Practice Test 3 Flashcards

A manager finds that a can of tomatoes has a deep dent along the seam. What should the manager do?

Answer: Reject or discard the can

A dent along a can's seam can compromise the seal and allow bacterial contamination, including Clostridium botulinum, making the food unsafe.

Which practice correctly prevents cross-contamination when storing raw proteins in a walk-in refrigerator?

Answer: Store raw ground beef below whole-muscle beef

Raw ground beef must be stored below whole-muscle beef because ground meat requires a higher internal cooking temperature, reducing the risk of cross-contamination.

What is the minimum internal temperature required when reheating food for hot holding?

Answer: 165°F (74°C)

Food reheated for hot holding must reach 165°F (74°C) within two hours to ensure any pathogens introduced during storage are destroyed.

A food handler has a latex-glove allergy. What should the manager do?

Answer: Provide non-latex gloves for the food handler to use

Non-latex alternatives such as vinyl or nitrile gloves should be provided to accommodate employees with latex allergies.

Which pathogen is associated with ready-to-eat foods and can grow at refrigerator temperatures?

Answer: Listeria monocytogenes

Listeria monocytogenes is unique among foodborne pathogens because it can grow and multiply at refrigerator temperatures (as low as 32°F/0°C).

When a food employee accidentally drops a glove on the floor and puts it back on, what is the correct response?

Answer: Discard the glove, wash hands, and put on a new glove

A contaminated glove must be discarded, hands must be washed, and a new glove must be put on to prevent cross-contamination.

What is the maximum time ready-to-eat, potentially hazardous food prepared in-house can be stored at 41°F (5°C)?

Answer: 7 days

Ready-to-eat, potentially hazardous food prepared on-site may be stored for a maximum of 7 days at 41°F (5°C) before it must be discarded.