Deck 7: Food Safety

Question 1

The Hazard and Analysis Critical Control Point (HACCP)System includes the following steps EXCEPT:

A)Hazard Analysis.
B)Identify the Critical Control Points.
C)Establish Critical Limits.
D)Prevent Contamination of Food Handling.

Answer 1

D

Question 2

Three most common risk factors for foodborne outbreaks are:

A)Improper holding times and temperatures of foods,poor personal hygiene,cross-contamination.
B)Improper record keeping,serving raw milk products,poor personal hygiene.
C)Improper washing of produce,serving raw sprouts,serving leftover food not refrigerated promptly.
D)Feeding honey to infants less than 12 months of age,improper cooking temperatures,coming to work sick.

Answer 2

A

Question 3

Contamination can only occur when food is exposed to germs.

Answer 3

False

Question 4

Attending an early childhood setting is one of the risk factors identified by the CDC for certain bacterial illnesses.

Question 5

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 6

Examples of emergency foods to store include:

A)Peanut butter,canned meats,trail mix bars.
B)Rice,yogurt,soup.
C)Ready-to-eat cereals,pasta,salad.
D)Cheese,yogurt,whole grain crackers.

Question 7

The greatest hazards to health are contaminants caused by:

A)Chemicals.
B)Microorganisms
C)Physical hazards.
D)Insects.

Question 8

Which of the following is an example of a complex food preparation entrée?

A)Tuna salad.
B)Hamburger.
C)French toast.
D)Soup.

Question 9

Intoxication is caused by microorganisms that grow on the food and release toxins into it.

Question 10

Potentially hazardous lunch items could include:

A)Cucumber slices,pineapple chunks.
B)Whole-wheat bread,kiwi slices.
C)Broccoli,apple slices.
D)Milk,tuna salad.

Question 11

Minimizing contamination risk during food preparation includes all of the following steps EXCEPT:

A)Maintaining personal hygiene.
B)Practicing first in,first out (FIFO).
C)Wearing appropriate attire.
D)Reporting infectious disease.

Question 12

The following food should not be served to children under age 4 because of choking hazards:

A)Popcorn.
B)Apple sauce.
C)White bread.
D)Mashed peas.

Question 13

Clostridium botulinum can be caused by:

A)Raw or undercooked beef.
B)Unpasteurized milk.
C)Meat,poultry,gravy temperature abuse of prepared foods.
D)Home or commercial canned foods that are not processed appropriately.

Question 14

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)Cheese is more likely to be a food contaminate than ham.
D)Dangerous bacteria can live on ham but not cheese.

Question 15

Procedures in place to prevent cross-contamination include:

A)Monitoring refrigerator and freezer temperatures.
B)Posting a standard operating procedure for hand washing.
C)All equipment,food preparation and service areas are washed,rinsed,and sanitized before and after use.
D)All food is properly wrapped,labeled,and dated.

Question 16

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

A)Tuna salad.
B)Scrambled eggs.
C)Casseroles.
D)Hamburgers.

Question 17

To prevent E.coli,teachers should practice the following strategies:

A)Do not use home canned foods.
B)Use pasteurized eggs in cooking activities.
C)Check that meat is thoroughly cooked before serving it.
D)Carefully wash fruits and vegetables.

Question 18

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.

Question 19

Which of the following is an example of a food safety guideline that a teacher should follow in feeding infants?

A)Do not heat breast milk in the microwave.
B)Do not feed the baby from the bottle.
C)Do not feed infant formula.
D)Do not allow a baby to self-feed.

Question 20

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 21

Salmonella is an infection caused by germs in food.

Question 22

Irradiation is one way to control spoilage and eliminate germs in food.

Question 23

Celiac disease is a serious food allergy.

Question 24

Standard operating procedures are school policies and procedures based on best practices.

Question 25

A form of food rotation is called first in,use it.

Question 26

The flow of food refers to everything that happens to food from the moment it is purchased and delivered to a program until it is ready to be served.

Question 27

If beans are cooked a day prior to meal service they can be stored at room temperature until used because they will be reheated to appropriate temperatures the next day.

Question 28

The temperature danger zone is between 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius).

Question 29

The roots of the Hazard Analysis and Critical Control Point system approach are found in the U.S.space program and the system is adaptable to any food service program.

Question 30

Food intolerances can rapidly result in life-threatening situations for children.

Question 31

When purchasing food for the childcare setting,it should come from an approved and reputable source.

Question 32

Critical control points are those times identified when food is at risk for contamination.

Question 33

Physical contamination can occur when food is stored near cleaning products.