A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus?
Hepatitus A
Under ideal conditions bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 – 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit?
Listeria
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella
Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
Shiga toxin producing E. Coli
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by?
A. Cooking
b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
Employees with a headache and cough should be restricted to what type of duties at work?
Stock food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses?
Norovirus
What must a food handler do when he or she is feeling sick?
Notify your manager
Which of the following is a common symptom of a foodborne illness?
Vomiting
diarrhea
fever
What should you do at work if you have a headache, cough, and a runny nose?
Go to work, but stay away from all direct food handling activities.
The FDA has created a food defense program called A.L.E.R.T. What part of the program includes paying attention to who is in the food facility and also conducting background checks of employees during the hiring process?
Employees
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
a. storing chemicals separately from food
Which of these is NOT considered a potential physical hazard?
a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
Pieces of glass and strands of hair are considered what type of hazard?
a. physical hazards
b. chemical
c. cross contamination
d. biological
a. physical hazard
Which of the following is an example of a potential cross contamination?
- Cutting raw chicken and then slicing melon on the same cutting board
- Filleting fish with a knife and using the same one to cut chocolate cake
- Storing raw and ready-to-eat foods on the same shelf
- All of these
- All of these
Which of these is an example of PHS/TCS foods
a. pizza
b. hamburger
c. tacos
d. all of these
D. All of these
Which of these is NOT a TCS food
a. fried chicken
b. uncooked rice
c. sliced melon
d. steak
b. Uncooked rice
Which of these is an example of ready-to-eat foods?
A. banana
b. apple
c. muffin
d. all of these
D. All of these
Which thermometer is the most widely used to take the internal temperature of food?
Bimetallic thermometer
Which of the following is not one of the big 6?
Clostridium Botulinum
What is the correct temperature reading when calibrating a thermometer using the ice point method?
32 Degrees Farenheight
Raw food dripping onto ready to eat foods is an example of what hazard?
Cross Contamination
When should thermometers be re-calibrated?
- When they havent been used for a while
- When recently dropped
- when used the wrong way
- All of these
- ALL OF THESE
What type of hazard are we avoiding when using different cutting boards when cutting raw chicken and chopping raw vegetables?
Cross contamination
Finding ice crystals on a delivery of frozen foods is a sign of what?
time and temperature abuse
upon delivery it is important to make sure cold, non-frozen foods such as raw meats are received at what or colder?
41 degrees F
upon delivery it is important to make sure hot foods such as soups or stews are received at what or hotter?
135 degrees F
Which is NOT a proper method for thawing frozen foods?
Leaving it out on the counter in the kitchen
What is the minimum cooking temperature for ground beef?
155 degrees F
When taking the temperature of a steak, where should you insert the thermometer?
In the thickest part
What minimum temperature should pork be cooked at?
145 degrees F
Failing to cook chicken to an internal temperature of 165 degrees F is what type of hazard?
Biological hazard
Which of these examples is improper when serving food?
a. using tongs to serve ready-to-eat foods
b. holding the dishes from the bottom
c. using the same utensil for different kinds of foods
d. holding utensils by the handle
C. Using the same utensil for different kinds of foods
What is the maximum amount of TOTAL time foods can be in the danger zone?
a. 2 hours
b. 3 hours
c. 4 hours
d. 6 hours
c. 4 Hours
The 2 stage cooling process involves cooling hot foods to 70 degrees F within 2 hours or less and then from 70 degrees F to 41 degrees F in How many hours or less?
a. 6
b. 3
c. 4
d. 2
C. 4
Proper cooling must take place within a total of how many hours or less?
a. 2
b. 4
c. 6
d. 8
c. 6
Which of these is NOT an acceptable way to cool foods?
a. place foods in an ice bath
b. cut foods into smaller pieces
c. use shallow pans
d. at room temperature
d. at room temperature
Where should ready-to-eat foods such as pies and other desserts be stored in the cooler, to prevent cross-contamination?
a. top shelf above all raw foods
b. middle shelf
c. bottom shelf below raw foods
d. anywhere there is space
a. top shelf above all raw foods
What does First in first out mean (FIFO)?
