A food handler reports symptoms of a sore throat and fever

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Terms in this set (64)

After scraping and washing, what is the third step in cleaning and sanitizing a prep table

Rinsing

What is the best way to protect food from deliberate tampering

Make it as difficult as possible for someone to tamper with it

How high must legs be on table mounted equipment

At least 4 inches(10 centimeters)

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Smooth and durable

Milk cab be received at 45F under what condition

It is cold to 41F or lower in four hours

Receiving temperature logs and other records to make sure that the HACCP plan is working is an example of which HACCP principal

Verification

What action should a manager take with the food handler reports having diarrhea and being diagnosed with a foodborne illness caused by shin Gille SPP.

Exclude the food handler from the operation

Three components of active managerial control include

Identifying risk, recordkeeping, and training

The components of active managerial control are:

Identify risk
Monitor
Correct of action
Management oversight
Training
reevaluation

Anyone diagnosed with the Big six pathogen's have to be excluded from the operation and the manager must report to the regulatory authority. The big six are:

Shigella
Salmonella typhi
Nontyphoidal salmonella
E-coli
Hepatitis A
Norovirus

What should a manager of a quick service operation do for food handler reports having sore throat and fever

Restrict the food handler from working with food

How high should floor mounted equipment be from the floor

At least 6 inches (15 cm)

Which organization includes inspecting food as one of its primary responsibilities?

U.S. Department of Agriculture

Infrared thermometer should be used to measure the

Surface temperature of a grill

Besides information on chemical concentration in water temperature, what are the machine setting information should be posted on dish washing machines?

Water pressure

Purchase dishwashers that can measure the following

-Water temperature
-Water pressure
-Cleaning and sanitizing chemical concentration

Critical Control Point (CCP) for simple/no cook tuna salad made on site would be

Preparation

What water activity level is suitable for the growth of bacteria

.89

To work with food, a food handler with an infected hand wound must

Cover the wound with an impermeable cover and wear a single-use glove

In a self service area, bulk unpackaged food does not need a label if the product...

Does not make a claim about health or nutrition content

And operation receiving a violation in the outside area of the facility. The manager reviewed the area and saw the dumpster was placed on a freshly graveled drive. The lids were closed in the drain plug was placed to prevent the dumpster from draining. What was the problem?

The service underneath the dumpster should have been paved with concrete or asphalt

If a food handler presents a symptom of jaundice, they most likely have

Hepatitis A

cannot be destroyed by cooking or freezing once they form in food

Toxins

Characteristic is necessary for a container to transfer hot or cold TCS food

Cleanable interior

Cross-contamination could occur if which raw foods are stored together during transportation

Ground beef and whole beef roast

Ground beef minimum internal temperature is

155 Fahrenheit

Whole beef roasts minimum internal temperature is

145 Fahrenheit

Lamb chops minimum internal temperature

145 Fahrenheit

Pork chops minimum internal temperature

145 Fahrenheit

Whole chicken minimum internal temperature

165 Fahrenheit

Chicken breast minimum internal temperature

165 Fahrenheit

Whole fish minimum internal temperature

145 Fahrenheit

Fish fillet minimum internal temperature

145 Fahrenheit

The gap between what food handlers are required to know to perform their jobs and what they actually know it's called

A training need

A food handler opens a container of ultra high temperature pasteurized milk from the dry storage area and uses half of the container. What should be done next

The container should be stored in the cooler

Food that has been pasteurized at ultra high temperatures and aseptically package can be stored at room temperature but once opened

moved to the cooler at 41F or lower

What is a potential contamination source that could result in foodborne illnesses at an outdoor, temporary service location

Use facial tissue kept in an apron

Besides chlorine, what are the chemical sanitizers approved for restaurants And food service operations

Iodine and Quaternary ammonium

Which area in a food-service operation can have the lowest minimum light intensity requirement

Dry storage

Which food could be transported in a galvanized metal container

enriched flour

Galvanized metal is considered a toxic metal and can leach if an acidic ingredient is put in there

Citrus fruit salad, salad dressing vinaigrette and tomato soup are all considered acidic

A new recipe is introduced to a food service operation what is the most effective way of training The food handlers on how to make the new recipe

Demonstration

Pathogenic foodborne bacteria grow best in food with a pH of

4.6-7.5

Determining where hazards can occur in the flow food, Identifying potential food hazards, and grouping food by how old is processed in food service operation are all important elements of

Conducting a hazard analysis

What should a manager do when a state adopts the most current model FDA food code

Update the standard operating procedures and provide training

Which illness is often associated with deli meats

Listeriosis

One way a manager can verify that the HACCP system is working is to

Monitor critical limits

What is an example of sanitizing in the food service operations

Bring a solution of quotes on slicer parts after washing

What kind of food causes the foodborne illness scombroid Poisoning

Fish

To what minimum internal temperature should chopped or minced fish be cooked

155 Fahrenheit

Which food container is suitable for transporting food

Metal pan with aluminum foil cover

When cleaning and sanitizing equipment in three compartment sink

Rinse, scrape, or soak all items before washing

The food handler reports symptoms of sore throat and fever and is told not to work around food or food contact surfaces. What is this an example of

Restriction

Food food projection manager received a critical violation for chlorine sanitizer solution that is too low in concentration. When should the manager replace the sanitizer with fresh solution

Right away, in addition to testing it for correct strength with a test kit

Pan is being washed and three compartment sink. Some food bits are stuck to the pan. Clean the pan correctly

Scrape the pan, wash it in a detergent solution, sanitize, and air dry

Which action will help prevent food from being contaminated

Using a correctly stored scoop to remove ice from the ice machine

Which raw food should be stored above all others in a cooler to minimize cross-contamination

carrots

Bacteria growth in food can be controlled by monitoring which two factors

Time in temperature

Under which condition might food handlers contaminate fresh produce after delivery

Suffering from diarrhea

When preparing food such as Caesar salad dressing or mayonnaise for high-risk populations a key practice is to

Substitute pasteurized eggs for raw eggs

Food Contamination resulting in food run illness is most often caused by my

Unwashed hands

Which is a source of The virus that causes hepatitis A

Feces contaminated water

Food handler fills two containers with sliced tomatoes for sandwiches later in the week the container should be labeled with which date

Preparation

What must be the minimum water temperature in the wash compartment of a three compartment sink

110°F

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Consider the diffusion of oxygen through a low-density polyethylene (LDPE) sheet 15 mm thick. The pressures of oxygen at the two faces are 2000 kPa and 150 kPa, which are maintained constant. Assuming conditions of steady state, what is the diffusion flux [in $\left.\left(\mathrm{cm}^{3} \mathrm{STP}\right) / \mathrm{cm}^{2} \cdot \mathrm{s}\right]$ at 298 K?

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When you have a sore throat with fever or diarrhea you should food handlers?

When should a food handler with a sore throat and fever be excluded from working in a day care center because the children?

When serving a high risk population a food handler with a sore throat or fever must be?

Which illness requires food handlers to be restricted from working with or around food or excluded from the operation?