6
14.The minimum internal temperature to reheat potentially hazardous food is:
a. 165
b. 145
165 degrees Fahrenheit
30. How many times can potentially hazardous foods be reheated?
a. 2
b. 1
2
32. Stationary equipment should be mounted on legs at least ___ inches off the floor?
a. 6
b. 2
6
34. When using a chemical sanitizing solution in a three-compartment sink, all utensils and dishes must soak for:
a. 1 minute
b. 30 seconds
30 seconds
12. A metal stemmed food thermometer must have a scale with a range of:
a. 0-220
b. 40-150
0-220 degrees Fahrenheit
3. What foodborne illness is associated with bulging cans and home-canned goods?
a.botulism
b. e. coli
Botulism
25. The container of sanitizing solution for wiping cloths is to be treated as a toxic item and therefore should be:
a. in the closet
b. on the floor
In the closet
29What is not a proper means of thawing potentially hazardous food?
a. at room temperature
b. under cold running water
At room temperature
35. Which of the following statements about a thermometer is false?
a. Thermometers should be inserted into the thinnest part of the meat
b. thermometers should be recalibrated after dropped on the floor
Thermometers should be inserted into the thinnest part of the meat
26. Soap and paper towels are required at which sink?
a. handwashing
b. 3 compartment sinks
Hand washing sinks
51. An injury which involves a limb or large piece of skin torn from the body is called?
a. an avulsion
b. a laceration
An avulsion
48. What is an example of a biological hazard?
a. Ciguatera toxin in red snapper
b. metal shavings in a can of peaches
Ciguatera toxin in red snapper
21. E.Coli is associated with what types of food?
a. Raw Ground Beef
b. Chicken
c. pork
d. none of the above
Raw Ground Beef
43. The government agency that sets and enforces standards to protect the health and safety of workers is?
a. USDA
b. OSHA
OSHA
42. Flies are associated with which type of bacteria.
a. shigella
b. salmonella
shigella
44. Potentially hazardous foods are moist, and high in protein foods such as:
a.popcorn
b. cooked rice and potatoes, milk, and poultry
Cooked rice and potatoes, milk, and poultry
19. This is a disease that is carried or transmitted to people by food they have eaten:
a. a foodborne illness
b. the swine flu
A foodborne illness
23. If a fire begins:
a. do nothing
b. Remove individuals that may need assistance getting out of the building and assess the size of the fire and your comfort level calling the fire department
Remove individuals that may need assistance getting out of the building and assess the size of the fire and your comfort level calling the fire department
41. Poisonous and toxic matericals should be stored
a. on the floor
b. in a separate location away from food
In a seaparta location away from food
31. Only two people need to experience a foodborne illness for it to be considered a(n):
a. pandemic
b. outbreak
Outbreak
40. Any food item removed from its original container must be:
a. labeled with content and dated
b. not labeled
Labeled with content and dated
28. Back injuries are caused primarily from:
a. improper lifting
b. slips and falls
Improper Lifting
7. When treating a puncture wound you should never?
a. remove object that has punctured the body
b. call for professional medical assistant
remove the object that has punctured the body
8. The burn is characterized by deep, painful, damage, and blisters on the skin:
a. 1st
b. 2nd
2nd
9. If you have to sneeze or blow your nose while working in the kitchen, what procedure would you follow?
a. use a hand towel
b.Remove yourself from the kitchen and/or use a paper towel and immediatley wash hands before returning to work.
Remove yourself from the kitchen and/or use a paper towel and immediatley wash hands before returning to work.