Food Safety Management June 17, 2024 by Brian Klein /230 0 votes, 0 avg 69 Food Safety Management 1 / 230 Which statement about the Food and Drug Administration (FDA) is true? The FDA shares the responsibility of inspecting interstate establishments with the USDA The FDA urges local regulatory authorities to adopt the Model Food Code but don't require it Neither Both Wrong! Thats right! 2 / 230 What can happen during a power failure or a refrigeration problem? Unable to control the temperature of food Pathogens will begin growing Neither Both Wrong! Thats right! 3 / 230 According to ServSafe, the following steps are essential to implement what? 1. Identify Risks2. Monitor3. Corrective Action4. Management Oversight5. Training6. Re-evaluation Active Managerial Control (AMC) A HACCP plan Neither Both Wrong! Thats right! 4 / 230 What does the FDA provide for city, county, state, and tribal agencies? Food safety regulation suggestions A Model Food Code based on science Neither Both Wrong! Thats right! 5 / 230 Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation? To protect the food from contamination So it doesn't make more people sick Neither Both Wrong! Thats right! 6 / 230 How can cross-contamination be avoided during cold storage? Wrap or cover food to protect it from contamination Keep raw meat, poultry, and seafood below RTE food Keep raw meat, poultry, and seafood separate from RTE food All are correct Wrong! Thats right! 7 / 230 Who should you request recent inspection reports from for review? Your suppliers Your PCO Neither Both Wrong! Thats right! An approved reputable supplier should be able to produce inspection reports upon request. Your PCO is your Pest Control Operator. 8 / 230 When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)? Store the suspected product in a secure location separate from other food Label the suspected product, "Do NOT use/Do NOT discard" Neither Both Wrong! Thats right! 9 / 230 What is true about a cut or burn that is infected? A cut or burn with pus or fluids is infected Infections contain pathogens and must be covered Restrict food handlers with uncovered cuts or burns All are correct Wrong! Thats right! 10 / 230 Which government agency is responsible for inspecting food? The USDA inspects only meat, poultry, and egg products The FDA inspects all food except for meat, poultry, and eggs Neither Both Wrong! Thats right! Your local regulatory authority will inspect your processes and your facility. They will NOT inspect your food, unless they’re investigating an outbreak. 11 / 230 How does the Centers for Disease Control and Prevention (CDC) protect the public from foodborne illness? By researching the causes of outbreaks By helping regulatory authorities investigate outbreaks Neither Both Wrong! Thats right! 12 / 230 What are the sinks used for when cleaning and sanitizing items in a three-compartment sink? The first sink is where the items are washed The second is where the items are rinsed The third is where the items are sanitized All are correct Wrong! Thats right! 13 / 230 What is a critical control point (CCP) in the HACCP system? A specific point in a food processing method where you can intervene A point where identified hazards can be prevented, eliminated, or reduced to safe levels Neither Both Wrong! Thats right! Depending on the process, there may be more than one CCP. 14 / 230 What should you do if staff are using or storing chemicals or cleaning tools incorrectly? Show them the proper way Take corrective action immediately Neither Both Wrong! Thats right! Take corrective action by cleaning and sanitizing surfaces and throwing out food that may have been contaminated. Then coach or retrain staff on the proper way the chemicals or cleaning tools should be used or stored. 15 / 230 Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food: • RTE food touches a contaminated surface• Contaminated wiping cloths are used on food-contact surfaces• Contaminated food touches or drips onto RTE food• Staff touch contaminated food and then touch RTE food• Contaminated food is combined with another food and NOT cooked What risk factor is demonstrated by these examples? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 16 / 230 What can help ensure the safety and quality of your operation’s food? Following good receiving procedures Purchasing from approved, reputable suppliers Neither Both Wrong! Thats right! 17 / 230 What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism? Improperly canned food Reduced-oxygen packaging (ROP) Food with a low acidity level All are correct Wrong! Thats right! Low-acid vegetables that have been time-temperature abused, untreated garlic and oil mixtures, and baked potatoes have also been linked. 18 / 230 When should you provide food safety training for your staff? As soon as they're hired If they often make mistakes Neither Both Wrong! Thats right! 19 / 230 Why do mushrooms need to be purchased from approved, reputable suppliers? Biological toxins are NOT destroyed by cooking or freezing Dangerous mushrooms are difficult to identify Neither Both Wrong! Thats right! Because biological toxins cannot be destroyed by cooking or freezing, its important to purchase food with this risk from approved, reputable suppliers. 20 / 230 What is the difference between a disclosure and a reminder? A disclosure informs the customer that the food is served raw or undercooked A reminder informs the customer of the increased risk of foodborne illness Neither Both Wrong! Thats right! 21 / 230 What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased? A food recall notification An Allergen Special Order Neither Both Wrong! Thats right! 22 / 230 What is corrective action? Immediately correcting an unsafe situation or practice Coaching an employee who is doing something incorrectly Neither Both Wrong! Thats right! 23 / 230 Why can the codes regulating your operation differ from the FDA Model Food Code? Regulations in the Model Food Code are recommended but NOT required Local regulatory authorities are free to create their own regulations Neither Both Wrong! Thats right! 24 / 230 When food is restored to a safe condition by reheating it, what is this called? Corrective action Reconditioning Neither Both Wrong! Thats right! 25 / 230 Who’s inspection reports should review these areas? • Receiving and storage• Processing• Shipping• Cleaning and sanitizing• Personal hygiene• Staff training• Recall program• HACCP program or other food safety system Your supplier's inspection reports Your inspection reports Neither Both Wrong! Thats right! 26 / 230 Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called? A Time-temperature Indicator (TTI) Maximum Registering thermometer (MRT) Neither Both Wrong! Thats right! A Maximum Registering thermometer (MRT) measures the highest temperature reached during use, but it doesn’t measure how long the temperature was maintained. 27 / 230 The inspection reports of an approved, reputable supplier should address these areas: • Shipping• Processing• Staff training• Recall programs• Personal hygiene• Receiving and storage• Cleaning and sanitizing• Food Safety Management Systems Which is an example of a Food Safety Management System? Hazard Analysis Critical Control Points (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! 