Food Safety Test
If an employee comes to work with a bandaged cut, he/she should do which of the following?
All of the above
Pests can cause what kind of contamination?
All of the above. Physical Biological Cross-contamination
Proper lighting is very important for all parts of a food operation. Which of the following is approved to keep light bulbs from shattering and contaminating a kitchen?
All of the above. Shatter proof glass Tubes Diffusers
Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
Containers without covers
All of the following are Time/Temperature Control for Safety (TCS) EXCEPT:
Processed garlic oil mixtures
Some foods are preserved with heat and then cooled again before ever reaching a food service establishment. This process, called _______, is used on foods like dairy products, eggs, and wine.
pasteurizing
Doors in a restaurant should be sealed tightly into the door frames. If you can see daylight in the cracks, this should be repaired because food safety could be at risk if _______.
pests can enter the building
If a hair gets into food, it could be introducing _______ contamination into the food.
physical, chemical, or biological
A cook who is doing a quality check on the serving lines by tasting sauces and sides must _______.
use clean spoon for each item
When employees are asked to use chemicals for cleaning, they should always be sure to _______.
mix chemical solutions to the proper strength
The ideal temperature for dry goods storage is:
50°F - 70°F
At what temperature would stored raw chicken become unsafe to use?
55
How long should you wash your hands?
20 seconds
How long must you immerse equipment and utensils in a non-chlorine sanitizing solution?
30 seconds
Food should be stored in a dry location, free from dust and contamination and at least _______ off the floor.
6 inches
What is the maximum number of hours that food can be held in the food danger zone?
4 hours
If you are preparing a tuna salad using canned tuna, what temperature does it need to be cooled to within 4 hours?
41ºF
When kitchen workers are preparing food it is very important to mark any food that will be held for more than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods are kept more than _______.
7 days
Proper cooling of foods is very important to prevent an outbreak of foodborne illness. The Food Code and science say that cooling foods must reach _______ in _______ as a first stage in cooling.
70°F; 2 hours or less
It is possible for anyone to get sick with a foodborne illness, but of the following, who is the most likely to become ill?
A 4-year old pre-schooler
John is preparing lentils for the meal service. He pours the lentils from the package into the pot and adds water and the spices from the recipe. He cooks them for 30 minutes, but later that night there is a complaint from a patron. What physical contaminant might be in the lentils?
A piece of rock
When a food safety inspector enters your establishment, you should:
Accompany him/her around the kitchen and be as open as possible
All of the following bacteria can cause foodborne illness EXCEPT:
Acidophilus milk
The viral infection Hepatitis A can be most effectively controlled if:
All food personnel practice personal hygiene, such as thorough handwashing
Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person?
An instant read thermometer to check temperatures
What is an example of something food inspections focus on?
Are the employees clean and dressed appropriately?
If all proper hand washing steps are followed, how long should the entire process take?
At least 20 seconds
Contamination of food items by other living organisms is known as:
Biological contamination
Why is it important to change the sanitizing water when it gets dirty or has organic matter like food debris in it?
Both a and b are correct. The effectiveness of the sanitizer can be lessened. Food debris in the water can cross-contaminate.
Why is jewelry inappropriate to wear in the kitchen?
Both b and c. It can harbor bacteria. It can catch on equipment.
Bill is cutting chicken on a cutting board and afterwards, takes the cutting board to the dishwasher. He then takes another cutting board, puts it on the same table and then quickly rinses his hands in the produce sink, taking out the carrots and washing them in the sink. He then takes the carrots to the cutting board to prepare them. What did Bill do incorrectly?
Both, the first and third response.
What is the easiest way to recognize foods contaminated with spoilage bacteria?
Changes in color and smell
Whenever a trap has sprung and caught a pest, you will want to:
Check for biological contamination from blood and dispose of any possibly contaminated foods.
Health departments consider it a violation to dry dishes with a towel after washing, rinsing and sanitizing dishes. The greatest food safety concern is _____.
Cross-contamination from dish to dish
The preservation technique that attempts to remove moisture is:
Dehydration
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
E. coli
What is the best way to prevent poor food safety?
Employee training
Which of the following statements is not true about thermometers and temperature taking?
Every kitchen employee should have a thermometer with them.
Which agency publishes the food code?
FDA
Which one of the following contaminants is a physical contaminant?
Hair
What is the best way to prevent pest infestation?
Keep premises clean.
The CDC (Centers for Disease Control) has identified five contributors to foodborne illness. Which of the following is one of the top five contributors?
Meats not cooked to their proper temperature
Each year in the United States, approximately how many people get sick from foodborne illnesses?
Millions of people
Which of the following statements is not true about thermometers and temperature taking?
