food saftey multiple choice

What is a food borne illness outbreak:

A: when two or more food handlers contaminate multiple food items

B: when an operation serves contaminated food to two or more people

C: when two or more people report the same ilness from eating the same food

D: when the cdc receives information on two or more people with the same illness

C

Which is a ready to eat food:

A: uncooked rice

B: raw deboned chicken

C: sea salt

D: unwashed green beans

C

Why are preschool ages children at a higher risk for foodborne illness

A: they have not built up a strong immune system

B: they are more likely to spend time in a hospital

C: they are more likely to suffer allergic reactions

D: their appitites have increased since birth

A

Which is a TCS food?

A: bread

B: flour

C: sprouts

D: strawberries

C Sprouts

The 5 common risk factors that can lead to foodborne illness are failing to cook food aqequatly, holding food at incorrect tempatures, using contaminated equipment, practicing poor personal hygiene, and

A: reheating leftover food

B: serving ready to eat food

C: using single use, disposable gloves

D: purchasing from unsafe sources

D: purchasing from unsafe sources

Raw chicken breats are left out at room temperature on a prep table. What is the risk that could cause illness?

A: cross-contamination

B: Poor personal hygiene

C: Time-tempature abuse

D: poor cleaing and sanitizing

C: time-tempature abuse

What is a TCS food?

A: food requiring thermometer checks for security

B: food requiring trustworthy conditions for service

C: food requiring training commitments for standards

D: food requiring time and tempature control for saftey

D: food requiring time and tempature control for safety

A food handler left a pan of roasted turkey breast to cool at room tempature overnight. In addition to throwing away the turkey. what is an appropraite action?

A: complete an incident report

B: Order additional turkey breats

C: deduct the cost from the food handlers pay

D: make sure the food handler undertstands safe and cooling practices

D

what is an important measure for preventing foodborne illness?

A: using new equipment

B: measuring pathogens

C: preventing cross contamination

D: serving locally grown, organic food

C: preventing cross contamination

What is one possible function of a government agency that is responsible for food safety?

A: ensuring a products appeal

B: approving a construction project

C: monotoring operations reveune

D: protecting a products brand name

B: approving a construction Project

What are the most common symptoms of a foodborne illness?

A: diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness

B: diarrhea, vomiting, fever, nausea, abdominal cramps and headache

C: diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice

D: diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness

C: diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice

How does most conyamination of food happen?

A: through contaminated water

B: when contaminents are airborne

C: when people cause the contamination

D: through the use of contaminated animal products

C:when people cause the contamination

What is the most important way to prevent a foodborne illness from bacteria?

A: control time and tempature

B: prevent cross-contamination

C: practice good personal hygiene

D: practice good cleaning and sanitizing

A: control time and tempature

What is the most important way to prevent a foodborne illness from viruses?

A: Control time and temperature

B: prevent cross-contamination

C: practice good personal hygiene

D: practice good cleaning and sanitizing

C: practice good personal hygiene

Parasites are commonly linked with what type of food?

A: rice

B: poultry

C:seafood

D: canned food

C: seafood

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

A: parasites

B: Allergic reaction

C: biological toxins

D: chemical contamination

C: biological toxins

A prep cook stores a bottle of sanitizer on a shlef above a prep table. to prevent chemical contamination, what should be done differently?

A: store the sanitizer away from the prep area

B: store the sanitizer bottle on the floor between uses

C: store the sanitizer bottle on the work surface of the prep table

D: store the sanitizer bottle with food supplies below prep table

A: store the sanitizer away from the prep area

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to prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file and know?

A: when to register withe the EPA

B: how to fill out an incident report

C: where to find saftey and data sheets in the opertion

D: whom to contact about suspicous actvity

D: whom to contact about suspicous actvity

What should food handlers do to prevent food allergens from being transferred to food?

A: use clean sanitized utensils

B: cook food to the appropriate minimum internal tempature

C: store cold food at 41 degrees F

D: label chemical containers correctly

A: use clean sanitized utensils

What step should be taken if a manager suspects a foodborne-illness outbreak?

A: reheat the suspected product to safe tempatures

B: provide as little information as possible to the regulatory athourity

C: deny that te operation has anything to do with the foodborne outbreak

D: set aside the suspected product and label it with “Do not use” and “do not discard”

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D: set aside the suspected product and label it with “Do not use” and “do not discard”

After which acitivity must food handlers wash their hands?

A: clearing tables

B: putting on gloves

C: serving customers

D: applying hand antiseptic

A: clearing tables

when washing hands, what is the minimum time you should scrub with soap?

