Cleaning & Sanitizing
Cross Contamination
Time Temperature Control
Allergies
Microbiology
200
Which of the following kills germs?
- Washing.
- Sanitizing.
- Rinsing.
- Air drying.
Sanitizing
200
A food handler just finished trimming raw chicken on a cutting board and need it to cut vegetables. What must be done to the cutting board?
- It must be dried with a paper towel
- It must be turned over to the other side
- It must be washed, rinsed and sanitized
- It must be rinsed off in hot water
Washed, rinsed and sanitized
200
The minimum temperature at which steaks and chops of lamb, beef, and veal should be cooked is:
- 165°F
- 145°F
- 155°F
- 160°F
145 degrees Fahrenheit
200
Children who have allergic reaction should be served first
True
False
True
200
How can you tell if food has enough bacteria to cause food poisoning?
- It will smell.
- You can’t, it will appear normal.
- It will have a different colour.
- It will taste different
You can’t, it will appear normal
300
Of the following listed items, which one is an employee permitted to wear when working in the kitchen?
- Diamond ring
- Eyeglasses
- Wig
- Large gold chain
Eyeglasses
300
Where must you store chemicals such as cleaners and sanitizers?
- Away from any food or clean equipment and utensils.
- At least 6 inches above the floor.
- With equipment and clean utensils.
- On the shelf above food and utensils.
Away from any food or clean equipment and utensils.
300
The temperature danger zone is between:
- 40 and 120 degrees F
- 60 and 120 degrees F
- 41 and 140 degrees F
- 60 and 140 degrees F
41 and 140 degrees F
300
Which of the following are not common allergens?
- Peanuts
- Fruits and vegetables
- Milk
- Eggs
Fruits and vegetables
300
What is the main type of micro-organisms responsible for food poisoning?
Bacteria
Mould
Virus
Parasite
Bacteria
400
Which of the following symptoms would an employee not have to notify the management of?
- Jaundice
- A sore throat with fever
- A headache
- Vomiting and diarrhea
A headache
400
Which of the following items listed below is being properly stored in the refrigerator?
- Pineapples below raw chicken
- Butter above shellfish
- Shellfish above fruit
- Milk below ground beef
Butter above shellfish
400
Which of the following must be cooked to a minimum of 165° F?
Chicken
400
What is a food allergy?
- A reaction to a food that a person does not like
- A curable condition that is easily treated over the counter
- The body’s immune response to a food it mistakes as harmful
- An avoidance of a certain color of food
The body’s immune response to a food it mistakes as harmful
400
In order to survive and multiply, all bacteria require:
- Food, moisture, proper pH, proper temperature and time
- Food, proper temperature and time
- Food, moisture, proper pH, proper temperature
- Food, moisture, proper pH
Food, moisture, proper pH, proper temperature and time
500
What is a substitute for proper hand washing?
- Hand sanitizers.
- Gloves.
- Tongs.
- There is no substitute for hand washing.
There is no substitute for hand washing.
500
Staphylococcus aureus is most likely to be transmitted by:
- Time/temperature abused bacon
- Undercooked rice
- Unwashed bundles of grapes
- A food handler with a sore on his hand
A food handler with a sore on his hand
500
Most germs do not grow well or multiply rapidly at what temperatures?
- Colder than 41º F and hotter than 140º F.
- Hotter than 41º F and colder than 130º F.
- Colder than 130º F and hotter than 41º F.
- Hotter than 45º F and colder than 165º F.
Colder than 41º F and hotter than 140º F
500
Which of the following is not a common symptom of a food allergy?
Diarrhoea
Skin rash
shortness of breath
Ear ache
Ear Ache
500
What is the germ associated with food handlers not washing hands after using the bathroom?
Clostridium
Salmonella
Cryptosporidium
Shigella
Shigella
600
What order should you use to wash dishes by hand?
- Rinse, wash, sanitize, and air dry.
- Sanitize, wash, rinse, pre-scrape and towel dry.
- Wash, rinse, towel dry and sanitize.
- Pre-scrape, wash, rinse, sanitize and air dry.
Pre-scrape, wash, rinse, sanitize and air dry.
600
Cross-contamination is:
- When germs spread from one food item to another.
- Nothing to be concerned about.
- When you wipe up blood in a cross motion.
- Foods that support the rapid growth of harmful bacteria.
When germs spread from one food item to another.
600
What is the bacteria that can cause a problem in this picture?
Salmonella
600
_______________ occurs when one food item touches another and the protein mix
- Cross contamination
- Cross contact
- Cross connection
- Cross component
Cross contact
600
What pathogen is the greatest risk found in the picture?
- E. coli
- Salmonella
- Hepatitis A
- Norwalk Virus or Norovirus
Salmonella