What should a manager of a quick-service operation do if a Foodhandler reports having a sore throat and a fever?

40 Questions | Total Attempts: 199

Which agency enforces food safety in a restaurant or foodservice operation?
- Centers for Disease Control and Prevention
- Food and Drug Administration
- State or local regulatory authority
- U.S. Department of Agriculture
Three components of active managerial control include
- Identifying risks, creating specifications, and training.
- Identifying risks, corrective action, and training
- Identifying risks, creating purchase orders, and training
- Identifying risks, record keeping, and training.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
- Contact the local regulatory authority before use.
- Use the water for everything except dishwashing
- Boil the water for 1 minute before use
- Use the water for everything except hand washing
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
- When to register with the EPA
- How to fill out an incident report
- Where to find Safety Data Sheets in the operation
- Whom to contact about suspicious activity
A food handler who has just bused tables must do what before handling food?
- Put disposable gloves back on
- Wipe hands on a cloth towel
As part of hand washing, food handlers must scrub their hands and arms for at least
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
- Cover the wound with an impermeable cover and limit contact with food
- Wash hands and bandage the wound with an impermeable cover
- Apply ointment and bandage the wound with an impermeable cover
How should food handlers keep their fingernails?
- Long and painted with nail polish
- Short and painted with nail polish
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
- Exclude the food handler from the operation
- Report the illness to the local regulatory authority
- Speak with the food handler's medical practitioner
- Restrict the food handler form working with food
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
- Keep the food handler away from duties that involve food
- Exclude the food handler from the operation
- Make sure the food handler is supplied with disposable gloves
- Make sure the food handler washes hands often
Where should staff members eat, drink, smoke, or chew gum?
- Where customers cannot see them
How long must shellstock tags be kept on file?
- 30 days after the day the shellfish were received
- 90 days after the day the shellfish were received
- 30 days after the last shellfish was sold or served from the container
- 90 days after the last shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to
- Inspect only the TCS food
- Inspect all food immediately before storing it
- Stack the delivery neatly and inspect it within 12 hours
- Store it immediately and inspect it later
Which item is stored correctly in the cooler?
- Macaroni salad stored above raw salmon
- Raw ground pork stored below raw poultry
- Raw poultry stored above raw pork
- Sliced pineapple stored below raw steaks
Ready-to-eat TCS food must be date marked if it will be stored for longer than
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?
- Refer to the vendor notification for the next steps
- Contact the supplier and arrange for the product to be picked up
- Label the item to prevent it from accidentally being placed back in inventory
- Inform the local media, customers, and employees of the reason for the recall
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold served or thrown out
Pathogens are likely to grow well in a meat stew that is
- Below freezing temperature
- At refrigeration temperatures
- Between 41° and 135° (5°C and 57°C)
- Cooked to the correct internal temperature
Cut melons should be stored at what internal temperature?
Why are preschool age children at a higher risk for getting a foodborne illness?
- They do not have strong appetites
- They do not receive enough nutrition
- They are more likely to suffer allergic reactions
- They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food?
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
Peanuts and soy products are two possible food items that can be dangerous for people with
Wheezing and hives are symptoms of