Cooking

A thermometer used to measure the temperature of food must be accurate to what temperature? a. +/- 2 degrees b. +/- 4 degrees c. +/- 6 degrees d. +/- 8 degrees

a. +/- 2 degrees

A food handler is reheating commercially processed cheese sticks, which will be hot held on a buffet. What temperature must the cheese sticks be reheated to? a. 135 degrees b. 145 degrees c. 155 degrees d. 165 degrees

a. 135 degrees

Hot beef and vegetable soup should be held at a. 135 degrees or higher b. 120 degrees or higher c. 90 degrees or higher d. 70 degrees or higher

a. 135 degrees or higher

Beef strew must be cooled from 135 degrees to 70 degrees within _____ hours and from 70 degrees to 41 degrees or lower in the next ______ hours a. 2, 4 b. 3, 2 c. 4, 2 d. 2, 3

a. 2, 4

How long must an object being sanitized with a chlorine solution remain in contact with the solution? a. 7 seconds b. 10 seconds c. 15 seconds d. 30 seconds

a. 7 seconds

What is the maximum water temperature allowed when thawing food under running water? a. 70 degrees b. 65 degrees c. 60 degrees d. 55 degrees

a. 70 degrees

If a food handler presents a symptom of Jaundice, they most likely have a. Hepatitis A b. Norovirus gastroenteritis c. Listeriosis d. Hemorrhagic colitis

a. Hepatitis A

Which of the following is NOT a high risk population for a foodborne illness? a. a 40 year old man with high blood pressure b. a 24 year old female on chemotherapy c. a 71 year old male d. a 2 year old female

a. a 40 year old man with high blood pressure

All of the following are common food allergies except a. bran b. wheat c. eggs and milk d. soy

a. bran

What is the most important way to prevent a foodborne illness from bacteria? a. control time and temperature b. prevent cross contamination c. practice good personal hygiene d. practice good cleaning and santizing

a. control time and temperature

Foodhandlers must be excluded from the foodservice operation, if they have any of the following EXCEPT a. fever b. vomiting c. diarrhea d. jaundice

a. fever

Cross contamination could occur if which raw foods are stored together during transportation? a. ground beef with whole beef roasts b. lamb chops with pork chops c. whole chicken and chicken breasts d. whole fish and fish fillets

a. ground beef with whole beef roasts

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? a. lettuce, fresh salmon, fresh pork roast, fresh chicken breast b. fresh salmon, fresh pork roast, fresh chicken breasts, lettuce c. lettuce, fresh chicken breasts, fresh pork roast, fresh salmon d. fresh salmon, lettuce, fresh chicken breasts, fresh prok roast

a. lettuce, fresh salmon, fresh pork roast, fresh chicken breast

Cross contamination occurs when pathogens are transferred from one food or surface to another, carried by untensils, hands, or a. other food b. insects c dish detergent d. seasonings

a. other food

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? a. pasterurized b. pooled c. hard-boiled d. shelled

a. pasteurized

Covering wounds can help prevent the spread of which pathogen? a. staphylococcus aureus b. norovirus c. vibrio vulnificus d. nontyphoidal salmonella

a. staphylococcus aureus

The deli serves cold sandwhiches in a self serve display. Which step in the flow of food would be critical control point? a. storage b. cooling c. cooking d. reheating

a. storage

Why is first-in, first-out (FIFO) storage used? a. to ensure that the oldest food is used first b. to ensure that the newest food is used first c. to reduce the time it takes to store new shipments d. to use food that has passed its expiration date

a. to ensure the oldest food is used first

What is the correct way to clean and sanitize a prep table? a. wash, rinse, sanitize, air dry b. rinse, wash, sanitize, air dry c. sanitize, wash, rinse, air dry d. air dry, rinse, sanitize, wash

a. wash, rinse, sanitize, air dry

When must a consumer advisory be provided for items containing TCS food? a. when the item is raw or undercooked b. when the item contains a potential allergen c. when the operation provide only counter service d. when the operation primarily serves a high risk population

a. when the item is raw or undercooked

When washing your hands, you should scrub them for at least a. 5 to 10 seconds b. 10 to 15 seconds c. 15 to 20 seconds d. 20 to 25 seconds

b. 10 to 15 seconds

For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food? a. 1 b. 2 c. 10 d. 20

b. 2

Ready-to-eat TCS food must be date marked if it will be stored for longer than a. 12 hours b. 24 hours c. 36 hours d. 48 hours

b. 24 hours

when a thermomenter is calibrated using the ice point method, it should be adjusted to ______ after the stem or probe has been placed in the ice water a. 0 degrees b. 32 degrees c. 41 degrees d. 212 degrees

b. 32 degrees

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served or throw out? a. 2 b. 4 c. 6 d. 8

