Deck 7: Food Safety

Question 1

Which of the following is not one of three most common risk factors for foodborne outbreaks?

A)Improper cleaning of foods
B)Poor personal hygiene
C)Improper holding times and temperatures of foods
D)Cross contamination

Answer 1

A

Question 2

If the preschool cook indicates to a teacher that she ran out of time and the critical limit temperature goal for the chicken entrée was not met what would the corrective action be?

A)Serve them because there is no time to prepare a substitute meal.
B)Let them sit on the counter until they have had time to cool.
C)Eat them if they have been cooked within the past 4 hours.
D)Discard the chicken.

Answer 2

C

Question 3

Which of the following does not pertain to standard operating procedures SOPs)?

A)are not written in any consistent format
B)includes a description for monitoring
C)includes a description for implementing corrective action
D)includes a description for record keeping

Answer 3

D

Question 4

Which of the following explains why infants and young children are particularly at risk for hazards posed by contaminated foods?

A)They are exposed to more germs.
B)Their higher body temperatures put them at greater risk.
C)Their bodies produce fewer protective stomach acids.
D)They have not developed good wellness habits yet.

Question 5

When something hazardous to health is present in food or drink it is called:

A)Contamination
B)Pollution
C)Impurities
D)Infectivity

Question 6

Which of the following is a recommended practice for destroying the microorganisms causing E-Coli?

A)Cook foods to appropriate temperatures before serving.
B)Wash fruits and vegetables thoroughly.
C)Pay attention to food expiration dates.
D)Serve only Grade A meat.

Question 7

Whether a program receives meals through a contracted meal service,prepares food on site,or serves meals prepared in a home kitchen,it is important to implement guidelines established by which of the following?

A)National Association for the Education of Young Children
B)Hazard and Analysis Critical Control Point system
C)Child Nutrition Reauthorization Act
D)U.S.Department of Agriculture

Question 8

Biological hazards include all of the following,except:

A)Allergens
B)Botulism
C)Escherichia coli
D)Salmonella

Question 9

Families can be included in the sharing of foods by following all of the following recommendations except:

A)sharing cooked foods only if they have been prepared with foods that are not considered potential hazards.
B)cooking under the supervision of someone with a food handler's card.
C)preparing a recipe using food purchased by the program from approved sources.
D)cooking in the program's kitchen.

Question 10

Which of the following is a chemical agent that can end up in food and pose a health risk?

A)Metal shavings
B)Germs
C)Pesticides
D)Mold

Question 11

The greatest hazards to health are contaminants caused by:

A)chemicals.
B)microorganisms
C)physical hazards.
D)insects.

Question 12

If ham is sliced on the same slicing machine used to slice cheese,this could put children at risk due to which of the following reasons?

A)If they are allergic to milk,the foods are now cross-contaminated.
B)Ham is more likely to be a food contaminate than cheese.
C)The likelihood of ham and cheese becoming contaminated increases when they are sliced on the same machine.
D)Dangerous bacteria can live on ham but not cheese.

Question 13

Each of the following is true about botulism except:

A)it can cause paralysis.
B)it is considered one of the most dangerous biological hazards known to man.
C)there are few precautions to take to avoid it.
D)the toxin caused by it can be destroyed through cooking.

Question 14

If a food is not properly stored in the food pantry it is more likely it will be contaminated with which of the following?

A)Physical hazards
B)Chemical hazards
C)Toxin mediated infection
D)Biological hazards

Question 15

Ensuring food safety for children who require special diets requires all of the following except:

A)careful label reading
B)prevention of cross-contamination
C)providing gluten-containing foods
D)prevention of children sharing eating utensils

Question 16

Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food?

A)Watermelon
B)Bread
C)Orange slices
D)Lemon slices

Question 17

Which of the following cooking processes has the most dangerous risk related to temperature danger zone?

A)Food preparation with no-cook process
B)Food preparation for same-day service
C)Food preparation using complex food preparation.
D)Food preparation using all-day cook process

Question 18

Who regulates food safety?

A)Federal agencies
B)State and county agencies
C)Federal and state agencies
D)Federalstateand county agencies

Question 19

All of the following are considered major food allergens that are included on food labels except:

A)shellfish.
B)soy.
C)peanuts.
D)chicken.

Question 20

Which of the following is not a principle of HACCP?

A)Hazard Analysis
B)Establish Critical Limits
C)Establish a Standard Operating System
D)Establish a Corrective Action Plan

Question 21

Food contamination from physical hazards can be reduced by all of the following,except:

A)wearing hairnets
B)practicing pest control
C)properly storing food
D)removing jewelry when preparing and serving foods

Question 22

Which of the following is the most effective way to decrease the incidence of foodborne illness?

A)Using a hair net
B)Covering foods when they are not being consumed
C)Hand washing
D)Using appropriate food-service tools

Question 23

Which of the following is an example of a no-cook process entrée?

A)tuna salad
B)scrambled eggs
C)casseroles
D)hamburgers

Question 24

Examples of food that goes through goes through the temperature danger zone once include all,except:

A)spaghetti sauce that is prepared the day before meal service
B)hamburgers
C)French toast
D)scrambled eggs

Question 25

Unpasteurized juice is most likely at risk for which of the following?

A)E.coli
B)Botulism
C)Spoilage
D)Contaminants

Question 26

When making cookies with children,which of the following is a good way to reduce the risk of salmonella food poisoning?

A)use packaged mixes
B)use wheat flour
C)use a pasteurized egg substitute
D)wash hands

Question 27

Which of the following foods is most likely to be contaminated with botulism?

A)Raw eggs
B)Home-canned foods
C)Sushi
D)Potato salad at a picnic

Question 28

Produce is a source of foodborne illness due to all of the following,except:

A)fresh manure for fertilizing
B)irradiation
C)unsanitary food processing practices
D)unsanitary water for cleaning

Question 29

If cupcakes covered with an egg-based frosting are allowed to sit at room temperature overnight,which of the following should be the biggest concern?

A)time and temperature factors.
B)chemical hazards.
C)physical hazards.
D)botulism toxins.

Question 30

If ground beef is not cooked at a high enough temperature,which of the following should be the biggest concern?

A)time and temperature factors.
B)chemical hazards.
C)physical hazards.
D)E.coli toxins.