Food Protection & Dairy

The contamination of milk with sediment is typically the result of which of the following:

A. improper cleaning of the milking apparatus

B. improper cleaning of the cow

C. improper handling of the milk

D. improper vaccination for brucellosis

B

The final rinse water temperature for a heat sanitizing machine dishwasher should be

A. 180

B. 160

C. 175

D. 210

A

The primary responsibility of food service management is

A. trust and delegation of responsibilities

B. recognition of sanitary inspections

C. approval and provisions for legal responsibilities

D. education and supervision of employees

D

Quality control of milk includes

A. transportation, herd health

B. milk handling, processing

C. distribution, refrigeration

D. all of the above

D

Dealers involved with interstate shipment and control of shellfish must meet the requirements set forth by

A. USDA

B. FDA

C. NSSP

D. CDC

C

When the internal temperature of perishable foods is 41F growth of which of the following is inhibited?

A. Salmonellae

B. Staphylococci

C. Bacillus cereus

D. A and B above

D

Deaths of newborns caused by milk-induced diarrhea has been mainly attributed to the bacteria

A. Shigella

B. Pseudomonas

C. Escherichia coli

D. Enterobacter aerogenes

C

Oyster-shell stock or shucked oysters sampled at the source should not have MPNB of ______ or more fecal coliform per 100 grams of shellfish.

A. 240

B. 230

C. 235

D. 250

B

In case of emergency, raw milk may be rendered safe for drinking if ____ and then immediately cooled.

A. heated in a water bath to a temperature of 165F

B. heated to a temperature of 155F after bottling

C. heated to 145F before bottling

D. heated to 145F after bottling

A

A certified industry inspection is an inspection

A. conducted by a local governmental unit

B. conducted by a certified state official

C. conducted by a certified member of the industry

D. conducted by a federal agency

C

Which minerals and chemicals cause problems in ice manufacturing?

A. calcium and silica

B. iron and magnesium carbonates

C. aluminum oxide and manganese

D. all of the above

D

Which food has the highest acceptable plate count of E. coli?

A. cooked or smoked meat

B. uncooked ground beef

C. uncooked chicken

D. uncooked fish

B

For custard-filled pies to be considered safe, they should be cooked to

A. 155 degrees F for 15 seconds

B. 145 degrees F for 15 seconds

C. 165 degrees F for 15 seconds

D. 135 degrees F for 15 seconds

A

Inspection report forms are primarily tools used to

A. enforce regulations

B. assure complete investigations and compliance with uniform policy

C. assure complete compliance

D. motivate management supervision

B

Hot water for the sanitizing of assembled equipment is not to be cooler than ______ at the end of the system.

A. 170F for five minutes

B. 180F for five minutes

C. 185F for five minutes

D. 187F for five minutes

A

Of the shellfish listed below, the ones most likely to cause illness are:

A. oysters

B. crabs

C. shrimp

D. lobsters

A

Many states' rules require the refrigeration of shucked shellfish at or below ______ but above 32 degrees F.

A. 45 degrees F

B. 42 degrees F

C. 47 degrees F

D. 32 degrees F

A

Thermoduric bacteria grow best at a temperature range of

A. 40-58F

B. 60-72F

C. 70-98F

D. 46-118F

C

Escherichia coli O157:H7 was first identified as a pathogen during the investigation of two outbreaks in what two states?

A. Washington and Illinois

B. Minnesota and Kentucky

C. Texas and Iowa

D. Oregon and Michigan

D

Outbreaks of _____________ traced to contaminated shellfish between 1900 and 1925 led to the PHS Certification of dealers involved in interstate shipment.

A. cholera

B. gastroenteritis

C. typhoid fever

D. dysentery

C

The correct order of sequence for hand washing dishes is

A. scrape, wash, sanitize, rinse, air dry

B. scrape, wash, rinse, sanitize, air dry

C. scrape, wash, rinse, air dry

D. scrape, wash, sanitize, rinse, towel dry

B

E. coli O157:H7 is often spread by

A. direct contact

B. under-cooked food

C. A and B

D. none of the above

C

Poor health in a food handler exposes food to unacceptable risks of contamination; therefore, a physical exam should be required:

A. every 3 years

B. every 2 years

C. every year

D. none of the above

D

An interior food service facility wall surface should not be constructed of

A. wallboard

B. marble

C. concrete

D. clay tile

A

If the fat content of milk increases by 10% or more, the pasteurizer temperature must be increased by

A. 15F

B. 25F

C. 5F

D. 10F

C

Which of the following factors slow(s) down biological activity and preserve(s) food?

