Question 1

Which of the following is a potentially hazardous food?

Accepted Answer

Ice cream is considered a potentially hazardous food. In addition to melting, ice cream can be exposed to temperatures within the Danger Zone and then re-freezed. This creates conditions in which microbes have time to grow, making the dessert unsafe to consume.

Question 2

To what temperature should leftover foods be heated before serving to customers on the following day?

Accepted Answer

Leftover foods should always be cooked to a temperature of 165°F to ensure that all food pathogens are killed. Remember to also cool the initial food (the food from the previous service) in a proper manner to ensure the food has not become contaminated over night.

Question 3

Salmonella poisoning is most often associated with the following source:

Accepted Answer

Salmonella poisoning is most often associated with undercooked eggs and poultry products. While raw milk can be a source of salmonella poisoning, pasteurized milk is not a source within the expiration date.

Question 4

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

Accepted Answer

Changing fry oil every night is the best way to reduce the chances of food borne illness due to fry oil. While fry oil reaches high temperatures during the day, as the oil cools and residual food grows in the oil over night, the chances of food borne intoxicants growing to dangerous levels increases significantly.

Question 5

The cold storage time for ground beef in a refrigerator set to 40°F or below is:

Accepted Answer

The cold storage time for refrigerated ground beef is one to two days. Any amount of time beyond this limit will increase the chances of food borne illness caused by E. coli and other pathogens. Ground beef is of particular concern due to the anaerobic nature of the ground meat.

Question 6

Which event could lead to the contamination of food?

Accepted Answer

Storing chemicals on top of rice can lead to the contamination of food. If the chemicals ever leak, they can easily make their way to the rice. To avoid this situation, make sure to store cleaning chemicals in a different section of the restaurant.

Question 7

Potentially hazardous foods must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in how many hours?

Accepted Answer

Potentially hazardous food must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in four hours. This reduces the risk of food borne illness tremendously. The reason for the sliding scale is due to the rapid ability for bacteria to grow quickly in the upper temperature region.

Question 8

Which of the following foods have a safe minimum internal temperature of 160 °F or below?

Accepted Answer

All of these foods have a safe minimum internal cooking temperature of 160 °F or lower. Beef and lamb have a safe minimum internal cooking temperature of 160 °F; eggs have a safe minimum internal cooking temperature of 145 °F. 
Cooking food above its minimum safe internal cooking temperature will significantly reduce the chances of food-borne illness.

Question 9

An employee is cutting meat on a deli slicer. Which of the following actions can lead to the contamination of food?

Accepted Answer

All of the above answers can lead to the contamination of food. While sanitary wipes or cloths are good for cleaning spills, they cannot substitute as a method of cleaning. Therefore, they can lead to the contamination of food. A slicer should be cleaned after cutting each type of meat of cheese by unplugging the machine and taking the components off. From here, you should take the components to the dishwasher or pot washing sink for a thorough cleaning.

Question 10

All of the following will affect the sanitation ability of a diluted sanitizer except:

Accepted Answer

Dipping test strips into the sanitation solution will not affect the sanitation ability of the solution. Since these strips have very little chemical reactivity, they do not affect the ability of the solution to sanitize the surface.

Question 11

When you are receiving a food order from one of your suppliers, it is important to:

Accepted Answer

Checking the internal temperature of potentially hazardous foods should occur when receiving an order from a supplier. Since it is quite possible for PHFs to increase in temperature above 40 °F when being transported in the truck, it is important that you monitor the temperature of these foods when they arrive at the restaurant.

Question 12

Which of the following is not an acceptable way of cooling a soup in a kitchen? (Choose all that apply.)

Accepted Answer

Cooling a soup on a counter in a cool area of the restaurant, or in the refrigerator, are not acceptable methods of cooling a potentially hazardous food in the kitchen. The goal is to reduce the temperature of soup to below 40 °F as fast as possible, either by adding ice or by submersing it in an ice bath.

Question 13

Which of the following is an example of a physical hazard found in food?

Accepted Answer

Chicken bones are a source of physical hazards found in food. The remaining answers are examples of chemical and biological hazards.

Question 14

Of the bacteria listed, which one is commonly linked to cooked rice?

Accepted Answer

Bacillus cereus is the bacteria most commonly linked to cooked rice.

Question 15

A worker in your restaurant spends the entire eight hour shift shaping hamburger patties. How often should the employee change his or her gloves?

Accepted Answer

The worker should change gloves every hour. Since food pathogens can grow on gloves during the course of the patty making process, it is important to change gloves every hour to avoid bacterial growth.

Question 16

What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen?

Accepted Answer

Saving Material Safety Data Sheets (MSDS) is important since you can easily identify risks associated with the raw ingredients, as well as any allergen that might be present. It is important to identify these risks and allergens so that customers with acute needs can be made aware of any possible risk to their health.

Question 17

In what area of the restaurant should pesticides be stored?

Accepted Answer

Pesticides should be stored in a locked compartment within the restaurant. This locked compartment should not be mixed with any other good inside the restaurant, even if the good is for cleaning purposes. Since pesticides can lead to extremely serious if not deadly health risks, it is important to sequester these chemicals to a place that only management can access.

Question 18

Which of the following regulatory bodies has the ability to inspect individual restaurants within a national food chain?

Accepted Answer

None of the above listed agencies has the ability to inspect individual restaurants, even if the restaurant is part of a national food chain. While government bodies have the right to review the food safety practices of a national food chain, it is the responsibility of the state to inspect the individual restaurant.

Question 19

Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?

Accepted Answer

Vibrio vulnificus is the pathogen most commonly associated with food borne illness when compared to the above list. Symptoms include diarrhea, stomach pain, and vomiting lasting two to eight days. May result in a blood infection or death to those with a weak immune system.

Question 20

Under which listed condition should you reject the delivery of a carton of raw chicken?

Accepted Answer

A shipment of chicken should be rejected when the surface temperature of the meat is 80°F. This temperature is a serious indication that the chicken has been transported in a van or truck that has a broken refrigerator unit or has none at all. Since you cannot accurately assess the amount of time the chicken has been exposed to such high temperatures, it is best that you reject the delivery.

Quiz 1: Food Safety