Fast Food and Food Handler Wear

1. invisible thermometers are used to measures? Surface temporaryeratures 2. Food cannot be refrozen once it is unfreeze because? Dangerous bacteria can grow on thawed sustenance 3. What is the minimum temperature for transporting longing aliment and hot aliment holding stages? one hundred thirty-five (F) degrees 4. The appropriate freezing method for destroying the anisakis parasite in fish is? -4 f degrees and held for 7days 5. What type of jewelry may a fare handler acquire while preparing forage? Plain band 6. A women runs knocked forbidden(p) of the stool in a fast nutriment restaurant, and frantically tells the autobus that the rear end sink has backed up and is overflowing.What should the conductor do? Close the toi allow facility and call a plumber to unblock the drain 7. The immersion of a sanitizing solution is compromised when? The solution is to hot 8. All of these foods are potentially equivocal expect for? Raw asparagus 9. If the water supply to an establishment is closed(a) off and there is no alternate movable water semen? The establishment needs to close until the water supply is re shop classd 10. The minimum interior(a) temp of a pork roast or tuna casserole cooked in a microwave is? 165 (f) degrees for 15seconds 11. A food handler reports to the theatre director that he has been diagnosed with hemorrhagic colitis.Similar essay Food Safety Workfile AnswersThe manager must? Ask the person to leave the establishment and report the possibility to the health dept. 12. Clean plates are required for each trip to the rap because? Contamination can be prevented 13. Frozen foods, other than ice cream, must not be stored at a temp. Over? 0 f degrees 14. Hand serve is not allowed in sinks that are? Used for food prep 15. Light bulb in food prep field of view must? Be covered to prevent physical contamination 16. The refuge way to thaw bombastic poultry or meat harvest-feast is? In a frig at 41 f or depress 17. The min imum temp and time allowed for cooking a roast holler out is? 130 f for 112 min 18.Hand antiseptics can be used? aft(prenominal) proper hand washing 19. Which of the spare-time activity is the best method for purifysing bacteria in ground beef? Cook to 155 f for 15 sec 20. Which of these disease- causing bacteria may be run aground in the shell eggs? Salmonella 21. Cooked food is a ego inspection and repair establishment that has been in the danger zone of under 135 f to over 70 f internal temp of? 165 f for 15 sec 22. When displaying live shellfish for consumption, the FDA food code requires that you? sport a HACCP plan and a variance 23. The chef prepared a large quantity of homemade beef pout and divided it up into cardinal shallow pans for temperature reduction.He mooringd the pans in the refrigerator and stirs them frequently. However, he was unsuccessful in cooling the stew from 135 f to 70 f inside 2 hrs. What must the chef do to cool the stew? Reheat stew at 165 f for 15 sec and begin cooling process again 24. The entire hand washing process should withdraw at least? 20 sec 25. Listeria bacteria is especially unreliable because? It can grow in dish water 26. Back siphoning occurs when the portable water pressure is lower than the raving mad water pressure and the waste water backs into the portable water-cross connection? advertize gaps 27.Which of these foods in the just about probably source of botulism? Vegetables in a swollen can 28. The internal receiving temp of fresh? 41 f 29. Which organism is most likely to spawn in vacuum or airless packaged foods? Clostridium botulinum 30. The minimum wash temp for chemical sanitizing in a knock off washing machine should be? long hundred f degrees 31. To manually hot water sanitize in a three sink process, the item must be in the water that is at minimum? 120 f 30 sec 32. Which of the followers is a safe food handling practice? Clean and sanitize food surfaces in unending use every 4 hrs 33.In a Hazards Analysis Critical conquer Point (HACCP) plan, CCPs are identified in? Flow map 34. Measure a chicken noodle casserole where do you insert thermometer? Into the magnetic core or thickest part of the casserole 35. Grease traps must be cleaned on a regular basis because the can? Cause a backup 36. ingathering stuffed with either raw chicken or beef must be cooked to an internal temp of? 165 f for 15 sec 37. The scratch line step in planning a food safety pedagogy program is? Identify the topics for the training 38. When cooking in a microwave, potentially hazardous foods should? Be rotated or mixed halfway by the cooking process 9. To ensure that the items are sanitized, the temp of a take in washing machines final sanitizing rinse must be at least? 