Question 1

A large section of mozzarella cheese has a blue moldy substance attached. The correct action is to:

Accepted Answer

You should throw the entire piece of cheese away if there is any blue mold on the cheese. While you might be able to cut away the visible portion of mold, the entire piece of cheese has certainly been compromised with the mold. The correct action is to throw any spoiled food away. Throwing out everything that was stored next to the conmtmainated cheese is unnecessary if all items have been packaged correctly for storage.

Question 2

Johnny Two Thumbs spills an expensive portion of caviar on a cutting board that was just used to cut raw chicken. The correct action to take is:

Accepted Answer

You should throw the caviar out if it touches a cutting board that was just used to cut raw chicken. While this might be an expensive mistake, it is a mistake that cannot be fixed. Unfortunately, the only safe action is to throw the caviar away.

Question 3

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

Accepted Answer

Norovirus contamination is most often associated with oysters. While oysters are the answer in this question, norovirus can be traced to many types of food including fruit and vegetables.

Question 4

Foods prepared in sous vide equipment are particularly susceptible to the following type(s) of bacteria:

Accepted Answer

Foods prepared in sous vide equipment are particularly susceptible to anaerobic bacteria. This means that the bacteria proliferate in low oxygen environments. Since the technique of sous vide takes the oxygen out of foods, anaerobic bacteria must be considered extensively.

Question 5

Which of the following foods can lead to serious illness, even death?

Accepted Answer

Home infused olive oil with garlic and herbs is a food that can lead to serious illness, even death. The reason is due to the fact that garlic and herbs can contain harmful bacteria that thrive in an oil environment. Also, home infused oil should not be used in the restaurant. To avoid this issue, make sure to infuse oils in the kitchen and to throw any remaining oil out at the end of the night.

Question 6

An individual comes to the kitchen door offering to sell some fish they caught in the river hours earlier. The correct action to take is:

Accepted Answer

You should turn the individual away from the restaurant. While the quality of the fish might be fantastic, this source of food is not an acceptable supplier, making the food illegal to use in the kitchen.

Question 7

Two kitchen workers decide to take a break and step outside. The correct action for the non-smoking employee is to:

Accepted Answer

The correct action for the non-smoking employee to take is to wash his or her hands then return to work. No employee can return to work after taking a break without washing his or her hands.

Question 8

The bacteria Vibrio vulnificus is commonly associated with which of the following foods?

Accepted Answer

Vibrio vulnificus is commonly associated with shellfish. In particular, this type of bacteria is often associated with eating undercooked or raw shellfish. With symptoms including diarrhea, stomach pain, and vomiting, this illness can last up to eight days.

Question 9

A crate of milk is taken off the delivery truck with a ballooned appearance and an expired sell by date. The appropriate action to take is:

Accepted Answer

If a crate of milk comes off the delivery truck and the milk carton is ballooned with an expired sell by date, you should refuse the milk and send it back. The milk should not enter the restaurant and you should inform the driver of the condition of the milk.

Question 10

The term "NSF" stands for:

Accepted Answer

NSF stands for the National Sanitation Foundation. The National Sanitation Foundation is an agency that oversees the development of kitchen equipment and has resources regarding food safety tips.

Question 11

The highest temperature that a food should reach while in the refrigerator is:

Accepted Answer

The highest temperature that a food should reach while in the refrigerator is 40 °F. Since the lower limit of the danger zone is 41 °F, all foods in the refrigerator should be kept at a temperature no higher than 40 °F.

Question 12

How often should health inspectors inspect your food service establishment?

Accepted Answer

Health inspectors should inspect your food service establishment at least once a year. If you have violations, you can expect the food inspector to give a visit more than once a year.

Question 13

It is commonly known that mice can enter a kitchen as long as a hole in the wall exists that is ____ inches in high.

Accepted Answer

A mouse can fit through a hole in the wall that is no larger than ¼ inch. Being small and flexible in nature, mice can squeeze through very small spaces, making it important to seal all holes in the wall.

Question 14

Your restaurant runs out of snapper and there is a fish store across the street. The fish store sells snapper. The correct action to take is:

Accepted Answer

If your restaurant runs out of snapper and there is a fish store across the street, it is perfectly fine to go across the street and purchase some fish. A fish store, approved as a food retail store, is a perfectly fine place to buy fish. While more expensive, there is no reason to feel you need to remove the snapper from your menu if you do not want to.

Question 15

The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be cooked is:

Accepted Answer

The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be cooked is 145°F. While ground mixtures of the meats must be cooked to an internal temperature of 165°F, whole pieces of these meats can be cooked to a lower temperature, but should be cooked to a temperature of at least 145°F.

Question 16

The ice point and boiling points are:

Accepted Answer

The ice point and boiling points are a way to calibrate your thermometers. Since the ice point occurs at 32°F and the boiling point occurs at 212°F, these two measures are a great way to calibrate your kitchen thermometers.

Question 17

How many days can bacon be stored safely in a refrigerator?

Accepted Answer

Bacon can be stored in a refrigerator safely for up to seven days. To avoid spoilage, cook your bacon when the seven day limit has been reached and store the cooked bacon in the refrigerator.

Question 18

The definition of sanitizing is:

Accepted Answer

The definition of sanitizing in a restaurant kitchen is reducing the microbial load on a food surface. While the term sanitizing implies that the entire surface is removed of bacteria, it is impossible to remove all bacteria, making the listed definition a much better fit.

Question 19

Under which condition is a food inspector most likely to close your food establishment?

Accepted Answer

A food inspector is most likely to close your food establishment if two or more complaints of sickness have been reported by customers. Before closing your establishment after receiving the complaints, the inspector will come to your restaurant to find evidence. If the inspector finds evidence for the food outbreak, you can expect to be closed until the risk is eliminated.

Question 20

If an employee comes to work with severe diarrhea and the chills, the most appropriate action for the manager to take is:

Accepted Answer

If an employee comes to work with severe diarrhea and chills, the most appropriate action for the manager to take is to send the employee home. Since these two factors are a good indicator of a food borne illness, it is best to send the employee home until they are feeling better.

Quiz 1: Food Safety