28 / 230 What can be prevented by making policies and procedures for these critical activities? • Controlling time-temperature• Using the correct tools• Monitoring food temperatures• Recording food temperatures• Taking corrective actions The growth of pathogens Time-temperature abuse Neither Both Wrong! Thats right! 29 / 230 A supplier’s inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or an authorized third party. What should the reports be based on? Good Agricultural Practices (GAP) Good Manufacturing Practices (GMP) Neither Both Wrong! Thats right! 30 / 230 When should staff have food safety training? When they are first hired On an ongoing basis Neither Both Wrong! Thats right! 31 / 230 Which government agency issues the model food code? The Food and Drug Administration (FDA) State and local regulatory authorities Neither Both Wrong! Thats right! 32 / 230 Which is a basic rule of pest prevention? Deny pests access to the facility Work with a licensed Pest Control Operator (PCO) Deny pests food, water, and shelter inside and outside the facility All are correct Wrong! Thats right! 33 / 230 These are the five most common causes of foodborne illness: • Purchasing food from unsafe sources• Failing to cook food correctly• Holding food at incorrect temperatures• Using contaminated equipment• Practicing poor personal hygiene What does ServSafe call these? Common Risk Factors Food-handling mistakes Neither Both Wrong! Thats right! 34 / 230 A disclosure informs guests that the food is served raw or undercooked and can be put next to the item on the menu. What’s another way to note a disclosure on your menu? Put the disclosure statement in a footnote at the bottom of the menu Bring attention to the footnote by putting an asterisk next to the food Neither Both Wrong! Thats right! 35 / 230 What should you do when confronted with a crisis in your operation? You need to determine if your operation has a significant risk to food safety If the risk to food safety is significant, stop service and notify your regulatory authority Neither Both Wrong! Thats right! You must have approval from your local regulatory authority before you can reopen and continue service 36 / 230 How will you know if a product you purchased is recalled by the manufacturer? By monitoring recall notifications from the FDA and USDA The vendor will notify you when there has been a recall Neither Both Wrong! Thats right! You can stay updated by monitoring the recall notifications issued by the FDA and USDA for the products that you use in your operation. 37 / 230 How does a food safety management system prevent foodborne illness? Controlling risks and hazards throughout the Flow of Food By reducing the number of pathogens to a safe level Neither Both Wrong! Thats right! 38 / 230 When a crisis occurs in your operation, you must determine if there is a significant risk to the safety or security of the food. What’s your immediate course of action when such a risk exists? Stop service Notify your local regulatory authority Neither Both Wrong! Thats right! 39 / 230 What should you do if you suspect that someone may have consumed chemicals? Call your local emergency services (911) Consult the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! You should also call the poison control center. 40 / 230 Which government agency created the acronym ALERT as a tool for operations to use when developing a food defense program? The Centers for Disease Control and Prevention (CDC) The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 41 / 230 The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this? Keeping storage areas locked Limiting access to food prep areas Neither Both Wrong! Thats right! The FDA suggests that you train staff to spot food defense threats and create a system of handling damaged products. 42 / 230 After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food? Damaged packaging Spoiled food Neither Both Wrong! Thats right! 43 / 230 In what situation could an attack of deliberate contamination of food occur? Anywhere Anytime Neither Both Wrong! Thats right! 44 / 230 What should a supplier’s inspection reports be based on? Good manufacturing practices (GMP) Good agricultural practices (GAP) Neither Both Wrong! Thats right! 45 / 230 Which is true about a disgruntled employee? A disgruntled person is unhappy, annoyed, or disappointed about something A disgruntled employee has negative feelings about their employer Neither Both Wrong! Thats right! ServSafe uses the term "disgruntled employee" when discussing who could be motivated to deliberately contaminate food. 46 / 230 Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system? That your system is working Your system is effective Neither Both Wrong! Thats right! 47 / 230 Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here: • The menu• Brochures• Table-tents• Signs What is the recommended way of putting it on the menu? On the menu next to the item In a footnote at the bottom of the menu Neither Both Wrong! Thats right! 48 / 230 When does smoking food require a variance? When it's done to preserve food When it's done to enhance flavor Neither Both Wrong! Thats right! 49 / 230 Which is a consumer advisory? A 'Disclosure' discloses to guests when a menu item contains TCS ingredients that are raw or undercooked A 'Reminder' reminds guests of the increased risk of foodborne illness with food that is raw or undercooked Neither Both Wrong! Thats right! You must note it on the menu next to the item 50 / 230 Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits? Establish a minimum or maximum limit for each critical control point These limits prevent, eliminate, or reduce the hazard to a safe level Neither Both Wrong! Thats right! 51 / 230 First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing? Set the suspected product aside, keeping it separate from other food Label it "do NOT use/do NOT discard," and instruct staff to leave it alone Neither Both Wrong! Thats right! 52 / 230 In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm? Eliminate the hazard Reduced the hazard to a safe level Neither Both Wrong! Thats right! 53 / 230 What should be included on the label of food that will be used on-site? The name of the food or a description The date the food was prepared When it must be served, sold, or thrown out All are correct Wrong! Thats right! 54 / 230 A manufacturer may issue a recall notice when contamination is suspected or confirmed in a food product. What is another reason a manufacturer could issue a food recall? The product is NOT labeled or branded correctly A food allergen is NOT identified on its label Neither Both Wrong! Thats right! 55 / 230 What does a HACCP system need to be based on to be effective? A written plan A Regulatory Variance Neither Both Wrong! Thats right! 56 / 230 Why can’t a food service operation offer food prepared in a private home? Private homes are NOT inspected Private homes are NOT regulated Neither Both Wrong! Thats right! Food prepared at home is from an unsafe source because private homes are NOT inspected by regulatory authorities. 57 / 230 What kind of food safety regulations are in the FDA Model Food Code? Recommended Science-based Neither Both Wrong! Thats right! 