Food Safety and Sanitation Practices, Exams of Nursing

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TEXAS Food Manager Exam Questions With Complete Solutions A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _______. Correct Answers 180°F A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? Correct Answers Tell the employee that outside food is not allowed in the establishment. A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labeled in storage. The manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label _________. Correct Answers Spaghetti noodles A new bar manager was asking the equipment service technician how the glass washer works. That technician explained the process and the chemicals and handed the manager a vial of test strips. "What are these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is _________. Correct Answers 12.5 - 25.00 ppm A prep cook must be sure to wash hands well _________. Correct Answers All of the above A quick-service restaurant received a violation on a food establishment inspection because the customer were able to

contaminate the plastic eating utensils at the condiment stand. To prevent this from happening, the restaurant could decide to _______. Correct Answers Put wrapped utensils at the stand and keep utensils behind the counter. A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should be done to immediately remedy this? Correct Answers Pull and discard the peaches and replace with a new pan. A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of his day is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? Correct Answers Fish in the aquarium A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of _________. Correct Answers 135ºF According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? Correct Answers 50

According to the Texas Rules, it is acceptable at times for items like salt or pepper packets to be saved and given to another customer if they were not contaminated. Which of the following must be discarded after a customer had it? Correct Answers A bowl of cocktail sauce All of the following are acceptable methods for training food service personnel on management practices except ________. Correct Answers Open book exams All of the following are effective ways to prevent cross contamination except ______. Correct Answers Rinsing food contact surfaces in between tasks All of the following are examples of food contact surfaces except ________. Correct Answers Freezer walls All of the following foods can be stored in water and/or ice, except ______. Correct Answers Milk All of the following steps are important in ensuring sanitizer effectiveness except ________. Correct Answers Rinsing the surface afterwards An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for _______. Correct Answers Clean in place An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? Correct Answers Drinking water

An outbreak of Salmonella is commonly associated with ______. Correct Answers Undercooked poultry An outbreak of Salmonella is commonly associated with ______. Correct Answers Undercooked poultry Approved sanitizers for food service include chlorine, iodine, quaternary ammonia and _________. Correct Answers Water above 171°F Bacterial growth can be minimized by properly controlling ________. Correct Answers Time, Temperature, Oxygen, Moisture Bacterial growth can be minimized by properly controlling ______. Correct Answers Time, Temperature, Oxygen, Moisture. Can a food handler taste food to adjust seasoning? Correct Answers Yes, but the utensil must be used only once Chemical sanitizers are in a concentrated form and should be mixed only with _______. Correct Answers Water Clean dishes must ______ before they are stored Correct Answers Air dry Customer forks should be stored at a self-service buffet _______. Correct Answers With only the handles extending out of the container

Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. Correct Answers May be resurfaced as needed During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? Correct Answers Having a certificate from an approved examination company During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be ______ hazards present. Correct Answers Physical, biological, or chemical Employees must change gloves between which tasks? Correct Answers Handling raw meat and dressing the buns Food service managers must oversee safe food practices at all times. One way to do that is to ________. Correct Answers Create a master cleaning schedule. From top to bottom, how should the following items be stored on a rack in the cooler? Correct Answers Salad, vegetable lasagna, whole steaks, chicken HACCP is a/an ______. Correct Answers Management system designed to prevent foodborne illness Hot water at the hand sink should be at least ________. Correct Answers 100ºF

If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. Correct Answers Single use utensils If you have a small cut on your finger, you should ________. Correct Answers Cover it with a bandage and finger cot or glove. In a café, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean tableware sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking a lunch break. The health inspector _________. Correct Answers Was concerned because of the potential for mouth to hand contamination Insect control devices must ______ and must be able to retain the electrocuted insect inside the device. Correct Answers INCORRECT: Be rated for safety by the USDA CORRECT ANSWER: Not be installed over food prep areas John is normally a cook at a fast food establishment but is re- assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? Correct Answers INCORRECT: Persistent drainage from the nose, eyes, or mouth INCORRECT: Vomiting CORRECT ANSWER: Sore throat with fever

Non-absorbent materials are required in all areas of a food service facility except _______. Correct Answers Dining room NSF stands for ________. Correct Answers National Sanitation Foundation Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever _________. Correct Answers Served to highly susceptible populations PHF stands for ______. Correct Answers Potentially hazardous food Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a ________. Correct Answers Chemical hazard Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being ________. Correct Answers Combined as ingredients Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that ______. Correct Answers The tag must be kept for 90 days. Single-use gloves should be worn: Correct Answers Before you begin handling foods

The best way for a food handler to have a beverage in their work area is to ________. Correct Answers Keep a beverage in a cup with a lid and a straw. The best way to avoid seafood and mushroom toxins in food is to _______. Correct Answers Buy from approved, reputable suppliers. The best way to train food service employees on making a new sandwich is ________. Correct Answers Show/tell/do/review The entire handwashing process should take _____ seconds. Correct Answers 20 The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then ________. Correct Answers Allowing the surface to air dry The greatest concern about having pests in the restaurant is that they will ________. Correct Answers Spread disease The lighting required in the walk-in cooler and dry storage areas is ________ foot candles. Correct Answers 10 The proper sequence for cleaning food-contact surface in a three-compartment sink is: Correct Answers Wash, rinse, and sanitize.

The purpose of the Texas Establishment Food Rules is to safeguard the public health and to _______. Correct Answers Provide consumers safe, unadulterated, honestly presented food. The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution , and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _______. Correct Answers Putting the soiled towels back in the new water The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. Correct Answers Putting the soiled towels back in the new water The term "sanitizing" is defined as: Correct Answers Reducing harmful microorganisms to safe levels To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has _______. Correct Answers Shiny skin and red gills at 41°F or lower To prevent cross-contamination in the food storage area, food handlers should ensure that ________. Correct Answers Ready-to-eat foods are stored separately from raw, uncooked foods.

To reheat a soup for the buffet line, a foodhandler should ________. Correct Answers Heat the soup on the stove to 165 degrees. What are the rules for storing food cold? Correct Answers All these. What is the active ingredient in all FDA approved hand sanitizers? Correct Answers Alcohol What is the most accurate method for calibrating bimetallic thermometers? Correct Answers INCORRECT: Place thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF. CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32°F. What is the required minimal internal temperature for cooking fresh pork roast? Correct Answers 145ºF What term refers to allowing foods to remain for too long a time at a temperature that allows the growth of germs? Correct Answers Time-temperature abuse What type of hazard could occur by wearing jewelry while prepping food? Correct Answers Physical and Biological

When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? Correct Answers Two hours When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _____. Correct Answers Resistant to chipping Which is an approved method for storing in-use utensils? Correct Answers In the food with the handle extending out Which is an example of a cross-connection? Correct Answers A hose in a mop bucket Which is the proper way to test the internal temperature of a pot of soup? Correct Answers An immersion probe into the soup Which of the following food containers in the dry-store room must be labeled? Correct Answers INCORRECT: Rice CORRECT ANSWER: Flour Which of the following is an acceptable source of potable water? Correct Answers Private well water Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? Correct Answers Clean, rinse, and sanitize in place.

You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store the items from the highest to lowest shelf? Correct Answers Lettuce, sliced turkey, raw hamburger patties