Food Safety Q&A

Food Safety Questions and Answers 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. B What are the three categories of contamination to food safety? a. Biological, Chemical, Environmental b. Biological, Chemical, Physical c. Biological, Practical, Poisons d. Infectious, Chemical, Hazardous B Which food would most likely cause a foodborne illness? a. Grape juice b. Diced tomatoes c. Whole wheat flour d. Powdered milk B Cross-contamination would likely occur if... a. Carrots are undercooked b. Meat is left out at room temperature c. Employees fail to wash their hands returning from the restroom d. Cutting boards are not washed, rinsed and sanitized between use D A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of a. Time-Temperature Abuse b. Poor Personal Hygiene c. Cross Contamination d. Acceptable Safe Food Practices. B Left over chili is left sitting out to cool on the counter, this is an example of? a. Time-Temperature Abuse b. Cross Contamination c. Poor Personal Hygiene d. Poor Cleaning and Sanitizing A A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an example of a. Time-Temperature Abuse b. Poor Personal Hygiene c. Cross Contamination d. Chemical Contamination D Cross-contamination can be prevented if utensils are washed after each use F Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F T Adults are more likely than pre-school age children to get sick from contaminated food F An example of preventing cross contamination is when you prepare raw meats separately from ready-to-eat foods T The FDA Food Code Model is an actual law that food establishments must follow F Purchasing fresh fish from a recreational fisherman could pose a threat to food safety T A foodborne-illness outbreak is two or more people sick from eating at the same place F 1 / 11 USDA is a federal agency responsible for inspection of meats, poultry and shell eggs T Which condition does NOT typically support the growth of bacteria? a. Moisture b. Protein c. Time d. High acidity D What is the best way to prevent a foodborne illness from viruses? a. Control time and temperature b. Cook fish to proper temperatures c. Discard expired products d. Practice good personal hygiene D Which statement is NOT true about E-coli? a. I am found in the intestines of cattle b. Cooking ground beef correctly can destroy me c. Excluding employees with diarrhea can stop me d. Flies can spread me D Which statement is NOT true about Salmonella Typhi? a. I am commonly spread to ready-to-eat foods like beverages and liquids b. Cooking food correctly can prevent me c. I am carried in the bloodstream and intestines of humans d. I am found in raw oysters contaminated with raw sewage D Which food is most likely to be contaminated with the virus that causes Hepatitis A? a. Wild mushrooms b. Raw oysters c. Tuna d. Poultry B Symptoms of food allergies could include; a. Swelling, itching, hives, tightening of the throat, wheezing b. Dizzy spells, blurry vision and headaches c. Fever and bloody diarrhea d. Vomiting and later jaundice A What is the most important way to prevent a foodborne illness from bacteria? a. Prevent cross-contamination b. Practice good cleaning and sanitizing c. Practice good personal hygiene d. Control time and temperature D Which statement is most true? a. Physical contamination is when people handle food improperly with their hands b. Chemical contamination likely happens when storing flour in aluminum containers c. Physical contamination includes objects in food like hair, bandages, fingernails, dirt and bones d. Biological contamination includes bacteria, viruses, parasites, fungi and chemical toxins C The FDA has created a tool to be used in a food defense program. It is based on the acronym a. MSDS (Material Safety Data Sheet) b. OSHA (Occupational Safety Health Administration) c. FAT-TOM (Food Acidity Temperature Time Oxygen Moisture) d. ALERT (Assure Look Employees Reports Threats) D What type of container should NOT be used to cook acidic foods? a. Wood b. Plastic C 2 / 11 c. Copper d. Glass Which is NOT a common food allergen? a. Peanuts b. Milk c. Shellfish d. Tomatoes D In what way can a foodhandler chemically contaminate food? a. Not washing floors properly b. Not washing walls properly c. Not washing food preparation equipment properly d. Not washing the utility sink correctly C Prevent food allergies by doing all of the following EXCEPT: a. Prepare