b. 4

A food handler is prepping a dish on April 4 using shrimp and scallops. The shrimp has a use by date of April 8, and the scallops have a use by date of April 10. What is the use by date for the dish? a. April 4 b. April 8 c. April 10 d. April 12

b. April 8

Food handlers must be excluded from the operation if they have an illness caused by which pathogen? a. Vibrio vulnificus b. Salmonella Typhi c. Clostridium botulinum d. Clostridium perfringens

b. Salmonella typhi

When should hand antiseptics be used? a. before washing hands b. after washing hands c. in place of washing hands d. in place of wearing gloves

b. after washing hands

When cooking a hamburger, what hazard is most likely to occur? a. allergen b. biological c. chemical d. physical

b. biological

What is the first step in developing a HACCP plan? a. identify corrective actions b. conduct a hazard analysis c. establish monitoring procedures d. determine critical control points

b. conduct a hazard analysis

What is the first step in cooling a 10 pund roast quickly and correctly? a. leave it at room temperature overnight b. cut it into smaller pieces c. place it under a fan d. put it in the cooler immediately

b. cut it into smaller pieces

In a self service area, bulk unpackaged food does not need a label if the product... a. makes a claim about health or nutrient content b. does not make a claim about health or nutrient content c. has been unprepared at an unregulated processing plant d. has been prepared at another operation

b. does not make a claim about health or nutrient content

Itching and tightening of the throat are symptoms of what? a. Hepatitis A b. Food allergy c. Hemorrhagic colitis d. Cigueatera fish poisoning

b. food allergy

With Norovirus, people become contagious within _______________ after eating it a. minutes b. hours c. days d. weeks

b. hours

What is the best method of checking the temperature of a delivery of fresh fish? a. feel the fish, making sure that it is cold to the touch b. insert a thermometer probe into the thickest part of the fish c. place a time tempearture indicator on the surface of the fish d. use an infrared thermometer to check the fish's temperature

b. insert a thermometer probe into the thickest part of the fish

When recieving a delivery of food for an operation, it is important to a. inspect only the TCS food b. inspect all food immediately before storing it c. stack the delivery neatly and inspect it within 2 hours d. store it immediately and inspect it later

b. inspect all food immediately before storing it

Milk can be recieved at 45 degrees under what condition? a. it is thrown out after 2 days b. it is cooled to 41 degrees or lower in 4 hours c. it is immediately cooled to 41 degrees or lower d. it is served or used in the operation within 2 hours

b. it is cooled to 41 degrees or lower in 4 hours

What is requird for measuring the santizing rinse temperature in a high temperature dishwashing machine? a. infrared thermometer b. maximum registering thermometer c. time temperature indicator d. themocouple with immersion probe

b. maximum registering thermometer

FAT TOM stands for Food, Acidity,Time Temperature, Oxygen and... a. meat b. moisture c. melatonin d, management

b. moisture

Mold grow well in food with little a. oxygen b. moisture c. fuel d. acidity

b. moisture

Which of the following is not a symptom of a food allergy> a. vomiting b. paralysis c. hives d. nausea

b. paralysis

Parasites are commonly associated with what food? a. mushrooms b. produce c. mold d. dairy products

b. produce

How should an item that has been recalled by its manufacturer be stored in an operation? a. together with food that will be served b. seperately from food that will be served c. in vacuum packed bags d. in self draining containers

b. seperately from food that will be served

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? a. monitoring b. verification c. hazard analysis d. record keeping

b. verification

Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to a. use pasteurized eggs b. wash their hands c. determine the correct moisture level d. purchase beef from approved, reputable suppliers

b. wash their hands

At what minimum temperature should hot TCS food be held? a. 115 degrees b. 125 degrees c. 135 degrees d. 145 degrees

c. 135 degrees

What is the minimum internal cooking temperature for eggs that will be hot hold for service? a. 135 degrees for 15 seconds b. 145 degrees for 15 seconds c. 155 degrees for 15 seconds d. 165 degrees for 15 seconds

c. 155 degrees for 15 seconds

The whole handwashing process should take at least _______ seconds a. 5 b. 15 c. 20 d. 30

c. 20

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? a. 12:00 pm b. 2:00 pm c. 3:00 pm d. 4:00 pm

c. 3:00 pm

Pathogenic foodborne bacteria grow best in food with a pH of a. 0 to 2.5 b. 2.6 to 4.5 c. 4.6 to 7.5 d. 7.6 to 9.1

c. 4.6 to 7.5

Food is being time-temperature abused whenever it is kept between a. 0 degrees and 41 degrees b. 32 degrees and 41 degrees c. 41 degrees and 135 degrees d. 135 degrees and 165 degrees

