Deck 2: Food Safety and Sanitation

Question 1

Bacteria can thrive in an environment that is low in pH, such as lemon juice.

Answer 1

False

Question 2

Which of the following are NOT potentially hazardous foods?

A) chopped tomatoes
B) ice cream
C) cooked creamed potatoes
D) crackers

Answer 2

D

Question 3

Bacteria thrive under which of the following conditions?

A) a protein food is between 60°F and 120°F
B) neutral PH (acid/alkali balance)
C) moisture is present
D) all of the above

Answer 3

D

Question 4

Most food-borne illnesses go undiagnosed because the symptoms may not appear for a week or more.

Question 5

Food service workers are the primary cause of food-borne illnesses.

Question 6

Which of the following describes an abnormal response to a food or additive?

A) critical control point
B) HACCP
C) allergen
D) food intolerance

Question 7

What is one method to sanitize food service dishes and equipment?

A) hand-washing in a three-compartment sink
B) immersing in 171°F water for 30 seconds
C) washing the items with an approved detergent
D) scraping and spraying with hot water to remove soil

Question 8

What is Escherichia coli 0157:H7?

A) infection
B) toxin-mediated infection
C) intoxication
D) toxin

Question 9

What should you do immediately when an infestation of cockroaches occurs?

A) contact a licensed pest control operator
B) ignore it, as they do not pose a major health hazard
C) clean and disinfect all exposed surfaces
D) purchase and apply pesticides yourself

Question 10

What is NOT the proper way to use disposable safety gloves when handing food?

A) rinse off the gloves when switching from making sandwiches to making salads
B) change gloves after 4 hours of continual use
C) wash hands before putting on gloves
D) change gloves when switching from handling poultry to another task

Question 11

Which of the following is NOT a potentially hazardous food?

A) garlic in oil
B) custard
C) cut melon
D) none of the above

Question 12

What type of hazard is pieces of broken glass found in a container of salad dressing?

A) biological hazard
B) pest infection
C) chemical hazard
D) physical hazard

Question 13

How can you detect if food is contaminated?

A) bitter taste
B) visible mold
C) "off" odors
D) none of the above

Question 14

In which circumstances should food handlers wash their hands?

A) after clearing a table of dirty dishes
B) after handling raw foods
C) after smoking
D) A and C
E) all of the above

Question 15

What will destroy norovirus?

A) freezing
B) sanitizing solution
C) cooking to high temperatures
D) all of the above

Question 16

Which of the following is NOT a leading cause of food-borne illnesses?

A) parasites
B) fungi
C) pathogenic bacteria (pathogens)
D) putrefactive bacteria (putrefactives)

Question 17

What is salmonella?

A) intoxication
B) bacterial infection
C) toxin-mediated infection
D) toxin

Question 18

What is HAACP a system for?

A) supervising kitchen employees
B) standardizing recipes
C) controlling the flow of food
D) maintaining sanitary conditions

Question 19

Frozen foods should be thawed slowly at room temperature.

Question 20

What is the range of the temperature danger zone?

A) 41°F-125°F
B) 70°F-125°F
C) 60°F-140°F
D) 41°F-135°F

Question 21

What virus is spread by food-service workers' poor personal hygiene?

Question 22

To promote sustainability, run dishwashers every fifteen minutes even if they are not full.

Question 23

Store cooked foods above raw foods in the walk-in or refrigerator.

Question 24

Thaw foods under running water or at room temperature if the foods will be prepared and served immediately.

Question 25

What is the time-and-temperature principle?

Question 26

What food-borne illness is transmitted through milk products and deli meats?

Question 27

The correct ratio for preparing a sanitizing solution is 1 tablespoon of bleach per gallon of water.

Question 28

Facultative bacteria can survive with or without oxygen.

Question 29

A pathogen is any organism that causes a disease.

Question 30

Anisakiasis is an illness that could be caused by consuming sushi.

Question 31

What is the difference between aerobic bacteria and anaerobic bacteria?

Question 32

Discard foods that have a bitter taste as well as surface mold because these are signs that the food has been infected with botulism.

Question 33

Potentially hazardous foods usually contain an animal product such as milk, eggs, poultry, seafood or meat.

Question 34

What does FIFO stand for?

Question 35

What does FAT TOM stand for?

Question 36

What is the common name for bovine spongiform encephalopathy (BSE)?

Question 37

What safety measure can be employed by chefs when tasting foods they are preparing in the kitchen?

Question 38

Side towels are one of the most common causes of cross-contamination.

Question 39

Roasts, ham and ground beef should all be cooked to an internal temperature of 145°F.

Question 40

Viruses, such as hepatitis A, can infect any food, not only potentially hazardous foods.

Question 41

What two safe food handling measures should you take after fabricating whole chickens?

Question 42

List the eight foods that account for 90 percent of all food-allergic reactions.

Question 43

What five conditions do bacterial intoxications and infections need to thrive?

Question 44

What are the three critical control points when preparing beef stock?

Question 45

What is cross-contamination?

Question 46

What are four examples of safe behavior in a professional kitchen?