food handler Flashcards

What's on the cards

1. What is the temperature danger zone for TCS food?
2. Which is a TCS food: saltines, bananas, sprouts, or coffee?
3. What temperature should the water be for manual dishwashing?
4. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
5. How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
6. TCS food reheated for hot-holding must reach what temperature: 135, 145, 155, or 165 degrees for 15 seconds?
7. Cut melons should be stored at what internal temperature?
8. What method should never be used to thaw food: place the item in a cooler, place the item on a prep counter, microwave the item, or cook the item?
9. What should a food handler do with food after it is thawed in the microwave?
10. When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking: 60, 45, 30, or 15 minutes?
11. What is the minimum internal cooking temperature for rice that is hot-held for service: 165, 155, 145, or 135 degrees F?
12. What temperature must stuffed lobster be cooked to?
13. What is the minimum internal cooking temperature for chicken breast?
14. What is the minimum internal cooking temperature for a veal chop?
15. What is the maximum water temperature allowed when thawing food under running water: 41, 60, 70, or 135 degrees F?
16. Ground beef is required to be cooked to a minimum temperature of what: 135°F, 145°F, 155°F, or 165°F?
17. What is the minimum cooking temperature for raw shell eggs prepared for immediate service, like whole muscle meat, fish and seafood?
18. When cooling food, the food must be cooled down from 135°F to 70°F within how many hours?
19. The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F: 5½ hours, 4 hours, 6 hours, or 3½ hours?
20. The Food Manager has cooled the leftover macaroni and cheese to 70°F in 3 hours and 41°F in an additional 2 hours. Was a mistake made: yes, cooling should take 6 hours; yes, no more than 2 hours is allowed to reach 70°F; no, it was cooled within 6 hours; or no?
21. What is the minimum water temperature required when using hot water to sanitize objects: 171˚F, 173˚F, 176˚F, or 179˚F?
22. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized: every 2, 4, 6, or 8 hours?
23. What temperature must a high-temperature dishwasher's final sanitizing rinse be?
24. What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized: 15, 30, 45, or 60 seconds?
25. Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
26. Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
27. When should a shipment of fresh chicken be rejected: when the flesh appears moist, when shellstock identification tags are not attached, when the flesh is firm and springs back when touched, or when the receiving temperature is 50˚F (10˚C)?
28. A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
29. When washing hands, what is the minimum time you should scrub with soap: 5 seconds, 10 seconds, 20 seconds, or 40 seconds?
30. If all proper hand washing steps are followed, how long should the entire process take?
31. A thermometer used to measure the temperature of food must be accurate to what temperature?
32. When a utensil is stored in water between uses, what are the requirements?
33. Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least how many inches?
34. For at least how many days must shellfish tags be kept on file after the last shellstock from the container is sold, served, or thrown out?
35. Raw shell eggs must be received at a food establishment in refrigerated equipment that keeps them at a temperature of what or less?
36. Floor-mounted equipment must have legs that are at least how tall?
37. To ensure proper protection for foods during storage, the bottom shelf should be at least how far off the floor?
38. Outdoor garbage containers must be equipped with what?
39. Which piece of jewelry can be worn on a food handler's hand or arm?
40. When and where can you eat, drink, or smoke at work?
41. What is the rule on fingernail length for food employees?
42. Food handlers may wear nail polish when working with exposed food only if what?
43. What is the important reason to wear a hair restraint?
44. True or false: waiters, waitresses, and counter staff are required to wear hairnets.
45. When can a food handler diagnosed with jaundice return to work?
46. What symptom requires a food handler to be excluded from the operation?
47. A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
48. When should a food handler with a sore throat and fever be excluded from the operation?
49. When can a food handler with a sore throat and a fever return to work with or around food?
50. What must a food handler with a hand wound do to safely work with food?
51. A food handler is preparing a raw carrot garnish for a cheeseburger platter. Bare-hand contact is allowed when the food handler is performing what activity with the carrots?
52. True or false: when serving highly susceptible populations, it is OK to handle ready-to-eat foods with bare hands as long as you wash your hands first.
53. An air gap is required above the rim of a sink and a faucet equal to what: 2 inches; 1 inch or twice the diameter of the faucet; 4 inches; or 2 inches or four times the diameter of the faucet?
54. Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses: by the food preparation sink, on a shelf in the linen closet, on a shelf near the counters, or in a cabinet separate from food?
55. Which of the following is an acceptable serving practice at a self-service bar: holding hot, potentially hazardous foods at 120°F; storing raw meat next to ready-to-eat food; allowing guests to reuse glassware for beverage refills; or allowing guests to use the same plate for a return trip to the self-service bar?
56. Records for fish that will be eaten raw or partially cooked must be kept for how long: 90 days from the sale of the fish, 60 days from the date of the fish delivery, 90 days from the date of the fish delivery, or 60 days from the sale of the fish?
57. What is the purpose of covering the food when cooking it in a microwave oven: to make sure the food is cooked through, to keep the food from drying out, to let heat reach the food more evenly, or to allow the food temperature to even out?
58. What is a requirement for handwashing sinks: a hand lotion dispenser, linens for drying hands, warm water at least 110°F (43°C), or a sign reminding workers to wash their hands?
59. Handwashing stations are required in which area: near chemical, dirty linen, and garbage storage areas; in food prep, service, and dishwashing areas; near areas designated for smoke breaks; or all of these?
