FST Exam Review
which of the following actions reduces the number of micro-organisms to safe levels on food contact surfaces?
Sanitizing
How does Cross-contamination occur?
harmful microorganisms from food handler, equipment & raw food are transferred to food
Can a good handler perform regular food preparation duties with a open sore on their finger?
yes, if the cute is bandaged and they wear a glove over the bandage
Frozen food should be received at what temperature?
-18C (0F)
To was dishes, pots & utensils by hand, the washing sink should contain hot water at what temperature?
45C (113 F)
At what temperature should you store food in the refrigerator?
4C (40F) or lower
What is the temperature danger zone?
4C (40F)-60C (140F)
To what temperature should rice be reheated?
74C (165F)
Pathogens are ______ bacteria.
Dangerous
A mercury thermometer may be used to measure the internal temperature of a roast. True or False?
False
A surface that has been cleaned, not sanitized, is safe to use for food preparation. True or False?
False
Hot-holding equipment can be used to reheat food. True or False?
False
It is easy to get rid of pests if you have an infestation? True or False?
False
Municipal governments are the only agencies that regulate food operations. True or False?
False
you can use a single use styrofoam container more than once if you clean and sanitize it. True or False?
False
you should check the temperature if cold food every 2 hrs & hot food every 4 hrs. True or False?
False
When preparing food, it can be left in the temperature danger zone for more than 4 hours. True or False?
False-never more than 2 hrs
What is a potentially hazardous food?
Food that can support the growth of pathogenic organisms
When you check the internal cooking temperature of food, where should you place the sensing top of the thermometer?
In the middle & thickest part of the food
How do you measure the temperature of food in flexible packaging?
Puncture the package with a thermometer
Bacteria can be carried by the wind. True or False?
True
If you receive a shipment with dented cans you should reject them. True or False?
True
Mould is a type of bird that appears as a fuzzy growth on food. True or False?
True
Public Health inspectors can issue you a ticket or a summons to appear in court? True or False?
True
Raw potentially hazardous food should always be stored below ready-to-eat good in the refrigerator. True or False?
True
Spores are difficult to destroy. True or False?
True
When calibrating a thermometer, use a container half filled with cold water & half filled with ice & ensure the reason to 0C (32F). True or False?
True
What is the most important tool for food safety?
a thermometer
What is a micro-organism?
a tiny form of life seen through a microscope
Which of the following items can you use to dry your hands? a) a single use paper towel b) your apron c) a cleaning cloth d) a cloth towel
a) a single use paper towel
when dishes are being washed manually, how long should they sit in the sanitizing solution?
at least 2 minutes
Which of the following statements about personal hygiene is true? a) hand sanitizers replace hand washing b) if you are sick, and you handle food, you may make other people sick c) gloves keep your hands free from germs d) "carriers" are visibly sick
b) if you are sick, and you handle food, you may make other people sick
Which statement about food allergies is true? a) a food intolerance is the same as an allergic reaction b) stomach cramps may be a sign of an allergic reaction c) allergies can be cured d) is it very common for allergens to be absorbed through the skin
b) stomach cramps may be a sign of an allergic reaction
Which of the following statements is true? a) virues are the largest of all microorganism b) viruses do not cause food borne illness c) viruses can be passed to food by food handlers d) viruses can grow in food
c) viruses can be passed to food by food handlers
When do you not clean & sanitize a knife after cutting raw meat and before using it to sandwich, what kind of contamination will occur?
cross-contamination
How can you prevent cross-contamination? a) practice prose band washing b) clean & sanitize utensils after use c) separate raw food from ready to eat food d) all of the above
d) all of the above
Why are pest infestations dangerous? a) insects & rodents carry dirt & microorganisms on their feet b) rodents beef easily & are a health hazard c) houseflies spread bacteria d) all of the above
d) all of the above
what is a foodborne illness? a) a term used when people get sick from eating contaminated food b) food poisoning c) a disease that has a fever as a possible symptom d) all of the above
d) all of the above
Which statements below are true about bacteria? a) bacteria are everywhere & can be difficult to kill b) bacteria can divide & grow every 20 mins c) bacteria can provide toxins that make people sick d) all of the above statements are true
d) all of the above statements are true
Which of the following is not a common food allergen? a) tree nuts b) eggs c) mustard seed d) beef
d) beef
Which example of cross-contamination can be deadly? a) a knife used to cut raw mean is washed in the same sink as a plate used to serve a ham sandwich b) micro-organisms travel from raw meat to cooked food c) allergens travel from one food to another d) both B & C
d) both B&C
Food handlers must wash their hands after: a) setting the table with clean dishes b) using a clean long handled spoon to serve from a buffet c) putting in gloves d) touching their face or hair
d) touching their face or hair
Which statement about sanitizing is true? a) chemical concentrations can be measured with a thermometer b) chemicals & detergents should be mixed together c) after sanitizing, a surface should be dried with a singe use towel d) water temperature is important when mixing chemicals sanitizers
d) water temperature is more important when mixing chemicals sanitizers
when does cross-contamination most often occur?
during food preparation
What conditions affect the growth of the bacteria?
food, moisture, acidity/alkalinity, temperature, time & oxygen (FAT TOM)
What is one stage cooling?
one-stage cooling requires food to cool from 20C (68F) to 4C (39F) or less
if a customer finds a piece of glass in his/her food, it is:
physical contamination
what is the best way to prevent chemical contamination?
store cleaning products away from food preparation areas
