What is a foodborne-illness outbreak?
When two or more food handlers contaminate multiple food items
When an operation serves contaminated food to two or more people
When two or more people report the same illness from eating the same food
When the CDC receives information on two or more people with the same illness
What is a TCS food?
Food requiring thermometer checks for security
Food requiring trustworthy conditions for service
Food requiring training commitments for standards
Food requiring time and temperature control for safety
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
After which activity must food handlers wash their hands?
Putting on gloves
Applying hand antiseptic
A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?
Thirst and itching
Soreness with fatigue
Sore throat with fever
Headache with soreness
At what temperatures do most foodborne pathogens grow most quickly?
Between 0 and 41 degrees F
Between 45 and 65 degrees F
Between 70 and 125 degrees F
Between 130 and 165 degrees F
How long can food stay in the temperature danger zone before it must be thrown out?
What is the best method of checking the temperature of vacuum-packed meat?
Lay the thermometer stem or probe on the surface of the top package
Place the thermometer stem or probe between two packages of product
Open a package and insert the thermometer stem or probe into the product
Insert the thermometer stem or probe through the package into the product
How many inches from the floor should food be stored?
At least 1 inch
At least 2 inches
At least 4 inches
At least 6 inches
What is the maximum water temperature allowed when thawing food under running water?
41 degrees F
60 degrees F
70 degrees F
135 degrees F
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
At what minimum internal temperature should hot TCS food be held?
115 degrees F
125 degrees F
135 degrees F
145 degrees F
Which may be handled with bare hands?
Cooked pasta for salad
Chopped potatoes for soup
Canned tuna for sandwiches
Pickled watermelon for garnish
A manager's responsibility to actively control risk factors for foodborne illness is called
hazard analysis critical control point (HACCP)
quality control and assurance
food safety management
active managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
When installing tabletop equipment of legs, the space between the base of the equipment and the tabletop must be at least
What is the only completely reliable method for preventing backflow?
What is the acceptable contact time when sanitizing food-contact surfaces?
Soak the item in very hot water for 7 seconds
Soak the item in an iodine solution for 7 seconds
Soak the item in a chlorine solution for 7 seconds
Soak the item in an ammonia solution for 7 seconds
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, sanitize, rinse, wash, air-dry
Remove food from the surface, wash, rinse, sanitize, air-dry
Remove food from the surface, wash, sanitize, air-dry, rinse
Removed food from the surface, air-dry, wash, rinse, sanitize
This form was created inside of MSD of Martinsville.
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