Question 1

What is sanitizing?

Accepted Answer

Reducing the number of pathogens to safe levels

Question 2

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Accepted Answer

Every 4 hours

Question 3

The steps for cleaning and sanitizing

Accepted Answer

Remove food from surface, wash, rinse, sanitize, air dry

Question 4

4 ways to thaw out food

Accepted Answer

Microwave, fridge, under cold water, during cooking process

Question 5

Poultry should be cooked to this temp

Accepted Answer

165

Question 6

Reheated foods should be cooked to this temp

Accepted Answer

165

Question 7

Pork chops, steaks, roast should be cooked to this temp

Accepted Answer

145

Question 8

Hamburger should be cooked to this temp

Accepted Answer

155

Question 9

Fish should be cooked to this temp

Accepted Answer

145

Question 10

The temp range of the danger zone

Accepted Answer

41-135

Question 11

If a frozen package has ice crystals, what problem caused this?

Accepted Answer

Time temperature abuse

Question 12

These must have identification tags in order to accept the shipment/delivery

Accepted Answer

Shellfish

Question 13

Shell eggs and milk can be received at this temp

Accepted Answer

45 or lower

Question 14

Cold foods should be delivered at this temp

Accepted Answer

41 or below

Question 15

Hot foods should be delivered at this temp

Accepted Answer

135 or above

Question 16

Where should you insert a temperature probe into meat?

Accepted Answer

Thickest part

Question 17

The problem with storing raw steaks above salads

Accepted Answer

Cross contamination

Question 18

What part of silverware should foodservice employee touch?

Accepted Answer

Handle

Question 19

When should hand sanitizer be used

Accepted Answer

after handwashing

Question 20

What should you do before putting on gloves?

Accepted Answer

wash and dry hands

Question 21

The only piece of jewelry allowed in the kitchen

Accepted Answer

plain metal ring

Question 22

Symptoms of a food borne illness

Accepted Answer

vomiting, diarrhea, nausea, jaundice, fever, abdominal cramps

Question 23

3 types of contaminants

Accepted Answer

biological, chemical, and physical

Question 24

Shigella

Accepted Answer

type of food borne illness that can be spread by flies

Question 25

2 Virus Foodborne Illness

Accepted Answer

Norovirus and Hepatitis A

Question 26

What in mushrooms can make people sick?

Accepted Answer

Toxins

Question 27

Who should the restaurant notify if they get complaints of food poisoning?

Accepted Answer

local health department

Question 28

What information should be gathered when someone calls in about a possible food poisoning?

Accepted Answer

name, contact info, food eaten, and symptoms

Question 29

What does FAT TOM stand for?

Accepted Answer

Food, Acidity, Time, Temp, Oxygen, Moisture

Question 30

Food borne illness bacteria linked to beef

Accepted Answer

E. Coli

Question 31

Food borne illness bacteria linked to poultry and eggs

Accepted Answer

Salmonella

Question 32

Food borne illness linked to wild game

Accepted Answer

Parasites

Question 33

Gnaws on packages, makes nest

Accepted Answer

Mice

Question 34

Egg shape capsules, dropping look like black pepper

Accepted Answer

Cockroaches

Question 35

Date on the label should be ____

Accepted Answer

use by date

Question 36

Ready to eat foods can be stored for ____ days in the fridge

Accepted Answer

7

Question 37

Items needed to be stored at least ___ inches off the floor

Accepted Answer

6

Question 38

Symptoms of food allergy

Accepted Answer

vomiting, nausea, abdominal pain, swelling, hives/rash, wheezing or shortness of breath

Question 39

What should be used to dry hands after washing them?

Accepted Answer

Single use paper towel

Question 40

Using one cutting board for chicken and another cutting board for vegetables reduces the risk of ____.

Accepted Answer

cross contamination

Question 41

Peanuts and Dairy are dangeroud to people when what condition?

Accepted Answer

Food allergies

Question 42

A foodhandler who just cleared tables must do what before handling food again?

Accepted Answer

Wash hands

Question 43

Food in storage should be rotated using what method?

Accepted Answer

First in, First out (FIFO)

Question 44

Which type of pathogen is salmonella and E. coli

Accepted Answer

Bacteria

Question 45

Before using a thermometer, it must be _____

Accepted Answer

washed, rinsed, and sanitized.

Question 46

When leaving the restroom, all employees must ___

Accepted Answer

wash hands

Question 47

Bacteria, virus, parasites, and fungi that cannot be seen, tasted, or smelled are called ___

Accepted Answer

pathogens

Question 48

What must be stored away from foods?

Accepted Answer

Chemicals

Question 49

Hair is what type of contaminant?

Accepted Answer

Physical

Question 50

Lysol is what type of contaminant?

Accepted Answer

Chemical

Question 51

Bacteria grows best in moist or dry foods?

Accepted Answer

Moist

Question 52

How long can food typically sit out at room temperature?

Accepted Answer

2 hours

Question 53

You are NOT allowed to work if you have these symptoms

Accepted Answer

Vomiting, Diarrhea, Jaundice, Fever

Question 54

Where should you clean the garbage containers?

Accepted Answer

Outside

Question 55

Pest that can leave gnaw marks and nests in an establishment

Accepted Answer

Rodent

Question 56

To check the strength of a sanitizer solution, use a ___

Accepted Answer

test kit

Question 57

Type of pathogen that can NOT be killed by heat

Accepted Answer

Virus

Question 58

Type of acidity bacteria like to grow in

Accepted Answer

Little or None

Question 59

How to tell if a frozen food has been time temperature abused.

Accepted Answer

Excessive frost

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