A: 5 seconds

B: 10 seconds

C: 20 seconds

D: 40 seconds

B: 10 seconds

what should food handlers do after prepping food and before using the restroom?

A: wash their hands

B: take off their hats

C: change their gloves

D: take off their aprons

D: take off their aprons

A food handler will be wearing single-use gloves to assemble boxed lunches. when must the food handlers hands be washed?

A: after 4 hours

B: after the first hour

C: after putting on the gloves

D: before putting on the gloves

D: before putting on the gloves

a cook wore single use gloves while forming raw ground beef into patties the cook continues to wear them while slicing hamburger. what mistakes was made?

A: the cook did not wear reusbale gloves while handling the raw ground beef and hamburger buns

B: the cook did not clean and sanitize the gloves before handling the hamburger buns

C: the cook did not wash hands before putting on the same gloves to slice the hamburger buns

D: the cook did not wash hands and put on the new gloves before slicing the hamburger buns

D: the cook did not wash hands and put on the new gloves before slicing the hamburger buns

who is most at risk for contaiminating food?

A: a food handler whose spouse works primarily with high-risk populations

B: a food handler whoose young daughter has diarrhea

C: a food handler who gets a lot of aches and pains

D: a food handler who eats a lot of rare meat

B: a food handler whoose young daughter has diarrhea

a food handler has diarrhea and has been diagnosed with an illness from shigella app. what should the manager tell this food handler to do?

A: wear gloves while handeling food

B: work in a non-food handeling position

C: stay home until approved to return to work

D: wash hands frequently while handling food

C: stay home until approved to return to work

a food handler prepares meals for a child day-care center. what symptoms require this food handler to stay home from work?

A: thirst with itching

B: soreness with fatique

C: sore throat with fever

D: headache with soreness

C: sore throat with fever

when is it acceptable to eat in an operation?

A: when prepping food

B: when washing dishes

C: when sitting in a break area

D: when handling utensils

C: when sitting in a break area

what should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

A: tell the cook to stay away from work and see a doctor

B: tell the cook to come in for a couple of hours and then go home

C: tell the cook to rest for a couple of hours and then come to work

D: tell the cook to go to the doctor and then immediately come to work

A: tell the cook to stay away from work and see a doctor

a food handler has finished trimming raw chicken on a cutting board and needs the board 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

how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

A: just past the tip of the thermometer stem

B: halfway between the tip of the thermometer stem and the dimple

C: to the dimple in the thermometer stem

D: past the dimple of the thermometer stem

C: to the dimple in the thermometer stem

which probe should be used to check the tempature of a chicken breast?

A: air probe

B: immersion probe

C: penetration probe

D: surface probe

C: penetration probe

at what tempatures do most foodborne pathogens grow most quickly?

A: between 0 Degrees F and 41 Degrees F (-17 degrees C and 5 C)

B: between 45F and 65F (7C and 18C)

C: between 70F and 125F (21C and 52C)

D: between 130F and 165F (54C and 74C)

C: between 70F and 125F (21C and 52C)

which practice can help prevent time tempature abuse?

A: keeping records of employee schedules

B: cleaning and sanitizing equipment and work surfaces

C: making sure food handlers spend at least 30 seconds washing their hands

D: limiting the amount of food that can be removed from a cooler for prepping

D: limiting the amount of food that can be removed from a cooler for prepping

which thermometer is used to measure surface tempature?

A: thermistor

B: thermocouple

C: infrared thermometer

D: bimetallic stemmed thermometer

C: infrared thermometer

a thermometer used to measure the tempature of food must be accurate to what tempature?

A: +/- 2 degrees F or +/- 1 degree C

B: +/- 4 degrees F or +/- 3C

C: +/- 6F or +/- 3C

D: +/- 8F or +/- 7C

A: +/- 2 degrees F or +/- 1 degree C

which practice can help prevent cross-contamination?

A: using color-coded cutting boards

B: rinsing cutting boards between use

C: purchasing food requiring prepping

D: prepping raw and ready to eat food at the same time

A: using color-coded cutting boards

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what device can be used to monitor both time and tempature abuse during the shipment or storage of food?

A: infrared thermometer

B: time-tempature indicator

C: thermistor with an air probe

D: bimetallic stemmed thermometer

B: time-tempature indicator

how long can food stay in the tempature danger zone before being thrown out?

A: 1 hour

B: 2 hours

C: 3 hours

D: 4 hours

D: 4 hours

which of the following statements about handwashing is false?

