Food Safety Practices Quiz

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Questions and Answers

Immerse the entire roast directly in a ______ water bath.

warm

Which of the following procedures is most important for ensuring microorganisms are reduced to safe levels? (Select all that apply)

Cooking potentially hazardous foods to the recommended internal temperatures (correct)

Using as much sanitizer as possible on all food contact surfaces

Cleaning and sanitizing a cutting board between chopping celery and carrots

Covering ready to eat meats that are refrigerated

Potentially hazardous foods are often:

Slightly acidic, moist and contain protein (correct)

Non-acidic, dry and do not contain protein

Slightly acidic, dry and do not contain protein

Very acidic, moist and contain protein

There is no more hot water coming from the faucet. The restaurant can stay open for how many hours before closing?

0 hours Signup and view all the answers

When receiving a shipment of frozen food, always check for:

Large ice crystals at the bottom of the box Signup and view all the answers

The only items reusable at a buffet are:

Cups and glasses Signup and view all the answers

An example of a UHT (ultra high temperature) food is:

Some types of coffee creamers Signup and view all the answers

Allergic reactions to foods like shrimp, tofu, and peanuts can result in hives, shortness of breath, and even death. This is also called:

Anaphylaxis Signup and view all the answers

If you find small scraps of paper and cloth gathered in the corner of a shelf, which pest would you suspect you have in your establishment?

Mice Signup and view all the answers

Which food is safe to eat if it is cooked to a minimum internal temperature of 145° F for 15 seconds?

Fish Signup and view all the answers

You enter a walk-in refrigerator and see the following stored food. Which is incorrectly stored?

Raw ground beef is stored on a shelf above a tray of Bolognese Signup and view all the answers

Bacteria thrive in an environment with a pH range of what?

4.6 - 7.5 Signup and view all the answers

A person shows up at a restaurant claiming to be a health inspector. What should the manager do?

Ask to see identification Signup and view all the answers

A food establishment that packages ROP food should

Have a HACCP Signup and view all the answers

All vehicles and trucks delivering food products should be checked to ensure that the

Food was not exposed to contamination during shipping Signup and view all the answers

All canned goods must be checked thoroughly when received and

At the end of the shift Signup and view all the answers

When keeping food in hot holding equipment, how often is it recommended to check the temperature of the food?

At least once every four hours Signup and view all the answers

What is the proper procedure for washing your hands?

Run hot water, moisten hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands. Signup and view all the answers

The agencies that regulate food safety at your establishment are

State and local departments of health Signup and view all the answers

If a guest spills a drink on the floor, the first thing you should do is

Make sure a co-worker stays by the spill to warn people while you get the proper caution signs and equipment Signup and view all the answers

What type of container should be used to store leftover tomato sauce?

Covered food container Signup and view all the answers

What is the biggest problem with mixing raw foods together with cooked foods?

Cross contamination Signup and view all the answers

Which of the following is the best way to prevent food contamination?

Frequent and effective hand washing Signup and view all the answers

Where can food service employees smoke?

In designated areas. Signup and view all the answers

All of the following practices can help prevent time temperature abuse EXCEPT

Holding chicken noodle soup at 120°F (49°C) Signup and view all the answers

Food handlers should be excluded from working with or around food if they are experiencing which of the following symptoms?

Fever, vomiting, diarrhea Signup and view all the answers

After entering a walk-in refrigerator, which of the following situations would you correct?

Raw chicken is stored on a shelf above a tray of shrimp Signup and view all the answers

Staphylococcal food intoxication is caused by bacteria that are commonly found

On the skin and in the nose, mouth, and throat of many otherwise healthy people. Signup and view all the answers

Which of the following employee actions do not require that employees wash their hands and change gloves in order to prevent contamination?

Walking to the food prep sink. Signup and view all the answers

Before they are cooked or served, raw fruits and vegetables should be thoroughly washed with

Potable water. Signup and view all the answers

What is the correct method to check the temperature of hot food on a buffet line?

Insert a thermometer into the food. Signup and view all the answers

Before operating a dishwashing machine, an employee should

Be properly trained. Signup and view all the answers

What is the proper way to cool a large pot of clam chowder?

Divide the clam chowder into smaller containers and place them in an ice water bath. Signup and view all the answers

Which of the following is an acceptable serving practice at a self-service bar?