58 / 230 The Americans with Disabilities Act (ADA) provides civil rights protection to those with non-transmittable diseases. Which disease is NOT transmittable in food? HIV (Human Immunodeficiency Virus) Hepatitis B Neither Both Wrong! Thats right! You can NOT fire or restrict someone for having a disease that is NOT foodborne. And you need to maintain the confidentiality of these staff by keeping their condition private. 59 / 230 How can you ensure that recalled food items are NOT used or returned to inventory by mistake? Instruct staff NOT to use the items Label it with "Do NOT Use, Do NOT Discard" Neither Both Wrong! Thats right! 60 / 230 What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”? An imminent health hazard A public health intervention Neither Both Wrong! Thats right! 61 / 230 According to Principle 4 in the HACCP system, how do you “Establish Monitoring Procedures”? Determine how your operation will monitor the critical limits Identify who will monitor the critical limits and how often they will be checked Neither Both Wrong! Thats right! The critical limits must be monitored to make sure they are being met. Principle 4 deals with this by "Establishing Monitoring Procedures". 62 / 230 Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness: • Time-temperature abuse• Cross-contamination• Poor personal hygiene• Poor cleaning and sanitizing The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called? Five Food Handling Mistakes Five Common Risk Factors Neither Both Wrong! Thats right! 63 / 230 When should your staff have food safety training? When they're hired When it's needed Neither Both Wrong! Thats right! 64 / 230 What should customers be advised about when they order a TCS food item that is served raw or undercooked? Customers need to be made aware that the food is raw or undercooked The increased risk of foodborne illness when eating raw or undercooked food Neither Both Wrong! Thats right! 65 / 230 The labels on bulk food bins in self-service areas must be in clearly visible. How does ServSafe suggest doing this? Attach a card to the bin with the required information Post a sign with the required information next to the bin The original label may be crafted into a sign or card All are correct Wrong! Thats right! 66 / 230 Which is true about the National Sanitation Foundation (NSF)? Like ServSafe, the NSF is accredited by the American National Standards Institute (ANSI) The National Sanitation Foundation (NSF) establishes standards for food service equipment Neither Both Wrong! Thats right! Restaurant and foodservice managers should look for an NSF international mark (or ul eph product mark) on commercial foodservice equipment 67 / 230 When should a manager practice active managerial control? Throughout the Flow of Food Before coming to work Neither Both Wrong! Thats right! 68 / 230 How do food products that contain a major allergen express this on the label? It's included as part of the common name of the food It's shown in a contains statement It's shown in parenthesis after the ingredient All are correct Wrong! Thats right! 69 / 230 What is an example of a threat to the physical security of your operation that could be a risk to food safety? Unauthorized people in storage and food prep areas Severe weather or natural events Neither Both Wrong! Thats right! 70 / 230 Which agency inspects food to ensure its safety? The Food and Drug Administration (FDA) The U.S. Department of Agriculture (USDA) Neither Both Wrong! Thats right! 71 / 230 What is required if pest prevention materials are kept at the facility? Check your local regulatory authorities' requirements for disposing of pesticides Stored them separately from food, food contact surfaces, and equipment Keep them in their original container with the original manufacturer's label All are correct Wrong! Thats right! Your PCO should be responsible for storing and discarding most materials used. 72 / 230 If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers? A disclosure A reminder Neither Both Wrong! Thats right! Notices must be provided to customers if you serve raw or undercooked menu items. 73 / 230 State and local regulatory authorities make the regulations that these establishments must follow: • Restaurants• Food retailers• Vending operators• Schools and daycare centers• Hospitals and assisted living centers What additional responsibilities do state and local regulatory authorities have for these establishments? Inspecting their food service operations Enforcing compliance with regulations Neither Both Wrong! Thats right! 74 / 230 How can you prevent contamination of food and food-contact surfaces when using chemicals? Cover them or store them in another place Clean and sanitize surfaces afterward Neither Both Wrong! Thats right! 75 / 230 Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from? Food, utensils, and equipment Linens and single-use items Neither Both Wrong! Thats right! 76 / 230 What are the requirement for the chemicals you use and store in your operation They must be necessary for the operation They must be approved for use in food service They must be purchased from approved suppliers All are correct Wrong! Thats right! 77 / 230 According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs? A dessert menu A children's menu Neither Both Wrong! Thats right! 78 / 230 Staff need to know they must report to you if they are sick. What food safety program is this a part of? A Food Safety Management System Personal hygiene program Neither Both Wrong! Thats right! 79 / 230 What form of biological contamination causes the most foodborne illnesses? Bacteria specifically Pathogens in general Neither Both Wrong! Thats right! Bacteria is a pathogen. Viruses, parasites, and fungi are also pathogens. All of these can cause illness with bacteria being the most common. 80 / 230 What government agency regulates the interstate commerce of food? The U.S. Department of Agriculture (USDA) The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 81 / 230 When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned? Four hours Two hours Neither Both Wrong! Thats right! 82 / 230 What kind of food safety training should you provide for your staff? General training for all staff Job-specific training for individual staff Neither Both Wrong! Thats right! 83 / 230 Management oversight is essential to implementing active managerial control. What is the purpose of management oversight? To verify that your policies and procedures are being followed To verify that your corrective actions are being followed Neither Both Wrong! Thats right! 84 / 230 Hands should NOT be washed in which sink? A food prep sink A dishwashing sink A sink is used for dumping wastewater All are correct Wrong! Thats right! 85 / 230 What document can your regulatory authority issue that will allow a regulatory requirement to be waived or changed? A Regulatory Variance A HACCP plan Neither Both Wrong! Thats right! 86 / 230 Why could your jurisdiction’s food safety regulations differ from the FDA’s Model Food Code? The regulations in the FDA Model Food Code are only recommendations Your Local Regulatory Authority is NOT required to adopt the FDA Model Food Code Neither Both Wrong! Thats right! 