Question 1

Listeria monocytogenes is of particular concern because:

Accepted Answer

Listeria monocytongenes is of particular concern because these bacteria can grow slowly in refrigerators. For this reason, it is important to use foods quickly in your restaurant and not let them sit for excessive amounts of time.

Question 2

Foods can be stored in a refrigerator for how many days?

Accepted Answer

Foods can be stored in a refrigerator for a specific period of time, depending on the food. To find these values, consult the websites of the FDA and USDA.

Question 3

What should you do if food did not meet the established requirements of your HACCP plan within the restaurant?

Accepted Answer

If food does not meet the requirements of your HACCP plan within the restaurant, the correct action is to throw the food away. There is no alternative when it comes to making sure your food remains safe when it comes to your HACCP plan.

Question 4

Norwalk virus is typically associated with which of the following transmission vectors?

Accepted Answer

All of the above listed transmission vectors are typically associated with the Norwalk virus. While it is difficult to control the presence of this virus presence in water and oysters, it is certainly easy to contain the spread of this virus from person to person. Make sure to keep all sick workers at home and to have working employees wash their hands and remain within an acceptable code of personal hygiene.

Question 5

Yersiniosis is a foodborne pathogen typically associated with which of the following foods?

Accepted Answer

Yersiniosis is a food borne pathogen typically associated with milk. This pathogen has an incubation time of one to three days, and can cause enterocolitis and appendicitis.

Question 6

Tetrodotoxin is a toxin associated with which of the following foods:

Accepted Answer

Tetrodotoxin is a toxin naturally found in many pufferfish species. If the pufferfish is not cleaned and served properly, it is very likey to be toxic. For this reason, it is never recommended that you attempt to serve this fish in your restaurant unless you have been properly trained on how to clean and serve it.

Question 7

Aflatoxins are typically associated with which of the following foods?

Accepted Answer

Aflatoxins are typically associated with peanuts. Under favorable conditions of temperature and humidity, these fungi grow on certain foods and feeds, resulting in the production of aflatoxins.

Question 8

If you plan on operating a mobile food cart, the best food safety plan is to:

Accepted Answer

If you are planning on operating a mobile food cart, the best food safety plan is to consult local ordinances. The rules and regulations for operating a mobile food cart are different from the ordinances for running a restaurant, so make sure to comply with all local rules.

Question 9

The kitchen runs out of the listed items. Which items cannot be purchased from the local grocery store?

Accepted Answer

If the kitchen runs out of roast beef, it is not acceptable to purchase this item from the local grocery store. The reason is due to the fact that saltines, salt, and soda are all packaged goods from approved manufacturers. Sliced roast beef that has been opened or cooked in the supermarket is an unapproved source for use in arestaurant.

Question 10

Foodborne illnesses can be caused by:

Accepted Answer

Foodborne illnesses can be caused by manufcaturing mistakes, poor hygiene, and exposure to person with contagious illnesses. While you can control the work of a sick employee by keeping them at home, as well as control hand washing, manufacturing mistakes is a factor out of your hands. To avoid this problem, make sure to take care when receiving goods into the restaurant.

Question 11

It is not proper to use domestic types of food equipment because:

Accepted Answer

It is not proper to use domestic types of food equipment because the equipment does not meet the standards of the NSF. These standards are meant to make sure equipment can be cleaned and maintained in a manner that does not put the kitchen staff at risk, as well as ensures the proper cleaning of food contact surfaces.

Question 12

According to national standards, the maximum cold storage time for macaroni salad is:

Accepted Answer

The maximum cold storage time for macaroni salad is three to five days. Storing and serving macaroni salad for more than this amount of time can cause harmful bacteria to grow to dangerous levels, even in the refrigerator.

Question 13

The safe minimum internal cooking temperature for precooked ham is:

Accepted Answer

The safe minimum internal cooking temperature for precooked ham is 140 °F. While raw ham should be cooked to a temperature of 145 °F, you have a bit more leeway with precooked ham due to the added preservatives.

Question 14

Of the following listed items, which one is a kitchen employee permitted to wear when working in the kitchen?

Accepted Answer

Of the listed items, a kitchen employee is permitted to wear eyeglasses when working in the kitchen. While all non-essential items should be taken off before working, items which are required to wear on the part of the employee are perfectly acceptable.

Question 15

Which of the following items is strictly prohibited from being stored in the dry food storage area of the restaurant?

Accepted Answer

Pesticides are strictly prohibited from being stored with other goods in the dry storage area of the restaurant. While cleaning agents are always recommended to be stored in another area of the kitchen, it is perfectly fine to store cleaning agents in a dry storage area provided they are isolated and do not pose a risk to contaminating foods in dry storage. At no time should you store pesticides in the dry storage area of your kitchen.
Foods should only be stored in designated areas. Storing foods in passageways, rest rooms, garbage areas, and other unauthorized utility rooms are not complilant. Food should be in refrigerator or freezer storage units, designated dry storage, or on ice as appropriate.

Question 16

After shaping ground beef into patties on a cutting board, a cook plans on cutting chicken into strips for the nightly special. The correct action is to:

Accepted Answer

After shaping ground beef into the patties, the cook should clean the cutting board before cutting the chicken. While both foods are potentially hazardous foods, this in no way implies that you can prepare both ingredients without washing the equipment first.

Question 17

The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef's decision and should:

Accepted Answer

If a chef creates a tomato sauce that required the overnight cooking of the sauce, the manager should throw the sauce away. This is because the sauce will have been cooking in the Danger Zone for over the allowed amount of time, making the sauce a hazardous food.

Question 18

The chef does not know how to proceed with a recipe he has planned because he is not sure about the food safety of the dish. The correct action is to:

Accepted Answer

If a chef creates a recipe and is not sure about the safety of the food, the chef should contact the local Department of Health for guidance. Contrary to popular belief, local Departments of Health are actually quite happy when you call them with questions concerning food safety.

Question 19

Giardia lamblia is a type of:

Accepted Answer

Giardia lamblia is a type of parasite. Giardia lamblia (intestinalis) is a single celled animal, i.e., a protozoa, that moves with the aid of five flagella. In Europe, it is sometimes referred to as Lamblia intestinalis.

Question 20

An employee enters the restaurant and changes, clocks in, sanitizes their hands, and begins to work. What did this employee forget?

Accepted Answer

The employee has forgotten to wash their hands, which is not listed as an answer choice. While the employee used hand sanitizer, they did not sanitize their hands using the correct process. Remember, nothing substitutes for washing your hands correctly.

Quiz 1: Food Safety