food separate with washed, rinsed and sanitized equipment b. Label menu items with any potential food allergens c. Train your staff to be able to describe menu items to customers d. Take the temperature of food every 4 hours D A customer orders a Caesar salad without cheese. What should the kitchen staff do? a. Wipe out the bowl with a clean cloth and prepare the salad b. Use the same bowl, but ensure there are no cheese particles inside. c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to prepare the salad d. Wipe the tongs with a sanitized cloth and prepare the salad C Parasites are link to what type of food? a. Reduced Oxygen Packed (ROP) Food b. Prepared Salads c. Seafood d. Poultry C Most foodborne illness is caused by biological contamination T Tofu and Soy are TCS foods and major food allergens T A wild toxic mushroom is an example of a chemical contamination F Cooking both fish and oysters in the same fryer oil can cause cross-contact of allergens T FAT TOM is an abbreviation for the six conditions bacteria need to grow T A bone found in a fillet of fish is a physical hazard T Salmonella Typhi is most common in undercooked poultry F The best way to prevent the spread of viruses is through proper handwashing T "Sushi Grade" means raw seafood has been treated for viruses F Most disease-causing bacteria can grow within a temperature range of 41°F-135°F T The L in the acronym A.L.E.R.T stands for look T What statement is true? a. When hand washing, you must vigorously scrub your hands for 20 seconds b. It is acceptable to work at a hospital with a sore throat and fever c. A food worker vomiting this morning should be excluded from the restaurant d. It is acceptable to use a hand sanitizer before hand washing C Which action would MOST likely cause a foodborne illness? a. Not washing hands before taking out the trash 3 / 11 b. Removing all jewelry except a plain wedding band when working c. Not washing hands after using the toilet d. Smoking outside in a designated area C A deli worker stops making sandwiches to use the restroom. She should first a. Apply hand sanitizer b. Take off her hat c. Take off her apron and store it in the kitchen area d. Proceed to the bathroom and hook her apron on the back of the door C Which item is acceptable for employees working around food? a. Small diamond ring b. Necklace, if tucked under the apron c. Clear nail polish d. Plain wedding band D A food handler who is showing symptoms of jaundice should be a. Told not to come to work until released by a doctor b. Told to wear gloves c. Told to wash his or her hands every 15 minutes d. Assigned to a nonfood handling position until he or she is feeling better A The entire handwashing process, from start to finish, should take? a. 10 seconds b. 20 seconds c. 30 seconds d. 1 minute B Foodhandlers should be restricted from working around food if they are experiencing which symptoms? B An employee has just trimmed raw chicken on a cutting board and must now use that board to prepare vegetables. What should the employee do with the board before preparing the vegetables? a. Wash, rinse and sanitize the cutting board b. Dry it with a paper towel c. Rinse it under very hot water d. Turn it over and use the reverse side D Which practice will NOT prevent cross-contamination? a. Preparing raw meat separately from ready-to-eat food b. Assigning specific equipment for preparing specific food c. Rinse cutting boards between preparing raw food and ready-to-eat food d. Using specific storage containers for specific food A Which is the best thermometer to measure the internal temperature of foods? a. TTI (time temperature indicator) b. Infrared thermometer c. The temperature gage on the outside of the refrigerator d. A digital thermocouple C Which practice will NOT prevent time-temperature abuse? a. Holding the ingredients for tuna salad at 39°F b. Storing shelled eggs at 45°F c. Placing raw ground beef in the cooler before going on break d. Holding vegetable soup on a warming unit at 125°F D Which practice could help prevent cross contamination? a. Calibrating a thermometer before using it b. Purchasing pre-cooked chicken breasts c. Preparing small batches of food at one time d. Taking temperatures every 4 hours D 4 / 11 You must purchase a new thermometer for your restaurant. Which type would NOT be a proper choice? a. Bimetallic stemmed thermometer b. Thermistor c. Thermocouple d. Glass