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90 Multiple choice questions

  1. All equipment and surfaces need to be cleaned
  2. Improperly canned food
  3. Cooking always destroys mold
  4. -When they or a household member have diarrhea
    -When they have eaten a meal that caused food poisoning
  5. Metallic
  6. Ants
  7. Do not feed wildlife
  8. It should outline management's responsibilities and should also be used to communicate standards to the staff
  9. Sanitizing
  10. Botanical
    Chemical
    Biological
  11. To prevent food contamination
  12. sliced bread
    ________________
    ARE TCS (PHFs):
    Milk, milk products and eggs
    Meat, poultry, fish, shellfish, and crustaceans
    Sliced melons
  13. Write them down and share them with employees
  14. Pre-rinse
    Wash with detergent
    Intermediate rinse
    Sanitization
    Air dry
  15. To improve working practices by changing staff behavior and attitude
  16. Sanitized daily
  17. The MSDS
  18. To create a system that confirms that HACCP is working
  19. Motivate
    Teach
    Supervise
    Test
  20. -reduced costs from food waste
    -reduced costs from fines
  21. An approach to pest control in which a wide range of practices are used to prevent or solve pest problems
  22. Spores are very difficult to kill
  23. Between 41-135 degrees
  24. Competency testing
  25. increase in media attention and coverage
  26. several choices of soap at each sink

    ARE SUITABLE:

    -Separate sinks for food handlers dealing with raw food
    -Separate facilities for hand washing and for food washing
    -Handwashing sinks close to the entrance of the food preparation area
  27. The toxins have no odor and no taste
    Illness sometimes results in death
  28. Staphylococcus aureus
  29. foodborne disease outbreak
  30. To remove food residue, dirt and grease from surfaces
  31. -It should have sufficient access points to allow inspection
    -It should be self-draining
  32. -They must take and pass an exam administered by the state
    -They must attend training on a continual basis
  33. Material Safety Data Sheet (MSDS)
  34. Local regulatory agency
  35. -Personal hygiene, health screening and illness -reporting procedures
    -Effective temperature control and monitoring practices
    -Procedures for handling foodborne disease outbreaks
  36. Break rooms

    ARE REQUIRED

    Restrooms
    Dish-washing areas
    Food preparation areas
  37. -Practice good hygiene
    -Minimize handling of food
  38. FDA Food Code
  39. TRUE
  40. Clostridium botulinum
  41. -The majority of bacteria are harmless
    -Food poisoning bacteria are the most significant biological contaminant
  42. Because dormant bacteria remain in frozen food and will start to multiply when the food's temperature is raised
  43. Cleaning the food preparation are too often
  44. Rice
    _________________
    ARE ALLERGENS:
    Milk
    Eggs
    Fish and shellfish
    Tree nuts and peanuts
    Wheat
    Soy/soybeans
  45. Cast iron
  46. USDA
  47. Make sure the inspector knows when you disagree

    ARE BEST PRACTICES

    Accompany the inspector throughout the inspection
    Take notes
    Act professionally
  48. Destroy the product
  49. Food that does not reach 165 degrees within two hours must be discarded

    ARE TRUE

    They must be rapidly reheated to an internal temperature of 165 degrees for 15 seconds within two hours

    Food that does not reach 165 degrees within four hours must be discarded

    Food that does not get cooled to 70 degrees within two hours must either be discarded or reheated to 165 degrees and cooled correctly
  50. Meats can be used or sold up to three days past their use-by date
    ______________________________________________________
    ARE TRUE

    -Meat needs to be stored at 41 degrees or below
    -Before storing and prepareing meat, ensure that it is firm and elastic and has a fresh odor
    -Meat should be stored in its original packaging, or in clean and sanitized containers or airtight, moisture-proof wrapping
  51. Not washing hands properly
    Not washing foods properly
  52. The control of hazards throughout the food flow
  53. Entrances and exits
    The interior
    The exterior
  54. Finding out which inspectors are more lenient and dealing only with them

    ARE YOUR RESPONSIBILITY:
    -Becoming familiar with the agencies involved in the US food safety system
    -Determining which federal, state, and local agencies regulate your establishment
    -Obtaining copies of any regulations to which your establishment is subject
  55. Direct
    Indirect
    Drip
  56. Smooth
    Waterproof
    Easy to clean and maintain
  57. -Getting activities completed efficiently and effectively with and through other people
  58. Dining room
  59. 171 degrees
  60. Air-conditioning
  61. The machine should be cleaned at least once a week

    ARE TRUE:

    -The correct water temperature should be monitored and maintained
    -Items placed in the dishwasher should be rinsed first
    -The manufacturer's operating instructions should be followed
  62. It can be easily seen if it falls into food
  63. Through gaps or holes in the building
    Brought in via food delivery
    Brought in via a person
  64. The body's immune response to a food it mistakes as harmful
  65. They keep hair from falling in the food
  66. Food not properly protected
    Damaged packaging
  67. In the food prep area
    _________________________
    DO NOT WEAR APRONS:
    When taking out the trash
    When entering the dining part of the restaurant
    When visiting the restroom
  68. Time
    Temperature
    ______________
    (Food
    Acidity
    Time
    Temperature
    Oxygen
    Moisture)
  69. Who should be notified if a cleaning supply needs to be replinished

    SHOULD SPECIFY:

    What equipment should be cleaned
    Which staff members are responsible for what tasks
    When the cleaning should take place
  70. Target levels
  71. Ensures that food is safe
  72. A map of the sequence of steps or operations involved with a particular food item of process
  73. Before delivery
    During preparation by employees with poor hygiene
    After it is served to customers
  74. Loss of customers and profits caused by selling poor quality food
  75. Air gaps
  76. Prevent time-temperature abuse
    Prevent cross-contamination
  77. A continuous workflow from delivery to service
  78. -Motivate them
    -Offer resources and training
    -Provide solid supervision
  79. All TCS (PHFs) and perishable foods should be checked daily
  80. A migraine headache
    _______________________
    DO REPORT:
    An open wound that cannot be protected by a bandage
    A sore throat with fever
    Vomiting, diarrhea or jaundice
  81. To reduce contamination hazards associated with people
  82. Deny pests and adequate water supply
    Deny pests an adequate food supply
  83. 4 hours
  84. -Minimizing the handling of food
    -Using disposable clorths for wiping hands
    -Following a "clean as you go" policy
  85. 4 hours
  86. Prevention and control
  87. -Serve food quickly after cooking, cooling, or reheating
    -Separate raw food and ready-to-eat food
  88. Clothing and equipment
    Hand-contact surfaces
    Food-contact surfaces
  89. People and buildings
  90. Better positioning within the food industry