Food Safety and Sanitation Quiz
What is the lighting requirement for a walk in refrigerator 20 foot candles 50 foot candles 10 foot candles 30 foot candles
10 foot candles
At what temperature should food be hot-held for service? 125 F (52 C) or higher 135 F (57 C) or higher 145 F (63 C) or higher 165 F (74 C) or higher
135 F (57 C) or higher
The temperature of rinse water in a ware washing machine that uses chemical sanitizing should be between 50 F to 70 F (10 C to 24 C) 55 F to 120 F (13 C to 49 C) 140 F to 170 F (60 C to 77 C) 200 F to 212 F (93 C to 100 C)
140 F to 170 F (60 C to 77 C)
Beef stew must be cooled from 135ºF to 70ºF (57ºC to 21ºC) within ________ hours and from 70ºF to 41ºF (21ºC to 5ºC) or lower within the next ___________ hours. 3,2 2,3 2,4 4, 2
2,4
Knives and cutting boards in the kitchen that are in continuous contact with potentially hazardous food (TCS food) must be cleaned and sanitized at least every 6 hours 8 hours 4 hours 2 hours
4 hours
Cold-holding equipment must be able to keep food at 70 F (21 C) or lower 41 F (5 C) or lower 50 F (10 C) or lower 32 F (0 C) or lower
41 F (5 C) or lower
At what maximum internal temperature should cold TCS food be held? 32ºF (0ºC) 0ºF (-17ºC) 60ºF (16ºC) 41ºF (5ºC)
41ºF (5ºC)
At what maximum internal temperature should cold TCS food on a salad bar be held? 32ºF (0ºC) 60ºF (16ºC) 0ºF (-17ºC) 41ºF (5ºC)
41ºF (5ºC)
What is the lighting requirement for a food prep area 10 foot candles 30 foot candles 50 foot candles 20 foot candles
50 foot candles
Dry food should be stored off of the floor by at least 4 inches (10.16 cm) 2 inches (5.08 cm) 6 inches (15.24 cm) 1 inch (2.54 cm)
6 inches (15.24 cm)
Which is the most effective way to prevent viral foodborne illnesses? Bandaging open cuts and sores Washing food Washing hands Monitoring time and temperature
Bandaging open cuts and sores
To prevent food allergens from being transferred to food Clean and sanitize utensils before use Buy food from approved, reputable suppliers Avoid pewter tableware and copper cookware Store cold food at 41˚F (5˚C) or lower
Clean and sanitize utensils before use
What is the first step in developing a HACCP plan? Determine critical control points Establish monitoring procedures Identify corrective actions Conduct a hazard analysis
Conduct a hazard analysis
Which of the following would not be an example of a corrective action? Covering a cut with a bandage and finger cot Continuing to cook a hamburger that has not reached an internal temperature of 155 F (68 C) for fifteen seconds Throwing out potato salad that has remained at room temperature for longer than 4 hours Rejecting a delivery of fish received at an internal temperature of 60 F (16 C)
Continuing to cook a hamburger that has not reached an internal temperature of 155 F (68 C) for fifteen seconds
In top-to-bottom order, how should a fresh raw ground beef, fresh raw salmon, a raw pork chop, and a pan of cooked chicken breasts be stored in a cooler? Pork chop, fresh salmon, cooked chicken breasts, ground beef Cooked chicken breasts, fresh salmon, pork chop, ground beef Ground beef, pork chop, fresh salmon, cooked chicken breasts Fresh salmon, pork chop, cooked chicken breasts, ground beef
Cooked chicken breasts, fresh salmon, pork chop, ground beef
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? Hazard analysis Monitoring Verification Corrective action
Corrective action
What should foodhandlers do if they cut their fingers while preparing food? Cover the hand with a glove or a finger cot Cover the wound with a bandage Cover the wound with a bandage and a glove or a finger cot Stay away from food and prep areas
Cover the wound with a bandage and a glove or a finger cot
After showing an employee how to perform a task, the manager knows the process is fully understood when the employee Signs the meeting report Finishes watching the demonstration Demonstrates the skill Tells the manager they understand
Demonstrates the skill
Foodhandlers who work in a nursing home cannot work in an operation if they have which symptom? Itching Thirst Diarrhea A combination of the above
Diarrhea
The purpose of self inspection is to Replace a HACCP plan Address issues found only in large establishments Meet a training requirement Help ensure that the facilities are properly maintained
Help ensure that the facilities are properly maintained
