culinary 2

what should you do when taking a food order from customers who have concerns about food allergies

Describe each menu item to the customer who ask, including any "secret" ingredients

What temperature should the water be for manual dishwashing?

Must be at least 110 F

A food handler just finished storing a dry food delivery, which step was done correctly?

Stored food away from the wall

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Throw it out

Single use gloves are not required when

Washing product

What should a food handler do to make gloves easier to put on?

Select the right size gloves

What should food handlers do after leaving and returning to the prep area?

Wash hands

What rule for serving bread should food handlers practice?

Do not re-serve uneaten bread

What does the L stand for in the FDA'S ALERT tool?

Look

What is the minimum internal cooking temp for chicken breasts?

165°F (74 °C) for 15 seconds

What factors influence the effectiveness of a chemical sanitizer?

Concentration,temperature,contact time, pH and water hardness.

Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?

24 Hours

What is the minimum internal cooking temperature for a veal chop?

135°F(57 °C)

Why should food temperature be taken in 2 different locations?

Temperature may vary in the food

What causes Preschool age children to be at risk for foodborne illness?

Their immune systems are not strong

How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

Use a test kit to check the sanitizers concentration when mixing it

When can a glass thermometers be used?

When enclosed in a shatter proof casing

A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?

3 p,

What practice should be used to prevent seafood toxins from causing foodborne illness?

Purchasing food from approved , reputable suppliers

What should a server do after clearing a table?

Wash hands

What must food handlers do when handling ready to eat food?

Wear single use gloves

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41?

5 Hours

Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?

Soft boiled eggs

What practice is useful for preventing Norovirus from causing foodborne illness?

Correct handwashing

What condition promotes the growth of bacteria?

FoOd helb between 70 degrees F and 125 degrees F

What is the purpose of hand antiseptic?

Lower the number of pathogens on the skin

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

When can a food handler diagnosed with jaundice return to work?

When approved by the regulatory authority

Parasites are commonly associated with what food?

Wild game

When should a food handler with a sore throat and fever be excluded from the operation?

When the customers served are primarily a high-risk population

Which organization includes inspecting food as one of its primary responsibilities?

U.S. Department of Agriculture

What must an operation do before packaging fresh juice on-site for later sale?

Obtain a variance

Which item is a potential physical contaminant?

Jewelry

What strategy can prevent cross-contamination?

Buy food that does not require prepping

What is the main reason for food handlers to avoid scratching their scalps?

Spreading pathogens to the food

A food handler has a wound on their finger. Can the wound cause a foodborne illness?

Yes, because a wound that contains pathogens can contaminate food.

What is a carrier?

Someone who carries pathogens without getting sick

What is jaundice?

A yellowing of the skin and eyes

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

10 seconds

What should the temperature of the water be when washing hands?

Warm

A food handler wet his hands with warm water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm water and dried them on a cloth side towel. What did he do wrong?

Dried hands on a side towel

Approximately how long should the whole handwashing process take?

20 seconds

After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?

No, hands should only be washed in a designated handwashing sink.

When should food handlers wash their hands?

Before starting a new task

After which activity must food handlers wash their hands?

Clearing tables

What must food handlers do after touching their body or clothing?

Wash their hands.

What is the purpose of a hand antiseptic?

To reduce pathogens to safe levels

Hand antiseptics should be used

after handwashing.

After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?

She did not let the sanitizer dry.

How should food handlers keep their fingernails?

Short and unpolished

Why should food handlers not wear false fingernails?

They are hard to keep clean.

What should a food handler do when working with an infected cut on their finger?

Cover the cut with an impermeable cover and wear a single-use glove.

If a food handler has a wound on their arm, they cannot prepare food until they

cover the wound with an impermeable cover.

Which food item may be handled with bare hands?

Chopped carrots for stew

What is the most important factor in choosing an approved food supplier?

It has been inspected and complies with local, state, and federal laws.

An approved supplier

can show you their inspection report.

Which agency subjects suppliers to food safety inspections?

U.S. Department of Agriculture (USDA)

A chef purchases fresh fish from a local fisherman. Is this an approved supplier?

No, the fisherman is not inspected.

What are Good Manufacturing Practices (GMP) as defined by the FDA?

Requirements for producing safe food

When receiving a delivery of food for an operation, it is important to

inspect all food immediately before storing it.

What is the first thing that should be done when a food delivery arrives?

Inspect the vehicle for signs of contamination.

Should employees be cross-trained so more people have the skills to receive deliveries?

No, specific staff should be responsible for receiving.

What should be done if pests are spotted in a delivery vehicle?

Reject the entire delivery.

What should an employee do if two food deliveries arrive at the same time?

Inspect and store one delivery before accepting another.

What must be done after receiving a key drop delivery?

The delivery must be inspected.

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Label the item to prevent it from accidentally being placed back in inventory.

What must a manager do with a recalled food item in the operation?

Store the recalled item separately from other food.

Where should a manager check to find recall notices?

Food and Drug Administration (FDA)

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Remove the lid of a container and put the thermometer stem into the sour cream.

How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation?

Place the thermometer stem between two packages for a reading.

Where should the thermometer stem be placed when checking the temperature of a chicken breast?

In the thickest part

At what internal temperature should cold TCS food be received?

41°F (5°C) or lower

What must be done with live oysters received at an air temperature of 45°F (7°C)?

They must be cooled to 41°F (5°C) or lower.

At what maximum temperature can milk be received?

45°F (7°C)

At what maximum temperature can shell eggs be received?

45°F (7°C)

At what minimum temperature must hot TCS food be received?

135°F (57°C)

What is the meaning of large ice crystals on frozen food?

The product has thawed and been refrozen.

What are the packaging criteria for accepting nonfood items?

Clean, intact, and protected from contamination

A food item that is received with an expired use-by date should be

rejected

A can has a deep dent, but no product is leaking from it. What should be done with the can?

It should be rejected.

A product's "best by" date states when it should be

eaten for peak quality.

How long must shell stock tags be kept on file?

90 days after the last shellfish was sold or served from the container

Documentation received with fish that will be eaten raw must state

that the fish were correctly frozen.

Fish that will be farm-raised must meet the standards of what agency?

FDA

Ready-to-eat TCS food must be date marked if it will be stored for longer than

24 hours.

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

7 days

What items are stored correctly in a cooler?

Raw shrimp stored above raw steak

Any item not stored in its original container must be

labeled.

What must be included on the label of food that has not been stored in its original container?

The food's common name

What is the discard date for tuna salad that was prepared and stored on October 1?

October 7

A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?

September 4

How should food be rotated in storage?

Items with the earliest use-by dates are used before items with later dates.

What should be done with food that has passed its use-by date?

It should be discarded.

At what temperature must cold TCS food be stored to keep it safe?

41°F (5°C) or lower

At what temperature must hot TCS food be stored to keep it safe?

135°F (57°C) or higher

Where should the air-temperature measuring device be placed in a cooler?

Near the door

Why should overloading coolers be avoided?

It reduces airflow.

What should be done to help keep food safe in a walk-in cooler?

Randomly sample food temperature daily.

What should be done to help keep frozen food safe in a freezer?

Defrost the freezer on a regular basis.