Food Safety and Quality Quiz

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Questions and Answers

Which agency enforces food safety in a restaurant?

State or local regulatory authority

The primary safeguard of foodservice quality is adherence to _______.

Specifications

Quality in the foodservice system is defined by whom?

the customer through his or her satisfaction

To prevent backflow, what should be created?

an air gap between the faucet and the flood rim of the sink Signup and view all the answers

The greatest number of employee injuries in kitchens is from?

Slippery floors Signup and view all the answers

What must a handwashing station be equipped with?

Running hot and cold water, soap, single-use paper towels, waste container, and signage indicating that employees should wash their hands before returning to work Signup and view all the answers

If raw and ready-to-eat products must be stored in the same refrigerator, how should they be stored correctly?

Raw fish placed above raw poultry Signup and view all the answers

Based on the principles of FIFO, which of the following canned items are correctly placed (by date) on the shelves?

(Front of shelf) 2/12, 2/15, 2/25, 3/1, 2/27 (back of shelf) Signup and view all the answers

In which of the following situations is it permissible for food handlers not to wear disposable gloves?

Washing fresh fruits and vegetables Signup and view all the answers

According to the Americans with Disabilities Act, which of the following is true?

Organizations with 15 or more employees must provide equitable accommodations to disabled individuals. Signup and view all the answers

What type of oven is best for baking large quantities of bread?

Rotary Signup and view all the answers

Which of the following might be used to reduce unnecessary activity in a kitchen?

A floor plan showing the most direct route to equipment Signup and view all the answers

HAACP (Hazard Analysis Critical Control Point) is:

A method for promoting food safety Signup and view all the answers

What instruction should be given to kitchen staff if the temperature control gauge on a hospital foodservice dishwasher is not functioning?

Hand wash the dishes in hot water, disinfect in a sanitizing solution, rinse, air-dry. Signup and view all the answers

What should a food handler do after removing disposable gloves to assist a co-worker?

Wash his hands with warm water and soap in the hand-washing sink and replace the gloves with new ones Signup and view all the answers

Which of the following practices do not protect against cross-contamination? (Select all that apply)

Refrigerating all raw meat together Signup and view all the answers

The foodborne pathogen clostridium botulinum is:

Anaerobic, heat-resistant, and produces toxic spores Signup and view all the answers

Foodborne illness may be caused by which of the following? (Select all that apply)

Poor personal hygiene of food handlers Signup and view all the answers

A large group of people experience acute gastroenteritis 4-6 hours after eating custard pie. Which bacteria is most likely the culprit?

Staphylococcus aureus Signup and view all the answers

What is the primary cause of foodborne illness?

Bacteria Signup and view all the answers

What type of fire extinguishers can be used to put out electrical fires? (Select all that apply)

Ammonium sulfate Signup and view all the answers

Per cubic feet of space, which oven is most efficient?

Convection Signup and view all the answers

What do you do if an employee finds a piece of broken glass in the ice bin?

Empty out all the contents of the bin, clean and sanitize, then refill the bin Signup and view all the answers

What should happen next if an employee has cut his finger at work?

Have him wash the cut with soap and warm water, bandage and put on a clean glove and return to work Signup and view all the answers

_____ has these following characteristics: carried by the human intestinal tract, found in unpasteurized milk, can produce bloody diarrhea, destroyed with thoroughly cooking ground beef.

Escherichia coli Signup and view all the answers

How can you check the temperature of bulk milk?

Fold the bag over the thermometer Signup and view all the answers

What is the return on investment for a piece of equipment you originally bought for $19,000 and then sold 7 years later for $16,000?

-15.7% Signup and view all the answers

Your kitchen is located 3,500 ft above sea level. What do you have to do to create a successful product?

Increase the oven temperature Signup and view all the answers

What is the first thing you should do in the event of a fire, if you are the first to witness the fire?

Pull the fire alarm Signup and view all the answers

The best way to thaw frozen food is to:

Thaw in the refrigerator with a pan underneath to catch any drippings Signup and view all the answers

In order for a foodborne illness to be considered an outbreak, how many must experience the same illness after consuming the same food?

2 Signup and view all the answers

An effective HACCP plan will:

Prevent food safety hazards before they occur Signup and view all the answers

A foodborne intoxication is caused by consuming a food that contains a pathogen.

False Signup and view all the answers

Which piece of equipment may be restricted for use by local law?

Garbage disposal Signup and view all the answers

Water that is safe for drinking is called:

Potable water Signup and view all the answers

Which type of material is best used for a food tray cart?

Aluminum Signup and view all the answers

It is appropriate to store unopened cleaning products with unopened cans and packages of food as long as the cleaning products are completely sealed.

False Signup and view all the answers

Which bacteria can contaminate drinking water?

Campylobacter jejuni Signup and view all the answers

Dry storage foods should be:

Stored at a temperature of 50-70 degrees F Signup and view all the answers

You notice the chicken noodle soup has a temperature of 128 degrees F on the hot holding line. What action should you take?

