Chapter 4
Which thermometer is used to measure surface temperature?
a. thermistor
b. thermocouple
c. infared thermometer
d. bimetallic stemmed thermometer
c. infared thermometer
What is the most important factor in choosing a food supplier?
a. it is recommended by others in the industry
b. it has a HACCP program or other food safety system
c. It has documented manufacturing and packing practices.
d. It has been inspected and complies with local, state, and federal laws
d. It has been inspected and complies with local, state, and federal laws
What should happen to food right after it is thawed in a microwave oven?
a. freeze it solid
b. cool it to 41 degrees Fahrenheit
c. cook it in conventional cooking equipment
d. hold it in equipment that maintains the correct temperature
c. cook it in conventional cooking equipment
Which part of the plate should a food handler avoid touching when serving customers?
a. bottom
b. edge
c. side
d. top
d. top
A manager's responsibility to actively control risk factors for foodborne illnesses is called
a. hazard analysis critical control point (HACCP)
b. quality control and assurance
c. food safety management
d. active managerial control
d. active managerial control
Which practice can help prevent cross-contamination?
a. using color-coded cutting boards
b. rinsing cutting boards between use
c. purchasing food requiring preparation
d. prepping raw and ready-to-eat food at the same time
a. using color-coded cutting boards
Milk can be received at 45 degrees Fahrenheit under what condition
a. it is thrown out after 2 days
b. it is cooled to 41 degrees Fahrenheit or lower in 4 hours
c. It is immediately cooled to 41 degrees Fahrenheit or lower
d. it is served or used in the operation within 2 hours
b. it is cooled to 41 degrees Fahrenheit or lower in 4 hours
When cooling TCS food, the temperature must go from 135 degrees Fahrenheit to 70 degrees Fahrenheit in
a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours
a. 2 hours
a. 2.
b. 4
c. 6
d. 8
d. 8
A pest-control program is an example of a(n)
a. HACCP program
b. workplace safety program
c. food safety program
d. active managerial control program
c. food safety program
What device can be used to monitor both time and temperature abuse during the shipment of storage food?
a. infrared thermometer
b. time-temperature indicator
c. thermistor with an air probe
d. bimetallic stemmed thermometer
b. time-temperature indicator
What causes large ice crystals to form on frozen food and its packaging?
a. cross contact
b. cross contamination
c. time temperature abuse
d. incorrect cleaning and sanitizing
c. time temperature abuse
A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?
a. cross contamination
b. poor personal hygiene
c. time temperature abuse
d. poor cleaning and sanitizing
c. time temperature abuse
What item must customers take each time they return to a self-service area for more food?
a. clean plate
b. extra napkins
c. hand sanitizer
d. new serving spoon
a. clean plate
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
a. purchasing food form unsafe sources.
b. holding food at incorrect temperatures
c. using contaminated equipment
d. practicing poor personal hygiene
c. using contaminated equipment
How long can food stay in the temperature danger zone before it must be thrown out?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours
d. 10 hours
When must you discard tuna salad that was prepped on July 19?
a. july 21
b. july 23
c. july 25
d. july 27
c. july 25
a. cooler
b. freezer
c. sink of ice water
d. cold-holding unit
c. sink of ice water
How often must you check the temperature of food that is being held with temperature control?
a. At least every 2 hours
b. At least every 4 hours
c. At least every 6 hours
d. At least every 8 hours
b. At least every 4 hours
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
a. identify risks
b. corrective action
c. management oversight
d. re-evaluation
c. management oversight
Which probe should be used to check the temperature of a chicken breast?
a. air probe
b. immersion probe
c. penetration probe
d. surface probe
c. penetration probe
What is the problem with storing raw ground turkey above raw ground pork?
a. cross contamination
b. poor personal hygiene
c. time temperature abuse
d. cross contact with allergens
a. cross contamination
Which food item should not be served to high-risk populations?
a. vegetable stir fry
b. grilled salmon
c. roasted chicken
d. raw oysters
d. raw oysters
Which may be handled with bare hands?
a. cooked pasta for salad
b. chopped potatoes for soup
c. canned tuna for sandwiches
d. pickled watermelon for garnish
b. chopped potatoes for soup
Which is an example of an FDA public health intervention?
a. becoming certified in food safety
b. denying pests access to the operation
c. obtaining a variance to cure food
d. conducting self-inspections
a. becoming certified in food safety