Question 1

Controlling time and temperature helps to:

Accepted Answer

Controlling time and temperature helps to control microbial growth by reducing how much time a food spends in the danger zone. This in turn keeps the food fresh and will help it last longer if it is not all used right away.

Question 2

Food safety begins at what stage in the restaurant process?

Accepted Answer

Food safety begins during the receiving stage of the restaurant process. This ensures that all goods that enter the restaurant are compliant.

Question 3

A parasite is best defined as:

Accepted Answer

A parasite is best defined as an animal which requires another animal for growth. Parasites require hosts to grow and live, so they are of particular concern when it comes to the food chain.

Question 4

Bacteria that causes food borne illness can often be killed by which means of cooking?

Accepted Answer

Cooking food is the method for killing bacteria that causes food borne illness. To make sure bacteria have been properly killed during the cooking process, make sure to cook the food to the recommended temperature.

Question 5

The most important action a cook can take to control food borne disease is:

Accepted Answer

Washing hands often is the best action a cook can take to control food borne diseases. While there are many required actions on the part the kitchen staff, washing hands is perhaps the most important tool in a food handler's safety arsenal.

Question 6

Alligator, possum, or other exotic meats can be served in your restaurant as long as:

Accepted Answer

Alligator, possum, and other exotic meats can be served in a restaurant as long as the meat comes from an approved USDA meat plant. While these meats might seem bizarre, as long as they are processed by an approved plant under the control of the USDA, it is perfectly fine to serve these meats in a restaurant.

Question 7

Anisakis food poisoning is commonly associated with which of the following foods?

Accepted Answer

Anisakis food poisoning is most often associated with wild salmon. Anisakis food poisoning is often associated with fresh water fish, making the thorough cooking of fresh water fish an important part of food safety.

Question 8

The grill in the kitchen has broken and you are also out of water. Which of the following actions should occur?

Accepted Answer

If the restaurant is out of hot water, you should close the restaurant. While minor breakdowns of hot water (for fifteen to thirty minutes) might not be of great concern, as the service becomes busy, this problem can cause serious issues when it comes to food safety. If the hot water is not working, call a repairman immediately and stop service until the problem is solved.

Question 9

The most frequent cause of fires in a restaurant can be traced to:

Accepted Answer

Greasy hood and vent systems are the most frequent cause of fires in restaurants. To reduce this risk, make sure to clean all cooking hoods and ventilation systems after the completion of each business day.

Question 10

The most important aspect of pest control can be traced to:

Accepted Answer

The correct answer is B, depriving pests of food, water and shelter is the most important aspect of pest control. If you can successfully negate a pest's ability to find food and water in your restaurant, the pest will search for shelter elsewhere.

Question 11

A dial faced thermometer used in a restaurant kitchen should have a temperature range of what values?

Accepted Answer

A dial faced thermometer found in the kitchen should have a range of 0°F to 220°F. This ensures that all cooking and storage temperatures associated with cooking can be measured using the thermometer.

Question 12

A sanitizer test strip should be dipped in the sanitation solution for a minimum of how many seconds?

Accepted Answer

Sanitizer strips should be dipped in the sanitation solution for 10 seconds before being removed. While this is a good general guide, make sure to check the package of the sanitation strip for specific instructions.

Question 13

Of the following listed hazards, which one is considered a biological hazard?

Accepted Answer

Sneezing on the food is considered a biological hazard. Since the nose contains microbes and other biological hazards, the act of sneezing can be traced to a biological hazard.

Question 14

A food borne intoxication occurs when:

Accepted Answer

A food borne intoxication occurs when toxins produced by pathogens enter the body. Sometimes, the bacteria is not a problem itself; it is the chemical toxins produced by the bacteria that are harmful to humans. For this reason, the term intoxication is just as important to remember as Infection.

Question 15

When preparing marinara sauce in the kitchen, you notice that one of the cans of tomatoes is foamy at the top and smells. The correct action to take is to:

Accepted Answer

If a can of tomatoes is foamy at the top and smells, the proper action is to throw the can of tomatoes in the garbage. When it comes to canned foods, you cannot take any chance in regards to food safety due to the sensitive nature of the canning process. Remember: when it doubt, throw it out.

Question 16

Which of the following is a common food mold?

Accepted Answer

Cladosporium is a common food mold. This mold is often associated with poultry products and can cause food borne illness.

Question 17

The first step to clean kitchenware in a three compartment sink is to:

Accepted Answer

The first step to cleaning kitchenware in a three compartment sink is to scrape excess food off the pot and soak the pot. Removing all remaining scraps is important since food borne pathogens can survive beneath such areas of a pot.

Question 18

A USDA grade for a meat product concerns the:

Accepted Answer

A USDA grade for a meat product concerns the quality of the meat. A USDA grade has nothing to do with the safety of the product, just the quality of the fat marbling within the meat.

Question 19

A food borne infection occurs when:

Accepted Answer

A food borne infection occurs when bacteria enters the blood stream. As the bacteria makes its way through the digestive system, harmful microbes can break through the wall of the digestive tract and become a menace to the health of consumers.

Question 20

The presence of ice crystals on top of ice cream in the freezer is a sign of:

Accepted Answer

The presence of ice crystals on top of ice cream in the freezer is a sign of refreezing. This is an indicator that the ice cream has been in the restaurant for too long and is too old to serve. The correct action is to throw the ice cream away.

Quiz 1: Food Safety