The Food Protection Manager May 22, 2024 by Brian Klein /315 0 votes, 0 avg 0 The Food Protection Manager 1 / 315 How does careful cleaning prevent a pest infestation? By removing the pest’s food supply By destroying insect eggs and nests Neither Both Wrong! Thats right! 2 / 315 How can you ensure food handlers wash their hands in the correct sink? By monitoring them wash their hands Put the sinks in convenient locations Neither Both Wrong! Thats right! 3 / 315 Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level? Because cooking does NOT destroy the spores in food Because it does NOT destroy toxins produced by pathogens Neither Both Wrong! Thats right! 4 / 315 How can food handlers prevent cross-contamination and time-temperature abuse when preparing food? Make sure workstation cutting boards and utensils are clean and sanitized Only remove as much food from the cooler that can be prepped quickly Return prepared food to the cooler or cook it as soon as possible All are correct Wrong! Thats right! 5 / 315 Which of these are things that you should do when responding to a possible foodborne illness outbreak? Segregate the suspected product Stop using the suspected product Contact your local regulatory authority Review your food handling procedures Document product information Cooperate with investigating authorities Identify which staff were on duty All are correct Wrong! Thats right! 6 / 315 What is Histamine Toxin? Histamine is the seafood toxin that causes scombroid poisoning Histamine cannot be destroyed by freezing, cooking, smoking, or curing Some fish commonly linked with Histamine are tuna, bonito, mackerel, mahi-mahi The most important preventative measure for Histamine is purchasing from approved and reputable suppliers All are correct Wrong! Thats right! 7 / 315 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! 8 / 315 Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry? If it is allowed by your company’s policy If it’s allowed in your jurisdiction Neither Both Wrong! Thats right! 9 / 315 Which guideline can prevent cross-contamination during storage? Store thawing food below ready-to-eat (RTE) food Food is protected from pathogens and chemicals with leak-proof packaging Shelf food in an order based on the minimum internal cooking temperature of each food All are correct Wrong! Thats right! 10 / 315 Which of these steps are part of the Flow of Food? Cooking Holding Cooling Preparing Reheating All are correct Wrong! Thats right! 11 / 315 Which statements are true about Hazard Analysis Critical Control Points (HACCP)? HACCP was created by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP is a system that manages food safety by identifying hazards at different points during food preparation HACCP is based on 7 basic principles HACCP programs should be based on written plans that are different for every operation HACCP identifies hazards so they can be prevented, eliminated, or reduced to safe levels All are correct Wrong! Thats right! To be effective the HACCP system must be based on a written plan that is specific to each facility’s menu guests equipment processes and operations 12 / 315 How can Salmonella Typhi be prevented? Handwashing Preventing cross-contamination Cook food to its required minimum internal temperature Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi All are correct Wrong! Thats right! 13 / 315 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! 14 / 315 How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food? By handling food with utensils Wearing single-use gloves Neither Both Wrong! Thats right! 15 / 315 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! 16 / 315 Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back? It was designed to be reused It’s NOT filled with a TCS beverage It was cleaned and sanitized correctly It was given to the guest by the operation It can be cleaned at home and in the operation It was refilled for the same guest who brought it in Rinse it with pressurized hot water before refilling Contamination is prevented during refilling It is refilled by staff or the guest All are correct Wrong! Thats right! 17 / 315 What is vibrio vulnificus and vibrio parahaemolyticus? Bacteria found in waters where shellfish are harvested Oysters from contaminated water are often linked with the bacteria Vibrio gastroenteritis is the name of the illness caused by the bacteria Purchasing from approved, reputable suppliers is critical for prevention Common symptoms: Diarrhea, abdominal cramps, nausea, vomiting, low grade fever, and chills All are correct Wrong! Thats right! 18 / 315 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! 19 / 315 How does storing items at least six inches above the floor and away from the walls help prevent contamination? To discourage pests from climbing and nesting It protects the items from dirt and moisture Neither Both Wrong! Thats right! 20 / 315 Which of these are the main four steps and potential additional steps involved with the Flow of Food? Cooking Cooling Preparation Holding Purchasing Receiving Reheating Service Storing All are correct Wrong! Thats right! 21 / 315 Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice? Tongs Ice scoops Neither Both Wrong! Thats right! 22 / 315 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! 23 / 315 How can you prevent the buildup of grease and condensation on your walls and ceilings? Clean and maintain the ventilation system With an effective cleaning program Neither Both Wrong! Thats right! 24 / 315 If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food? Utensils Deli sheets Neither Both Wrong! Thats right! 25 / 315 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! 26 / 315 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 27 / 315 What should be used for each type of food to prevent cross-contamination? Separate equipment and utensils Cleaned and sanitized equipment and utensils Neither Both Wrong! Thats right! 28 / 315 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! 29 / 315 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! 30 / 315 Who must know how to avoid serving food containing allergens to people with food allergies? Service staff (front-house) Kitchen staff (back-house) Neither Both Wrong! Thats right! 31 / 315 Poor maintenance can cause food safety problems in your operation to prevent problems do the following? Control pests Clean the operation on a regular basis Make sure all building systems work and are checked regularly Maintain the outside of the building correctly, including patios and parking lots Make sure the building is sound with no leaks, holes, or cracks in the floors, foundation, ceilings, or windows Monitor lighting level (replace burned-out bulbs, Choose the correct sized bulbs, have shatter-resistant bulbs with protective covers) All are correct Wrong! Thats right! 32 / 315 Which ServSafe guidelines can prevent bacteria from causing foodborne illness? Avoiding bare-hand contact with RTE food Practice good personal hygiene Limiting time food spends in unsafe temperatures Excluding sick staff from the operation Washing hands correctly and often Practice good personal hygiene Preventing cross-contamination Purchasing from approved sources All are correct Wrong! Thats right! 33 / 315 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! 34 / 315 Which are types of a backflow prevention device? Double check valve Reduced pressure zone Vacuum breaker All are correct Wrong! Thats right! 35 / 315 Why is stock rotation important? So older products are used before newer ones To limit the growth of pathogens To ensure quality and prevent waste All are correct Wrong! Thats right! Stock rotation is important to ensure that items with the earliest “use by” or expiration dates are used before items with later dates. This helps to maintain the foods quality and prevent waste.It can also limit the growth of pathogens 36 / 315 What can following these simple rules help you maintain? • Deny pests access to the operation • Deny pests food, water, and shelter • Work with a licensed Pest Control Operator (PCO) A pest infestation A pest-free operation Neither Both Wrong! Thats right! 37 / 315 Why does food need to be stored at the correct temperature? To keep it out of the Temperature Danger Zone (TDZ) To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 38 / 315 A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works? Train staff to follow the dress code Monitor staff to ensure it is followed Neither Both Wrong! Thats right! 39 / 315 What is an air gap? The air gap is the open space of air between a faucet and its drain The air gap keeps the clean water and contaminated water separate The air gap is the only sure way to prevent backflow All are correct Wrong! Thats right! Sometimes a hose is left sbmerged in a mop bucket or laying next to a floor drain. If the hose is also connected to a faucet, the air gap has been crossed. This is called a cross-connection because the faucet water is at risk of becoming contaminated by the mop bucket water or by water draining into the floor drain. 40 / 315 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! 41 / 315 How can you use a disposable paper towel to avoid contaminating your hands after washing them? Use it to cover the door handle when leaving the restroom Use it to cover the faucet when turning off the water Neither Both Wrong! Thats right! Using a continous towel system, an automatic hand dryer, or disposable paper towels are acceptable methods to dry your hands and arms in the last step to proper handwashing. 42 / 315 Which of these are steps in the path food takes through your operation? Cooking Cooling Holding Serving Storing Receiving Reheating Purchasing Preparation All are correct Wrong! Thats right! You are responsible for protecting the safety of food at every point in this flow. 43 / 315 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! 44 / 315 Which of these are ways to prevent the Big Six Pathogen Hepatitis A from making people sick? Washing hands Purchasing shellfish from approved, reputable suppliers Avoiding bare-hand contact with ready-to-eat (RTE) food Excluding food handlers with jaundice for less than a week Excluding food handlers with diarrhea Excluding staff who have been diagnosed with the Hepatitis A virus All are correct Wrong! Thats right! 45 / 315 How should food handlers avoid bare-hand contact with ready-to-eat food? Wear disposable gloves when handling ready-to-eat food Use utensils like spatulas, tongs, or wax paper Neither Both Wrong! Thats right! 46 / 315 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! 47 / 315 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! 48 / 315 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! 49 / 315 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! 50 / 315 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! 51 / 315 Which of these measures can prevent injury from physical contamination? Closely inspect the food you receive Purchasing food from approved, reputable suppliers Practice good personal hygiene All are correct Wrong! Thats right! Take steps to ensure that no physical contaminants can get into food at any point during its flow through your operation. 52 / 315 What should you focus on when training and monitoring staff? Train staff to follow procedures Monitor staff to ensure they follow procedures Use corrective action when staff don’t follow procedures All are correct Wrong! Thats right! 53 / 315 Staff should only wear hair accessories if it will help them avoid touching their hair or prevent it from falling into food. Why shouldn’t you allow other kinds of hair accessories? They can be physical contaminants They can fall into food Neither Both Wrong! Thats right! 54 / 315 To avoid cross-contact, what should recipes and ingredient labels be checked for? The Big Eight Food Allergens Manufacturer’s recommendations Neither Both Wrong! Thats right! 55 / 315 What part of a dish should be held to avoid touching its food contact areas? By the bottom By the edge Neither Both Wrong! Thats right! 56 / 315 What are some examples of prepared foods your operation could purchase to help prevent cross-contamination? Chopped lettuce Diced onions Pre-cut vegetables Precooked chicken breasts Ready packed salads All are correct Wrong! Thats right! You can avoid cross-contamination by purchasing prepared food that does NOT need too much handling 57 / 315 What are some guidelines for food containers when serving off-site? Should be insulated Should be approved for food service It should be designed to prevent mixing or leaking It should be labeled with the use-by date and time All are correct Wrong! Thats right! 58 / 315 According to ServSafe, what program should focus on these principles? • Make a master schedule • Train your staff to follow the schedule • Monitor the schedule and your staff to ensure it works. Cleaning program Personal hygiene program Neither Both Wrong! Thats right! 59 / 315 Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature? Bacillus cereus Campylobacter jejuni Clostridium botulinum Listeria monocytogenes Clostridium perfringens Shiga toxin-producing E. coli All are correct Wrong! Thats right! 60 / 315 Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling? Must be refilled using a process that prevents contamination Must be refilled by staff at the operation or by the customer Must be rinsed with clean, pressurized hot water before refilling Must be refilled for the same customer who brought it in Must be refilled with a non-TCS beverage All are correct Wrong! Thats right! 61 / 315 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! 62 / 315 Which are examples of good personal hygiene? Avoiding unsanitary actions Reporting illness and injury Keeping the hands, hair, and body clean Wearing clean and appropriate uniforms All are correct Wrong! Thats right! 63 / 315 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! 64 / 315 Which of these are emergencies that could affect your operation? Fire Flooding Sewage backups Electrical power outages Refrigeration breakdowns Breakdowns at water treatment facilities Broken water mains risk water safety and food safety All are correct Wrong! Thats right! 65 / 315 When should you train staff on how to follow your procedures? Soon after hire On a continuing basis Neither Both Wrong! Thats right! 66 / 315 How can viruses be prevented from causing foodborne illness? Practice good personal hygiene Avoid bare-hand contact with ready-to-eat (RTE) food Exclude food handlers who are vomiting or have diarrhea or jaundice Quickly remove and clean up vomit, diarrhea, or spit if someone gets sick in the operation All are correct Wrong! Thats right! 67 / 315 How do we use temperature control to prevent the growth of pathogens? Holding cold food at 41°F or lower prevents pathogens from growing to unsafe levels Holding hot food at 135°F or higher prevents pathogens from growing to unsafe levels Neither Both Wrong! Thats right! 68 / 315 According to ServSafe, which of these are challenges to food safety that operations must face? Staff turnover (training new staff leaves less time for food safety training) Time (pressure to work quickly can make it hard to take the time to follow food safety practices) Pathogens (illness-causing microorganisms are more frequently found on types of food that once were considered safe) Literacy and education (staff often have different levels of education making it more challenging to teach them food safety) Unapproved suppliers (food that is received from suppliers that are NOT practicing food safety can cause a foodborne illness outbreak) Language and culture (staff may speak a different language than you do. Cultural differences can also influence how food handlers view food safely) All are correct Wrong! Thats right! 69 / 315 How should flatware be held to avoid touching the food contact areas? By their working ends By their handles Neither Both Wrong! Thats right! 70 / 315 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! 71 / 315 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! 72 / 315 According to Federal law, what kind of ingredients must be clearly identified on a product’s label? Big Eight Food Allergens Major allergens Neither Both Wrong! Thats right! Major allergens and Big Eight Allergens refer to same eight allregens that are responsible for 90% of the allergic reactions. Checking the label of a food product is the best way to find out if it contains a major allergen. Identify which of the food products you use contain allergens. 73 / 315 What is a critical way to prevent foodborne illness from biological toxins? Control time and temperature when handling raw fish Purchase plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 74 / 315 How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish? Ensuring the fish was correctly frozen by the manufacturer Purchasing the fish from aproved Neither Both Wrong! Thats right! 75 / 315 To avoid cross-contact, when should you wash your hands and change gloves? Before preparing an Allergen Special Order When using a hand sanitizer Neither Both Wrong! Thats right! 76 / 315 Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 77 / 315 What should you do if you see a food handler who is NOT following proper handwashing procedures? Take corrective action immediately Coach or retrain them Neither Both Wrong! Thats right! 