Food Science Quizzes

A résumé should include all but which of the following?

personal health history

To measure the temperature of meat, poultry and fish, _____.

place the thermometer stem or probe into the thickest part of the food

If your establishment becomes involved in a legal matter involving food safety, you'll need _____.

to show signed records of employee training

In the case of a single complaint of food-borne illness, you should _____.

try to identify the source of contamination and rectify the situation

The California Food Handler Card law requires food handlers to _____.

undergo basic food-safety training

Which of the following nutrients delivers vitamins A, D, E, and K throughout the body; cushions the body's vital organs; and insulates the body from cold?

lipids (fats)

USDA food inspectors make sure the public is informed in the event of an outbreak of food-borne illness.

False

When a customer begins choking you should administer CPR.

False

When a customer chokes, you should slap them hard on the back to expel the object.

False

Which of the following steps is incorrect for smallware-washing in a three-compartment sink?

Towel dry the surface with a clean cloth.

A healthy diet is low in saturated fats, trans fats, cholesterol, salt, and added sugars.

True

A minimum of two pairs of medical exam gloves should be included in your first aid kit.

True

Raw meat should never be stored _____ cooked food or ready-to-eat food.

above

Which of the following is not a characteristic of a crisis?

establishing who is at fault

In case of a severe fire _____.

evacuate the building and call the fire department

Spills should be cleaned _____.

immediately

If an employee has a serious burn on her hands, you should _____.

keep the victim calm and quiet and get medical assistance

Spoilage bacteria _____.

may not make you sick

Cross-contamination may cause food poisoning because _____.

microorganisms may be transferred from one food to another

The National Sanitation Association is a non-profit organization with more than 7,000 members from around the world, established in 1933 to support the pest management industry's commitment to the protection of public health, food, and property.

False

The University of California has instituted a policy that makes it mandatory for all campuses to purchase all food from local farmers.

False

Obesity may be inconvenient for people, but it is not a serious health concern.

False

Only the crisis management team needs to know how to handle customer complaints.

False

Prepared food should never be "repurposed."

False

Red Cross Certification in CPR and First Aid is good for a lifetime.

False

The best trainer for a new employee is always one of the other employees.

False

To determine whether equipment meets required standards, look for the NSF mark or the USDA mark.

False

_____ equipment should be on legs at least 6 inches high or sealed to a masonry base.

Floor-mounted

The mission statement of the _____ is "to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply."

International Association for Food Protection (IAFP)

Class ____ fire extinguishers are the only type approved for use in commercial kitchens.

K

For walk-in coolers and freezer units, dry storage areas, and when cleaning dining rooms, the "minimum lighting intensity requirement" is _____ foot-candles.

NOT 20

One obstacle to buying local is the need to work with multiple vendors.

True

Only pasteurized milk products (Grade A label) should be purchased.

True

Sanitation should be considered in every structure and mechanical feature of any food service facility design.

True

Some states, including California and Florida, require food safety training for employees.

True

Someone whose skin turns yellow may have jaundice which is a symptom of hepatitis A.

True

Sous vide is French for under vacuum.

True

The CDC offers guidelines for confirming a diagnosis of food-borne illness.

True

Training should begin _____.

as soon as a new employee is hired

About _____ percent of Americans have food allergies.

4

According to the CDC, about one in _____ people becomes ill from a food-borne illness every year.

6

All of the following are infectious microorganisms (as opposed to microorganisms causing food-borne intoxication)except for:

Colstridium botulinum (botulism)

Employees who are given written instructions may be expected to understand the cleaning program.

False

A Hazard Analysis Critical Control Point is required when operating molluscan shellfish tanks that display live shellfish offered for consumption.

False

The _____ "provides a 4-day comprehensive education program with expert speakers and trainers; an exhibition hall with vendors demonstrating the latest products and services; and networking events to exchange ideas."

Food Safety SummitThe mission statement of the _____ is "to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply."

Miranda is a new trainer. She's been asked to train the entire staff on food safety procedures. What is appropriate behavior when training a large group?

She should break the group into small groups and give them activities to keep them engaged, along with using visual aids and written supplements.