A. foods with the latest expiration date should be used first
b. foods should be used in any order
c. foods with approaching expiration dates should be used first
d. none of these
c. foods with approaching expiration dates should be used first
Food in dry storage must be how many inches off the ground?
6 inches
There are how many major food allergens?
9
Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame
Which of these is not considered a major food allergen?
a. soy products
b. dairy products
c. fish
d. rice products
d. rice products
Which of these is not considered a major food allergen?
a. beef
b. eggs
c. shellfish
d. wheat
a. beef
Of the following, what is a likely source for food contamination?
a. sick employee sneezes on food
b. cooking chicken to the required internal correct temperature
c. using gloves and tongs to serve ready-to-eat foods
d. chewing gum in the break room during break
a. sick employee sneezes on the food
When must you wash your hands?
a. after using cell phone
b. after using the restroom
c. after eating
d. all of these
d. All of these
What is the total minimum time required for washing hands in foodservice?
20 seconds
Which of these is a not acceptable to drying hands?
cloth towel
Where is handwashing permitted?
only in handwashing station
which of the following is a requirement at a handwashing station?
a. soap
b. signage
c. means of drying hands, air-blow or paper towel
d. all fo these
d. all of these
Which is required at handwashing station?
soap
when must you wash your hands?
a. before starting working with food
b. after using bathroom
c. after taking out garbage
d. all of these
d. all of these
what is the proper minimum clearance between the floor and floor-mounted equipment?
6 inches
what minimum temperature is required for rapidly reheating previously cooked foods?
165 degrees F
Freezing food keeps it safe because freezing
slows the growth of pathogens in food
Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day?
Throw it out
Fresh fruits and vegetables must be washed
a. after being cut
b. before being cut
c. in sanitizing solution
d. if they are organic
before being cut
Food that has NOT been honestly presented must be
A. thrown out.
B. re-labeled.
C. repurposed.
D. frozen.
Thrown out
What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines?
USDA
Food handler may wear fingernail polish or artificial nails if they
Wear intact gloves in good repair
Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least
4 inches
Floor coving is used to
A. reduce sharp corners on hard-to-clean floors.
B. eliminate the risk of slips and falls.
C. increase the resiliency of hard-surface flooring.
D. improved noise reduction capabilities.
a. reduce sharp corners on hard-to-clean floors
Tuna salad in a cooler must be held at or below an internal temperature of
41 degrees F
Which is a TCS food?
Potentially hazardous foods like raw meat, cooked foods
To which minimum internal temperature should gravy be reheated in a microwave?
165 degrees F
How many major food allergens are there?
9 Major Food allergens
What are the 9 major food allergens?
Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame.
How can you prevent cross-contact of food allergies?
Make sure to clean and sanitize all possible surfaces, utensils and equipment. Use different fryers and oils for different foods. Remember that cooking cannot cook out allergens from food.
What are high risk populations to food borne illness?
elderly, young children, sick people
A foodborne outbreak is when you have only how many people with the same symptoms?
2 individuals
What does FDA Stand for?
Food and Drug Administration
What does the FDA do?
Responsible for protecting public health
inspect all food except poultry, meat and eggs
regulates food transportation
writes food code
What does USDA Stand for?
The united states department of agriculture
What does USDA Do?
Inspects all meat, poultry and eggs
What does CDC Stand for
Centers for Disease Control and Prevention
What does the CDC Do?
They work with other agencies to prevent foodborne outbreak
Bacteria have the ability to change there form to what?
spores (Thick shell around bacteria which is harder to kill)
Shiga toxin E. coli O157:H7 can be in what?
Raw veggies and fruit
ground beef
unpasturized juices
What bacteria is often associated with human intestines, caused by not washing hands, and person to person transfer is very high?
Shigella Bacteria
What bacteria is associated with eggs, chicken and egg shells?
Salmonella
Staphylococcus aureus bacteria
found in uncooked foods like puddings, sliced meats found on skin and in nose
Bacillus cereus bacteria
Forms spores and produces toxins, Common food poisoning, Found in fried rice due to needing to cool rice at room temperature.
What is the acronym FAT TOM?
Ways that bacteria grows faster, Food, Acidity, Temperature, Time, Oxygen, Moisture
Bacteria grows faster within what temperature zone?