A. high or low temperatures

B. reduced moisture

C. salt

D. all of the above

D

Practically all foods, whether canned, picked, cured, or dried

A. perish and become part of the phosphorus cycle

B. are no longer sanitary after 6 months on the shelf

C. will become unsanitary after 18 months of storage

D. deteriorate upon storage

D

The voluntary federal-state program designed to ensue a safe and clean milk supply is commonly referred to as the

A. IMS

B. FDAVP

C. PHSVFPS

D. VFS

A

In order to simplify cleanliness, window sills should be sloped toward the room and down at an angle of __ degrees.

A. 30

B. 20

C. 80

D. 40

A

The ____ was a system which encouraged dairy farmers to maintain large enough herds to meet drinking milk needs during seasons of lowest production.

A. Milk Marketing Agreement Act

B. Agricultural Milk Agreement Act

C. Agricultural Management Agreement Act

D. Agricultural Marketing Agreement Act

D

The racks in refrigerators or walk-in coolers must be ________________ to allow circulation of cold air.

A. slotted

B. solid

C. spaced equal distances apart

D. none of the above

A

Which would be the least effective method in controlling condensation of moisture in food preparation areas?

A. increase air temperature

B. decrease humidity of air

C. increase humidity of air

D. cool the air

A

In order to avoid pathogen growth and/or survival, food that is greater than ______ thick frozen or partially thawed should not be cooked.

A. 4 inches

B. 3 inches

C. 2 inches

D. 1 inch

A

Which of the following agencies is responsible for protecting our waterways from contamination?

A. OSHA

B. FDA

C. EPA

D. PHS

C

When it is not possible to collect and examine a large number of samples for bacteria examinations, an indication of the sanitary condition of the milk can be obtained by

A. methylene blue reduction test

B. resazurin test

C. Both A and B

D. none of the above

C

Milk is considered Ultra-High Temperature pasteurized if it reaches

A. 145F for 30 minutes

B. 194F for 0.5 seconds

C. 212F for 1 second

D. none of the above

C

A freezer unit for frozen food should maintain temperatures of ______ or below.

A. 32F

B. 24F

C. 10F

D. 0F

D

Temperatures of ____ have been found to be satisfactory for the storage of refrigerated foods.

A. 32-38F

B. 38-41F

C. 40-45F

D. 45-48F

B

Which state has a quarantine on mussels from May 1 to October 31?

A. Florida

B. California

C. Louisiana

D. New York

B

Which of the following is not a sign of bad fish?

A. off-odor

B. elastic flesh

C. gray or greenish gills

D. sunken eyes

B

Escherichia coli O157:H7 is a bacteria that currently

A. tends to cause disease in all who come in contact with it

B. is difficult to test for

C. is responsible for numerous diseases of the skin

D. none of the above

B

Oysters, soft-shell and hard-shell clams, mussels, lobsters, crabs, and shrimp fall under what group?

A. molluscan shellfish

B. shellfish

C. fomites

D. crustacea

B

Which of the following is not a common refrigerant?

A. carbon dioxide

B. methyl chloride

C. sulfur dioxide

D. nitrogen oxide

D

Thawing a 16-pound turkey at 40 degrees F will take a period of ______ days?

A. 6 hours

B. 12 hours

C. about 3 days

D. 24 hours

C

The major reason for the regulation of food establishments is to

A. prevent foodborne illness

B. ensure restaurant safety

C. reduce liability

D. increase consumer confidence

A

Salty flavors in milk may be due to the use of milk from cows infected with

A. tuberculosis

B. mastitis

C. brucellosis

D. hepatitis

B

The FDA action level for aflatoxins in milk is

A. 20 ppb

B. 7 ppb

C. 1.0 ppb

D. 0.5 ppb

D

Pasteurization of milk product does not eliminate which of the following?

A. toxins

B. anthrax spores

C. pesticides

D. any of the above

D

To prepare a solution of 100 mg per liter available chlorine, ____ of 5.25 percent bleach with one gallon of water should be used.

A. 0.5 oz

B. 1.0 oz

C. 0.33 oz

D. 0.25 oz

D

An ideal floor covering for a kitchen is:

A. carpet

B. linoleum

C. quarry tile

D. asphalt tile

C

Beef usually spoils first:

A. near the bone

B. in the inner portions

C. on the surface

D. near the edges

C

Escherichia coli O157:H7 can be found thriving in the

A. intestines of man and animals

B. water

C. soil

D. air

A

Vegetative forms of Clostridium botulism are killed in

A. 10-15 minutes at 176F

B. 10-15 minutes at 80F

C. 1 minute at 250F

D. 10-15 minutes at 112F

A

The amount of heat required to lower one pound of a product one degree Fahrenheit is

A. exothermal extraction

B. specific heat

C. coolant factor

D. important to know

B

Proper facility lighting is essential for:

A. cleanliness

B. accident prevention

C. fatigue reduction

D. all of the above

D

A healthy milk herd is expected to be free of which disease(s)?

