Ch: 1 Keeping Food Safe
To be considered an outbreak, a foodborne illness must
a) include at least six people.
b) involve more than one food.
c) be confirmed by laboratory analysis.
d) occur over multiple days.
c) be confirmed by laboratory analysis
Which type of food best supports the growth of bacteria?
a) Fats
b) Sugars
c) Starches
d) Proteins
d) Proteins
How should chemicals be stored to prevent chemical contamination?
a) Away from prep areas
b) On the floor between uses
c) On the work surface of prep tables
d) With food supplies below prep tables
a) Away from prep areas
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
How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?
a) Prep raw and ready-to-eat food at the same time.
b) Prep raw and ready-to-eat food at different times.
c) Prep ready-to-eat food after raw food.
d) Clean and sanitize the table after you are done using it.
b) Prep raw and ready-to-eat food at different times.
Which agency subjects suppliers to food safety inspections?
a) Public Health Service (PHS)
b) Centers for Disease Control and Prevention (CDC)
c) U.S. Department of Agriculture (USDA)
d) Environmental Protection Agency (EPA)
c) U.S. Department of Agriculture (USDA)
Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne-illness outbreak?
a) No, because they ate different foods.
b) No, because they ate different foods and had different symptoms.
c) Yes, because they ate different foods.
d) Yes, because they ate different foods and had different symptoms.
b) No, because they ate different foods and had different symptoms.
Which food best supports the growth of bacteria?
a) Butter
b) Cooked rice
c) Loaf of bread
d) Chocolate cake
b) Cooked rice
Which is a chemical contaminant?
a. Bones in a chicken filet
b. Norovirus in shellfish
c. Metal shavings in a can of peaches
d. Tomato juice served in a pewter pitcher
d. Tomato juice served in a pewter pitcher
What should the temperature of the water be when washing hands?
a) Hot
b) Cold
c) Warm
d) Lukewarm
c) Warm
Pathogens grow most rapidly at temperatures between
a) 41°F and 45°F (5°C to 7°C).
b) 45°F and 60°F (7°C to 16°C).
c) 70°F and 125°F (21°C to 52°C).
d) 120°F and 135°F (49°C to 57°C).
c) 70°F and 125°F (21°C to 52°C).
A chef purchases fresh fish from a local fisherman. Is this an approved supplier?
a) Yes, if the fish is fresh caught.
b) Yes, if the town has licensed the fisherman.
c) No, not if the fisherman is local.
d) No, the fisherman is not inspected.
d) No, the fisherman is not inspected.
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
a) When two or more food handlers contaminate multiple food items
Bacteria grows best at which pH level?
a) 0
b) 2
c) 7
d) 12
c) 7
What is the best method for preventing a physical hazard in food from causing an injury?
a) Practicing proper food defense
b) Preventing cross-contamination
c) Proper cleaning and sanitizing
d) Purchasing from approved suppliers
d) Purchasing from approved suppliers
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
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.
What must be done after receiving a key drop delivery?
a) The delivery must be inspected.
b) The delivery must be stored correctly.
c) Temperatures must be checked immediately.
d) Products must be removed from original packaging.
a) The delivery must be inspected.
Which of the following is a physical contaminant?
a) Bone in a filet
b) Virus on a salad
c) Cleaning solution in a spray bottle
d) Toxin in seafood
a) Bone in a filet
Which food has the most available moisture for bacteria to grow?
a) Food with an aw of 0.0
b) Food with an aw of 0.2
c) Food with an aw of 0.5
d) Food with an aw of 1.0
Food with an aw of 1.0
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
a) Viral
b) Allergen
c) Chemical
d) Biological
c) Chemical
After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?
a) Yes, hands can be washed in any sink.
b) Yes, those sinks are designated for handwashing.
c) No, those sinks don’t always have handwashing soap
d) No, hands should only be washed in a designated handwashing sink.
d) No, hands should only be washed in a designated handwashing sink.
Which thermocouple probe should be used to check the temperature of a pork roast?
a) Air
b) Surface
c) Immersion
d) Penetration.
d) Penetration.
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
a) Refer to the vendor notification for next steps.
b)Contact the supplier and arrange for product pick up.
c) Label the item to prevent it from accidentally being placed back in inventory.
d) Inform the local media, customers, and employees of the reason for the recall.
c) Label the item to prevent it from accidentally being placed back in inventory.
The three potential hazards to food are biological, physical, and
a) situational.
b) chemical.
c) terminal.
d) procedural.
b) chemical.
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
What is the best way to protect food from deliberate tampering?
a) Make it as difficult as possible for someone to tamper with it.
b) Allow former employees into the operation.
c) Perform spot inspections on new vendors.
d) Use the USDA A.L.A.R.M. system.
a) Make it as difficult as possible for someone to tamper with it.