The danger temperature zone of 41 degrees F and 135 degrees F
What is the super danger temperature zone?
from 70 degrees F to 125 degrees F where bacteria can grow and multiply even faster
If the food has been in the temperature danger zone for more than 4 hours what should be done?
it should be thrown away.
Scombroid poisoning happens when fish become toxic due to time/temperature abuse, true or false?
True
Ciguatara toxin is typically found in what?
Bigger Fish that have ciguatoxin
Mold can be killed at what temperature?
140 degrees F for 10 minutes
Mold can grow below what temperature?
41 degrees F
Yeasts can be killed at what temperature?
136 degrees F for 15 minutes
Cold TCS Foods should be kept at what temperature?
41 degrees F or lower
Hot TCS foods should be kept at what temperature?
135 degrees F or higher
What are some common TCS Foods?
Meat, dairy, cooked food (potatoes, rice, beans, tofu), fruits and vegetables.
What is A.L.E.R.T?
FDA defense program for food establishments to protect themselves. A -Assure l – looking E- Employee R- Reports T- Threats
What does PHF AND TCS Stand for?
Potentially hazardous foods, Time controlled for Safety
TCS foods are raw meats, cooked foods like potatoes rice, fruits and veggies, dairy true or false?
True
Assure – A.L.E.R.T
To make sure all food, equipment are from reputable sources.
Look – A.L.E.R.T.
Checking security and cameras
Employees – A.L.E.R.T.
know who is in your facility
Report – A.L.E.R.T.
Report everything to do with food defense
Threat (ALERT)
identify what you will do and who you will contact if there is suspicious activity or a threat at your operation
Where should foods be placed when thawing out?
In the refrigerator, under cold water, or microwave (will need to be cooked right after).
Cooking kills most pathogens but cant kill toxins? true or false
True
Chicken, turkey and stuffed pastas, stuffed meats should be cooked to what temperature
165 degrees F for 15 seconds
Ground beef, ground pork and eggs held hot for service should be cooked to what temperature?
155 degrees F for at least 15 seconds
Seafood Fish Crab, and whole meats steak or PORK CHOPS, Eggs for IMMEDIATE SERVICE should be cooked to what temp
145 degrees F for at least 15 seconds
Cooked fruits and veggies, rice and pastas should be cooked to what temp
135 degrees F for at least 15 secs
Whole meat roasts, like lamb pork, cornbeef, and ham be cooked to what temp
158 degrees F for 22 seconds 145 degrees f for 4 minutes and 130 degrees F for 112 minutes
Raw or undercooked steak must meat “intact beef muscle” in order to be served raw or undercooked, and all surfaces have to be 145 degrees F, true or false?
True
Bacteria grows faster within what temperature zone?
The danger zone
HACCP Stands for what?
Hazard (Identify any hazards) Analysis (Identify hazard) Critical Control Points (Figure out how it can be controlled)
I receive my steak at 60 degrees F, can I take it and cook?
No because it has to be received at 41 degrees F or lower
An employee didnt wash their hands what should be done?
They need to wash hands for 20 seconds and be retrained on kitchen procedures.
Can I cook PHF/TCS Foods overnight?
No, TCS/PHF Foods have to be cooled within 2 hours from 135 degrees F to 70 degrees F and within 4 hours from 70 degrees to 41 degrees, with a total of 6 hours.
Can I cook chicken to 135 degrees F
The chicken must be cooked to 165 degrees F for 15 seconds minimum.
Variance is when food is prepared in another way, the health department will need HACCP plan for variance in case of hazards, true or false?
True
Vibrio bacteria
Found in raw or contaminated fish
Clostridium botulinum
Usually found in packed foods, canned, not much oxygen
What is the Big 6?
FDA Labeled pathogens, E coli, shigella, salmonella Tyohi, Nontyphoidal salmonella, hepatitus A, Norovirus
How long can ready-to-eat foods be stored?
7 days at 41 degrees or below, after 7th day it must be thrown away.
Questions and Answers
In order for a foodborne illness to be investigated as an outbreak, how many people need to report getting sick after eating the same food?
A.
1
B.
2
C.
