unit 1 lesson 1 food science

What does HACCP stand for? A. Hazard Analysis and Critical Control Points B. Health Advisory Cooperative Control Panel C. Hazard Applied Control and Continuous Prevention D. Healthful Alternatives to Costly Chronic Protection

A. Hazard Analysis and Critical Control Points

What is the purpose of an emergency plan? A. Outlines actions to be taken if an emergency occurs B. Prevents minor accidents from escalating C. Reports accidents and responses for insurance and legal purposes D. Divides emergency responsibilities among employees

A. Outlines actions to be taken if an emergency occurs

ServSafe is administered by which of the following organizations? A. The National Restaurant Association B. The Society for Foodservice Management C. The food Institute D. The Partnership for Food Safety Education

A. The National Restaurant Association

Which of the following is NOT a reason for completing accident reports which is listed in the presentation? A. To track employee negligence and mistakes B. For insurance purposes C. To better understand how to prevent similar and more serious accidents D. In case of legal investation

A. To track employee negligence and mistakes

Which of the following accurately describes the role of the National Institute of Standards and Technology? A. Works with other federal agencies in regulating standards, weights and measures pertaining to food products B. Sets and enforces standards to assure safe and healthful working conditions C. Enforces federal acts such as the Federal Food, Drug and Cosmetic Act and the Nutritional Labeling and Education Act D. Works with local and state health officials in the investigation and control of foodborne illnesses

A. Works with other federal agencies in regulating standards, weights and measures pertaining to food products

Which of the following is NOT something which may be included in the walkthrough portion of a workplace safety inspection? A. Consultation with employees B. Collection of food samples C. Measurement of noise levels D. Examination of records

B. Collection of food samples

Which of the following is NOT a possible result of a failed health inspection? A. Closure of establishment B. Exclusion from the food industry C. Fines D. Damage to reputation

B. Exclusion from the food industry

Which national agency is the primary enforcement agency for the Nutritional Labeling and Education Act? A. National Institute of Standards and Technology (NIST) B. Food and Drug Administration (FDA) C. Food Safety and Inspection Service (FSIS) D. Center for Disease Control and Prevention (CDC)

B. Food and Drug Administration (FDA)

According to the segment, how should frozen foods be thawed? A. At room temperature B. In the refrigerator C. Under hot running water D. In the microwave

B. In the refrigerator

Which of the following is NOT something taught in safety training? A. Emergency plans and exits B. Proper customer service techniques C. Proper use of appliances D. Necessary response to minor accidents

B. Proper customer service techniques

Which of the follow describes suggested footwear for preventing falls and slips? A. Steel-toed leather boots B. Rubber-soled shoe with deep, well spaced tread C. High-top sneakers with laces tucked in C. Sandals with heel straps and thin soles

B. Rubber-soled shoe with deep, well spaced tread

Which of the following is the most widely recognized food safety training program in the United States? A. HACCP B. ServSafe C. Safety1st D. Food Safety Today

B. ServSafe

Menu disclaimers are required for which of the following? A. Fried foods B. ¨cooked to order¨ meat and eggs C. Foods high in fat D. Imported fruits and vegetables

B. ¨cooked to order¨ meat and eggs

Which of the following is the highest temperature at which freezer storage should be kept? A. 32°F (0°C) B. 20°F (-7°C) C. 0°F (-18°C) D. -20°F (-29°C)

C. 0°F (-18°C)

How many types of fire extinguishers are there? A. 1 B. 3 C. 5 D. 7

C. 5

Workplace safety violation penalties vary based on which factors? A. Awareness of violation and effects of violation B. Seriousness of violation and ability to pay C. Awareness of violation, Seriousness of violation, and whether the violation is a repeated violation D. Seriousness of violation, effects of violation, and ability to pay

C. Awareness of violation, Seriousness of violation, and whether the violation is a repeated violation

Which of the following agencies does NOT oversee food industry safety? A. CDC B. NIST C. BIS D. OSHA

C. BIS

Which type of fire extinguisher is most often found in kitchens? A. Class B B. Class D C. Class K D. Class C

C. Class K

Which of the following is NOT suggested to prevent falls and slips? A. Wipe up spills immediately B. Keep the workspace organized C. Do not use stepladders D. Wear slip-resistant shoes

C. Do not use stepladders

Which of the following is NOT something the Occupational Safety and Health Administration provides? A. Education B. Assistance C. Equipment D. Training

C. Equipment

Which national agency has regulatory authority for domestic and imported animal products such as raw meat and poultry? A. Bureau of Industry and Security (BIS) B. Food and Drug Administration (FDA) C. Food Safety and Inspection Service (FSIS) D. Center for Disease Control and Prevention (CDC)

C. Food Safety and Inspection Service (FSIS)

Workplace safety inspections are performed by which of the following? A. The managers of the company being inspected B. Private independent third party companies C. OSHA compliance safety and health officers D. FDA approved compliance companies

C. OSHA compliance safety and health officers

According to FDA requirements, facilities deemed high-risk must be inspected how often? A. Once each year B. Once every two years C. Once every three years D. Once every five years

C. Once every three years

What is the "danger zone" in which foods should NOT be kept for more than one to two hours? A. 0° F to 30° F B. 20° F to 80° F C. 60° to 110° F D. 40° F to !40° F

D. 40° F to !40° F

Who should perform health inspections? A. OSHA B. Management C. Employees D. An objective third party

D. An objective third party

Which of the following works to educate people about methods to prevent foodborne illnesses? A. Food Safety Inspection Service (FSIS) B. National Institute of Standards and Technology (NIST) C. Bureau of Industry and Security (BIS) D. Center for Disease Control and Prevention (CDC)

D. Center for Disease Control and Prevention (CDC)

Daniel is cutting vegetables for a stew. Which of the following should he do to prevent cutting himself? A. Cut the vegetables by moving the knife toward his body B. Use the largest blade he can find C. Use a blade which is not very sharp D. Curl his fingers on his non-knife hand

D. Curl his fingers on his non-knife hand

Food industry safety is the responsibility of which of the following? A. Industry workers B. Government C. Consumers D. Industry workers, government, and consumers

D. Industry workers, government, and consumers

Which of the following are responsible for keeping health inspection records? A. The FDA B. OSHA C. Individual business owners D. Local health departments

D. Local health departments

Which of the following accurately describes sanitation? A. Absence of dirt B. Removal of bacteria C. Use of disinfectants D. Protection from contamination

D. Protection from contamination