When should food handlers wash their hands?
a) Before starting a new task
b) After applying hand antiseptics
c) After putting on single-use gloves
d) After handling ready-to-eat food
a) Before starting a new task
What do time-temperature indicators do?
a) Measure temperature through a probe with a sensor at the end
b) Measure the length of time that food should be cooked
c) Show if food has been cross-contaminated during preparation
d) Show if food has been time-temperature abused during shipment
d) Show if food has been time-temperature abused during shipment
What must a manager do with a recalled food item in the operation?
a) Combine the item with non-recalled items during preparation.
b) Record the names of customers who purchase the item.
c) Store the recalled item separately from other food.
d) Sell all recalled items within 24 hours.
c) Store the recalled item separately from other food.
Which is a biological contaminant?
a) Bones in a chicken filet
b) Seafood toxin in a red snapper
c) Metal shavings in a can of peaches
d) Tomato juice served in a pewter pitcher
b) Seafood toxin in a red snapper
What is the temperature range of the temperature danger zone?
a)0°F to 41°F (-18°C to 5°C)
b) 31°F to 60°F (-1°C to 16°C)
c) 41°F to 135°F (5°C to 57°C)
d) 60°F to 165°F (16°C to 74°C)
c) 41°F to 135°F (5°C to 57°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.
Hand antiseptics should be used
a) before handwashing.
b) after handwashing.
c) in place of handwashing.
d) during handwashing.
b) after handwashing.
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
a) 0°F (-18°C)
b) 32°F (0°C)
c) 41°F (5°C)
d) 212°F (100°C)
b) 32°F (0°C)
How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation?
a) Place a hand on a package to see if it is cool to the touch.
b) Hold an infrared thermometer as close as possible to a case.
c) Place the thermometer stem between two packages for a reading.
d) Open a package and put the thermometer stem into the ground beef.
c) Place the thermometer stem between two packages for a reading.
The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and
a) thawing food incorrectly.
b) storing food without labels.
c) receiving food in dented cans.
d) purchasing food from unsafe sources.
Which food is in the temperature danger zone?
a) Meat received at 40°F (4°C)
b) Chicken stored at 45°F (7°C)
c) Soup held at 140°F (60°C)
d) Chili cooked to 165°F (74°C)
b) Chicken stored at 45°F (7°C)
When implementing a food defense program, what is the best way to make sure food has been received from a safe source?
a) Purchase food only from a large distributor.
b) Use food suppliers who are local.
c) Purchase products directly from the source.
d) Request delivery vehicles be locked and sealed.
d) Request delivery vehicles be locked and sealed.
After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?
a) She did not let the sanitizer dry.
b) She failed to rinse off the sanitizer.
c) She should not have washed her hands first.
d) She should not have rubbed the sanitizer into her hands.
a) She did not let the sanitizer dry.
When checking the internal temperature of food, where should the thermometer be inserted?
a) In the thinnest part of the food
b) In the thickest part of the food
c) On the bottom of the food
d) On the top of the food
b) In the thickest part of the food
At what internal temperature should cold TCS food be received?
a ( 41°F (5°C) or lower
b) 45°F (7°C) or lower
c) 51°F (10°C) or lower
d) 55°F (13°C) or lower
a( 41°F (5°C) or lower
Cooked rice was left out on a prep table to cool for several hours. This is an example of
a) cross-contamination.
b)time-temperature abuse.
c) improper personal hygiene.
d) poor cleaning and sanitizing.
b)time-temperature abuse.
Jaundice is a symptom of which foodborne illness?
a) Shigellosis
b) Hepatitis A
c) Hemorrhagic colitis
d) Norovirus
b) Hepatitis A
Which is a “Big Nine” food allergen?
a) Broccoli
b) Wheat
c) Grapes
d) Pork
b) Wheat
What should a food handler do when working with an infected cut on their finger?
a) Stay away from food and prep areas.
b) Wash hands and cover the cut with a bandage.
c) Apply ointment and bandage the cut with an impermeable cover.
d) Cover the cut with an impermeable cover and wear a single-use glove.
d) Cover the cut with an impermeable cover and wear a single-use glove.
Thermometers that measure the temperature of food must be accurate to
a) +/- 1°F or +/- 0°C.
b) +/- 2°F or +/- 1°C.
c) +/- 3°F or +/- 2°C.
d) +/- 4°F or +/- 3°C.
b) +/- 2°F or +/- 1°C.
What must be done with live oysters received at an air temperature of 45°F (7°C)?
a) They must be rejected.
b) They must be discarded.
c) They must be heated to 155°F (68°C).
d) They must be cooled to 41°F (5°C) or lower.
d) They must be cooled to 41°F (5°C) or lower.
Which is a common risk factor for foodborne illness?
a) Reheating leftover food
b) Serving ready-to-eat food
c) Using single-use, disposable gloves
d) Purchasing food from unsafe sources
d) Purchasing food from unsafe sources
Which is a “Big Six” pathogen?
a) Salmonella Typhi
b) Campylobacter jejuni
c) Staphylococcus aureus
d) Clostridium Botulinum
a) Salmonella Typhi
What should food handlers do to prevent food allergens from being transferred to food?
a) Use clean and sanitized utensils when prepping the order.
b) Cook food to the appropriate minimum internal temperature.
c) Store cold food at 41°F (5°C) or lower.
d) Label chemical containers correctly.
a) Use clean and sanitized utensils when prepping the order.
