Category 1
Why is Food Safety Important?
1). To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak
2). No loss of sales or business
3). To maintain a good reputation for the business
4). All of the above
4). All of the Above
Identify the 5 most common risk factors to keeping food safe
A) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
B) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
C) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, properly cooking foods
D) Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
B
When a food service worker avoids personal behaviors that can contaminate food, they are:
1). Spreading foodborne illnesses
2). Managing inventory
3). Practicing proper personal hygiene
4). On time and ready for work
3
What items are reusable at a buffet:
1). Spoons and forks
2). no items may be used
3). cups and glasses
4). dessert plates
A foodborne illness can be caused by cross-contamination when (State all that apply):
1). Contaminated ingredients are discarded and not used
2). Foods touch contaminated surfaces right before being served
3). Foods are properly stored, cooked, handled and served
4). Dirty unwashed towels are used to clean food-contact surfaces
2,4
Cross-Contamination is:
1). Plating different foods on the same plate
2). Is making sure that foods are stored correctly
3). The spread of bacteria or pathogens from one tool, food item or surface to another
4). The time it takes to put away a delivery
3
What is the biggest problem with mixing raw foods together with cooked foods?
1). Product texture
2). cross-contamination
3). uneven temperature
4). cross-connection
5). all of the above
2
Food handlers should be excluded from working with or around food if they are experiencing which of the following symptoms?
1). soreness, itching, fatigue
2). muscle cramps, insomnia, sweating
3). fever, vomiting, diarrhea
4). headache, irritability, thirst
3
The MOST important aspect of personal hygiene for food handlers is:
1). wearing the proper uniform
2). wearing hair nets
3). washing hands
4). removing jewelry
3
Food borne microorganisms grow well at temperatures between:
1). 38 and 155 F
2). 70 and 165 F
3). 32 and 70 F
4). 41 and 135 F
4
Which of these would not be considered part of good hygiene in food handling?
1). using soap to lather your arms and hands
2). using a paper towel to open the bathroom door after washing your hands
3). using hand sanitizer when you can’t wash your hands
4). drying your hands with a paper towel after washing them
3
The most dangerous temperature zone for storing prepared food is ____.
1). 41° F to 135° F
2). above 50° F
3). above freezing
4). 32° F to 100° F
1
Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have began to thaw. Which action should she take?
1). cook them to a temperature over 135
2). leave them as someone may have left them out to thaw
3). stick them back in the freezer
4). tell the manager
A customer orders his steak “rare.” What would be an appropriate cooked temperature?
1). 180 ºF
2). 135 ºF
3). 125 ºF
4). 160 ºF
2
Which of these is not true of hand washing?
1). Using either a hand dryer or paper towel to dry hands is acceptable.
2). Hot water should be used to wash hands.
3). Hand scrubbing should take place for at least 10-15 seconds.
4). Antibacterial soap must be used to wash hands.
4
The temperature zone of 41 degrees F to 135 degrees F is known as:
1). the Temperature In-Zone
2). the Temperature Danger Zone
3). the Temperature Safety Zone
4). the Temperature Food Zone
2
A catering company has 10 trays of cooked ground beef that was properly cooled and packaged from the previous day, the food now needs to be reheated to _______ before serving
1). 145 F
2). 130 F
3). 165 F
4). 155 F
3
Which of the following is NOT an approved method to thaw frozen food?
1). Under refrigeration at 41 F or below
2). Using cold potable running water
3). on the kitchen counter at room temperature
4). as part of the cooking process
3
To cool a cooked, 10-pound pork roast before refrigerating, you should:
1). immerse the entire roast directly in a warm water bath
2). cover the entire roast
3). place the entire roast in a 5-inch pan on the bottom shelf
4). cut the roast into smaller pieces
4
All Dairy Products should be:
1). Grade A and pasteurized
2). Grade A and USDA certified
3). Pasteurized and USDA certified
4). USDA certified and nonpasteurized
1
During service, hot food should be held at a minimum temperature of:
1). 330.372 K
2). 335.928 K
3). 322.039 K
4). 327.594 K
1
Food that has been held in the Temperature Danger Zone has been subjected to:
1). Time-Temperature Abuse
2). Danger-Temperature Abuse
3). Time-Temperature Zone
4). Zone-Temperature Abuse
An example of proper sanitization is:
1). Not washing dishes, to save water
2). Washing, rinsing and sanitizing all food contact surfaces between use and as needed
3). Keeping sanitizing towels on the table next to the sanitizing solution
4). Using hot soapy water instead of sanitizing solution
2
Which of the following is the proper technique to wash hands:
A) wet hands and arms, apply soap, scrub hands and arms for 30 seconds, rinse hands and arms, dry hands and arms
B) wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms
C) apply soap, wet hands and arms, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms
D) wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, dry hands and arms
B
Food contact surfaces can be sanitized by which methods (State all that apply):
1). Scrubbing with hot soapy water
2). Immersing in water at least 171 degrees F for 30 seconds
3). Using an approved chemical solution of: chlorine, iodine or quats
4). Using floor cleaner
2,3