c. 41 degrees and 135 degrees

At what temperature should dry storage rooms be kept? a. 35-40 degrees b. 40-60 degrees c. 50-70 degrees d. 75-90 degrees

c. 50-70 degrees

An operation that has prepped tuna salad can store it at 41 degrees or lower for a maximum of how many days? a. 1 b. 3 c. 7 d. 14

c. 7

Foodborne pathogens grow best at temperatures a. below 32 degrees b. between 1 degrees to 40 degrees c. between 70 degrees to 125 degrees d. above 212 degrees

c. between 70 degrees to 125 degrees

_________ is the only pathogen that can grow without oxygen a. E-Coli b. Salmonellosis c. Botulism d. Shigellosis

c. botulism

The three categories of food safety hazards are biological, physical and a. temporal b. practical c. chemical d. thermal

c. chemical

Which practice can reduce nontyphoidal salmonella in poultry to safe levels? a. storing food at 55 degrees F or higher b. inspecting canned food for damage c. cooking food to the right temperature d. purchashing oysters from approved, reputable suppliers

c. cooking food to the right temperature

A foodhandler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off of the slicer and cleaned and santized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was santized and allowed to air dry. Then the food handler put the machine back together. What mistake did the foodhandler make? a. failed to dry the machine with a clean cloth after santizing it b. failed to sanitize the machine before taking the removable parts off c. failed to rinse the machine after wiping it down with detergent and water d. failed to wash the machine with detergent and water before taking it apart

c. failed to rinse the machine after wiping it down with detergent and water

A handwashing station needs all of the following except a. signage that says employees must wash hands before returning to work b. soap c. hand santizer d. a way to dry hands

c. hand santizer

What is the purpose of a food safety management system? a. keep all areas of the facility clean and pest free b. identify, tag, and repair faulty equipment within the facility c. identify and control possible hazards throughout the flow of food d. document and use the correct methods for purchasing and recieving food

c. identify and control possible hazards throughout the flow of food

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? a. below food with later use by dates b. behind food with later use by dates c. in front of food with later use by dates d. alongside food with later use by dates

c. in front of food with later use by dates

A foodborne illness can cost a restaraunt greatly. Which of the following is not a cost associated with a foodborne illness? a. lawsuits and legal fees b. negative media exposure c. increased customer sales d. increased insurance premiums

c. increased customer sales

What type of thermometer can read temperatures without touching the item's surface? a. air probe b. immersion probe c. infrared d. TTI

c. infrared

What food container is suitable for transporting food? a. aluminum foil pan without a cover b. heavy plastic-coated produce box with cover c. metal pan with aluminum foil cover d. chemical bucket with tight fitting lid

c. metal pan with aluminum foil cover

Which piece of jewelry can be worn by a foodhandler? a. diamond ring b. medical bracelet c. plain band ring d. watch

c. plain band ring

Food that supports the rapid growth of pathogens is called a. contaminated b. unfit for consumption c. potentially hazardous (TCS) d. unsanitized

c. potentially hazardous (TCS)

What is the most important way to prevent a foodborne illness from viruses? a. control time and temperature b. prevent cross contamination c. practice good personal hygiene d. practice good cleaning and santizing

c. practice good personal hygiene

During the phase in a foodservice operation does food safety control begin? a. cooking b. preparation c. purchasing d. storage

c. purchasing

What is the best way to prevent a foodborne illness caused by seafood toxins? a. freezing seafood prior to cooking it b. purchasing smoked or cured seafood c. purchasing seafood from approved, reputable suppliers d. cooking seafood to the right minimum internal temperature

c. purchasing seafood from approved, reputable suppliers

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce? a. Bacillus cereus b. Nontyphoidal salmonella c. Shiga toxin producing E.coli d. shigella

c. shiga toxin producing E. coli

A food handler prepares and delivers meals to elderly individuals and recieving cancer care services at home What symptoms require this food handler to stay home from work? a. thrist with itching b. soreness with fatigue c. sore throat with fever d. headache with soreness

c. sore throat with fever

Infrared thermometers should be used to measure the a. air temperature in a cooler b. internal temperature of a turkey c. surface temperature of a grill d. internal temperature of a batch of soup

c. surface temperature of a grill

A foodhandler opens a container of ultra-high temperature pasteurized (UHT) milk from the dry-storage area and uses half of the container. What should be done next? a. the container should be returned to the dry storage area b. the remaining contents should be poured into an airtight container and returned to the dry storage area c. the container should be stored in the cooler d. the container and its contents should be thrown away

c. the container should be stored in the cooler

Which of the following is not a physical hazard? a. chicken bone b. band aid c. toxic metal leaching d. hair

c. toxic metal leaching

Cooking tomato sauce in a copper pot can cause which foodborne illness? a. hemorrhagic colutis b. foodborne infection c. toxic-metal poisoning d. staphylococcal gastroenteritis

c. toxic metal poisoning

_______ can not be destroyed by cooking or freezing once they form in food a. bacteria b. parasitess c. toxins d. viruses

c. toxins

When can glass thermometers be used? a. when candy is being made b. when checking liquids c. when enclosed in a shatterproof casing d. when hanging in a cooler

c. when enclosed in a shatterproof casing

What water activity level is suitable for the growth of bacteria? a. 0.23 b. 0.46 c. 0.61 d. 0.89

d. 0.89

What is the minimum internal cooking temperature for egg, mmeat, poultry, and seafood cooked in a microwave? a. 135 degrees b. 145 degrees c. 155 degrees d. 165 degrees

d. 165 degrees

What is the minimum internal cooking temperature for stuffed pork chops? a. 135 degrees b. 145 degrees c. 155 degrees d. 165 degrees

d. 165 degrees

Food that will be hot-held must be reheated to an internal temperature of a. 135 degrees for 15 seconds within two hours b. 145 degrees for 15 seconds within two hours c. 155 degrees for 15 seconds within two hours d. 165 degrees for 15 seconds within two hours

d. 165 degrees for 15 seconds within two hours

How long must shellstock tags be kept on file? a. 30 days after the day the shellfish were received b. 90 days after the day the shellfish were recieved c. 30 days after the last shellfish was sold or served from the container d. 90 days after the last shellfish was sold or served from the container

d. 90 days after the last shellfish was sold or served from the container

Nontyphoidal salmonella can be found in a. poultry and eggs b. dairy products c. produce d. all of the above

d. all of the above

What does the acronym FAT TOM represent? a. benchmarks for recieving food correctly b. steps in the process of correct handwashing c. critical control points in the HACCP process d. conditions that favor the growth of most foodborne pathogens

d. conditions that favor the growth of most foodborne pathogens

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? a. monitering b. verification c. hazard analysis d. corrective action

d. corrective action

Shigellosis can be transferred by ______, by transferring the bacteria from feces to food a. food handlers b. birds c. lady bugs d. flies

d. flies

What is the most important factor in choosing an approved supplier? a. it has a HACCP program or other food safety system b. it has documented manufacturing and packaging practices c. its warehouse is close to the establisment, reducing shipping time 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 is required when recieving fish that will be served raw or partially cooked? a. it must be alive when received b. it must be thawed in the microwave c. it must be used within 24 hours of recieving d. it must be correctly frozen before you recieve it

d. it must be correctly frozen before you recieve it

What does the L stand for in the FDA's ALERT tool? a. listen b. leave c. limit d. look

d. look

Which of the following is NOT a TCS food? a. bean sprouts b. baked potato c. sliced melon d. peanut butter cookie

d. peanut butter cookie

Which of the following is an improper method for cooling a large pot of chili> a. stir the chili with plastic ice paddles b. place the pot of chili into an ice water bath c. place the chili into a blaster chiller d. place the pot of hot chili into a refrigerator

d. place the pot of hot chili into a refrigerator

The correct way to take the temperature of vacuum packaged food is to a. puncture a package and take an internal temperature b. place the thermometer on the outside of a package c. puncture a package and take surface temperature under the wrapping d. place the thermometer between two unopened packages

d. place the thermometer between two unopened packages

Food should be stored at least _____ inch(es) off the floor a. one b. two c. four d. six

d. six

Toxic metal poisoning is commonly caused by all of the following except a. lead b. copper c. zinc d. stainless steel

d. stainless steel

Which pathogen is primarily found in the hair, nose, and throat of humans? a. giardia duodenalis b. basilus cereus c. clostridium botulinum d. staphlococcus aueus

d. staphlococcus aueus

Why should food temperatures be taken in two different locations? a. to ensure the thermometer is calibrated correctly b. it is required by the manufacturer c. to ensure the thermometer is accurate to +/- 2 degrees or +/- 1 degrees d. temperature may vary in the food

d. temperature may vary in the food

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and... a. bacteria abatement b toxic metal leaching c. pathogen measurement d. time temperature control

d. time temperature control

What device can be used to record time-temperature abuse during the delivery of food? a. bimetallic stemmed thermometer b. thermistor c. thermocouple d. time temperature indicator

d. time temperature indicator

Which is a physical hazard? a. mold on cheese b. peanuts on a sundae c. salmonella spp. in chicken d. twist tie in a tossed salad

d. twist tie in a tossed salad

To prevent the deliberate contamination of food, a manager should know who is in the facility, moniter the security of products, keep information related to food security on file, and know a. when to register when the EPA b. how to fill out an incident report c. where to find MSDS in the operation d. who to contact about suspicious activity

d. who to contact about suspicious activity