Corrective action Signup and view all the answers

Which of the following is not a characteristic of a foodborne mold?

Molds need a living host to survive Signup and view all the answers

Which of the following cook foods more unevenly than any other methods?

Microwave oven Signup and view all the answers

What is the first step of the HACCP plan?

Conduct a hazard analysis Signup and view all the answers

You notice a greasy film on the dishes that just went through the dishwasher. What do you suspect?

Insufficient amount of detergent Signup and view all the answers

The dish machine that has an exposed loading and unloading section and an enclosed washing and rinsing section with rows of plastic pegs is best suited for:

a high volume operation Signup and view all the answers

Equipment that is compact, attractive, and uses space efficiently to reduce labor costs is called:

modular Signup and view all the answers

Equipment purchases depend most on:

menu complexity Signup and view all the answers

At the state hospital, there are several special units on a central campus. Food is prepared in one location and transported to the units. What type of system is this?

decentralized Signup and view all the answers

The main benefit of using a microwave for heat processing trays/food is:

Speed Signup and view all the answers

What is the least important factor when selecting flooring materials in the kitchen?

Color Signup and view all the answers

In manual warewashing technique, at least how many total stations should there be?

5 Signup and view all the answers

Your cook has developed a sore throat in the middle of a shift. What should you do?

Send him home until he feels better Signup and view all the answers

All of the following are acceptable characteristics of fresh fish when received from a delivery, except:

Fish is soft and leaves an imprint when pressed Signup and view all the answers

What does the NSF international symbol on a piece of equipment mean about the equipment?

Equipment is easy to clean and disassemble Signup and view all the answers

Your HACCP plan says to cook chicken to a minimum internal temperature of 165 degrees F for 15 seconds. What is this known as?

Critical limit Signup and view all the answers

Inserting a thermometer during the cooking of a roast beef to check when the meat has reached its acceptable internal temp is known as:

Monitoring Signup and view all the answers

Which of the following is an example of work simplification?

Reconfigure the kitchen layout to make it easier for the cooks to get around Signup and view all the answers

Study Notes

Food Safety Regulations

Food safety in restaurants is enforced by state or local regulatory authority.
Handwashing stations must include running hot and cold water, soap, single-use paper towels, waste container, and signage.

Food Quality Control

Adherence to specifications is the key safeguard of foodservice quality.
Quality is defined by customer satisfaction within the foodservice system.

Cross-Contamination Prevention

An air gap between the faucet and the flood rim of the sink prevents backflow.
Raw fish must be stored above raw poultry in refrigeration to prevent contamination.

Employee Safety

Slippery floors are the largest cause of employee injuries in kitchens.

Cleaning and Sanitizing

Insufficient detergent can lead to a greasy film on washed dishes.
It’s essential to hand wash dishes with hot water and disinfect if dishwasher temperatures are not within range.

Hazardous and Potentially Hazardous Foods

Foods that cause foodborne illnesses may arise from poor hygiene or improper reheating.
Clostridium botulinum is anaerobic, heat-resistant, and produces toxic spores.

Bacteria and Foodborne Illness

Major causes of foodborne illness include bacteria, poor sanitation, and improper food handling practices.
Notable bacteria: Staphylococcus aureus typically causes gastroenteritis within 4-6 hours after eating contaminated food.

Food Processing and Cooking

The rotary oven is optimal for baking large quantities of bread.
Convection ovens are considered the most efficient per cubic feet of space.

HACCP (Hazard Analysis Critical Control Point)

HACCP is a method for promoting food safety through systematic hazard analysis.
Preventive measures are key elements in an effective HACCP plan.

Fire Safety Procedures

Pulling the fire alarm is the first action to take upon witnessing a fire; follow the RACE protocol.
Equipment choices, including flooring, are based largely on durability and functionality rather than color.

Equipment Management

NSF international symbols indicate that equipment is easy to clean and disassemble.
Equipment purchases are primarily influenced by menu complexity.

Storage and Temperature Control

Dry storage should maintain temperatures between 50-70°F; moisture control is crucial.
Thaw frozen food in the refrigerator to avoid bacterial growth.

Employee Health and Hygiene

Employees with symptoms such as sore throats should be sent home.
Disposable gloves must be replaced after any interruption in use, ensuring hands are washed before applying new gloves.

Efficient Kitchen Operations

A floor plan detailing direct routes to equipment can reduce unnecessary activity.
Using standardized recipes helps control ingredient inventory and improve efficiency.

Miscellaneous Food Safety Information

Potable water is essential for safe drinking and food preparation.
Campylobacter jejuni is among the bacteria that can contaminate drinking water sources.

Important Definitions

Critical limits are the minimum or maximum thresholds at critical control points.
Monitoring involves checking temperatures during cooking processes to ensure safety.

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Description

Test your knowledge on food safety regulations and quality standards in the foodservice sector. This quiz covers essential concepts related to food safety enforcement and the importance of specifications in food service quality. Enhance your understanding and prepare effectively for the RD exam.