Question 1

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

Accepted Answer

The maximum cold storage time for chicken salad is three to five days. Since bacteria can grow in the chicken salad, even while refrigerated, it is recommended that you do not keep chicken salad prepared for more than three to five days.

Question 2

The owner finds a natural spring of water while driving to the restaurant and collects two gallons of water. The proper action to take is:

Accepted Answer

If the owner brings water into the restaurant from a natural spring, the correct procedure is to throw the water away. While the boiling process might kill microbes, there is still a great possibility that chemical hazards can be found in the water. For this reason, it is important to use municipal water or bottled water only in the restaurant.

Question 3

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

Accepted Answer

Bleach is an example of a chemical contaminant. Listeria is a biological hazard, while chicken bones and hair are considered physical hazards.

Question 4

A New York Strip steak should be cooked to which temperature to assure food safety?

Accepted Answer

A New York Strip steak should be cooked to an internal temperature of 145°F to assure food safety. While you can cook the steak to a lower temperature if requested by the customer, it is recommended that you cook all steaks to a temperature of 145°F or higher.

Question 5

The following meat is not an acceptable meat to be served in a restaurant:

Accepted Answer

None of the meats listed can be considered non-consumable in a restaurant. While you might not want to eat rat, as long at the meat comes from an approved plant that is under the inspection of the USDA, it is technically possible to serve any form of meat in your restaurant, no matter how bizarre or off putting it might seem.

Question 6

Which of the below listed events can lead to cross contamination?

Accepted Answer

All of the se measures help prevent cross-contamination in the kitchen.

Question 7

A thermometer in the kitchen is showing that the ambient temperature is 50°F, while the actual ambient temperature is 75°F. The first action you should take is:

Accepted Answer

You should recalibrate a thermometer if you are suspicious of the value it is giving for the ambient temperature of the kitchen. Only if the thermometer cannot be calibrated should you throw it away and purchase a new one.

Question 8

Which one of the following food sources is considered unapproved for serving in a restaurant?

Accepted Answer

A home kitchen is not an approved source of food in regard to a restaurant. Home cooked foods are explicitly forbidden in a restaurant kitchen since there is no guarantee as to the safety of the food.

Question 9

Food handlers should wash their hands after which of the following events?

Accepted Answer

All of the above listed answers require kitchen workers and other food handlers to wash their hands. Since all the answers are potential chemical or biological hazards, employees should make sure to wash their hands to prevent cross contamination.

Question 10

A prepared fruit salad should be stored at what temperature?

Accepted Answer

A prepared fruit salad should be stored at 40 °F or below. This temperature assures that the fruit salad will not become susceptible to food borne pathogens.

Question 11

Foods must be cooled from 135°F to which temperature within two hours?

Accepted Answer

Foods must be cooled from 135°F to 70°F within two hours. This reduces the chances of food borne pathogens growing rapidly in the cooling food. While you need to reduce the temperature of the food to 40°F, it is important to make sure the food reduces to 70°F as soon as possible to reduce potential risks.

Question 12

When storing food currently at room temperatue, it must be cooled from 70°F to 40°F in how many hours?

Accepted Answer

Foods must be cooled from 70°F to 40°F in four hours or less. While this time limit is the maximum amount of time it should take to cool a food, your goal should be to reduce the temperature of the food as quickly as possible.

Question 13

What is the only way to prevent backflow in drainage and sewage pipes?

Accepted Answer

An air gap is the only way to prevent backflow in drainage and sewage systems. This prevents harmful bacteria from seeping into sinks and other water receptacles in the restaurant. When designing your facility, make sure the contractor and architect are aware of the special requirement of food service establishments.
If you are converting an existing space to fit food safety safety standards, you may also install check valves, which function similarly to air gaps but do not require replacing non-compliant pipes.

Question 14

Wheezing, hives, and puffy eyes are symptoms of:

Accepted Answer

Wheezing, hives, and puffy eyes are symptoms that someone in the restaurant is having an allergic reaction. If you encounter this problem, you should contact emergency medical technicians or paramedics immediately.

Question 15

Which of the following is NOT a common characteristic of potentially hazardous foods?

Accepted Answer

Foods that are potentially hazardous do not typically have a low water activity, since low water activity limits the ability of microbes to grow on the food.

Question 16

When you are receiving a delivery of food for your establishment, it is important that you:

Accepted Answer

When you are receiving a delivery of food, it is important that you make sure the delivery is acceptable. This task should not be performed by cooks unless they have received formal training in food safety from the local department of health.

Question 17

At which of the following temperatures is ground beef likely to become unsafe?

Accepted Answer

Ground beef is likely to become unsafe at a temperature of 65°F. Since this temperature is within the danger zone, it is important that you do not allow ground beef to spend a lot of time at 65°F.

Question 18

Which of the following rules is the most important regarding the safety of food in the restaurant?

Accepted Answer

Washing hands is the most important rule to follow to ensure proper food safety in your food service establishment. While the other answers are important, there is no substitute or greater rule than hand washing.

Question 19

Which of the listed procedures is the best way to dispense ice in a restaurant?

Accepted Answer

The best way to dispense ice in a restaurant is by using a designated bucket with a metal scoop. This limits certain chemical, physical, and biological hazards that are often associated with ice makers and ice handling.

Question 20

The flow of food refers to:

Accepted Answer

The flow of food refers to the path that food travels within a restaurant or food service establishment. This includes the receiving, storage, cooking, and serving of foods.

Quiz 1: Food Safety