87 / 230 Who does ServSafe recommend developing relationships with and knowing their food safety practices? Your suppliers Your inspectors Neither Both Wrong! Thats right! 88 / 230 Contamination of the water supply by terrorists or activists is possible. What is a more common way the water supply could be contaminated? Broken water mains Water treatment facilities' problems Neither Both Wrong! Thats right! 89 / 230 What are some examples of Principle 6 verifying that the system works? Comparing and analyzing temperature logs each week Performing procedural checks every shift to identify problems Neither Both Wrong! Thats right! 90 / 230 Why is every HACCP plan different? Because the Model Food Code is just a set of recommendations Because every operation has different equipment and processes Neither Both Wrong! Thats right! 91 / 230 In a system of Active Managerial Control (AMC), how can you be proactive rather than reactive in controlling the risk of foodborne illness? By anticipating risks By planning for risks Neither Both Wrong! Thats right! 92 / 230 What’s the difference between Contact Time and Onset Time? Contact Time is how long it takes a sanitizer to kill pathogens Onset Time is how long it takes for symptoms of an illness to begin Neither Both Wrong! Thats right! 93 / 230 Where should a dishmachine be installed? Where it won't cause contamination In a convenient location Where its accessible to staff All are correct Wrong! Thats right! 94 / 230 When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined? Base it on the earliest use-by date of every food item involved The count starts on the day the food is prepared Neither Both Wrong! Thats right! 95 / 230 When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature? When it is disclosed to the guest that the dish is served raw or undercooked Reminding a guest of the increased risk of foodborne illness Neither Both Wrong! Thats right! 96 / 230 Why is raw or undercooked ground beef never offered on a children’s menu? Children are vulnerable to Shiga toxin-producing E. coli It may be contaminated with Shiga toxin-producing E. coli Neither Both Wrong! Thats right! The Food and Drug Administration (FDA) advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children’s menu. 97 / 230 Which foods have been linked to Shiga Toxin Producing E. coli? Raw milk Raw or undercooked ground beef Produce that has had contact with contaminated water All are correct Wrong! Thats right! Raw or undercooked ground beef is most commonly linked with the bacteria. 98 / 230 Which government agencies assist the FDA, USDA, and state and local health departments? The U.S. Public Health Service (PHS) The Centers for Disease Control and Prevention (CDC) Neither Both Wrong! Thats right! 99 / 230 Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the Flow of Food? Find and document the potential risks in your operation Identify the hazards and how they can be controlled or eliminated Neither Both Wrong! Thats right! 100 / 230 Which government agencies help the local regulatory authorities investigate outbreaks? The U.S. Public Health Service (PHS) The Centers for Disease Control and Prevention (CDC) Neither Both Wrong! Thats right! 101 / 230 These government agencies are responsible for protecting Americans from foodborne illness outbreaks: • The Food and Drug Administration (FDA)• The U.S. Department of Agriculture (USDA)• The Centers for Disease Control and Prevention (CDC)• The U.S. Public Health Service (PHS)• State and local regulatory authorities Which agencies create and enforce the regulations that your operation follows? The U.S. Public Health Service (PHS) State and local regulatory authorities Neither Both Wrong! Thats right! 102 / 230 What is an approved supplier? An approved supplier follows all local, state, and federal laws An approved supplier can show you their recent inspection reports Neither Both Wrong! Thats right! This applies to all of your operations suppliers, like growers shippers packers manufacturers distributors and local markets 103 / 230 How do you know when the manufacturer recalled a food product used in your operation? The vendor will usually notify you of the recall By monitoring FDA and USDA recall notifications Neither Both Wrong! Thats right! 104 / 230 Which is a ServSafe guideline for checking the temperature of food? Insert the thermometer probe into the thickest part Take more than one reading from different spots Wait at least 15 seconds for the reading to steady before recording the measurement All are correct Wrong! Thats right! 105 / 230 Which government agency regulates food that crosses state boundaries or involves more than one state? The Food and Drug Administration (FDA) The U.S. Department of Agriculture (USDA) Neither Both Wrong! Thats right! 106 / 230 You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC? The Flow of Food A HACCP program Neither Both Wrong! Thats right! 107 / 230 Which pathogen needs a host to live and grow? Parasites Viruses Neither Both Wrong! Thats right! 108 / 230 Which government agency determines the food codes that regulate retail and food service operations? State and local regulatory authorities The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 109 / 230 Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority? How the requirements will be monitored and documented What corrective actions will be taken if the requirements are NOT met Neither Both Wrong! Thats right! 110 / 230 What should you do after an employee completes food safety training? Keep records of the training you provide Monitor them to ensure they follow procedures Neither Both Wrong! Thats right! 111 / 230 As the manager, what should you be concerned about to keep food safe as it flows through your operation? Preventing cross-contamination Preventing time-temperature abuse Neither Both Wrong! Thats right! 112 / 230 How does a state or local regulatory authority determine which food safety regulations to include in their food code? By adopting the FDA's Model Food Code By creating their own food safety regulations Neither Both Wrong! Thats right! 113 / 230 Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed? Label food so handlers do NOT use the product Store food away from other food and equipment Neither Both Wrong! Thats right! 114 / 230 What is a Reasonable Care Defense? A legal defense against a lawsuit An un-compromised immune system Neither Both Wrong! Thats right! Reasonable Care is an established defense often invoked in food-related lawsuits. When faced with a lawsuit, a foodservice operation can argue that they did everything that could be reasonably expected to do, to ensure that the food served was safe. 115 / 230 When may the following measures be necessary? • Regain temperature control of TCS food• Restore the physical security of the operation• Clean and sanitize surfaces• Confirm the safety of your water supply During a crisis that could affect the safety of food When serving food at an off-site location Neither Both Wrong! Thats right! 116 / 230 The letter R in the ALERT acronym stands for Report. What kind of reports should you maintain for your food defense program? Reports related to the security of the food products that you control Any information (reports, files, documents, logs) related to food defense Program assessments after conducting random self-inspections All are correct Wrong! Thats right! 