1.  Potentially hazardous food on a steam table should be at what temperature?

2.  Fresh shell eggs should be rejected upon delivery if they are?

3.  Upon delivery, fresh beef MUST

4.  The MOST  common cause of food contamination is?

5.  Fish should be cooked to a minimum temperature of?

6.  Which of the following activities is allowed?

7.  What should be done if a raw steak has fallen onto the floor?

8.  What is the temperature danger zone?

9.  All of the following are approved food contact surfaces except

10.  What is the MAXIMUM temperature at which cold foods can be held on the buffet line?

11.  How can pathogenic bacteria be destroyed in ground beef?

12.  Which practice describes proper storage practices?.

13.  Which of the following is a proper cooling method?

14.  Which one of the following is MOST appropriate for reheating foods?

15.  The Hazard Analysis Critical Control Point (HACCP) system is a method of?

16.  Home-canned pickles should not be used at a licensed establishment because?

17.  Which of the following is most likely to cause foodborne illness?

18.  Chemical test strips measure what?

19.  With what food is the parasitic illness anisakiasis associated?

20.  Staphylococcus organisms can typically be found on?

21.  What is the required size for an air gap?

22.  Galvanized containers may contaminate food items with what type of contamination?

23.  All of the following are required at handwashing sinks in Minnesota except?

24.  The proper procedure for manual warewashing is to:

25.  What is the proper way to store chemicals?

26.  An effective pest control program is:

27.  What is the MINIMUM hot holding temperature for baked beans on the steam table?

28.  If your establishment has a serious pest control problem, who should you contact?

29.  Which of the following items should be applied FIRST to an employee with a minor burn?

30.  Which of the following is a TRUE statement about Staphylococcus aureus?

31.  According to the Centers for Disease Control, workers who have AIDS should be:

32.  When teach proper handwashing, the manager should stress:

33.  What bacteria is commonly associated with raw or undercooked hamburger?

34.  Which one of the following problems should be corrected first?

35.  What are common symptoms of a foodborne illness?

36.  What should the manager do after receiving a call that a customer is ill from eating chicken?

37.  An employee is ill with Shigella foodborne illness.  What should the manager do?

38.  The foodborne illness staphylococcus is caused by bacterial commonly found on:

39.  A manager is training employees to serve safe food.  All items should be stressed except:

40.  Which one of the following health hazards should be corrected first?

41.  What is the common food that typically causes trichinosis?

42.  What is the BEST method of safely thawing foods?

43.  What should be done with cleaned and sanitized glasses?

44.  Peeled citrus fruit or other acidic foods can be served in all of the following containers except:

45.  Bacteria that cause food borne illness grow best in:

46.  Listeria would most likely be found on:

47.  All of the following are potentially hazardous foods EXCEPT:

48.  MOST foodborne illnesses are caused by:

49.  Reheated foods must be reheated to a minimum temperature of:

50.  Cross contamination may occur if:

51.  All of the following are acceptable refrigerated food storage practices EXCEPT:

52.  The temperature of a cold seafood salad on the buffet line must be held:

53.  All of the following are acceptable cooling methods EXCEPT:

54.  Which of the following is the BEST method for cooling chili?

55.  The minimum internal cooking temperature for poultry is:

56.  Which of the following can be stored at room temperature?

57.  All dairy products should be kept at:

58.  What is the minimum cooking temperature for raw eggs?

59.  What is the cooling requirement?

60.  If an employee had diarrhea, the food manager must:

61.  Potato salad on the buffet line must be maintained at what temperature (or below):

62.  Can an employee wash their hands in the three compartment sink?

63.  What must an employee do after returning to work from smoking?

64.  Can HIV/AIDS be transmitted to food?

65.  Which bacteria produces toxin?

66.  What temperature must pork be cooked to?

67.  Which one of the following health hazards should be corrected first?

68.  Where should pudding be stored in the refrigerator?

69.  What concentration does quant need to be in the third comp. of the 3-compartment sink?

70.  What concentration does chlorine need to be in the third comp. of the 3-compartment sink?

71.  Are employees allowed to wear rings while doing food preparation?

72.  Who has to be at the establishment at all hour of operation?

73.  What are the responsibilities of the Person in Charge?

74.  What four illnesses must the Person in Charge report to the Regulatory Authority?

75.  What is a potentially hazardous food?

76.  Food contaminated by a cleaning agent is called?