A: wash hands after taking a smoke break

B: you should not have painted fingernails when prepping food

C: use hand antiseptic before hand washing

D: wearind a dirty apron can contaminate food

C: use hand antiseptic before hand washing

Why are elderly at serious risk for contracting a foodborne illness?

A: they cannot use strong medicine

B: they cannot tell the doctor what is wrong with them

C: they have decreased appitites

D: they cannot fight off diseases very well

D: they cannot fight off diseases very well

Select the item that containes TCS food?

A: mashed potatoes

B: orange juice

C: uncooked rice

D: olive oil

A: mashed potatoes

Hepatits A is linked with what type of food?

A: shell eggs

B: shellfish

C: chicken

D: ground beef

B: shellfish

What food saftey practice can prevent cross contamination?

A: using only food grade equipment

B: washing, rinsing and santizing utensils between each use

C: keeping food frozen until use

D: purchasing food from approved reputable suppliers

B: washing, rinsing and santizing utensils between each use

Where should personal items like a coat be stored in an operation?

A: on a shelf above food

B: on a shelf below food

C: in a designated area away from food

D: in a kitchen away from moving equipment

C: in a designated area away from food

What should a food handler do when working with an infected cut on finger?

A: cover the wound with a bandage

B: stay away from food and prep area

C: cover the hand with a golve or finger coat

D: cover the wound with a impermeable bandage and a finger cor or glove

D: cover the wound with a impermeable bandage and a finger cor or glove

What should a food operator do to prevent shigella spp?

A: freeze food at tempatures below 0 degree F

B: exclude food handlers diagnosed with jaundice

C: purchase shellfish from approved suplliers

D: control flies inside and outside operation

B: exclude food handlers diagnosed with jaundice

A food-handler wearing gloves places a hamburger on the grill and then places lettuce and tomato on a bun is an example of?

A: cross contamination

B: poor personal hygiene

C: time tempature abuse

D: poor cleaning and sanitizing

A cross contamination

what is the tempature danger zone?

A: 0-212 degree f

B: 32-100 degree F

C: 41-135 degree F

D: 70-125 degree f

C: 41-135 degree F

TCS food must be served at

A: by trained employees

B: in steel containers only

C: at the correct temperature

D: without dairy

C: at the correct temperature

foodhandlers must wash hands before and after

A: taking out garbage

B; using the restroom

C: handling raw meat, poultry, and seafood

D: using chemicals

C: handling raw meat, poultry, and seafood

which piece of jewlery is a foodhandler allowed to wear while handling food?

A: diamond ring

B: medical bracelet

C: plain wedding band

D: leather band watch

C: plain wedding band

which is not a symptom of an allergic reaction?

A: nausea

B: diarrhea

C: itchy rash

D: fever

D fever

which of the following is considered one of the most common food allergens?

A: beef

B: peaches

C: fish

D: carrots

C: fish

what is the most importtant factor in choosing a food supplier?

A: it is recommended by others in the industry

B: it has HACCP program and other food saftey system

C: it has documented program or other food saftey system

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 the best method of checking the tempatures of vacuum packages meat?

A: lay the thermometer stem or prob on the surface of the top package

B:place the thermometer stem or probe between two packages of product

C: open the package and insert the thermometer stem or probe into the product

D: insert the thermometer stem or probe throigh the package into the product

B:place the thermometer stem or probe between two packages of product

What is the correct tempature for recieving cold TCS food?

A; 32F (0C) or lower

B: 41F (5C) or lower

C: 45F (7C) or lower

D: 50F (10C) or lower

B: 41F (5C) or lower

milk can be recieved at 45F (7C) under what condition?

A: it is thrown out after 2 days

B: it is cooled to 41F (5C) or lower in 4 hours

C: it is immediately cooled to 41F (5C) or lower

D: it is served or used in the operation within 2 hours

B: it is cooled to 41F (5C) or lower in 4 hours

what causes large ice crystals to form on frozen food and its packaging?

A: cross contact

B: cross contamination

C: time tempature abuse

D: incorrect cleaning and sanitizing

C: time tempature abuse

whole potatoes were coated with olive oil and salt, bakes in house and stored in a cooler for several days. what must be included on the label for the baked potatoes?

A: list all ingridients

B: list of common allergens

C: date that food was recieved

D: date that food should be discraded

D: date that food should be discraded

when must you discard tuna salad that was prepped on july 19

A: july 21

B: july 23

C: july 25

D: july 27

C: july 25

what is the problem with storing raw ground turkey above raw ground pork?

