Question 1

Which of the following cooling methods is an unacceptable method for cooling food?

Accepted Answer

Using a plastic bag filled with ice cubes is not an acceptable method for cooling food in a restaurant. If the plastic was to tear while cooling the food, this would introduce a physical hazard to the food, forcing you to throw the food away.

Question 2

Which of the following best protects against cross contamination?

Accepted Answer

Using a separate cutting board for raw and cooked meats best protects against cross contamination when compared to other items listed above. While time, temperature, and pest control are important, they are less effective to prevent cross contamination than using separate cutting boards for raw and cooked foods.

Question 3

What is the minimum temperature at which duck and goose should be cooked internally?

Accepted Answer

Duck and goose should be cooked to an internal temperature of 165 °F. This ensures that all food pathogens associated with duck and goose is completely killed during the cooking process.

Question 4

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

Accepted Answer

Chicken bones are an example of a physical contaminant. To reduce the incidence of this physical hazard from affecting your food, make sure to thoroughly clean the chicken when cutting for use.

Question 5

What is the minimum temperature at which raw pork should be cooked internally?

Accepted Answer

Raw pork should be cooked to an internal temperature of at least 145°F to assure that all pathogens associated with pork are completely killed. The FDA previously recommended the minumim temperature to be 160°F, but lowered it in 2011.

Question 6

What is the minimum temperature at which bird stuffing should be cooked internally?

Accepted Answer

Bird stuffing should be cooked to an internal temperature of 165 °F or higher. If you plan on using the stuffing on a day other than the day you have prepared the recipe, you should make sure to cool the stuffing as quickly as possible.

Question 7

What is the minimum temperature at which fried eggs should be cooked internally?

Accepted Answer

The minimum temperature at which fried eggs should be cooked is until the yolks and whites of the egg are firm. This technicality does not require a temperature reading since the food is served very quickly and it is difficult to obtain an accurate temperature reading with fried eggs. For this reason, federal guidelines recommend that you cook the egg until the yolk and whites are firm.

Question 8

The greatest threat of Salmonella contamination can be traced to which of the following foods:

Accepted Answer

All of the above listed foods are potential sources of salmonella poisoning. Since all of the foods are poultry derived, it is fair to expect that they are potential sources of salmonella poisoning.

Question 9

Which of the following areas are prohibited for storing food?

Accepted Answer

Foods should only be stored in designated areas. Storing foods in passageways, rest rooms, garbage areas, locker rooms and other unauthorized utility rooms is not compliant. 
Prohibited areas for storing food include: 
1. Locker and employee changing rooms;
2. Bathrooms or associated vestibules;
3. Designated dressing rooms;
4. Rooms designated for the storage of garbage;
5. Designated mechancial rooms;
6. Under or near sewer lines that are not shielded to intercept potential drips;
7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
8. Under open stairwells
9. Under other sources of contamination.
Food should be in refrigerator or freezer storage units, designated dry storage, or on ice as appropriate.
Source: State of Virginia Food Safety Regulations

Question 10

Food should stored what distance from the floor:

Accepted Answer

Food should be stored at least 6 inches off the floor. This is to ensure that insects and rodents cannot access the food which can lead to contamination and infestation.

Question 11

Which of the following is not required in a properly stocked handwashing station?

Accepted Answer

Hand washing stations should include soap, running hot/cold water, paper poers, and a trash basket for disposal of paper towels. It should not have a cloth towel. A cloth towel is a source of contamination since it can stay at the hand sink for long periods of time without being changed. In addition, more than one person will use the towel. Instead, paper towels should be placed at hand washing stations.
Handwashing stations should have hand soap approved for use in food establishments, as well as an FDA-approved hand antiseptic. Hand sinks should have water at least 100 degrees fahrenheit. In addition, equip handwashing stations with an abundant supply of paper towels to dry hands.

Question 12

What is the correct response to a sewage backflow in an operation?

Accepted Answer

If you have a sewage backflow in your restaurant, you should start by closing the operation. Next, correct the cause of the the backup. You should call a plumber immediately. Finally, you need to clean the area of the spill to prevent fecal contamination using a strong cleaning solution. This can create a difficult situation for a restaurant manager. However, public safety must be prioritized.

Question 13

Where may mop water be disposed of?

Accepted Answer

Mop water should disposed of in a floor drain or utility sink basin designed for dumping water. Mop water should not be dumped in a sink used for food preparation or hand washing. Ideally, this special utility sink will be co-located with the area storing cleaning supplies and tools should include a drain as well as a faucet for filling buckets.

Quiz 1: Food Safety