117 / 230 What should a food defense program focus on? Making it difficult to access the food The points in your operation vulnerable to attack Neither Both Wrong! Thats right! There are several points in the process that food goes through before it’s finally served to a guest. A food defense program will focus on the points where the food is vulnerable to an attack. 118 / 230 What kind of suppliers should you purchase the products you use in your operation? Approved Reputable Neither Both Wrong! Thats right! The basis of Servsafe is teaching managers how to avoid common mistakes in food handling that cause foodborne illness. These mistakes can be categorized into what ServSafe calls, "The Four Main Practices." 119 / 230 What does the FDA provide for industry and other regulatory agencies? Technical support Training Neither Both Wrong! Thats right! 120 / 230 What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food? A disclosure A reminder Neither Both Wrong! Thats right! These notices must include a statement about the risks of eating these foods. 121 / 230 Monitoring is essential to implementing active managerial control. What activities should be monitored? Handwashing and the daily cleaning routines The critical activities Neither Both Wrong! Thats right! 122 / 230 Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee? Incorrect procedures Improper behaviours Neither Both Wrong! Thats right! 123 / 230 The manager of a food service operation must understand and apply these principles: • Purchasing food from approved, reputable suppliers• Controlling time and temperature to prevent the growth of pathogens• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food How should the manager apply these principles? Create procedures that keep food safe Train staff to follow your procedures Neither Both Wrong! Thats right! 124 / 230 Which government agencies conduct research into the causes of foodborne illness outbreaks? The U.S. Public Health Service (PHS) The Centers for Disease Control and Prevention (CDC) Neither Both Wrong! Thats right! 125 / 230 When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident? Make a list of who they are and save it for the regulatory authorities Take notes when questioning each one about their current health Neither Both Wrong! Thats right! These staff members may be subject to an interview and sampling by investigators 126 / 230 How do you know when to re-train staff? Retrain a group of staff who are NOT following procedures correctly Retrain a food handler who is NOT following procedures correctly Neither Both Wrong! Thats right! 127 / 230 If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately? Notify regulatory authorities Stop all food service Neither Both Wrong! Thats right! 128 / 230 What are these food handling mistakes that cause foodborne illness known as?1. Purchasing food from unsafe sources2. Failing to cook food correctly3. Holding food at incorrect temperatures4. Using contaminated equipment5. Practicing poor personal hygiene. Main Factors Common Risk Factors Neither Both Wrong! Thats right! These are the CDC’s Five Common Risk Factors for foodborne illness outbreaks. According to studies conducted by the CDC, these five food handling mistakes are linked the most often to outbreaks of foodborne illness. 129 / 230 What is the path that food takes through your operation called? Receiving and inspecting deliveries The Flow of Food Neither Both Wrong! Thats right! 130 / 230 What should you do if you suspect someone has consumed a chemical contaminant? Call 911 or the Poison Control Center immediately Consult with the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! 131 / 230 As the manager, what are your responsibilities when implementing Active Managerial Control (AMC) in your operation? To be proactive rather than reactive To actively control the risk factors for foodborne illness To anticipate risks and plan for them All are correct Wrong! Thats right! 132 / 230 Why should you monitor staff after training them? To ensure they follow procedures To watch for signs of illness Neither Both Wrong! Thats right! 133 / 230 Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved? Make sure the procedures are followed by staff Keep them available for regulatory authorities to review Neither Both Wrong! Thats right! 134 / 230 What is a disease that is transmitted to people by food called? An allergic reaction A foodborne illness Neither Both Wrong! Thats right! A foodborne illness is a disease transmitted to people by food. The source of the disease is a pathogen in the food, like bacteria, viruses, parasites, fungi, or the toxins produced by them. 135 / 230 When the crisis in your operation is resolved and the risks to food safety are removed, who do you need approval from to resume service? Your local regulatory authority Approved, reputable suppliers Neither Both Wrong! Thats right! 136 / 230 What should be done with food that has NOT been presented honestly? Recondition the food Throw the food out Neither Both Wrong! Thats right! 137 / 230 How can listeriosis be prevented? Cook meat to its required minimum internal temperature Prevent cross-contamination between raw food and RTE food Throw out products when they pass their expiration dates All are correct Wrong! Thats right! 138 / 230 What are OSHA’s regulations regarding Safety Data Sheets (SDS)? OSHA regulations require that you keep and consult a Safety Data Sheet (SDS) for each chemical used in your operation OSHA regulations give staff the right to review Safety Data Sheets (SDS), and employers must keep the sheets accessible Neither Both Wrong! Thats right! 139 / 230 Which staff should have training that includes the rules about re-serving food? Kitchen staff Service staff (front-house) Neither Both Wrong! Thats right! 140 / 230 Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria? The bacteria cause the illness called Hemorrhagic Colitis The bacteria produce toxins as they grow in the intestines The symptoms of illness are caused by high levels of toxins All are correct Wrong! Thats right! Once the bacteria get inside a person’s body, they will multiply. The bacteria begin to grow rapidly when they are in an infected persons intestines. 141 / 230 What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”? Personal hygiene procedures Reporting illnesses and illness symptoms Neither Both Wrong! Thats right! 142 / 230 Who is responsible for the safety of the food at every point in the Flow of Food? Approved, reputable suppliers The Food Protection Manager Neither Both Wrong! Thats right! 143 / 230 Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain? How the food cooked by this process will be stored How the food cooked by this process will be prepped Neither Both Wrong! Thats right! 144 / 230 If a HACCP plan works for one operation, why can’t the same plan work for all operations? Because every HACCP plan is different Because every operation is different Neither Both Wrong! Thats right! 145 / 230 What kind of unpackaged food can be offered without a label if these conditions are met? • The regulatory authority allows it• There are no health or nutrition claims• The food was prepared on-site (or another site with the same owner)• The food was prepared in a regulated operation. Bulk foods like bakery products Food pre-portioned for customers Neither Both Wrong! Thats right! 