Food Safety Quiz Guide

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

10 to 20 minutes

Reheated food items must be heated for a minimum of 15 seconds to at least:

165 °F

If all proper handwashing steps are followed, how long should the entire process take?

20 seconds

If steam is used to sanitize, it must be at:

200 f for 5 seconds

To thaw food using the submerging method, the food must be submerged under drinking water below or at _____

70 F

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take?

Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders.

Creation of which one of the following quality programs is a management responsibility?

Assurance

To ensure proper protection for foods during storage, the bottom shelf should be:

At least six inches off the floor.

Most foods already have __________ within them, and proper storage can reduce the growth of these organisms.

Biological Contaminants

Contamination of food items by other living organisms is known as:

Biological contamination

The presence or growth of microorganisms is a type of:

Biological hazard

Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?

Botulism

You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

Caution the food handler that she must clean and sanitize her knife.

What is the easiest way to recognize foods contaminated with spoilage bacteria?

Changes in color and smell

We should not let the mop hit any food item, when mopping with bleach solution, is an example of _______

Chemical

Toxins from seafoods, mushrooms, and molds present the greatest potential for:

Chemical contamination

"Chilling" is most commonly practiced by:

Commercial food distributers

The preservation technique that attempts to remove moisture is:

Dehydration

What is the best way to prevent poor food safety?

Employee Training

Which agency publishes the food code?

FDA

Which one of the following contaminants is a physical contaminant?

Hair

Perhaps the most common vehicle of contamination in the food industry is:

Hands, and so should be washed often.

If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:

Identify by price and quality the most desirable suppliers.

Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?

Iodine based

Because of the risk of spreading Staphyloccocus aureus, which area of their bodies should employees be trained to avoid touching?

Mouths and noses

The best place to store grains to reduce the risk of cross-contamination is:

Next to the canned peaches

Which bacteria cause the greatest harm in the food industry?

Pathogenic

It can be caused by poorly maintaining storage facilities, food should be covered properly in order to avoid it.

Physical contaminants

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

Physical contamination

Local health codes establish requirements for all of the following subjects EXCEPT:

Price Controls

Which one of the following food contaminations is usually associated with undercooked chicken?

Salmonella

Which one of the following situations would MOST LIKELY promote bacterial contamination?

Touching raw chicken and then cooked chicken without changing gloves.

Corrective action needs to be taken IMMEDIATELY if you see a food handler:

Using hand sanitizer instead of washing their hands.

You have a staff that is thoroughly trained in proper handwashing; however, in which one of the following situations would you need to speak to an employee?

You are in the dining area and you see a salad bar attendant pet a service animal.

Which of the following steps comes last?

air dry

Food surfaces and equipment are not fully cleaned and sanitized until:

allowed to air dry completely

Rotating stock so that the oldest items move first is often referred to as:

fifo

It is very important to sanitize all of the following items EXCEPT:

hair

To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee DID NOT:

wear insulated gloves when unloading delivery trucks

LESSON 1: What is the most direct cause of customer loyalty?

High food Safety Standards

Near the end of an interview with a person you have decided to hire, she discloses to you that she is infected with HIV. What action should you take?

Hire her but only let her work in non-food areas such as toilets.

An organism that lives in or on another organism, often with harmful side effects—but without benefits is:

Parasite

Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?

Pasteurization

A food handler's duties regarding food safety include all of the following practices EXCEPT:

Periodically test food for illness causing microorganisms

Pests and dirt are some instances of _________ contaminants

Physical

Food preservation does all of the following EXCEPT:

Promotes the growth of microorganisms.

Why should you stock only brightly colored bandages for first aid supplies?

So they can be more easily found should they fall into food.

Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?

Stamps mean the chicken's quality has been rated.

Around ______ most bacteria stops growth

41 F

LESSON 2: Salmonella

Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps

Which one of the following steps is NOT one of the seven HACCP steps?

Create a cost analysis

Cross-contamination has occurred when:

the same unwashed gloves are used to handled different meats

An effective way to choose reputable suppliers is to:

Visit their warehouses.

You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should:

Have her put on a watertight bandage over the cut and wear gloves.

In degrees Fahrenheit, what is the temperature range of the Danger Zone?

41 F - 135 F

Storing food correctly will reduce the potential for _________

Cross Contamination

The contamination that results from the spread of bacteria from meat to vegetables is called:

Cross Contamination

Which one of the following food contaminations is best prevented by cooking to safe temperatures?

E. Coli

Labels should include all of the following EXCEPT:

Possible contaminants.

Escherichia (E) Coli

The primary symptom of this bacterium is diarrhea and it can be prevented by cooking at safe temperature

Internal food temperature for safe food should be _____

130 F - 190 F

Hot food display must be held at ______ or above

135 F or above

In heat preservation, canned foods must be heated to ______

249 F

Hepatitis A

A Liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene.

All of the following bacteria can cause foodborne illness EXCEPT:

Acidophilus milk

All of the following are the most common Critical Control Points (CCPs) EXCEPT:

Customer Service

Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?

Educating employees about clean, responsible, and legal food handling.

Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

Heat

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

Thawing and Refreezing

Good refrigeration temperatures may be anywhere from ______

34 F - 40 F

The best temperature for short-term refrigeration storage is:

34 to 40 °F

Shigella

This bacterium has also been known to be spreaded by flies that have lit upon contaminated materials.

Norovirus

This virus is also known as "Stomach Flu" and the main symptom include nausea, vomiting, and stomach cramps.

Why must the manager sign the inspection document after the inspector has completed the investigation?

To confirm that the inspection has taken place.

An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

Pests have gotten into the bag and left waste secretions in the oatmeal.

The MOST important reason for having food handlers wear hair restraints is to:

Prevent food handlers from contaminating their hands by touching their hair.

Which one of the following duties is management's responsibility to ensure food safety?

Preventing infected employees from contaminating food.

All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT:

Processed garlic oil mixtures

One of the most important reasons for using only reliable water sources is to reduce:

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.

It is important that food servers are trained to know food ingredients because:

They will need to help customers who have food allergies.

Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?

containers without covers