Surfaces May 11, 2024 by Brian Klein /164 0 votes, 0 avg 0 Surfaces 1 / 164 What factors influence the effectiveness of a chemical sanitizer? The pH of the solution The temperature of the solution The concentration of the solution The hardness of the water used in the solution The contact-time of the solution with the surface All are correct Wrong! Thats right! 2 / 164 What should you do if a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude the food handler from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! An excluded food handler can return to the operation and work with or around food when he or she has a written release from a medical practitioner 3 / 164 When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination? After each task Before each task Neither Both Wrong! Thats right! 4 / 164 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! 5 / 164 Which of these situations can lead to contaminating food? Sneezing or coughing Working with a foodborne illness Having contact with a sick person Not covering infected cuts or burns Working with diarrhea, jaundice, or vomiting Not washing hands after touching contaminated surfaces All are correct Wrong! Thats right! 6 / 164 When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces? It must have contact with all of the surfaces It must have contact with the surfaces for enough time Neither Both Wrong! Thats right! 7 / 164 What should all lights have to prevent broken glass from contaminating food or food-contact surfaces? Protective covers Shatter-resistant light bulbs Neither Both Wrong! Thats right! 8 / 164 Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized? To prevent cross-contamination To reduce the pathogens to a safe level Neither Both Wrong! Thats right! 9 / 164 Only drinkable water can touch food and food-contact surfaces. What is this water called? Hard water Potable water Neither Both Wrong! Thats right! 10 / 164 What’s the difference between cleaning and sanitizing surfaces? Sanitizing reduces pathogens on a surface to safe levels Cleaning removes dirt and food from a surface Neither Both Wrong! Thats right! 11 / 164 These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness: • Equipment and utensils NOT washed, rinsed, and sanitized • Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized • Wiping cloths are NOT stored in a sanitizer solution between uses • Sanitizing solutions are NOT at the required levels to sanitize objects What risk factor is demonstrated by these examples? Poor cleaning and sanitizing Time-temperature abuse Neither Both Wrong! Thats right! 12 / 164 When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface? It can’t measure temperature through metal (stainless steel. aluminum) It can’t measure temperature through packaging or glass Neither Both Wrong! Thats right! 13 / 164 What are some guidelines for storing serving utensils during use? Use separate serving utensils for each food Store serving utensils in the food with the handle extended above the rim of the container If serving non-tcs food, serving utensils can be placed on a clean and sanitized food contact surface Spoons or scoops used to serve food like ice cream or mashed potatoes can be stored under running water Serving utensils can be stored in a container of water that is maintained at a temperature of at least 135℉ All are correct Wrong! Thats right! 14 / 164 When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared? The manufacturer’s recommendations According to your elevation from sea level Neither Both Wrong! Thats right! 15 / 164 What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature? Thermocouples and Thermistors An Infrared (Laser) Thermometer Neither Both Wrong! Thats right! 16 / 164 Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved? Heat-sanitize items by immersing them in hot water (171°F or higher) for at least 30 seconds Many operations heat-sanitize items in a high-temperature dish machine designed for this purpose Neither Both Wrong! Thats right! 17 / 164 What can be done to keep garbage from contaminating food and equipment? Cover garbage containers when they’re NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Garbage containers must be leak-proof, water-proof, and pest-proof Cover outdoor garbage containers with tight-fitting lids Keep garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 18 / 164 What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization? Walls Floors Ceilings Restrooms equipment exteriors All are correct Wrong! Thats right! Nonfood contact surfaces must be cleaned regularly to prevent dust dirt and food residue from building up 19 / 164 Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Exterior equipment All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 20 / 164 Which is a step to cleaning and sanitizing surfaces? Scrape food from surfaces Wash the surface Rinse surface Sanitize the surface Allow the surface to air-dry All are correct Wrong! Thats right! Follow these steps to properly clean and sanitize surfaces 21 / 164 Where do contaminants come from? Dirt The air Dirty surfaces Contaminated water The animals we use for food Chemicals used in the operation People (deliberately or accidentally) All are correct Wrong! Thats right! 