Food Service Sanitation and Safety

Question 1

What chapter of the NAVSUP P-486 discusses chemical, biological and Radiological defense?

Answer 1

Volume II chapter 6

Question 2

What does HACCP stand for?

Answer 2

Hazard analysis critical control point

Question 3

How many principles make up HACCP? What are they?

Answer 3

7. Conduct, identify, establish critical limits, establish monitoring procedures, establish corrective actions, verify and records keeping

Question 4

What chemical poisoning is caused by eating food cooked in poorly or chipped enameled cooking utensils?

Answer 4

Antimony

Question 5

What is the required cooking temperature for chicken?

Answer 5

165

Question 6

What is the required temperature for fish?

Answer 6

145

Question 7

What is the required cooking temperature for ground beef?

Answer 7

155

Question 8

What type of poisoning may occur if silverware is not properly washed and sanitized after detarnishing?

Answer 8

Cyanide

Question 9

What type of food intoxication sometimes produces a gassy and cheesy odor?

Answer 9

Botulism

Question 10

What is the first step in manual dishwashing?

Answer 10

Scraping

Question 11

What is the final step in manual dishwashing?

Answer 11

Sanitizing

Question 12

What food borne infection is caused by contaminated water and food including milk, sliced meats, salads and raw or undercooked mollusks?

Answer 12

Hepatitis A

Question 13

What is the holding temperature of hot foods held on a serving line?

Answer 13

135 or above

Question 14

Raw eggs may be received up to what temperature?

Answer 14

45 or less

Question 15

What is the proper temperature for re-heating foods in the microwave?

Answer 15

165 let stand for two minutes

Question 16

What are the different types of contamination?

Answer 16

Biological, chemical and physical

Question 17

What food borne infection is caused by water supplies that have become polluted by fecal matter?

Answer 17

Typhoid fever