A. mastitis

B. brucellosis

C. tuberculosis

D. all of the above

D

Common refrigerants include which of the following?

A. freon

B. ammonia

C. carbon dioxide

D. all of the above

D

The ______ test shows the amount of extraneous material in milk but will not show dissolved material.

A. appearance

B. microscopic count

C. thermoduric

D. sediment

D

Which bacteria can survive cooking to appropriate levels?

A. Salmonella

B. Brucella sp.

C. Shigella

D. Clostridium perfringens

D

The appropriate procedure used for bottle washing in large plants is

A. wash, rinse, air dry

B. pre-soaking, wash, rinse, sanitizing rinse, towel dry

C. steam-cleaning at a pressure of 170F

D. wash, rinse, sanitizing rinse, air dry

D

All meat and poultry plants must develop and implement a system of preventative controls known as

A. Pathogen reduction

B. NFSMP

C. HACCP

D. Risk assessment

C

At what time and temperature specifications does a sweetened milk product have to be pasteurized?

A. 155F for 30 minutes

B. 65F for 30 minutes

C. 75F for 15 seconds

D. 100F for 0.001 seconds

A

The quality of milk reaching the ultimate consumer is largely determined

A. at the plant, where processing and handling occurs

B. at the farm, where the milk is produced

C. by the USDA through stringent testing and laboratory analysis

D. by the FDA in accordance with federal regulations

B

A mold control program should include all of the following factors except

A. spraying with a 5000 mg/1 sodium hypochlorite solution

B. spraying with a 1000 mg/1 quaternary ammonium compound

C. re-spraying the entire section with 400 to 500 mg/1 of quaternary solution every week or two

D. cleaning the affected area with an alkaline detergent

B

In order to protect against salmonellae growth in time/temperature control for safety/potentially hazardous food, the recommended temperature for storage is

A. 45F

B. 41F

C. 50F

D. 38F

B

What is the minimum period of wash time for a single-tank conveyor dishwashing machine?

A. 10 seconds

B. 25 seconds

C. 20 seconds

D. 15 seconds

D

Listeriosis is a

A. skin irritation caused by contact with cold products

B. serious infection caused by food contaminated with Listeria monocytogenes

C. disease caused by exposure to lysolic agents

D. disease that attacks people in their early 20s

B

Floors in food processing plants, dairy plants, kitchens, and similar places should be sloped ______ toward each drain.

A. 1/32 to 1/16 inch per foot

B. 1/8 to 1/4 inch per foot

C. 1/2 to 1 inch per foot

D. 3/4 to 1 1/2 inch per foot

B

A solution of malachite mixed with ground meat will turn ______ if sodium sulfite has been added to preserve or mask decomposition of the meat.

A. pale green

B. bright red

C. bright yellow

D. dark brown

B

Adequate light is essential for proper operation, maintenance, and sanitation. A minimum of ______ is recommended on food work surfaces.

A. 5-foot candles

B. 20-foot candles

C. 30-foot candles

D. 50-foot candles

D

If properly installed, one of the best floorings for kitchens, dairies, bakeries, and similar places is:

A. cork

B. linoleum

C. ceramic tile

D. concrete

C

Oysters free themselves of contaminating viruses and bacteria within ______ of exposure in purified seawater.

A. 12 to 24 hours

B. 6 to 12 hours

C. 12 to 2 days

D. 18 to 24 hours

A

Escherichia coli O157:H7 has become

A. less of a problem due to antibiotics

B. a particular problem for producers and users of ground beef

C. a minor threat to children

D. not a threat to the elderly

B

Which of the following is best to use when sanitizing food contact equipment?

A. phenols

B. copper

C. zinc

D. none of the above

D

When disinfecting valves and other parts of equipment with hot water, the water temperature should be ____ with a chlorine solution of ____ concentration.

A. 120F, 25 mg/L

B. 75F, 75 mg/L

C. 55F, 85 mg/L

D. Cannot be determined without pH of the solution

A

Equipment can be disinfected by being in contact with a chlorine solution for at least

A. 7 seconds

B. 10 seconds

C. 15 seconds

D. none of the above

B

How is the term "contamination" defined when used in connection with a communicable disease?

