Food Safety and Handling Quiz

Questions and Answers

What must a food handler who cuts a finger while working do?

Wear a glove over the cut.

Bacteria generally grow well in foods that contain what characteristics?

Contain protein, are moist, and are neutral to slightly acidic.

How should food handlers verify that cold TCS foods are being received at the proper temperature?

Take temperatures with a calibrated thermometer.

Which food is being correctly thawed under running water?

Poultry at 68°F (20°C). Signup and view all the answers

What information does a chlorine test kit provide about a sanitizing solution?

Concentration. Signup and view all the answers

What is the condition called when the pressure of the water supply drops below that of the contaminated supply?

Backsiphonage. Signup and view all the answers

Hand antiseptics may only be used if they are approved by whom?

The FDA. Signup and view all the answers

Which physical contaminant could be associated with salmon?

Fish bone. Signup and view all the answers

Food handlers can perform which activity using their bare hands?

Slicing loaves of bread. Signup and view all the answers

Which pathogen multiplies rapidly in any perishable food that is left in the temperature zone?

Bacteria. Signup and view all the answers

To guard against seafood toxins, it is important to buy fish from who?

Approved suppliers. Signup and view all the answers

Water activity is a measure of what?

Vapor pressure. Signup and view all the answers

What should a cook do if a hot stockpot of beef stew is placed directly in the cooler at 11 p.m. and found to be at 82°F (28°C) at 8 a.m.?

Throw it out. Signup and view all the answers

What is the use-by date for a seafood salad made with lobster meat and calamari, if the lobster has a use-by date of May 18 and the calamari has a use-by date of May 20?

May 17. Signup and view all the answers

What should be the minimum internal temperature for hot cooked beef when delivered to an off-site event?

135°F (57°C). Signup and view all the answers

What is the safest way to thaw a large frozen turkey?

Under refrigeration at 41°F (5°C) or below. Signup and view all the answers

When must single-use gloves be worn by a food handler?

When he or she has an open wound on one of his or her hands. Signup and view all the answers

What documentation should accompany a delivery of sushi-grade fish?

Documentation that the fish has been inspected and graded. Signup and view all the answers

What should the third compartment of a three-compartment sink contain?

Sanitizing solution. Signup and view all the answers

How should shell eggs be handled to ensure that omelets are safe for service?

Crack all of the eggs at once into a large container kept near the cooking station. Signup and view all the answers

When should food handlers wash their hands?

After engaging in activities that contaminate hands. Signup and view all the answers

Where may a food handler chew tobacco?

In designated areas. Signup and view all the answers

How does norovirus contaminate food?

Improper hand washing by a food handler. Signup and view all the answers

Why must light bulbs in food prep areas be shielded, coated, or otherwise shatter-resistant?

To prevent physical contamination. Signup and view all the answers

Raw TCS food must be stored at a temperature no higher than what?

41°F (5°C). Signup and view all the answers

Study Notes

Food Handling and Safety

A food handler with a cut must wear a glove to prevent contamination.
Bacteria thrive in protein-rich, moist, neutral to slightly acidic foods.
Cold TCS (Time/Temperature Control for Safety) foods must be checked with a calibrated thermometer upon receipt.
Proper thawing of poultry requires running water at or below 68°F (20°C).

Sanitization and Contaminants

Chlorine test kits measure the concentration of sanitizing solutions.
Backsiphonage occurs when water pressure drops, allowing contamination.
Hand antiseptics must be FDA approved for use.
Salmon may carry physical contaminants like fish bones.

Cooking and Food Preparation

Bare hands can be used to slice loaves of bread.
Bacteria multiply rapidly in perishable foods left in the temperature danger zone.
Seafood should always be sourced from approved suppliers to avoid toxins.

Food Storage and Temperature Control

Water activity measures vapor pressure, relevant in food safety.
Hot food, like beef stew, should not exceed 41°F (5°C) when stored; discard food at 82°F (28°F) after overheating.
The use-by date for prepared seafood should align with the earliest ingredient date, in this case, May 17.

Safe Cooking Practices

Hot cooked beef should be delivered at a minimum temperature of 135°F (57°C).
The safest thawing method for large poultry like turkey is refrigeration at 41°F (5°C) or lower.
Single-use gloves are essential for food handlers with open wounds.

Quality Control and Documentation

Sushi-grade fish shipments must have supplier documentation verifying inspection and grading.
The third compunction sink should contain sanitizing solution for effective cleaning.

Food Safety Protocols

Eggs for omelets should be cracked in a clean, large container to ensure safety.
Handwashing is crucial after any activity that contaminates hands.
Chewing tobacco by food handlers is permitted only in designated areas.

Contamination Awareness

Norovirus contamination is primarily due to improper handwashing.
Food prep areas require shatter-resistant light bulbs to prevent physical contamination.
Raw TCS foods must be stored at temperatures not exceeding 41°F (5°C).

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Description

Test your knowledge on food safety and handling practices in this comprehensive quiz. Covering essential topics such as sanitization, cooking, and storage, this quiz is designed for anyone looking to ensure food safety. Prepare to check your understanding of regulations and safe food practices!