Allowing guests to reuse glassware for beverage refills. Signup and view all the answers

A HACCP plan is required when an establishment

Packages unpasteurized juice. Signup and view all the answers

Which of the following will not prevent backflow?

A sink with a long faucet but with light water pressure. Signup and view all the answers

Which of the following is the most important step when receiving a delivery of meat?

Check the temperature of the meat. Signup and view all the answers

Wiping cloths and rags that are used for wiping down non-food contact surfaces such as counters and walls should be

Stored in a sanitizing solution. Signup and view all the answers

To properly monitor the strength of a chemical sanitizing solution, a food service manager should

Use test strips to measure proper PPM (parts per million). Signup and view all the answers

All of the following may be used for chemically sanitizing food contact surfaces except a

Degreaser. Signup and view all the answers

The first step in cleaning electric food preparation equipment is to

Disconnect the power. Signup and view all the answers

Containers of poisonous or toxic materials must be

Clearly labeled according to law and locked up. Signup and view all the answers

All of the following can lead to the chemical contamination of food except

Using a backflow prevention device on a carbonated beverage dispenser. Signup and view all the answers

Which of the following food products has been properly cooked?

Pork chop cooked to an internal temperature of 145°F for 15 seconds. Signup and view all the answers

Which of the following is the proper procedure for delivering prepared hot food off-site?

Maintain hot food temperature above 135°F. Signup and view all the answers

Which of the following is considered criteria for rejection when receiving a fresh fish delivery?

Soft flesh. Signup and view all the answers

Can you use an outdoor well as your potable water source?

Yes, if tested at least once a year by the regulatory agency. Signup and view all the answers

What food should never be served in a hospital or high-risk population?

Alfalfa sprouts. Signup and view all the answers

A new seafood restaurant will serve live oysters and clams from their tanks. What do they need from the health department?

Health department variance. Signup and view all the answers

The chef has created a new entree. The best way to train the other cooks is by

Live demonstration. Signup and view all the answers

A food handler takes a carton of ultra-high pasteurized milk from the storage and opens it. What should she do with the rest?

The carton should be stored in the refrigerator. Signup and view all the answers

Statements from a dairy supplier's sales brochure are listed below. Which statement should tell you not to hire the supplier?

"We make our cheese with only the freshest unpasteurized milk." Signup and view all the answers

A cook was preparing a cucumber salad on the same surface that was used to prepare raw chicken. A salmonellosis outbreak occurred afterward. What would be the most probable reason for the outbreak?

Cross-contamination. Signup and view all the answers

Which is the most important factor in choosing a food supplier?

It has been inspected and is in compliance with local, state, and federal laws. Signup and view all the answers

To keep refrigerated food at an ideal internal temperature, the temp in the refrigerator should ideally be at least ____ or lower.

41°F Signup and view all the answers

Can you smoke in the food prep area? Why?

No, saliva from smokers can contain staph. Signup and view all the answers

The dishwasher notices that there is dirty water in the second compartment for dishwashing. He adds clean water to fill the compartment. This is an example of

Cross-connection. Signup and view all the answers

A live fish in a fish tank contains 100 Giardia parasites. The fish is taken out of the tank and 20 minutes later, how many parasites are there now?

Still 100 parasites. Signup and view all the answers

CIP (clean in place) must allow for

Cleaning and sanitizing solution to circulate throughout. Signup and view all the answers

A health inspector checks the lighting in your buffet area. Lighting in the buffet area should be at least

20 foot-candles. Signup and view all the answers

Which of the following storage practices for pesticides is correct?

They should be stored in their original containers. Signup and view all the answers

Which condition would cause you to reject a shipment of live oysters?

Most of the oyster shells are open. Signup and view all the answers

Which of the following requires washing before cooking?

All of the above. Signup and view all the answers

Bacteria that cause foodborne intoxications

Produce potentially poisonous substances. Signup and view all the answers

Which of the following is most effective in preventing Giardia?

