Which is true about self-inspections?

What should be looked for when conducting a self-inspection?

What is needed to operate a food establishment?

What must be done before starting any new construction or remodeling project?

Which is critical to building a strong food safety culture?

Which behavior contributes to a strong food safety culture?

When is a HACCP plan required?

Which is a critical control point (CCP)?

A customer returns a carryout container to a restaurant to be refilled with It looks clean, but they will not refill it.

Is the restaurant correct to refuse?

What can employees do to reduce the risk of intentional contamination?

A manager can ensure employees are following their training by

When should employees be trained?

When can a food handler who is vomiting return to work?

A cook is constantly sneezing while preparing food. What should the manager do?

How should a quick service employee with a sore throat and fever be handled?

A food handler washed their hands in the three-compartment sink. They wet them with warm water, scrubbed them with soap for 10 seconds, rinsed them with warm water, and dried them with a single-use towel. What did they do wrong?

A food handler has an infected wound on the palm of their hand. What must be done for them to be able to work with food?

Where may you find allergens listed on a food label?

How should an establishment handle ingredient substitutions from a vendor to prevent an allergic reaction?

What must be provided in an establishment to prevent allergic reactions?

To prevent cross-contact,

What should food handlers do to prevent food allergens from being transferred to food?

A cook preparing a Caesar salad places hard-boiled egg slices on top before remembering the guest has an egg allergy. Since cross-contact has occurred, what do they need to do?

A restaurant is bottling their house salad dressing for retail sale. What must be included on the label?

What is the most important factor in choosing an approved food supplier?

Which food should be rejected during receiving?

In what top-to-bottom order should raw salmon, chicken, ground beef, and a beef roast be stored in a cooler?

Food should be stored away from walls and at least             off the floor.

When must single-use gloves be changed?

A cook must check the internal temperature of a chicken breast. Where should they insert the thermometer probe?

What is the minimum internal cooking temperature for salmon?

Chicken breasts will be partially cooked for later service. What is the maximum amount of time to cook the chicken during initial cooking?

Where should a small stockpot of meat sauce be placed to cool?

Food must be cooled from 135°F to 70°F (57°C to 21°C) within  hours and then from 70°F to 41°F (21°C to 5°C) or lower in the next     hours.

Which TCS food has been cooled correctly?

Meatballs are being reheated for hot holding on a buffet. What temperature must the meatballs be reheated too?

To what temperature must you reheat chili for immediate service?

What temperature must commercially processed and packaged ready-to-eat food be reheated to?

What should be done with ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

When must you discard tuna salad that was prepped on July 19?

Which method is a safe way to thaw frozen shrimp?

A package of vacuum-packed frozen tuna states that the fish should remain frozen until used. When should the tuna be removed from the packaging?

A manager is purchasing equipment for the operation. What mark should the manager look for to ensure the equipment is safe to use with food?

What is the minimum temperature that must be maintained when holding chicken soup for service?

A food handler has been holding chicken salad for sandwiches in a cold well for four hours. When they check the salad’s temperature, it is 50°F (10°C). What do they need to do?

When do menu items containing TCS food need a customer advisory?

Which item may be re-served to another customer?

What should the label for soup on a buffet include?

Which utensil has been stored correctly?

Utensils that are used continuously must be cleaned and sanitized at least once every             hours.

Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent

A slicer is being used continuously to slice deli meat. How often must it be cleaned and sanitized?

What is the correct way to clean and sanitize a prep table?

What is the first step for cleaning and sanitizing items in a three-compartment sink?

What’s the difference between a disinfectant and a sanitizer?

A manager just finished creating a master cleaning schedule. What’s the next step?

What information must a master cleaning schedule contain?

An employee is pouring a cleaner from its original container into a spray bottle. What must the food handler write on the label of the spray bottle?

The owner of a small Italian restaurant plans on expanding the size of their kitchen. What must be submitted to the regulatory authority before starting construction?

What is the purpose of a food safety management system?

Which is an approved source for potable water?

A food handler drops the end of a hose into a mop bucket and turns on water to fill it. What has the food handler done wrong?

At what minimum temperature must running water be supplied to a handwashing station?

Where must wastewater be disposed of?

Which locations in an establishment typically require the brightest lighting?

What is one way to keep an operation pest-free?

Which is a good reason to carefully clean an establishment?

Outdoor garbage containers should be

When should you repair or replace equipment in the operation?

A manager requires employees to store personal items in a designated area. What is the primary reason for doing this?

What should a foodservice operation do when accommodating guests with service animals?

Which situation is an imminent health hazard?

Sewage backs up in a food storage area and there is a significant risk of contamination to food. What should be done?

A foodservice establishment experiences a power outage and closes to protect the public. When can the establishment reopen?

A manager is notified of a recall on a specific food Item. What must the manager do with the recalled item?

What is important when creating a self-inspection program?

When should self-inspections be performed in an operation?

Who should be restricted from working with or around food?

Which symptoms must be reported to the regulatory authority?

What is the maximum amount of time single-use gloves can be worn before they must be changed?

Why are short fingernails required for food handlers?

Which is one of the Big Nine food allergens?

Which is a symptom of an allergic reaction?

Which situation would result in cross-contact?

What must be included on the label of a restaurant’s signature BBQ sauce sold to the public?

What is required to be an approved supplier?

At what temperature must most cold TCS food be received?

What discard date should be placed on a label of beef chili prepared on October 1?

These foods must be stored in the same cooler. In which top-to-bottom order should they be stored to prevent cross-contamination?

Which food is in the temperature danger zone?

Which food was thawed correctly?

Which food must be cooked to a minimum internal temperature of 155°F (68°C) for 17 seconds?

Which food must be cooked to a minimum internal temperature of 165°F (74°C) for 15 seconds?

What minimum internal temperature must rice be cooked to?

Chicken breasts will be partially cooked, cooled, and then finished as they are ordered. What is the maximum amount of time allowed for the initial cooking step?

Which food was cooled correctly?

Which is an acceptable method for cooling hot food?

To what temperature must TCS food be reheated for hot holding?

Which food is being held safely?

What is the minimum amount of time that food temperatures must be checked when holding food?

What is required in jurisdictions that permit the refilling of containers returned by a customer?

Which foods cannot be re-served to another customer?

What factors influence the effectiveness of a sanitizer?

An employee needed to clean and sanitize a prep table. They removed food from the surface, washed the surface with soapy water, rinsed the surface with clean water, sanitized the surface with a sanitizing solution, and dried the surface with a paper towel. What mistake did the employee make?

What is the difference between a sanitizer and a disinfectant?

Chemicals must be stored

What must be done before starting a new construction or remodeling project in a food establishment?

To be effective, a food safety management system relies on the establishment of food safety policies and procedures, employee training on them, and

An employee drops a running hose into a mop bucket to fill it up. Why is this a bad practice?

Which situation is considered an imminent health hazard?

Who should apply pesticides in an operation?

How should animals on the premises be handled?

A shipment of oysters has arrived at an establishment. How long must the accompanying shellstock tags be kept on file?

Sewage has backed up from one of the drains in an establishment. What should a manager do next?

What should be done with a food item that has been recalled?