Deck 1: Food Safety

Question 1

Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource?

A)State, Federal, Local
B)Federal, State, Local
C)Local, State, Federal
D)You should consult all of the above at the same time.

Answer 1

Local, State, Federal

Question 2

What pathogen is the greatest risk found in raw chicken?

A)E) coli
B)Salmonella
C)Hepatitis A
D)Norwalk Virus or NoroVirus

Answer 2

Salmonella

Question 3

The model for food safety standards is based on a system called:

A)HACCP -Hazard Analysis and Critical Control Points
B)GMP-Good Manufacturing Practices
C)PHP-Public Health Plan
D)Scientific Studies and Government Regulation

Answer 3

HACCP -Hazard Analysis and Critical Control Points

Question 4

Food Safety is of particular importance for which of the following groups?

A)Children under the age of six
B)Adults over the age of sixty five
C)People with immunodeficiencies
D)All of the above

Question 5

For any workstation within a kitchen, the following article(s) should always be found:

A)Plastic hand gloves
B)Red bucket filled with diluted bleach water
C)Head gear
D)All of the above

Question 6

What is the first action someone should take when entering the restaurant for a work shift?

A)Sign their time card/ clock in
B)Wash hands
C)Change into work clothes
D)Communicate with the staff

Question 7

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

A)Placing the oldest product on top of newer product
B)Ordering foods for a few days at a time only
C)Placing a date of arrival on all foods
D)Smelling the food to make sure it is fresh

Question 8

The minimum internal temperature at which poultry products should always be cooked is:

A)185 °F
B)165 °F
C)155 °F
D)135 °F

Question 9

When you are not feeling well and have a sore throat or diarrhea, you should:

A)Tell your coworkers that you are sick and to keep a distance
B)Wash your hands constantly during your shift
C)Take some medicine and continue to work
D)Stay at home

Question 10

The "Danger Zone" for biological growth in food is defined as:

A)32 °F to 160 °F
B)36 °F to 140 °F
C)40 °F to 140°F
D)40 °F to 160 °F

Question 11

The three categories of food contaminants are best described as:

A)Chemical, Biological, and Physical Hazards
B)Human, Microbial, and Viral Hazards
C)External, Internal, and Customer Hazards
D)Chemical, Customer, and Staff Hazards

Question 12

Foods should not be kept in the Danger Zone for more than:

A)1 hour
B)4 hours
C)10 hours
D)1 eight hour shift

Question 13

The correct time to wash your hands is after which one of the following events?

A)After taking a break, smoking a cigarette, or eating
B)Using the toilet
C)Touching meat, fish, or poultry
D)All of the above

Question 14

Which of the following is considered a proper food contact surface?

A)Copper Surface
B)Lead Surface
C)Plastic Surface
D)Stainless Steel Surface

Question 15

If a customer chokes on a piece of food, the following action can help:

A)Calling an EMT
B)Heimlich Maneuver
C)Mouth to Mouth resuscitation
D)Tapping on the back of the person

Question 16

To help employees understand the local ordinances of food safety, the following actions are recommended:

A)Create an extensive employee food safety manual
B)Have daily discussion on proper food handling techniques
C)Post signs that detail the basic food safety techniques
D)All of the above

Question 17

Some signs of rodent infestation include:

A)Rub marks along the wall
B)Small brown matter around the walls of the kitchen
C)Teeth marks on foods in the dry storage area
D)All of the above

Question 18

To determine if your chemical sanitizing buckets in the kitchen are of the correct potency, you should:

A)Change the diluted sanitizer every eight hours
B)Use chemical test strips
C)Make sure to use a lot of chemicals
D)Change the diluted sanitizer every time it appears dirty

Question 19

Foods that have a water activity of 0.85 or above are considered:

A)Hazardous Foods
B)Potentially hazardous foods
C)Spoiled foods
D)Do not need to be refrigerated

Question 20

Hand Sanitizers are an acceptable form of hand sanitation because:

A)They are just as effective as washing your hands
B)They kill all of the bacteria on your hands
C)Provide more protection than washing your hands
D)It is not an acceptable form of hand sanitation

Question 21

Which of the following sources of food is not acceptable to serve in a restaurant?

