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</p> Signup and view all the answers

    Salmonella enteritidis is mainly associated with the following food item:

    <p>Chicken</p> Signup and view all the answers

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

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

    What is the ideal storage temperature for smoked fish?

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

    Where must hand wash sinks be provided?

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

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

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

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

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

    What is the most reliable form of backflow prevention device?

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

    At what temperature is rapid growth of pathogenic bacteria possible?

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

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

    <p>155°F</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</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</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</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.</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</p> Signup and view all the answers

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

    <p>Burns and scalds</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.</p> Signup and view all the answers

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

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

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