Study

Duplicate of Ready, Set, Food Safe Test Review

  •   0%
  •  0     0     0

      Back   Restart
  • The process of putting food in back of similar food, so older items are used first is called
    Batch Method
    Fifo System
    Pest Management Plan
    FAT TOM
  • Which of the following equipment cannot be used for reheating purposes
    All answers are correct
    Holding Unit
    Slow cooker
    Steam Tables
  • How are bacteria affected by refrigeration at 41° or lower
    Growth is reduced to minimal levels or stopped
    Bacteria are killed
    Moisture requirements are increased
    Growth increases
  • Which of the following situations represents the greatest potential for cross-contamination?
    Handling drinking glasses by the bottom and sides
    Using unwashed cutting board from raw chicken to cut melons
    Mixing mayonaise with tuna
    Thawing a twenty# turkey on the lowest shelf of the cooler
  • All foods should be stored at least how far off the floor?
    Food products in delivery boxes can be directly on floor
    6 inches
    1 inch
    12 inches
  • Which of the following would be considered unsafe for consumption?
    All answers are correct
    Potato salad left out at room temperature from 11 am to 4pm
    Tuna casserol cooked to 155° for 15 seconds
    A stuff chicken cooked to 145° for 15 seconds
  • Which of the following symptoms require a food worker to be restricted from his/her job
    Headache
    Sore throat and fever
    Fatigue
    Sinus Infection
  • Which of the following is/are a step(s) to be taken to control pest
    Eliminate pests access to food, water and hiding places
    prevent pest from entering by keeping all doors closed
    Develop a pest management plan
    All answers are correct
  • Which of the following is true of foodborne illness (FBI) ?
    FBI can cause serious illness
    All Answer are correct
    Common symptoms of FBI includ nausea, vomiting & diarrhea
    FBI can cause death
  • Fish must be cooked to an internal temperature of:
    145°F for 15 seconds
    165°F for 15 seconds
    175°F for 15 seconds
    155°F for 15 seconds
  • Why are potentially hazardous foods not allowed in "danger zone" longer than 4 hours?
    Pathogens increased to a level that could make people sick
    The food may have been coughed on by customers
    The quality of the food will be low
    The food would have dried out or discolored by then
  • The plan of action of managing pest in food service
    Pest Management Plan
    FAT TOM
    Fifo System
    Batch Method
  • Chicken must be cooked to an internal temperature of:
    155°F for 15 seconds
    165°F for 15 seconds
    175°F for 15 seconds
    145°F for 15 seconds
  • Choose the method(s) permitted by the Food code for thawing foods
    All of the answers are correct
    Under running water
    During the cooking process
    In the refrigerator
  • Handwashing stations in food service are required to have all of the following except
    Sanitary Drying Method (paper towels or hot air)
    Hand Sanitizer
    Signs indicating that employees must wash their hands.
    Hot and cold water
  • To avoid cross contamination, gloves should be changed:
    If they tear
    At least every 4 hours
    All answer are true
    Whenever hands should be washed
  • What is the main responsibility of employees working in food service environments?
    To serve safe, quality meals to customers
    To handle knives safely
    Provide clean, sanitary environment
    To seat customers promptly
  • In food service, food contact surfaces:
    Must be sanitized to remove harmful microorganisms
    All answers are correct.
    Must be cleaned of visible soil
    include plates, glassware, flatware and food prep counters.
  • Which of the following is most likely to be the cause of norovirus infection in food service?
    Using raw milk
    Allowing a potential hazardous food to remain at room temp.
    Failure to cook meat to 165F
    Failure to properly wash hands after restroom use
  • Which of the following is TRUE about bacteria?
    Bacteria grow best in the refridgerator
    All Bacteria are harmful
    Bacteria can grow under favorable conditions
    Bacteria are of no concern for food
  • Which of the following diseases requires that a person be excluded from working?
    Sigellosis
    All Answers are correct
    Salmonellosis
    Hepatitis A
  • Which of the following are true of spore forming cells. SC = Spore Cells
    Normal cooking temperatures will destroy SC's
    SC's are more resistant to harsh cond. than the veg. state
    SC's return to the veg. state when conditions are harsh
    All types of bacterial cells can form spores.
  • To make 100 ppm chlorine sanitizing solution, how much bleach must be added to 2 gal. of water
    1 cup
    1/2 cup
