| Question | Answer |
| Which is TCS food? | Sprouts |
| An ___ ___ is the only certain way to prevent backflow. | air gap |
| To work with food, a foodhandler with a wound must | bandage the wound and wear single-use gloves |
| Which is a biological contaminant | Ciguatera toxin in red snapper |
| Wheezing and hives are symptoms of __ | allergies |
| How should the temperature of a shipment of sour cream be taken when it arrives at an operation? | Remove the lid of a container and put the thermometer stem into the sour cream |
| Food should never be thawed at this temp. | room temperature |
| on-the-job training takes staff away from their ____ and this is a disadvantage | tasks |
| For which condition should you reject a shipment of fresh chicken | No USDA or state department of agriculture inspection stamp |
| Leftover chili to be put in hot-holding must be reheated to | 165* F for 15 seconds within 2 hours |
| Why are infants and young children at higher risk for getting foodborne illness? | They have not built up their immune systems. |
| Which piece of jewelry is a foodhandler allowed to wear | plain band ring |
| TCS stands for | Temperature Controlled for Safety |
| What is the purpose of MSDS sheets? | to inform staff of safe use and hazards associated with chemicals used in the operation. |
| What type of container should be used to transport TCS food from the place of prep to the place of service? | Insulated |
| Macaroni salad should be stored where in relation to raw salmon | above |
| Where should pesticides be stored? | In a secure storage area away from food. |
| Jaundice is a symptom of which foodborne illness? | Hepatitis A |
| What is the first step in cleaning and sanitizing items in a 3-compartment sink? | rinsing, scraping or soaking items |
| What is the 3rd step in cleaning and sanitizing a cutting board? | Sanitizing |
| Which bacteria is commonly linked with cooked rice dishes? | Bacillus cereus |
| You must ___ and ___ utensils before each use to prevent cross-contact. | clean and sanitize |
| What is the definition of sanitizing? | Reducing the pathogens on a surface to safe levels. |
| Cut melons should be stored at what internal temperature? | 41* F or lower |
| Which probe should be used to check the temperature of a port roast? | Penetration |
| Which organization makes recommendations for food safety regulation of the foodservice industry? | Food and Drug Administration (FDA) |
| A foodhandler who spends an entire shift forming hamburger patties should change gloves | every 4 hours during continual use and more often as needed |
| Foodhandlers should wash their hands before and after | handling raw meat, poultry or seafood |
| Food must be cooled from 135* F to __ within 2 hours. | 70* F |
| What is coving? | Curved, sealed edge between the floor and wall. |
| Scromboid poisoning can be prevented by | purchasing fish from approved, reputable suppliers. |
| What should a manager of quick-service operation do if a foodhandler reports having a sore throat and a fever? | Restrict them from working with food |
| If a food-contact surface is in constant use, it should be cleaned and sanitized every _ hours. | 4 |
| A stockpot of soup that needs to cool should be placed in this | an ice-water bath |
| A backup of raw sewage has occurred in the kitchen. What should happen next? | Close the affected area and clean it. |
| All ready to eat TCS food that will be stored for longer than ___ hours must be labeled. | 24 |
| What does MSDS stand for? | material safety data sheet |
| What is the minimum internal cooking temperature for seafood? | 145* F or higher for 15 seconds |
| As a part of handwashing, foodhandlers must scrub their hands and arms for | 10-15 seconds |
| ___-____ relies on volunteers acting out a script. | Role-play |
| How long can refrigerated food that is prepped on-site be stored in a cooler? | 7 days |
| An infestation of cockroaches or mice could force an inspector to | close an operation |
