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69 Multiple choice questions

  1. Resist penetration by vermin
  2. Run under cool water,use a microwave, or use a refrigerator
  3. Staphylococcus aureus
  4. An individual's general state of health, his hygiene practices and habits, and the cleanliness of his person and clothing.
  5. Establish supplier specifications
  6. Microorganisms
  7. Hepatitis A
  8. When the gloves they're wearing become soiled or torn, at least every four hours if performing the same continuous task, after handling and raw meat.
  9. Keeping pesticides stored on-site in the chemical storage area with the cleaners and stabilizers when your not using them
  10. Two
  11. A potable water supply line and a non potable water source are directly connected.
  12. Banna
  13. An air gap
  14. The six factors effecting bacterial growth, Food,Acidity, Time, Temperature, Oxygen, and Moisture
  15. 5,000
  16. Immediately exclude the employee from the facility and contact the local regulatory agency
  17. Instructions for disposal of the material
  18. Dry
  19. Tuna
  20. Food held at the incorrect temperature, food not cooked to the proper temperature, cross contamination, food purchased from an unapproved source, poor personal hygiene practice
  21. Bacteria may have been allowed to grow during the thawing
  22. .85;4.6
  23. Two hours
  24. Rapidly reheat the soup until it reaches a minimum internal temperature of at least 165 degrees for 15 seconds.
  25. Maintain the facility and practice good sanitation so that food and water sources and harborage areas for pests are minimized or eliminated
  26. Hot and cold running water, soap,an acceptable method for drying hands, and a waste receptacle if paper towels are used
  27. Use in an air conditioner to cool air
  28. Ensuring compliance with the fad model food code, being a certified food protection manager or demonstrating a working knowledge of food service sanitation concepts and ensuring food safety
  29. Critical control point
  30. Wash rinse sanitize and air dry
  31. Before and after handling raw foods. After cleaning tables or handling soiled dishes. After taking the garbage out.
  32. Anisakis simplex
  33. Documents that your plan will control hazards
  34. In a clean,dry location with the bottoms up so the inside of the glass does not become contaminated
  35. Tomatoes cooked in a copper pot. Copper water lines connected to a carbonated beverage dispenser without a proper backflow prevention device., insecticide applied to cove bases and around exterior door moldings by the manager of the establishment.
  36. Intoxication
  37. 135 degrees
  38. 155 degrees for 15 seconds
  39. Staphylococcus aureus, clostridium botulinum, bacillus cereus
  40. The food was unsafe, the food caused harm, and the warranty of sale was violated
  41. A minimum of three months, and shall not be allowed to return to work until after three consecutive stool cultures test negative for S Typhi
  42. Staph
  43. It isn't as effective at a pHone below 6.0 or above 7.5.
  44. Pre planned actions
  45. 110 degrees unless a different temperature is recommended by the detergent manufacturer
  46. As often as necessary to prevent the accumulation of soil such as dust, dirt, cob- webs ,grease, and food debris.
  47. 41 degrees F (5C) or below
  48. Wetting hands with hot running water, applying soap,rubbing hands together vigorously for at least 20 seconds, scrubbing under fingernails, rinsing hands under running water, drying hands on a paper towel or with a hot air dryer.
  49. Rotate stock so that the oldest product is used before the newer product
  50. Be calibrated and accurate within 2 degrees
  51. Properly wash his hand
  52. A block grease trap will cause wastewater to back up and over flow
  53. Cooking hamburger patties
  54. Chemical hazard
  55. Yes if the worker keeps the sore properly bandaged and wears a glove to protect the bandage.
  56. At least two times the diameter of the supply line,but never less than 1 inch
  57. Dry your hands on a disposable paper towel or under a hot air dryer.
  58. Salmonella, Listeria monocytogenes, campylobacter jejuni
  59. Effectively washing hands
  60. At 180 degrees
  61. There immune system s are less developed than that of an adult
  62. Cooked rice
  63. Insects and rodents can carry pathogenic microorganisms, contaminate food, and make people ill
  64. Reducing risks by hazards and identifying ways to control those hazards in an ongoing food safety program
  65. It works in most temperatures and oH ranges
  66. 171 degrees for 30 seconds
  67. Any raw chicken beef or pork
  68. A critical limit established
  69. They receive no further washing or cooking prior to being eaten