Question 1

A food outbreak is defined as an event:

Accepted Answer

A food outbreak is defined as an event with two or more complaints with regards to food borne illness. Once two people make a claim of becoming sick due to a food poisoning event, the event becomes defined as a food outbreak.

Question 2

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

Accepted Answer

McDonald's is not an approved food source for serving in a restaurant. While there is no food safety violation with McDonalds' food, it is illegal to buy finished foods at any restaurant and serve them in your own restaurant.

Question 3

If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action to is:

Accepted Answer

You should send the employee home if they come into work with dirty fingernails, unkempt hair, and smell of body odor. Any unsanitary employee should be sent home to correct their appearance, at which time they may return to work.

Question 4

If you are preparing a fish dish that contains clams and mussels and notice the clams and mussels are open before cooking you should:

Accepted Answer

If you are preparing a shellfish dish and the clams and mussels are open prior to cooking, you should throw the shellfish out. Opened clams and mussels is a sure sign of food spoilage. Therefore, it is important to throw such foods in the garbage.

Question 5

If you are running dangerously low on cleaning detergent for the dishwasher and cannot make it through the entire day you should:

Accepted Answer

If you are running dangerously low on cleaning supplies, you should go to the store and purchase a comparative product to get you through the day. With this said, you should immediately contact your chemical supply company to try to get the correct detergent as soon as possible. While you might be able to cover any food safety need, using an unapproved dishwasher detergent can cause serious problems to your machine.

Question 6

Which of the following actions is considered unsafe for the kitchen staff?

Accepted Answer

Chewing gum while working is considered unsafe for the kitchen staff. While gum limits a cook's ability to taste, the gum can also become lost in a food meant for customers. This makes gum an unsafe employee practice.

Question 7

The following method is the best method for teaching employees the proper methods of food safety:

Accepted Answer

All of the above listed practices are good ways to teach an employee about proper food safety practices. In fact, using a number of methods engages the employee to critically think about food safety, making oversight less of an issue.

Question 8

Cans with the following feature(s) are considered unsafe for restaurant use:

Accepted Answer

All of the above listed features are considered unsafe for restaurant use. Rusty cans and outdated cans are old, making the contents of the cans unsuitable for food consumption. Cans with dents can be a sign that the food inside has not been properly processed, making the contents dangerous to consume.

Question 9

Jaundice (yellowing of the skin and eyes) is a sign of what food borne illness?

Accepted Answer

Jaundice is a sign of Hepatitis A, which can causedamage to the liver. Cold cuts and sandwiches, raw vegetables and salads, raw or undercooked shellfish, and iced drinks are commonly implicated in outbreaks.

Question 10

Which of the following is a chemical contaminant?

Accepted Answer

Detergent is considered a chemical contaminant. While detergent is often used in dishwashers and at the pot washing station, when it comes to consuming food, having a chemical detergent present in the food is certainly an example of a chemical hazard. Glycerol, also known as glycerine or propanetriol, is a non-toxic artificial sweetener, so it is not a contaminant. Unwashed vegetables may have residual pesticides on them, but they are more likely to harbor biological contaminants such as disease.

Question 11

Scombroid poisoning can be prevented by:

Accepted Answer

The only way to prevent scombroid poisining is to follow proper temperature controls immediately after catching fish. For this reason, the restaurant manager should ensure that seafood such as tuna, dolphin, and bluefish are bought from a reputable dealer.
 Scombroid poisoning is caused by a histamine produced after fish have been caught, so it cannot be removed after the fact by being cooked within 24 hours or by cooking to any temperature.

Question 12

Which of the following items listed below is being properly stored in the refrigerator?

Accepted Answer

Butter stored above shellfish is the item being stored correctly in the refrigerator. It is important that all potentially hazardous foods be stored in a manner in which the most hazardous food is stored below the least hazardous food. For this, raw meats and fish should never be stored above fruits, butter, and dairy products.

Question 13

Which of the following thermometer types is appropriate for checking the temperature of meat loaf?

Accepted Answer

A penetration thermometer is the correct type of thermometer to use when determining the temperature of meat loaf. Surface detecting thermometers only tell you the temperature of the outer surface of the meat, while you should be concentrating on the internal temperature of the meat. A pop up thermometer is in no way accurate and a hand temperature check does not exist.

Question 14

What is the maximum amount of time that fresh poultry can be kept in the refrigerator without having to cook the meat?

Accepted Answer

Fresh poultry should only be kept for up to one to two days in the refrigerator before cooking. This significantly reduces the chances for cross-contamination in the refrigerator, as well as reducing the chances for foodborne pathogens to become a problem in the raw meat.

Question 15

Table sugar used by customers for use in coffee or other beverages should be checked and replaced how often:

Accepted Answer

Table sugar used by customers should be checked and replaced every day. Since insects are prone to find sugar containers overnight while the restaurant is closed, you should make sure to replace these items once a day, preferably before the business day begins.

Question 16

To ensure that food pests such as flies or mice are not a problem within your kitchen, it is important to:

Accepted Answer

To ensure that food pests are not a problem within your kitchen, you should always hire an authorized pest control company. While you might be good at controlling pests and have a good eye for problems, nothing can replace the knowledge and expertise of professional pest companies when it comes to identifying and eliminating risks.

Question 17

Employees should wash hands after performing all of the following events, except:

Accepted Answer

Employees should always wash their hands directly after all actions listed except washing dishes. While it is important for employees to wash hands regularly, there is no direct reason to wash your hands after washing dishes.

Question 18

The second step of properly washing a food contact surface is:

Accepted Answer

Rinse is the second step of properly washing a food contact surface. Once again, the four steps of properly washing a food contact surface is wash, rinse, sanitize, and dry.

Question 19

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

Accepted Answer

Salmonella contamination is most often linked to poultry products. Symptoms of Salmonella poisoning include stomach pain, diarrhea, nausea, fever, and headache. Symptoms can persist for up to seven days.

Question 20

Freshly prepared food should be added to a buffet line using the following method:

Accepted Answer

Freshly prepared food should be added to the buffet line using a system of first in first out. This ensures that foods do not sit in the danger zone for more time than needed.

Quiz 1: Food Safety