Practice Test 3 Flashcards

A food handler notices a coworker sneeze into their hand and then return to chopping vegetables without washing their hands. What should the food handler do?

Answer: Tell the manager immediately

Sneezing on hands is a contamination event that requires immediate handwashing before handling food, and the manager must be notified to correct the behavior.

Which temperature range is known as the 'temperature danger zone' for bacterial growth?

Answer: 41°F to 135°F (5°C to 57°C)

The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly in food.

When should a food handler be excluded from the operation rather than restricted to non-food-contact duties?

Answer: When they have jaundice (yellowing of skin or eyes)

Jaundice is a symptom of Hepatitis A or other serious liver disease and requires exclusion from the operation entirely.

A delivery of ground beef arrives at 50°F (10°C). What is the correct action?

Answer: Reject the delivery

Ground beef must be received at 41°F (5°C) or below; a temperature of 50°F indicates it has been improperly held and must be rejected.

What is the correct procedure for thawing a large frozen turkey?

Answer: Place it in a refrigerator at 41°F (5°C) or below

Thawing in a refrigerator at 41°F or below keeps the food out of the temperature danger zone throughout the entire thawing process.

Which item is a common source of the allergen that causes the most severe allergic reactions in the US?

Answer: Peanuts

Peanuts are among the most common triggers of anaphylaxis, the most severe type of allergic reaction.

How often should a food-contact surface sanitizer solution be tested?

Answer: At regular intervals throughout the shift

Sanitizer concentration must be tested at regular intervals because it degrades with use, contamination, and time.