78 / 315 Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label? To ensure it has been stored for less than seven days To ensure the food is NOT past its use-by date Neither Both Wrong! Thats right! 79 / 315 Regarding pest prevention, what is a Certified Applicator? Someone certified to use poisonous chemicals like insecticides and pesticides This person could be your Pest Control Operator (PCO) or an associate Neither Both Wrong! Thats right! These dangerous materials should only be applied by a Certified Applicator and NOT by yourself. 80 / 315 What does regular cleaning prevent or remove? Dirt Dust Pests Food buildup Pathogen growth All are correct Wrong! Thats right! Cleaning does NOT destroy pathogens like sanitizing does, but it can prevent them from growing. 81 / 315 Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what? Cross-contact Cross-contamination Neither Both Wrong! Thats right! 82 / 315 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 / 315 What is corrective action? Immediately correcting an unsafe situation or practice Coaching an employee who is doing something incorrectly Neither Both Wrong! Thats right! 84 / 315 Which statement is true about certified food protection managers? You must pass a test from an accredited program The ServSafe exam is accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP) More than 4 million food service professionals have been certified through the ServSafe Food Protection Manager Certification Exam You may need to submit your ServSafe certificate to your regulatory authority before your food manager certification is recognized All are correct Wrong! Thats right! 85 / 315 When should staff have food safety training? When they are first hired On an ongoing basis Neither Both Wrong! Thats right! 86 / 315 Which of these conditions are required to refill a take-home beverage container? The beverage is NOT non- TCS The container was provided by the operation The container was designed to be reused The container was cleaned and sanitized correctly The container was provided to the guest by the operation The container can be cleaned at home and in the operation The container will be refilled for the same customer who brought it in The container is rinsed before refilling with fresh hot water under pressure The container is refilled by staff or the customer in a way that prevents contamination All are correct Wrong! Thats right! 87 / 315 Which of these are points in the Flow of Food? Cooking Cooling Preparation Holding Purchasing Receiving Reheating Service Storing All are correct Wrong! Thats right! 88 / 315 Why is controlling time and temperature and avoiding cross-contamination critical when handling food? To prevent the growth of pathogens To prevent the transfer of pathogens Neither Both Wrong! Thats right! 89 / 315 When should a manager practice active managerial control? Throughout the Flow of Food Before coming to work Neither Both Wrong! Thats right! 90 / 315 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! 91 / 315 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! 92 / 315 Which of these skills should a manager have to ensure the facility is safe for food service? How to handle emergencies How to maintain the facility How to prevent and control pests How to install and maintain the equipment How to avoid food safety hazards caused by utilities How to pick materials and equipment that are safe for food service All are correct Wrong! Thats right! 93 / 315 How can time-temperature abuse be avoided? Have a food handler record temperatures regularly Have procedures to limit the time TCS food spends in the TDZ Neither Both Wrong! Thats right! 94 / 315 TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination? Ready-to-eat (RTE) food Potentially Hazardous Food (PHF) Neither Both Wrong! Thats right! 95 / 315 Create procedures for each cleaning task and provide step-by-step instructions on the Master Cleaning Schedule. The instructions should be clearly written and include what information? How your procedures should be performed What chemicals and tools should be used Neither Both Wrong! Thats right! 96 / 315 Why should spoiled food be thrown out quickly? Food contaminated with yeast or mold will spoil faster To prevent the yeast and mold contamination from spreading Neither Both Wrong! Thats right! Food contaminated with yeast or mold will spoil faster. Throw out spoiled food quickly to prevent the contamination from spreading to more food. 97 / 315 Which of these should you consider when designing your operations procedures for holding food? Monitoring and recording time When to use food covers Monitoring and recording temperatures Which thermometers to use When to use sneeze guards How to use hot holding equipment When to throw out food How long to hold food All are correct Wrong! Thats right! 98 / 315 Condiments that will be re-served to another table must be protected from contamination. How can this be done? Keep the condiments in their original containers Use containers designed to prevent contamination Neither Both Wrong! Thats right! 99 / 315 What are some ways that Hepatitis A can be prevented? Proper handwashing Purchasing shellfish from approved, reputable suppliers Avoiding bare-hand contact with ready-to-eat (RTE) food Excluding food handlers with jaundice Excluding food handlers with diarrhea Excluding staff diagnosed with Hepatitis A All are correct Wrong! Thats right! 100 / 315 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! 101 / 315 Which is a prevention measure for viruses? Purchasing food from approved, reputable suppliers Practice good personal hygiene Neither Both Wrong! Thats right! The most important prevention measure for viruses is practicing good personal hygiene 102 / 315 How can Shiga Toxin Producing E. coli be prevented from causing illness? Control time and temperature (especially ground beef) Exclude food handlers who have been diagnosed with hemorrhagic colitis Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw food and RTE food Cook food to the required minimum internal temperatures (especially ground beef) Exclude food handlers with diarrhea All are correct Wrong! Thats right! 103 / 315 According to ServSafe, what do food service managers have a responsibility for? The guests The operation The staff All are correct Wrong! Thats right! 104 / 315 Food handlers should NOT wear hair accessories because they can get into food and become physical contaminants. What’s the only kind of hair accessory that should be worn? The kind that prevents food handlers from touching their hair The kind that prevents hair from falling into food Neither Both Wrong! Thats right! 105 / 315 What needs to be recorded to avoid time-temperature abuse? The internal temperature of food The time when the temperature was taken Neither Both Wrong! Thats right! 106 / 315 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! 107 / 315 What are some standard methods of food processing? Preparing and serving without cooking (salads, cold sandwiches) Preparing and cooking for same-day service (grilled chicken sandwiches, hamburgers) Preparing, cooking, holding, cooling, reheating, and serving (chili, soup, pasta sauce with meat) Preparing, cooking, holding, cooling, storing, re-heating, and serving (chili, soup, pasta sauce with meat) All are correct Wrong! Thats right! 108 / 315 Which of these should you consider when making policies for holding food in your operation? Time Food covers Temperature Thermometer Sneeze guards Hot holding equipment When to throw away held food How long the operation will hold food All are correct Wrong! Thats right! 109 / 315 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. 110 / 315 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. 111 / 315 How can the risk of cross-contact with other food delivered to the table be avoided when delivering an allergen special order to a guest with allergies? Confirm the allergen special order with the staff to deliver to the guest Make sure no garnishes or other items containing the allergen touch the plate An allergen special order should be hand-delivered to a guest with a food allergy Delivering food separately from other food delivered to a table will help prevent contact with food allergens All are correct Wrong! Thats right! 112 / 315 Why do operations need to have procedures for cleaning up vomit and diarrhea? To ensure it’s done safely and effectively It contains highly contagious pathogens Neither Both Wrong! Thats right! Vomit may contain norovirus which is the most highly contagious foodborne pathogen. Several highly contagious pathogens, including Big Six Pathogens, can be transmitted by feces. It’s important that these substances are properly removed and surfaces cleaned and sanitized correctly. 