77.  All of the following groups of people are at a higher risk of contracting a foodborne illness except:

78.  How long should you wash your hands?

79.  Which parasite is most often associated with pork?

80.  Which of the following can reproduce in foods?

81.  Explain what a critical control point is?

82.  How many developments steps are there in developing a HACCP plan?

83.  Using the ice point method, what should the thermometer be calibrated to?

84  What is the temperature danger zone?

85.  What temperature should cold foods be received at?

86.  What is the minimum cooking temperature for turkey?

87.  Foods must be reheated to what temperature?

88.  Food must be stored ______ inches of the floor.

89.  What does it mean to sanitize?

90.  All of the following things are important to remember when using and storing toxic items except:

91.  How do you accurately measure the strength of a sanitizing solution?

92.  What is the minimum pH that bacteria can reproduce at?

93.  What is the minimum water activity that bacteria can reproduce at?

94.  What is the minimum concentration requirement for iodine?

95.  What bacteria is commonly associated with chicken?

96.  How long do you have to reheat food to the proper temperature?

97.  How long can potentially hazardous foods be in the temperature danger zone before discarding?

98.  What is the minimum internal cooking temperature for hamburger?

99.  Which of the following would be considered a potentially hazardous food?

100.  What bacterial pathogen is commonly associated with home canned goods?

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FOODSAFE

Continuing To Serve The Food Service Industry

140 F145 F150 F165 F

brownpasteurizedcrackeduncovered

be cookedbe refrigeratedhave an internal temp of 41 Fbe frozen, thawed, and then re-frozen

sanitizer concentrationventilation problemspoor personal hygieneinsect infestation

145 F155 F165 F170 F

Eating within the kitchenSmoking in the kitchenDrinking beverages in a covered beverage containerNone of the above

Rinse with potable waterCook immediatelyDiscard the steakRefrigerate immediately

32 F to 150 F35 F to 140 F41 F to 150 F41 F to 140 F

enamel ware used to serve highly acidic foodNSF approved plastic laminatestainless steelsingle service plates

0 F32 F41 F50 F

Cook to 130 FCook to 145 FCook to 155 FCool to 41 F within 4 hours

store food at least 6" off the floorstore food in toilet roomsstore food under septic linesstore food under stairs

reheat to 165 F before coolingcool all foods to room temp before refrigeratinguse an ice bath to rapidly coolplace foods to be cooled in the freezer

Slow cooking processHot holding ovensNormal stove top or ovenSteam tables

pest controlpro-active food safety planmanagement skills trainingequipment purchasing

item is not from an approved sourceno sales tax was paid on the itemwas not received at the required temperatureNone of the above

poor personal hygienefood stored on the floortest strips not presentrefrigerators are set at 45 F

freezing temperaturesrefrigerator temperaturessanitizing temperaturessanitizing chemical concentration

ChickenFishPorkVegetables

human skinimproperly washed vegetableshome canned goodsnone of the above

1"2"3"none of the above

bacterial contaminationchemical contaminationphysical contaminationnone of the above

soappaper towelsnail brushhand sanitizers

wash, sanitize, rinse, air drywash, sanitize, air drywash, rinse, sanitize, air drywash, rinse, air dry

high shelf away from children's reachnot within the food establishmentin the basementstore away from food, food contact surfaces, and clean linen

eliminate sources of food, water, and shelteruse poisonnone of the aboveboth a and b

130 F140 F150 F160 F

Pest Control OfficerHACCP OfficerHealth InspectorDepartment of Agriculture

Ice wrapped in a clean towelCool running waterWater-resistant bandageSoothing antiseptic ointment

commonly found on employee skinis not a major foodborne agentcommonly found in home-canned goodscommonly found in water supply

sent homeallowed to work restricted to duties not involving foodnone of the above

clean, short nailshand lotion by each sinkrinse in a sanitizing solutionwear gloves at all times

CamplobacterStaphylococcusSalmonellaE. coli

hair restraints not wornno sneeze guard at food barlack of handwashingfood is uncovered in the refrigerator

diarrheavomitingfeverall of the above

immediately throw out all the chickenapologize and send the customer a couponcontact the local health departmenttaste and smell the leftover chicken

allow the worker to work without restrictionrestrict the duties of the worker and call the health departmentsend the food worker home for 30 daysdirect the food worker to obtain a medical clearance

dairy productsskin of humansraw seafoodpoorly washed vegetables

proper food service methodsequipment repaircleaning and sanitizing procedurespersonal hygiene

flies are observed in the kitchen areatemperature of the soup is 135 Fa mouse is seen in the dry storage roomemployee is preparing tossed salads without washing his/her hands

porkbeefchickenvegetables

on the counter at room temperaturein the refrigeratorin a sink full of waterthere is NO safe way to thaw foods

rinse the glasses with potable waterdry the glasses with a clean towelallow the glasses to air drystack the glasses bottom-down

plasticstainless steelhard maplecopper

protein foodsacidic foodshigh sugar foodswater

improperly cut green beansimproperly washed onionsimproper chilling of the saladfailure to add a preservative to kill the bacteria

raw shrimpcooked ricecut watermelonpoultry seasoning

bacteriafungiparasitesinsects

145 F150 F155 F165 F

milk is stored above lettuceraw chicken is stored above a pasta saladlettuce is stored above raw hamburgercoked ham is stored above raw ham

closed box of lettuce on a shelf below a pan of baked beansshredded cabbage below a case of whole, shell eggscooked rice on a corner shelfparmesan cheese near a cooked pork roast

at 140 F or abovebetwen 41 F and 140 Fat 41 F or belowat 32 F or below

transferring the food to shallow pans and then refrigerating it immediatelycooling the food to room temperature and then refrigerating itplacing large volumes of the food in an ice bath and stirring it frequentlyadding ice as an ingredient to rapidly cool it

Place the pot on a preparation table to heat to 100 F before storing it in the coolerPlace the pot inside the cooler next to the door to enable temperature monitoringPlace the chili pot in an ice bath, and stir the product frequentlyPlace the pot in a freezer

140 F150 F160 F165 F

raw whole carrotscream-filled pstriescooked ricebaked potatoes

35 F or below41 F or below50 F or below55 F or below

135 F145 F155 F165 F

140 F to 70 F within 2 hours70  F to 41 F within 4 hours140 F to 41  F within 4 hours140 F to 70 F within 2 hours and then 70 F to 41 F an additional 4 hours

restrict the food employeeexclude the food employeecontact the health departmentnone of the above

140 F35 F41 Fnone of the above

noyesonly when washing dishesonly when not washing dishes at the time

wash their handsreport to the managerneither a or bboth a and b

no yesdepends on the foodnone of the above

ListeriaStaph. aureusVibrioHepatitis A

140 F145 F150 F155 F

rats are in the kitchentest strips are not present in the dishrooman approved floor is not present in the dry storage areawiping cloths are not being sanitized

covered on the bottom rackcovered on the top rackno storage requirement if the item is coverednone of the above

50 ppm100 ppm200 ppm400 ppm

25 ppm50 ppm75 ppm100 ppm

yesnodepends on the type of ringdepends on what food is being prepared

Certified Food ManagerPerson in ChargeOwner of the establishmentnone of the above

monitor employees handwashingmonitor cooking temperaturesmonitor cooling temperaturesall of the above

Listeria, E. coli, Staph, and ShigellaHepatitis A, E. coli, Shigella, and SalmonellaTrichinosis, E. coli, Listeria, and SalmonellaThere is no reporting requirement

All food is potentially hazardousFood that supports the rapid growth of bacteriaFood that microorganisms have contaminatedVegetables

Biological contaminationChemical contaminationPhysical contaminationNone of the above

Pregnant womenteenagerselderly peopleyoung childrenpeople with AIDS

15 seconds One minute10 seconds20 seconds

BotulismStaph. aureusTrichinosisListeria

virusestoxinparasitesbacteria

all points in the flow of food are critical control poinsa point in the flow of food that contamination can be reduced or eliminatedbasic hygieneNone of the above

fourfivesixseven

32 F20 F15 F0 F

0 F to 41 F41 F to 140 F40 F to 150 F70 F to 140 F

0 F32 F41 F51 F

145 F155 F165 F185 F

145 F155 F165 F175 F

2"4"6"8"

free of visible dirt and soilfree of all bacteriareducing the number of bacteria to a safe levelreducing the chemicals to a safe level

spray bottles containing toxic items must be properly labeledtoxic items must be stored properly sealed and off the floortoxic items must be stored under food  and food equipmenttoxic items must be stored where the napkins, paper cups, and to-go bags are stored

contact the chemical supply companytest stripsit is not a requirement to measure the concentrationnone of the above

34.66.47.0

.25.50.75none of the above

10 ppm12.5 - 25 ppm25 ppm50 ppm

E. coliSalmonellaListeriaVibrio

one hourtwo hoursthree hoursnone of the above

one hourtwo hoursthree hoursfour hours

135 F145 F155 F165 F

loaf of breadspicesmilkdry pasta

BotulismE. coliListeriaShigella

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