Question 1

The single most important measure to prevent the spread of staphylococci in a food service operation is to teach and monitor proper:&#10;A) use of hair restraints&#10;B) handwashing&#10;C) temperature taking&#10;D) thawing techniques

Accepted Answer

Handwashing is the most effective way to prevent the spread of staphylococci and other pathogens in food service operations, as it directly reduces the risk of contamination from human carriers to food.

Question 2

The temperature danger zone, as defined by the federal government is:&#10;A) 41 to 150 degrees&#10;A) 41 to 135 degrees&#10;B) 40 to 140 degrees&#10;C) 45 to 135 degrees

Accepted Answer

The temperature danger zone, as defined by the federal government, is 41°F to 135°F. This is the range in which foodborne bacteria can grow rapidly.

Question 3

A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165° for 15 seconds. At the end of the specified baking time the product temperature is at 160°. Following principles of HACCP the next thing the cook should do is:

A) place the chicken on a steam table and bring the temperature up to 165°
B) enter the end point temperature into a computer data base
C) throw the chicken out
D) follow corrective actions as established for this CCP

D

Accepted Answer

The correct action according to HACCP principles when a critical control point (CCP) is not met (in this case, the chicken not reaching the required minimum end point temperature of 165° for 15 seconds) is to follow the established corrective actions for that CCP. This ensures food safety is maintained by addressing the deviation in a controlled and pre-planned manner.

Question 4

Which of the following is the best resource to consult for federal guidelines on proper time-temperature relationships in food preparation?&#10;A) JCAHO manual&#10;B) The Federal Register&#10;C) Food Code&#10;D) FDA Web Site

Accepted Answer

The Food Code is a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). It represents the FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

Question 5

The best method to assure that poultry has been adequately cooked to reduce harmful microorganisms is to:&#10;A) monitor time and temperature throughout the preparation process&#10;B) make sure juices run clear&#10;C) cook it for as long as the recipe indicates&#10;D) squeeze the thigh meat, (it should be firm)

Accepted Answer

Monitoring time and temperature throughout the preparation process is the most reliable method to ensure poultry is adequately cooked to reduce harmful microorganisms. This method is based on scientific guidelines that specify the internal temperatures poultry must reach to be considered safe for consumption.

Question 6

The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds a three-gallon stock pot full of beef tips in gravy leftover from the noon cafeteria serving line. The internal temperature is 75°F. The supervisor should:

A) blenderize the tips for tomorrow's puree diets
B) use the tips immediately for late trays
C) dispose of the tips
D) portion the tips into 2-inch shallow pans and place in the refrigerator

Accepted Answer

The beef tips should be disposed of because they have been held at 75°F, which is in the temperature danger zone (40°F - 140°F) for more than 4 hours, increasing the risk of foodborne illness.

Question 7

Which is true regarding the Food Code?&#10;A) it is the federal government's best guidance on food safety&#10;B) states are required by the USDA to adopt it as regulation&#10;C) it is federal regulation&#10;D) it applies only to on-site, non-commercial foodservice operations

Accepted Answer

The Food Code is a model developed by the U.S. Food and Drug Administration (FDA) that provides the federal government's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service. It is not a federal regulation, nor are states required by the USDA to adopt it, and it does not apply only to on-site, non-commercial foodservice operations.

Question 8

Foodservice employees, especially cooks, should be trained to detect the presence of food pathogens by smelling and tasting the food prior to service.

Accepted Answer

Food pathogens such as bacteria, viruses, and parasites cannot be reliably detected by smell or taste; they require scientific methods to be identified.

Question 9

The Food Code is federal law and must be adopted by state regulatory agencies.

Accepted Answer

The Food Code is a model set of guidelines and procedures for the safe handling of food in the retail and food service industries, issued by the U.S. Food and Drug Administration (FDA). It is not federal law but can be adopted by state, local, and tribal authorities as part of their food safety regulations.

Question 10

Starting a HACCP plan can be overwhelming especially in establishments with hundreds of recipes and complex production/service systems. Under these circumstances a good place to start HACCP plans would be with:

A) the most expensive and popular menu items
B) frozen, convenience products
C) recipes that include potentially hazardous ingredients
D) individually packaged bread products

Accepted Answer

The answer of Starting a HACCP plan can be overwhelming...

Question 11

A primary reason why restaurants, popular with elderly customers, should be particularly concerned about food safety is because this population:&#10;A) tends to eat out more than most customers&#10;B) is identified as a highly susceptible population&#10;C) has a tendency to take leftovers home&#10;D) spends 50% of their food dollar at restaurants

Accepted Answer

The answer of A primary reason why restaurants, popular with...

Question 12

According to the Food Code, refrigerated foods should be held at or below 41&#176;F.

Accepted Answer

The answer of According to the Food Code, refrigerated foods...

Question 13

As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:&#10;A) hazards&#10;B) risks&#10;C) critical limits&#10;D) critical control points

Accepted Answer

The answer of As part of a HACCP plan a...

Question 14

Representatives from the CDC inspect foodservice operations for compliance with sanitation regulations.

Accepted Answer

The answer of Representatives from the CDC inspect foodservice operations...

Question 15

Thermometers need to be cleaned and sanitized after each use.

Accepted Answer

The answer of Thermometers need to be cleaned and sanitized...

Question 16

Match between columns&#10;                        Premises: An incident of foodborne illness, confirmed through laboratory analysis, that involves 2 or more people who eat a common food&#10;An incident of foodborne illness, confirmed through laboratory analysis, that involves 2 or more people who eat a common food&#10;An incident of foodborne illness, confirmed through laboratory analysis, that involves 2 or more people who eat a common food&#10;An incident of foodborne illness, confirmed through laboratory analysis, that involves 2 or more people who eat a common food&#10;An incident of foodborne illness, confirmed through laboratory analysis, that involves 2 or more people who eat a common food&#10;A disease that results from eating food that contains live pathogenic bacteria or other microorganisms.&#10;A disease that results from eating food that contains live pathogenic bacteria or other microorganisms.&#10;A disease that results from eating food that contains live pathogenic bacteria or other microorganisms.&#10;A disease that results from eating food that contains live pathogenic bacteria or other microorganisms.&#10;A disease that results from eating food that contains live pathogenic bacteria or other microorganisms.&#10;the path that food travels in a foodservice operation.&#10;the path that food travels in a foodservice operation.&#10;the path that food travels in a foodservice operation.&#10;the path that food travels in a foodservice operation.&#10;the path that food travels in a foodservice operation.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.&#10;A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.

Accepted Answer

The Answer of critical control point and cross contamination and is...

Deck 3: Food Safety