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49 Matching questions

  1. What is one of the main external safety threats to a foodservice operation?
  2. If a customer slips and falls on a wet floor inside of a restaurant, who can legally be held responsible for this?
  3. For how long and at what minimum internal temperature should poultry be cooked before serving?
  4. The Most Important Step Managers can Take to Prevent Parasites
  5. When cooling foods, what is the total number of hours that hot food has to be brought down to 41 degrees fahrenheit or lower
  6. Before storing, stock must be cooled to what temperature?
  7. The meaning of the abbreviation TDZ
  8. This is what an emergency plan includes
  9. What is the temperature range for the TDZ (Temperature Danger Zone)?
  10. What kind of thermometer is used for taking the temperature of soups or liquids?
  11. What is the first thing to do in the instance of a fire?
  12. A piece of broken glass in food represents what kind of contamination?
  13. Which of the following steps are included as a part of the accident investigation process: Contact OSHA, Collect physical evidence, call an ambulance, throw away hazardous materials, display caution signs, contact a physician, fill out OSHA forms, interview all witnesses, retrain employees.
  14. Skid-Resistant Shoes and gloves would be classified as what kind of equipment?
  15. How should fingernails be kept and maintained by food handlers?
  16. What kind of thermometer is used for taking the temperature of thin foods (Hamburgers, Steaks, etc...)
  17. What kind of thermometer is used to take the temperature of equipment?
  18. Soy, Peanuts, and Tree nuts might affect people with what condition?
  19. TCS foods must be thrown out after this much time in the TDZ
  20. What factor will impact the effectiveness of sanitizers?
  21. What kind of extinguisher should be used for an electrical fire?
  22. The meaning of the abbreviation TCS
  23. The loss of sales, negative exposure, low employee morale, and insurance premiums are all listed in our book as possibly resulting from what occurance?
  24. What microorganism is the leading cause of foodborne illness?
  25. What are the three kinds of hazards?
  26. What kind of extinguisher should be used for regular combustables?
  27. What abbreviation or acronym describes the six conditions under which bacteria grows?
  28. In addition to basic food preparation (prior to cooking), what work can a 15 year old student perform in a foodservice environment?
  29. If a pan of roasted turkey has been cooled to 70 degrees within 2 hours, what is the maximum number of hours left to cool the chicken safely to 41 degrees?
  30. On which of the following should food handlers focus, in order to ensure food safety: 1) acidity and time, 2) time and temperature, 3) food and acidity, 4) oxygen and moisture
  31. What are the six conditions under which bacteria may grow most rapidly?
  32. What is the temperature range at which pathogens grow MOST rapidly?
  33. Why are babies and elderly people more likely to get foodborne illness?
  34. What word is best defined as the spread of pathogens from one surface or food to another?
  35. What does OSHA do?
  36. HAZCOM Standards are met by Employers by
  37. What is the First Principal of HACCP
  38. What is the single most important thing a person can do to maintain hygiene for food safety?
  39. What is the full name of the Federal Agency which creates and enforces safety related standards for businesses?
  40. What is the best way to thaw food safely?
  41. What kinds of nutrients are TCS foods going to be?
  42. What kind of extinguisher should be used for a grease fire
  43. What kind of thermometer is used to take the temperature of environments?
  44. How long will it take a pathogen in the TDZ to multiply sufficiently to make a person sick?
  45. When a first or second degree burn occurs, responders should immediately apply what to the affected area?
  46. What kinds of hazards are described on a MSDS?
  47. Which of the following items would a minor be prohibited from operating in a kitchen: Ovens, Cutters, Ranges, Broilers
  48. What food is most commonly involved in foodborne-illness
  49. This product should be USDA inspected and marked in order to comply with USDA standards and to be acceptable for receiving
  1. a Surface
  2. b Time/Temperature Control for Safety
  3. c Personal Protective Equipment (PPE)
  4. d Food, Acidity, Time, Temperature, Oxygen, Moisture
  5. e First, ask "Am I in danger?" This step will determine whether to attempt to fight the fire or whether to immediately evacuate.
  6. f Cool water
  7. g temperature, contact time, and concentration
  8. h Air
  9. i Handwashing
  10. j Class B
  11. k The establishment can be held responsible (Ways to limit liability may include signage, regular facility checks, etc...)
  12. l 70-125 Degrees Fahrenheit
  13. m Conduct an Analysis
  14. n In the refrigerator
  15. o Food Tampering
  16. p Food Allergies
  17. q 6 hours
  18. r Penetration
  19. s Physical
  20. t FAT TOM
  21. u 4 hours
  22. v Chemical, Physical, and Biological
  23. w Four Hours
  24. x How and when employees should respond to emergencies
  25. y Notifying and Training employees about dangerous chemicals in the workplace
  26. z Chemical Hazards
  27. aa Short and unpolished
  28. ab Cutters - Any heavy machinery including cutters, grinders, patty forming machines, slicers, and saws are prohibited for use by minors, by law.
  29. ac A foodborne-illness outbreak
  30. ad Eggs
  31. ae The create and enforce safety-related standards in the workplace
  32. af either Protein or Carbohydrate
  33. ag Purchase food from an approved and reputable supplier
  34. ah Viruses - Viruses carried by people are the main contributors to foodborne illness and foodborne illness outbreaks
  35. ai They work with gas or electric grills that do NOT involve cooking over an open flame
  36. aj Ready-to-eat food
  37. ak The Occupational Safety and Health Administration
  38. al 41-135 Degrees Fahrenheit
  39. am They have weakened immuned systems.
  40. an Immersion
  41. ao Temperature Danger Zone
  42. ap Cross-contamination
  43. aq Class A
  44. ar Collect physical evidence, fill out OSHA forms, interview all witnesses.

    Hint: Remember that the accident investigation process is about collecting, recording, and reporting what happened in an accident. The only additional steps are keeping all employees informed of procedures (Sept 7) and posting emergency phone numbers (Step 8)
  45. as Class C
  46. at 4 hours remain. (Remember that cooling occurs over 6 hours, 2 hours to 70 and 4 hours to 41 or below. The cooling process allows for 6 total hours.) (117)
  47. au Time and Temperature. While all of the other items can often be controlled by food handlers, the easiest and best way for food handlers to ensure safety is by monitoring and controlling time and temperature.
  48. av 41 degrees Fahrenheit
  49. aw 15 Seconds at 165 F