Food Safety Managment
The purpose of a food safety management system is to
Use the correct methods for purchasing and receiving food
Prevent foodborne illness by controlling risks and hazards.
Keep all areas of the facility clean and pest-free.
Identify, tag, and repair faulty equipment within the facility
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
Active managerial control.
Food safety management.
Quality control and assurance.
Hazard analysis critical control point (HACCP).
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
Identifying risks
Corrective action
Monitoring
Re-evaluation
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Corrective action
Re-evaluation
Management oversight
Identify risks
One way for managers to show that they know how to keep food safe is to
Take cooking temperatures.
Become certified in food safety.
Monitor employee behaviors.
Conduct self-inspections.
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Throw the food away.
Cool the food to 41°F (5°C) or lower.
Serve the food immediately.
Cook the food 165°F (74°C).
An imminent health hazard, such as a water supply interruption, requires immediate correction or
A HACCP plan
Evaluation of the situation.
Closure of the operation.
Normal operating procedures.
What is the best way to protect food from deliberate tampering?
Allow former employees into the operation.
Make it as difficult as possible for someone to tamper with it.
Perform spot inspections on new vendors
Use the USDA A.L.A.R.M. system.
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know
Who is in the facility.
When to register with the EPA.
How to fill out an incident report
Where to find Safety Data Sheets in the operation
Where should food handlers wash their hands?
Prep sink
Utility sink
Three-compartment sink
Designated sink for handwashing
What must food handlers do after touching their body or clothing?
Rinse their gloves
Change their aprons
Wash their hands
Use a hand antiseptic
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
5 seconds
10 seconds
8 seconds
18 seconds
After which activity must food handlers wash their hands?
Putting on gloves
Serving customers
Clearing tables
Applying hand antiseptic
What is the main reason for food handlers to avoid scratching their scalps?
Transferring a food allergen
Getting food in their hair
Causing toxic-metal poisoning
Spreading pathogens to the food
When may food handlers wear plain-band rings?
When not handling food
Only if wearing gloves
Only if washing dishes
At any time
What should a food handler do when working with an infected cut on the finger?
Cover the wound with an impermeable bandage or finger cot and a glove.
Cover the wound with a bandage
Stay away from food and prep areas
Cover the hand with a glove or a finger cot.
What is the only jewelry that may be worn on the hands or arms while handling food?
Medical ID bracelet
Leather-band watch
Plain-band ring
Diamond ring
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
At least 2
At least 1
At least 10
At least 10
When should a food handler with a sore throat and fever be excluded from the operation?
Fever is over 100°F (38°C)
Sore throat has lasted for more than 5 days
Customers served are primarily a high-risk population
Before the regulatory authority is notified
What is a basic characteristic of a virus?
Grows in food
Requires a living host to grow
Destroyed by cooking
Commonly found in cattle intestines
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Continue working with them.
Clean and sanitize them
Set them aside if working with meat again later
Wash hands and change them.
Where should personal items, like a coat, be stored in the operation?
On a shelf, above food
In a designated area, away from food
On a shelf, below food
In a kitchen, away from moving equipment
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
Wash their hands
Take off their hats
Change their gloves
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Place a hand on a container to see if it is cool to the touch.
Remove the lid of a container and put the thermometer stem into the sour cream
Hold an infrared thermometer as close as possible to a case.
Place the thermometer stem between shipping boxes for a reading
Ice crystals on a frozen food item indicate
Cross-contamination
Time-temperature abuse.
Poor cleaning and sanitizing
Poor personal hygiene.
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws.
It has a HACCP program or other food safety system
Its warehouse is close to the operation, reducing shipping time
It has documented manufacturing and packing practices
Which item should be rejected?
Bottled milk at 41°F (5°C)
Single-use cups in original packing
Bags of organic cookies in torn packaging
Live oysters with an internal temperature of 50°F (10°C)
Supplies should be stored away from the walls and at least off_________________ of the floor.
4 inches (10 centimeters)
5 inches (13 centimeters)
2 inches (5 centimeters)
6 inches (15 centimeters)
Soup on a buffet should be labeled with the
Prep date.
Soup’s ingredients
Name of the food.
Use-by date.
How should chemicals be stored?
Away from prep areas
In food storage areas
Above food
With kitchenware
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
Sell it.
Date mark it.
Throw it away
Serve it within the next hour
What must a manager do with a recalled food item in the operation?
Record the names of customers who purchase the item
Combine the item with non-recalled items during preparation.
Store the recalled item separately from other food.
Sell all recalled items within 24 hours.
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Contact the supplier and arrange for the product to be picked up
Label the item to prevent it from accidently being placed back in inventory.
Refer to the vendor notification for next steps
Inform the local media, customers, and employees of the reason for the recall.
A food item that is received with an expired use-by date should be
Used immediately
Rejected
Accepted but labeled differently
Accepted but kept separate from other items.
Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C)
4
2
6
8
When delivering food for off-site service, raw poultry must be stored
Separately from ready-to-eat food.
Without temperature control.
Above raw beef.
At a lower temperature than ready-to-eat food.
What is the minimum internal cooking temperature for seafood?
145°F (63°C) or higher for 15 seconds
135°F (57°C) or higher for 15 seconds
155°F (68°C) or higher for 15 seconds
165°F (74°C) or higher for 15 seconds
Food must be cooled from 135°F (57°C) to______________ within 2 hours
45°F (7°C)
70°F (21°C)
80°F (27°C)
41°F (5°C)
Hot TCS food being hot-held for service must be at what temperature?
125°F (52°C) or above
70°F (21°C) or above
135°F (57°C) or above
155°F (68°C) or above
Which method is a safe way to thaw food?
Under running water at 125°F (52°C) or higher
Submerged in a sink of standing water at 70°F (21°C)
As part of the cooking process
On the counter at room temperature
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
65°F to 20°F (18°C to -6°C)
125°F to 70°F (52°C to 21°C)
180°F to 130°F (82°C to 54°C)
220°F to 195°F (104°C to 90°C)
What food item does the FDA advise against offering on a children’s menu?
Rare cheeseburgers
Cheese pizza
Peanut butter and jelly sandwiches
Fried shrimp
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
Will not receive the same level of service.
Could make the food handler more sick.
Are a high-risk population.
Will refuse to eat.
Which is a chemical contaminant?
Norovirus in shellfish
Bones in a chicken fillet
Metal shavings in a can of peaches
D Tomato juice served in a pewter pitcher
Which is a biological contaminant?
Metal shavings in a can of peaches
Bones in a chicken fillet
Norovirus in shellfish
Tomato juice served in a pewter pitcher
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
Moisture.
Meat.
Melatonin.
Management.
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
Cross-contamination.
Time-temperature abuse
Poor personal hygiene.
Purchasing from an unapproved supplier.
Which is an example of physical contamination?
Touching dirty food-contact surfaces
Sneezing on food
Cooking tomato sauce in a copper pan
Bones in fish
Which symptom could mean a customer is having an allergic reaction to food?
Coughing
Dehydration
Swollen lips
Sneezing
To prevent food allergens from being transferred to food
Buy food from trusted suppliers.
Store cold food at 41°F (5°C) or lower
Clean and sanitize utensils before preparing an allergen special order
Avoid pewter tableware and utensils and copper cookware
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