Question 1

Which of the following sources of food is not acceptable to serve in a restaurant?

Accepted Answer

Home preserved foods are not an acceptable form of food to serve in a restaurant. All sources of food served in your restaurant should come from reputable dealers of food, such as wholesalers and distributors. At no time should you bring home preserved foods into your restaurant.

Question 2

In a kitchen refrigerator, the following order is an acceptable order to store goods, listed from lowest point in the refrigerator to highest point:

Accepted Answer

Poultry, then meat, then vegetables is the correct order to store goods in your refrigerator listing from the bottom of the refrigerator to the top. Since poultry is the most hazardous food on the list, it is important to place it on the bottom shelf of the refrigerator, followed by meat, and finally vegetables at the top. At no time should you place vegetables or fruit that you intend to serve raw below any food that must be cooked.

Question 3

The presence of microorganisms is a form of:

Accepted Answer

Microorganisms are a form of biological hazard. Since microorganisms are of a biological nature, they fit into the category of biological hazards.

Question 4

Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.

Accepted Answer

The internal temperature at which potentially hazardous foods must be stored to prevent rapid bacteria growth is 40 °F or lower. This temperature is the lower limit of the Danger Zone, meaning that foods should be stored at temperatures below this minimal threshold to avoid such bacteria growth. While you may store foods at lower temperature, you need to make sure they do not rise above this temperature barrier while in storage.

Question 5

You have just finished cutting raw chicken on your cutting board and your next task is to cut onions for a raw salad. What step should be taken before cutting the raw onion?

Accepted Answer

You should wash, rinse, and sanitize the cutting board before cutting onions for a raw salad, especially after you have just cut raw chicken. This is even truer since you will be serving the onions raw on a salad and the chicken (which is raw), is a potentially hazardous food.

Question 6

Foods that are decomposed or produced in unsanitary conditions are considered:

Accepted Answer

Adulterated Foods are foods that are decomposed or have been produced in unsanitary conditions. Since these two conditions will most certainly lead to food borne illness, it is important to label foods with their date of entry into the restaurant, as well as source foods from reputable sources.

Question 7

Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution are for:

Accepted Answer

Wiping spills is the only use for cloths submerged in sanitary buckets containing the proper sanitation solution. Washing cutting boards requires a sink to wash, rinse, and sanitize the cutting boards. Washing hands always requires hand soap and a sink. Wiping spills with a sanitized cloth is a good way to clean immediate spills, as well as limit the risk of potentially hazardous risks from becoming problematic in the kitchen in the future.

Question 8

Bacteria, viruses, parasites, and mold are all causes of foodborne illnesses. What is the other cause of foodborne illnesses?

Accepted Answer

Contamination by chemicals or other toxins is the final source of foodborne illnesses after bacteria, viruses, parasites, and mold. The U.S. Food and Drug Administration lists chemical contaminants, metals, natural toxins, and pesticides as the primary causes of non-pathogenic foodborne illnesses.
Natural toxins are generally a byproduct of food processing techniques, and do not include toxins associated with inherently poisonous foods, such as some species of mushrooms or fish. Allergies are immunological conditions that are triggered by allergens, but allergic reactions are not considered a foodborne illness.

Question 9

The pathogen most associated with undercooked beef, especially hamburger, is:

Accepted Answer

E coli. is the pathogen most often associated with undercooked beef. Of particular concern is E. coli 0157:H7, a powerful strain of E. coli which is among several strains of E. coli with negative consequences for many specific groups. To avoid E. coli from becoming problematic within your restaurant, make sure to avoid cross contamination and cook beef to a well done temperature.

Question 10

The minimum cooking temperature for raw pork in a restaurant environment is:

Accepted Answer

The minimum cooking temperature for a raw pork product in a restaurant is 145°F. The FDA previously recommended the minumim temperature to be 160°F, but lowered it in 2011.

Question 11

Which one of the listed types of thermometers is not permitted in a restaurant kitchen for use as a cooking temperature indicator?

Accepted Answer

A Pop-up thermometer is not permitted in a restaurant kitchen for use as a cooking temperature indicator. Often found in poultry products on supermarket shelves, these plastic tools are helpful for home cooks to determine if the meat is cooked or not. However, this thermometer is not suitable to gauge the temperature of a food product within a restaurant kitchen.

Question 12

Of the following listed items, which is not permitted for employees to wear in a restaurant kitchen?

Accepted Answer

Jewelry is not permitted in a restaurant kitchen for employees to wear. This is due to the fact that jewelry, including watches, can easily slip off the employee and land in the food, becoming a physical hazard. Prescription eyeglasses are permitted for those who have a legitimate need. Baseball hats can be used instead of a plastic or paper hat.

Question 13

When cleaning dishes, glassware, or silverware in a restaurant, which of the following orders of cleaning is the proper order to ensure clean eating utensils?

Accepted Answer

Wash, rinse, then sanitize is the correct order in which to ensure the cleanliness of silverware, glassware, and dishes. While answer C (wash, sanitize, rinse) is close to the correct answer, it is the soap and not the snaitizer that needs to be removed to prevent clients from potentially ingesting hazarodus substances. All sanitizing substances must be foodsafe and used in the correct proportions.

Question 14

Of the following listed foods, which category requires you to save and store tags related to the date and place of origin?

Accepted Answer

Clams and oysters (and other crustaceans) require that you remove and save the tags, which display information regarding the date and place of origin. Since these two foods are often eaten raw and are associated with food borne illness, it is important that you keep the tags related to any of these products in your records.

Question 15

If a food falls on the floor, what is the proper action to take?

Accepted Answer

If food falls on the floor, you should immediately throw the food in the garbage. There is no such thing as the three second rule and there is no acceptable way to clean the food. The only answer is to throw the food out.

Question 16

Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?

Accepted Answer

Clostridium perfringens is the type of bacteria most of associated with foods that have been left in the danger zone for more than four hours. It is often referred to as the "cafeteria germ" since many outbreaks are associated with foods sitting in food steamers for more than four hours. To reduce the chance of this bacteria from becoming a problem, make sure to limit the amount of time a food spends in the danger zone.

Question 17

A package of opened hot dogs should only be used for no more than which amount of days?

Accepted Answer

A package of opened hot dogs should only be used for a period of one week or less. Any time above this limit might result in food borne illness.

Question 18

The two categories of microbial induced food borne illness can be described through the following two terms:

Accepted Answer

Infection and Intoxication are the two categories of microbial induced food borne illness. Intoxication refers to the chemical byproducts produced by microorganisms which can get you sick, while infection refers to the penetration of microorganisms into the body through the digestive tract.

Question 19

At what temperature maximum should your refrigerator be kept at all times?

Accepted Answer

Your refrigerator should always be kept at a temperature of 40 °F or below. Since the Danger Zone starts at 41 °F, it is important to keep all perishable foods at a temperature of 40 °F or below.

Question 20

Which of the following methods is NOT a proper method for defrosting frozen meat?

Accepted Answer

Defrosting on the countertop is not an acceptable method for defrosting meat. It can take a very long time for foods to defrost on a countertop, meaning that bacteria on the outer surface of the meat can grow to dangerous levels, while the inner portion of the meat is still frozen. For this reason, it is important to defrost foods in a proper manner.

Quiz 1: Food Safety