Question 1

A material safety data sheet, required for all chemicals that a restaurant uses, informs you about:

Accepted Answer

A material safety data sheet informs you of the physical hazards of a chemical used in a restaurant. This form will help you decide how to use the chemical, where to use the chemical, as well as the ideal storage environment for the chemical.

Question 2

When preparing Caesar salad in a restaurant, the following action is always required:

Accepted Answer

When preparing Caesar salad in a restaurant, you should always wear plastic gloves. Since this salad is served raw, wearing plastic gloves when preparing the salad is absolutely essential.

Question 3

What is the most important personal hygiene practice?

Accepted Answer

Washing your hands is the most important personal hygiene practice. While the other answers are important aspects of personal hygiene, by far the most important step you can take to prevent food borne illness is to wash your hands.

Question 4

What method do bacteria use to reproduce?

Accepted Answer

Bacteria reproduce asexually by dividing in two. This manner produces two single-celled organisms with the same genetic content.

Question 5

Which of the following conditions does not lead to rapid bacterial growth?

Accepted Answer

Rapid cooling does not lead to rapid bacteria growth. Since cool temperatures tend to reduce the ability of bacteria to reproduce and grow, rapidly cooling a food will significantly reduce the rate at which bacteria divide.

Question 6

Which of the following foods is least likely to cause an allergic reaction for your customers?

Accepted Answer

Salt is the least likely food listed that might cause an allergic reaction among your customers. The reason can be traced to the fact that salt is not a major eight allergen. With this said, peanut, milk, and soy are all major eight allergens.

Question 7

Which of the following methods does the FDA recommend when choosing a food supplier?

Accepted Answer

The FDA recommends that you use GMPs when choosing a food supplier. Good Manufacturing Practices will give you a good sense of how reputable a food supplier truly is.

Question 8

Which of the listed events will likely lead to cross contamination?

Accepted Answer

All of the above answers are likely to lead to cross contamination. To prevent this from occurring, make sure to always wash cutting boards after each use, place eggs on the bottom shelf of the refrigerator, and make sure to store chemicals in a separate area of the restaurant.

Question 9

Which of the listed goods should be returned to the supplier upon inspection?

Accepted Answer

Cans that are rusty should be returned to the supplier upon inspection. Since rusty cans are a sign that the canned food is old or has been stored in an environment not suitable for GMPs, it is suggested that you return such items to the supplier.

Question 10

Which of the following items is prohibited in an employee bathroom?

Accepted Answer

Cloth towels are not permitted in a restaurant's employee bathroom. Instead, paper towels should be provided to avoid any amount of contamination within the restaurant.

Question 11

After you have washed your hands, which of the following items is an acceptable item to dry your hands with?

Accepted Answer

After you have washed your hands, a single-use paper towel is an acceptable item to dry your hands with. While a cloth item might sound acceptable, cloth items should never be used to dry your hands.

Question 12

If foods have passed their expiration date in the dry storage area of the kitchen, then the food should be:

Accepted Answer

If a food has passed its expiration date in the dry storage area of the kitchen, then the food should be thrown away. While you might be tempted to use the food for a staff meal, it is best that you do not take a chance with the health and well being of the staff and throw the food out.

Question 13

Which of the following agencies is responsible for controlling food safety in your restaurant?

Accepted Answer

The agencies responsible for controlling food safety in your local restaurant is the state or local Department of Health. While federal agencies can give advice and guidance for food safety issues, it is the state or local municipality which administers the food safety standards of a restaurant.

Question 14

Of the following listed foods, which one is most likely to cause a food borne illness?

Accepted Answer

Cooked rice is the food listed that is most likely to cause a food borne illness. While dry rice is not likely to cause a problem related to food safety, once the rice is cooked, spores can propagate in the cooked rice, making the food a potential food safety risk.

Question 15

When a food product comes into contact with something that contains toxic chemicals:

Accepted Answer

When a food product comes into contact with a toxic chemical, a chemical hazard occurs. To avoid this from happening, make sure that no toxic chemical is present when preparing food in the kitchen.

Question 16

Which of the following events is a key factor in the rapid growth of microorganisms?

Accepted Answer

Time and temperature control is a key factor in the rapid growth of microorganisms. While personal hygiene and the humidity of a kitchen can play a role in the presence of bacteria, as well as a bacteria's ability to grow, the factors of time and temperature are directly responsible for the growth rate of bacteria.

Question 17

Which of the following methods is an acceptable way to thaw a fifteen pound turkey?

Accepted Answer

Gradual thawing in the refrigerator is the acceptable method to thaw a turkey when considering all of the listed answers. This thaws the turkey at an acceptable rate, while the remaining answers expose the turkey to dangerous temperatures for too long.

Question 18

The upper limit of the Danger Zone is:

Accepted Answer

The upper limit of the Danger Zone is 140 °F. To prevent food pathogens from growing in food, it is important to limit the amount of time a food spends under this temperature during the cooking process. Before the cooking process begins, make sure the food is at a temperature of 40 °F or below.

Question 19

Employee training concerning personal hygiene should start:

Accepted Answer

An employee should begin to be trained in matters concerning personal hygiene after the employee has been hired. This ensures that the employee will come to his or her first day of work in a sanitary and acceptable manner.

Question 20

Which of the following items would most likely cause a food to become unsafe?

Accepted Answer

Earrings are the items that would most likely cause a food to become unsafe. While the listed shirt, ha, and shoes do not pose risks to the food itself, an earring could easily fall into the food, becoming a physical hazard.

Quiz 1: Food Safety