Download State Food Safety Questions and Answers and more Exams Food Science and Technology in PDF only on Docsity!
State Food Safety
A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear single-used gloves at all times - ✔✔A) Restrict until Regulartory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food be safely held without temperature control, as long as it does not exceed 70°F (21°C)? a. One hour b. Two hours c. Four hours d. Six hours - ✔✔d. Six Hours To prevent providing shelter for pests, how far above the floor should equipment be raised? a. 2 inches (5 cm) b. 4 inches (10 cm) c. 6 inches (15 cm) d. 8 inches (20 cm) - ✔✔c. 6 inches (15 cm) At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter? a. 2 inches (5 cm) b. 4 inches (10 cm) c. 6 inches (15 cm) d. 8 inches (20 cm) - ✔✔b. 4 inches (10 cm)
Which symptom is a food worker required to report to his manager? a. A sore throat b. Stomach cramps c. Sensitivity to light d. An infected wound - ✔✔d. An infected wound A food worker needs to measure the temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature? a. In the middle of the casserole b. On the top of the food surface c. In several areas of the casserole d. On the edge of the casserole dish - ✔✔c. In several areas of the casserole What is a sign of a cockroach infestation? a. Gnaw marks b. Nesting materials c. Strong oily smells d. Strong smell of ammonia - ✔✔c. Strong oily smells Where can utensils be stored? a. Restrooms b. Locker rooms c. Mechanical rooms d. Food preparation areas - ✔✔d. Food preperation areas Which confirmed food worker illness must a manager report to the regulatory authority?
b. Borreliosis c. Hepatitis A d. Toxoplasmosis - ✔✔c. Hepatitis A An employee is cooking roast beef in the oven. What temperature must the roast beef reach for at least 4 minutes while cooking? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C) - ✔✔b. 145°F (63°C) What event would require a food worker to restock a pot of soup at a self-service station? a. The handle of the soup ladle fell in b. A customer sneezes over the sneeze guard c. A customer remarks that it's less than half full d. The pot has been displayed for two hours without temperature control - ✔✔a. The handle of the soup ladle fell in What must be located in, or immediately adjacent to, a toilet room in a food establishment? a. Tile floors b. A handwashing sink c. A food preparation sink d. A cleaning supply cabinet - ✔✔b. A handwashing sink
An employee at a café tells his manager that he had diarrhea last night but is feeling better. How should the manager handle this situation? a. Allow him to return to normal duties b. Restrict his activities to bussing tables c. Restrict from working with read-to-eat foods d. Exclude until symptoms have been gone 24 hours - ✔✔d. Exclude until symptoms have been gone 24 hours A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food? a. Freeze the food b. Hot-hold the food for two hours c. Heat the food for no longer than one hour d. Cook the chicken to its minimum internal temperature - ✔✔c. Heat the food for no longer than one hour Which food item can be re-served if it has been in possession of a customer, but not used? a. Breadsticks b. Bowl of salsa c. Packaged crackers d. Oil for dipping bread - ✔✔c. Packaged crackers What does the FDA Food Code require of a water system in a food establishment?
b. Cutting fruits and vegetables on the same cutting board c. Rinsing a pitcher for water after serving orange juice in it d. Using the same spatula for cooking scrambled and fried eggs - ✔✔a. Frying French fries in the same oil as chicken nuggets How should a manager prevent backflow in a food establishment, if an air gap is not practical? a. Install an automatic faucet b. Use a backflow prevention device c. Hire a plumber to check sinks weekly d. Train employees to monitor water levels - ✔✔b. Use a backflow prevention device What is the correct order of steps in the handwashing process? a. Wet, rinse, apply soap, scrub, dry b. Apply soap, scrub, rinse, wet, dry c. Wet, apply soap, scrub, rinse, dry d. Apply soap, wet, scrub, rinse, dry - ✔✔c. Wet, apply soap, scrub, rinse, dry A food worker decides to thaw a pound of ground beef by submerging it under running water. What is the maximum temperature that the water can be? a. 41°F (5°C) b. 70°F (21°C) c. 86°F (38°C)
d. 135°F (57°C) - ✔✔b. 70°F (21°C) How should a food manager prevent cross-contact? a. Restrict sick food workers to cleaning tasks b. Avoid disclosing a customer's food allergy to employees c. Provide separate ware items to handle dishes for allergic customers d. Ask cooks to rinse hands and re-glove before preparing dishes for allergic customers - ✔✔c. Provide separate ware items to handle dishes for allergic customers Where should liquid waste, such as mop water, be disposed of? a. In a service sink b. In a food preparation sink c. In the outdoor dumpster area d. In a hazardous waste container - ✔✔a. In a service sink What should a food worker scrub for at least 15 seconds during the handwashing process? a. Hands only b. Hands and wrists only c. Hands, wrists, and lower arms only d. Hands, wrists, and arms just past the elbow - ✔✔c. Hands, wrists, and lower arms only A large pot of chicken noodle soup needs to be cooled.