60. What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C): 3 days, 5 days, 7 days, or 10 days?
61. Under the FDA Food Code, TCS food reheated in a microwave oven for hot holding must reach what temperature, and how long must it then stand covered?
62. When food is reheated for hot holding, what is the most time it may spend between 41°F and its required reheating temperature?
63. Ready-to-eat TCS food that was commercially processed and packaged in an inspected food processing plant must be heated to what temperature when reheated for hot holding?
64. TCS food prepared from room-temperature ingredients, such as reconstituted food or canned tuna, must be cooled to 41°F or less within how many hours?
65. Which methods does the FDA Food Code list for cooling TCS food: placing it in shallow pans, stirring it in a container set in an ice water bath, adding ice as an ingredient, or all three?
66. TCS food that was cooked and is delivered hot must be at what temperature or above when it is received?
67. A food labeled frozen and shipped frozen by a food processing plant must be in what condition when it is received?
68. Upon receipt, TCS food must be free of evidence of what?
69. In a stationary rack, single-temperature dish machine, what is the lowest temperature allowed for the hot water sanitizing rinse as it enters the manifold?
70. Unless a special pH and temperature condition applies, what is the minimum contact time for a chlorine sanitizing solution?
71. How long must a 50 mg/L chlorine solution with a pH of 10 or less and a temperature of at least 100°F stay in contact with a surface to sanitize it?
72. What must a food establishment provide so staff can check the strength of its sanitizing solutions?
73. What is the first step of the FDA Food Code handwashing procedure?
74. What must immediately follow the final rinse when a food employee washes hands?
75. During the handwashing scrub, which area does the FDA Food Code say needs particular attention?
76. After washing, what may food employees use to touch a manually operated faucet handle or a restroom door handle?
77. In which sink may food employees wash their hands: a food preparation sink, a warewashing sink, a mop sink, or a handwashing sink?
78. After which activities must food employees wash their hands: coughing or sneezing, using tobacco products, eating or drinking, or all of these?
79. What must a food employee do when switching from working with raw food to working with ready-to-eat food?
80. Under the FDA Food Code, must food employees wash their hands before putting on gloves to start a task that involves food?
81. A food employee reports having had typhoid fever within the past 3 months. What must the person in charge do?
82. A food employee has a boil that is open or draining and not properly covered. What must the person in charge do?
83. A food employee has persistent sneezing and a runny nose that causes discharges. What may that employee not work with?
84. May a food employee drink from a closed beverage container while working?
85. How many tasks may one pair of single-use gloves be used for?
86. When may cloth gloves be used in direct contact with food?
87. May slash-resistant gloves be used with ready-to-eat food that will not be cooked afterward?
88. Between uses, where must in-use cloths for wiping counters be held?
89. How often must in-use wiping cloths for counters and equipment surfaces be laundered?
90. Wiping cloths used on surfaces that touch raw animal foods must be kept how?
91. Where must containers of sanitizing solution that hold wet wiping cloths be stored?
92. May a food employee use a plate soiled by a customer to serve that customer a second portion?
93. During storage, preparation, holding, and display, raw animal foods must be kept separate from which foods?
94. In a facility serving a highly susceptible population, what must replace raw eggs in Caesar salad, hollandaise sauce, or eggnog?
95. Which of these may not be served ready-to-eat to a highly susceptible population: steak tartare, raw oysters, raw-marinated fish, or all of these?
96. May rare meat or soft-cooked eggs made from raw eggs be served to a highly susceptible population?
97. In a facility serving a highly susceptible population, may raw eggs be combined for one customer's omelet that is cooked and served immediately?
98. Poisonous or toxic materials may not be stored in what position relative to food, equipment, utensils, and linens?
99. Which poisonous or toxic materials may be kept in a food establishment?
100. What must a permit holder do if a fire, flood, or sewage backup may create an imminent health hazard?
101. After closing for an imminent health hazard, what must a permit holder obtain before reopening?
102. How does the FDA Food Code define the person in charge?
103. Under the FDA Food Code, what must the person in charge be certified as, in most food establishments?
104. How does the FDA Food Code define a critical control point?
105. How does the FDA Food Code define a critical limit?
106. Is sesame one of the major food allergens named in the FDA Food Code 2022?
107. May a mollusk or crustacean shell be used more than once as a serving container?
108. When must a handwashing sink be accessible, and what may it be used for?
109. A handwashing sink that is stocked with disposable towels must also be provided with what?
110. Besides food preparation, dispensing, and warewashing areas, where must handwashing sinks be located?
111. Shell eggs that have not been treated to destroy Salmonellae must be stored in refrigerated equipment with an ambient air temperature of what or less?
112. When date marking a commercially processed ready-to-eat food after it is opened, which day counts as Day 1?
113. May food prepared in a private home be used or offered for sale in a food establishment?
114. Under the consumer advisory rule, what are the two ways a menu may disclose raw or undercooked animal foods?
115. Before TCS food is held using time only as the public health control for up to 4 hours, what must its starting temperature be?
116. When time is used as the public health control for up to 4 hours, what time must the food be marked with?
117. When may cloth napkins or other linens touch food?
118. May ice that was used to cool the outside of melons or canned drinks later be used as food?
119. What must food employees do about bare-hand contact with exposed food that is not ready to eat?
120. When may any thawing method be used for frozen ready-to-eat food?

Answers are on the backs of the cards — or open the full food handler answer key to read them all at once.