Chapter 1
"________" refers to the temperature range between 41° F and 135 ° F
The Dange zone
When is it vital to wash your hands in a work environment?
a. immediately after using the restroom, and when returning to work
b. After coughing, sneezing, or blowing your nose
c. After taking a break (eating, drinking, or smoking)
d. All of the above
d. All of the above
FIFO stands for what?
'First in, first out'
Hot food should be kept at '____' degrees or higher.
a. 135* F
b. 150* F
c. 145* F
135* F
If chemicals come into contact with food what is the proper response?
Throw away the food
An employee is cooking roast beef in the oven. What temperature must the roast beef reach for at least 4 minutes while cooking?
a. 135°F
b. 145°F
c. 155°F
d. 165°F
b. 145°F
It is sanitary to use your apron like a towel. It will get dirty as you work, so wiping your filthy hands on it is ok.
True or false?
False
When receiving food what three things should you look out for?
-Signs of spoilage
-Signs of physical contamination, i.e. foreign objects getting into the food
-Products past their expiration date
Preparing food in small amounts is called '________’ Use only as much as you can use in four hours or less.
a. Batch Cooking
b. Prep cooking
c. Rationed cooking
Batch Cooking
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food Preparation areas
d. Food Preparation areas
According to the FDA, what is in one of the eight major food allergen groups.?
a. Corn
b. Mango
c. Soymilk
d. Sesame Seeds
c. Soymilk
Who is responsible for more than two-thirds of the foodborne disease outbreaks reported in the U.S.?
The employees
Name four key ways to maintain proper storage of food.
-Store raw food below and ready-made food at the top.
-Keep storage areas clean and dry
-Keep strong-smelling foods away from dairy products such as eggs
-Refrigerate dry goods once they are mixed with liquids
If food does not cool to 41* F within six hours throw it out
true or false?
True
Spills on the floor are a workplace hazard that must be cleaned up immediately.
True or False
True
"_______" occurs when two or more people experience the same illness after eating the same food.
A foodborne illness
How often should a pair of single-use gloves be changed if an employee is working continuously on the same task.?
a. After one hour
b. After two hours
c. After three hours
d. After four hours
d. After four hours
What are 3 acceptable signs when inspecting Beef, pork, chicken, and lamb
-Fresh even color
-Firm texture springs back to the touch
-Temperature is 41° F or lower
Only '_____' can be reused in a self-service area.
a. Plates
b. Forks
c. Beverages
Beverages
When cleaning electric-powered equipment what is the first thing you do?
a. Disassemble each part to clean, sanitize, and let soak in sink
b. unplug and wash without disassembly
c. Disassemble each part, clean, and let air dry
c. Disassemble each part, clean, and let air dry
What are the 5 major mistakes that can lead to foodborne illness?
-inadequate hand washing
-Employees working while ill
-Cross Contamination
-Incorrect cooking temperatures
-Incorrect temperature control
Which symptom is a food worker required to report to his manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound
d. An infected wound
Which food item can be re-served if a customer did not use it?
a. Breadsticks
b. Bowl of salsa
c. Packaged crackers
d. Oil for dipping bread
c. Packaged crackers
You should maintain a temperature-logging system to keep food out of the 'Danger Zone'. It should include:
a. The temperature of the food
b. The time that temperature is taken
c. Anything unusual for instance if chilled foods rise above 41* F.
d. All of the above
d. All of the above
A food worker is monitoring a self-service station. What must she remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
c Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm
b. Use clean dishes each time they get food