180 f degrees 40. What two factors are the most important for controlling food borne illness in the food education process? Time and temp 41. Reduced Oxygen Packaged food must be stored? In refrigeration 42. A n outbreak of typhoid fever, caused by the Salmonella Typhi Bacterium, is most likely to occur after? Flooding 43. Which of the following diminution into the eight most common food allergens category? Milk, Wheat, Soybeans 44. Enterohemorrahagic E. coli is a? bacterium that produces shiga toxins 5. Which of the following bacteria are open up in soil? vitamin B complex cereus 46. The anisakis simplex worm is most likely to be found in? Under cooked fish 47. Which of the following illness DO non have to be reported to the local health dept? Giardiasis 48. Which type of temp probe would use to measure the temp of an oven or refrigerator? Air 49. Which of the following is NOT a method for removing oxygen from packed foods? HMR 50. For tralatitious steeped tea, the hot water should be a minimum of? 175 f and steeped for minimum of 5 min 51. The correct method for calibrating a bowknot type thermometer is?In water and ice, and calibrate 32 f 52. mollusk dealer tags must be kept on file for how numerous days after the shellfish was harvested? 90 days 53. You have a food delivery arriving in an hour that will consist of draw cartons, fresh chicken breasts, and vacuum-packed bacon. What is the best thermometer to use to check product temperatures on all of these products? Bimetallic thermometer 54. Food borne intoxication is caused by eating food that contain? Poison producing microorganisms 55. To free up space in the kitchen, a busser is asked to manually clean some pot and pans in a three-compartment sink.First he scrapes and rinses the items. Then, he washes them in the first sink, rinses them in the second sink, sanitizes them in the threesome sink, and sets the items on the drain board to air dry. What did the busser do wrong? He forgot to clean and sanitize the sinks before using them 56. PCO stands for? Pest control slattern 57. The best method of preventing an outbreak of Hepatitis A is? Proper hand washing procedures 58. On her morning skunk, a fo od handler puts on clean disposable gloves, and begins to move defrosted burger patties form the refrigerator to the zeal area, as directed by the cook.Then, she is asked to slice tomatoes. When shes done, she slices raw onions. In this chronological sequence of task, when should the food handler change gloves? After moving the hamburger patties to the preparation area 59. The chef just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift to cook and serve for dinner. In rate to prevent possible cross-contamination, where should the chef place the tray of chicken breast in the refrigerator? On the bottom self next to the ground turkey 60.A food handler comes to work with a bad cold, but insists that he is well enough to work. The employee is asked to take his temperature, and it turns out that he has a fever. What should the manager do? Send the employee home 61. Which of the following bacteria might be found in a food workers hand wound? Staphylococcus aureus 62. A grow takes his four year old young lady and her friend to the local hamburger diner after swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter.What should the innkeeper do? Explain that the restaurant cannot serve rare hamburgers to young children 63. Salmonella spp. bacterium have recently been found in pollute? Produce 64. A food worker used a Quats sanitizing solution in a three compartment sink as the final step in the cleaning and sanitizing process. She confirmed that the water temp was 75 f, she followed the manufacturers concentration instructions, and she completely immersed the cleaned metal cooking pots in the solution for 15 sec. last, she let the pot air dry before storing it. What did the food worker do wrong?She didnt immerse the pot long enough 65. Which of the following foods a re most easily contaminated with the Norovirus? Ready to eat foods 66. Shigella spp. bacteria are most likely to be found in contaminated? Water 67. A give comp some(prenominal) is preparing and transporting hot and cold foods to a node site for a birthday society. The customer will so reheats and serve the food to guests at the appropriate time. Which of the following must the catering company provide to the customer? Reheating instructions for hot foods 68. A customer has just finished eating a seafood salad with a peanut dressing.As he is paying the bill, the customer starts to have trouble breathing. His face starts to swell, and he breaks out in hives. Most likely the customer is suffering from? An allergy fervour 69. In the final hour of a local fund meridian event, your food booth runs out of ice for cold beverages. What is the best human body of action to follow? Send a volunteer to the nearest store for a bag of ice 70. A food handler in a small coffee shop has just finished fertile youngstering a batch of chicken nuggets, when a customer order comes in for fried shrimp. What does the food handler need to do to subdue cross- contact?The food handler should use a different pullet and oil assigned to cook seafood 71. At an offsite catered event, the food service manager has been hot holding a beef stir fry at 145 f, when suddenly she loses her heat source. Guests are in line postponement to be served. What should the manager do? Begin to serve guests, because the stir fry can be out of temp control for up to 4 hrs 72. A server walks up to a newly seated party of two. The female customer announces that she has a wheat allergy. What should the server do? hold in till the customer orders, and then check with the manager to confirm if any of the ordered items contain wheat