Keeping Food Safe
What is a foodborne-illness outbreak?
a. When two or more food handlers contaminate multiple food items
b. When an operation serves contaminated food to two or more people
c. When two or more people report the same illness from eating the same food
d. When the CDC receives information on two or more people with the same illness
c. When two or more people report the same illness from eating the same food
Which type of food best supports the growth of bacteria?
a. Fats
b. Sugars
c. Starches
d. Proteins
d. Proteins
What should a manager do with a product they suspect has been deliberately contaminated?
a. Dispose of the product.
b. Hold on to the product.
c. Return the product to its vendor.
d. Bring the product to the police station
b. Hold on to the product.
What is a carrier?
a. Bacteria that carry dangerous pathogens
b. A seafood parasite that attaches itself to fish
c. Someone with a compromised immune system
d. Someone who carries pathogens without getting sick
d. Someone who carries pathogens without getting sick
Food must be thrown out after remaining in the temperature danger zone for
a. 1 hour.
b. 2 hours.
c. 3 hours.
d. 4 hours.
d. 4 hours.
Which organization makes recommendations for food safety regulation of the foodservice industry?
a. State regulatory authority
b. Food and Drug Administration (FDA)
c. U.S. Department of Agriculture (USDA)
d. Centers for Disease Control and Prevention (CDC)
b. Food and Drug Administration (FDA)
Bacteria grows best at which pH level?
a. 0
b. 2
c. 7
d. 12
c. 7
What can kitchen staff do to prevent guests from having an allergic reaction?
a. Cook all fried foods in the same fryers.
b. Check recipes and ingredient labels for allergens.
c. Use the same cooking utensils to handle all food.
d. Wash hands after preparing food for guests with allergies.
b. Check recipes and ingredient labels for allergens
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
a. 5 seconds
b. 8 seconds
c. 10 seconds
d. 18 seconds
c. 10 seconds
What should be done if pests are spotted in a delivery vehicle?
a. Reject the entire delivery.
b. Reject any products close to where the pests were found.
c. Accept the delivery, depending on the type of pest found.
d. Accept the delivery if the products look safe.
a. Reject the entire delivery.
Why do pathogens pose an increasing challenge to food safety in an operation?
a. Strains of pathogens are stronger than ever before.
b. Pathogens can no longer be eliminated from food products.
c. Pathogens are being found on food items once considered safe.
d. It is harder to prevent pathogens from causing foodborne illness.
c. Pathogens are being found on food items once considered safe.
What are the two conditions for bacterial growth that you can control?
a. Oxygen and acidity
b. Acidity and moisture
c. Temperature and moisture
d. Time and temperature
d. Time and temperature
Which symptom could mean a customer is having an allergic reaction to food?
a. Coughing
b. Dehydration
c. Swollen tongue
d. Sneezing
c. Swollen tongue
A food handler wet his hands with warm running water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm running water and dried them on a cloth side towel. What did he do wrong?
a. Wet hands with warm running water
b. Dried hands on a side towel
c. Rinsed hands with warm running water
d. Scrubbed hands for only 15 seconds
b. Dried hands on a side towel
What is the discard date for tuna salad that was prepared and stored on October 1?
a. October 6
b. October 7
c. October 8
d. October 9
b. October 7
Which contaminants pose the greatest threat to food safety?
a. Toxins
b. Allergens
c. Pathogens
d. Chemicals
c. Pathogens
In what temperature range does bacteria grow most rapidly?
a. 0°F to 38°F (-18°C to 3°C)
b. 41° to 65°F (5°C to 18°C)
c. 70° to 125°F (21°C to 52°C)
d. 126°F to 165°F (54°C to 74°C)
c. 70° to 125°F (21°C to 52°C)
When implementing a food defense program, what is the best way to protect food storage areas?
a. Lock them.
b. Always leave the lights on.
c. Install cameras in these areas.
d. Supervise traffic going in and out of them.
a. Lock them.
A food handler who spends an entire shift forming hamburger patties should change gloves
a. after 1 hour, because the gloves may quickly build up pathogens.
b. every 4 hours during continual use, and more often if needed.
c. at the end of the shift.
d. every 6 hours, to avoid wasting gloves.
b. every 4 hours during continual use, and more often if needed.
Which practice requires a variance?
a. Packaging food using a reduced oxygen method
b. Holding food without temperature control
c. Cooling food using the two-stage cooling method
d. Reheating food that was previously cooked and cooled
a. Packaging food using a reduced oxygen method
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
a. Cross-contamination
b. Poor personal hygiene
c. Time-temperature abuse
d. Poor cleaning and sanitizing
c. Time-temperature abuse
Which parasite is linked to berries and lettuce?
a. Anisakis simplex
b. Giardia duodenalis
c. Cryptosporidium parvum
d. Cyclospora cayetanensis
d. Cyclospora cayetanensis
What is the system the FDA created that can be used to develop a food defense program?
a. SAFE
b. ALTER
c. PLAN
d. FIRST
d. FIRST
What should food handlers do after prepping food and before using the restroom?
a. Wash their hands.
b. Take off their hats.
c. Change their gloves.
d. Take off their aprons.
d. Take off their aprons.
Which is an example of a critical control point (CCP)?
a. Required minimum internal cooking temperatures
b. Washing hands before preparing food
c. Using color-coded cutting boards
d. Cleaning and sanitizing surfaces correctly
a. Required minimum internal cooking temperatures