A)Home preserved foods
B)Canned foods
C)Imported Foods
D)Seafood

Question 22

In a kitchen refrigerator, the following order is an acceptable order to store goods, listed from lowest point in the refrigerator to highest point:

A)Poultry, Meat, Vegetables
B)Vegetables, Poultry, Meat
C)Meat, Vegetables, Poultry
D)Fruit, Vegetables, Meat

Question 23

The presence of microorganisms is a form of:

A)Chemical Hazard
B)Biological Hazard
C)Physical Hazard
D)Potentially Hazardous Food

Question 24

Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.

A)45 °F
B)40 °F
C)38 °F
D)32 °F

Question 25

You have just finished cutting raw chicken on your cutting board and your next task is to cut onions for a raw salad. What step should be taken before cutting the raw onion?

A)Turn the board over to avoid cross contamination
B)Rinse the board in running water
C)Wipe the board of any remaining raw chicken
D)Wash, rinse, and sanitize the cutting board

Question 26

Foods that are decomposed or produced in unsanitary conditions are considered:

A)Adulterated Foods
B)Potentially Hazardous Foods
C)Gourmet
D)Potable

Question 27

Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution are for:

A)Wiping spills
B)Washing cutting boards
C)Washing hands
D)All of the above

Question 28

Bacteria, viruses, parasites, and mold are all causes of foodborne illnesses. What is the other cause of foodborne illnesses?

A)Inherently poisonous foods
B)Foods with common allergens
C)Toxic contamination
D)All of the above

Question 29

The pathogen most associated with undercooked beef, especially hamburger, is:

A)Norovirus
B)Salmonella
C)E)Coli
D)Hepatitis A

Question 30

The minimum cooking temperature for raw pork in a restaurant environment is:

A)150°F
B)145°F
C)160°F
D)175°F

Question 31

Which one of the listed types of thermometers is not permitted in a restaurant kitchen for use as a cooking temperature indicator?

A)Digital Instant Read Thermometer
B)Instant Read Thermometer
C)Pop-Up Thermometer
D)All are acceptable

Question 32

Of the following listed items, which is not permitted for employees to wear in a restaurant kitchen?

A)Prescription eye glasses
B)Jewelry
C)Baseball hats
D)All of the above are not permitted

Question 33

When cleaning dishes, glassware, or silverware in a restaurant, which of the following orders of cleaning is the proper order to ensure clean eating utensils?

A)Wash, rinse, sanitize
B)Sanitize, rinse, wash
C)Wash, sanitize, rinse
D)None of the above

Question 34

Of the following listed foods, which category requires you to save and store tags related to the date and place of origin?

A)Raw Chicken
B)Ground Beef
C)Clams and Oysters
D)Raw Vegetables

Question 35

If a food falls on the floor, what is the proper action to take?

A)If under three seconds on floor, use it
B)Cook the food in the microwave
C)Cook the outside to avoid contamination
D)Throw the food out

Question 36

Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?

A)Clostridium perfringens
B)E) coli
C)Salmonella
D)Norovirus

Question 37

A package of opened hot dogs should only be used for no more than which amount of days?

A)2 days
B)1 week
C)5 days
D)1 day

Question 38

The two categories of microbial induced food borne illness can be described through the following two terms:

A)Intoxication and Contaminant
B)Infection and Intoxication
C)Contaminant and Expulsion
D)Expulsion and Intoxication

Question 39

At what temperature maximum should your refrigerator be kept at all times?

A)30 °F
B)32 °F
C)40 °F
D)45 °F

Question 40

Which of the following methods is NOT a proper method for defrosting frozen meat?

A)Defrosting in the refrigerator
B)Defrosting in the microwave
C)Defrosting on a countertop
D)Defrosting in running cold water

Question 41

Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States?