Boiling point temperatures change by elevation.

True

Which of the following is an issue of food quality rather than food safety?

a bad odor associated with food

If you find a sanitation problem during your inspection, you may have a problem with any of the following areas except for _____.

a crack in the wall

Carmella is writing recipe cards. What should she include?

all ingredients, including allergens, minimum internal cooking temperatures, storage and reheating instructions, (all of the above)

When parasites are found in food, the food has been exposed to _____ contamination.

biological

Carla works in the kitchen of nursing home. She is making chicken pot pie and serving fresh fruit. She cuts the chicken with a sharp knife on a cutting board. She only has one cutting board, so she washes it thoroughly after cutting the chicken. She also thoroughly washes the knife and her hands. She is trying to avoid _____.

cross-contamination

Which of the following is not one of the four parts of the training process?

disciplining employees

Refrigerating or freezing food _____.

does not kill bacteria, but does slow growth

The final (7th) principle of HACCP is _____.

establish record-keeping and documentation procedures

Bacteria that can survive with or without oxygen are known as _____.

facultative anaerobic bacteria

On-the-job training (OJT) is effective for all but which one of the following situations?

new rules have been put in place by the health department and all the employees need to be updated

Adults who have a BMI of 30 or higher are considered _____.

obese

Rice and dried or canned beans should be stored between _____.

50 and 70 degrees F

Storage areas for dry and canned foods should be kept in a temperature range of between _____.

50 and 70 degrees F

Milk and milk products are designated as potentially hazardous foods.

True

What is the minimum internal cooking temperature for ground beef?

155 degrees F

The minimum internal temperature for cooked ground beef is _____.

155°F

Most bacteria can grow in temperatures between _____.

40 and 140 degrees F

The Temperature Danger Zone is _____.

40 to 140 degrees F

Which of the following would not be considered part of a healthy diet?

A bacon and fried egg sandwich on white toast.

Because agricultural pesticides have not been found to cause outbreaks of food-borne illness, food handlers and preparers do not need to wash fruits and vegetables for before preparing them.

False

Carbohydrates are not nutritious and should be avoided.

False

Clean dry and wet mops monthly.

False

Discard refrigerated food for vending machines that is prepared on site if not sold within ten days after preparation.

False

If flies are a problem indoors, place fly light traps beside every entrance.

False

In the event of a robbery, employees should do whatever they can to try to stop the thieves.

False

New employees are not required to know how to handle hazardous materials.

False

Nonskid mats are a physical hazard.

False

OJT is best for large groups.

False

States are required to adopt the FDA Food Code without modifications.

False

The most effective type of feedback is constructive criticism.

False

You should make sure that every employee has enough information to be able to talk to the media.

False

The _____ offers Food Safety Programs to educate food safety and environmental health professionals.

National Environment Health Association (NEHA)

The _____represents more than 380,000 retail and institutional food-service operations, including restaurants, suppliers, educators and non-profits.

National Restaurant Association

The OSHA Hazard Communication Standard states that _____.

NOT OSHA will inspect fire safety equipment annually

The _____ offers an online training program that includes "the basics of food safety."

NOT USDA NOT Food Safety Association

Tom works for a large food producer, making sure that its seed selection and fertilizer procedures comply with government regulations. Tom is a _____.

NOT USDA food inspector

A press release should do all of the following except _____.

NOT contain contact information for the chosen spokesperson

When state laws vary from FDA Food Code standards, which of the following apply?

State laws can be stricter than the FDA Food Code, but cannot be more lenient.

Terrence was using the slicer to cut meat. His supervisor noticed something was wrong and was afraid that Terrence would get cut. He made Terrence stop. Why would his supervisor make him stop using a slicer?

The built-in guard was missing.

Active Managerial Control focuses on controlling the five most common risk factors identified by the CDC as being responsible for food-borne illness.

True

An individual trained in public health and in sanitation principles and methods, or a representative of the state or local health department, is called a "sanitarian."

True

Fresh bread and pastries prepared in a home kitchen may not be sold to foodservice operators.

True

NSF International is an independent, non-profit organization that provides standards development, product certification, auditing, education, and risk management for public health and the environment.