22 / 164 How long do quats and iodine sanitizer solutions need to make contact with a surface to kill pathogens? At least 7 seconds At least 30 seconds Neither Both Wrong! Thats right! 23 / 164 How should all sanitized surfaces be dried? Air-dry A towel Neither Both Wrong! Thats right! A towel can contaminate sanitized surfaces and should NOT be used for drying them. 24 / 164 How can cross-contact be avoided? Do NOT fry different types of food in the same oil, like shrimp, which is a major allergen Do NOT let food touch equipment, utensils, or surfaces that have touched allergens Neither Both Wrong! Thats right! 25 / 164 What are some ways that poor cleaning and sanitizing can allow pathogens to spread from equipment and surfaces to food? When equipment and utensils are NOT cleaned, rinsed, and sanitized between uses When food contact surfaces are wiped clean instead of being cleaned, rinsed, and sanitized When the concentration of a sanitizing solution is NOT strong enough to kill pathogens When wet-wiping cloths are NOT stored in a sanitizing solution between uses All are correct Wrong! Thats right! 26 / 164 Which are true about how an infrared (laser) thermometer measures temperature? Cannot measure air temperature or the internal temperature of food Use laser technology to measure temperature from a distance It is used to measure the temperature of food and equipment surfaces Reduces the risk of cross-contamination and damage to food All are correct Wrong! Thats right! 27 / 164 What should you do if a food handler is constantly coughing, sneezing, or has a runny nose? Exclude them from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 28 / 164 How do dishwashing machines sanitize the surfaces of items? With hot water With a chemical sanitizing solution Neither Both Wrong! Thats right! 29 / 164 What can happen if garbage is NOT handled correctly in your operation? It can attract pests It can contaminate food and food-contact surfaces Neither Both Wrong! Thats right! 30 / 164 When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying? Towel dry Air-dry Neither Both Wrong! Thats right! 31 / 164 Which of these are guidelines for operating a dishmachine? Allow finished items to air-dry Check and maintain the machine daily Keep the dish machine clean Load dish racks so the spray reaches surfaces Monitor temperature, pressure, and sanitizer levels Never overload dish racks Scrape, rinse, or soak items first Use the right dish racks All are correct Wrong! Thats right! 32 / 164 What should be done with all work surfaces, equipment, and utensils before and after each task? Scraped, rinsed, or soaked Cleaned and sanitized Neither Both Wrong! Thats right! 33 / 164 What wiping cloths can be used to wipe equipment surfaces and food spills? Dry wiping cloths Wet wiping cloths Neither Both Wrong! Thats right! 34 / 164 Why should food be covered when cooking in a microwave? To prevent the surface of the food from drying out To protect the food from contamination Neither Both Wrong! Thats right! 35 / 164 What happens when produce touches a surface that raw meat, seafood, or poultry has touched? It must be thrown out Cross-contamination Neither Both Wrong! Thats right! 36 / 164 Water hardness can affect how well a sanitizer works. How can you find out how much sanitizer to use for your water? Check with your municipality to identify your water hardness Consult with your supplier to determine the amount of sanitizer to use for your water hardness Neither Both Wrong! Thats right! 37 / 164 To prevent the contamination of food, why is personal cleanliness essential for food handlers? Pathogens in hair and on skin can be transferred to food and surfaces NOT showering before work allows more pathogens on the hair and skin Neither Both Wrong! Thats right! 38 / 164 The contact time for a sanitizer solution is how long it must contact a surface to kill the pathogens on it. What is the contact time for a chlorine sanitizer? At least seven seconds At least 30 seconds Neither Both Wrong! Thats right! 39 / 164 How can cross-contamination be avoided when prepping food? After each task, clean and sanitize all work surfaces, equipment, and utensils Keep RTE food separate from raw meat, poultry, seafood, and unwashed produce Buy prepared food that doesn’t require handling, like precooked chicken breasts or chopped lettuce If you’re NOT able to use separate tables to prep different types of food, then prep them at different times Prepare RTE food and raw food at different times and clean and sanitize equipment and surfaces in between All are correct Wrong! Thats right! 