113 / 315 How should a take-home beverage container be refilled to prevent contamination? Rinse out the container with pressurized hot water before filling it The container can only be refilled by staff or by the guest Neither Both Wrong! Thats right! 114 / 315 Which guidelines should staff follow when inspecting and receiving a delivery? Look for signs of contamination on the delivery vehicle Inspect the delivery as soon as it arrives Inspect and store each delivery before accepting the next Spot-check weights and take sample temperatures of TCS food Immediately count quantities Check for damaged, repackaged, or mishandled food Store items quickly once they have been accepted Schedule enough time to inspect the delivery Log incident on the invoice for rejected items All are correct Wrong! Thats right! 115 / 315 How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination? By using colored cutting boards By using utensils with colored handles Neither Both Wrong! Thats right! Use different colors of equipment to prevent cross-contamination red for meat yellow for poultry/chicken green for produce and fruits. The color tells food handlers which equipment to use with each type of food 116 / 315 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! 117 / 315 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! 118 / 315 When should you avoid serving produce that was treated with sulfites? When the produce is eaten raw It was treated before you received it Neither Both Wrong! Thats right! 119 / 315 Which is a ServSafe guideline for using and storing chemicals? Follow the manufacturer’s recommendations and your local regulations when disposing chemicals Follow OSHA’s requirements to keep chemical Safety Data Sheet (SDS) available for employees to review Keep chemicals in their original container with the manufacturer’s label intact and readable All are correct Wrong! Thats right! 120 / 315 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! 121 / 315 What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped? A vacuum breaker Partitioning Neither Both Wrong! Thats right! 122 / 315 What are the storage guidelines to prevent cross-contamination for containers? Containers that are durable, leak-proof, and able to be sealed or covered Never use empty food containers to store chemicals; never put food in empty chemical containers Only use storage bins and containers that are intended and designed for food to store food Store food in containers that have been cleaned, rinsed, and sanitized All are correct Wrong! Thats right! 123 / 315 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! 124 / 315 What principles are an Integrated Pest Management (IPM) program based on? Avoiding the use of chemicals except as a last resort Denying pests access to food, water, and shelter Neither Both Wrong! Thats right! 125 / 315 What can be installed by a licensed plumber to prevent grease buildup from blocking a drain? A backflow prevention device A grease trap Neither Both Wrong! Thats right! 126 / 315 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! 127 / 315 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! 128 / 315 Which of these are emergencies that could affect your operation? A fire A flood A sewage backup An electrical power outage A refrigeration breakdown A water treatment facility breakdown A broken water main All are correct Wrong! Thats right! 129 / 315 According to ServSafe, what are some of the challenges to food safety that operations must face? Staff turnover (training new staff leaves less time for food safety training) Time (pressure to work quickly can make it hard to take the time to follow food safety practices) Pathogens (illness-causing microorganisms are more frequently found on types of food that once were considered safe) Literacy and education (staff often have different levels of education making it more challenging to teach them food safety) Unapproved suppliers (food that is received from suppliers that are NOT practicing food safety can cause a foodborne illness outbreak) Language and culture (staff may speak a different language than you do. Cultural differences can also influence how food handlers view food safely) All are correct Wrong! Thats right! 130 / 315 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. 131 / 315 When should your staff have food safety training? When they’re hired When it’s needed Neither Both Wrong! Thats right! 132 / 315 What may be necessary when food handlers are NOT following proper handwashing procedures? Corrective Actions Coaching or Retraining Neither Both Wrong! Thats right! 133 / 315 What does a food safety specialist or food safety inspector do? Conducts inspections Enforces adherence to laws and regulations Reviews evaluates and analyzes food service operations Cooperates with the agencies responsible for protecting the public from foodborne illness Design programs and procedures to control, eliminate, and prevent illness or injury Knowledgeable about contaminants and unsafe practices that cause illness or injury All are correct Wrong! Thats right! The job of a food safety specialist is to make sure that the quality and the safety of the food supply are in compliance with the standards. 134 / 315 What should be avoided so handwashing stations remain available for staff? Blocking them with portable equipment Filling them with dirty equipment Neither Both Wrong! Thats right! 135 / 315 Many backflow prevention devices have a way that they can be checked to see if they are working correctly. They should be checked periodically, and this should be documented. Who should check the device? A certified applicator A trained and certified technician Neither Both Wrong! Thats right! 136 / 315 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! 137 / 315 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. 138 / 315 Staff drinking from beverage containers must be careful to avoid contaminating: • Their hands • The beverage container • Food, utensils, and equipment What does the lid for the beverage container need to include? A straw A sip-hole Neither Both Wrong! Thats right! 139 / 315 What is an example of a backflow prevention device with multiple check valves that will seal and protect your building’s clean water supply in case of a backflow? A double check valve A vacuum breaker Neither Both Wrong! Thats right! 140 / 315 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! 141 / 315 What food needs careful handling to prevent contamination? Ready-to-eat (RTE) food Finished food that can be eaten Neither Both Wrong! Thats right! The definition of Ready-to-Eat Food (RTE) is food that will be eaten without further preparation washing or cooking. Handle these foods carefully to avoid contamination 142 / 315 Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)? Dishes with previously cooked TCS ingredients (leftovers) Whole or ground poultry (chicken, turkey, duck) Corrective action to recondition food that has been in the TDZ for two hours Both Wrong! Thats right! 143 / 315 When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination? Wash hands and change gloves before the next task Clean and sanitize equipment and utensils afterwards Neither Both Wrong! Thats right! 144 / 315 You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods? Choose the best type of thermometer for the task Open the package and insert the stem or probe of your thermometer into the food Take another reading in a different spot (temperature may vary in other areas) Make sure the sensing area for your type of thermometer is fully immersed in the food Do NOT touch the package with the thermometer stem or probe to avoid cross contamination All are correct Wrong! Thats right! 145 / 315 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! 146 / 315 When a water connection (like a pipe to a hose) includes an open space that prevents dirty water from flowing backward into clean water, what is this space called? A check valve An air gap Neither Both Wrong! Thats right! 147 / 315 What kind of tools should you provide for your staff to help them ensure food safety? Standard Operating Procedures (SOPs) for food handling practices Food safety training Neither Both Wrong! Thats right! 148 / 315 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 / 315 What are the best ways to prevent the spread of viruses in your operation? Require frequent handwashing with monitoring to ensure it’s done correctly Exclude food handlers who are vomiting, have diarrhea, or jaundice Neither Both Wrong! Thats right! 