Both Diagnostic Tests Material

Which is true about self-inspections?

They should mirror inspections performed by the regulatory authority.

What should be looked for when conducting a self inspection?

How crisis management is handled.

What is needed to operate a food establishment?

A permit to operate.

What must be done before starting any new construction or remodeling project?

A plan must be submitted to the regulatory authority.

Which is critical to building a strong food safety culture?

Modeled desired behaviors expected from employees.

Which behavior contributes to a strong food safety culture?

A food handler washes their hands because they know people can get sick if they don’t.

When is a HACCP plan required?

In most cases, it’s not required.

Which is a critical control point (CCP)?

Cooking chicken to 165 degrees fahrenheit for <1 second

A customer returns a carry out container to a restaurant to be refilled with food. It looks clean, but they will not refill it. Is this restaurant correct to refuse?

Yes, because the container is a single serve container that is not designed to be refilled.

What can employees do to reduce the risk of intentional contamination?

Secure all ingredients and supplies

A manager can ensure employees are following their training by

monitoring them.

When should employees be trained?

When first hired and on an ongoing basis

When can a food handler who is vomiting return to work?

When symptom free for 24 hours

A cook is constantly sneezing while preparing food. What should the manager do?

Restrict the person from working with exposed food utensils and equipment.

How should a quick service employee with a sore throat and fever be handled?

Restrict the person from working with exposed food utensils and equipment

A food handler is wearing a necklace, watch, earrings, and facial jewelry. Which items mist be removed before prepping food?

The watch

A food handler washed their hands in the three-compartment sink. They wet them with warm water, scrubbed them with soap for 10 seconds, rinsed them with warm water, and dried them with a single use towel. What did they do wrong?

Washed them in a three compartment sink.

When must a food handler who is assembling boxed lunches change gloves?

After four hours

A food handler has an infected wound on the palm of their hand. What must be done for them to be able to work with food?

The wound must be covered with an impermeable cover and a single use glove must be worn.

Where may you find allergens listed on a food label?

Within the ingredients listing

How should an establishment handle ingredient substitutions from a vendor to prevent an allergic reaction?

Identify possible substitutions in advance and evaluate the substitution for acceptability

Which food item is a common allergen?

Sesame

What must be provided in an establishment to prevent allergic reaction?

Written notification of major allergens in the food served.

To prevent cross-contact,

clean and sanitize surfaces utensils and equipment before each use.

What should food handlers do to prevent food allergens from being transferred to the food?

Use separate utensils and equipment for allergen special orders

A cook preparing a Caesar salad places hard-boiled egg slices on top before remembering the guest has an egg allergy. Since cross contact occurred, what do they need to do?

Discard the salad.

A restaurant is bottling their house salad dressing for retail sale. What must be included in their label?

Source of major food allergens in the dressing.

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

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

A food delivery truck arrives at a foodservice establishment. What is the first step that must be taken?

The delivery truck must be inspected.

Which food should be rejected during receiving?

Cans with small dents in the can body.

In what top-to-bottom order should raw salmon, chicken, ground beef, and a beef roast be stored in a cooler?

1 salmon 2 beef roast 3 ground beef 4 chicken

Food should be stored from walls at least off the floor.

6 in 15 cm

When must single use gloves be changed?

As soon as they become torn.

Which food item may be handled with bare hands?

Chopped potatoes for soup.

A cook must check the internal temperature of a chicken breast. Where should they insert the thermometer probe?

In the thickest part of the chicken breast.

What is the minimum internal cooking temperature for salmon?

145 degrees F for 15 seconds.

Chicken breast will be partially cooked for later service. What is the maximum amount of time to cook the chicken during initial cooking?

60 minutes

Where should a small stockpot of meat sauce be placed to cool?

A sink of ice water.

Food must be cooled from 135 degrees F to 70 degrees F within hours and then 70 degrees F to 41 degrees F or lower in the next hours.

Two,Four

Which TCS food has been cooled correctly?

Shrimp fried rice cooled from 135 degrees F to 70 degrees F in one hour and then 70 degrees F to 41 degrees F in four hours.

Meatballs are being reheated for hot holding on a buffet. What temperature must the meatballs be reheated to?

165 degrees F for 15 seconds within two hours.

To what temperature must you reheat chili for immediate service?

Any temp

What temperature must commercially processed and packaged ready-to-eat food be reheated to?

135 degrees F

What should be done with ready-to-eat TCS food that will prepped on-site and held for longer than 24 hours?

Date-mark it.

When must you discard tuna salad that was prepped on July 19?