40 / 164 What are some ways that food could become contaminated? Having contact with a sick person NOT washing hands after using the restroom Sneezing or vomiting around food or food contact surfaces Touching contaminated surfaces before touching food or food contact surfaces All are correct Wrong! Thats right! 41 / 164 What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy? Harmful pathogens The identified allergen Neither Both Wrong! Thats right! 42 / 164 What are some work attire guidelines for hair? Don’t wear false eyelashes Wear a beard restraint for facial hair Don’t wear hair accessories that could become physical contaminants Hair accessories should be limited to items that keep hands out or the hair and hair out or food Wear a clean hat or a hair restraint in food prep areas to prevent hair from falling into food and onto food contact surfaces All are correct Wrong! Thats right! 43 / 164 Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface? Asphalt Concrete Neither Both Wrong! Thats right! 44 / 164 Which is a standard method of sanitizing surfaces in a food service operation? Chemical sanitizing Heat sanitizing Neither Both Wrong! Thats right! 45 / 164 What are some ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they have an infected cut or burn that is NOT covered When they sneeze or cough around food or food contact surfaces When they touch contaminated surfaces, and then they don’t wash their hands All are correct Wrong! Thats right! 46 / 164 To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored? On smooth, durable, and nonabsorbent surfaces like concrete or asphalt Away from areas used for food prep, food service, and food storage Where it’s NOT creating a public nuisance or health hazard As far away from the building as regulations allow All are correct Wrong! Thats right! 47 / 164 What are the NSF international standards for foodservice equipment? Must be nonabsorbent Must be corrosion-resistant Must be durable (resistant to damage) Must have a smooth surface that is easy to clean All are correct Wrong! Thats right! 48 / 164 The What does non-porous and porosity mean? A non-porous surface is smooth and sealed, so liquid cannot pass through The porosity of a material describes how easily air and liquids can pass through its surface Neither Both Wrong! Thats right! 49 / 164 What can staff use to measure the temperature of the water that reaches the surface of items being sanitized in a high-temperature dishwasher? A Maximum Registering Thermometer (MRT) By using heat-sensitive tape Neither Both Wrong! Thats right! 50 / 164 Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of? Internal temperatures Air temperatures Neither Both Wrong! Thats right! 51 / 164 When do food contact surfaces need to be cleaned, rinsed, and sanitized? After they are used After four hours of constant use After handling a different raw TCS food Before working with a different type of food When a task is interrupted and items may have been contaminated All are correct Wrong! Thats right! 52 / 164 Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented? A pest infestation The growth of pathogens Neither Both Wrong! Thats right! 53 / 164 Food contact surfaces must be cleaned and sanitized frequently, but non-food contact surfaces only require regular cleaning. What is a surface? A surface is an object’s outside part or top layer. Surfaces are exposed to hazards, while internal parts may be protected There are two types of surfaces in food service: food contact surfaces and non-food contact surfaces Neither Both Wrong! Thats right! 54 / 164 What are some general guidelines for operating dishwashing machines? Air-dry all items because towel drying can contaminate them Check at least once a day Clean the dish machine as often as needed to keep it clean Load dish racks so that water will reach all surfaces Monitor water temperature pressure and sanitizer levels Never overload dish racks Prep items before washing by scraping rinsing or soaking Use the right dish racks All are correct Wrong! Thats right! 55 / 164 When can serving utensils be stored on a food-contact surface during service? The surface is cleaned and sanitized The utensils are serving non-TCS food Neither Both Wrong! Thats right! 56 / 164 When cleaning and sanitizing dishware, the first step is to remove the leftover food and scraps from the surfaces. What is the correct cleaning tool to use for this? A cloth towel A nylon brush or pad Neither Both Wrong! Thats right! 57 / 164 Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Wash, rinse, and sanitize cookware utensils and equipment before using them Avoid letting food touch surfaces that may have touched an allergen Use specific equipment designated for guests with allergies Wash your hands and change your gloves before you begin All are correct Wrong! Thats right! 58 / 164 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! 