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Food Safety > Food Safety > Flashcards

Food Safety Flashcards

0
Q

Within the temperature danger zone most harmful microorganisms:

A

B) Reproduce rapidly

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1
Q

The term “potentially hazardous food” refers to:

A

D) Any food that will support the growth of microorganisms

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2
Q

The sensing portion of a bi-metallic stem thermometer is:

A

A) At the dimple and downward

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3
Q

Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90 day period begins from:

A

A) When the product is used up

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4
Q

Fresh shell eggs must be refrigerated upon receipt, at ambient temperature of:

A

B) 41 F

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5
Q

Foods in modified atmosphere packages provide ideal conditions for the growth of:

A

B) Clostridium botulism

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6
Q

Chicken and poultry are most likely contaminated with:

A

B) Salmonella

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7
Q

Smoked fish provide ideal conditions for the growth of botulinum spores l. Therefore, this product must be stored at:

A

C) 38 F

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8
Q

Which of the following must be removed from circulation?

A

C) A can with a dent on a steam

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9
Q

All of the following are indications that fish are fresh except:

A

B) There is a fishy odor

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10
Q

The New York City code requires that all food items must be stored at least:

A

B) 6 inches from the floor

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11
Q

In order to avoid cross-contamination, raw foods in refrigerator must be stored:

A

A) Below cooked foods

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12
Q

The most significant threat to food safety is from:

A

C) Biological Hazard

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13
Q

Which of the following bacteria cause spoilage if food ?

A

A) Undesirable bacteria

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14
Q

Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria ?

A

C) Cooked pork stored at 80 F

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15
Q

At what temperature is rapid growth of pathogenic bacteria possible ?

A

B) 65 F

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16
Q

In which of the following food bacteria may grow rapidly ?

A

B) Low acid and neutral foods

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17
Q

Which of the following is a safe method of storing potentially hazardous foods ?

A

D) None of the above

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18
Q

What type of bacteria grows best between 50 - 110 F ?

A

A) Mesophilic bacteria

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19
Q

It may be necessary to remove foods from refrigerator during preparation and seasoning of foods. This process:

A

B) Must be done as rapidly as possible

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20
Q

Which of the following is true regarding water activity level ?

A

C) Water activity is a measure of the available water in food for biological activity

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21
Q

Which of the following statements regarding foods that have a very low water activity is true ?

A

D) All the above

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22
Q

Which of the following statements regarding bacteria is true ?

A

D) Pathogenic bacteria cause disease in man

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23
Q

Which of the following foods would likely be the most shelf stable ?

A

C) Instant coffee

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24
Q

Which of the following food is the least shelf stable ?

A

D) Fresh meats

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25
Q

Most viral food-borne disease are the result of:

A

B) Poor personal hygiene practice

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26
Q

A food-borne parasite found in under-cooked pork is:

A

B) Trichinella spiralis

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27
Q

Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended:

A

B) -31 or lower for 15 hours

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28
Q

The most popular chemical sanitizer is:

A

A) Chlorine

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29
Q

Food held under refrigeration must be at or below:

A

A) 41 F

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30
Q

The reason for refrigerating potentially hazardous foods is to:

A

B) Slow down the growth of bacteria

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31
Q

Heat is effective in destroying microorganisms when the following factors are considered:

A

A) Time and temperature

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32
Q

Salmonella enteritidis is mainly associated with the following food item:

A

C) Chicken

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33
Q

Food workers sick with an illness that can be transmitted by contact with food or through food should be:

A

A) At home

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34
Q

Ground meats such as hamburgers must be cooked to a minimum temperature of 158 F to eliminate:

A

C) E-Coli 0157:H7

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35
Q

The microorganism Clostridium botulinum is mainly associated with the following:

A

D) All of the above

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36
Q

The following illness has been associated with undercooked shell eggs:

A

C) Salmonellosis

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37
Q

Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:

A

A) Preventing barehand contact with ready to eat foods

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38
Q

Shigellosis can be eliminated by:

A

D) All the above

39
Q

To avoid trichinosis, pork should never be undercooked. New York City Health Code requires pork to be cooked to a minimum temperature of:

A

B) 155 F

40
Q

Shellfish tags must be kept with the product until it’s used up and then filed away for:

A

C) 90 days

41
Q

When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:

A

B) Cross-contamination

42
Q

The correct cooking temperature for poultry, stuffed meat and stuffing is:

A

C) 165 F

43
Q

Thick foods cool faster…

A

A) In small amounts in small containers

44
Q

Hot foods placed in a refrigerator for cooling must be covered….

A

B) After being cooled

45
Q

To prevent illness, pork must be cooked to an internal temperature of:

A

C) 155 F

46
Q

Which of the following procedures cannot be used as an effective rapid cooling technique:

A

C) Placing on the counter overnight

47
Q

The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this is:

A

C) A frozen hamburger patty

48
Q

Ground meats and foods containing ground meat must be cooked to an internal temperature of:

A

C) 158 F

49
Q

All of the following except one may be used when working with ready-to-eat foods:

A

A) Clean bare hands

50
Q

When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances ?