Using safe water supplies. Signup and view all the answers

The manager enters the dry food storage area and smells a sharp oily odor and sees oily brush marks on the wall. This is a sign of

Roaches and rodents. Signup and view all the answers

A bag of rice is left on the floor of the storage room. The bag should

Be placed on a shelf 6in from the ground and wall. Signup and view all the answers

Toxic metal contamination occurs when acidic foods such as lemons and vinegar are mixed with metals such as

Copper, brass, and tin. Signup and view all the answers

A food worker notices a can of pesticide on the top shelf of the supply room. The employee should

Place the pesticide in a locked cabinet away from other supplies. Signup and view all the answers

Cleaning tools should be

Stored away from food prep areas. Signup and view all the answers

To cool a cooked, 10 lb pork roast before refrigerating, you should ____.

Cut the roast into smaller pieces. Signup and view all the answers

Study Notes

Food Safety Practices

HACCP (Hazard Analysis Critical Control Point) is essential for establishments that package ROP (Reduced Oxygen Packaging) food.
Food delivery vehicles must be checked to prevent contamination during transportation.
Canned goods should be inspected thoroughly upon receipt and stored properly.

Food Temperature Management

In hot holding equipment, food temperature checks should occur every four hours.
Cooked chili must be reheated to 165°F within two hours to prevent time-temperature abuse.

Handwashing and Hygiene

Proper handwashing technique includes running hot water, applying soap, scrubbing hands and arms, rinsing, and drying.
Employees must wash hands and change gloves after certain activities to reduce contamination risks.

Food Handling Guidelines

Cross-contamination occurs when raw foods mix with cooked foods, posing a serious health risk.
Raw fruits and vegetables should be washed with potable water before cooking.

Food Servicing Regulations

Self-service bars must employ safe practices, such as maintaining hot food above 135°F and allowing the reuse of glassware.
A food establishment serving undercooked proteins requires a HACCP plan, especially for high-risk items.

Pest Control and Safety Measures

Proper pest storage involves keeping pesticides clearly labeled and locked up to prevent accidents.
Signs of pest activity, such as oily odors and brush marks, indicate potential roach or rodent infestations.

Temperature Safety Standards

Refrigerators should ideally be kept at or below 41°F for safe food storage.
Checking the temperature of meat upon delivery is crucial in ensuring food safety.

Contamination Prevention

Chemical sanitizing effectiveness can be monitored using test strips to measure PPM (parts per million).
Trained staff should disconnect power before cleaning electric food preparation equipment to ensure safety.

Health and Allergy Awareness

Individuals experiencing fever, vomiting, or diarrhea should be excluded from food handling to maintain safety standards.
Allergic reactions to certain foods can lead to severe health emergencies known as anaphylaxis.

Proper Food Storage Techniques

Foods prone to contamination should be stored off the floor and in proper containers.
The proper cooling method for large pots of food is to divide them into smaller containers placed in an ice water bath.

Food Supplier Criteria

Food suppliers should comply with local, state, and federal health regulations to ensure safety and quality.
Live oysters should be received with shells closed, and any open shells upon delivery should be rejected.

Food Preparation and Cooking Standards

Cook potentially hazardous foods to recommended internal temperatures to ensure safe consumption.
Foods like shrimp and peanuts can cause allergic reactions, which should be managed responsibly in food service settings.### Scurvy and Anaphylaxis
Scurvy is a disease resulting from a deficiency of vitamin C, leading to symptoms like fatigue, swollen gums, and joint pain.
Anaphylaxis is a severe, potentially life-threatening allergic reaction that can occur rapidly following exposure to an allergen.

Pest Identification

Small scraps of paper and cloth in corners indicate a potential mice infestation in an establishment.

Food Safety Temperatures

Fish is considered safe to eat if cooked to a minimum internal temperature of 145°F for at least 15 seconds.

Food Storage Safety

Improper storage occurs when raw ground beef is placed on a shelf above a tray of Bolognese sauce; this increases cross-contamination risk.

Bacteria Growth Conditions

Bacteria thrive in environments with a pH range of 4.6 to 7.5, which is crucial for food safety practices.

Health Inspector Protocol

When approached by someone claiming to be a health inspector, a manager should ask to see identification to verify their credentials.

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Description

Test your knowledge on essential food safety practices including HACCP, food temperature management, and proper handwashing techniques. This quiz covers important guidelines to ensure food safety and prevent contamination in food handling. Perfect for food service professionals and students in culinary courses.