150 / 315 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! 151 / 315 What are some requirements for preset tableware? Extra settings are removed when guests are seated; if they remain on the table, they are cleaned and sanitized after guests have left Prevent contamination by wrapping or covering tableware Neither Both Wrong! Thats right! 152 / 315 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! 153 / 315 How can food handlers avoid time-temperature abuse? Take corrective action Use the right thermometers Control time-temperature Monitor time-temperature Follow SOPs All are correct Wrong! Thats right! 154 / 315 To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned? In a utility sink In the dish machine Neither Both Wrong! Thats right! 155 / 315 To avoid contamination, what should NOT be stored in these areas? • Bathrooms • Locker rooms • Garbage rooms • Dressing rooms • Under stairwells • Mechanical rooms • Under leaking water lines • Under unprotected sewer lines Cleaning tools Food products Neither Both Wrong! Thats right! 156 / 315 How do single-use gloves prevent food contamination? Making a barrier between hands and food As an alternative to handwashing Neither Both Wrong! Thats right! Single-use gloves act as a barrier between hands and food, helping to keep food safe when used correctly. 157 / 315 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! 158 / 315 Why should chemicals be stored in their original containers? So they’re NOT mistaken for food To prevent chemical contamination Neither Both Wrong! Thats right! 159 / 315 How should garbage containers be handled to prevent pests? Clean up spills around garbage containers immediately Keep garbage containers clean and in good condition Store recyclables in clean, pest-proof containers Throw out garbage quickly All are correct Wrong! Thats right! 160 / 315 Which of these measures can prevent the Shigella spp bacteria from causing illness? Handwashing Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 161 / 315 Which of these measures can prevent the growth of bacteria? Controlling time and temperature Practice good personal hygiene Purchasing food from approved, reputable suppliers All are correct Wrong! Thats right! 162 / 315 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! 163 / 315 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. 164 / 315 Biological toxins cannot be destroyed by freezing or cooking so its best to avoid them by purchasing from approved, reputable suppliers. Which of these seafood toxins does this apply to? Histamine Saxitoxin Brevetoxin Ciguatoxin Domoic acid All are correct Wrong! Thats right! 165 / 315 How can you make sure that condiments are kept safe from contamination? Offer individual condiment packets Serve individual portions of condiments Neither Both Wrong! Thats right! 166 / 315 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! 167 / 315 When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed? Grease buildup Mineral deposits Neither Both Wrong! Thats right! 168 / 315 What does proper handwashing and hand care prevent? The transfer of allergens The transfer of pathogens Neither Both Wrong! Thats right! 169 / 315 How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens? Making a dress code for staff Enforcing your dress code Neither Both Wrong! Thats right! 170 / 315 What is the best way to prevent backflow? Never create a cross-connection Avoiding cross-contact Neither Both Wrong! Thats right! 171 / 315 When is it acceptable to re-serve condiments to another guest? The condiments are kept in their original containers or containers designed to prevent contamination The condiment containers are kept covered when NOT used by closing the lid or replacing the cap Neither Both Wrong! Thats right! 172 / 315 What can you give each food handler to help them avoid time-temperature abuse? Their own thermometers Standard Operating Procedures (SOPs) for food handling practices Neither Both Wrong! Thats right! 173 / 315 What is a critical part of pest-control? Personal hygiene Prevention Neither Both Wrong! Thats right! 174 / 315 Which of these are part of the path food takes through your operation? Cooking Cooling Holding Serving Storing Receiving Reheating Purchasing Preparation All are correct Wrong! Thats right! You are responsible for protecting the safety of food at every point in this flow. 175 / 315 Which is true about ready-to-eat (RTE) food? RTE food needs careful handling to avoid contamination RTE food can be eaten without further preparation, washing, or cooking Neither Both Wrong! Thats right! 176 / 315 How can colored cutting boards and utensil handles help prevent cross-contamination? By indicating the type of food the equipment is used for By helping to keep different types of food separate Neither Both Wrong! Thats right! 177 / 315 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! 178 / 315 Why does a glass thermometer, like candy thermometer, be enclosed in a shatterproof casing? The glass can cause physical contamination if it breaks To prevent leaking or dripping on food stored below it Neither Both Wrong! Thats right! 179 / 315 What device must be used when a hose is attached to a faucet? A physical barrier between hands and food A backflow prevention device Neither Both Wrong! Thats right! 180 / 315 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! 181 / 315 Active Managerial Control (AMC) is designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC. What are these risk factors? Using contaminated equipment Failing to cook food correctly Practice good personal hygiene Purchasing food from unsafe sources Holding food at incorrect temperatures All are correct Wrong! Thats right! 182 / 315 Why should you avoid overloading coolers or freezers? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 183 / 315 What should be avoided when checking the temperature of packaged food items? Do NOT puncture the package with the stem or probe Do NOT touch any part of the package with the stem or probe Neither Both Wrong! Thats right! 184 / 315 Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once? To prevent cross-contamination To limit its time in the TDZ Neither Both Wrong! Thats right! 185 / 315 Which of these are common duties for food safety specialists and food safety inspectors? Conducts inspections Enforces adherence to laws and regulations Reviews evaluates and analyzes food service operations Cooperates with the agencies responsible for protecting the public from foodborne illness Designs programs and procedures to control, eliminate, and prevent illness or injury Knowledgeable of the chemical, physical, and biological contaminants and unsafe practices that can cause illness or injury All are correct Wrong! Thats right! The job of a food safety specialist is to make sure that the quality and the safety of the food supply are in compliance with the standards. 186 / 315 Why should food handlers keep their fingernails trimmed and filed? So they will NOT tear their gloves So they will be easier to keep clean Neither Both Wrong! Thats right! 187 / 315 What items may be re-served? Condiment packets Washed and wrapped fruit Individually wrapped crackers Unopened packages in good condition Condiments in original containers Condiments in containers designed to prevent cross-contamination Wrong! Thats right! 188 / 315 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! 189 / 315 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! 190 / 315 How can illness from Biological Toxins be prevented? Control time and temperature when handling raw fish Get plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 191 / 315 How can you use a paper towel to avoid re-contaminating your hands after you finish washing them? Use it to turn off the faucet Use it to open the restroom door Neither Both Wrong! Thats right! 192 / 315 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! 193 / 315 Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways: • Taking an Allergen Special Order • Identifying the Allergen Special Order • Avoiding cross-contact • Delivering food separately How many employees should be trained and available for this? All employees At least one per shift Neither Both Wrong! Thats right! 194 / 315 What is the path that food takes through your operation called? Receiving and inspecting deliveries The Flow of Food Neither Both Wrong! Thats right! 195 / 315 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! 196 / 315 Why should staff wear clean clothing daily and change dirty uniforms and aprons? To prevent contamination Dirty clothing carries pathogens Neither Both Wrong! Thats right! 