5
D.
10
Correct Answer(s)
B. 2
Poor food safety can result in the following EXCEPT:
A.
Lower operating costs
B.
Foodborne illnesses
C.
Lawsuits
D.
Placed in a Clean Basket and Served Again
E.
Poor working conditions
Correct Answer(s)
A. Lower operating costs
Which is NOT a hazard to food safety?
A.
Chemical
B.
Environmental
C.
Physical
D.
Biological
Correct Answer(s)
B. Environmental
What causes most foodborne illness?
A.
Parasites
B.
Bacteria
C.
Chemicals
D.
Alergies
Correct Answer(s)
B. Bacteria
To reduce the risk of a chemical hazard, store your chemicals away from food and food-contact surfaces.
A.
True
B.
False
Correct Answer(s)
A. True
Which is NOT a physical hazard?
A.
Preservatives
B.
Hair
C.
Bones
D.
Metal Shavings
Correct Answer(s)
A. Preservatives
Who is NOT at a high-risk population?
A.
Young
B.
Elderly
C.
Pregnant Women
D.
College Student
Correct Answer(s)
D. College Student
Potentially hazardous foods include the following EXCEPT:
A.
Poultry
B.
Cut Melon
C.
Eggs
D.
Uncooked Beans
Correct Answer(s)
D. Uncooked Beans
All food-contact surfaces should be cleaned and sanitized.
A.
True
B.
False
Correct Answer(s)
A. True
What is the proper storage order for a rack in the walk-in refrigerator?
A.
Ready-to-eat, cooked, raw
B.
Raw, cooked, ready-to-eat
C.
Cooked, raw, ready-to-eat
D.
Raw, ready-to-eat, cooked
Correct Answer(s)
A. Ready-to-eat, cooked, raw
Which is NOT acceptable jewelry to wear when working with food?
A.
Earrings
B.
Facial piercing
C.
Plain wedding band
D.
Medical ID bracelet
Correct Answer(s)
D. Medical ID bracelet
What is the water activity value required for microorganisms to grow?
A.
.85 or Higher
B.
.85 or Lower
C.
.5 or Higher
D.
.5 or Lower
Correct Answer(s)
A. .85 or Higher
Due to the rapid growth of microorganisms, keep food out of this temperature range:
A.
32˚F – 70˚F
B.
70˚F – 145˚F
C.
41˚F – 135˚F
D.
38˚F – 130˚F
Correct Answer(s)
C. 41˚F – 135˚F
Salmonella is commonly found in what food?
A.
Beef
B.
Chicken and Eggs
C.
Lettuce and Melons
D.
Shellfish
Correct Answer(s)
B. Chicken and Eggs
What makes Listeria unique from other bacteria?
A.
Grows fast
B.
Can be seen on the food
C.
Thrives in dry storage areas
D.
Grows in cool, moist areas
Correct Answer(s)
D. Grows in cool, moist areas
Swollen, reduced oxygen packaged (ROP) fish fillet is a sign of:
A.
Botulism
B.
Staphylococcus
C.
Virus
D.
Chemical Contamination
Correct Answer(s)
A. Botulism
What is the best way to prevent the transfer of a virus to food?
A.
Correct Temperature Storage
B.
Proper Hand Washing
C.
Hot Holding Food to 135 Degrees
D.
Storing Foods in Tightly Sealed Containers
Correct Answer(s)
B. Proper Hand Washing
Wash your hands after all of the following EXCEPT:
A.
Using The Restroom
B.
Taking Out The Garbage
C.
Touching Raw Meat
D.
Unloading The Dishwashing Machine
Correct Answer(s)
D. Unloading The Dishwashing Machine
Which food typically does NOT cause a food allergy:
A.
Beef
B.
Eggs
C.
Fish
D.
Peanuts
Correct Answer(s)
A. Beef
When washing your hands, the water should be at least:
A.
70˚F
B.
90˚F
C.
100˚F
D.
110˚F
Correct Answer(s)
C. 100˚F
Single-use paper towels are recommended after proper handwashing.
A.
True
B.
False
Correct Answer(s)
A. True
In a food establishment, hand sanitizers can be used after:
A.
