Food Safety 2024 Exam Answers All Correct 2024 Exam Answers All Correct

Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused? seafood mushrooms plants poultry - Answer-Naturally occurring toxins can be found in some plants, mushrooms, and seafood, and some toxins (histamine) are created when pathogens become timetemperature abused. Toxins can't be slowed or prevented by cooking, so always purchase these items from approved reputable sources. Try AgainReport a problem Which of the following is not a self-service guideline? Do not allow customers to refill dirty plates. Keep hot foods at 135°F or higher. Buffets need sneeze guards. Only label TCS food items. - Answer-Self-service areas, like buffets, need labels on each item. Report a problem Shay has been diagnosed with Salmonella Typhi. What should happen? They should be moved from food prep to the dish room. They should be restricted from accepting deliveries. They should be excluded from work. They should be isolated to their own prep table to work. - Answer-Employees experiencing vomiting, diarrhea, or jaundice, or employees diagnosed with norovirus, hepatitis A, Shigella spp., Shiga toxin-producing E. coli (STEC), Salmonella Typhi, or nontyphoidal Salmonella, or living with someone who has been diagnosed (except nontyphoidal Salmonella) must be excluded from work. Report a problem Randy is checking the temperature of today's delivery items when the bimetallic stemmed thermometer drops to the floor. What should Randy do next? Recalibrate the thermometer in a package of cold food. Sanitize the thermometer and keep using it. Recalibrate the thermometer using the ice-point method. Replace that thermometer with an infrared thermometer. - Answer-Bimetallic stemmed thermometers should be calibrated if they've been dropped or bumped, exposed to extreme temperature changes, before deliveries, and before each shift, using either the ice-point or boiling-point method. Try AgainReport a problem Which of the following is true of foodservice chemicals? Chemicals may be stored on the top shelf of pantry storage. Chemicals can cause chemical contamination. Chemicals may be combined in larger containers for ease of storage. Chemicals may be stored in the dishroom under the dish machine. - AnswerFoodservice chemicals can cause chemical contamination and should be stored in designated areas away from food, equipment, and utensils, in their original containers and always under food, equipment, and utensils. Report a problem Which of the following is not a guideline for additive use? Never use more than that allowed by law. Never use additives to alter a food's appearance. Never add sulfites to produce served raw. Never store foods with additives beside TCS foods. - Answer-Approved food or color additives may be used but only what's allowed by law, and they should never be used to modify a food's appearance. Never sell produce treated with sulfites before receiving, and never add sulfites to produce that will be eaten raw. Try AgainReport a problem - Answer-Cross-contamination is the spreading of harmful pathogens from one place to another, and prepping a raw TCS (time and temperature control for safety) ingredient near a RTE (ready-to-eat) ingredient is an example of cross contamination. Report a problem - Answer-We use the acronym FAT TOM to help us remember the conditions that promote bacterial growth so we may prevent it. FAT TOM stands for food, acid, time, temperature, oxygen, and moisture. Report a problem Hazard Analysis Critical Control Point (HACCP) is a(n) ____ that should be specific to your foodservice operation. personal hygiene plan inventory rotation system food safety management system master cleaning schedule - Answer-HACCP is a food safety management system specific to your facility, staff, and customers that identifies the biological, chemical, or physical hazards that might occur in your facility at specific points along the flow of food so they can be prevented, reduced to safe levels, or even eliminated. Report a problem - Answer-Buffet foods are at risk for time-temperature abuse and should be checked with the proper thermometer inserted into the food every 2 hours to leave time for corrective action if needed. Report a problem Kris is reheating soup to be held on the hot buffet. The soup should be heated to ____ for ____ seconds within ____ hours of its removal from refrigerated storage to ensure food safety. 165°F for 15 seconds within 2 hours 155°F for 15 seconds within 2 hours 135°F for 15 seconds within 4 hours 165°F for 15 seconds within 4 hours - Answer-Foods being reheated for hot holding service have gone through the hot holding and cool down process and will be held again, so should be reheated properly to ensure food safety. Try AgainReport a problem Which of the following would not require a variance? a wood burning pizza oven sprouting seeds a live lobster tank a smoker - Answer-Some preparations require a variance issued by your local regulatory authority, such as smoking foods, packaging fresh juice for on-site sale, using additives, curing, custom processing/dressing large game, ROP and MOP foods, sprouting seeds/beans, or having a live shellfish display tank. Try AgainReport a problem Which of the following is not a situation that would require the use of pasteurized eggs? serving a base of primarily high-risk customers making a salad dressing offering an omelet station preparing a mousse - Answer-Pasteurized eggs should be used in dishes that require little to no cooking, like dressings, sauces, or mousse, and when you primarily serve high-risk populations. Try AgainReport a problem Beth is making chicken salad with leftover chicken that was cooked, held, cooled, labeled, and stored properly for 4 days. She will have to discard this chicken salad in ____ day(s). one four two three - Answer-Mixed salads containing cooked TCS foods are common foodborne illness culprits. Discard mixed salads according to the ingredient with the earliest use-by date. Never use TCS foods that are over seven days old. Where should your kitchen staff eat, smoke, or chew gum while at work? in the laundry room in designated areas never while at work in the dining area - Answer-Personal hygiene programs include procedures put in place to help keep contamination to a minimum. Procedures include but are not limited to: training, wearing clean uniforms and restrained hair, and designating places to eat, smoke, and chew gum. Report a problem What is the minimum internal cooking temperature for salmon steaks? 145°F for 15 seconds 165°F for 15 seconds 135°F for 15 seconds 155°F for 15 seconds - Answer-Minimum internal cooking temperatures reduce pathogens to safe levels, and certain foods require certain temperatures. All seafood (other than ground), steaks/chops including commercially raised game, and shell eggs that will be immediately served need to cook to 145°F for 15 seconds. Report a problem In a cooler (refrigerated storage) with five shelves, on which shelf would you store ground shrimp? second third fourth fifth - Answer-Refrigerated storage shelf order helps prevent cross-contamination and should be in the following top to bottom order: ready-to-eat foods (RTE), seafood, whole cuts of meat and pork, ground meat and seafood, poultry. So, the fourth shelf would be the proper place for seafood. Try AgainReport a problem - Answer-A case of fresh poultry, such as turkey cutlets, should have the correct color and consistency, no odor, and be 41°F or lower when received. Report a problem Which of the following safety practices can prevent cross-contact? using only NSF-grade equipment keeping fish frozen until time to cook purchasing from a safe and reliable source using separate oil to fry potatoes and fish - Answer-Using the same oil to fry fish and then potatoes can pass allergens from the fish to the potatoes, which could put someone with a fish allergy in danger of cross-contact. Report a problem What is the final step in cleaning and sanitizing a food preparation surface? rinse sanitize dry cloth dry air dry - Answer-Food preparation surfaces should air dry as the final step in cleaning and sanitizing to protect from recontamination. Try AgainReport a problem Which of the following cannot be re-served to customers? unopened mustard container or packets