Fast Food and Food Handler Wear Essay

1. Infrared thermometers are used to measures? Surface temperatures 2. Food cannot be refrozen once it is thawed because? Dangerous bacteria can grow on thawed food 3. What is the minimum temperature for transporting hot food and hot food holding items? 135 (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 food handler wear while preparing food? Plain band 6. A women runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the bathroom sink has backed up and is overflowing. What should the manager do? Close the restroom and call a plumber to unblock the drain 7. The concentration of a sanitizing solution is compromised when? The solution is to hot 8. All of these foods are potentially hazardous expect for? Raw asparagus 9. If the water supply to an establishment is shut off and there is no alternate portable water source? The establishment needs to close until the water supply is restored 10. The minimum internal 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 manager that he has been diagnosed with hemorrhagic colitis. The manager must? Ask the person to leave the establishment and report the incident to the health dept. 12. Clean plates are required for each trip to the buffet 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 washing is not allowed in sinks that are? Used for food prep 15. Light bulb in food prep area must? Be covered to prevent physical contamination 16. The safe way to thaw large poultry or meat product is? In a frig at 41 f or lower 17. The minimum temp and time allowed for cooking a roast beef is? 130 f for 112 min 18. Hand antiseptics can be used? After proper hand washing 19. Which of the following is the best method for killing bacteria in ground beef? Cook to 155 f for 15 sec 20. Which of these disease- causing bacteria may be found in the shell eggs? Salmonella 21. Cooked food is a self serve 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? Have a HACCP plan and a variance 23. The chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling. He placed the pans in the refrigerator and stirs them frequently. However, he was unsuccessful in cooling the stew from 135 f to 70 f within 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 take at least? 20 sec 25. Listeria bacteria is especially dangerous because? It can grow in dish water 26. Back siphoning occurs when the portable water pressure is lower than the waste water pressure and the waste water backs into the portable water-cross connection? Air gaps 27. Which of these foods in the most likely source of botulism? Vegetables in a swollen can 28. The internal receiving temp of fresh? 41 f 29. Which organism is most likely to multiply in vacuum or airless packaged foods? Clostridium botulinum 30. The minimum wash temp for chemical sanitizing in a ware washing machine should be? 120 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 following is a safe food handling practice? Clean and sanitize food surfaces in constant use every 4 hrs 33. In a Hazards Analysis Critical Control Point (HACCP) plan, CCP’s are identified in? Flow chart 34. Measure a chicken noodle casserole where do you insert thermometer? Into the center or thickest part of the casserole 35. Grease traps must be cleaned on a regular basis because the can? Cause a backup 36. Product stuffed with either raw chicken or beef must be cooked to an internal temp of? 165 f for 15 sec 37. The first step in planning a food safety training program is? Identify the topics for the training 38. When cooking in a microwave, potentially hazardous foods should? Be rotated or mixed halfway through the cooking process 39. To ensure that the items are sanitized, the temp of a ware washing machine’s 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 preparation process? Time and temp 41. Reduced Oxygen Packaged food must be stored? In refrigeration 42. An outbreak of typhoid fever, caused by the Salmonella Typhi Bacterium, is most likely to occur after? Flooding 43. Which of the following fall into the â€Å"eight most common food allergens† category? Milk, Wheat, Soybeans 44. Enterohemorrahagic E. coli is a? Bacteria that produces shiga toxins. 45. Which of the following bacteria are found in soil? Bacillus cereus 46. The anisakis simplex worm is most likely to be found in? Under cooked fish 47. Which of the following illness DO NOT 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 traditional 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 stem type thermometer is? In water and ice, and calibrate 32 f 52. Shellfish dealer tags must be kept on file for how many days after the shellfish was harvested? 90 days 53. You have a food delivery arriving in an hour that will consist of milk 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 third 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 operator 57. The best method of preventing an outbreak of Hepatitis A is? Proper hand washing procedures 58. On her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties form the refrigerator to the preparation area, as directed by the cook. Then, she is asked to slice tomatoes. When she’s done, she slices raw onions. In this 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 order 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 worker’s hand wound? Staphylococcus aureus 62. A father takes his four year old daughter 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 server do? Explain that the restaurant cannot serve rare hamburgers to young children 63. Salmonella spp. Bacteria have recently been found in contaminated? 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 manufacturer’s 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 didn’t immerse the pot long enough 65. Which of the following foods are 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 catering company is preparing and transporting hot and cold foods to a customer site for a birthday party. The customer will then 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 attack 69. In the final hour of a local fund raising event, your food booth runs out of ice for cold beverages. What is the best course 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 deep frying a batch of chicken nuggets, when a customer order comes in for fried shrimp. What does the food handler need to do to avoid cross- contact? The food handler should use a different fryer 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 waiting 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? Wait till the customer orders, and then check with the manager to confirm if any of the ordered items contain wheat