Taking Out The Garbage
B.
Using The Restroom
C.
Cleaning With Chemicals
D.
Proper Handwashing
Correct Answer(s)
D. Proper Handwashing
What is the primary reason to wear gloves?
A.
Protect Jewelry
B.
Keep Nails Clean
C.
Prevent Cross Contamination
D.
Eliminate The Need For Handwashing
Correct Answer(s)
C. Prevent Cross Contamination
A food handler who has a fever and sore throat can perform what job duty?
A.
Food Preparation
B.
Dish Washing
C.
Serve Food
D.
Clean Restrooms
Correct Answer(s)
D. Clean Restrooms
When using the ice method, what is the proper way to calibrate a thermometer?
A.
Place thermometer in the freezer
B.
Use ice water and set the indicator to 32˚F
C.
Put the thermometer and the refrigerator and set to 41˚F
D.
Insert the thermometer in ice and set the indicator to 41˚F
Correct Answer(s)
B. Use ice water and set the indicator to 32˚F
When is it recommended that deliveries should be received?
A.
On Weekends
B.
All Deliveries Should be Scheduled for the Same Time
C.
Off-Peak Hours Received Only One at a Time
D.
It Doesn;t Matter When Deliveries are Received
Correct Answer(s)
C. Off-Peak Hours Received Only One at a Time
How long is the shell stock identification tag kept on file from the harvest date?
A.
7 Days
B.
30 Days
C.
90 Days
D.
120 Days
Correct Answer(s)
C. 90 Days
When taking the temperature of a chicken, insert the thermometer into the thickest part (breast) because it takes the longest time to reach the ideal temperature.
A.
True
B.
False
Correct Answer(s)
A. True
Pasteurized food has been:
A.
Cooled to 41˚F
B.
Sealed under sterile conditions
C.
Reduced oxygen packaged
D.
Heat Treated
Correct Answer(s)
D. Heat Treated
Primarily, where should reduced-oxygen-packaged food be stored?
A.
Dry Storage Room
B.
Refrigerator
C.
Locker Room
D.
Rest Room
Correct Answer(s)
B. Refrigerator
What should be done if a shipment of food is received in the danger zone?
A.
Immediately put it in the freezer until it reaches 41˚F
B.
Store it in the refrigerator for 24 hours before using
C.
Reject It
D.
Use It Immediately
Correct Answer(s)
C. Reject It
How far off the floor should food be stored?
A.
6 Inches or Lower
B.
6 Inches or Higher
C.
3 Inches or Lower
D.
3 Inches or Higher
Correct Answer(s)
B. 6 Inches or Higher
What is the maximum time potentially hazardous, ready-to-eat food can be stored in the refrigerator at 41˚F or lower?
A.
3 Days
B.
4 Days
C.
7 Days
D.
10 Days
Correct Answer(s)
C. 7 Days
The lid of a container should be labeled with the name of the food and the expiration date.
A.
True
B.
False
Correct Answer(s)
B. False
When using the first in first out (FIFO) stock rotation method, which product is used first?
A.
Newest
B.
Coldest
C.
Expired
D.
Oldest
Correct Answer(s)
D. Oldest
Which is not a safe method of thawing frozen food?
A.
In a refrigerator at 41˚F
B.
Room Temperature
C.
In a microwave if cooked immediately after
D.
Under running water at a temperature of 70˚F or lower
Correct Answer(s)
B. Room Temperature
When cooling food, the temperature must move though the danger zone within:
A.
2 Hours or Less
B.
4 Hours or Less
C.
6 Hours or Less
D.
8 Hours or Less
Correct Answer(s)
C. 6 Hours or Less
Potentially hazardous food that has already been cooked and cooled must be reheated to what minimum internal temperature?
A.
135˚F
B.
145˚F
C.
155˚F
D.
165˚F
Correct Answer(s)
D. 165˚F
On a buffet, where should the serving utensils be stored?
A.
In the food with the handle extending above the rim of the container
B.
In a Sanitizing Solution
C.
On a Clean, Sanitized Cloth
D.
On a Plate
Correct Answer(s)
A. In the food with the handle extending above the rim of the container
Hot, delivered food must arrive at the location at what minimum temperature?