197 / 315 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! 198 / 315 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! 199 / 315 Which are guidelines for training staff? Document each employee’s training Train staff when they are first hired Retrain staff regularly Provide individual staff with job-specific training Train staff to follow procedures Provide all staff with general food safety knowledge All are correct Wrong! Thats right! 200 / 315 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. 201 / 315 Why should you avoid frequently opening the door of a cooler? It makes it harder for the cooler to keep food cold It lets warm air inside the cooler Neither Both Wrong! Thats right! 202 / 315 How can staff avoid contaminating food during service? Practice good personal hygiene Store serving utensils properly Use clean and sanitized utensils for serving Avoid bare-hand contact with ready-to-eat (RTE) food All are correct Wrong! Thats right! 203 / 315 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! 204 / 315 What should be avoided when prepping or storing produce? Mixing different kinds of produce Mixing different batches of the same produce Neither Both Wrong! Thats right! 205 / 315 Which guidelines can help prevent a pest infestation? Refuse pests food Refuse pests water Refuse pests shelter Refuse pests access Work with a licensed Pest Control Operator (PCO) All are correct Wrong! Thats right! 206 / 315 What should food handlers follow to avoid time-temperature abuse? Good policies Good procedures Neither Both Wrong! Thats right! 207 / 315 Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food? How it will be marked to indicate that it needs more cooking How it will be kept separate from ready-to-eat food Neither Both Wrong! Thats right! 208 / 315 How to prevent backflow? Install vacuum breakers on threaded faucets Install air gaps wherever practical and possible Neither Both Wrong! Thats right! 209 / 315 Which features should a bimetallic-stemmed thermometer have? A calibration nut to maintain accuracy Easy-to-read markings to prevent mistakes A dimple marking the temperature sensing area All are correct Wrong! Thats right! 210 / 315 Train and monitor staff to follow procedures, provide initial and ongoing training, provide all staff with general food safety knowledge, provide job-specific food safety training, retrain staff regularly, and document training. Train staff to follow procedures All staff should have basic food safety training Document when staff completes training that you provide Individual staff should have training that is specific to their duties All are correct Wrong! Thats right! 211 / 315 Which of these measures can prevent bacteria from causing foodborne illness? Avoiding bare-hand contact with RTE food Cleaning and sanitizing Controlling foods time in unsafe temperatures Exclude sick food handlers from the operation Make sure food handlers wash their hands regularly and correctly Practice good personal hygiene Preventing cross-contamination Purchasing from approved sources All are correct Wrong! Thats right! 212 / 315 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! 213 / 315 How can time-temperature abuse be avoided during service? Check the internal temperature of food often Hold food at the correct temperature Neither Both Wrong! Thats right! 214 / 315 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! 215 / 315 Which are true about the bacteria clostridium perfringens? The bacteria is found in dirt Causes the illness clostridium perfringens gastroenteritis Often linked to meat and poultry dishes like gravies and stews Symptoms linked with bacteria diarrhea, severe abdominal pain The most important preventative measure is time-temperature control All are correct Wrong! Thats right! 216 / 315 What are some guidelines for re-serving food? Change linens in bread baskets after each guest Do NOT re-serve uneaten bread or rolls to other guests Do NOT re-serve menu items returned by one guest to another guest Do NOT re-serve plate garnishes Do NOT re-serve uncovered condiments All are correct Wrong! Thats right! 217 / 315 A vacuum breaker is one example of a mechanical device that will prevent backflow. What is another example of a backflow prevention device? A double check valve A reduced pressure zone Neither Both Wrong! Thats right! 218 / 315 What are some things to consider when making policies for handwashing and hand care? The correct way to wash hands Correct use of single-use gloves Following good hand care practices Preventing bare-hand contact with RTE food Hand care, including fingernails and sanitizers All are correct Wrong! Thats right! 219 / 315 What may need to be updated when there are changes in your operations menu, procedures, or equipment? Sanitizer solution concentration The Master Cleaning Schedule Neither Both Wrong! Thats right! 220 / 315 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! 221 / 315 Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them? Staff in the operation The guest Neither Both Wrong! Thats right! 222 / 315 How do you check the temperature of packaged food? Open the package Insert the entire sensing area of the stem or probe into the food Allow at least 15 seconds to get an accurate reading Avoid touching the package with the stem or probe to prevent cross-contamination All are correct Wrong! Thats right! 223 / 315 What kind of policies does an operation need to have for holding food? For how long the operation will hold food When to throw away held food Neither Both Wrong! Thats right! 224 / 315 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 225 / 315 What skills should a manager have to ensure the facility is safe for food service? Handling emergencies Maintaining the facility Preventing and controlling pests Installing and maintaining equipment Avoiding food safety hazards caused by utilities Choosing materials and equipment that are food service-safe All are correct Wrong! Thats right! 226 / 315 How can a paper towel be used to avoid contaminating your hands after washing them in the restroom? Use it to turn off the faucet Use it to open the door Neither Both Wrong! Thats right! 227 / 315 Which guidelines should you follow when training your staff? Train them soon after hire Train them to follow policies and procedures Provide job-specific training for individual staff Provide general food safety training for all staff Document each employee’s training Retrain them regularly All are correct Wrong! Thats right! 228 / 315 Which methods can help you determine the food safety training needs of your staff? Observing staff perform their jobs Testing the food safety knowledge of staff Interviewing staff to identify areas of weakness All are correct Wrong! Thats right! 229 / 315 When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination? Before use After use Neither Both Wrong! Thats right! 230 / 315 What part of a glass should be held to avoid touching its food contact areas? By the stem By the middle or bottom Neither Both Wrong! Thats right! 231 / 315 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! 232 / 315 How can time-temperature abuse be avoided? Control time and temperature Cool reheat and hold TCS food properly Cook TCS food to the required minimum internal temperatures Use the correct thermometers Limit the amount of food removed from the cooler at once Provide clocks or timers in food prep areas All are correct Wrong! Thats right! 233 / 315 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! 234 / 315 Why should these actions be avoided? • Scratching the scalp • Running fingers through the hair • Wiping or touching the nose • Rubbing an ear • Touching a pimple or an infected wound/boil • Wearing and touching a dirty uniform • Coughing or sneezing into the hand • Spitting in the operation They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 235 / 315 Which of these should you focus on for an effective cleaning program? Creating a Master Cleaning Schedule Training staff to follow the Master Cleaning Schedule Monitoring the cleaning program to make sure it works All are correct Wrong! Thats right! 236 / 315 What is a foodborne illness outbreak, according to the centers for disease control and prevention (cdc)? Laboratory analysis confirms the outbreak State and local regulatory agencies conduct an investigation Two or more people have the same symptoms after eating the same food All are correct Wrong! Thats right! 237 / 315 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! 238 / 315 To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food? With the stem or probe between two packages With one package folded around the stem or probe Neither Both Wrong! Thats right! 