59 / 164 What is cross-contamination? When pathogens are transferred from one surface or food to another When allergens are transferred from one surface or food to another Neither Both Wrong! Thats right! Pathogens are easily transferred among the foods and surfaces in your operation. Cross-contamination is easier to prevent when you understand the different ways that it can happen. 60 / 164 What are some guidelines for outdoor garbage containers? Keep the containers’ drain plugs in place Keep the containers covered with tight-fitting lids It can attract pests and contaminate food equipment and utensils if NOT handled correctly Place the containers on a smooth, durable, and nonabsorbent surface like asphalt or concrete All are correct Wrong! Thats right! 61 / 164 Which of these are ways that cross-contact can be avoided? Make sure it doesn’t touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 62 / 164 What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food served to a guest with allergies? Cross-contact A cross-connection Neither Both Wrong! Thats right! Cross-contact is transferring allergens and cross-contamination is transferring pathogens. A cross-connection refers a possible backflow of unsafe water in your plumbing system. 63 / 164 What kind of thermometers only measure the surface temperature of food and equipment? An Infrared (Laser) Thermometer A bimetallic-stemmed thermometer Neither Both Wrong! Thats right! 64 / 164 How should outdoor garbage containers be stored to prevent pests and contamination? Outdoor garbage containers should have tight-fitting lids The drain plugs in outdoor garbage containers should be kept closed The lids on outdoor garbage containers should be kept shut at all times Place outdoor garbage containers on a smooth, durable, and nonabsorbent surface All are correct Wrong! Thats right! ServSafe reccomends storing outdoor garbage containers on concrete or asphalt. 65 / 164 According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe? • Unplug the unit • Take off the unit’s removable parts • Wash, rinse, and sanitize the parts separately from the unit • Scrape the unit’s surfaces to remove food and debris • Wash the surfaces of the unit • Rinse the surfaces of the unit • Sanitize the surfaces of the unit • Allow the surfaces of the unit to air-dry • Reassemble the unit Clean In Place (CIP) Stationary equipment Neither Both Wrong! Thats right! 66 / 164 The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food? Rinsing Soaking Neither Both Wrong! Thats right! 67 / 164 Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher? The dishwasher should be in a convenient location The dishwasher should be accessible and easy to reach Neither Both Wrong! Thats right! 68 / 164 Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered? Must be covered with a lid and straw Must be covered with a sip-top lid Neither Both Wrong! Thats right! Check with your local regulatory authority. 69 / 164 Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution? Soak them in a chemical sanitizing solution Rinse, swab, or spray them with sanitizing solution Neither Both Wrong! Thats right! 70 / 164 Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing? Rinsing can contaminate the surfaces So they will dry faster Neither Both Wrong! Thats right! 71 / 164 Which of these are ways that viruses be transferred? Having contact with an infected person Touching a contaminated surface and NOT washing your hands Viruses can be transmitted in beverages and contaminated water Viruses are most often transmitted through the fecal-oral route Viruses do NOT grow in food but can be transmitted to people in food Some viruses can be transmitted by breathing particles of vomit in the air All are correct Wrong! Thats right! 72 / 164 How can food handlers keep their hair from falling into food and onto food-contact surfaces? By wearing a clean hat Wearing a hair restraint Neither Both Wrong! Thats right! 73 / 164 If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service? Verify that the water is drinkable Clean and sanitize surfaces Establish physical security in the building Establish time and temperature control of TCS food All are correct Wrong! Thats right! 74 / 164 What will happen if produce touches a surface after raw meat, seafood, or poultry? Pathogens transferred to the produce The produce is cross-contaminated Neither Both Wrong! Thats right! 75 / 164 What is the most important thing to consider when storing cleaning tools? Keeping them available for staff to use often Protecting food and food-contact surfaces from contamination Neither Both Wrong! Thats right! 76 / 164 What are some guidelines and requirements for wet-wiping cloths? Store wet wiping cloths in sanitizer solution between uses Wet wiping cloths are for wiping counters and other equipment surfaces Cloths used for wiping food contact surfaces should never be used for any other purpose Wiping cloths that have contact with raw meat, fish, or poultry need to be kept separate from other cleaning cloths All are correct Wrong! Thats right! 