A.
130˚F
B.
135˚F
C.
140˚F
D.
145˚F
Correct Answer(s)
B. 135˚F
Sneeze guards or food shields are used to prevent the contamination of the food from people coughing or sneezing.
A.
True
B.
False
Correct Answer(s)
A. True
In order for a food establish to remain open, potable water must be available.
A.
True
B.
False
Correct Answer(s)
A. True
Which of the following is a source of cross-connection?
A.
Using the same knife to prepare raw chicken and steak
B.
Not sanitizing the cutting board after using
C.
Storing raw meat above lettuce
D.
Faucet located below the rim of a sink
Correct Answer(s)
D. Faucet located below the rim of a sink
What are the proper steps for cleaning in a three-compartment sink?
A.
Clean work surfaces, scrape, wash, rinse, sanitize, and air-dry
B.
Scrape, wash, rinse, sanitize, air-dry, and clean work surfaces
C.
Clean work surfaces, scrape, wash, sanitize, rinse, and air-dry
D.
Scrape, rinse, wash, sanitize, air-dry, and clean work surfaces
Correct Answer(s)
A. Clean work surfaces, scrape, wash, rinse, sanitize, and air-dry
Which does NOT decrease the effectiveness of the sanitizing solution?
A.
Concentration
B.
Temperature
C.
Brand of Sanitizer
D.
Contact Time
Correct Answer(s)
C. Brand of Sanitizer
On what type of surface should garbage dumpsters be located?
A.
Sand
B.
Grass
C.
Gravel
D.
Cement Pad
Correct Answer(s)
D. Cement Pad
All the following are signs of rodent infestation EXCEPT:
A.
Egg Cases
B.
Grease Marks
C.
Gnawing
D.
Scraps of Paper
Correct Answer(s)
A. Egg Cases
Hazard Analysis Critical Control Point (HACCP) ensures the safety of food.
A.
True
B.
False
Correct Answer(s)
A. True
Whose responsibility is it to make sure all employees are properly training in food safety?
A.
Owner
B.
Manager / Person in Charge
C.
Inspector
D.
Federal Government
Correct Answer(s)
B. Manager / Person in Charge
Food preparation surfaces must be all of the following EXCEPT:
A.
Durable
B.
Corrosion Resistant
C.
Stainless Steel
D.
Smooth and Easy To Clean
Correct Answer(s)
C. Stainless Steel
Questions and Answers
If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:
A.
Ask the customer for written proof that they have food allergies.
B.
Advise them to eat something else.
C.
Tell them the ingredient list.
D.
Advise the customer that the information is confidential.
Correct Answer(s)
C. Tell them the ingredient list.
The temperature range of the Danger Zone is:
A.
Between 15 degrees C and 80 degrees C (60 degrees F and 180 degrees F)
B.
Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)
C.
Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F)
D.
Between 50 degrees C and 100 degrees C (40 degrees F and 140 degrees F)
Correct Answer(s)
B. Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)
The purpose of refrigeration is to:
A.
Kill bacteria.
B.
Make food taste better.
C.
Slow down bacterial growth.
D.
Put bacteria to sleep.
Correct Answer(s)
C. Slow down bacterial growth.
Which conditions do bacteria need to live and grow?
A.
High protein food
B.
Moisture
C.
Warm temperature
D.
All of the above
Correct Answer(s)
D. All of the above
PH is a measure of:
A.
Acidity
B.
Bacterial growth
C.
Cleanliness
D.
Temperature
Correct Answer(s)
A. Acidity
Pathogenic bacteria can cause:
A.
Mold to grow
B.
Foodborne illness
C.
Break to rising
D.
All of the above
Correct Answer(s)
B. Foodborne illness
Salmonella is a type of:
A.
Physical hazard
B.
Bacteria
C.
Parasite
D.
Virus
Correct Answer(s)
B. Bacteria
In the Danger Zone, bacteria double in number every:
A.
20 minutes
B.
Every day
C.
Every hour
D.
Never
Correct Answer(s)
A. 20 minutes
Freezing food at -18 degrees C (0 degrees F) will:
A.
Kill bacteria.
B.
Stop bacteria from growing.
C.
