Food Handler Practice Test 4
Why is it necessary to keep possibly dangerous food out of the temperature danger zone?
Potentially hazardous food must be kept out of the temperature danger zone to prevent the growth and multiplication of bacteria. The temperature danger zone refers to the range between 40°F (4°C) and 140°F (60°C) where bacteria can rapidly multiply and pose a significant risk of causing foodborne illnesses.
A restaurant offers six types of dressings at their self-serve station. How many ladles must they have?
Every food requiring a serving utensil should have its own dedicated utensil.
Karen takes coleslaw out of the refrigerator at noon to serve at a picnic wedding. Besides labeling the food with the time it was removed, what other precaution must be taken to ensure food safety?
Cold foods must be held at 41 degrees or below until served and an insulated container may not be sufficient to maintain this temperature. The internal temperature of cold food must be measured every 2 hours. It is necessary to keep the food covered, but it should not sit at room temperature while waiting to be served.
What should foodservice operators do to prevent the spread of hepatitis A?
To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.
What temperature must be reached when cooking raw chicken?
Raw chicken should be cooked to an internal temperature of at least 74°C (165°F) to ensure it is safe to eat. Cooking chicken to this temperature helps to destroy harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses if consumed.
What organization requires Material Safety Data Sheets?
The Occupational Safety and Health Administration requires Material Safety Data Sheets.
Exactly what temperature must be maintained for potentially dangerous cold food?
Cold potentially hazardous food, such as perishable foods that require refrigeration, must be maintained at or below 5°C (41°F) to prevent bacterial growth and ensure food safety. The temperature of 5°C (41°F) or below inhibits the growth of most bacteria that can cause foodborne illnesses.
What must a food handler with a hand wound do to safely work with food?
To safely work with food a food handler with a hand wound must bandage the wound with an impermeable cover and wear a single-use glove.
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.
When should a shipment of fresh chicken be rejected?
A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).
How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?
An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.
Hot TCS food can be held without temperature control for a maximum of:
Hot TCS food can be held without temperature control for a maximum of 4 hours.
Which food has a history of harboring Salmonella Typhi?
To prevent the risk of foodborne illnesses, it is essential to handle and cook ground beef properly. Ground beef should be cooked to an internal temperature of 160°F (71°C) to ensure the destruction of harmful bacteria. Additionally, practicing good hygiene, such as washing hands thoroughly and avoiding cross-contamination, can help reduce the risk of foodborne illnesses in general.
How should food be cooled properly?
Proper cooling of food is important to prevent the growth of bacteria.
TCS food reheated for hot-holding must reach what temperature?
TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. TCS food reheated for hot-holding must reach 165° (74°C) for 15 seconds.
What is a basic characteristic of a virus?
A virus requires a living host to grow.