Exam 3: Food Safety

The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds a three-gallon stock pot full of beef tips in gravy leftover from the noon cafeteria serving line. The internal temperature is 75°F. The supervisor should:

As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:

The single most important measure to prevent the spread of staphylococci in a food service operation is to teach and monitor proper:

The Food Code is federal law and must be adopted by state regulatory agencies.

Which of the following is the best resource to consult for federal guidelines on proper time-temperature relationships in food preparation?

Representatives from the CDC inspect foodservice operations for compliance with sanitation regulations.

Which is true regarding the Food Code?

A primary reason why restaurants, popular with elderly customers, should be particularly concerned about food safety is because this population:

A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165° for 15 seconds. At the end of the specified baking time the product temperature is at 160°. Following principles of HACCP the next thing the cook should do is:

The best method to assure that poultry has been adequately cooked to reduce harmful microorganisms is to:

According to the Food Code, refrigerated foods should be held at or below 41°F.

Foodservice employees, especially cooks, should be trained to detect the presence of food pathogens by smelling and tasting the food prior to service.

The temperature danger zone, as defined by the federal government is:

Thermometers need to be cleaned and sanitized after each use.

Starting a HACCP plan can be overwhelming especially in establishments with hundreds of recipes and complex production/service systems. Under these circumstances a good place to start HACCP plans would be with: