Flow of Food: Preparation
What food item does the FDA advise against offering on a children's menu?
A. Rare cheeseburgers
B. Cheese pizza
C. Peanut butter and jelly sandwiches
D. Fried shrimp
A. Rare cheeseburgers
What is the maximum allowable internal temperature when cold-holding food?
A. 41ºF (5ºC)
B. 45ºF (7ºC)
C. 51ºF (10ºC)
D. 55ºF (13ºC)
A. 41ºF (5ºC)
One way for managers to demonstrate a knowledge of food safety is to
A. conduct self-inspections.
B. take cooking temperatures.
C. monitor employee behaviors.
D. become certified in food safety.
D. become certified in food safety.
A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and
A. gloves.
B. a timer.
C. a garbage container.
D. a clock with a second hand.
C. a garbage container.
The effectiveness of chemical sanitizers is NOT affected by
A. Color.
B. Concentration
C. Contact time.
D. Temperature
A. Color.
A variance from the local regulatory authority is
needed for
A. preserving food by smoking it.
B. developing a crisis-management plan.
C. using TCS leftovers to make salads.
D. using ice to cool food.
A. preserving food by smoking it.
What is the minimum temperature that must be maintained when holding hot soup for service?
A. 100ºF (38ºC)
B. 120ºF (49ºC)
C. 135ºF (57ºC)
D. 155ºF (68ºC)
C. 135ºF (57ºC)
A manager asks a dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. This is an example of which step in active managerial control?
A. Identifying risks
B. Monitoring
C. Corrective action
D. Re-evaluation
C. Corrective action
The water provided to a handwashing sink must be
A. hot water only.
B. cold water only.
C. drinkable water only.
D. fluoridated water only.
C. drinkable water only.
The first step in setting up a compartment sink for manual warewashing is
A. pre-scraping dishes.
B. washing items in detergent.
C. immersing items in sanitizer.
D. clean and sanitize the sink.
D. clean and sanitize the sink.
What is one way that food should NEVER be thawed?
A. In a microwave
B. At room temperature
C. In a cooler
D. As part of the cooking process
B. At room temperature
Which food item may be handled with bare hands?
A. Sliced cheese for sandwiches
B. Boiled egg slices for salad
C. Chopped potatoes for stew
D. Parsley for garnish
C. Chopped potatoes for stew
What is the primary purpose of a food safety management system?
A. Keep all areas of the facility clean and pest-free.
B. Lock-out and tag-out faulty equipment within the facility.
C. Prevent foodborne illness by controlling risks and hazards.
D. Maintain correct purchasing and receiving records for auditors.
C. Prevent foodborne illness by controlling risks and hazards.
What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?
A. Absorbent and durable
B. Hard and durable
C. Porous and durable
D. Smooth and durable
D. Smooth and durable
What is the correct way to clean and sanitize a
prep table?
A. Remove food from surface, clean, rinse, sanitize, air-dry
B. Remove food from surface, rinse, clean, sanitize, air-dry
C. Sanitize, remove food from surface, clean, rinse, air-dry
D. Air-dry, remove food from surface, rinse, sanitize, clean
A. Remove food from surface, clean, rinse, sanitize, air-dry
What is the required minimum internal cooking temperature for stuffed lobster?
A. 135ºF (57ºC)
B. 145ºF (63ºC)
C. 155ºF (68ºC)
D. 165ºF (74ºC)
D. 165ºF (74ºC)
How often must you check the temperature of food that is being held with temperature control?
A. Every 2 hours
B. Every 4 hours
C. Every 6 hours
D. Every 8 hours
B. Every 4 hours
Which HACCP principle is being used by taking the holding temperature of chili while it is on a buffet line?
A. Monitoring
B. Corrective Action
C. Critical Limit
D. Verification
A. Monitoring
Which part of a sink prevents backflow of dirty water?
A. The air gap
B. The tap valves
C. The floor grate
D. The aerator
A. The air gap
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse (on the gauge)?
A. 152ºF (67ºC)
B. 180ºF (82ºC)
C. 192ºF (89ºC)
D. 200ºF (93ºC)
B. 180ºF (82ºC)
What is the required minimum internal cooking temperature for scrambled eggs cooked for immediate service?
A. 135F
B. 145F
C. 155F
D. 165F
B. 145F (155F if for hot holding)
A catering employee removed a chicken casserole from
hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the chicken casserole be thrown out?
A. 12:00 p.m.
B. 2:00 p.m.
C. 3:00 p.m.
D. 4:00 p.m.
C. 3:00 p.m.
Research has shown that raw chicken commonly contains unsafe levels of salmonella. What step in HACCP was completed by identifying that raw chicken contains salmonella and should be reduced to a safe level before serving?
A. Monitoring
B. Verification
C. Hazard Analysis
D. Corrective Action
C. Hazard Analysis
Black rice-shaped droppings are found near the receiving door. What type of pests may be present?
A. Flies
B. Roaches
C. Ants
D. Rodents
D. Rodents
Which of the following sanitizers has a contact time that is NOT 30 seconds?
A. Quaternary ammonium
B. Iodine
C. Chlorine
D. Hot water of ≥171°F.
C. Chlorine