foods ch5-10 study questions

A thermometer used to measure the temperature of food must be accurate to what temperature? A. +/- 2℉ B. +/- 4℉ C. +/- 6℉ D. +/- 8℉

A. +/- 2℉

What is the maximum water temperature allowed when thawing food under running water? A. 70℉ B. 65℉ C. 60℉ D. 55℉

A. 70℉

What is the problem with storing raw ground beed above prepped salads? A. Cross-contamination B. Poor personal hygiene C. Time-temp abuse D. Cross contact with allergens

A. Cross Contamination

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 breasts. 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 pork roast

A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Live shellfish must be received with what documentation? A. Shellstock indentification tag B. USDA inspection stamp C. Certified fisheries tag D. USDA grading stamp

A. Shellstock ID tag

What item must customers take each time they return to a self-service area for more food? A. clean plate B. extra napkins C. hand sanitizer D. new serving spoon

A. clean plate

Which food should NOT be offered on a children's menu? A. Rare hamburger B. fried chicken tenders C. grilled cheese sandwich D. spaghetti with meatballs

A. rare hamburger

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120℉, which did not meet the operation's critical limit of 135℉. The chef recorded the temperature in the log and reheated the soup to 165℉ for 15 seconds within 2 hours. Which was the corrective action? A. reheating the soup B. checking the critical limit C. sanitizing the thermometer probe D. recording the temperature in the log

A. reheating the soup

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? A. storage B. Cooling C. cooking D. reheating

A. storage

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 thrown out? A. 2 B. 4 C. 6 D. 8

B. 4

What is the correct temperature for receiving cold TCS food? A. 32℉ or lower B. 41℉ or lower C. 45℉ or lower D. 50℉ or lower

B. 41℉ or lower

What must food handlers do to food immediately after thawing it in the microwave oven? A. Hold it. B. Cook it. C. Cool it. D. Freeze it.

B. Cook it

What can occur if prep tables are not cleaned and sanitized between uses? A. Off flavors in food. B. Cross contamination C. toxic-metal poisoning D. time temperature abuse

B. Cross contamination

Which type of thermometer can read temperature without touching the item's surface? A. TTI B. Infrared C. Air probe D. Immersion probe

B. Infrared

Milk can be received at 45℉ under what condition? A. It is thrown out after 2 days. B. It is cooled to 41℉ or lower in 4 hours. C. It is immediately cooled to 41℉ or lower. D. It is served or used in the operation within 2 hours.

B. It is cooled to 41℉ or lower in 4 hours.

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? A. bulk deli rolls B. Nuts in the shell C. sushi grade fish D. cooked shrimp

B. Nuts in the shell

How should cartons of coleslaw be checked for the correct receiving temperature? A. Check the interior air temperature of the delivery truck. B. Open a carton and insert a thermometer stem into the food. C. Place a thermometer against the outside of the carton. D. Touch the carton to see if its cold.

B. Open a carton and insert a thermometer stem into the food.

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

The temperature of a roast is checked to see if it has met its critical limit of 145℉ for 4 minutes. This is an example of which HACCP principle? A. verification B. monitoring C. record keeping D. hazard analysis

B. monitoring

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

At what minimum temperature should hot TCS food be held? A. 115℉ B. 125℉ C. 135℉ D. 145℉

C. 135℉

What is the minimum internal cooking temperature for eggs that will be hot-held for service? A. 135℉ for 15 seconds B. 145℉ for 15 seconds C. 155℉ for 15 seconds D. 165℉ for 15 seconds

C. 155℉ for 15 seconds

What is the minimum internal cooking temperature for ground beef? A. 135℉ for 15 seconds B. 145℉ for 15 seconds C. 155℉ for 15 seconds D. 165℉ for 15 seconds

C. 155℉ for 15 seconds

At what maximum internal temperature should cold TCS food be held? A. 0℉ B. 32℉ C. 41℉ D. 60℉

C. 41℉

At what temperatures do most food borne pathogens grow most quickly? A. Between 0℉ and 41℉ B. Between 45℉ and 65℉ C. Between 70℉ and 125℉ D. Between 130℉ and 165℉

C. Between 70℉ and 125℉

What must be included on the label of TCS food that was prepped in-house? A. Date that the food was received B. Name of each TCS ingredient included C. Date that the food should be thrown out D. List of all potential ingredients in the food

C. Date that the food should be thrown out

What probe should be used to check the temperature of a large stockpot of chili? A. Air probe B. Surface probe C. Immersion probe D. Penetration probe

C. Immersion probe

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel. B. It must be turned over to the other side. C. It must be washed, rinsed, and sanitized. D. It must be rinsed in hot water and air-dried.

C. It must be washed, rinsed, and sanitized

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing

C. Time-temperature abuse

What device can be used to record time-temperature abuse during the delivery food? A. Thermocouple B. Thermistor C. Time-temperature indicator D. Bimetallic stemmed thermometer

C. Time-temperature indicator

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. identify, document, and use the correct methods for receiving food

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

A food handler can cool a stockpot of clam chowder by placing it into a A. cooler B. freezer C. sink of ice water D. cold holding unit

C. sink of ice water

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? A. Cross contamination B. Poor personal hygiene C. time- temperature abuse D. Poor cleaning and sanitizing

C. time temperature abuse

What is the maximum distance that sneeze guards can be located from the shelf service counter to protect food from contamination? A. 8 inches B. 10 inches C. 12 inches D. 14 inches

D. 14 inches

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? A. 135℉ B. 145℉ C. 155℉ D. 165℉

D. 165℉

What is the maximum internal cooking temperature for stuffed pork chops? A. 135℉ for 15 seconds B. 145℉ for 15 seconds C. 155℉ for 15 seconds D. 165℉ for 15 seconds

D. 165℉ for 15 seconds

What temperature must TCS food be reheated to if it will be hot held? A. 135℉ for 15 seconds B. 145℉ for 15 seconds C. 155℉ for 15 seconds D. 165℉ for 15 seconds

D. 165℉ for 15 seconds

An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? A. 2 B. 4 C. 6 D. 8

D. 8

How far above the floor should food be stored? A. At least 1 in B. At least 2 in C. At least 4 in D. At least 6 in

D. At least 6 in

What is the most important factor in choosing a food supplier? A. It has a HACCP program or other food safety system. B. It has documented manufacturing and packing practices. C. Its warehouse is close to the operation, 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 receiving 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 receiving. D. It must be correctly frozen before you receive it.

D. It must be correctly frozen before you receive it.

What should be done with an item that has been recalled? A. Throw it out. B. Arrange a pick-up from the vendor. C. Record the item's use-by date, place the item in storage. D. Remove the item from inventory, and place it in a secure location.

D. Remove the item from inventory, and place it in a secure location.

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Up to the tip of the thermometer stem. B. Just past the tip of the thermometer stem. C. Past the dimple of the thermometer stem. D. Up to the dimple of the thermometer stem.

D. Up to the dimple of the thermometer stem.

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. monitoring B. verification C. hazard analysis D. Corrective action

D. corrective action

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A. Off flavors in food B. Cross contamination C. Toxic-metal poisoning D. Time-temperature abuse

D. time-temperature abuse

Which part of the plate should a food handler avoid touching when serving customers? A. Bottom B. Edge C. Side D. top

D. top

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A. Food safety certificate B. Crisis management plan C. Master cleaning schedule D. Variance from the regulatory authority

D. variance from the regulatory authority