c. After three hours d. After four hours - ✔✔d. After four hours An employee has cooled a pan of mashed potatoes from 135°F (57°C) to 68°F (20°C) in two hours. How much time does she have left to cool the mashed potatoes to 41°F (5°C)? a. One hour b. Two hours c. Four hours d. Six hours - ✔✔c. Four hours According to the FDA, what is in one of the eight major food allergen groups? a. Corn b. Mango c. Soymilk d. Sesame seeds - ✔✔c. Soymilk What is an example of a critical limit in a HACCP plan? a. Cook the pork chops for longer b. Take the temperature of pork chops c. Cook pork chops to prevent a biological hazard d. Cook pork chops to an internal temperature of 145°F (63°C) - ✔✔d. Cook pork chops to an internal temperature of 145°F (63°C) After which task would a manager ask an employee to
wash their hands? a. Folding clean linens b. Sanitizing the countertops c. Cutting vegetables for two hours d. Using tongs to place pastries in a display case - ✔✔b. Sanitizing the countertops What is the minimum temperature requirement for hot holding macaroni and cheese for a buffet? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C) - ✔✔a. 135°F (57°C) What should a manager do to prevent deliberate contamination of food by employees? a. Explain how to label working containers b. Ask employees to report anything suspicious c. Check employees' pockets before their shift begins d. Assign employees with a cough or runny nose to cleaning tasks - ✔✔b. Ask employees to report anything suspicious If the regulatory authority sees food safety violations during an inspection, what should they do first? a. Point it out and correct it b. Make a note to report it later c. Scold the food workers responsible d. Talk to the manager about it after the inspection - ✔✔a. Point it out and correct it
a. 30 days b. 60 days c. 90 days d. 120 days - ✔✔c. 90 days What kind of animal may be brought into an area of the food establishment where customers are generally allowed? a. Pets b. Service animals c. Animals without fur d. Emotional support animals - ✔✔b. Service animals What is the maximum temperature allowed while cold holding a container of salsa? a. 32°F (0°C) b. 38°F (3°C) c. 41°F (5°C) d. 45°F (7°C) - ✔✔c. 41°F (5°C) A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select? a. Aluminum b. Cast iron c. Stainless steel d. Galvanized steel - ✔✔d. Galvanzed steel
Over twenty customers who bought sliced ham at a deli have reported having severe nausea and vomiting. What must the manager do immediately? a. Pull the ham off the shelves b. Offer full refunds to all affected customers c. Close the deli and notify the regulatory authority d. Install a clean in place system for the meat slicer - ✔✔c. Close the deli and notify the regulatory authority An employee pulls out his cell phone while slicing fruit. According to the FDA food code, what must the manager ask him to do? a. Apply hand sanitizer b. Wash the fruit thoroughly c. Discard any contaminated fruit and wash his hands d. Change to a task that does not require handling food - ✔✔c. Discard any contaminated fruit and wash his hands What is the maximum temperature allowed while cold holding boiled eggs at a salad bar? a. 32°F (0°C) b. 38°F (3°C) c. 41°F (5°C) d. 45°F (7°C) - ✔✔c. 41°F (5°C) If placed inside a cabinet, where may packaged singleuse items be stored? a. Restrooms
How often should most thermometers, except for bimetallic, be calibrated? a. Once a week b. Every four hours c. After each time it is used d. As often as needed according to the manufacturer's instructions - ✔✔d. As often as needed according to the manufacturer's instructions A manager is preparing to train some new employees. Which topic should she include, according to the FDA Food Code? a. Logging time b. Food allergy awareness c. Placing customer orders d. Restroom cleaning procedures - ✔✔b. Food allergy awareness An employee comes to work with an infected cut on her arm. What should a manager require her to do before working? a. Apply antibiotic ointment to the cut b. Wear long sleeves that cover the cut c. Cover the cut with a waterproof bandage d. Cover the cut with a dry, tight-fitting bandage - ✔✔c. Cover the cut with a waterproof bandage Which characteristic could qualify a food as time/temperature control for safety food (TCS/PHF)?
a. Neutral pH level b. Low oxygen level c. Low moisture content d. High sodium content - ✔✔a. Neutral pH level A food worker is learning how to clean and sanitize dishes in a three-compartment sink. What is the third step of the five-step process? a. Air dry the dishes b. Place dishes in a sanitizing solution c. Rinse the dishes with clear, clean water d. Use soap and warm water to scrub the dishes - ✔✔c. Rinse the dishes with clear, clean water A manager comes into the establishment in the morning to find that the water supply was shut off overnight. What action must he take first? a. Wait until the water is back on and resume operations b. Contact neighboring facilities to see if their water is off c. Close the establishment and notify the regulatory authority d. Tap into the emergency water supply and resume operations - ✔✔c. Close the establishment and notify the regulatory authority Which scenario is considered a contamination event, requiring a written cleanup procedure, according to the
a. To organize and tidy the kitchen beforehand b. To ask employees to be on their best behavior c. To protect any exposed food from contamination d. To ensure that the reporter uses hand sanitizer before entering - ✔✔c. To protect any exposed food from contamination Which package of frozen food would be acceptable to receive? a. Chicken nuggets at 14°F (-10°C) b. Berries soaking in their own juice c. Vegetables that are partially thawed d. Beef with small ice crystals on the inside - ✔✔a. Chicken nuggets at 14°F (- 10 °C) How should a food worker avoid contaminating readyto- eat food? a. Use a napkin as a barrier b. Apply hand sanitizer first c. Use tongs or other utensils d. Use the thumb and pointer finger - ✔✔c. Use tongs or other utensils What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment? a. Four hours b. Six hours c. Eight hours d. Ten hours - ✔✔a. Four hours
When a manager learns about a food recall that affects her establishment, what should she do? a. Discard the food immediately b. Isolate the food and keep it in a designated area c. Leave the food out in the open for easy inspection d. Finish serving it to current customers and then take it off the menu - ✔✔b. Isolate the food and keep it in a designated area Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses? a. By the food preparation sink b. On a shelf in the linen closet c. On a shelf near the counters d. In a cabinet, separate from food - ✔✔d. In a cabinet, separate from food Which task would allow for bare-hand contact with ready-to-eat foods, without regulatory authority approval? a. Washing fruits and vegetables b. Restocking a pastry display case c. Cutting vegetables for a veggie tray d. Serving highly susceptible populations - ✔✔a. Washing fruits and vegetables While preparing different kinds of raw meat, when would an employee be required to clean and sanitize a food-contact surface?
