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Handwashing steps - ANSWER-Wet hands with warm running water, apply soap, scrub for 15 seconds, rinse under water, dry hands When hands must be washed - ANSWER-After going to the bathroom, before and after preparing food, after eating or drinking or smoking, after taking out trash, after taking a break, after switching tasks, after using chemicals, after touching sanitized equipment, after touching skin or hair or clothing, after touching an animal, before putting on gloves When should I d...

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of: - ANSWER-Thawing and refreezing The best place to store grains to reduce the risk of cross-contamination is: - ANSWER-Nex to canned peaches Which of the following is an indicator of temperature abuse? - ANSWER-Large ice crystals on frozen food. When receiving foods, you mus...

Psychrophilic (cold-loving) bacteria can grow on foods held under proper refrigeration (t/f) - ANSWER-true Food containing disease causing bacteria will always have an off odor. (t/f) - ANSWER-false Which bacteria is the #1 cause of reported foodborne illness? - ANSWER-salmonella E. coli O157:H7 can be destroyed at a cooking temperature of - ANSWER-158 degrees F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce? - ANSWER-E. coli O...

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - ANSWER-corrective action What does HACCP stand for? - ANSWER-Hazard Analysis Critical Control Point What is the final step in cleaning and sanitizing a prep table? - ANSWER-allowing the surface to air dry What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? - ANSWER-30 seconds If a food-contact surface is in constant use, how often sh...

The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - ANSWER-Corrective action A manager walks around the kitchen every...

Foodborne illness - ANSWER-Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - ANSWER-Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans ...

In the event of an imminent health hazard, such as a water supply interruption, the operation must - ANSWER-notify the regulatory authority. What is the best way to protect food from deliberate tampering? - ANSWER-Make it as difficult as possible for someone to tamper with it. To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know - ANSWER...

What is TCS food? - ANSWER-food requiring time and temperature control for safety A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? - ANSWER-Make sure the food handler understands safe cooling practices What is an important measure for preventing foodborne illness? - ANSWER-preventing cross-contamination What is one possible function of a government agency that is ...

Our manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 1. Immediately after signing for the delivery. 2. Immediately prior to squeezing or preparing. 3. At least once per day. 4. None of the above. - ANSWER-Immediately prior to squeezing or preparing. When storing chemicals used in a food service establishment, which of the following below is true? Choose from the following options: 1. Chemicals that are...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - ANSWER-C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned c...