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Flashcards in Food Safety Manager Deck (171)
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1. Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource?

A. State, Federal, Local
B. Federal, State, Local
C. Local, State, Federal
D. You should consult all of the above at the same time.



What pathogen is the greatest risk found in raw chicken?

A. E. coli
B. Salmonella
C. Hepatitis A
D. Norwalk Virus or NoroVirus

B - Salmonella is the greatest risk found in raw chicken. Salmonella is a bacteria associated with poultry and egg products causing nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration. To prevent this pathogen from becoming a risk in your restaurant, cook the chicken thoroughly, avoid cross-contamination, and use sanitary practices.


3. The model for food safety standards is based on a system called:

A. HACCP -Hazard Analysis and Critical Control Points
B. GMP-Good Manufacturing Practices
C. PHP-Public Health Plan
D. Scientific Studies and Government Regulation

A - The model for food safety standards is based on a system called Hazard Analysis and Critical Control Points (HAACP). This system is used to assess risks in your restaurant, as well as pinpoint critical areas regarding food safety and critical steps that should always be followed. The HACCP model is the ideal system for setting up a trainer to trainee system of food safety, ensuring that managers and lower employees understand their risks and roles in preventing such risks.


. Food Safety is of particular importance for which of the following groups?

A. Children under the age of six
B. Adults over the age of sixty five
C. People with immunodeficiencies
D. All of the above

D - All of the above. While food safety risks are of concern to all people, children, the elderly, as well as people with deficient immune systems have a particular risk for food borne illness. This is due to the fragile nature of their immune systems. While adults might get sick from certain food borne pathogens (or even worse, die), children under the age of six, the elderly, and the immunodeficient tend to become sick quicker and the level of sickness is usually much more sever. For these reasons, it is important to be specifically careful when serving the three listed groups of people.


5. For any workstation within a kitchen, the following article(s) should always be found:

A. Plastic hand gloves
B. Red bucket filled with diluted bleach water
C. Head gear
D. All of the above

D - All of the above. To prevent contamination from your hands to raw foods served to your customers (such as salads), it is important to always have plastic gloves at each workstation in the kitchen. To prevent surface contamination of microbes, a red bucket full of diluted bleach should be at each station as well. No other red buckets should be found in the kitchen so that only red buckets are recognized as sanitation buckets. Finally, some form of head gear, such as plastic, paper, or mesh hats should be placed at each station to prevent hair from falling into the food.


What is the first action someone should take when entering the restaurant for a work shift?

A. Sign their time card/ clock in
B. Wash hands
C. Change into work clothes
D. Communicate with the staff

B - Upon entering the restaurant for a work shift, someone should first wash their hands. Washing your hands is the first action you should take when entering the restaurant for a shift since this reduces the risk of microbes, viruses, and other pathogens from making contact with any surface within the kitchen, front of house work station, as well as many other areas that are used throughout the day.


7. To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

A. Placing the oldest product on top of newer product
B. Ordering foods for a few days at a time only
C. Placing a date of arrival on all foods
D. Smelling the food to make sure it is fresh

C - Placing a date of arrival on all foods that enter the restaurant helps to avoid food spoilage since it gives you a firm answer as to when the food arrived. From here, you can determine the shelf life of the individual ingredient so that there is no question as to the freshness. While the remaining answers might have some merit, they are incomplete and do not assure the date of entry into the restaurant.


The minimum internal temperature at which poultry products should always be cooked is:

A. 165°F
B. 185°F
C. 135°F
D. 155°F

A - Poultry should always be cooked to 165°F. This ensures that all pathogens related to the poultry are completely killed during the cooking process.


When you are not feeling well and have a sore throat or diarrhea, you should:

A. Tell your coworkers that you are sick and to keep a distance
B. Wash your hands constantly during your shift
C. Take some medicine and continue to work
D. Stay at home

D - You should stay at home when you are feeling sick. This is especially true when you feel like you have a sore throat, have diarrhea, or have a fever. The reason for this safety precaution is due to the fact that you can get other people sick rather easily when you are sick. During the first couple of days of your illness, this is even more so.