A food employee does not know if an entrée contains a specific ingredient to which a customer is allergic. What would be the best response? "I don't know" The manager would tell us if it had any problems. It's delicious so I would go ahead and order it." No one has ever fallen ill from eating that dish, so I'm sure it's OK." "I can't tell you because it's the chef's special recipe
I don't Know
HACCP focuses on Producing food in large quantities Identifying and preventing, eliminating or reducing hazards throughout the flow of food Protecting meat from spoilage Verifying that food is fresh when it is delivered
Identifying and preventing, eliminating or reducing hazards throughout the flow of food
What is the most important factor in choosing an approved food supplier? It has documented manufacturing and packing practices Its warehouse is close to the establishment, reducing shipping time It has a HACCP program or other food safety program It has been inspected and complies with local, state, and federal laws
It has been inspected and complies with local, state, and federal laws
Material Safety Data Sheets (MSDS) should be Memorized in case of an emergency Kept with the paperwork from the supplier Kept so employees can access them Sent to the local regulatory agency
Kept so employees can access them
Which is the proper procedure for delivering prepared hot food off-site? Maintain hot food temperatures above 135 F (57 C) Reheat the food to 165 F (74 C) immediately upon arrival Drive to the off-site location as quickly as possible Cook all fresh foods at the point of delivery
Maintain hot food temperatures above 135 F (57 C)
A foodservice operation has been closed by the regulatory authority because it has been found to be the source of a foodborne illness outbreak. The foodservice operation May open only with the approval of the regulatory agency May not open again May open after it has corrected any violations May open after it has a HACCP plan in place and has corrected any violations
May open only with the approval of the regulatory agency
When considering employee training, managers must Train employees on food safety only one time throughout their employment Leave it to the employees to correct improper food safety behavior Model proper food safety behavior for food handlers at all times Only change food safety policies of the establishment every 3 years
Model proper food safety behavior for food handlers at all times
Which piece of jewelry can be worn by a foodhandler? Medical bracelet Watch Diamond ring Plain band ring
Plain band ring
Foodservice operations should not use mushrooms unless they have been Purchased from an approved, reputable supplier Frozen before cooking or serving Stored at 41˚F (5˚C) or lower Cooked to an internal temperature of 135˚F (57˚C)
Purchased from an approved, reputable supplier
How should a manager monitor the temperatures of a walk-in cooler and freezer to make sure they are correct? Feel the outside of the door every hour with the back of the hand Visually inspect the food every shift and look for condensation Record the product temperature every shift from a bimetallic-stemmed thermometer or thermocouple Touch the surface of the food
Record the product temperature every shift from a bimetallic-stemmed thermometer or thermocouple
Which of the following statements best defines the term sanitizing? Chemical cleaning of food-contact surfaces Reducing microorganisms to safe levels Washing in very hot water with detergent Heat sterilization
Reducing microorganisms to safe levels
What is sanitizing? Reducing the hardness of water Reducing pathogens to safe levels Reducing dirt from a surface Reducing the pH of a surface
Reducing pathogens to safe levels
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120ºF (49ºC), which did not meet the operation's critical limit of 135ºF (57ºC). The chef recorded the temperature in the log and reheated the soup to 165ºF (74ºC) for 15 seconds within two hours. Which was the corrective action? Sanitizing the thermometer probe Recording the temperature in the log Checking the critical limit Reheating the soup
Reheating the soup
Cleaning" is best defined as Chemical cleaning of food-contact surfaces Removing all visible food and soil from an item's surface Washing in very hot water with detergent Heat sterilization
Removing all visible food and soil from an item's surface