Slow down bacterial growth.
D.
Remove toxins in the food.
Correct Answer(s)
B. Stop bacteria from growing.
A foodborne intoxication such as Staphylococcus can be caused by:
A.
Toxins are produced by bacteria.
B.
Infected cuts, burns, or boils
C.
Coughing and sneezing into food.
D.
All of the above.
Correct Answer(s)
D. All of the above.
Which one of the following procedures is the most important in the control of Clostridium perfringens?
A.
Thoroughly wash vegetables that will be used in soups and stews.
B.
Do not thaw frozen meat at room temperature.
C.
Supervise the personal hygiene habits of all employees.
D.
Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.
Correct Answer(s)
D. Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.
The Food Premises Regulation is a:
A.
Guideline for the food service industry
B.
Federal legislation
C.
A municipal by-law
D.
Provincial legislation
Correct Answer(s)
D. Provincial legislation
Most pathogenic bacteria will be destroyed by:
A.
Refrigeration
B.
Heat
C.
Drying
D.
Removing them from oxygen
Correct Answer(s)
B. Heat
People who are very young or already weak or ill are seriously threatened by foodborne illness because of they
A.
Cannot take strong medicine.
B.
Cannot tell the doctor what is wrong with them.
C.
Cannot fight off the disease very well.
D.
Are unable to file lawsuits
Correct Answer(s)
C. Cannot fight off the disease very well.
A Salmonella foodborne infection can be caused by:
A.
Dirty hands
B.
Turtles
C.
Poultry
D.
All of the above
Correct Answer(s)
D. All of the above
Which of the following foods is a potentially hazardous food?
A.
Strawberry jam
B.
Uncooked rice
C.
Crackers
D.
All of the above
Correct Answer(s)
B. Uncooked rice
Foodborne illness is expensive because of
A.
Loss of customers
B.
Lawsuits from those who are ill
C.
Fines issued through the courts
D.
All of the above
Correct Answer(s)
D. All of the above
How could a salad be contaminated?
A.
When it contains unrefrigerated, cooked rice items
B.
When it includes a dressing made with raw eggs
C.
When the vegetables are not washed
D.
All of the above.
Correct Answer(s)
D. All of the above.
In recent years, the possibility of food becoming contaminated has increased because of
A.
Increased handling of food all along the chain of supply – from production to the final customer.
B.
Lack of federal, provincial, and municipal legislation.
C.
Decrease in overall quality of food.
D.
People are experimenting with all kinds of new foods.
Correct Answer(s)
A. Increased handling of food all along the chain of supply – from production to the final customer.
Dirt, broken glass, and staples from packing are classified as:
A.
Chemical hazards
B.
Bacterial hazards
C.
Physical hazards
D.
All of the above
Correct Answer(s)
C. Physical hazards
When a shipment of food arrives, employees should:
A.
Put everything away and inspect it later.
B.
Inspect only the potentially hazardous foods.
C.
Inspect all foods right away before storing them.
D.
Stack it neatly on the dock and inspect it within 12 hours.
Correct Answer(s)
C. Inspect all foods right away before storing them.
Reject any poultry that has:
A.
A product temperature lower than 40 degrees F (4 degrees C).
B.
Green or purple blotches.
C.
A USDA stamp.
D.
Been packed in self-draining crushed ice.
Correct Answer(s)
B. Green or purple blotches.
In a package of fresh fish, a large solid mass of ice on the fish means it was:
A.
Properly packed
B.
More expensive
C.
Raised commercially
D.
Thawed and refrozen
Correct Answer(s)
D. Thawed and refrozen
Modified Atmosphere Foods (MAP) are foods that
A.
Are always safer than natural ingredients.
B.
Must be purchased from licensed producers.
C.
Contain less oxygen than other kinds of foods.
D.
Are cooked by broiling.
Correct Answer(s)
C. Contain less oxygen than other kinds of foods.
Moist, high-protein foods on which bacteria can grow most easily are called:
A.
Potentially hazardous foods.
B.
Contaminated.
C.
Unfit for children, elderly, and hospital patients.
D.
Require pasteurization.
Correct Answer(s)
A. Potentially hazardous foods.
Under the FIFO method, foods are used:
A.