July 25th

Which method is a safe way to thaw frozen shrimp?

As part of the cooking process.

A package of vacuum-packed frozen tuna states that the fish should remain frozen until used. When should the tuna be removed from the packaging?

Before it’s thawed in the refrigerator.

A manager is purchasing equipment for the operation. What mark should the manager look for to ensure the equipment is safe to use with food?

NSF mark UL EPH classified mark or ETL sanitation mark

What is the minimum temperature that must be maintained when holding chicken soup for service?

135 degrees F

A food handler has been holding chicken salad for sandwiches in a cold well for four hours. When they check the salad’s temperature, it is 50 degrees F. What do they need to do?

Discard the chicken salad.

When do menu items containing TCS food need a customer advisory?

When the items are raw or undercooked

Which item may be re-served to another customer?

Unopened condiment packets

What should the label for soup on a buffet include?

Name of the food

Which utensil has been stored correctly?

A serving spoon stored in meatballs with the handle above the container rim

Utensils that are used continuously must be cleaned and sanitized at least once every hours.

Four

Storing raw meat separately from ready-to-eat during transport for off-site service helps prevent

cross-contamination

A slicer is being used continuously to slice deli meat. How often must it be cleaned and sanitized?

Every four hours

What is the correct way to clean and sanitize a prep table?

Remove food from surface, clean, rinse, sanitize, air-dry

What is the first step for cleaning and sanitizing items in a three-compartment sink?

Scrape or remove food from surface of items?

What’s the difference between a disinfectant and a sanitizer?

Sanitizers reduce pathogens while disinfectants inactivate or eliminate them

A manager just finished creating a master cleaning schedule. What’s the next step?

Train staff to follow the program

What information must a master cleaning schedule contain?

What should be cleaned, when, by whom, and how

An employee is pouring a cleaner from its original container into a spray bottle. What must the food handler write on the label of the spray bottle?

The common name of the chemical

The owner of a small Italian restaurant plans on expanding the size of their kitchen. What must be submitted to the regulatory authority before starting construction?

The plan for the project

What is the purpose of a food safety management system?

To prevent foodborne illness by controlling risks and hazards

Which is an approved source for potable water?

Water transport vehicle

A food handler drops the end of a hose into a mop bucket and turns on water to fill it. What has the food handler done wrong?

Created a cross-contamination

At what minimum temperature must running water be supplied to a handwashing station?

85 degress F 29 degrees C

Where must wastewater be disposed of?

An approved sewage system

Which locations in an establishment typically require the brightest lighting?

Prep Areas

What is one way to keep an operation pest-free?

Deny pests access to the operation

Which is a good reason to carefully clean an establishment?

It destroys insect eggs

When should you repair or replace equipment in the operation?

When it’s worn

Outdoor garbage containers should be

kept covered at all times.

A manager requires employees to store personal items in a designated area. What is the primary reason for doing this?

To avoid contamination of food and food-contact surfaces.

What should a foodservice operation do when accommodating guests with service animals?

Check with the local regulatory authority for specific requirements

Which situation is an imminent health hazard?

A backup form a floor drain that has come in contact with food

Sewage backs up in a food storage area and there is a significant risk of contamination to food. What should be done?

Stop service and notify the regulatory authority.

A foodservice establishment experiences a power outage and closes to protect the public. When can the establishment reopen?

Once they have approval from the regulatory authority.

A manger is notified of a recall on a specific food item. What must the manager do with the recalled item?

Store the recalled item separately from other food.

The purpose of a food safety management system is to

Prevent foodborne illness by controlling risks and hazards

A managers responsibility to actively control risk factors for foodborne illnesses is called:

Active managerial control

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Corrective action

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Management oversight

One way for managers to show that they know how to keep food safe is to:

Become certified in food safety

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

Throw the food away

An imminent health hazard, such as water supply interruption, requires immediate correction or:

Closure of the operation

What is the best way to protect food from deliberate tampering?

Make it as difficult as possible for someone to tamper with it

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:

Who is in the facility

Where should food handlers wash their hands?

Designated sink for handwashing

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

Wash their hands

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

10 seconds

After which activity must food handlers wash their hands?

Clearing tables

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

Spreading pathogens to the food

When may food handlers wear plain-band rings?

At any time

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

Cover the wound with an impermeable bandage or finger cot and a glove

What is the only jewelry that may be worn on the hands or arms while handling food?

Plain-band ring

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

At least 2

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

Customers served are primarily a high-risk population

What is a basic characteristic of a virus?

Requires a living host to grow