| Food Safety for Food Handlers
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1. A trait shared by most bacteria and viruses is that both: |
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are made up of a single cell
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may grow and multiply in food
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can be carried in humans
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can be visible to the naked eye
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2. An indication of spoiled or inferior poultry is: |
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a darkened wing tip
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a temperature below 28 degrees F
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being elastic to the touch
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no discoloration
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3. Which one of the following best guards against cross-contamination? |
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separate cutting boards for cooked and raw foods
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the time and temperature principle
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an integrated pest management program
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the exclusion of infected employees from food preparation duties
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4. Show the proper handwashing procedure:1. Apply Soap 2. Clean under fingernails and between fingers 3. Rub hands together for at least 20 seconds 4. Wet hands with hot running water 5. Rinse hands thoroughly under running water 6. Dry hands with disposable paper towel |
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1, 2, 3, 4, 5, and 6
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1, 2, 3, 5, 4, and 6
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4, 1, 3, 2, 5, and 6
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4, 1, 3, 5, 2, and 6
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5. An important factor that contributes to foodborne outbreaks in foodservice operations is improper cooling. |
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True
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False
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6. To assess the hazards in your food service operation, the first thing you should do is: |
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review your menu
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interview your employees
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determine what type of consumer you have
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call a regulatory agent
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7. When dispensing ice into glasses you can use a glass if a scoop is not available. |
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True
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False
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8. Foodborne illness can most effectively be prevented by: |
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requiring all food handlers to wear hair restraints during preparation procedures
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conducting yearly health exams of all food service employees
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cleaning and sanitizing all floors, walls, and ceilings and by storing all food products at 50 degrees F in the establishment
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protecting food from time and temperature abuse
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9. When preparing a large volume item, such as meat stew, a cook should make sure that heat distribution is uniform by: |
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Cooking the food at a low temperature
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Allowing the food to cook for an extra hour
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Cooking the food at a higher temperature
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Frequently stirring the items as it cooks
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10. Which of the following statements is true? |
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Contamination is the unintended presence of harmful substances or microorganisms in food
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Contamination is damage to the edible quality of food.
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Contamination can always be detected by smell or taste.
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Contamination is always visible to the naked eye.
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11. Which of the following is the correct method for a server to hold a plate being presented to a guest? |
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The server should put his or her fingers on the top of the plate and his or her thumb on the bottom.
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The server should never make any hand contact with any of the guests plate
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The server should hold the edge or the bottom of the plate.
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The server should hold the plate only touching the bottom of the plate
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12. What is the proper procedure for cleaning food equipment and utensils? |
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scrape and pre soak, wash, rinse, and towel dry
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scrape and pre soak, wash, rinse, sanatize, and air dry
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rinse, wash, sanitize, air dry
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wash, sanitize, towel dry
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13. How frequently should a food handler wash his or her hands? |
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once every hour
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once every hour
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before beginning work and after each break
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after every possibility of contamination
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14. Which of the following is an acceptable way to thaw a frozen 20lb. turkey? |
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Gradually at room temperature
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Rapidly in boiling water
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Rapidly in the microwave
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Gradually under refrigeration
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15. In a foodservice operation, the greatest risk to safe food is the: |
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facility
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equipment
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people
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food
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16. The key factor in the prevention of bacterial growth is: |
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personal hygiene
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menu evaluation
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time and temperature control
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food quality
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17. Fill in the blanks: Rapidly reheat previously cooked foods, such as chili that has been refrigerated, to _____degrees F for at least ______ seconds within _____ hour(s). |
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140, 30, 4
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180, 15, 1
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110, 30, 6
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165, 15, 2
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18. Before a food-contact surface is sanitized, it must be: |
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sterilized and air dried
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washed and rinsed
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heated and wet
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heated and dry
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19. An example of a biological hazard to safe food is a: |
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Food handler sneezing on the food
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Chip of glass that falls into food
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Cleaning agent that is added to food accidentally
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Pesticide that comes into contact with food
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20. Which of the following would be acceptable to serve on a fall day with minimal refrigeration storage? |
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Hamburgers, hotdogs, and tacos
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Pizza, tuna sandwiches, and shrimp salad
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Popcorn, wrapped cookies, and soft drinks
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Cream filled pastries, custard pies, and carrot cake
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21. In recent years, the potential for food contamination has been increased by the: |
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multiple handling of food all along the chain of supply, from production to final customer
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desire of customers to experiment with thoroughly cooked foods
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decrease of overall quality of foods in the United States
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lack of federal, state, and local governmental regulation of food products
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22. The temperature of the food in hot holding equipment should be: |
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130 degrees F
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140 degrees F
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165 degrees F
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170 degrees F
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23. Food temperatures should be taken by inserting the thermometer in a sample that has previously been taken from the food. |
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True
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False
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24. Frozen meat, thawing in the refrigerator, should be placed on the upper or middle shelves to avoid absorbing odors from produce on the bottom shelf. |
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True
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False
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25. The term sanitation refers to the: |
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Creation and maintenance of conditions favorable to good health
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Cleanliness and sterility of an operation
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Elimination of visible soil from the facilities equipment and tableware
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Healthiness of employees
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26. Food that contains molds that are not a natural part of the item should be: |
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Frozen
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Discarded
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Saved, since the food is acceptable after the mold is scraped off the surface.
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Cooked to 165 degrees F (73.9 degrees C) for 10 minutes.
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27. Which of the following foods would be most likely to cause a foodborne illness outbreak if handled improperly? |
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peppermints
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fruit salad with raspberry vinaigrette dressing
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hot cheese puffs
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cream of broccoli soup
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28. The temperature danger zone for foods is between the temperatures of: |
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30 degrees and 150 degrees F
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40 degrees and 140 degrees F
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60 degrees and 120 degrees F
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70 degrees and 100 degrees F
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