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Questions and Answers
Immerse the entire roast directly in a ______ water bath.
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)
Which of the following procedures is most important for ensuring microorganisms are reduced to safe levels? (Select all that apply)
Potentially hazardous foods are often:
Potentially hazardous foods are often:
There is no more hot water coming from the faucet. The restaurant can stay open for how many hours before closing?
There is no more hot water coming from the faucet. The restaurant can stay open for how many hours before closing?
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When receiving a shipment of frozen food, always check for:
When receiving a shipment of frozen food, always check for:
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The only items reusable at a buffet are:
The only items reusable at a buffet are:
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An example of a UHT (ultra high temperature) food is:
An example of a UHT (ultra high temperature) food is:
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Allergic reactions to foods like shrimp, tofu, and peanuts can result in hives, shortness of breath, and even death. This is also called:
Allergic reactions to foods like shrimp, tofu, and peanuts can result in hives, shortness of breath, and even death. This is also called:
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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?
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?
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Which food is safe to eat if it is cooked to a minimum internal temperature of 145° F for 15 seconds?
Which food is safe to eat if it is cooked to a minimum internal temperature of 145° F for 15 seconds?
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You enter a walk-in refrigerator and see the following stored food. Which is incorrectly stored?
You enter a walk-in refrigerator and see the following stored food. Which is incorrectly stored?
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Bacteria thrive in an environment with a pH range of what?
Bacteria thrive in an environment with a pH range of what?
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A person shows up at a restaurant claiming to be a health inspector. What should the manager do?
A person shows up at a restaurant claiming to be a health inspector. What should the manager do?
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A food establishment that packages ROP food should
A food establishment that packages ROP food should
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All vehicles and trucks delivering food products should be checked to ensure that the
All vehicles and trucks delivering food products should be checked to ensure that the
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All canned goods must be checked thoroughly when received and
All canned goods must be checked thoroughly when received and
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When keeping food in hot holding equipment, how often is it recommended to check the temperature of the food?
When keeping food in hot holding equipment, how often is it recommended to check the temperature of the food?
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What is the proper procedure for washing your hands?
What is the proper procedure for washing your hands?
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The agencies that regulate food safety at your establishment are
The agencies that regulate food safety at your establishment are
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If a guest spills a drink on the floor, the first thing you should do is
If a guest spills a drink on the floor, the first thing you should do is
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What type of container should be used to store leftover tomato sauce?
What type of container should be used to store leftover tomato sauce?
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What is the biggest problem with mixing raw foods together with cooked foods?
What is the biggest problem with mixing raw foods together with cooked foods?
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Which of the following is the best way to prevent food contamination?
Which of the following is the best way to prevent food contamination?
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Where can food service employees smoke?
Where can food service employees smoke?
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All of the following practices can help prevent time temperature abuse EXCEPT
All of the following practices can help prevent time temperature abuse EXCEPT
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Food handlers should be excluded from working with or around food if they are experiencing which of the following symptoms?
Food handlers should be excluded from working with or around food if they are experiencing which of the following symptoms?
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After entering a walk-in refrigerator, which of the following situations would you correct?
After entering a walk-in refrigerator, which of the following situations would you correct?
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Staphylococcal food intoxication is caused by bacteria that are commonly found
Staphylococcal food intoxication is caused by bacteria that are commonly found
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Which of the following employee actions do not require that employees wash their hands and change gloves in order to prevent contamination?
Which of the following employee actions do not require that employees wash their hands and change gloves in order to prevent contamination?
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Before they are cooked or served, raw fruits and vegetables should be thoroughly washed with
Before they are cooked or served, raw fruits and vegetables should be thoroughly washed with
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What is the correct method to check the temperature of hot food on a buffet line?
What is the correct method to check the temperature of hot food on a buffet line?
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Before operating a dishwashing machine, an employee should
Before operating a dishwashing machine, an employee should
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What is the proper way to cool a large pot of clam chowder?
What is the proper way to cool a large pot of clam chowder?
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Which of the following is an acceptable serving practice at a self-service bar?
Which of the following is an acceptable serving practice at a self-service bar?