thermometer B Washing and rinsing a cutting board will prevent cross-contamination D A thermometer calibrated by the ice-point method should be set to 41°F F Infrared Thermometers are best for measuring the internal temperature of food F A maximum registering device indicates final rinse temperatures of dishwashing machines F A thermistor or thermocouple is best for taking internal temperatures of food T Foodborne pathogens grow more quickly in temperatures above 70°F and up-to 125°F T . Storing a 25lb bag of dry rice at 65°F is acceptable T Water on the floor in the dry storage area is acceptable, only if you are very busy T Ice crystals on frozen food are acceptable as long as the product is frozen upon receiving F Food can be stored next to sanitizer, as long as the sanitizer bottles are closed and labeled F UHT aseptically sealed products can be stored in dry storage until opened F Thermometers should be placed in the coldest part of a refrigerator T Ready-to-eat foods prepared onsite can be stored for a maximum of 7 days F Raw carrots should be stored below raw fish in a cooler T Receiving food at the correct temperature and condition is the first step in food safety F What is the most important factor in choosing a food supplier? a. It's prices are the lowest b. It's warehouse is close to your establishment c. It has a HACCP program d. It has been inspected and is compliant with local, state and federal laws D Which shipment should be rejected? a. Beef that is bright, cherry red color b. Poultry with flesh that is firm and springs back when touched c. Fish that arrives with sunken cloudy eyes d. Grade A Milk received at 45°F C What does NOT have to be received at 41°F or below? a. Beef and poultry b. Live shellfish and shell eggs c. Pork and raw sprouts d. Sliced tomatoes and sliced melons B 4. What is the best method for taking the temperature of a chicken breast? a. Insert the thermometer into the thinnest part b. Insert the thermometer into the thickest part B 5 / 11 c. Take the surface temperature only d. Take the temperature of the cooler A shipment of eggs should be rejected for all of these reasons EXCEPT a. The shells are cracked b. They have a sulfur smell c. They lack an inspection stamp d. The air temperature of the delivery truck was 45°F D At what temperature can dry storage rooms be kept? a. 40°F to 60°F b. 41°F to 135°F c. 50°F to 70°F d. 35°F to 70°F C Which storage practice is correct? a. Storing fresh lamb chops below ground beef b. Storing raw carrots below raw red snapper fillets c. Storing raw clams in their shipping crate at an air temperature of 55°F d. Storing ground pork above ground turkey D Beef stew must be cooled from 135°F to 70°F within_____hours and from 70°F to 41°F within the next_____ hours. a. Four, two b. Two, four c. Three, two d. Two, three F Which is NOT a safe method for thawing frozen food? a. Thawing it by submerging it under running potable water at 70°F or lower b. Thawing hamburger patties as part of the cooking process c. Thawing it in a microwave and cooking it 3 hours later d. Thawing it in the refrigerator overnight at 39°F F Ravioli stuffed with meat and cheese must be cooked to an internal temperature of a. 135°F for 15 seconds b. 145°F for 15 seconds c. 155°F for 15 seconds d. 165°F for 15 seconds B When reheating previously cooked Potentially Hazardous-TCS food for hot holding, reheat the food to a. 135°F for 15 seconds within two hours b. 145°F for 15 seconds within two hours c. 155°F for 15 seconds within two hours d. 165°F for 15 seconds within two hours C Eggs cooked and held on hot-holding equipment must be cooked to an internal temperature of a. 140°F for 15 seconds b. 145°F for 15 seconds c. 155°F for 15 seconds d. 165°F for 15 seconds D What is the correct method to help cool a pork roast faster? a. Put the roast in the freezer for 30 minutes to cool it quickly, and then put it in the refrigerator b. Put the roast in an ice water bath c. Cut the roast into smaller pieces d. Put the roast on a shallow pan on the counter D Baked salmon and pork chops should be cooked to an internal temperature of 145°F C Hamburgers and Tuna burgers should be cooked to a minimum of 155°F for 15 seconds C 6 / 11 In a microwave, steaks must be cooked to 145°F T The final temperature of a cooked roast is 145°F for 15 seconds T A hospital serving egg dishes should use pasteurized liquid eggs or Grade A shell eggs