FSM Review 2

Front

The best way to thaw packaged frozen foods is to thaw them

Back

in a refrigerator.

Front

Which of the following practices will NOT prevent contamination or cross-contamination of food?
- keeping cooked foods above raw foods in the cooler.
- storing packaged food 6 inches off the floor and away from the wall in a dry storage area.
- using color coded utensils and cutting boards for raw and ready to-eat-foods in food prep areas.
- cleaning food-contact surfaces every 8 hours.

Back

cleaning food-contact surfaces every 8 hours.

Front

Which of the following practices is most likely to contribute to foodborne illness? cooling beef stew in a large pot in the refrigerator. hot-holding fully cooked ground beef at 145°F. allowing a cooked roast to sit 15 minutes before serving. storing raw pork chops at 38°F in a refrigerator for 4 days.

Back

cooling beef stew in a large pot in the refrigerator.

Front

A food employee has placed a single-use cup of drinking water on a bottom shelf of a food preparation table. Why is this not acceptable?

Back

Employees may only drink from a closed container with a straw.

Front

Why should damaged or spoiled products be properly stored away from products that will be used or sold?

Back

To make sure the spoiled or damaged products are not used in food preparation.

Front

A food employee is stuffing pork chops on a preparation table. When is the prep table required to be cleaned and sanitized?

Back

after stuffing the raw pork chops and before cutting raw vegetables.

Front

Time/temperate control (TCS) foods can be held between 41°F and 135°F for a maximum time of _____ hour(s) when time is being used for control.

Back

4

Front

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

Back

clean, rinse, sanitize

Front

Of the following options, which is the most significant contributing factor to foodborne illness in the United States?
- poor personal hygiene of food employees.
- preparing foods in advance of large catered events.
- failure to regularly clean and sanitize food equipment.
- serving or selling packaged food after its sell-by date.

Back

poor personal hygiene of food employees.

Front

A food employee is required to use tongs or disposable gloves when packaging cut fruit.

Back

packaging cut fruit.