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40 Questions | Total Attempts: 199
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Which agency enforces food safety in a restaurant or foodservice operation?
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Centers for Disease Control and Prevention
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Food and Drug Administration
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State or local regulatory authority
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U.S. Department of Agriculture
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Three components of active managerial control include
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Identifying risks, creating specifications, and training.
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Identifying risks, corrective action, and training
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Identifying risks, creating purchase orders, and training
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Identifying risks, record keeping, and training.
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A broken water main has caused the water in an operation to appear brown. What should the manager do?
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Contact the local regulatory authority before use.
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Use the water for everything except dishwashing
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Boil the water for 1 minute before use
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Use the water for everything except hand washing
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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
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When to register with the EPA
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How to fill out an incident report
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Where to find Safety Data Sheets in the operation
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Whom to contact about suspicious activity
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A food handler who has just bused tables must do what before handling food?
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Put disposable gloves back on
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Wipe hands on a cloth towel
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As part of hand washing, food handlers must scrub their hands and arms for at least
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To work with food, a food handler with an infected hand wound must
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Cover the wound with an impermeable cover and wear a single-use glove
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Cover the wound with an impermeable cover and limit contact with food
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Wash hands and bandage the wound with an impermeable cover
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Apply ointment and bandage the wound with an impermeable cover
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How should food handlers keep their fingernails?
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Long and painted with nail polish
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Short and painted with nail polish
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What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
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Exclude the food handler from the operation
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Report the illness to the local regulatory authority
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Speak with the food handler's medical practitioner
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Restrict the food handler form working with food
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What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
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Keep the food handler away from duties that involve food
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Exclude the food handler from the operation
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Make sure the food handler is supplied with disposable gloves
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Make sure the food handler washes hands often
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Where should staff members eat, drink, smoke, or chew gum?
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Where customers cannot see them
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How long must shellstock tags be kept on file?
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30 days after the day the shellfish were received
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90 days after the day the shellfish were received
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30 days after the last shellfish was sold or served from the container
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90 days after the last shellfish was sold or served from the container
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When receiving a delivery of food for an operation, it is important to
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Inspect only the TCS food
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Inspect all food immediately before storing it
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Stack the delivery neatly and inspect it within 12 hours
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Store it immediately and inspect it later
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Which item is stored correctly in the cooler?
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Macaroni salad stored above raw salmon
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Raw ground pork stored below raw poultry
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Raw poultry stored above raw pork
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Sliced pineapple stored below raw steaks
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Ready-to-eat TCS food must be date marked if it will be stored for longer than
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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?
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Refer to the vendor notification for the next steps
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Contact the supplier and arrange for the product to be picked up
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Label the item to prevent it from accidentally being placed back in inventory
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Inform the local media, customers, and employees of the reason for the recall
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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
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Pathogens are likely to grow well in a meat stew that is
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Below freezing temperature
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At refrigeration temperatures
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Between 41° and 135° (5°C and 57°C)
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Cooked to the correct internal temperature
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Cut melons should be stored at what internal temperature?
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Why are preschool age children at a higher risk for getting a foodborne illness?
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They do not have strong appetites
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They do not receive enough nutrition
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They are more likely to suffer allergic reactions
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They have not yet built up their immune systems.
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What is one factor that affects the growth of bacteria in food?
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Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
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Peanuts and soy products are two possible food items that can be dangerous for people with
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Wheezing and hives are symptoms of