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40 True/False questions

  1. What is the first HACCP principle?Microorganisms that cause illness

          

  2. Store foodservice cleaning chemicalstongs.

          

  3. If a delivery of fresh fish has dark spots or discoloration,reject the fish

          

  4. Foodhandlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of __________ within 2 hours and hold for 15 seconds.135°F

          

  5. The three categories of food safety hazards are biological, physical andaway from food, utensils, and equipment used for food.

          

  6. What are pathogens?Microorganisms that cause illness

          

  7. Surface probes check the temperature ofmajor hazards at specific points within a food's flow through the operation.

          

  8. Why are elderly people at a higher risk for foodborne illness?Viruses

          

  9. HACCP system focuses mostly onmajor hazards at specific points within a food's flow through the operation.

          

  10. Eggs that will be hot-held for service must be heated to an internal temperature of __________ for at least 15 seconds.155°F

          

  11. Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds.145°F

          

  12. A group of procedures and practices that work together to prevent foodborne illness is a(n)Their immune systems have weakened with age

          

  13. Which type of probe should be used to check the temperature of a hamburger?Penetration

          

  14. A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds.155°F

          

  15. The "first-in, first-out" rule refers topurchasing.

          

  16. Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?Infrared thermometer

          

  17. Pathogens grow well in food that has a temperature between41°F and 135°F

          

  18. When washing hands, the water should beas hot as you can comfortably stand.

          

  19. According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of foodborne illness in the United States annually.above the whole and ground turkey

          

  20. The transfer of allergens from food containing an allergen to the food served to a customer is known asclean, rinse, sanitize, and air-dry.

          

  21. What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?chemical.

          

  22. Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.165°F

          

  23. At what minimum temperature should hot TCS food be held?purchasing.

          

  24. A foodborne-illness outbreak occurs whentwo or more people get the same illness after eating the same food.

          

  25. If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.20

          

  26. A whole chicken must be cooked to an internal temperature of __________ for at least 15 seconds.145°F

          

  27. To scoop ice, usetongs.

          

  28. What is the leading cause of foodborne illnesses?Viruses

          

  29. The correct order for cleaning and sanitizing food-contact surfaces is toclean, rinse, sanitize, and air-dry.

          

  30. Glass from a broken lightbulb is an example of which type of contaminant?Immersion

          

  31. Hands and arms should be scrubbed with soap for at least __________ seconds.Immersion

          

  32. In a refrigerator, raw ground meat should be storedabove the whole and ground turkey

          

  33. To use gloves properly,wash your hands before putting on gloves

          

  34. Which type of pathogen needs to live in a host to survive?Immersion

          

  35. If a foodservice employee has diarrhea or vomiting, he or she shouldcall in sick and stay home.

          

  36. The first step in the flow of food ismajor hazards at specific points within a food's flow through the operation.

          

  37. Which probe should be used to check the temperature of soup?Penetration

          

  38. Shell eggs must be received at a maximum air temperature of45°F.

          

  39. TCS food that is being held at 135°F or higher must have its temperature checked at least41°F and 135°F

          

  40. A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, andViruses