F Glazed carrots cooked for hot-held service should be cooked to a minimum of 145°F F A consumer advisory should be posted for a restaurant offering rare hamburgers T 1) Which is an UNSAFE serving practice? a. Carrying multiple plates of food on a tray b. Holding flatware by the handles when setting a table c. Serving soup with a long-handled ladle d. Holding glassware by the rims F Which statement about serving utensils is NOT true? a. They should be cleaned and sanitized at least once every four hours during continuous use b. They can be used to handle more than one food item at a time c. They can be stored in the food with the handle extended above the rim of the container d. They must be cleaned and sanitized after each task T To keep food safe during delivery, you must a. Reheat it upon arriving to customer's house b. Instruct the customer to reheat before consuming c. Transport and deliver cold food at 41°F or lower and hot food at 135°F or above d. Ensure that cold, TCS food is kept at 70°F or lower D To hold cold food safely, you must a. Store it directly on ice b. Store it at 41°F or lower c. Stir it regularly d. Leave it uncovered B Which is an acceptable serving practice at a self-service bar? a. Holding hot, potentially hazardous-TCS food at 120°F b. Storing raw meat next to ready-to-eat food c. Allowing customers to use the same plate for a return trip to the service bar d. Allowing customers to reuse glassware for beverage refills C Hot TCS food should be held at an internal temperature of a. 135°F or higher b. 130°F or higher c. 120°F or higher d. 110°F or higher B Which statement is NOT true about TCS cold food holding using only "Time as a Health Control?" a. The temperature of the product must not exceed 50°F b. The food must be sold, served or discarded within six hours c. The food must contain a label specifying the time it was removed from refrigeration d. The food must contain a label specifying the time it must be thrown out D The temperature of a roast is checked to see if it has met its critical control limit of 145°F. This is an example of a. Verification b. Monitoring c. Record keeping d. Hazard analysis A 7 / 11 The temperature of a pot of beef stew is checked during holding. The stew has NOT met the critical limit of 135°F and is discarded according to house policy. Discarding the stew is an example of which HACCP principle? a. Monitoring b. Corrective action c. Hazard analysis d. Verification A Which is an example of verifying? a. Analyzing menu items for potential hazards throughout the flow of food. b. Throwing out soup that doesn't meet the proper reheating temperature c. Monitoring critical control limits on charts and temperatures logs d. Failing to hold food at the proper temperature B What is the first step in developing a HACCP plan? a. Group your menu items according to common process to find the likely hazards b. Establish Monitoring Procedures c. Determine critical control points d. Identify corrective action B Which program should be in place before you begin developing your food safety management system? a. Personal hygiene program b. Incentive program c. Workplace accident prevention program d. None of the above C What is NOT one the CDC's common risks for foodborne illness? a. Inadequate holding temperatures b. Inadequate cooking temperatures c. Using contaminated equipment d. Failing to have a pest control program A Active managerial control focuses on the CDC's 5 most common foodborne-illness factors T A critical control point is a point where a hazard can be prevented, eliminated, or reduced T Purchasing fish directly from a fisherman would be a risk in active managerial control T An establishment sprouting raw bean sprouts must have a HACCP plan T The first step in developing a HACCP plan is to conduct an analysis of your menu items T 1) Generally, establishments that use a private water source must have it tested at least a. Once a year b. Every two years c. Every three years d. Every five years A 2) An establishment should respond to a backup of raw sewage by a. Closing b. Correcting the problem that caused the backup c. Thoroughly cleaning affected areas of the restaurant d. All of the above D 3) Which will NOT prevent backflow? a. An air gap between the sink drain pipe and the floor drain b. The air space between the faucet and the flood rim of the sink D 8 / 11 c. A vacuum breaker d. A cross-connection When