In each blank, try to type in the
word that is missing. If you've
typed in the correct word, the
blank will turn green.
If your not sure what answer should be entered, press the space bar and the next missing letter will be displayed. When you are all done, you should look back over all your answers and review the ones in red. These ones in red are the ones which you needed help on. Question: Why are infants and young children at higher risk for foodborne illness?Answer: They have not built up their systems. Question: Which bacteria is commonly linked with rice dishes?Answer: Bacillus Question: Scromboid can be prevented byAnswer: purchasing fish from , reputable suppliers. Question: is TCS food?Answer: Sprouts Question: TCS for Answer: Temperature Controlled for Question: Which is a biological Answer: Ciguatera in red snapper Question: Jaundice is a symptom of which foodborne ?Answer: Hepatitis Question: As a part of handwashing, foodhandlers must their hands and arms for Answer: 10-15 Question: What should a manager of -service operation do if a foodhandler reports having a sore throat and a fever?Answer: Restrict them from working with Question: To work with food, a with a wound mustAnswer: bandage the wound and wear single-use Question: Which piece of jewelry is a allowed to wearAnswer: plain band Question: Foodhandlers should wash hands before and afterAnswer: handling raw meat, or seafood Question: A foodhandler who spends an entire shift forming hamburger should change glovesAnswer: every 4 hours during continual use and more as needed Question: How should the temperature of a of sour cream be taken when it arrives at an operation?Answer: Remove the lid of a container and put the stem into the sour cream Question: For which condition you reject a shipment of fresh chickenAnswer: No USDA or state department of inspection stamp Question: Macaroni salad be stored where in relation to raw salmonAnswer: above Question: Cut should be stored at what internal temperature?Answer: 41* F or Question: All to eat TCS food that will be stored for longer than ___ hours must be labeled.Answer: Question: What does MSDS for? Answer: material data sheet Question: What is the purpose of MSDS ?Answer: to inform staff of safe use and hazards associated with chemicals used in the . Question: What is the minimum internal cooking temperature for ?Answer: 145* F or for 15 seconds Question: chili to be put in hot-holding must be reheated to Answer: 165* F for 15 within 2 hours Question: Food must be from 135* F to __ within 2 hours.Answer: 70* Question: Food never be thawed at this temp.Answer: room Question: A stockpot of soup that needs to cool should be placed in Answer: an ice-water Question: What type of container should be used to transport TCS food from the of prep to the place of service?Answer: Insulated Question: How long can refrigerated food that is prepped on-site be in a cooler?Answer: 7 Question: Where should be stored?Answer: In a secure area away from food. Question: An ___ ___ is the only way to prevent backflow.Answer: air Question: A of raw sewage has occurred in the kitchen. What should happen next?Answer: Close the affected area and it. Question: What is ?Answer: , sealed edge between the floor and wall. Question: What is the step in cleaning and sanitizing items in a 3-compartment sink?Answer: rinsing, scraping or soaking Question: What is the of sanitizing?Answer: the pathogens on a surface to safe levels. Question: If a food-contact surface is in use, it should be cleaned and sanitized every _ hours.Answer: Question: What is the 3rd step in cleaning and a cutting board?Answer: Question: Which probe should be used to the temperature of a port roast?Answer: Question: You must ___ and ___ before each use to prevent cross-contact.Answer: and sanitize Question: Wheezing and hives are of __Answer: Question: organization makes recommendations for food safety regulation of the foodservice industry?Answer: Food and Drug (FDA) Question: An infestation of or mice could force an inspector toAnswer: close an Question: on-the-job training takes staff away from their ____ and this is a disadvantageAnswer: Question: ___-____ relies on volunteers acting out a script.Answer: Role-play |
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