True

Taenia saginata/Taenia solium are commonly known as tapeworms.

True

The minimum internal temperature for steak, chops, fish, roasts, and short order eggs is 145°F.

True

Until the twentieth century, most foodservice establishments were for travelers.

True

Your operation should have its own social media outlet to alert customers and employees of events, if necessary.

True

Back-of-the-house employees include all but the _____.

bartender

If the media become involved, you should do all except which of the following?

be emotionally honest, even if you are angry

Second-degree burns cause _____.

blisters, redness, and pain and usually do not require the attention of a medical professional

With one exception, the FDA defines an outbreak as an event where two or more cases of food-borne illness occur during a limited period of time with the same organism that are associated with either the same food-service operation or the same food product. The exception is _____.

botulism

Jon has placed salad underneath raw meat in the storage unit. His manager, Cyndi, finds it. The correct course of action Cyndi must take is _____.

call Jon into the office and explain the dangers of storing salad underneath raw meat and have him correct his action

When evaluating establishments, risk factors considered by the sanitarian include all except which of the following?

core foundation items

To evaluate the success of your training program after the training, you should do all but which one of the following?

create a recognition program

Which one of the following is not a CDC documented reasons for food-borne illness outbreaks?

flu outbreaks in communities

Which of the following does not fall within the FDA's scope?

products that operate on electricity

If you notice a strong oily smell, droppings that look like grains of black pepper, and capsule egg cases, then you must treat for _____.

roaches

In case of a grease fire _____.

sound the alarm, call the fire department, and then use a Class K fire extinguisher

According to the National Restaurant Association, in 2006 one in four restaurant workers _____.

spoke a different language at home than they did at work

Ceilings should be _____.

swabbed

Most accidents can be prevented by doing all except which one of the following?

taking the time to maintain the facility and its equipment, training employees, taking simple precautions, (all of the above)

To fully prepare for a crisis, you should _____.

test your plans by running a simulation

The "fair trade" label indicates _____.

that small-scale farmers and farm workers in developing nations are paid a fair price for their product

When purchasing new equipment, look for _____.

the ENERGY STAR® label

In the case of a complaint of food-borne illness, the logs for temperature control must be made available to _____.

the health investigator

The "veto factor" is _____.

when one family member refuses to go to a restaurant because of lack of options

Heat sanitizing is most effective when equipment is exposed to high heat (171° to 195°F) for at least _____ seconds.

30

Storage for TCS cold food should be at a temperature of _____ or lower and then discarded if not consumed within seven days.

41 degrees F

Which one of these tips for preventing contamination caused by plumbing is advised by the NRA's ServSafe program?

Create an air gap to prevent a backflow.

According to the FDA, food producers should label their products with the scientific name of the ingredients only.

False

Antibiotic and other drug traces found in meat, poultry, and dairy products are considered physical hazards.

False

Food must be cooled within two hours from 135 to 70 degrees F. If the food has not cooled to 70 degrees within two hours, it must be frozen and saved.

False

Garbage containers should be leak-proof, waterproof, pest-proof, durable, easy to clean and sanitize, and have loose-fitting lids.

False

HACCP is not recommended for smaller operations.

False

If employees do not have enough time to wash hands before work, they may use hand sanitizer.

False

If there is mold on cream cheese, you should cut at least one inch around and below the moldy spot, making sure not to touch the mold with the knife.

False

It is OK to re-serve bread as long as it was in the basket and not touched by a customer.

False

Never reuse or reclaim water.

False

Rusted or dented cans are acceptable as long as there is no puncture in the can.

False

Synthetic cutting boards cannot be sanitized in a dishwasher.

False

The FDA Food Code safeguards the public's health and confirms to the consumer that food is safe to eat.

False

The NRA suggests interviewing pest-control companies when you identify a problem.

False

Well water from private sources is generally safer than water from public mains.

False

When a person has food intolerance, his or her immune system will react when the food is eaten and cause the person to become ill.

False

Which of the following provides information on how to use a chemical and what to do if someone is exposed to inappropriate quantities of the chemical?