If a food handler has a wound on their arm, they cannot prepare food until they
a) apply antibacterial ointment.
b) cover the wound with any type of bandage.
c) cover the wound with an impermeable cover.
d) cover the wound with a dry, durable, tight-fitting bandage.
c) cover the wound with an impermeable cover.
How long does it take a bimetallic stemmed thermometer’s reading to steady after it is inserted into food?
a) 5 seconds
b) 10 seconds
c) 15 seconds
d) 30 seconds
c) 15 seconds
At what maximum temperature can milk be received?
a) 55°F (13°C)
b) 50°F (10°C)
c) 45°F (7°C)
d) 41°F (5°C)
c) 45°F (7°C)
Which food requires time and temperature control to keep it safe?
a)Whole strawberries
b) Uncut melons
c) Washed carrots
d) Baked potatoes
d) Baked potatoes
Which pathogen is one of the leading causes of foodborne illness?
a) Norovirus
b) Clostridium botulinum
c) Listeria monocytogenes
d) Campylobacter jejuni
a) Norovirus
The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called
a) biological contamination.
b) cross-contact.
c) cross-contamination.
d) allergenic transfer.
b) cross-contact.
When can a food handler who has had diarrhea return to work?
a) When they have been symptom-free for 24 hours
b) When they feel strong enough to work
c) When no one else in their household has diarrhea
d) When the regulatory authority clears them
a) When they have been symptom-free for 24 hours
Which is an example of corrective action for time-temperature abuse?
a) A food handler checks and records the temperature of hot-held food every hour.
b) A manager trains food handlers to calibrate different thermometers.
c) A stockpot of soup has been left on a prep table overnight, so a food handler throws it away.
d) A restaurant requires suppliers to place temperature-recording devices in their delivery trucks.
c) A stockpot of soup has been left on a prep table overnight, so a food handler throws it away.
At what maximum temperature can shell eggs be received?
a) 55°F (13°C)
b) 50°F (10°C)
c) 45°F (7°C)
d) 41°F (5°C)
c) 45°F (7°C)
Which of the following is a food safety responsibility of a manager?
a)Ensuring that chemicals are stored in a way that meets OSHA requirements
b) Ensuring that food prepared in a private home for a restaurant is prepared safely
c) Ensuring that delivery drivers are following food safety practices while in the operation
d) Ensuring that separate fryers are available for preparing food for customers with allergies
c) Ensuring that delivery drivers are following food safety practices while in the operation
When cutting away mold from hard cheese, how much does the FDA recommend removing around the affected area?
a) ½ inch
b) 1 inch
c) 2 inches
d) 3 inches
b) 1 inch
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 should a manager do with a food handler who is sneezing and has a persistent runny nose?
a) Exclude the food handler from the operation.
b) Restrict them from working with exposed food.
c) Provide the food handler with a means to blow their nose.
d) Remind them to turn away from food when sneezing.
b) Restrict them from working with exposed food.
What’s the most basic way a food handler can prevent cross-contamination?
a) Monitor and log all food deliveries.
b) Clean and sanitize every piece of equipment at the start of each shift.
c) Keep raw and ready-to-eat food away from each other.
d) Designate separate prep tables for specific types of food.
c) Keep raw and ready-to-eat food away from each other.
How long must shell stock tags be kept on file?
a) 30 days after the day the molluscan shellfish were received
b) 90 days after the day the molluscan shellfish were received
c) 30 days after the last molluscan shellfish was sold or served from the container
d) 90 days after the last molluscan shellfish was sold or served from the container
d) 90 days after the last molluscan shellfish was sold or served from the container
Which is considered a ready-to-eat food?
a) Raw cookie dough
b) Mozzarella cheese
c) Unwashed kale
d) Dried beans
b) Mozzarella cheese
Which fish are associated with ciguatoxin?
a. Tuna
b. Grouper
c. Mackerel
d. Mahi Mahi
b. Grouper
Which guideline should be included in an effective food defense program?
a) Purchase products from a range of suppliers.
b) Provide employees with easy access to cleaning chemicals.
c) Keep receiving logs for all deliveries to the operations.
d) Hire an on-site food safety expert to supervise service.
c) Keep receiving logs for all deliveries to the operations.
Which illness needs to be reported to the regulatory authority?
a) Hepatitis A
b) Influenza
c) Scombroid poisoning
d) Botulism
a) Hepatitis A
A food handler has been tasked with marinating raw chicken and chopping kale for a salad. If the food handler has access to only one prep table, what should they do to prevent cross-contamination?
a) Prep the chicken before prepping the kale.
b) Prep the chicken and kale at the same time but hold separately until service.
c) Wash and dry equipment in between prepping each item.
d) Use separate equipment for each item.
d) Use separate equipment for each item.
What is the meaning of large ice crystals on frozen food?
a) The product has been frozen properly.
b) The product is still in the process of reaching the correct temperature.
c) The product has thawed and been refrozen.
d) The product should be cooked rapidly after thawing.
c) The product has thawed and been refrozen.