A. Infection of an individual or animal with pathogenic organisms

B. Presence of pathogenic agents on a surface, article, or substance

C. Transfer of a vector, regardless of time or the nature of the host

D. Contact between two or more sources of infection

B

What is the MOST common contributing factor to foodborne illness?

A. insect and rodent infestations

B. dirty equipment

C. incorrect labeling of containers

D. improper holding temperatures

D

Why are some foods classified as time/temperature control for safety?

A. They have a pH below 4.2

B. They have a water activity below 0.85

C. They support rapid growth of pathogenic microorganisms

D. They require rapid and thorough cooking

C

What is the BEST means of inhibiting the growth of microorganisms in fresh meat?

A. topical use of approved hypochlorite solutions

B. exposure to ultraviolet light for 30 minutes

C. chemical preservatives

D. adequate refrigeration and cleanliness

D

What is the MAXIMUM accumulated time that TCS food can safely be exposed to the temperature danger zone?

A. 2 hours

B. 4 hours

C. 6 hours

D. 8 hours

C

If time only is used as a public health control, what is the MAXIMUM period the FDA recommends TCS food be held?

A. 2 hours

B. 4 hours if the warmest part doesn't exceed 120F

C. 6 hours if the warmest part doesn't exceed 70F

D. This public health control is never permitted

C

What is the MINIMUM period the FDA recommends employees wash their hands and arms up to the elbow?

A. 10 seconds

B. 20 seconds

C. 30 seconds

D. 40 seconds

B

Unpasteurized eggs NOT intended for immediate service should be cooked to:

A. 165F for 15 seconds

B. 155F for 15 seconds

C. 145F for 15 seconds

D. 140F for one minute

B

What is the usual mode of infection from Salmonella?

A. ingestion from contaminated food

B. ingestion from contaminated water

C. contact with an active case

D. contact with fomites

A

What is the source of scombroid poisoning?

A. histamines in the muscle of fish

B. sprouted green potatoes

C. undercooked pork

D. rice contaminated with rodent feces

A

Which of the following shellfish is MOST likely to cause illness?

A. oysters

B. crabs

C. shrimp

D. scallops

A

The lab reports a positive coliform test that exceeds permissible limits on a bottle of pasteurized milk. What does this indicate?

A. improper bactericidal treatment of the equipment

B. improper virucidal treatment of the equipment

C. a contaminated water supply

D. a contaminated food supply

A

What is the MOST effective practice for preventing trichinosis in people?

A. Be certain that ground meat is freshly ground at the time of purchase

B. Be sure that fresh pork is thoroughly cooked

C. Avoid the consumption of ground meat products

D. Cook steak until well done

B

A HACCP plan is not required when

A. smoking foods as a method of preservation

B. cooling and reheating TCS foods in bulk

C. performing reduced oxygen packaging

D. using food additives or adding other components to preserve food or render it non-TCS

B

What should NOT be done with food samples collected during a foodborne illness investigation?

A. refrigerate

B. freeze

C. seal

D. label

B

What is the primary requirement in designing a food service facility?

A. durability

B. cleanability

C. appearance

D. convenience

B

What is the most important rule of food storage?

A. follow the "first in, first out" rule

B. store packages in order of the "pull by" date

C. repackage dry foods into metal containers

D. store canned goods under refrigeration

A

Insecticides/pesticides may be stored in all ways except:

A. in a metal locked cabinet

B. on the lowest shelf in the storage room

C. above the dishwashing sinks

D. in the basement separate from food and other chemicals

C

The contamination of milk with sediment is typically the result of which of the following?

A. improper cleaning of milking apparatus

B. improper cleaning of the cow

C. improper handling of the milk

D. improper vaccination for brucellosis

B

The final rinse water temperature for a heat sanitizing machine dishwasher should be

A. 180F

B. 160F

C. 175F

D. 210F

A

The annual cost attributable to foodborne illnesses in the US is estimated to be ___ per year

A. $1.2 to 1.5 million

B. $5 trillion

C. $10 to 15 million

D. $1 to 10 billion

D

Clostridium botulinum spores are killed in

A. 10 to 15 minutes at 80C

B. 10 to 15 minutes at 80F

C. 1 minute at 250F

D. 10 to 15 minutes at 230F

D

Thawing a 16 pound turkey at 40F will take a period of ____?

A. 6 hours

B. 12 hours

C. About 3 days

D. 24 hours

C

The FDA action level for aflatoxins in milk shipped in interstate commerce is:

A. 0.5 ppb

B. 0.7 ppb

C. 0.1 ppb

D. 1.0 ppb

A