Food Safety Quiz
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Questions and Answers

Which of the following is true regarding water activity level?

  • Water activity level measures the pH level of the water in the food
  • Water activity level measures the amount of water in the food for biological activity (correct)
  • Water activity level measures the color of the water in the food
  • Water activity level measures the temperature of the water in the food

Which of the following foods would likely be the most shelf stable?

  • Fresh fruits
  • Raw meats
  • Canned vegetables
  • Instant coffee (correct)

Most viral food-borne diseases are the result of:

  • Consuming undercooked pork
  • Improper food storage
  • Poor personal hygiene practice (correct)
  • Cross-contamination

The most popular chemical sanitizer is:

<p>Bleach (C)</p> Signup and view all the answers

Salmonella enteritidis is mainly associated with the following food item:

<p>Chicken (C)</p> Signup and view all the answers

Which of the following is a potential source of contamination for chicken?

<p>B. Salmonella (B)</p> Signup and view all the answers

Which of the following is necessary for manually washing dishes using the hot water sanitizing method?

<p>Water at 170°F (D)</p> Signup and view all the answers

What is the ideal storage temperature for smoked fish?

<p>C. 38°F (A)</p> Signup and view all the answers

Where must hand wash sinks be provided?

<p>In employee break rooms (C)</p> Signup and view all the answers

Which of the following is NOT a physical hazard in food?

<p>D. MSG (C)</p> Signup and view all the answers

What is required for all food service establishments in New York City?

<p>A permit issued by the Department of Health and Mental Hygiene (B)</p> Signup and view all the answers

What must be installed to prevent backup of sewage waste in a culinary sink?

<p>An air break (B)</p> Signup and view all the answers

What is the benefit of indirect waste at culinary sinks?

<p>It prevents sewage from reaching the sinks (A)</p> Signup and view all the answers

What type of bacteria grows best at temperatures between 50°-110°F?

<p>C. Mesophilic bacteria (C)</p> Signup and view all the answers

What is the most reliable form of backflow prevention device?

<p>An air gap (D)</p> Signup and view all the answers

At what temperature is rapid growth of pathogenic bacteria possible?

<p>B. 65°F (A)</p> Signup and view all the answers

When can Health Inspectors inspect a food service or food processing establishment?

<p>Only when it is in operation (A)</p> Signup and view all the answers

What may happen if there is obstruction or interference with Health Inspectors?

<p>The establishment may lose its permit (A)</p> Signup and view all the answers

Who is authorized to collect permit fees and fines on behalf of the Department?

<p>The establishment owner (D)</p> Signup and view all the answers

What must Health Inspectors show when requested by the person in charge of an establishment?

<p>Their photo identification and badge (D)</p> Signup and view all the answers

Which of the following is the correct procedure for thawing frozen foods?

<p>Placing them in the refrigerator (A)</p> Signup and view all the answers

What is the recommended internal temperature for cooking pork to prevent illness?

<p>155°F (B)</p> Signup and view all the answers

Which of the following is not an effective rapid cooling technique?

<p>Placing the food on the counter overnight (B)</p> Signup and view all the answers

Which of the following is an exception to the rule of properly thawing frozen foods before cooking?

<p>A frozen hamburger patty (C)</p> Signup and view all the answers

What is the recommended internal temperature for cooking ground meat and foods containing ground meat?

<p>158°F (A)</p> Signup and view all the answers

Which of the following is a true statement about HACCP?

<p>HACCP stands for Hazard Analysis and Critical Control Points. (B)</p> Signup and view all the answers

Which of the following is a critical control point (CCP) in the food flow for fried chicken?

<p>Breading the chicken (D)</p> Signup and view all the answers

Which of the following is not a common injury among restaurant workers?

<p>Burns and scalds (B)</p> Signup and view all the answers

Which of the following is a true statement about smoking in food establishments?

<p>No Smoking signs must be posted only in designated smoking areas. (A)</p> Signup and view all the answers

Which of the following is a suitable work shoe for restaurant workers?

<p>Slip-resistant shoes (B)</p> Signup and view all the answers

Flashcards

Water Activity Level

Measures the amount of water in food for biological activity.

Shelf Stable Food

Foods that can be stored for long periods without refrigeration.

Viral Food-Borne Diseases

Caused primarily by poor personal hygiene practices.

Popular Chemical Sanitizer

The most commonly used chemical sanitizer in food service is bleach.

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Salmonella Enteritidis

A type of bacteria mainly associated with chicken products.

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Source of Chicken Contamination

Salmonella can contaminate chicken, making it unsafe to eat.

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Hot Water Sanitizing

Sanitizing dishes with water at 170°F.

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Storage Temperature for Smoked Fish

The ideal storage temperature is 38°F.

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Hand Wash Sinks Placement

Must be available in employee break rooms for hygiene.

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Physical Hazard in Food

MSG is not considered a physical hazard in food safety.

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Food Service Permits

Required for all food service establishments in NYC.

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Prevent Sewage Back-up

An air break must be installed in culinary sinks to prevent sewage issues.

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Indirect Waste Benefits

Prevents sewage from entering culinary sinks.

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Optimal Bacteria Temperature

Mesophilic bacteria thrive between 50°-110°F.

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Backflow Prevention Device

The most reliable is an air gap to prevent contamination.

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Pathogenic Bacteria Growth Temperature

Rapid growth of harmful bacteria starts at 65°F.

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Health Inspector Visit

Inspectors can only visit when establishments are operational.

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Obstruction to Health Inspection

Obstructing inspectors can lead to permit loss.

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Permit Fees Collector

Establishment owners are authorized to collect fees on behalf of the health department.

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Health Inspectors Identification

Must show photo ID and badge upon request.

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Thawing Frozen Foods

Correct procedure is placing them in the refrigerator to thaw.

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Internal Temperature for Pork

Cook pork to an internal temperature of 155°F to prevent illness.

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Ineffective Cooling Technique

Leaving food on the counter overnight is not a safe cooling method.

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Frozen Foods Cooking Exception

A frozen hamburger patty can be cooked without thawing first.

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Ground Meat Cooking Temperature

Cook ground meat to an internal temperature of 158°F to ensure it's safe.

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HACCP Meaning

HACCP stands for Hazard Analysis and Critical Control Points.

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Critical Control Point (CCP)

Breading the chicken is a critical control point in food preparation.

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Common Restaurant Injuries

Burns and scalds are frequent injuries in restaurant work.

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Smoking Signs in Food Establishments

No Smoking signs must be displayed in designated smoking areas only.

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Suitable Work Shoes

Slip-resistant shoes are essential for restaurant workers to prevent slips.

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