    1 Tbs
    1 tsp
  • Which one of the following water sources is acceptable in food service establishments
    A service sink without a backflow device
    Water treated with 200 ppm chlorine before serving
    Public Water System
    On site well that is never tested
  • How many people in the US are affected by food allergens
    All answers are correct
    300 Million
    12 Million
    500,000
  • What is the best order to handle the following foods to avoid cross contamination?
    Head of unwashed lettuce, muffin, raw chicken
    Muffin, head of unwashed lettuce, raw chicken
    Raw chicken, muffin, head of lettuce
    Handle the food that sat out at room temp the longest first.
  • Handwashing sinks can be properly used for the following
    Handwashing
    Food Preparation
    Temporary Storage of Produce
    All Answers are correct
  • Which one of the following is not one of the "BIG 9" common food allergens
    Deli Meats
    Milk & Dairy Products
    Wheat
    Fish
  • The practice of prepping smaller amounts of food items at one time for food service
    Pest Management Plan
    Batch Method
    FAT TOM
    Fifo System
  • When are food service employees required to wash their hands
    After touching their face or using a cloth to wipe counter
    All Answers are correct
    In between food prep tasks
    After handling raw meat, poultry, fish or eggs
  • Handwashing in food service must last at least
    20 Seconds
    1 Minute
    10 Seconds
    40 Seconds
  • When food is received from suppliers, it should be stored
    In back of similar food, so older items are used first
    On the front of the shelf to be used first
    with the ingredient label facing forward
    With the nutrition label facing forward
  • What technique can be used to cool PHF Foods
    All answers are correct
    Put in the refrigerator in shallow pans
    Stir with an ice wand
    Use an ice bath
  • When reheating foods that have properly cooked and cooled, the food must be reheated to:
    175°F for 15 seconds
    145°F for 15 seconds
    165°F for 15 seconds
    155°F for 15 seconds
  • SOP's are
    Steps mobile food businesses must follow
    Step by step procedures for a specific task
    Guidelines for buying new equipt. and hiring new employees
    State regulations governing the cleaning proceedures
  • Which of the following are a chemical hazard?
    A Strand of Hair in soup
    A copper pan used to prepare acid food, like tomato soup
    None of the Answers are Correct
    Salmonella bacteria in cooked chicken
  • Which of the following is an example of a non-hazardous condition?
    Aerosol pesticide stored on the shelf next to the sugar
    Unlabeled cleaner in a spray bottle.
    A container of bleach stored with dish washing detergent
    Glass cleaner stored above a salad bar unit
  • The category of foodborne hazards that causes most disease is:
    Biological Hazards
    Chemical Hazards
    All Hazards equally contribute
    Physical Hazards
  • The acronym for remembering the factors that affect bacterial growth
    FIFO
    FAT TOM
    Pest Management Plan
    Batch
  • Which group of individuals have a higher risk of contracting a foodborne illness?
    The Elderly
    Pregnant Women
    All Answers are Correct
    Young Children
  • Choose the best example for storing refrigerated foods in the cooler to prevent contamination
    None of the answers are correct
    hamburger in pan on bottom shelf & lettuce on the top shelf
    Chicken on the middle shelf and apples on the shelf above
    Raw roast beef on the middle shelf and pickles underneath
  • The maximum time allowed for PHF foods to be in the "danger zone
    6 hours
    2 hours
    4 hours
    3 hours
  • The "danger zone" represents
    45 F - 145 F
    41 F - 155 F
    41 F - 165 F
    41 F - 135 F
  • What are often characteristics of a potentially hazardous food?
    Hot Temperature and Spicy
    Low in moisture and pathogen contents
    High in fat and sugar
    High in Moisture and Protein
  • Hamburger must be cooked to an internal temperature of:
    165°F for 15 seconds
    175°F for 15 seconds
    155°F for 15 seconds
    145°F for 15 seconds
  • Which factor does not affect bacterial growth
    Temperature
    Noisy Environment
    Moisture
    Time
  • Approximately how many people in the United States suffer from food born illness each year
    1 in 9 people
    1 in 1000 people
    1 in 20 people
    50%
  • What should you do if you are working if food service and you have a cut on your finger?
    Wash hands for 40 seconds
    Wear a bandage after washing hands for 20 Seconds
    Wash hands for 20 seconds using an antimicrobial soap.
    Wash hands for 20 seconds, wear a bandage, and wear gloves.
    • Your experience on this site will be improved by allowing cookies.