Sanitation Test PDF

What is the purpose of the 2 Stage Cooling Method? A. To cook food thoroughly B. To reheat food C. To marinate food D. To cool food rapidly ANSWER: D What is the first step in the handwashing process? A. Apply soap B. Scrub vigorously C. Dry with single use paper towel D. Wet hands ANSWER: D What...

What is the purpose of the 2 Stage Cooling Method? A. To cook food thoroughly B. To reheat food C. To marinate food D. To cool food rapidly ANSWER: D What is the first step in the handwashing process? A. Apply soap B. Scrub vigorously C. Dry with single use paper towel D. Wet hands ANSWER: D What does FIFO (First in First out) refer to? A. Method of stock rotation where newest items are used first B. Method of stock rotation where oldest items are used first C. Method of stock rotation where expired items are used first D. Method of stock rotation where random items are used first ANSWER: B What is the difference between Cleaning and Sanitizing? A. Cleaning is free of germs, Sanitizing is free of dirt B. Cleaning is free of dirt, Sanitizing is free of water C. Cleaning is free of debris, Sanitizing is free of insects D. Cleaning is free of dirt and debris, Sanitizing is free of germs ANSWER: D Where does Ready to Eat (RTE) food go on in the refrigerator? A. Second shelf B. Top shelf C. Bottom shelf D. Fourth shelf ANSWER: B What is the required temperature range for the 2 Stage Cooling Method? A. 135-50 degrees within 3 hours and 50 to below 32 degrees within an additional 2 hours B. 140-60 degrees within 4 hours and 60 to below 40 degrees within an additional 2 hours C. 130-55 degrees within 3 hours and 55 to below 35 degrees within an additional 3 hours D. 135-70 degrees within 2 hours and 70 to below 41 degrees within an additional 4 hours ANSWER: D What is the recommended duration for scrubbing hands during handwashing? A. 20-25 seconds B. 5-10 seconds C. 30-35 seconds D. 10-15 seconds ANSWER: D Scrubbing vigorously is the last step in the handwashing process. A. True B. False ANSWER: B What should be done with a package of flour that is received with signs of dampness on the bag? A. Accept the flour and place in dry storage B. Dry the bag thoroughly before use C. Dispose of the flour immediately D. Reject the flour and return it to the supplier ANSWER: D In the 2 Stage Cooling Method, foods must be cooled from 135-70 degrees within 5 hours. A. True B. False ANSWER: B FIFO (First in First out) refers to a method of stock rotation where newest items are used first. A. True B. False ANSWER: B Ready to Eat (RTE) food should be placed on the bottom shelf in the refrigerator. A. True B. False ANSWER: B Fresh fish should be placed on the third shelf in the refrigerator. A. True B. False ANSWER: B Match the steps of the 2 Stage Cooling Method with their respective time limits: Foods must be cooled from 135-70 degrees | 2 hours Foods must be cooled from 70 degrees to below 41 degrees | 4 hours ANSWER: Foods must be cooled from 135-70 degrees = 2 hours Foods must be cooled from 70 degrees to below 41 degrees = 4 hours Match the following items with their correct refrigerator shelf location: Raw poultry | Top shelf Round beef | Bottom shelf Fresh fish | Fourth shelf Ready to Eat (RTE) food | Second shelf ANSWER: Raw poultry = Bottom shelf Ready to Eat (RTE) food = Top shelf Fresh fish = Second shelf Round beef = Fourth shelf Match the food items with their respective cutting board color for safety purposes: Cooked chicken | Brown board Raw beef | Red board Carrot | Green board ANSWER: Raw beef = Red board Cooked chicken = Brown board Carrot = Green board Match the food item with its correct minimum internal cooking temperature: Fish | 155 degrees F Ground Beef | 165 degrees F Pork | 145 degrees F Chicken | 145 degrees F ANSWER: Chicken = 165 degrees F Ground Beef = 155 degrees F Fish = 145 degrees F Pork = 145 degrees F What does FATTOM stand for in relation to bacterial growth? A. Fatty Acid, Temperature, Toxins, Oxygen, Moisture B. Fungus, Acidity, Time, Temperature, Oxygen, Moisture C. Flavor, Acidity, Time, Temperature, Oxygen, Moisture D. Food, Acidity, Time, Temperature, Oxygen, Moisture ANSWER: D What is the maximum duration that potentially hazardous foods can stay in the temperature danger zone? A. 2 hours B. 8 hours C. 4 hours D. 6 hours ANSWER: C Where does the whole roast go on in the refrigerator? A. Second shelf B. Top shelf C. Bottom shelf D. Third shelf ANSWER: D What is the purpose of the 2 Stage Cooling Method? A. To prevent food from spoiling B. To cool cooked food to safe temperatures C. To cook food thoroughly D. To defrost frozen food items ANSWER: B What is the difference between Cleaning and Sanitizing? A. Cleaning is free of dirt, sanitizing is free of germs B. Cleaning removes germs, sanitizing removes dirt C. Cleaning involves using soap, sanitizing involves using water D. Both remove dirt and debris from surfaces ANSWER: A What is the safest way to thaw out frozen food? A. Refrigerator thawing B. Using a microwave to thaw C. Thawing in a warm water bath D. Thawing frozen food at room temperature ANSWER: A Which of the following is an example of cross-contamination? A. Cooking foods to temperatures below 135 degrees F B. Cooling large stock pots of hot food in refrigerator storage units C. Cutting carrots with the same knife used to cut raw chicken D. Thawing frozen food at room temperature ANSWER: C What does a HACCP food safety system primarily focus on? A. Potentially hazardous foods and how they are handled in the flow of food B. Employee habits and actions on the job C. The clean and sanitary conditions of the restaurant D. The flow of food for all dry goods and chemicals purchased and received ANSWER: A Where should foodservice cleaning chemicals be stored? A. Dry food storage areas B. In the same cabinet as food and food preparation storage areas C. Refrigerators D. A cabinet away from food and food preparation storage areas ANSWER: D What is a sign of a contaminated canned good? A. Swelled top or bottom B. Dirt on top of the can C. Dust on top of the can D. Torn label ANSWER: A Which of the following microorganisms is responsible for causing the most foodborne illnesses? A. Virus B. Mold C. Parasite D. Bacteria ANSWER: D What is an example of physical contamination? A. Salmonella B. Hair C. Virus D. Cross contamination ANSWER: B Match the contamination examples to the correct hazard. Chemial | Fish bones, hair, cherry pits snoopy | E coli, mold, virus Biological | Bow Bow Physical | Toxins, bleach, sanitizer ANSWER: Biological = E coli, mold, virus Chemial = Toxins, bleach, sanitizer Physical = Fish bones, hair, cherry pits snoopy = Bow Bow