77 / 164 Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer? There is no risk of cross-contamination There is no risk of damaging the food Neither Both Wrong! Thats right! 78 / 164 Which of these are ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they touch contaminated surfaces and don’t wash their hands When they sneeze or cough around food or food contact surfaces When they have an infected cut or burn that is NOT covered All are correct Wrong! Thats right! 79 / 164 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you serve a high-risk population Neither Both Wrong! Thats right! 80 / 164 When should food handlers wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 81 / 164 Which of these are guidelines for what indoor garbage containers “should be”? In women’s restrooms Easy to clean Away from food and equipment Covered when NOT in use In designated areas Leak-proof Pest-proof Water-proof All are correct Wrong! Thats right! 82 / 164 The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying? So they will be grabbed by the handle So water can drain out Neither Both Wrong! Thats right! 83 / 164 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! 84 / 164 What’s the difference between cleaning and sanitizing? Cleaning removes food and other dirt from the surface Sanitizing reduces pathogens on a surface to safe levels Neither Both Wrong! Thats right! 85 / 164 Which are guidelines for handling garbage? Remove garbage from the operation quickly Garbage containers must be leak-proof, waterproof, pest-proof, and easy to clean Keep garbage and recyclables away from food and food contact surfaces Outdoor garbage containers must NOT create a nuisance or a public health hazard Wash the inside and outside of garbage containers regularly Wrong! Thats right! 86 / 164 Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel? Towel drying is less effective A towel can contaminate the surfaces Neither Both Wrong! Thats right! 87 / 164 Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Clean, rinse, and sanitize cookware, utensils, and equipment Avoid letting food touch surfaces that may have touched an allergen Designate specific equipment for preparing food for guests with allergies Wash your hands and change your gloves All are correct Wrong! Thats right! 88 / 164 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 89 / 164 After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done? Dip in water Spray with water Neither Both Wrong! Thats right! 90 / 164 What is contact time? How long it takes for a sanitizer solution to kill the pathogens on a surface The specific amount of time that a sanitizer solution must make contact with a surface to be effective Neither Both Wrong! Thats right! The contact time for a chlorine sanitizer is 7 seconds and the contact time for iodine or quats sanitizer is 30 seconds. 91 / 164 When sanitizing food contact surfaces, ensure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution? A wet-wiping cloth A cloth towel Neither Both Wrong! Thats right! 92 / 164 How are items chemically sanitized? By soaking, rinsing, swabbing, or spraying the items with the correct concentration of a sanitizing solution Ensuring that the entire surface of the item has contact with the sanitizing solution for the specified contact time Neither Both Wrong! Thats right! 93 / 164 How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink? Rinse the food from surfaces Scrape food from surfaces Soak to loosen food from surfaces All are correct Wrong! Thats right! 94 / 164 Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used? A chemical sanitizing solution Approved for food-contact surfaces Neither Both Wrong! Thats right! 95 / 164 Which of these are examples of where contaminants can come from? Dirt The air Dirty surfaces Contaminated water The animals we use for food Chemicals used in the operation People (deliberately or accidentally) All are correct Wrong! Thats right! 96 / 164 Where should dirty linens be stored until they can be cleaned? Away from food and food-contact surfaces In clean, nonabsorbent containers In clean, washable laundry bags All are correct Wrong! Thats right! 97 / 164 Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented? Physical barriers Adequate distancing Neither Both Wrong! Thats right! 98 / 164 Which is true about Infrared (laser) Thermometers? Do NOT need to touch surfaces, so there’s less chance for cross-contamination Do NOT take readings through glass or metal like stainless steel or aluminum Measures surface temperatures but can NOT measure internal temperatures Must be held as close to the food or equipment as possible to measure temperature All are correct Wrong! Thats right! 99 / 164 What do our hands touch every day that we cannot see? Surfaces with pathogens Surfaces with allergens Neither Both Wrong! Thats right! 100 / 164 When should food handlers wash their hands? Before starting work Before putting on single-use gloves Before starting a new task Before touching food contact surfaces Before working with clean equipment and utensils Before touching food that will be served raw or undercooked All are correct Wrong! Thats right! 