In relation to the size
B.
In the order in which they were received (first in, first out)
C.
By selecting the newest foods first
D.
The cost of the food
Correct Answer(s)
B. In the order in which they were received (first in, first out)
If you have hot food that you want to refrigerate:
A.
First, cool food in the freezer.
B.
Put food in the refrigerator to cool.
C.
Leave food out on the stove overnight.
D.
Cool food in ice water, place it in shallow containers, then refrigerate it.
Correct Answer(s)
D. Cool food in ice water, place it in shallow containers, then refrigerate it.
If you must prepare 200 ham sandwiches for later service, you should:
A.
Make them all at one time, and then refrigerate them.
B.
Make them all at one time, then cover and leave them on the counter.
C.
Make several at a time, then cover and refrigerate them.
D.
Make several at a time, then cover and leave them on the counter.
Correct Answer(s)
C. Make several at a time, then cover and refrigerate them.
A hot, potentially hazardous food should be held at:
A.
21 degrees C (70 degrees F)
B.
49 degrees C (120 degrees F)
C.
60 degrees C (140 degrees F)
D.
74 degrees C (165 degrees F)
Correct Answer(s)
C. 60 degrees C (140 degrees F)
Why do you refrigerate potentially hazardous foods?
A.
To prevent them from becoming contaminated with bacteria.
B.
To slow down the reproduction of bacteria.
C.
To destroy any pathogens.
D.
All of the above.
Correct Answer(s)
B. To slow down the reproduction of bacteria.
Which one of the following procedures should you do when reheating food?
A.
Reheat food to at least 74 degrees C (165 degrees F) for at least 15 seconds within two hours.
B.
Reheat food no more than three times.
C.
Reheat day-old beef soups and stews to 68 degrees C (155 degrees F) for at least 15 seconds.
D.
Reheat casseroles in hot-holding equipment.
Correct Answer(s)
A. Reheat food to at least 74 degrees C (165 degrees F) for at least 15 seconds within two hours.
The HACCP (Hazard Analysis Critical Control Point) system of self-monitoring is used to analyze the hazards of your food processing or preparation. Which one of the following processes is considered hazardous if not done properly?
A.
Cooking
B.
Cooling
C.
Reheating
D.
All of the above
Correct Answer(s)
D. All of the above
In a HACCP system, what is the key measure of training success?
A.
Employee obedience.
B.
Price per entree
C.
Number of employees to the number of managers
D.
On-the-job performance in food safety
Correct Answer(s)
D. On-the-job performance in food safety
Sanitizing utensils is important because:
A.
It will reduce the transfer of pathogenic microorganisms.
B.
It makes the dishes clean.
C.
It removes fingerprints.
D.
None of the above.
Correct Answer(s)
A. It will reduce the transfer of pathogenic microorganisms.
Which one of the following practices will help to prevent foodborne illness?
A.
Stop smoking.
B.
Wearing an apron.
C.
Washing your hands frequently.
D.
Wearing a hairnet.
Correct Answer(s)
C. Washing your hands frequently.
Washrooms must have the following items:
A.
Hot and cold running water
B.
Soap in a dispenser and paper towels
C.
An exhaust fan removes air from the inside
D.
All of the above
Correct Answer(s)
D. All of the above
Seeing a cockroach in daylight usually means you:
A.
Have very few cockroaches
B.
Have no rodents
C.
Are a very good cook
D.
Have a large number of cockroaches.
Correct Answer(s)
D. Have a large number of cockroaches.
Food that contains molds that are not a natural part of it should be:
A.
Frozen
B.
Discarded
C.
Saved since the food is okay if you scrape the mold
D.
Cook to 165 degrees F (74 degrees C) for 10 minutes.
Correct Answer(s)
B. Discarded
The word pathogenic means:
A.
A certain bacteria
B.
Disease-causing
C.
Something you observe through a microscope
D.
Something rotten
Correct Answer(s)
B. Disease-causing
Typical viruses are:
A.
Larger than bacteria
B.
Able to be seen with the naked eye
C.
The cause of bread mold
D.
Smaller than bacteria
Correct Answer(s)
D. Smaller than bacteria