Only managers should take food temperatures.
An organism that lives in or on another organism, often with harmful side effects, but without benefits is a:
Parasite
A food handler's duties regarding food safety include all of the following practices EXCEPT:
Periodically test food for illness causing microorganisms
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
Which one of the following food contaminations is usually associated with undercooked chicken?
Salmonella
Which of the following is not a sign of possible pest infestation?
Smelly garbage
Why should you stock only brightly colored bandages for first aid supplies?
So they can be more easily be found should they fall into food.
What is the best kind of cleaning agent to use for cleaning burned-on grease?
Solvent cleaner
Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.
Spit or smoke
Which of the following does not influence the effectiveness of a detergent?
The air temperature
Jennifer is working in a hot kitchen and doesn't want to become dehydrated. She grabs a liquid measuring cup, fills it with water and ice, and brings it back to her work station to drink while she is working. What about this practice is incorrect?
The container she is drinking from is not covered.
It is important that food servers are trained to know food ingredients because:
They will need to help customers who have food allergies.
Why does raw meat need to be stored on the bottom shelf?
To prevent cross-contamination
Which one of the following situations would MOST LIKELY promote bacterial contamination?
Touching raw chicken and then cooked chicken without changing gloves
What is a sign that food should be rejected at the loading dock when receiving?
Unlabeled items
What should you do to prevent cross-contamination when using cutting boards?
Use separate cutting boards for raw and cooked food.
People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food _______.
accidentally, deliberately, or with unwashed hands
If a health inspector comes for a health inspection and there is no manager present, the employee on duty should _______.
allow the inspector to come in and do the inspection
Trash is unsanitary and can attract pests. It is important that trash is taken out to the dumpster _______.
as often as necessary
You should wash your hands _______.
before putting on disposable gloves
When storing raw meat and poultry in a cooler, they should be stored _______ other foods.
below
All foods can be measured on the pH scale to determine if they have the right amount of acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the bacteria most likely to grow?
below 7.0
Each employee has a responsibility to be sure the food prepared, cooked or served is safe. An employee should notify the manager immediately if a swollen can is found, because the deadly toxin that causes _______ could be inside.
botulism
The most important and most effective way to control pests in a food establishment is to _______.
keep the facility clean
If an employee has symptoms of vomiting and diarrhea, the best thing for them to do is _______.
call the manager
What is the proper way to sanitize a table that has been used for preparing food?
clean it with a detergent, rinse it, then wipe it with a sanitizing solution
Before you prepare a new raw animal food on a cutting board, you must _______.
clean, rinse and sanitize
When an employee does the work necessary to remove physical dirt or food residue from a surface, that is referred to as _______.
cleaning
When receiving a food delivery _______ should be put away and stored first.
cold foods
It is important to be alert for pests in a food operation. The people who are responsible for noticing and reporting sightings of pests include all of the following except _______.
customers
Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most effective ways to prevent spreading them is _______.
good, proper hand washing
During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know _______.
if the employee is properly trained
Inspecting shipments carefully when they arrive ensures that the food was fresh, kept cold and has been properly stored and shipped. It also helps to determine _______.
if there has been pest infestation
High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and _______.
reduce the chance for lawsuits
A food business such as a restaurant must be certain to purchase their food products from a _______ source.
reputable
When cleaning and sanitizing dishes, employees should _______ before sanitizing them.
rinse the dishes
When an employee is taking action to kill microorganisms on cleaned surfaces, this is referred to _______.
sanitizing
If a customer comes into a restaurant and has a food allergy, there is a 90% chance in the United States that the allergy would be to one of eight different foods, including _______.
shellfish
In order to make sure it is possible to clean the floors under shelving units in food establishments, the shelves must be at least _______ above the floor.
six inches
Improper hot holding and improper cooling are both examples of _______.
temperature abuse
It is important for a food business to keep out flying insects. Screens on kitchen doors can be very effective as long as the screen mesh is the right size, there are no tears and _______.
the door is kept close as much as possible
If an employee is receiving a food delivery and inspecting the items, which of the following is not a reason to refuse food items?
the driver does not speak English
Soil and dirt, with their contaminants are the least concern to someone buying and using fresh fruits or vegetables if _______.
they are prewashed and packaged before delivery
It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to _______.
visit and inspect the warehouse
In order for pests to feel comfortable and survive well in a food facility they need access to _______.
warmth and shelter
To be certain that contamination from raw meats to other food or surfaces does not happen in a kitchen a good practice would be to _______.
wash knives and cutting boards for raw meats immediately after use
The correct order of a three-compartment sink is _______.
wash, rinse, sanitize