239 / 315 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! 240 / 315 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. 241 / 315 Why should you monitor staff after training them? To ensure they follow procedures To watch for signs of illness Neither Both Wrong! Thats right! 242 / 315 When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact? Before preparing an Allergen Special Order After preparing an Allergen Special Order Neither Both Wrong! Thats right! 243 / 315 Which of these Public Health Interventions were implemented by the he Centers for Disease Control and Prevention (CDC) to protect the public from foodborne illness? Controlling hands as a vehicle of contamination (controls must be in place to prevent bare-hand contact with ready-to-eat food) Staff health controls (staff must be instructed to report certain symptoms and illnesses to management) Time and temperature parameters for controlling pathogens (procedures put in place to limit the time food spends in the TDZ) Consumer advisories (notices that advise customers of the increased risk of foodborne illness with food that is raw or undercooked) Demonstration of knowledge (as the food protection manager, you must be able to prove that you know how to keep food safe) All are correct Wrong! Thats right! 244 / 315 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! 245 / 315 Some materials can interact with acidic foods (tomatoes, citrus) and create toxic chemicals that can make people sick. What materials should be avoided when choosing kitchenware and equipment for your operation? Zinc Pewter Copper Painted pottery Galvanized metals All are correct Wrong! Thats right! 246 / 315 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! 247 / 315 Which are guidelines for holding food? Hold cold food at 41°F or lower Hold hot food at 135°F or higher Never use holding equipment to reheat food Food covers help maintain food temperature and prevent contamination Use a thermometer to check the internal temperature of food Do NOT rely on the temperature gauge on holding equipment to check temperatures Wrong! Thats right! 248 / 315 As a manager you should watch food handlers for signs of illness that could include watching for things like? Vomiting Persistent coughing or sneezing Yellowing of the skin, eyes, and fingernails Cold sweats or chills (indicating a fever) Excessive trips to the bathroom (indicating diarrhea) A runny nose or fluids from the eyes or mouth Wrong! Thats right! 249 / 315 What are some guidelines for training staff? Document when an employee completes training Train all staff on general food safety Train staff to follow procedures Train individual food handlers for knowledge that is specific to their tasks Train specific staff on the guidelines and criteria for inspecting deliveries All are correct Wrong! Thats right! Once staff are trained, monitor them to make sure they are following procedures 250 / 315 How can time-temperature abuse be prevented? Monitor time and temperature Control time and temperature Neither Both Wrong! Thats right! 251 / 315 Which of these are ServSafe guidelines for cold storage temperatures? (cooler) Avoid frequent opening of the cooler An air temperature thermometer should be in the warmest part of the unit Defrost freezers regularly Do NOT line shelves with aluminum foil, sheet pans, or paper Don’t overload coolers or freezers (prevents good airflow) Use cold curtains in walk-in coolers and freezers Use open shelving All are correct Wrong! Thats right! 252 / 315 Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3). Documentation of training that included instructions to report illness Providing pocket cards to remind staff to report their illnesses Signed documents in which staff have agreed to report illness Posting signs in staff areas that remind staff to report their illnesses All are correct Wrong! Thats right! 253 / 315 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! 254 / 315 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! 255 / 315 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! 256 / 315 According to ServSafe, what are the costs of a foodborne illness outbreak to a victim? Death Lost work Medical costs Long-term disability All are correct Wrong! Thats right! most important are the human costs that victims of foodborne illnesses may experience. 257 / 315 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Identify Big Eight Allergens Label it properly Neither Both Wrong! Thats right! 258 / 315 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! 259 / 315 Why should chemicals never be stored above food, linens, utensils, and equipment? Because they should be stored in a separate area To prevent contamination caused by dripping or leaking Neither Both Wrong! Thats right! 260 / 315 How can backflow be prevented? By creating an air gap Install a backflow prevention device Neither Both Wrong! Thats right! 261 / 315 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! 262 / 315 Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from? Food prep areas Food storage areas Neither Both Wrong! Thats right! 263 / 315 How does food become unsafe? Using contaminated equipment Buying food from unsafe sources Not holding TCS food at the correct temperature Not cooking food to its required minimum internal temperature All are correct Wrong! Thats right! 264 / 315 The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different? For immediate service: reheating is NOT required, leftovers can be served at any temperature Hot-held for service: leftovers must be reheated to a minimum internal temperature of 165°F Neither Both Wrong! Thats right! 265 / 315 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. 266 / 315 Which of these are procedures that staff should follow when inspecting and receiving a delivery? Examine the truck for signs of contamination Inspect deliveries immediately upon arrival Receive only one delivery at a time Spot-check weights of food products Immediately count quantities Check for damaged, repackaged, or mishandled food Once an item is accepted, store it quickly Schedule enough time to inspect the delivery Take sample temperatures of TCS food All are correct Wrong! Thats right! 267 / 315 Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick? Wash hands Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 268 / 315 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! 269 / 315 What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination? Food containing allergens Each type of food Neither Both Wrong! Thats right! Cross-contamination can be prevented by using separate equipment and utensils for each type of food. Cross-contact can be prevented by using separate equipment and utensils for food containing allergens. 270 / 315 According to ServSafe, which of these are the costs of a foodborne illness outbreak to an operation? Increased insurance premiums Lowered staff morale Staff missing work Staff retraining Loss of reputation Negative media exposure Lawsuits and legal fees Loss of guests and sales All are correct Wrong! Thats right! 271 / 315 Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using? Yellow for raw poultry Red for raw meat Green for produce All are correct Wrong! Thats right! Using utensils with colored handles and colored cutting boards can help keep equipment separate to avoid cross-contamination. The color tells food handlers which equipment to use with each type of food 272 / 315 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! 273 / 315 Which members of your staff need food safety training? Your entire staff Food handlers Neither Both Wrong! Thats right! 274 / 315 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! 275 / 315 Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this? Require guests to use clean plates and utensils in self-service areas Post signs to remind guests NOT to reuse dirty plates and utensils to refill Have a staff member monitor guests in the self-service area All are correct Wrong! Thats right! 276 / 315 These actions by a manager will ensure a successful personal hygiene program: • Make personal hygiene policies • Train staff to follow your policies and retrain them regularly • Be a good role model by consistently demonstrating the correct behavior • Always supervise any activities that can affect food safety • Keep your personal hygiene policies current with science and the law What role do you play as the manager in your operations personal hygiene program? Designing the program Making the program work Neither Both Wrong! Thats right! 277 / 315 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! 