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Food Safety and Temperature Control Quiz

10 Questions

3 Views

Food Safety and Temperature Control Quiz

Created by

@InexpensiveCreativity

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Questions and Answers

What is the purpose of calibrating the thermometer?

To ensure the thermometer is accurate (correct)

To monitor the air temperature in the kitchen

To ensure the food handler is using gloves

To check the packaging of organic cookies

Why is it important to identify where hazards can be eliminated?

To check the air temperature of the kitchen

To decide what color cutting board to use

To determine if the HACCP plan is working (correct)

To inspect torn bags of organic cookies

What could be a consequence of a food handler working with raw seafood above 41˚F (5˚C)?

Increased risk of foodborne illness (correct)

Enhanced flavor of the seafood

Improved food preparation techniques

Better preservation of the seafood

Why is it concerning if a food handler has been working with raw ground beef for an hour?

There is a risk of contamination and bacterial growth Signup and view all the answers

What is the recommended practice when prepping raw chicken on a yellow cutting board?

Switch to a different colored cutting board for chicken prep Signup and view all the answers

What is the required tolerance for the accuracy of a thermometer according to the text?

+/-2 ̊F or +/-1 ̊C Signup and view all the answers

What could be a consequence of a food handler working with raw ground beef on a torn cutting board?

Reduced food safety Signup and view all the answers

What issue is indicated by the food handler wearing torn gloves?

Potential contamination risk Signup and view all the answers

What does the presence of bags of organic cookies in torn packaging suggest?

Possible contamination Signup and view all the answers

What does sprinkling flour in gloves during food handling indicate?

A potential hygiene issue Signup and view all the answers

Study Notes

Thermometer Calibration

Calibrating the thermometer is required by the manufacturer to ensure accuracy.
The thermometer should be accurate to +/-2°F or +/-1°C.

Temperature Control

Temperature may vary in food, highlighting the need for temperature control.
Shell eggs should be stored at an air temperature of 45°F (7°C) or below.
Raw seafood should be handled at temperatures below 41°F (5°C) to prevent hazards.

Food Handling Hazards

Torn packaging on food products, such as bags of organic cookies, can pose a hazard.
Food handlers should not wear torn gloves to prevent contamination.
Raw ground beef should be handled for less than an hour to prevent hazards.
Raw chicken should not be prepped on a yellow cutting board to prevent cross-contamination.
Sprinkling flour in gloves is not a acceptable practice.

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Description

Test your knowledge on food safety practices and temperature control in the food industry. Questions cover topics such as thermometer calibration, temperature requirements for different food items, HACCP plan evaluation, and handling of specific food items.