A

D) All the above

51
Q

All of the following except one are true of a hot holding unit:

A

D) Must be used to reheat refrigerated foods

52
Q

Which of the following is not a recommended method for rapidly cooling ?

A

A) Covering the food and placing the food on a preparation table

53
Q

Hands must be washed thoroughly after:

A

E) All the above ( eating, drinking, sneezing, and coughing ).

54
Q

The hand wash sink must be provided with:

A

E) A, B, and C

55
Q

A food worker with an uninflected cut on his/her hand:

A

C) Can work if they wear clean bandage and ware sanitary gloves

56
Q

During hand washing, hands must be rubbed and scrubbed for at least:

A

C) 20 seconds

57
Q

Wiping cloths must be stored in a sanitizing solution with a strength of:

A

B) 50 PPM

58
Q

Between each use, cutting boards must be:

A

E) A,B and C ( Washed, Rinsed, and Sanitized ).

59
Q

When manually washing dishes using hot water sanitizing method, which there of the following statements are true ?

A

1) The water must be at 170 F ( 1,2,3 ).

60
Q

Hand wash sink must be provided in or near all of the following areas except:

A

C) Customer areas

61
Q

During chemical sanitization, the chemical solution must be checked by:

A

D) Test kit

62
Q

The reason to prevent back flow in kitchen equipment is to:

A

B) Prevent contamination of portable water and equipment

63
Q

In order to prevent backup of sewage in a culinary sink, which of the following must be installed ?

A

C) An air break

64
Q

An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks ?

A

C) It prevents sewage from reaching the sinks

65
Q

The most reliable form of back flow prevention device is a/an :

A

A) Air gap

66
Q

Which of the following combination of fixtures must be fitted with an air breaker ?

A

B) Pot wash and culinary sinks

67
Q

Back flow may cause contamination of drinking water. Back flow may occur when which of the following is present ?

A

C) A cross-connection

68
Q

To prevent back flow at the hose attachment of an equipment sink, which of the following must be installed ?

A

C) Hose-bib vacuum breaker

69
Q

An example of a SUBMERGED INLET is:

A

A) A hose with one end connected to the faucet and the other end under the water

70
Q

Which of the following cannot be applied in a restaurant by the supervisor of food operations ?

A

C) Chemical insecticides and rodenticides

71
Q

Which of the following will be useful in eliminating insects from an establishment ?

A

D) All the above

72
Q

Which of the following statements is false ?

A

C) Food that has been exposed to rodents must be thoroughly cleaned

73
Q

Which are potential sources if food for rodents ?

A

D) All the above

74
Q

In order to “build out” rodents which of the following should be implemented ?

A

D) A and B

75
Q

Toxic chemicals used for the destruction of pest must be applied only by:

A

D) Licensed pest control operator

76
Q

Which of the following regarding rodents is true ?

A

C) The sightings of rats during the day is an indication of severe infestation

77
Q

Which of the following is a sign of rodents or rodent infestation ?

A

D) All the above ( Gnawing of wood, rat excreta, rat runs ).

78
Q

Which of the following is not useful in eliminating insect breeding places ?

A

D) Fly strips

79
Q

Mice are known to enter buildings through openings that are as small as:

A

C) One quarter of an inch

80
Q

In insect control, which measures are useful in “building them out”?

A

C) By installing screens on doors and windows

81
Q

Fresh rat droppings in a food establishment….

A

C) Is a critical violation

82
Q

Which of the following is not a sign of rodent infestation ?

A

D) Decaying vegetables

83
Q

Which if the following is true ?

A

D) All the above

84
Q

HACCP is an acronym that stands for:

A

C) Hazards Analysis Critical Control Point

85
Q

Which of the hazards is HACCP mostly concerned with ?

A

C) Biological

86
Q

If potentially hazardous foods are left in the temperature danger zone for more than two hours, the following corrective action should be taken:

A

A) Food should be discarded

87
Q

Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:

A

E) A and B only

88
Q

Which of the following steps is NOT a Critical Control Point ( CCP ) during the food flow for tuna salad ?

A

B) Receiving

89
Q

Three of the following are common injuries among restaurant workers:

A

G) A,C, and E

90
Q

What causes muscle strains and sprains among restaurant workers:

A

A) Lifting heavy loads and awkward reaches

91
Q

Suitable work shoes are ( check all that apply ).

A

A) Slip resistant

92
Q

Who should not be given access to facility food areas ?

A

B) Customers

93
Q

Store knives in ______ to prevent accidental cuts.

A

A) Designated drawer or racks

94
Q

The following foods do not contain trans-fats

A

D) Corn oil

Food Safety (1 decks)

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