101 / 164 Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered? Cuts or burns on the hand or wrist should be covered with an impermeable bandage (finger cot) and a single use glove Cuts or burns on the arm should be completely covered with an impermeable bandage Cuts or burns on other parts of the body should be covered with a dry, durable, and tight-fitting bandage All are correct Wrong! Thats right! 102 / 164 Why should the inside and outside of garbage containers be cleaned often? To prevent contamination of food and food-contact surfaces To prevent odors and pests Neither Both Wrong! Thats right! 103 / 164 Which can spread contaminants in your operation? Sneezing or coughing on food or food contact surfaces Touching dirty surfaces or equipment and then touching food Not cleaning up vomit or diarrhea correctly if someone gets sick in the operation All are correct Wrong! Thats right! 104 / 164 Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored? In a designated storage area Away from food and food-contact surfaces Neither Both Wrong! Thats right! 105 / 164 What tool can measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine? Maximum registering thermometers heat-sensitive tape Neither Both Wrong! Thats right! 106 / 164 Which statements are true about the terms clean and cleaning? The word clean describes the appearance and texture of a surface but NOT its safety Cleaning is to remove unwanted visible and tangible substances from a surface A clean surface can have dangerous microorganisms that are too small to see or feel All are correct Wrong! Thats right! 107 / 164 What are some things that should be included in your clean-up plan for vomit and diarrhea? Removing a sick guest quickly Cleaning and sanitizing surfaces Segregating a contaminated area How the cleaning-up plan should be implemented Containing liquid and airborne substances and removing them All are correct Wrong! Thats right! 108 / 164 How can you ensure that food handlers are washing their hands correctly? By training them By monitoring them Neither Both Wrong! Thats right! Handwashing is the most important part of personal hygiene. Our hands touch surfaces covered with pathogens that are too small to see, and even healthy people can spread them from one surface to another. 109 / 164 How can cross-contamination be avoided when handling produce? Don’t serve raw seed sprouts Wash thoroughly under cool running water Hold or store fresh-cut produce at 41°F or lower To prevent cross-contamination, don’t allow produce to touch surfaces exposed to raw meat, seafood, or poultry When soaking or storing produce in water, don’t mix different kinds of produce or multiple batches of the same produce All are correct Wrong! Thats right! 110 / 164 How should dish racks be loaded for the dishmachine? Do NOT overload the dish racks So the water spray reaches all surfaces With the correct dish racks for the machine All are correct Wrong! Thats right! 111 / 164 What should you do if a food handler has any of these issues? • A sore throat with a fever • Constant sneezing, coughing, or runny nose • An infected cut or burn that is NOT covered Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 112 / 164 How should the food-contact surfaces of stationary equipment be kept when they are NOT being used? Covered In a sanitizer solution Neither Both Wrong! Thats right! 113 / 164 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 114 / 164 Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils? To prevent the spread of Norovirus To avoid contaminating them Neither Both Wrong! Thats right! 115 / 164 Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what? Cross-contact A cross-connection Neither Both Wrong! Thats right! 116 / 164 When cleaning and sanitizing items in a three-compartment sink, what is each sink used for? Rinse surface (2nd sink) Sanitize surface (3rd sink) Wash surface (1st sink) All are correct Wrong! Thats right! 117 / 164 Which is true about aprons? An extra article of clothing is worn over regular clothing to protect it from becoming soiled Aprons prevent food and food contact surfaces from being contaminated by the food handlers’ clothing Neither Both Wrong! Thats right! 118 / 164 What are surface probes used for? Pans Griddles Flat cooking equipment To check the temperature of a surface All are correct Wrong! Thats right! Surface probes can only measure surface temperatures. They can NOT measure internal temperatures. 119 / 164 Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important? Cleaning removes the dirt that you can see Sanitizing kills pathogens that you cannot see Neither Both Wrong! Thats right! 120 / 164 Clean the food-contact surface first, then sanitize it to kill any pathogens. What sanitizing method is commonly used in food service? Hot water A chemical solution Neither Both Wrong! Thats right! 