Download Food & Safety Taps practice test 2025 and more Exams Nursing in PDF only on Docsity!
A food handler stored a sanitizer spray bottle on the shelf in dry storage area. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? - correct answers ✅Stored the sanitizer bottle away from the dry storage area. A cook wore single use gloves when cutting up roast beef. The cook continued to wear them while preparing potatoes. What mistake was made? - correct answers ✅The cook did not wash hands and put on new gloves before preparing the potatoes. A food handler prepares and delivers meals to elderly individuals receiving services at home. What symptoms require this food handler to stay home from work? - correct answers ✅Sore throat with fever. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? - correct answers ✅It must be washed, rinsed, and sanitized.
What it the most important factor in choosing a good reputable food supplier? - correct answers ✅It has been inspected and complies with local, state, and federal laws. frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? - correct answers ✅Time- temperature abuse. In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in a cooler? - correct answers ✅Lettuce, fresh salmon, fresh pork roast, fresh turkey breasts. A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation? - correct answers ✅Time- temperature abuse. The temperature of vegetable soup is checked during holding. The soup has not met the critical limit and is thrown out according to house policy. Throwing out the soup is an
A food handler was assigned to clean the coffee maker that was too difficult to move. The coffee maker was unplugged, then the removable parts were taking off and cleaned and sanitized in a three-way compartment sink. Coffee grinds on the coffee maker were removed. After the coffee machine was wiped down with detergent and water, it was sanitized and allowed to air dry. Then the food handler put the machine back together. What mistake did the foodhandler make? - correct answers ✅Failed to rinse the machine after wiping it down with detergent and water. Foodborne intoxication is caused by eating foods that contain:
- correct answers ✅Poisons Hepatitis A virus would most likely be found in what food: - correct answers ✅Raw oysters. The chef has just finished preparing raw chicken breasts in citrus marinade. She will store them in the refrigerator for the next shift to cook and serve at dinner. In order to prevent possible cross-contamination, where should the chef place the tray of chicken breasts in the refrigerator? - correct answers ✅On the bottom shelf next to the ground turkey.
A.L.E.R.T. Is: - correct answers ✅FDA food defense system. Correct method for calibrating a stem type thermometer is: - correct answers ✅In water and ice, and calibrate to 32°F What is the minimum internal temperature for transporting hot TCS foods and hot holdings TCS food items? - correct answers ✅ 135 °F What pathogen is most commonly found on the skin of healthy people? - correct answers ✅Staphylococcus aureus I woman runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the toilet has backed up and is overflowing into service area. What should the manager do? - correct answers ✅Close the restaurant and report the incident to the local health department. The minimum internal temperature of a pork roast or tuna casserole cooked in the microwave and is: - correct answers ✅When 65°F for 15 seconds
Which of these disease causing bacteria may be found in shell eggs? - correct answers ✅Non-typhoidal Salmonella The chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling. He placed the pans into the refrigerator, and stirred them frequently. However, he was unsuccessful and cooling the stew from 135°F to 70°F within two hours. What must the chef do to safely cool the stew? - correct answers ✅She must reheat the stew to 165°F for at least 15 seconds, and then begin the cooling process again Listeria bacteria is especially dangerous because: - correct answers ✅It can grow at cold temperatures The term "cross contact" in food safety refers to: - correct answers ✅Allergen prevention The internal receiving temperature of fresh raw beef must be:
Which of the following describe diarrhea, vomiting, fever and jaundice, and are required to be reported to the local health authority? - correct answers ✅Symptoms Which of the following is a safe food handling practice? - correct answers ✅Clean and sanitize food contact surfaces in constant use at least every four hours The chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading? - correct answers ✅Into the center, or thickest part of the casserole If a food worker is ill, you must always decide to either: - correct answers ✅Restrict them from food handling, or exclude them from the operation Refrigerator temperatures should range from: - correct answers ✅38 to 41°F
