front 1 When delivering food for off-site service, raw poultry must be stored? | back 1 separately from ready-to-eat food. |
front 2 How should the temperature of a shipment of sour cream be taken when it arrives at an operation? | back 2 Remove the lid of a container and put the thermometer stem into the sour cream. |
front 3 What is the best way to protect food from deliberate tampering? | back 3 Use the USDA A.L.A.R.M. system. |
front 4 After scraping and washing, what is the third step in cleaning and sanitizing a prep table? * | back 4 Rinsing |
front 5 To prevent food allergens from being transferred to food, | back 5 clean and sanitize utensils before preparing an allergen special order |
front 6 A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out? | back 6 3:00 p.m. |
front 7 The water provided to a handwashing sink must be | back 7 potable water only. |
front 8 Soup on a buffet should be labeled with the_________________ | back 8 name of the food. |
front 9 Which symptom could mean a customer is having an allergic reaction to food? | back 9 Swollen lips |
front 10 A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.What has the food handler done wrong? * | back 10 Created a cross-connection |
front 11 A manager’s responsibility to actively control risk factors for foodborne illnesses is called * | back 11 active managerial control. |
front 12 Which is a Big Eight food allergen? | back 12 Wheat |
front 13 What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? | back 13 Smooth and durable |
front 14 Hot TCS food being hot-held for service must be at what temperature? * | back 14 135°F (57°C) or above |
front 15 An imminent health hazard, such as a water supply interruption, requires immediate correction or * | back 15 closure of the operation. |
front 16 Cold food can be held intentionally without temperature control for ____ hours as long as it does not exceed 70°F (21°C). * | back 16 6 |
front 17 Which is a chemical contaminant? A Bones in a chicken fillet BNorovirus in shellfish C Metal shavings in a can of peaches DTomato juice served in a pewter pitcher | back 17 Tomato juice served in a pewter pitcher |
front 18 Which food item may be handled with bare hands? * Sliced cheese for sandwiches Boiled egg slices for salad Chopped carrots for stew Parsley for garnish | back 18 Chopped carrots for stew |
front 19 When must a consumer advisory be provided for menu items containing TCS food? | back 19 When the item is raw or undercooked. |
front 20 What should food handlers do after prepping food and before using the restroom? * | back 20 Take off their aprons |
front 21 What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? * | back 21 Date mark it. |
front 22 The purpose of a food safety management system is to | back 22 prevent foodborne illness by controlling risks and hazards |
front 23 What is the minimum temperature that must be maintained when holding hot soup for service? * | back 23 135°F (57°C) |
front 24 When should a food handler with a sore throat and fever be excluded from the operation? * | back 24 Customers served are primarily a high-risk population |
front 25 Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? * | back 25 70°F (21°C) |
front 26 To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know | back 26 who is in the facility. |
front 27 When may food handlers wear plain-band rings? * | back 27 At any time |
front 28 Which method is a safe way to thaw food? * | back 28 As part of the cooking process |