Deck 11: Storage: Food Handling

Question 1

Which of the following is one of the five common risk factors that cause foodborne illness as identified by the CDC?

A)Holding food at incorrect temperatures
B)Purchasing food from unapproved sources
C)Practicing poor personal hygiene
D)All of the above

Answer 1

All of the above

Question 2

Which of the following is an example of a high-risk population?

A)Elderly people
B)Preschool-age children
C)Transplant recipients
D)All of the above

Answer 2

All of the above

Question 3

The three types of food safety hazards are chemical, physical and what?

A)Foreign objects
B)Biological
C)Toxic
D)Viral

Answer 3

Biological

Question 4

Where can you find the appropriate HACCP system for your restaurant?

A)Local regulatory board
B)CDC
C)You must create an HACCP yourself
D)EPA

Question 5

Sarah and Mark own a catering service. What food safety information do they need about each location where they serve food?

A)Availability of safe water
B)How large the room is
C)How many people are eating
D)What storage facilities are available

Question 6

When stocking a vending machine, how should apples be treated?

A)The apple should be washed and wrapped.
B)No treatment is needed.
C)Apples should never be in vending machines.
D)The apple should be sprayed with pesticide.

Question 7

What is a CCP?

A)Critical Control Point
B)Common Criteria Plan
C)Conduct Citation Program
D)Critical Core Plan

Question 8

Tara wants to sell ham that was preserved by smoking at the local farmer's market. What will she need to get approval to sell her ham?

A)An HACCP plan
B)CDC approval
C)An EPA license
D)All of the above

Question 9

What should you NOT do if a customer reports a foodborne illness?

A)Contact the local regulatory board.
B)Accept responsibility for the customer's illness.
C)Complete an incident report.
D)Isolate suspected foods.

Question 10

Ben is the owner of a successful restaurant. When creating a Crisis-Management Program, what potential crisis should Ben include in his plan?

A)Foodborne illnesses
B)Power outages
C)Sewage backups
D)All of the above

Question 11

Erin is a hostess in a restaurant. When she seats a couple at a table set for four people, what should she do with the extra tableware?

A)Leave the tableware for the next customers.
B)Remove the extra tableware.
C)Cover the extra tableware with a napkin.
D)Ask the couple not to touch the extra tableware.

Question 12

Which of the following items can be re-served if not used by a guest?

A)Parsley used as a garnish
B)A basket of fresh bread
C)A dish of salsa
D)A packet of crackers

Question 13

Why do all-you-can-eat salad bars ask you to get a clean plate before making a second trip through the salad bar?

A)To provide job security for the dishwasher
B)To minimize the transfer of pathogens
C)To discourage customers from eating too much
D)All of the above

Question 14

Under the right conditions, how long can cold food be held without temperature control?

A)2 hours
B)4 hours
C)6 hours
D)10 hours

Question 15

What is the only piece of jewelry food handlers are allowed to wear on their hands or arms?

A)Diamond engagement ring
B)Plain wedding band
C)Medical alert bracelet
D)Watch

Question 16

Beth reported to work at a restaurant with a severe cold. Is she allowed to work?

A)Yes, if she is restricted from handling food or equipment.
B)No, she needs to be excluded from work for 24 hours.
C)No, she needs a doctor's note to return to work.
D)Yes, if she wears gloves when handling food.

Question 17

How often should you revise your personal hygiene program?

A)Annually
B)Whenever laws or science change
C)When employees stop following the program
D)Every six months

Question 18

Why should long hair be restrained when working around food?

A)To prevent hair from falling into food
B)To make the staff look prettier
C)To restrict the spread of head lice
D)To keep staff from playing with their hair

Question 19

Mark is already having a bad morning as manager of a restaurant. He is already short staffed when a waitress, Sarah, calls to say she was out late drinking and vomited around 2 am. Her shift starts at noon. What should Mark tell Sarah to do?

A)To start her shift at 2pm instead of noon
B)To stay home today and work tomorrow instead
C)To rest in the morning and be on time for her shift
D)To come to work if she is feeling better at noon

Question 20

Ed is interviewing candidates for sandwich makers at a sub shop. While interviewing Nicole, he notices she has long, polished, fake nails. What should he do?

A)Tell Nicole her nails are pretty.
B)Tell Nicole that fake nails and polish are not allowed.
C)Nothing, the nails are acceptable.
D)Ask Nicole how often she has her nails re-done.

