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why are infants and children at higher risk of getting a foodborne illness? |
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they have not yet built up their immune system |
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bacteria linked with cooked rice dishes |
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bacillus cereus |
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how can you prevent scombroid poisoning? |
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purchase fish from approved, reputable suppliers |
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what is a TCS food |
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sprouts |
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what is a biological contaminant? |
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ciguatoxin in a red snapper |
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Jaundice is a symptom of which foodborne illness |
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Hepatitis A |
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How long do you wash your hands for? |
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10-15 seconds |
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What should a manager do if an employee has a sore throat and a fever? |
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Restrict the foodhandler from working with food |
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To work with food, a foodhandler with a hang wound must |
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bandage the wound a wear a single-use glove |
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Which piece of jewelry is a foodhandler allowed to wear? |
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Plain band ring |
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Foodhandlers should wash their hands before and after |
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handling raw meat, poultry, or seafood |
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A foodhandler who spends an entire shift forming hamburger patties should change gloves |
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every 4 hours during continual use, and more often as needed |
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How should the temperature of a shipment of sour cream be taken when it arrives at an operation? |
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remove the lid of a container and put the thermometer stem into the sour cream |
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For which condition should you reject a shipment of fresh chicken? |
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no USDA or state department of agriculture inspection stamp |
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Which item is stored correctly in the cooler? |
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Macaroni salad stored above raw salmon |
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Cut melons should be stored at what internal temperature? |
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41 F or lower |
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All ready-to-eat TCS food that will be stored for longer than ____ hours must be labeled |
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24
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What is the purpose of Material Safety Data Sheets? |
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inform staff of safe use and hazards associated with chemicals used in the operation |
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What is the minimum internal cooking temperature for seafood? |
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145 F or higher for 15 seconds |
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Leftover chili to be put in hot-holding must be reheated to |
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165 F for 15 seconds within 2 hours |
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food must be cooled from 135F to ____ within 2 hours |
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70 F |
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Food should NEVER be thawed |
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at room temperature |
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A stockpot of soup that needs to cool should be placed |
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in an ice-water bath |
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What type of container should be used to transport TCS food from the place of preparation to the place of service? |
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insulated |
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How long can refrigerated food that is prepped on-site be stored in a cooler? |
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7 days |
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Where should pesticides be stored? |
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in a secure storage area away from food |
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What is the only certain way to prevent backflow? |
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air gap |
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a backup of raw sewage has occurred in the kitchen. What should happen next? |
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Close the affected area and clean it |
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What is coving? |
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curved, sealed edge between a floor and a wall |
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The 1st step in cleaning and sanitizing items in a 3-comparment sink is |
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rinsing, scraping, or soaking items |
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what is the definition of sanitizing |
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reducing the pathogens on a surface to safe levels |
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if a food-contact surface is in constant use, it should be cleaned and sanitized at least every |
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4 hours |
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what is the 3rd step in cleaning and sanitizing a prep table? |
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sanitizing |
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which probe should be used to check the temperature of a pork roast |
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penetration |
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to prevent cross-contamination |
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clean and sanitize utensils before each use |
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wheezing and hives are symptoms of |
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food allergies |
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which organization makes recommendations for food safety regulation of the foodservice industry |
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FDA |
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for which reason could an inspector close an operation |
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infestation of cockroaches or mice |
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taking experienced staff away from their tasks is a disadvantage of which training method? |
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on the job training |
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which training method relies on volunteers acting out a script? |
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role playing |
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