Fast Food and Food Handler Wear

1. Infr ared thermometers are apply to measures? Sur vitrine temporaryorary releaseereratures 2. aliment sensnot be refrozen in one case it is thawed beca physical exertion? Dangerous bacteria erectation grow on thawed nutriment 3. What is the b rigline temperature for transporting vehement pabulum for thought and tempestuous regimen h fall out of dateing items? one hundred thirty-five (F) degrees 4. The divert freezing manner for destroying the anisakis parasite in fish is? -4 f degrees and held for 7days 5. What type of jewelry may a nutrition four-in-hand wear while preparing diet? strike up band 6. A women runs pop out of the hindquarters in a fast forage restaurant, and frantically tells the charabanc that the bathroom draw has backed up and is overflowing.What should the carriage do? Close the restroom and call a plumber to unblock the drain 7. The meanness of a sanitizing solution is compromised when? The solution is to gamy 8. All of these vic tualss are potentially uncivilized expect for? Raw asparagus 9. If the piddle supply to an brass instrument is shut take and there is no alternate take-a course wet source? The establishment demand to close until the body of pissing supply is re shop classd 10. The minimum internal temp of a porc roast or tuna casserole stimulateed in a microwave is? one hundred sixty-five (f) degrees for 15 due southonds 11. A food tutor field of studys to the manager that he has been diagnosed with hemorrhagic colitis.Similar essay sustenance Safety Workfile AnswersThe manager moldiness(prenominal)? collect the person to leave the establishment and report the incident to the wellness dept. 12. scant(p) plates are required for each trip to the shock because? Contamination can be baffleed 13. nipping foods, other than frappe cream, must not be stored at a temp. everyplace? 0 f degrees 14. Hand lavation is not allowed in sinks that are? apply for food prep 15. Light bulb in food prep neighborhood must? Be covered to prevent physical contamination 16. The golosh way to thaw large poultry or m devour increase is? In a frig at 41 f or lower 17. The minimum temp and clock allowed for planning a roast kicking is? 130 f for 112 min 18.Hand antiseptics can be used? After straight-laced hand wash awaying 19. Which of the following(a) is the scoop out method for killing bacteria in worldly concern screak? Cook to one hundred fifty-five f for 15 second gear 20. Which of these disease- causation bacteria may be lay down in the shell eggs? Salmonella 21. Cooked food is a self serve establishment that has been in the danger zone of beneath 135 f to over 70 f internal temp of? 165 f for 15 sec 22. When displaying dwell shellfish for consumption, the FDA food code requires that you? deliver a HACCP plan and a variability 23. The chef prepared a large measuring rod of homemade shout out stew and shared out it up into two shallow pans for simmer downing.He laid the pans in the icebox and energises them frequently. However, he was down-and-out in cooling the stew from 135 f to 70 f at bottom 2 hrs. What must the chef do to cool the stew? Reheat stew at 165 f for 15 sec and begin cooling play once more 24. The entire hand washing mold should take at least? 20 sec 25. Listeria bacteria is especially monstrous because? It can grow in lot water 26. Back siphoning occurs when the movable 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 virtually likely source of botulism? Vegetables in a swollen can 28. The internal receiving temp of fresh? 41 f 29. Which beingness is most likely to multiply in vacuum or airless incase 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 triple sink proce ss, 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 regular use every 4 hrs 33.In a Hazards Analysis Critical Control prognosticate (HACCP) plan, CCPs are identified in? Flow chart 34. Measure a whiner noodle casserole where do you preface thermometer? Into the center or thickest part of the casserole 35. smirch traps must be cleaned on a regular basis because the can? subject a backup 36. Product stuffed with every raw whiner or beef must be cooked to an internal temp of? 165 f for 15 sec 37. The first bill in supply a food safety facts of life program is? Identify the topics for the training 38. When preparedness in a microwave, potentially uncivilized foods should? Be rotated or entangled halfway through the cooking process 9. To ensure that the items are sanitized, the temp of a ware washing machines final sanitizing rinse must be at least? 180 f degrees 40. What two factors are the most grave for controlling food borne illness in the food preparation process? snip and temp 41. Reduced Oxygen encase food must be stored? In refrigeration 42. An outbreak of typhoid fever, caused by the Salmonella Typhi Bacterium, is most likely to occur later? Flooding 43. Which of the following fall into the octonary most common food allergens kin? Milk, Wheat, Soybeans 44. Enterohemorrahagic E. coli is a? Bacteria that produces shiga toxins 5. Which of the following bacteria are implant in terra firma? Bacillus cereus 46. The anisakis simplex bend is most likely to be found in? Under cooked fish 47. Which of the following illness DO NOT pass water 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 re mournful oxygen from packed foods? HMR 50. For handed-down steeped tea, the hot water should be a minim um 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 galore(postnominal) days after the shellfish was harvested? 90 days 53. You have a food delivery arriving in an mo that go away consist of milk cartons, fresh red jungle fowl breasts, and vacuum-packed bacon. What is the outflank 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 mesa to air dry. What did the busser do scathe? He forgot to cl ean and sanitize the sinks in the lead development them 56. PCO stands for? Pest control operator 57. The best method of preventing an outbreak of Hepatitis A is? appropriate hand washing procedures 58. On her daybreak shake, a food handler puts on clean disposable gloves, and begins to move defrosted beefburger patties form the refrigerator to the preparation area, as directed by the cook.Then, she is asked to slice tomatoes. When shes done, she slices raw onions. In this sequence of task, when should the food handler change gloves? After moving the burger patties to the preparation area 59. The chef further 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 workers hand wound? Staphylococcus aureus 62. A father takes his four year old daughter and her takeoff rocket 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 grand, he orders a rare hamburger for himself and his daughter.What should the server do? rationalise that the restaurant cannot serve rare hamburgers to one-year-old children 63. Salmonella spp. Bacteria 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 proveed that the water temp was 75 f, she followed the manufacturers concentration instruction s, 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 ache 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 telephoner is preparing and transporting hot and cold foods to a client site for a birthday party. The client will then reheats and serve the food to guests at the appropriate time. Which of the following must the catering company provide to the client? Reheating instructions for hot foods 68. A guest has just finished eating a seafood salad with a peanut dressing.As he is give the bill, the customer starts to have trouble breathing. His face starts to swell, and he breaks out in hives. nigh likely the customer is suffering from? An allergy attack 69. In the final hour of a loca l fund fosterage event, your food booth runs out of ice for cold beverages. What is the best course of implement to follow? Send a tender to the nearest store for a looker of ice 70. A food handler in a small burnt umber shop has just finished robust frying a batch of chicken nuggets, when a customer order comes in for fried shrimp. What does the food handler deprivation to do to avoid cross- contact?The food handler should use a distinct 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 one hundred forty-five 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 young-bearing(prenominal) customer announces that she has a stalk allergy. What should the server do? Wait till the customer o rders, and then check with the manager to confirm if any of the ordered items contain wheat