Exam 2

Question 1

Which of the following is considered a Potentially Hazardous Food (PHF)? a) Fresh apples b) Canned corn c) Cooked potatoes d) Salt

Answer 1

c) Cooked potatoes

Question 2

T/F: A bimetallic thermometer must be calibrated regularly to ensure accurate readings.

Answer 2

True

Question 3

Select All That Apply: What actions can prevent cross-contamination? a) Washing hands b) Using color-coded cutting boards c) Tasting food during prep d) Sanitizing surfaces

Answer 3

a, b, d

Question 4

Which minimum internal temperature must ground beef be cooked to for 15 seconds? a) 135°F b) 145°F c) 155°F d) 165°F

Answer 4

c) 155°F

Question 5

T/F: Hot food should be held at 130°F or higher to prevent bacterial growth.

Answer 5

False

Question 6

What must be done if a food worker has symptoms of vomiting and diarrhea? a) Wear gloves b) Work only with packaged food c) Report to supervisor and be excluded from work d) Wash hands frequently

Answer 6

c) Report to supervisor and be excluded from work

Question 7

Which pathogen is commonly linked to undercooked poultry? a) Salmonella b) E. coli c) Norovirus d) Staphylococcus

Answer 7

a) Salmonella

Question 8

Select All That Apply: Which are signs of rodent infestation? a) Chewed packaging b) Droppings c) Grease marks d) Cloudy ice cubes

Answer 8

a, b, c

Question 9

T/F: Food workers must remove aprons before using the restroom.

Answer 9

True

Question 10

How long should hands be scrubbed during handwashing? a) 5 seconds b) 10 seconds c) 20 seconds d) 1 minute

Answer 10

c) 20 seconds

Question 11

T/F: Jewelry such as rings and bracelets are allowed during food prep if covered.

Answer 11

False

Question 12

Which is the correct order for dishwashing manually? a) Wash, sanitize, rinse b) Rinse, wash, sanitize c) Wash, rinse, sanitize d) Sanitize, rinse, wash

Answer 12

c) Wash, rinse, sanitize

Question 13

T/F: Sanitizers must be tested regularly to ensure proper concentration levels.

Answer 13

True

Question 14

Which is considered a physical contaminant? a) Bacteria b) Hair c) Toxin d) Virus

Answer 14

b) Hair

Question 15

Select All That Apply: Proper food thawing methods include: a) Under refrigeration b) In warm water c) As part of the cooking process d) In a microwave

Answer 15

a, c, d

Question 16

How long can cold food be held without refrigeration before it must be discarded? a) 2 hours b) 4 hours c) 6 hours d) Indefinitely if wrapped

Answer 16

b) 4 hours

Question 17

T/F: Allergen information must be readily available to consumers upon request.

Answer 17

True

Question 18

Which allergen is one of the top eight? a) Corn b) Peanuts c) Strawberries d) Spinach

Answer 18

b) Peanuts

Question 19

Which is an example of chemical contamination? a) Detergent in soup b) Mold on bread c) Glass in salad d) Mouse droppings

Answer 19

a) Detergent in soup

Question 20

T/F: Time/Temperature Control for Safety (TCS) foods require strict holding temperatures.

Answer 20

True

Question 21

T/F: Canned food that is bulging or leaking should be opened and inspected.

Answer 21

False

Question 22

Select All That Apply: Which are acceptable methods of cooling hot food? a) Ice bath b) Leave on counter c) Blast chiller d) Divide into shallow pans

Answer 22

a, c, d

Question 23

Which document shows that shellfish were harvested from an approved source? a) Packing slip b) Invoice c) Shellfish tag d) Temperature log

Answer 23

c) Shellfish tag

Question 24

What temperature should cold foods be received at? a) 50°F or below b) 45°F or below c) 41°F or below d) 32°F exactly

Answer 24

c) 41°F or below

Question 25

T/F: Foods cooled from 135°F to 70°F must reach 41°F within an additional 4 hours.

Answer 25

True

Question 26

When should thermometer calibration occur? a) Once a year b) After being dropped c) Only for new units d) Every 6 months

Answer 26

b) After being dropped

Question 27

Which method is NOT acceptable for cooling food? a) Ice bath b) Countertop c) Shallow pans d) Blast chiller

Answer 27

b) Countertop

Question 28

Which type of thermometer gives the fastest reading? a) Glass b) Bimetallic stem c) Infrared d) Thermocouple

Answer 28

d) Thermocouple

Question 29

T/F: Infrared thermometers measure internal temperature of food.

Answer 29

False

Question 30

Which disease must be reported to the Health Department? a) Cold b) Hepatitis A c) Allergy d) Migraine

Answer 30

b) Hepatitis A

Question 31

Which sink is used for handwashing only? a) Utility sink b) Food prep sink c) Three-compartment sink d) Hand sink

Answer 31

d) Hand sink

Question 32

T/F: Sanitizer buckets should be labeled and stored separately from food.

Answer 32

True

Question 33

Which surface must be sanitized? a) Dining tables b) Walls c) Floors d) Garbage can lids

Answer 33

a) Dining tables

Question 34

T/F: Ice machines must be cleaned regularly to prevent mold growth.

Answer 34

True

Question 35

Select All That Apply: Ready-to-eat foods include: a) Sandwiches b) Sushi c) Unwashed lettuce d) Cooked rice

Answer 35

a, b, d

Question 36

Which of the following is an indicator of spoilage? a) Clear liquid b) Slimy texture c) Normal odor d) Hard texture

Answer 36

b) Slimy texture

Question 37

T/F: The correct ppm for chlorine sanitizer in food service is 50–100 ppm.

Answer 37

True

Question 38

T/F: A sick food worker must be allowed to return to work immediately after symptoms stop.

Answer 38

False

Question 39

What is the safest way to check internal temperature of food? a) Use your hand b) Smell it c) Use a thermometer d) Guess by appearance

Answer 39

c) Use a thermometer

Question 40

T/F: Food stored on the floor is acceptable if it’s wrapped.

Answer 40

False

Question 41

What is the minimum time food should be reheated to 165°F? a) 5 seconds b) 15 seconds c) 1 minute d) 10 minutes

Answer 41

b) 15 seconds

Question 42

Select All That Apply: Which behaviors can lead to food contamination? a) Smoking b) Eating c) Chewing gum d) Wearing a hairnet

Answer 42

a, b, c

Question 43

What does HACCP stand for? a) Health and Consumer Care Plan b) Hazard Analysis and Critical Control Points c) Handling and Cooking Compliance Program

Answer 43

b) Hazard Analysis and Critical Control Points

Question 44

Which food is most likely to cause allergic reaction? a) Apple b) Shrimp c) Chicken d) Lettuce

Answer 44

b) Shrimp

Question 45

T/F: Gloves are a substitute for handwashing.

Answer 45

False

Question 46

Which condition requires double handwashing? a) Using gloves b) Handling poultry c) Returning from bathroom d) Handling raw dough

Answer 46

c) Returning from bathroom

Question 47

Which food requires a variance to prepare? a) Sushi rice b) Vacuum-packaged food c) Toast d) Sliced cheese

Answer 47

b) Vacuum-packaged food

Question 48

What must be on a label for food prepared in-house? a) Ingredients b) Prep date c) Allergens d) All of the above

Answer 48

d) All of the above

Question 49

T/F: You may cool hot food in a tightly covered container.

Answer 49

False