mounting tabletop equipment on legs, the clearance between the base of the equipment and the tabletop must be at least a. One inch b. Two inches c. Four inches d. Three inches C Equipment food-contact surfaces should meet all of the following EXCEPT a. They must be corrosion resistant b. They must be absorbent c. They must be smooth d. They must resist pitting B Which practice will prevent overhead lights from contaminating food? a. Use shatter resistant bulbs b. Using fluorescent bulbs c. Using extended life bulbs d. Using glass over bulbs A Which is NOT true regarding garbage containers? a. They must be leak proof b. They must remain uncovered c. They must be pest proof d. They must be water proof B There should be a minimum of 20ft candles of light in food prep areas F Grease on an establishments ceiling could be a sign of inadequate ventilation T Handwashing stations are required in restrooms and food prep areas T Resiliency means a material has the ability to react to shock without breaking T A cutting board made of pine is acceptable T Floors in food prep areas should be slip resistant and repel water and moisture F Handwashing stations should have a minimum of 20ft candles of light T A physical link between safe water and contaminated water is a cross-connection T Pesticides introduced into food would be a physical contamination T Rodent's feces droppings look like black pepper F The best way to prevent backflow is with an air gap or a vacuum breaker F It is acceptable to apply pesticides during normal operating hours T Fill holes around pipes with insulation to keep out pests F OSHA requires pesticides have a corresponding SDS-Safety Data Sheets F Chapter 10) Food contact equipment must be cleaned and sanitized after it is used T Hard water makes a sanitizer more effective because of high mineral content F 9 / 11 Tableware and utensils must be stored a minimum of 4 inches off the floor F Concentration, Temperature and Contact Time influence a chemical sanitizer T ou should rinse or scrape cookware before washing in a 3-compartment sink T Iodine sanitizer should have a minimum chemical strength of 12.5 ppm T Automatic dish machines using hot water should have a final rinse temperature of 180°F T Delimers remove white mineral scale deposits on steam tables T Chlorine sanitizer set at 50 ppm can have a water temperature of 171°F F Detergent wash water should have a minimum temperature of 110°F T When disposing of chemicals, managers should a. Throw them away with other garbage b. Place them in a separate bag and then throw them away c. Pay someone to remove them from the establishment d. Follow the instructions on the label and any local regulations that may apply D Your dishwashing machine is not working and you must use the three-compartment sink. What should you do first? a. Fill the tank with hot water and detergent b. Clean and sanitize the sinks and the drain boards c. Prepare the sanitizing solution in the third sink d. Gather towels for drying items B Which step is INCORRECT for cleaning and sanitizing a standing mixer? a. Clean the food and dirt from around the base of the mixer b. Remove the detachable parts, and wash them in the dishwashing machine c. Wash and rinse non-detachable food-contact surfaces. Wipe them with a sanitizer. d. Dry the detachable parts with a clean cloth, and reassemble the machine D What is the best way to check the strength of a chemical sanitizer? a. Check the color of the sanitizer b. To be safe, change the sanitizer every hour c. Always use cold water with chemical sanitizers d. Check the concentration of the chemical with a test kit D If food-contact surfaces are in constant use, they must be cleaned and sanitized a. Four-hour intervals b. Five-hour intervals c. Six-hour intervals d. Eight-hour intervals A What resource would you check for hazards and first aid information about specific chemicals? a. The manager's daily log book b. The FDA food code recommendations c. The SDS book d. The HACCP program C The temperature of the detergent wash water in a three-compartment sink should be a minimum of: a. 100°F b. 110°F B 10 / 11 c. 171°F d. 120°F When dealing with diarrhea or vomit in a food operation, you should a. Contain and remove the substance immediately b. You must clean, rinse, sanitize and disinfect all surfaces c. Have a plan to remove the sick customer from the establishment d. All of the above 11 / 11 D