121 / 164 Which guideline can prevent cross-contact when preparing an allergen special order? Do NOT cook different types of food in the same oil Do NOT allow food to touch surfaces that have touched allergens Use separate equipment and utensils that are designated for allergens Wash your hands and change gloves before preparing an allergen special order Clean and sanitize food prep stations, cookware, equipment, and utensils before use All are correct Wrong! Thats right! 122 / 164 How should items be dried after being sanitized in the dish machine? Air-dry finished items on a clean and sanitized surface Use a clean towel to dry finished items Neither Both Wrong! Thats right! Do NOT use a towel to dry sanitized items because it could re-contaminate them; allow them to air dry. 123 / 164 Which of these are situations when food handlers should wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 124 / 164 What should be done if food contact surfaces are NOT cleaned and sanitized correctly? Take corrective action immediately Make sure it’s done correctly next time Neither Both Wrong! Thats right! 125 / 164 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. 126 / 164 To prevent contamination, chemicals should be stored in their own designated location away from these areas: • Food prep areas • Food-storage areas • Service areas How can chemicals be kept separate from food and food-contact surfaces during storage? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 127 / 164 When is it acceptable for staff to drink beverages near food or food contact surfaces? If the beverage container has a lid or is covered If they drink from a straw or sip-top lid If they avoid contaminating their hands, the container, and surfaces All are correct Wrong! Thats right! 128 / 164 What needs to be done to a surface before it can be sanitized? Rinsed Cleaned Neither Both Wrong! Thats right! 129 / 164 How should items be dried? On a clean and sanitized surface to air-dry Upside down so they can drain Neither Both Wrong! Thats right! 130 / 164 When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this? A cloth towel A dry-wiping cloth Neither Both Wrong! Thats right! 131 / 164 What kind of surface should outdoor garbage containers be stored on? Smooth Durable Non-absorbent All are correct Wrong! Thats right! Outdoor garbage containers should be placed on a surface that is smooth, durable, and non-absorbent, like asphalt and concrete. This will make it easier to keep the area clean and help to prevent pests and contamination. 132 / 164 What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean? Smooth Durable Non-porous All are correct Wrong! Thats right! Floors, walls, and ceilings in food service operations should be smooth, durable, and non-porous so that it’s easy to keep clean. 133 / 164 Why should flatware and utensils be stored with their handles up? So they won’t be grabbed by their food contact surfaces So they will be grabbed by the handle Neither Both Wrong! Thats right! 134 / 164 Why must infected cuts and burns be covered if they are open or draining? Infected cuts and burns contain pathogens To avoid contaminating food and surfaces Neither Both Wrong! Thats right! 135 / 164 Which of these measures can prevent garbage from attracting pests or contaminating food and equipment? Cover garbage containers when they’re NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Use containers that are leak-proof, water-proof, and pest-proof Keep outdoor garbage containers covered with tight-fitting lids Store garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 136 / 164 Which of these are food contact surfaces that must be cleaned and sanitized after each use? Utensils Cutting boards Dishware Cutlery Tables Highchairs All are correct Wrong! Thats right! 137 / 164 When a cloth is being used to wiping up food spills, what else can it be used for? Grease buildup on walls Holding a hot pan Neither Both Wrong! Thats right! 138 / 164 Which statements are true about infrared (laser) thermometers? Suitable for grill tops They cannot measure air temperatures or the internal temperature of food These thermometers minimize the risk of cross-contamination and food damage Measures the temperature of a surface without touching it, reducing the risk of cross-contamination All are correct Wrong! Thats right! 139 / 164 What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized? They should also be cleaned and sanitized They should be lined with paper or foil Neither Both Wrong! Thats right! 140 / 164 What are some examples of accidental contamination? Food handlers who don’t wash their hands after using the restroom Food handlers who may pass contaminants through illness Neither Both Wrong! Thats right! Food handlers who are sick and don’t wash their hands after using the restroom may contaminate surfaces and food by touching them with feces on their fingers. 141 / 164 Which describes cross-contamination? Pathogens transferred from a contaminated surface to food Pathogens transferred from one type of food to another Neither Both Wrong! Thats right! 