Food Safety

Question 1

A worker is diagnosed with shigella. What should you do?

Answer 1

Require the worker to obtain medical clearance to handle food

Question 2

What should you do if you discover a food service worker has Aids?

Answer 2

Allow to work u less they have a secondary communicable disease

Question 3

What is an example of a man made chemical contamination?

Answer 3

Food additives

Question 4

What should you do with swollen can of food?

Answer 4

Discard the can without opening it

Question 5

What is not a biological hazard?

Answer 5

A price of metal that falls into a salad

Question 6

What is the most common cause of food contamination?

Answer 6

Poor personal hygiene

Question 7

What is not true about molds?

Answer 7

Molds do not grow below 41* f

Question 8

Salmonella can’t what?

Answer 8

Form spores

Question 9

Staphylococcus bacteria is commonly found?

Answer 9

Skin, nose, mouth and throat

Question 10

What is not associated with temperature abuse?

Answer 10

E. Coli

Question 11

How can pathogenic bacteria be killed in ground beef?

Answer 11

Heat to 155*f for 15seconds

Question 12

What is the range of ph danger zone?

Answer 12

4.6-9.0

Question 13

Which food borne illness is NOT reportable?

Answer 13

Staphylococcus

Question 14

What are the two most important factors to control growth of bacteria?

Answer 14

Temp and time

Question 15

What is dad cooling requirement?

Answer 15

135f-70f 2hrs and 70f-41f next 4 hours

Question 16

How do you measure temperature of package food?

Answer 16

Stem between packages

Question 17

What should a thermometer read when placed in ice slush?

Answer 17

32*f

Question 18

What is not acceptable method of thawing?

Answer 18

Defrost in microwave

Question 19

What is not a proper method for rapid cooling?

Answer 19

Adding ice as an ingredient

Question 20

What do you do if you receive a shipment of dirty eggs?

Answer 20

Reject delivery

Question 21

What is a sign that food has been allowed to thaw and refreeze?

Answer 21

Discoloration

Question 22

What is not true about refrigerated storage?

Answer 22

Shelves should be lines with shallow pans to prevent cross contamination

Question 23

To minimize cross contamination store…?

Answer 23

Raw beef below raw veggies

Question 24

For manual hot water sanitation temp must be?

Answer 24

171*f

Question 25

Temp for dishwasher hot water sanitation

Answer 25

180*f

Question 26

Chlorine minimum concentration

Answer 26

200 parts per million

Question 27

How should you store clean glasses and cups?

Answer 27

Bottom up in clean dry location

Question 28

True or false: air gaps do not prevent backsiphonage?

Answer 28

False

Question 29

What should air gap distance be?

Answer 29

Twice diameter of pipe coming down

Question 30

What are steps in washing?

Answer 30

Wash, rinse, sanitize, air dry

Question 31

How high should equipment be if not sealed to floor?

Answer 31

6inches

Question 32

What is backsiphonage?

Answer 32

When non potable water is sucked into potable water supply

Question 33

True or false: hard close grained wood may be used with limitations

Answer 33

True

Question 34

What is the purpose of the haccp approach?

Answer 34

Reduce likely hood of food Bourne illness

Question 35

Food can be produced in hand washing sink

Answer 35

False

Question 36

Correct internal temp for veggie is 165*f

Answer 36

False

Question 37

Freezing and refrigeration kill bacteria

Answer 37

False

Question 38

What are the 6 conditions bacteria need to grow?

Answer 38

FATTOM | Food, acidity, temp, time, oxygen, and moisture

Question 39

What is the temp danger zone?

Answer 39

41*f-135*f

Question 40

What is a virus?

Answer 40

Small infectious agent that can replicate only inside living cells of organisms

Question 41

What is a parasite

Answer 41

Organism that grows feeds and is sheltered on or in different organism

Question 42

What is mold

Answer 42

Microscopic fungi living on plant

Question 43

What is yeast

Answer 43

Type of fungi

Question 44

What temp to keep hot foods at?

Answer 44

@ or 135*f

Question 45

What temp to keep foods cold?

Answer 45

41*f or below

Question 46

Potentially hazardous foods can spend no more than how many hours in danger zone

Answer 46

4 hours

Question 47

Plant foods or commercially processed foods should be heated to?

Answer 47

135

Question 48

Whole pork beef veal lamb fish should be cooked to?

Answer 48

145

Question 49

Poultry stuffed foods and casseroles heat to?

Answer 49

165

Question 50

Ground meats and injected meats heat to?

Answer 50

155