Question 21

While chopping vegetables for the salad bar, Kate received a minor cut on her finger. What should she do?

A)Throw out the vegetables she was working with at the time.
B)Clean and sanitize the knife, cutting board and work surface.
C)Clean, bandage and place a finger cot over the wound.
D)All of the above

Question 22

When is using a hand antiseptic gel an acceptable alternative to hand-washing?

A)Never
B)When wearing gloves
C)When working with ready-to-eat foods
D)When in a hurry

Question 23

How far should a bimetallic stemmed thermometer be inserted into food?

A)Up to the calibration nut
B)At least ½ inch into the food
C)Until the stem touches the pan
D)Up to the dimple in the stem

Question 24

What types of food would you temperature check with an immersion probe?

A)Soups
B)Sauces
C)Frying oil
D)All of the above

Question 25

The two methods for calibrating a thermometer are the ice-point method and the _________.

A)Trial and error method
B)Freezer method
C)Boiling-point method
D)All of the above

Question 26

Mike chews gum to help him quit smoking. In which area of the restaurant can he safely chew his gum?

A)In the food prep areas
B)In the employee break room
C)At the sink used for dishwashing
D)All of the above

Question 27

Ellsbury's Eatery cooks large batches of a stew made with pre-cooked beef, carrots, onions and potatoes. Which ingredient should be used to determine the discard date of the stew?

A)The potatoes
B)The carrots
C)The pre-cooked beef
D)The onions

Question 28

When Chef Sam removes ground beef from his restaurant's freezer, where should he store it to thaw for use tomorrow?

A)On the food preparation table
B)Any shelf in the refrigerator is acceptable.
C)On the lowest shelf of the refrigerator
D)Location while thawing doesn't matter as long as the meat is cooked properly.

Question 29

What does the acronym FIFO mean?

A)Federal Inspection of Food Office
B)First In First Out
C)Flies In Food Out
D)Find Ice Fast Occasion

Question 30

On a buffet table, when is it acceptable to add fresh cooked foods to a container holding partially served foods?

A)It is never acceptable to mix fresh food with partially served food
B)Only if the food in the existing container has been on the table a short time
C)Only if the container is completely empty of food
D)Fresh food should be added as soon as it is cooked

Question 31

When your restaurant packages individual sale items, what three things must be listed on the label in addition to allergen information?

A)Date made, quantity of food, and nutritional information
B)List of ingredients in descending order, common name of the food, cooking instructions.
C)Quantity of the food, list of ingredients in descending order, common name of the food.
D)List of artificial colors, flavors, and chemicals in the food, quantity of the food, nutritional information.

Question 32

How should you label any bulk food in self-service areas of your restaurant?

A)With a small label in the back of the self service area.
B)By removing the manufacturer's label and replacing it with a small sticker containing only the common food name.
C)Using the manufacturer's label or your own correct labeling within plain view of the customer.
D)Placing the manufacturer's label on the back of the self-serve case.

Question 33

What would be the discard date be for chicken salad prepared on 30 March?

A)4 April
B)5 April
C)6 April
D)7 April

Question 34

Bill is preparing deviled eggs for an upcoming holiday brunch; he makes the eggs from scratch for use at lunch. Once he is done preparing the eggs, he then opens a package of dairy pastries to serve as a side item. What would be maximum date of consumption for the items that were prepared and opened?

A)The discard date would be the same day as they are both TCS food.
B)The discard date would be on different days because the base ingredients are different.
C)Within the same calendar week from the day they were prepared
D)Both Choices A and C
E)Both Choices B and C

Question 35

Sarah is preparing food from a reduced oxygen package and discovers that the seal is no longer as strong as it was when the item arrived in the restaurant. She prepares the dish with the food anyway. Was this the right or wrong thing to do and why?

A)Yes, so long as the ingredients are not adulterated and were properly stored.
B)Yes, only if the food is only used for one meal service and then thrown out.
C)Yes, because the heating and cooking process will kill any bacteria on the food.
D)No, because the food was not properly stored

Question 36

Erin, a short order chef, is working on the service line making lettuce wraps. He has just come in from a smoking break and has not washed his hands. He begins to fold in ingredients without putting on his gloves. What should he have done differently?

A)Not taken a smoke break, as smoking is not permitted while on the line.
B)Washed his hands before handling the lettuce.
C)Put gloves on and gone straight to work.
D)Washed his hands and put on gloves before handling the lettuce.