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A HACCP plan is required when an establishment
A HACCP plan is required when an establishment
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Which of the following will not prevent backflow?
Which of the following will not prevent backflow?
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Which of the following is the most important step when receiving a delivery of meat?
Which of the following is the most important step when receiving a delivery of meat?
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Wiping cloths and rags that are used for wiping down non-food contact surfaces such as counters and walls should be
Wiping cloths and rags that are used for wiping down non-food contact surfaces such as counters and walls should be
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To properly monitor the strength of a chemical sanitizing solution, a food service manager should
To properly monitor the strength of a chemical sanitizing solution, a food service manager should
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All of the following may be used for chemically sanitizing food contact surfaces except a
All of the following may be used for chemically sanitizing food contact surfaces except a
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The first step in cleaning electric food preparation equipment is to
The first step in cleaning electric food preparation equipment is to
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Containers of poisonous or toxic materials must be
Containers of poisonous or toxic materials must be
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All of the following can lead to the chemical contamination of food except
All of the following can lead to the chemical contamination of food except
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Which of the following food products has been properly cooked?
Which of the following food products has been properly cooked?
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Which of the following is the proper procedure for delivering prepared hot food off-site?
Which of the following is the proper procedure for delivering prepared hot food off-site?
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Which of the following is considered criteria for rejection when receiving a fresh fish delivery?
Which of the following is considered criteria for rejection when receiving a fresh fish delivery?
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Can you use an outdoor well as your potable water source?
Can you use an outdoor well as your potable water source?
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What food should never be served in a hospital or high-risk population?
What food should never be served in a hospital or high-risk population?
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A new seafood restaurant will serve live oysters and clams from their tanks. What do they need from the health department?
A new seafood restaurant will serve live oysters and clams from their tanks. What do they need from the health department?
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The chef has created a new entree. The best way to train the other cooks is by
The chef has created a new entree. The best way to train the other cooks is by
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A food handler takes a carton of ultra-high pasteurized milk from the storage and opens it. What should she do with the rest?
A food handler takes a carton of ultra-high pasteurized milk from the storage and opens it. What should she do with the rest?
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Statements from a dairy supplier's sales brochure are listed below. Which statement should tell you not to hire the supplier?
Statements from a dairy supplier's sales brochure are listed below. Which statement should tell you not to hire the supplier?
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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?
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?
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Which is the most important factor in choosing a food supplier?
Which is the most important factor in choosing a food supplier?
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To keep refrigerated food at an ideal internal temperature, the temp in the refrigerator should ideally be at least ____ or lower.
To keep refrigerated food at an ideal internal temperature, the temp in the refrigerator should ideally be at least ____ or lower.
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Can you smoke in the food prep area? Why?
Can you smoke in the food prep area? Why?
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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
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
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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?
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?
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CIP (clean in place) must allow for
CIP (clean in place) must allow for
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A health inspector checks the lighting in your buffet area. Lighting in the buffet area should be at least
A health inspector checks the lighting in your buffet area. Lighting in the buffet area should be at least
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Which of the following storage practices for pesticides is correct?
Which of the following storage practices for pesticides is correct?
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Which condition would cause you to reject a shipment of live oysters?
Which condition would cause you to reject a shipment of live oysters?
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Which of the following requires washing before cooking?
Which of the following requires washing before cooking?
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Bacteria that cause foodborne intoxications
Bacteria that cause foodborne intoxications
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Which of the following is most effective in preventing Giardia?
Which of the following is most effective in preventing Giardia?
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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
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
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A bag of rice is left on the floor of the storage room. The bag should
A bag of rice is left on the floor of the storage room. The bag should
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Toxic metal contamination occurs when acidic foods such as lemons and vinegar are mixed with metals such as
Toxic metal contamination occurs when acidic foods such as lemons and vinegar are mixed with metals such as
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A food worker notices a can of pesticide on the top shelf of the supply room. The employee should
A food worker notices a can of pesticide on the top shelf of the supply room. The employee should
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Cleaning tools should be
Cleaning tools should be
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To cool a cooked, 10 lb pork roast before refrigerating, you should ____.
To cool a cooked, 10 lb pork roast before refrigerating, you should ____.
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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.