146 / 230 According to the FDA, what food safety management system can be achieved using these simple programs in your operation? • Manager supervision• Standard operating procedures (SOPs)• Training program Active Managerial Control (AMC) Hazard Analysis Critical Control Points (HACCP) Neither Both Wrong! Thats right! 147 / 230 Why must staff wear a clean hat or a hair restraint in food-prep areas? To help them avoid touching their hair To keep hair out of food and off of surfaces Neither Both Wrong! Thats right! Our hair contains pathogens and it can contaminate food. 148 / 230 Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need? Handwashing Personal hygiene Neither Both Wrong! Thats right! 149 / 230 According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector? Answering food safety questions correctly when quizzed by the inspector Presenting your ServSafe Food Protection Manager certificate Neither Both Wrong! Thats right! 150 / 230 Which government agency is responsible for these duties related to food safety? • Inspecting operations• Enforcing regulations• Investigating complaints and illnesses• Issuing licenses and permits• Approving construction• Reviewing and approving HACCP plans State and local regulatory authorities The U.S. Public Health Service (PHS) Neither Both Wrong! Thats right! 151 / 230 When do staff need to be re-trained in food safety? When they continue making mistakes On an ongoing basis Neither Both Wrong! Thats right! 152 / 230 When can you package fresh juice on-site for retail sale without a variance? The it has a warning label according to local regulations When it will be packaged using an ROP method Neither Both Wrong! Thats right! 153 / 230 When could your regulatory authority require you to submit a HACCP plan? When applying for a variance When serving a high-risk population Neither Both Wrong! Thats right! 154 / 230 How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens? Having procedures that prevent bare-hand contact with RTE food Having procedures that limit the time food spends in unsafe temperatures Neither Both Wrong! Thats right! 155 / 230 Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using? Instruct your staff in small groups Perform training by area Neither Both Wrong! Thats right! 156 / 230 How should you be proactive instead of reactive in a system of active managerial control? By knowing the risks and being alert to them By having a plan for the risks Neither Both Wrong! Thats right! 157 / 230 Which members of your staff need food safety training? Your entire staff Food handlers Neither Both Wrong! Thats right! 158 / 230 What food item does the FDA advise against offering on a children’s menu? Foods containing any of the Big Eight Food Allergens Raw or undercooked meat, poultry, seafood, or eggs Neither Both Wrong! Thats right! This is especially true for undercooked ground beef, which may be contaminated with Shiga toxin-producing E. coli. 159 / 230 Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins? Because biological toxins are NOT destroyed by cooking or freezing Because biological toxins can't be seen, smelled, or tasted Neither Both Wrong! Thats right! It can be difficult to identify food contaminated with biological toxins. And since they can NOT be destroyed by cooking or freezing, you must be sure that these foods are from a safe source. 160 / 230 What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness? Active Managerial Control (AMC) Hazard Analysis Critical Control Points (HACCP) Neither Both Wrong! Thats right! 161 / 230 What begins when you buy the food in your operation and ends when you serve it? First-in, First-Out (FIFO) The Flow of Food Neither Both Wrong! Thats right! 162 / 230 Why does ServSafe suggest that you, or your operation’s owner, consider meeting and developing relationships with your suppliers? To take a tour of their facility To learn their food safety practices Neither Both Wrong! Thats right! 163 / 230 The FDA has given these five specific recommendations for controlling the common risk factors for foodborne illness: • Demonstration of knowledge• Staff health controls• Controlling hands as a vehicle of contamination• Time and temperature parameters for controlling pathogens• Consumer advisories What are these recommendations known as? Public health interventions Consumer Advisories Neither Both Wrong! Thats right! 164 / 230 What can a Maximum Registering Thermometer (MRT) be used for? Recording the highest temperature reached during a given time Monitors temperature when they cannot be constantly observed Checking the temperature of the final rinse cycle in a dish machines All are correct Wrong! Thats right! 165 / 230 What is the first thing you must determine if a crisis occurs in your operation? If the safety or security of the food is at significant risk Identify the hazards at each point in the Flow of Food Neither Both Wrong! Thats right! 166 / 230 What must always be followed when using chemicals? The manufacturers' directions Laws and regulations Neither Both Wrong! Thats right! 167 / 230 What should you do if an employee is doing a task incorrectly? Take corrective action immediately Coach or retrain them Neither Both Wrong! Thats right! 168 / 230 Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff? To follow your procedures Behaviors and actions to avoid Neither Both Wrong! Thats right! 169 / 230 Your suppliers must be inspected by the USDA, the FDA, or an authorized third party. How can approved, reputable suppliers prove this? By showing recent inspection reports By taking a tour of their facility Neither Both Wrong! Thats right! 170 / 230 Which statement is true about a Food Protection Manager? At least one food protection manager should be on site during operation A food protection manager should pass an accredited food safety exam Neither Both Wrong! Thats right! Learning about food safety on the Hospitality Training Center website and passing an accredited exam like a ServeSafe exam meets the requirements. A certified food protection manager does NOT need to be onsite if the operation poses minimal risk of causing foodborne illness. 171 / 230 How is a Hazard Analysis conducted? Identifying the hazards at each point in a food processing method and assessing their risks Developing measures to prevent, eliminate, or reduce risks to a safe level Neither Both Wrong! Thats right! Once the hazards and risks are understood, measures can be developed to prevent, eliminate, or reduce them to safe levels. 172 / 230 What areas of the operation should have restricted access for unauthorized people? Storage areas Food prep areas Neither Both Wrong! Thats right! 173 / 230 How do suppliers become approved reputable suppliers? They have been inspected, and can show you the reports They meet all applicable local, state, and federal laws Neither Both Wrong! Thats right! 