Deck 2: Food Safety and Sanitation

Question 1

What is HAACP a system for?

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

Answer 1

B

Question 2

How can you detect if food is contaminated?

A)"off" odour
B)visible mould
C)bitter taste
D)none of the above

Answer 2

D

Question 3

Which type of bacteria is not necessarily harmful to humans?

A)vegetative
B)passive
C)aerobes
D)putrefactive

Answer 3

D

Question 4

Which of the following is not a potentially hazardous food?

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

Question 5

What is one method of sanitizing food service dishes and equipment?

A)washing the items with an approved detergent
B)scraping and spraying with hot water to remove soil
C)hand washing in a three-compartment sink
D)immersing in 77ºC (170°F)water for 30 seconds

Question 6

Under ideal conditions bacteria can divide every:

A)2-5 minutes
B)5-10 minutes
C)10-20 minutes
D)30-50 minutes

Question 7

Which of the following most likely represents a chemical contamination?

A)slimy chicken
B)hair in the soup
C)shellfish feeding on toxic algae
D)none of the above

Question 8

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

A)putrefactive bacteria
B)pathogenic bacteria
C)parasites
D)fungi

Question 9

After which situation should food handlers wash their hands?

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

Question 10

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

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

Question 11

Bacteria thrive on which one of the following types of foods:

A)proteins
B)potentially bad items
C)contaminated items
D)potentially hazardous items

Question 12

Which of the following is a virus that often enters the food supply chain through shellfish harvested from polluted waters?

A)hepatitis A
B)cyclospora
C)Clostridium perfringens
D)Escherichia coli

Question 13

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

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

Question 14

What is the range of the temperature danger zone?

A)16-49ºC (60-120°F)
B)4-49ºC (40-120°F)
C)4-60ºC (40-140°F)
D)16-60ºC (60-140°F)

Question 15

What is the temperature and time required to destroy anisakis?

A)-18°C (0°F)for 4 days
B)-20°C (-4°F)for 7 days
C)58°C (137°F)for 10 seconds
D)60°C (140°F)for 10 minutes

Question 16

What is salmonella?

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

Question 17

What is the proper procedure for cooling foods?

A)37°C (98.6°F)within 2 hours,then down to 4°C (40°F)within 6 hours
B)21°C (70°F)within 4 hours,then down to 4°C (40°F)within 2 hours
C)4°C (40°F)within 8 hours
D)21°C (70°F)within 2 hours,then down to 4°C (40°F)within 4 hours

Question 18

What is the temperature and time required to destroy mould cells?

A)42°C (108°F)for 2 minutes
B)58°C (137°F)for 10 seconds
C)60°C (140°F)for 10 minutes
D)65°C (150°F)for 10 seconds

Question 19

To prevent pest infestation,foods and supplies should be stored off the floor.What is the recommended distance between the floor and the first shelf?

A)15cm (6 inches)
B)30cm (12inches)
C)45cm (18 inches)
D)2cm (1 inch)

Question 20

In microorganisms,the period of accelerated growth that follows the period of adaptation to new conditions is the:

A)positive phase
B)growth phase
C)log phase
D)lag phase

Question 21

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

Question 22

Anisakiasis is an illness that could result from consuming sushi.

Question 23

A food worker touching his nose and then touching a food item is an example of direct contamination.

Question 24

All bacteria,especially putrefactives,are dangerous to humans.

Question 25

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

Question 26

Roasts,ham,and ground beef should all be cooked to an internal temperature of 62°C.

Question 27

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

Question 28

The temperature danger zone is 4°C to 60°C (40-140°F).

Question 29

The correct ratio for a sanitizing solution is 15mL of bleach per 4.5 L of water.

Question 30

Which of the following microorganisms is likely to produce a toxin-mediated infection?

A)anisakis
B)salmonella
C)cyclospora
D)E)coli

Question 31

It is recommended that food-service handlers wash their hands for at least:

A)20 seconds
B)30 seconds
C)40 seconds
D)50 seconds

Question 32

What is the proper procedure for thawing frozen foods?

A)in the microwave,quickly
B)in an oven set to 66°C (150°F)
C)at room temperature,slowly
D)in a refrigerator

Question 33

What name is given to disease-causing bacteria?

A)pathogenic
B)infectious
C)vegetative
D)putrefactive

Question 34

Frozen foods should be thawed slowly at room temperature.

Question 35

Most bacteria can be destroyed by exposing them to high temperatures for a sufficient amount of time.What is the minimum recommended temperature?

A)74°C
B)60°C
C)85°C
D)65°C

Question 36

When hand washing in a three-compartment sink,what is the proper procedure for sanitizing?

A)immerse in 77°C water for a minimum of 2 minutes
B)spray with hot water
C)immerse in 60°C water for a minimum of 4 minutes
D)none of the above

Question 37

Raw seed sprouts are an example of a potentially hazardous food.

Question 38

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

Question 39

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

Question 40

Facultative bacteria can survive with or without oxygen.

Question 41

In general,prepared foods should be kept below __________ or above __________.

Question 42

All bacteria require air to survive.

Question 43

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

Question 44

Hepatitis A is often found in improperly pasteurized dairy products.

Question 45

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

Question 46

Foods in which bacteria can thrive are referred to as _________ ___________ foods.

Question 47

An acceptable sanitizing solution is made by combining ___________ litres of lukewarm water with ____________ millilitres of _____________.

Question 48

Alkaline foods have a pH value higher than 7.

Question 49

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

Question 50

The acronym HACCP stands for _________ __________ ___________ ____________ __________.

Question 51

What does FIFO stand for?

Question 52

Most toxins can be destroyed at 82°C (180°F).

Question 53

Microorganisms cannot generally move on their own.They need to be transported,an event known as _______________.

Question 54

Bacteria can be classified by their shape;rods have a __________ shape,cocci are __________,and spirilla are __________.

Question 55

To clean means to destroy or remove all harmful substances.

Question 56

Escherichia coli 0157:H7 is known to grow at refrigerator temperatures.

Question 57

What is the time-and-temperature principle?

Question 58

Freezing can be used to destroy bacteria.

Question 59

The temperature of the water in the wash cycle of a dishwasher should be 82°C.

Question 60

Water activity is the amount of water that bacteria need to survive.

Question 61

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

Question 62

Frozen foods should be stored at a temperature of __________ or lower.

Question 63

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

Question 64

A bacterial illness that has characteristics of both intoxication and infection is known as a __________.

Question 65

What is cross-contamination?

Question 66

Some bacteria,known as __________,thrive on oxygen while others,known as __________,do not require oxygen.

Question 67

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

Question 68

Leftover food should be used within __________ by heating it to __________ within __________.

Question 69

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