A: cross contamination

B: poor personal hygiene

C: time tempature abuse

D: cross contact with allergens

A: cross contamination

due to an operation space limits, ready to eat and uncooked foods must be stored in the same cooler. how should foods be stored in top to bottom order?

A; according to FIFO method, with oldest items on the top shelf and the newest items on the bottom

B: according to preporation dates, with the earliest dates on the top shelf and the latest dates on the bottom

C: according to minimum internal cooking tempatures with ready to eat foods on the top shelf and poultry on the bottom

C: according to minimum internal cooking tempatures with ready to eat foods on the top shelf and poultry on the bottom

how many inches from the floor should food be stored?

A: at least 1 inch

B: at least 2 inches

C: at least 4 inches

D: at least 6 inches

D: at least 6 inches

when using pooled eggs:

A: cook them promptly after mixing, or store them at room tempature

B: cook them promptly after mixing or store them at 41F (5C) or lower

B: cook them promptly after mixing or store them at 41F (5C) or lower

to thaw frozen food:

A: place the item in a prep sink with warm, running water

B: place the item in a cooler that keeps it at 41F or lower

A: place the item in a prep sink with warm, running water

why must prep tables be cleaned and sanitized between uses?

A: to make space to work safely

B: to prevent cross contamination

C: to reduce toxic metal poisoning

D: to avoid time-tempature abuse

B: to prevent cross contamination

what should happen to food right after it is thawed in a microwave oven?

A: freeze it solid

B: cool it to 41F (5C)

C: cook it in conventional cooking equipement

D: hold it in a equipment that maintains the correct temperature

C: cook it in conventional cooking equipement

when cooling TCS food, the tempature must go from 135F to 70F (57C to 21C) in

A: 2 hours

B: 4 hours

C: 6 hours

D: 8 hours

A: 2 hours

a food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. what is the problem with this situation?

A: cross contamination

B: poor personal hygiene

C: time tempature abuse

C: poor cleaning and sanitizing

C: time tempature abuse

what is the maximum water tempature allowed when thawing food under running water?

A: 41F

B: 60F

C: 70F

D: 135F

C: 70F

what is the required minimum internal cooking temp for ground turkery?

A; 135F

B: 145F

C: 155F

D: 165F

D: 165F

a safe way to cool a stock pot of meat sauce is to put it into a:

A: cooler

B: freezer

C: sink of ice water

D: cold-holding unit

C: sink of ice water

which food item should not be served to a high-risk population?

A: vegetable stir fry

B: grilled salmon

C: roasted chicken

D: raw oysters

D: raw oysters

to what tempature must soup that contains cooked beef be reheated for hot holding?

A: 135F for 15 seconds

B: 145F for 15 seconds

C: 155F for 15 seconds

D: 165F for 15 seconds

D: 165F for 15 seconds

when partially cooking food for later service what is the maximum amount of time that the food can be heated during the initial cooking step?

A: 60 minutes

B: 70 minutes

C: 80 minutes

D: 90 minutes

A: 60 minutes

when calibrating a thermometer by ice point method, set thermometer to ___ after placing it in ice water:

A: 0 F

B: 32 F

C: 41F

D: 45F

B: 32 F

ice crystals on a frozen food item indicate

time tempature abuse

what must a manager do with a recalled food item in the opertion

store the recalled items seperatly from the other food

what should be used to measure the temp of soup

immersion probe

never use a __ thermometer to check food temps

glass

a food item that is recieved with an expired us by date should be

rejected

**50-99 ppm**

What is the sanitizer concentration range for chlorine sanitizers

**180˚F**

The final sanitizing rinse of a high-temperature dishwasher must be at least

**A broken water main in the facility**

What would be classified as an imminent health hazard

**To identify where hazards can be eliminated**

What is the purpose of setting critical limits in a HACCP plan

**Corrective action**

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt

physical

Metal shavings are which type of contaminant

**The food handler is wearing gloves that have been torn**

Which action requires a food handler to change gloves

**135˚F (57˚C)**

What is the minimum internal cooking temperature for green beans that are hot-held for service

TCS food reheated for hot-holding must reach what temperature?

**165˚ (74˚C) for 15 seconds**

**Penetration**

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

What is the third step in cleaning and sanitizing items in a three-compartment sink?

**Rinsing**

What should a foodservice operator do when responding to a foodborne-illness outbreak?

**Segregate the product**

What is the minimum water temperature required when using hot water to sanitize objects?

**171˚F (77˚C)**

What food item does the Food and Drug Administration advise against offering on a children's menu?

**Rare cheeseburger**

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

6

Hot TCS food can be held without temperature control for a maximum of

4 hours

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

**Every 4 hours**