| A | B |
|---|
| According to the FDA Food Code 2013, cooked TCS food should be cooled as follows: | From 135°F to 70°F within two hours; from 70°F to 41°F or colder within four additional hours |
| Which is not an acceptable method of cooling food? | Placing hot food in shallow pans and leave at room temperature for initial cooling |
| According to the FDA Food Code 2013, the temperature danger zone is: | Above 41°F to below 135°F |
| What is the significance of spore forming pathogens as a public health concern? | organisms cannot be killed by normal cooking temperatures, Processors need to ensure they're using commercially canned food, Proper cooling and storage needs to happen to prevent spores from growing |
| ou should cool hot food to 70 F within 2 hours and then to 41F within 4 hours | What are the proper steps for cooling? |
| Which of the following is not a recommended method for cooling? | Covering the food and leaving it on a prep table |
| Hot foods placed in refrigerator for cooling must be tightly covered: | After being cooled |
| What happens when a food is frozen? | The amount of time it can be kept is extended compared to refrigeration |
| What are spore forming organisms? | Clostridium botulinum, Clostridium perfringens, Bacillus cereus |
| Foods in reduced oxygen packages provide the ideal growth conditions for which of the following? | Clostridium botulinum |
| When an individual is made sick by a toxin present in the food, it is called: | Foodborne intoxication |
| You see that the food handler you assigned to prepare the salad has a small cut on their hand. You should: | Have them put on a watertight bandage over the cut and wear gloves |
| An incorrect use of hand sinks. | A handwashing sink in the kitchen is being used to hold a tray of cookies that are cooling |
| Employees with bandaged cuts on their hands always need to: | wear gloves over their bandage |
| What does not kill Staphylococcus aureus | heat |
| Most common foodborne illness in the US | Norovirus |
| Norovirus is also known as | Stomach bug or stomach flu |
| When washing hands, rub the soap into your hands and arms vigorously for at least: | 10 seconds |
| A food handler must always wash his or her hands: | Before starting work, During food preparation as often as necessary to keep their hands clean and to prevent cross-contaminatio, When switching between handling raw and ready-to-eat food |
| the following employees would not have to be excluded from work, if they do not work with a highly susceptible population? | Employee who has a sore throat |
| Which of the following organisms is associated with large amounts of people in close quarters? | Norovirus |
| The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of a manual washing sink is to: | Measure it using correct test strips |
| If a sanitizer accidentally contaminates food, it is a: | Chemical contaminant, |
| Which of the following are the correct steps to follow when using your manual 3 compartment sink to wash dishes and utensils? | pre-scrape and pre-flush, wash, rinse, sanitize, and air dry |
| Which of the following items is not on a Safety Data Sheet (SDS)? | The appropriate concentrations needed for sanitizing with the chemical |
| What surfaces are required to be both cleaned and sanitized? | Food-contact surfaces, Hand-contact surfaces, Floors and walls, |
| If your restaurant is using a meat slicer to cut roast beef all day, how often must that slicer be cleaned if it is in continuous use? | Every 4 hours |