278 / 315 Which statement is true about Modified Atmosphere Packaging (MAP)? MAP stands for Modified Atmosphere Packaging Many fresh-cut produce items are packaged this way Oxygen inside the package may be replaced with carbon dioxide or nitrogen Package that is vacuum sealed or has nitrogen or other non oxygen gasses added to prevent spoilage of product Process that employs a gas flushing and sealing process or reduction of oxygen through respiration of vegetables All are correct Wrong! Thats right! 279 / 315 How can contamination be prevented in storage areas? Clean up spills and leaks immediately Keep all storage areas clean and dry Store food in containers that have been cleaned, rinsed, and sanitized Store each type of item in its designated storage area All are correct Wrong! Thats right! 280 / 315 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! 281 / 315 How can cross-contamination be avoided by creating physical and procedural barriers? Prepare RTE food and raw food at different times Use separate prep tables and equipment for ready-to-eat (RTE) food and raw food When using the same prep table, prepare ready-to-eat food before raw food Buy food items that have already been prepared or don’t require much preparing or handling All are correct Wrong! Thats right! 282 / 315 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. 283 / 315 Which is true about restricting a food handler? Restricting is when a manager prohibits an employee from working with food or food contact surfaces The decision is made based on an outline of criteria designed to prevent contamination by staff illness Neither Both Wrong! Thats right! 284 / 315 When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling? Loosely cover the food container before storing it Stored food can be uncovered if it’s protected from contamination Store uncovered food above raw meat, seafood, and poultry All are correct Wrong! Thats right! 285 / 315 How can you prevent pathogens from growing and spreading in your operation? By working with your Pest Control Operator (PCO) By making good decisions during food prep Neither Both Wrong! Thats right! 286 / 315 Why does food need to be rotated when it’s in storage? To limit the growth of pathogens To help ensure it’s quality Neither Both Wrong! Thats right! 287 / 315 How can pests be prevented from entering your operation with deliveries? Check all deliveries before they enter your operation Refuse shipments in which you find pests or signs of pests Neither Both Wrong! Thats right! Some signs of pests include damage to packaging, egg cases, and body parts (wings, legs). 288 / 315 Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria? It’s moist It’s high in protein Its pH is neutral or mildly acidic All are correct Wrong! Thats right! Potentially Hazardous Food (PHF) is also TCS food which means that it requires time and temperature control to prevent the growth of pathogens and the toxins they produce. 289 / 315 What are the four main steps in the Flow of Food? Storing Service Receiving Purchasing All are correct Wrong! Thats right! 290 / 315 How can parasites be prevented from causing foodborne illness? Cooking food to its required minimum internal temperature Purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! The most important measure to prevent parasites is purchasing food from approved reputable suppliers. 291 / 315 How can mold be prevented from spoiling food or causing illness? Store food cold to slow the growth of mold Purchase food from approved, reputable suppliers Throw out moldy food unless it’s part of the food All are correct Wrong! Thats right! It’s NOT recommended to recondition food by removing its moldy parts. A small amount of remaining mold can spread quickly and spoil all of your food. It’s best to throw it out. Mold is a natural part of some food and doesn’t need to be thrown out, like dry-aged beef, cured meats, and cheeses. 292 / 315 What will prevent good airflow in cold storage units and should be avoided? Lining shelves with foil, sheet pans, or paper. Overloading the coolers or freezers Neither Both Wrong! Thats right! 293 / 315 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! 294 / 315 If an employee has an illness, when do they need to report it you? If staff become ill at work, they should report it to you immediately Staff should report illness to you before they come to work Neither Both Wrong! Thats right! Your regulatory authority may ask you for proof that your staff are aware of this policy 295 / 315 What are some ways to prevent cross-contamination when prepping food? Buy prepared food Clean and sanitize before and after tasks Prep raw and RTE food at different times Use separate equipment for raw food and ready-to-eat (RTE) food All are correct Wrong! Thats right! 296 / 315 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! 297 / 315 What kind of training should you provide for your staff? How to follow your procedures Basic food safety knowledge Job specific knowledge Allergens Corrective actions Wrong! Thats right! 298 / 315 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! 299 / 315 How can cross-contamination be avoided in self-service areas? Don’t serve used ice Make sure food is labeled Provide separate serving utensils for each dish Don’t let customers refill dirty plates or use dirty utensils All are correct Wrong! Thats right! 300 / 315 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! 301 / 315 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 Both Wrong! Thats right! 302 / 315 What are some storage guidelines that will keep items safe and preserve their quality? Always store food at the correct temperatures Food items must be labeled and date marked correctly Store items in a way that prevents cross-contamination Rotate the food so that items with earlier date marks are used first Store all items away from the walls and at least 6 inches above the floor All are correct Wrong! Thats right! 303 / 315 Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners? Don’t mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer’s instructions carefully Keep cleaners in their original container with the manufacturer’s label Work with your suppliers to determine the right cleaners for your operation Don’t substitute one type of cleaner for another unless its intended use is the same All are correct Wrong! Thats right! 304 / 315 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! 305 / 315 How can you prevent parasites from causing foodborne illnesses? By cooking food to its required minimum internal temperature By purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! 306 / 315 How can time-temperature abuse be prevented when prepping food? Only remove as much food from the cooler as you can prep quickly Return prepared food to the cooler or cook it as quickly as possible Neither Both Wrong! Thats right! 307 / 315 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! 308 / 315 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! 309 / 315 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? Removed as quickly as possible With single-use gloves Neither Both Wrong! Thats right! 310 / 315 How can contamination be prevented if the dining tables in your operation are preset before the guests are seated? By wrapping items By covering items Neither Both Wrong! Thats right! 311 / 315 What are some guidelines and requirements regarding bare-hand contact with food? Use clean and sanitized utensils and use separate utensils for each food Food handlers must wear single-use gloves whenever handling ready-to-eat food Avoid bare-hand contact by using spatulas, tongs, deli sheets, or other utensils Never handle ready-to-eat food with bare hands when you primarily serve a high-risk population All are correct Wrong! Thats right! 312 / 315 According to the FDA’s food defense program guidelines what are some risky practices when considering the deliberate contamination of food? Giving staff access to all storage areas Buying produce from the local farmers’ market Giving tours of the kitchen to the general public Allowing delivery drivers to store products in coolers Allowing suppliers to deliver food in trucks that have NOT been kept locked Purchasing produce from local farmers’ markets Installing a screen door at the back of the establishment to allow cool air inside All are correct Wrong! Thats right! 313 / 315 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. 314 / 315 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! 315 / 315 How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?” This might include requiring the use of tongs to handle ready-to-eat food Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