The “Danger Zone” for biological growth in food is defined as:

A. 32°F to 160°F
B. 36°F to 140°F
C. 41°F to 140°F
D. 32°F to 140°F

C - The Danger Zone for biological food contamination is defined as the temperature range of 41°F to 140°F. Within this temperature zone, harmful bacteria, viruses, and pathogens can grow within a food and reproduce. For this reason, it is important to limit the amount of time you keep a food in this range to a minimum.


11. The three categories of food contaminants are best described as:

A. Chemical, Biological, and Physical Hazards
B. Human, Microbial, and Viral Hazards
C. External, Internal, and Customer Hazards
D. Chemical, Customer, and Staff Hazards

A - The three categories of food contaminants are Chemical, Biological, and Physical Hazards. All hazards found within a restaurant environment can be placed into these three categories so it is important to think of all three categories when making food safety decisions.


Foods should not be kept in the Danger Zone for more than:

A. 1 hour
B. 4 hours
C. 10 hours
D. 1 eight hour shift

B - Food should not be kept in the Danger Zone for more than four hours. Any amount of time more than four hours is considered long enough to allow food pathogens to grow to dangerous levels within food.


The correct time to wash your hands is after which one of the following events?

A. After taking a break, smoking a cigarette, or eating
B. Using the toilet
C. Touching meat, fish, or poultry
D. All of the above



Which of the following is considered a proper food contact surface?

A. Copper Surface
B. Lead Surface
C. Plastic Surface
D. Stainless Steel Surface

D - A stainless steel surface is considered a proper food contact surface. The reason for this distinction is due to fact that stainless steel is easy to clean and will not allow small microbes to grow inside the surface of the metal. Copper and lead are both considered chemical hazards, while plastic surfaces will readily allow microbes to grow on the surface even if constant washing occurs.


If a customer chokes on a piece of food, the following action can help:

A. Calling an EMT
B. Heimlich Maneuver
C. Mouth to Mouth resuscitation
D. Tapping on the back of the person



To help employees understand the local ordinances of food safety, the following actions are recommended:

A. Create an extensive employee food safety manual
B. Have daily discussion on proper food handling techniques
C. Post signs that detail the basic food safety techniques
D. All of the above

C - The correct answer is C. Posting signs that detail the basic food safety techniques will help employees understand the local ordinances of food safety. Much of the time, companies that supply your cleaning agents will have these signs and will give them to you. While they are not extensive, they serve as the best method to remind people of their food handling responsibilities. While this answer is the best choice, having daily discussions regarding food safety will also help tremendously.


Some signs of rodent infestation include:

A. Rub marks along the wall
B. Small brown matter around the walls of the kitchen
C. Teeth marks on foods in the dry storage area
D. All of the above

D -All of the above listed answers are signs that a rodent infestation has occurred in the restaurant. To correct this matter, it is important to keep all foods in sealed plastic containers and call a pest company to help eliminate the rodent problem. If foods have been contaminated, you should throw them away.


To determine if your chemical sanitizing buckets in the kitchen are of the correct potency, you should:

A. Change the diluted sanitizer every eight hours
B. Use chemical test strips
C. Make sure to use a lot of chemicals
D. Change the diluted sanitizer every time it appears dirty

B - Use chemical testing strips to determine if your chemical sanitizing buckets are of the correct potency. Using too much of a chemical is just as harmful as using too little, so it is important that you use chemical test strips to determine if your sanitizing liquid is in the correct concentration range.


Foods that have a water activity of 0.85 or above are considered:

A. Hazardous Foods
B. Potentially hazardous foods
C. Spoiled foods
D. Do not need to be refrigerated

B - Potentially hazardous foods are foods that have a water activity of 0.85 or above. This critical value of water activity indicates that a food is susceptible to food borne pathogens. Therefore, any food above this limit should be given special care in a restaurant environment. Special care includes refrigeration, limiting the amount of time in the Danger Zone, and marking these foods with the date of entry into the restaurant.


Hand Sanitizers are an acceptable form of hand sanitation because:

A. They are just as effective as washing your hands
B. They kill all of the bacteria on your hands
C. Provide more protection than washing your hands
D. It is not an acceptable form of hand sanitation

D - Hand sanitizers are not an acceptable form of hand sanitation because they do not kill all forms of food hazards. Hand sanitizers cannot remove chemical or physical hazards and only kill 99.9% of bacteria. Since there are billions of bacteria on your hands, millions will survive, even if 99.9% are killed. For these reasons, the only form of acceptable hand sanitation is to properly wash your hands.