A)FDA (Federal Drug Administration)
B)USDA (US Department of Agriculture)
C)DHS (Department of Homeland Security)
D)EPA (Environmental Protection Agency)

Question 42

Which of the following is an example of a biological contaminant?

A)Wood shavings in a glass of milk
B)Dirt on a mushroom
C)Norovirus in shellfish
D)Bleach in a cup of coffee

Question 43

Which of the following actions can cause foods to become unsafe?

A)Time-temperature abuse
B)Cross contamination
C)Bad hygiene
D)All of the above

Question 44

The minimum cooking temperature for foods containing raw eggs is:

A)160°F
B)130°F
C)145°F
D)180°F

Question 45

It is the middle of a service and your walk-in refrigerator has broken down. You call the repairman to fix the problem. How much time can the foods in the refrigerator hold (above 40 °F) before you need to throw them away?

A)1 hour
B)2 hours
C)4 hours
D)8 hours

Question 46

To ensure you are using your thermometer properly, you should insert the thermometer into cooked/cooking meat:

A)For five minutes
B)Until the line on the thermometer is completely inserted
C)During the entire cooking process
D)While the meat is still raw

Question 47

Foods that have a pH of 4.6 or above are considered:

A)Acidic Foods
B)Potentially Hazardous Foods
C)Pickled Foods
D)All of the above

Question 48

To ensure that all foods susceptible to food borne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring?

A)Thermometers in refrigerators and freezers
B)Thermometers at all cooking stations
C)Thermometers on dishwashers
D)All of the above

Question 49

By following the four listed procedures, you can help reduce the chances of food borne illness in your restaurant. Which listed four procedures is the correct list?

A)Clean, Separate, Cook, Chill
B)Sanitize, Cook, Cool, Label
C)Label, Separate, Chill, Cook
D)None of the above

Question 50

A worker at a French bistro comes into work with a sore throat and fever. The correct action for the manager to take is:

A)Have the employee work as the hostess
B)Slice raw foods in the kitchen
C)Clean dishes
D)Send the worker home

Question 51

To reduce the chances of food borne illness from becoming a problem on glassware, all glassware should be held by which part of the glass?

A)Stem
B)Rim
C)Any part is okay
D)Inner portion

Question 52

A restaurant should react to a backup of raw sewage by taking the following action(s):

A)Closing the restaurant
B)Correcting the cause of the backup
C)Cleaning the area of the backup
D)All of the above

Question 53

Which item has not been stored properly?

A)Flour stored on the floor
B)Tomatoes stored in the refirgerator
C)Rice stored in colored plastic containers
D)All of the above

Question 54

To ensure that cross contamination does not occur, the following step(s) can assist:

A)Using different colored cutting boards for raw meats and veggies
B)Preparing raw meat and vegetables in separate areas of the kitchen
C)Cutting raw meat during the morning shift and veggies at night
D)All of the above

Question 55

The correct amount of bleach to add to one quart of water for a properly prepared sanitation bucket is:

A)1 quart
B)½ quart
C)1 cup
D)1 teaspoon

Question 56

The following cleaning utility should be kept at all stations to ensure that all spills and food particles are removed during the course of a service:

A)Paper towels
B)Cloth towels
C)Squeegee
D)All of the above

Question 57

While chopping vegetables, a kitchen worker cuts his hand. The proper process for the worker to follow is:

A)Wrap his hand in duct tape and continue to work
B)Put a plastic glove on and return to work
C)Use one hand
D)Wash the wound, bandage, then place a glove on the hand and return to work

Question 58

Hand washing stations should include all of the following except:

A)Hot and cold water
B)Soap
C)Cloth towel
D)Waste bin

Question 59

Hands should be washed with water and soap for at least how long?

A)Five seconds
B)Ten seconds
C)Fifteen seconds
D)Twenty seconds

Question 60

A restaurant advertises that its soup is home made. This means that the soup should be:

A)Made at home, then brought to the restaurant
B)Made in the restaurant
C)Canned and served warm
D)Made without food safety in mind

Question 61

Which of the following is a potentially hazardous food?

