must be discarded after ____ hour(s).
six four two one - Answer-Hot foods can be held without temperature control for up to
4 hours if the food was held at 135°F or higher, or the food is labeled with a discard
time that's 4 hours from time of removal.
Report a problem
- Answer-Always pre-rinse dishwasher items, load them into the correct rack without
, overcrowding, and allow them to air dry.
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Which of the following does not affect a sanitizer's concentration and its ability to work
effectively? water hardness contact time with an item water temperature
material of the item - Answer-The material an item is made of does not affect a
sanitizer's ability to work effectively, but the time the item is submerged in sanitizer, the
water temperature, hardness, and pH do affect sanitizer solution.
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- Answer-The FDA's public health interventions are designed to control common risk
factors that lead to foodborne illness, and their time-temperature recommendation is to
temp hot held foods every 2 hours, and limit foods' time in the TDZ (temperature danger
zone).
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Which of the following foods is not commonly associated with toxins being found in
them when they are time-temperature abused? seafood mushrooms
plants poultry - Answer-Naturally occurring toxins can be found in some plants,
mushrooms, and seafood, and some toxins (histamine) are created when pathogens
become timetemperature abused. Toxins can't be slowed or prevented by cooking, so
always purchase these items from approved reputable sources.
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Which of the following is not a self-service guideline?
Do not allow customers to refill dirty plates.
Keep hot foods at 135°F or higher.
Buffets need sneeze guards.
Only label TCS food items. - Answer-Self-service areas, like buffets, need labels on
each item. Report a problem
Shay has been diagnosed with Salmonella Typhi. What should happen?
They should be moved from food prep to the dish room.
They should be restricted from accepting deliveries.
They should be excluded from work.
They should be isolated to their own prep table to work. - Answer-Employees
experiencing vomiting, diarrhea, or jaundice, or employees diagnosed with norovirus,
hepatitis A, Shigella spp., Shiga toxin-producing E. coli (STEC), Salmonella Typhi, or
nontyphoidal Salmonella, or living with someone who has been diagnosed (except
nontyphoidal Salmonella) must be excluded from work.
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Randy is checking the temperature of today's delivery items when the bimetallic
stemmed thermometer drops to the floor. What should Randy do next?