174 / 230 What is often required before an operation can handle or prep food using the following methods? • Packaging fresh juice on-site for sale at a later time• Smoking food as a way to preserve it• Preserve or alter the food so that it no longer needs time and temperature control for safety• Curing food• Custom-processing animals for personal use• Packaging food using a reduced-oxygen packaging (ROP) method• Sprouting seeds or beans• Offering live shellfish from a display tank A Regulatory Variance A HACCP plan Neither Both Wrong! Thats right! Operations using these food processing methods need to obtain a variance from their regulatory authority. Most jurisdictions also require the operation to submit a HACCP plan. 175 / 230 What kind of programs can make the foundation of a food safety management system when an operation already has them in place? Food safety programs Food safety management systems Neither Both Wrong! Thats right! 176 / 230 Which statements are true about the bacteria clostridium botulinum? It's a risk to ROP food because it needs little oxygen It can cause the rare but deadly illness botulism It produces toxins that attack the nervous system All are correct Wrong! Thats right! 177 / 230 What does an operation need to have before it can par-cook food? Approval from the local regulatory authorities Written procedures for how it will be prepared and stored Neither Both Wrong! Thats right! 178 / 230 When should you train staff on how to follow your procedures? Soon after hire On a continuing basis Neither Both Wrong! Thats right! 179 / 230 You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness? By handing out pamphlets or posting signs that remind staff to report illness to management By providing and documenting training that instructs staff to report illness to management Neither Both Wrong! Thats right! 180 / 230 Which statements are true about fungi? Fungi spoils food and can make people sick Yeasts, molds, and mushrooms are fungi Molds and mushrooms can produce harmful toxins All are correct Wrong! Thats right! 181 / 230 What example does ServSafe give for meeting the FDA recommendation for “staff health controls”? Staff must know that they must report illnesses and illness symptoms to management Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 182 / 230 Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it? Throw the food out Return it to the vendor Neither Both Wrong! Thats right! 183 / 230 What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation? Hazard Analysis Critical Control Point (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! 184 / 230 What is significant about the TCS foods on this list? • Unpasteurized eggs• Unpasteurized milk or juice• Raw seed sprouts• Raw or undercooked meat, seafood, or poultry The FDA advises against offering them on a children's menu They should NOT be offered if you mainly serve a high-risk population Neither Both Wrong! Thats right! 185 / 230 Which is a ServSafe guideline for checking the temperature of food in a non-vacuum sealed package? Open the package so the stem or probe can be inserted into the food The entire sensing area of the stem or probe must be in the food Avoid puncturing or touching the package with the stem or probe All are correct Wrong! Thats right! 186 / 230 Why is it important to train your service staff to avoid cross-contamination? Because service staff are responsible for controlling risk factors Because service staff touch food contact surfaces often Neither Both Wrong! Thats right! 187 / 230 What kind of suppliers does food need to be purchased from? Approved Reputable Neither Both Wrong! Thats right! 188 / 230 What is a group of practices and procedures designed to prevent foodborne illness called? A Food Safety Management System A food safety program Neither Both Wrong! Thats right! 189 / 230 Which government agency regulates food transported across state lines? The Food and Drug Administration (FDA) The U.S. Department of Agriculture (USDA) Neither Both Wrong! Thats right! 190 / 230 What kind of supplier meets all applicable local, state, and federal laws? Approved suppliers Reputable suppliers Neither Both Wrong! Thats right! Approved suppliers meet all applicable local, state, and federal laws. Reputable suppliers have established a good reputation for food safety. 191 / 230 In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness? The manager The supplier Neither Both Wrong! Thats right! 192 / 230 Unauthorized people inside your operation are a risk to food safety. When is this especially true? If they can weaken the facility's security They can access food storage and processing areas Neither Both Wrong! Thats right! 193 / 230 What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak? Make a list of food handlers scheduled during the suspected contamination Question each food handler about their health status and keep a record of their responses Neither Both Wrong! Thats right! These staff members may be interviewed further and tested for pathogens by investigators 194 / 230 What tool did the FDA create to help you identify the points where food is at risk for deliberate contamination in your operation? The ALERT acronym The Model Food Code Neither Both Wrong! Thats right! 195 / 230 Deliberate contamination of food is usually focused on targets like these: • A specific business• A certain industry• A processing method• A specific kind of food What else is true about deliberate contamination of food? Attacks can occur anywhere Attacks can occur at any time Neither Both Wrong! Thats right! 196 / 230 What should the manager monitor to keep their guests and operation safe? The entire Flow of Food Supplier food safety practices Neither Both Wrong! Thats right! 197 / 230 When should you re-train staff? Retrain one employee who often makes mistakes Retrain your staff if multiple employees make mistakes Neither Both Wrong! Thats right! 198 / 230 How can a bimetallic-stemmed thermometer be calibrated? Turn the calibration nut until the correct temperature is indicated Put its stem in ice water and adjust to the freezing temperature Put its stem in boiling water and adjust to the boiling temperature All are correct Wrong! Thats right! The freezing temperature of water is 32°F. The boiling temperature of water is between 200°F and 212°F depending on your elevation. 199 / 230 What point in the Flow of Food has a risk for cross-contamination? There is a risk at every point in the Flow of Food The points where food is vulnerable to attack Neither Both Wrong! Thats right! 200 / 230 Which is a possible threat to your operations drinkable water supply? A water treatment facility breakdown A broken water main Neither Both Wrong! Thats right! The FDA suggests that deliberate contamination of the water supply by terrorists could also be a threat. 201 / 230 What happens when these criteria are met? • A single food source is blamed for the same symptoms in multiple people• Regulatory authorities perform an investigation• Lab tests verify that the food is the source of the illness The food was deliberately contaminated A foodborne illness is declared an outbreak Neither Both Wrong! Thats right! 202 / 230 Why are some local food codes different from the FDA’s model food code? Local regulatory authorities can create their own food safety regulations Food safety regulations in the Model Food Code are recommendations Neither Both Wrong! Thats right! 