142 / 164 Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen? Cooking different types of food in the same fryer oil Letting food touch surfaces that have touched allergens Neither Both Wrong! Thats right! 143 / 164 After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops? Dripping on equipment or supplies Soiling or damaging the walls Neither Both Wrong! Thats right! 144 / 164 According to ServSafe, what surfaces must be cleaned and sanitized at these times? • After they are used • Every four hours during continuous use • Before working with a different type of food • Between handling different types of raw TCS fruits and vegetables • When surfaces may have become contaminated due to the interruption of a task Food-contact surfaces Non-food-contact surfaces Neither Both Wrong! Thats right! 145 / 164 What must be done with work surfaces, equipment, and utensils before being used for a different type of food? They should be cleaned and rinsed They should be cleaned and sanitized Neither Both Wrong! Thats right! 146 / 164 Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Equipment Exteriors All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 147 / 164 Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses? In a sanitizer solution Hung on a hook Neither Both Wrong! Thats right! 148 / 164 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. 149 / 164 What are some examples of food contact surfaces that must be cleaned and sanitized after each use? Utensils Cutting boards Dishware Cutlery Tables Highchairs All are correct Wrong! Thats right! 150 / 164 Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources: Closed portable water containers Private water sources that are regularly tested and maintained Approved public water mains Water transport vehicles All are correct Wrong! Thats right! 151 / 164 Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time specifications called? Onset time Contact time Neither Both Wrong! Thats right! 152 / 164 When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this? A nylon brush or pad A cloth towel Neither Both Wrong! Thats right! 153 / 164 What are these? • Air probe • Surface probe • Immersion probe • Penetration probe Interchangeable probes for a thermocouple or thermistor thermometer Thermometer probes for food, liquids, surfaces, and air Neither Both Wrong! Thats right! 154 / 164 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! 155 / 164 Which statement is true about a surface probe? Use these to check the surface temperature of flat cooking equipment like a griddle or grill Press the short flat probe directly to a surface and its temperature is displayed digitally Neither Both Wrong! Thats right! This type of thermometer only measures surface temperatures and can NOT be used to check the internal temperatures of food. 156 / 164 Which is true about mechanically tenderized meat? Meat softened by a machine puncturing its surface with needles or blades to make it more chewable Meat that must be cooked to a higher internal temperature due to an increased risk of contamination Neither Both Wrong! Thats right! When a machine softens meat by puncturing its surface with needles or blades making it easier to chew. 157 / 164 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 158 / 164 Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized? Any surface that touches food must be cleaned, rinsed, and sanitized to kill pathogens Surfaces that do NOT touch food only need to be cleaned and rinsed to prevent the accumulation of dirt Neither Both Wrong! Thats right! 159 / 164 When loading dish racks, how can you ensure the water spray reaches every surface? By using the correct dish racks By NOT overloading the dish racks Neither Both Wrong! Thats right! 160 / 164 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! 161 / 164 Which of these are ways that viruses can be transmitted? By having contact with an infected person By touching a contaminated surface and NOT washing your hands In contaminated beverages or water By the fecal-oral route In contaminated food By breathing particles of vomit in the air All are correct Wrong! Thats right! 162 / 164 How can cross-contact be avoided? Make sure it doesn’t touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 163 / 164 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 164 / 164 What are some ways to protect food and food contact surfaces from contamination by chemicals? Chemicals must be stored in their original containers Do NOT keep unnecessary or unapproved chemicals in your operation chemicals must never be stored above food or food contact surfaces Store chemicals away from prep areas, food storage areas, and service areas Chemical storage areas must be separated from food and food contact surfaces with a barrier like a wall or partition All are correct Wrong! Thats right! 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