Dry food should be stored Six inches off the floor and tightly against the walls Six inches off the floor and one inch away from the walls One inch off the floor and six inches away from the walls Six inches off the floor and away from the walls
Six inches off the floor and away from the walls
A foodhandler is wearing a diamond ring. What should the manager have them do? Wear gloves Take it off Nothing, she can wear it Wash it
Take it off
What is the Food Code? Categorical listings of potentially hazardous foods and minimum cooking requirements A directory of common food allergens and biological and chemical toxins Laws that assist state health departments in developing regulations The government's recommendations for foodservice regulations
The government's recommendations for foodservice regulations
What is the two-stage cooling? The process by which cooked food is cooled from 135 F to 70 F (57 C to 21 C) within two hours and then from 70 F to 41 F (21 C to 5 C) or lower in an additional four hours The process by which cooked food is kept at room temperature until it reaches 70 F (21 C), and then from 70 F to 41 F (21 C to 5 C) in additional four hours. The process by which cooked food is cooled from 125 F to 70 F (52 C to 21 C) in four hours and then from 70 F to 41 F (21 C to 5 C) in two hours The processes by which cooked food is cooled to 0 F (21 C) within four hours and then from 70 F to 41 F (21 C to 5 C) or lower in additional hours
The process by which cooked food is cooled from 135 F to 70 F (57 C to 21 C) within two hours and then from 70 F to 41 F (21 C to 5 C) or lower in an additional four hours
Why must handwashing stations be located close to food-preparation areas? So that handwashing sinks can also be used to wash fresh produce To allow foodhanders to wash their hands often To allow the floor drain in the food preparation area to also serve the handwashing station So that foodhandlers have easy access to paper towels
To allow foodhanders to wash their hands often
What is the purpose of Material Safety Data Sheets? To inform employees of the hazards associated with the chemicals with which they work To inform customers about potentially hazardous food To provide information on potentially dangerous machinery in the kitchen To monitor the quantity of cleaning materials used by employees
To inform employees of the hazards associated with the chemicals with which they work
Why should protective shields be placed on light fixtures? To decrease the risk of electrical fires To avoid time-temperature abuse of food by unfiltered light To reduce the impact of harmful ultraviolet rays To prevent broken glass from contaminating food and food contact surfaces
To prevent broken glass from contaminating food and food contact surfaces
Which food item has to be received at a temperature of 41 F (7 C) or lower? Fresh shellfish Shell eggs Fresh produce Ultra High Temperature Pasteurized (UHT) food not Aseptically Packaged
Ultra High Temperature Pasteurized (UHT) food not Aseptically Packaged
When emptying a mop bucket and cleaning brooms and brushes before storage, use the Utility sink Warewashing sink Prep sink Handwashing sink
Utility sink
If you are using a three-compartment sink for cleaning and sanitizing, the first sink is used for Scraping Washing Rinsing Sanitizing
Washing
Which of the following should not be used to handle ice? Metal scoop Plastic scoop Glass Tongs
Glass
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? Every six hours Every four hours Every seven hours Every five hours
Every Four hours
A foodservice employee has been diagnosed with Norovirus. The manager must Notify the local regulatory agency. Exclude the employee form the establishment and notify the regulatory agency Restrict the employee in the establishment Restrict the employee in the establishment and notify the regulatory agency
Exclude the employee form the establishment and notify the regulatory agency
What information does a Material Safety Data Sheet (MSDS) include Time and temperature requirements First aid information The source of the food items it accompanies The common and scientific names of insects targeted by a specific pesticide
First Aid Information
Itching and tightening of the throat are symptoms of what? Hepatitis A Ciguatera fish poisoning Food Allergy Hemorrhagic colitis
Food Allergy