Material Safety Data Sheet

To achieve active managerial control through HACCP principles, food protection managers must do all except which one of the following?

Monitor employees hand-washing procedures

Which of the following food items was handled incorrectly regarding temperature control?

NOT Chicken salad removed from temperature control at 10 a.m. and served at 3 p.m.

You should not schedule _____ tasks for the same day.

NOT daily NOT yearly

What is the correct way to cool a pot of chili?

Put it into a shallow pan and into an ice bath.

According to the USDA, food handlers should avoid wearing jewelry other than a plain ring, such as a wedding band, when preparing or serving food.

True

Active managerial control and HACCP are two systems to help food service establishments control risks and hazards as food flows from the point of purchase to the point of service.

True

All smallware must be dry before storing in order to avoid retaining moisture that fosters bacterial growth.

True

Coving eliminates sharp corners and hard-to-clean gaps, eliminates hiding places for pests, and protects the wall from moisture.

True

Do not use rat poison or mouse poison inside.

True

Foodservice establishments should keep a log of recipes containing each recipe's flow chart, time, temperature, and amount of handling at each step.

True

Hand sanitizers are an important addition to your safety precautions, but they cannot replace hand washing.

True

If an employee has jaundice, he or she should be sent home and not allowed to return to work until that return has been authorized by a medical practitioner.

True

Thawing just one product under running water for 45 minutes each day can use more than 90,000 gallons of water annually in thawing just that one product.

True

The temperature danger zone (TDZ) is the range in which microorganisms on food can grow and reproduce.

True

Washing eggs is unnecessary and may reduce safety and quality.

True

When employees understand the rationale and process, they are much more likely to implement the cleaning program.

True

You should label and store first-aid supplies in a container away from food or food-contact surfaces.

True

Only pasteurized liquid, frozen, and dehydrated eggs displaying a _____ should be accepted.

USDA inspection mark

In order to transport food safely, you should do all except which one of the following?

Use insulated food containers that can keep food at 41 degrees F or lower or at 165 degrees F or higher.

Which of the following is the definition of HACCP?

a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product

All but which type of produce should be kept in a cool, dry, ventilated storage area?

apples

A thermometer that has a long stem with a dimple in it and that is useful to check temperatures in large or thick food is called a(n) _____.

bimetallic stem thermometer

When an employee is "excluded" because she has been diagnosed with hepatitis A, salmonella, shigella, or E. coli, then she _____.

cannot come into work, and her condition must be reported to the proper health authorities

One way to reduce waste is to _____.

compost

A _____ is necessary when creating a streamlined, efficient, and safe layout for your food service establishment.

flow diagram

When a new employee starts working at a restaurant, the _____ must make sure the employee understands safe food-handling practices.

food-service manager

Cooked leftovers should be sold, eaten, or discarded within ____ days.

four

Mike has received a shipment of fish. In order to kill any parasites, he must _____.

freeze the fish at a temperature of -4 to -20 degrees F for 7 days

If a customer says she has celiac disease, you are safe serving which one of the following items?

fruit salad

The word "mycotoxins" means _____.

fungus poisons

An enzyme-based cleaner should be used _____ at least once a week to eliminate the organic matter in which flies breed.

in the drains

All of the following are barriers to contamination except for:

informing consumers about potential physical hazards

The consumption of _____ is the leading cause of severe allergic reactions in the United States.

peanuts

Which of the following is not a requirement for a HACCP team?

provide a description of the expected use of the food

Bacteria grow best in food that has a pH factor that is _____.

slightly acidic 4-7

The most important thing in the cooling and reheating processes is getting the food through the _____ as quickly as possible.

temperature danger zone (TDZ)

Your goal as food-service or food-safety manager is _____ of pests before they become a problem.

the exclusion

The food supply chain begins with _____.

the growers and farmers

When time and temperature have not been properly managed it is known as _____.

time/temperature abuse

Which of the following may prevent chlorine bleach from sanitizing?

very hot water

Hepatitis A is caused by _____.

virus

When creating the master cleaning schedule, you need to address which questions?

what, when, how, who

Which of the following may be re-served?

wrapped bread sticks