203 / 230 Which government agency inspects all food except meat, poultry, and eggs? The U.S. Department of Agriculture (USDA) The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 204 / 230 What should be done when a food handler completes training? Make a record of their training Monitor to ensure they follow procedures Neither Both Wrong! Thats right! 205 / 230 What should you do after training food handlers to wash their hands? Monitor them to ensure it's done correctly Retrain them if NOT done correctly Neither Both Wrong! Thats right! 206 / 230 How can you know when there is a Food Recall Notice for a product you use in your operation? Monitor the food recall notifications published by the FDA and USDA for the products you use Usually, a vendor will notify you if your operation has been affected by a food recall Neither Both Wrong! Thats right! 207 / 230 Which suppliers must meet all applicable local, state, and federal laws? All of your direct suppliers All of your supplier's suppliers Neither Both Wrong! Thats right! Each of your direct suppliers and the secondary suppliers in your supply chain, must meet all applicable local, state, and federal laws. 208 / 230 A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled? Label the item in a way that will prevent it from being placed back in inventory Do this by including a "Do NOT use/Do NOT discard" label on recalled food items Neither Both Wrong! Thats right! 209 / 230 What kind of programs are included on this list? • Food Safety Training Program• Personal hygiene program• Quality control and assurance program• Supplier selection and specification program• Standard operating procedures (SOPs)• Cleaning and sanitation program• Facility design and equipment maintenance program• Pest-control program• Food Safety Management System Food safety programs Programs that every food service operation needs The foundation of a Food Safety Management System All are correct Wrong! Thats right! 210 / 230 Receiving and inspecting deliveries should be assigned to staff trained to follow the proper guidelines and criteria. What tools should be provided for them during the deliveries? Thermometers and scales Purchase orders Neither Both Wrong! Thats right! 211 / 230 According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 212 / 230 Which is true about an attack of deliberate contamination of food? An attack could occur anywhere in the food supply Attacks usually focus on a specific food item, process, or business Neither Both Wrong! Thats right! 213 / 230 The FDA encourages managers to develop a food defense program. What is a food defense program? A program to deal with the points in your operation where food is vulnerable to deliberate contamination A program developed and implemented by an operation to prevent deliberate contamination of its food Neither Both Wrong! Thats right! ALERT can be used to identify points in the Flow of Food through your operation that are vulnerable to deliberate contamination. 214 / 230 What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”? Requiring food handlers to check the temperature of hot-held food every two hours Requiring food handlers to check the concentration of sanitizer solutions Neither Both Wrong! Thats right! 215 / 230 Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented? Specific policies about staff health Specific policies about reporting illness Neither Both Wrong! Thats right! 216 / 230 If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at? The manufacturer's ID Date and time of manufacture It's Use-by Date All are correct Wrong! Thats right! 217 / 230 Which of these is an example of cross-contact? Using the same fryer oil to cook both shrimp and french fries Handling chocolate chip and peanut butter cookies with the same utensils Not cleaning and sanitizing surfaces before preparing an Allergen Special Order All are correct Wrong! Thats right! Cooking different types of food in the same fryer oil; NOT using separate equipment and utensils for food containing allergens; and failing to clean and sanitize surfaces before preparing food for a guest with allergies, can all cause cross-contact. 218 / 230 Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list? Reputable suppliers Approved suppliers Neither Both Wrong! Thats right! 219 / 230 When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation? Store the food away from other food and equipment Label the food so food handlers do NOT use the product Neither Both Wrong! Thats right! 220 / 230 What kind of notice must be shown when a menu offers raw or undercooked TCS food items? A reminder A disclosure Neither Both Wrong! Thats right! 221 / 230 In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food? The food is suspected of causing illness and is being saved for investigators The manufacturer has recalled the food, with instructions to return it to the vendor Neither Both Wrong! Thats right! 222 / 230 What risk must be evaluated immediately if your operation is affected by one of these emergencies? • Power failure• Fire• Flood• Sewer backup The safety or security of food An interruption in the Flow of Food Neither Both Wrong! Thats right! 223 / 230 Which statements are true about health inspectors? They are trained in food safety, sanitation, and public health regulations They are city, county, or state workers who conduct inspections of food service operations They are also known as sanitarians, health officials, and environmental health specialists All are correct Wrong! Thats right! 224 / 230 What situation does NOT require labeling and date-marking TCS foods? A guest's leftovers are boxed to take home A guest's takeout food order Neither Both Wrong! Thats right! 225 / 230 Which government agency regulates and inspects meat, poultry, and eggs? The U.S. Department of Agriculture (USDA) The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 226 / 230 How does the manager control the risk factors for foodborne illness? By anticipating and preparing for them Eliminating or reducing them Neither Both Wrong! Thats right! 227 / 230 What must be followed when disposing of chemicals? The manufacturer's directions Local regulatory requirements Neither Both Wrong! Thats right! 228 / 230 Managers are responsible for the safety of the food at every point during the Flow of Food. Which statement is true about the Flow of Food? It's the path food takes through your operation It starts with purchasing and ends with service Neither Both Wrong! Thats right! The Flow of Food is the path food takes from purchasing, receiving and storage through preparation, cooking, holding, and finally serving. Cooling and reheating food may also be points along the path. 229 / 230 Which is true about mobile unit or a temporary establishment? Typically offer prepackaged or easy-to-prepare food Range from simple food trucks to fully-equipped kitchens Operate at one spot for up to fourteen days during an event All are correct Wrong! Thats right! 230 / 230 Food could be contaminated on purpose by an attacker using any of these contaminants: • Radioactive• Chemical• Physical• Biological How can a food defense program prevent the deliberate contamination of food? Addressing the points in your operation where food is vulnerable to attack By making it difficult for an attacker to access the food Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test