Which of the following illnesses do not have to be reported to the local health department? - correct answers ✅Giardiasis Which of the following is not a method for removing oxygen from packaged foods? - correct answers ✅HMR When leaving the food preparation areas, foodhandlers should: - correct answers ✅Leave their apron Which of the following is not a cleaning product: - correct answers ✅Sanitizer When setting a table the correct way to handle a fork is by: - correct answers ✅The stem GMP stands for: - correct answers ✅Good manufacturing practices Anisakis Simplex is a parasite found in: - correct answers ✅Fish
The bacillus Cereus bacteria is mostly found in: - correct answers ✅Soil A finger cot is: - correct answers ✅Used to protect cuts How many days can prepared food that has been kept at 41°F or below be held before it must be thrown out? - correct answers ✅Seven day In a hazard analyzes critical control point (HA CCP) plan, CCP's are identified in: - correct answers ✅A flow chart Which of these three most common chemical sanitizers is not true: - correct answers ✅Quats use a minimum water temperature of 68°F for seven seconds of contact Which of the following does not require a variance and maybe a HACCP plan: - correct answers ✅Purchasing produce
Frozen foods must be___ when delivered. - correct answers ✅Hard frozen Clean plates are required for each trip to a buffet because: - correct answers ✅Contamination can be prevented All of these are TCS foods except for: - correct answers ✅Raw unwashed asparagus If the concentration of sanitizing solutions is too strong: - correct answers ✅They can corrode metal Which of the following is not one of the five most common hazards according to the Center for disease control (CDC)? - correct answers ✅Food recalls And organization that certifies commercial food service equipment is: - correct answers ✅NSF Live shellfish must be received and kept at what minimum temperature? - correct answers ✅Air 45°F, internal 50°F
On her morning shift, a food handler put on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. Then, she is asked to sliced raw tomatoes. When she's done, she slices raw onions. In this sequence of tasks, when should the foodhandler change gloves? - correct answers ✅After moving the hamburger patties to the preparation area PCO stands for: - correct answers ✅Pest control operator To protect from contamination, ice containers must: - correct answers ✅Have good drainage and an air gap Which of the following bacteria might be most commonly found in food workers open wound? - correct answers ✅Staphylococcus aureus A father takes his four-year-old daughter and her friend to the local hamburger diner after swimming lessons. The friend wants a hotdog, and his daughter wants a hamburger.
Manufactures provide SDS with all pesticides and chemicals. SDS stands for: - correct answers ✅Safety data sheets A handwashing sink must: - correct answers ✅Have a minimum 100°F warm water What is the best type of temperature measuring device for use in a refrigerator? - correct answers ✅Air probe At an offsite catered event, the food service manager has been hot holding a beef stirfry at 135°F, when suddenly she loses her heat source. Guests are in line waiting to be served. For how long can she safely continue to serve the food? - correct answers ✅Four hours In dry storage, the humidity should be maintained around: - correct answers ✅50% Color coded cutting boards are used: - correct answers ✅To prevent cross contamination
The five risk factors by the CDC: purchasing food from unsafe sources, feeling to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, or the foundations of the system known as: - correct answers ✅Active managerial control When a problem arises, a plan that focuses on preparation, response and recovery is known as: - correct answers ✅Crisis management program Principal four of developing a HACCP plan is one way of checking if the HACCP system is working and is called: - correct answers ✅Monitoring procedures There are two temperature ranges inside the temperature danger zone. In one of these ranges is where bacteria grow the fastest and is why food that is cooling is only allowed to be in this part of the zone for two hours. This temperature range is: - correct answers ✅ 135 °F to 70°F OSHA requires suppliers and manufacturers to provide: - correct answers ✅Material safety data sheets
Which foods are mostly sources of Scombrotoxin? - correct answers ✅Fish HACCP step 1 - correct answers ✅Identify hazards and assess risks HACCP step 3 - correct answers ✅Establish critical limits and procedures for CCPs HACCP step 5 - correct answers ✅Corrective actions HACCP step 6 - correct answers ✅Verify that the system is working HACCP step 7 - correct answers ✅Establish an effective record keeping system