A)Dry rice
B)Canned soda
C)Ice cream
D)Caraway seeds

Question 62

To what temperature should leftover foods be heated before serving to customers on the following day?

A)170°F
B)165°F
C)140°F
D)180°F

Question 63

Salmonella poisoning is most often associated with the following source:

A)Undercooked Eggs and Poultry
B)Pasteurized Milk
C)Frozen Butter
D)Hand Made Bread

Question 64

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

A)Every night
B)Every two days
C)Every week
D)Once a month

Question 65

The cold storage time for ground beef in a refrigerator set to 40°F or below is:

A)1 to 2 days
B)3 to 4 days
C)5 to 6 days
D)7 to 10 days

Question 66

Which event could lead to the contamination of food?

A)Storing chemicals on top of rice
B)Using separate cutting boards for cutting raw meat and vegetables
C)Washing hands at designated sinks
D)Labeling food with the date of receipt

Question 67

Potentially hazardous foods must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in how many hours?

A)1 hour
B)2 hours
C)4 hours
D)8 hours

Question 68

Which of the following foods have a safe minimum internal temperature of 160 °F or below?

A)Beef
B)Lamb
C)Eggs
D)All of the above

Question 69

An employee is cutting meat on a deli slicer. Which of the following actions can lead to the contamination of food?

A)Slicing cheese without cleaning the slicer
B)Using a rag to clean the slicer before switching meats
C)Wiping the blade with sanitary liquid after using the slicer
D)All of the above

Question 70

All of the following will affect the sanitation ability of a diluted sanitizer except:

A)Amount of time that passes since the solution was made
B)Amount of times you use the sanitation solution
C)Dipping test strips into the sanitation solution
D)Adding more sanitizer to the solution

Question 71

When you are receiving a food order from one of your suppliers, it is important to:

A)Check the internal temperature of potentially hazardous foods
B)Talk to the driver about the weather
C)Make sure all items on the invoice have arrived
D)Have all personnel in the restaurant help you unload the goods

Question 72

Which of the following is not an acceptable way of cooling a soup in a kitchen? (Choose all that apply.)

A)On a counter in a cool area of the restaurant until 40 °F is achieved
B)Adding a lot of ice until the temperature falls below 40 °F
C)Stirring the soup in an ice bath until it reaches 40 °F
D)In a refrigerator

Question 73

Which of the following is an example of a physical hazard found in food?

A)Chicken bones
B)Pesticides
C)Mold
D)Cleaning agents

Question 74

Of the bacteria listed, which one is commonly linked to cooked rice?

A)Listeria monocytogenes
B)Bacillus cereus
C)Staphylococcus aureus
D)Toxoplasma gondii

Question 75

A worker in your restaurant spends the entire eight hour shift shaping hamburger patties. How often should the employee change his or her gloves?

A)Every two hours
B)Every hour
C)Every four hours
D)Once a shift

Question 76

What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen?

A)Identify risks and allergens
B)To keep regulatory bodies happy
C)To eliminate liabilities to the owner
D)Give the General Manager something to do

Question 77

In what area of the restaurant should pesticides be stored?

A)With the cleaning solutions
B)In the dry storage area
C)In the linen area of the restaurant
D)In a locked compartment

Question 78

Which of the following regulatory bodies has the ability to inspect individual restaurants within a national food chain?

A)Federal Drug Administration (FDA)
B)United States Dept. of Agriculture (USDA)
C)Centers for Disease Control (CDC)
D)None

Question 79

Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?

A)Vibrio vulnificus
B)Norovirus
C)Hepatitis C
D)Asperagillus

Question 80

Under which listed condition should you reject the delivery of a carton of raw chicken?

A)The surface temperature of the chicken is 80°F
B)The chicken is firm when touched
C)The chicken is wrapped in plastic wrap
D)The carton says USDA organic