Which of the following sources of food is not acceptable to serve in a restaurant?

A. Home preserved foods
B. Canned foods
C. Imported Foods
D. Seafood

A - Home preserved foods are not an acceptable form of food to serve in a restaurant. All sources of food served in your restaurant should come from reputable dealers of food, such as wholesalers and distributors. At no time should you bring home preserved foods into your restaurant.


In a kitchen refrigerator, the following order is an acceptable order to store goods, listed from lowest point in the refrigerator to highest point:

A. Poultry, Meat, Vegetables
B. Vegetables, Poultry, Meat
C. Meat, Vegetables, Poultry
D. Fruit, Vegetables, Meat

A -Poultry, then meat, then vegetables is the correct order to store goods in your refrigerator listing from the bottom of the refrigerator to the top. Since poultry is the most hazardous food on the list, it is important to place it on the bottom shelf of the refrigerator, followed by meat, and finally vegetables at the top. At no time should you place vegetables or fruit that you intend to serve raw below any food that must be cooked.


The presence of microorganisms is a form of:

A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Potentially Hazardous Food



Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.

A. 41°F
B. 32°F
C. 38°F
D. 45°F



You have just finished cutting raw chicken on your cutting board and your next task is to cut onions for a raw salad. What step should be taken before cutting the raw onion?

A. Turn the board over to avoid cross contamination
B. Rinse the board in running water
C. Wipe the board of any remaining raw chicken
D. Wash, rinse, and sanitize the cutting board

D - You should wash, rinse, and sanitize the cutting board before cutting onions for a raw salad, especially after you have just cut raw chicken. This is even truer since you will be serving the onions raw on a salad and the chicken (which is raw), is a potentially hazardous food.


Foods that are decomposed or produced in unsanitary conditions are considered:

A. Adulterated Foods
B. Potentially Hazardous Foods
C. Gourmet
D. Potable

A -Adulterated Foods are foods that are decomposed or have been produced in unsanitary conditions. Since these two conditions will most certainly lead to food borne illness, it is important to label foods with their date of entry into the restaurant, as well as source foods from reputable sources.


Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution are for:

A. Wiping spills
B. Washing cutting boards
C. Washing hands
D. All of the above

A - Wiping spills is the only use for cloths submerged in sanitary buckets containing the proper sanitation solution. Washing cutting boards requires a sink to wash, rinse, and sanitize the cutting boards. Washing hands always requires hand soap and a sink. Wiping spills with a sanitized cloth is a good way to clean immediate spills, as well as limit the risk of potentially hazardous risks from becoming problematic in the kitchen in the future.


Bacteria, viruses, parasites, and mold are all causes of foodborne illnesses. What is the other cause of foodborne illnesses?

A. Inherently poisonous foods
B. Foods with common allergens
C. Toxic contamination
D. All of the above

C - Contamination by chemicals or other toxins is the final source of foodborne illnesses after bacteria, viruses, parasites, and mold. The U.S. Food and Drug Administration lists chemical contaminants, metals, natural toxins, and pesticides as the primary causes of non-pathogenic foodborne illnesses.

Natural toxins are generally a byproduct of food processing techniques, and do not include toxins associated with inherently poisonous foods, such as some species of mushrooms or fish. Allergies are immunological conditions that are triggered by allergens, but allergic reactions are not considered a foodborne illness.


The pathogen most associated with undercooked beef, especially hamburger, is:

A. Norovirus
B. Salmonella
C. E.Coli
D. Hepatitis A

C -E coli. is the pathogen most often associated with undercooked beef. Of particular concern is E. coli 0157:H7, a powerful strain of E. coli which is among several strains of E. coli with negative consequences for many specific groups. To avoid E. coli from becoming problematic within your restaurant, make sure to avoid cross contamination and cook beef to a well done temperature.


The minimum cooking temperature for raw pork in a restaurant environment is:

A. 150°F

B. 145°F

C. 160°F

D. 175°F

B - The minimum cooking temperature for a raw pork product in a restaurant is 145°F. The FDA previously recommended the minumim temperature to be 160°F, but lowered it in 2011.