question

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food?

answer

foodborne disease outbreak

question

Which two are benefits of good food safety standards?

answer

-reduced costs from food waste -reduced costs from fines

question

Which of the following has recently become another reason to practice good food safety principles?

answer

increase in media attention and coverage

question

What should you do for your staff to reinforce the importance of high food safety standards?

answer

-Motivate them -Offer resources and training -Provide solid supervision

question

Which of the following best describes a food safety policy?

answer

It should outline management's responsibilities and should also be used to communicate standards to the staff

question

Which 3 should be included in a food safety policy?

answer

-Personal hygiene, health screening and illness -reporting procedures -Effective temperature control and monitoring practices -Procedures for handling foodborne disease outbreaks

question

Which of the following best describes the concept of management?

answer

-Getting activities completed efficiently and effectively with and through other people

question

True or false? People, products and premises are all things that can be governed by food safety standards

answer

TRUE

question

Which is the main objective of food safety training on food premises?

answer

To improve working practices by changing staff behavior and attitude

question

What are the four stages of training?

answer

Motivate Teach Supervise Test

question

What are the three main types of contamination?

answer

Botanical Chemical Biological

question

When may food be contaminated?

answer

Before delivery During preparation by employees with poor hygiene After it is served to customers

question

Which is accurate about bacteria?

answer

-The majority of bacteria are harmless -Food poisoning bacteria are the most significant biological contaminant

question

What is true about spores produced by bacteria?

answer

Spores are very difficult to kill

question

The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What do the two T's stand for?

answer

Time Temperature ______________ (Food Acidity Time Temperature Oxygen Moisture)

question

At what temperature do food poisioning bacteria most rapidly multiply? (Temperature Danger Zone)

answer

Between 41-135 degrees

question

Which bacteria cause a highly deadly foodborne illness?

answer

Clostridium botulinum

question

Which of these is a main vehicle for virus transfer?

answer

Clothing and equipment Hand-contact surfaces Food-contact surfaces

question

Which of these is NOT true with respect to mold?

answer

Cooking always destroys mold

question

Which of these two statements are true concerning shellfish food poisoning?

answer

The toxins have no odor and no taste Illness sometimes results in death

question

All of the following are common causes of chemical contamination except for

answer

Improperly canned food

question

What type of container should NOT be used to store acidic foods?

answer

Metallic

question

In which two ways can a food handler chemically contaminate food?

answer

Not washing hands properly Not washing foods properly

question

What two warning signs should you look for to identify contamination at delivery?

answer

Food not properly protected Damaged packaging

question

Each of the following factors makes food preparation potentially hazardous except:

answer

Cleaning the food preparation are too often

question

What is the main reason for having a good food safety program?

answer

To prevent food contamination

question

What areas of your building should you maintain as part of your food safety program

answer

Entrances and exits The interior The exterior

question

What areas of vulnerability does a good food safety program address?

answer

People and buildings

question

What is a food allergy?

answer

The body's immune response to a food it mistakes as harmful

question

All of the following are common allergens except:

answer

Rice _________________ ARE ALLERGENS: Milk Eggs Fish and shellfish Tree nuts and peanuts Wheat Soy/soybeans

question

What is the most important reason for promoting good personal hygiene?

answer

To reduce contamination hazards associated with people

question

What is the most common bacteria associated with people?

answer

Staphylococcus aureus

question

Why should you use a colored bandage to cover wounds?

answer

It can be easily seen if it falls into food

question

In which two cases should employees inform you of illness?

answer

-When they or a household member have diarrhea -When they have eaten a meal that caused food poisoning

question

An employeed would NOT have to notify the management of the following symptoms

answer

A migraine headache _______________________ DO REPORT: An open wound that cannot be protected by a bandage A sore throat with fever Vomiting, diarrhea or jaundice

question

What is the maximum time you should wear a pair of gloves when doing the same task?

answer

4 hours

question

When should food handlers wear their aprons?

answer

In the food prep area _________________________ DO NOT WEAR APRONS: When taking out the trash When entering the dining part of the restaurant When visiting the restroom

question

What is the most important reason for wearing hair restraints?

answer

They keep hair from falling in the food

question

Whom should you contact with questions about food safety policy?

answer

Local regulatory agency

question

What is the most effective way to communicate your policies?

answer

Write them down and share them with employees

question

All of the following are examples of TCS foods (PHFs) except:

answer

sliced bread ________________ ARE TCS (PHFs): Milk, milk products and eggs Meat, poultry, fish, shellfish, and crustaceans Sliced melons

question

What are two most important things to do when protecting food?

answer

Prevent time-temperature abuse Prevent cross-contamination

question

What are the three methods of cross-contamination?

answer

Direct Indirect Drip

question

Which of the following is true regarding food safety and stock rotation?

answer

All TCS (PHFs) and perishable foods should be checked daily

question

Each of the following statements is true regarding the proper storage of meat except

answer

Meats can be used or sold up to three days past their use-by date ______________________________________________________ ARE TRUE -Meat needs to be stored at 41 degrees or below -Before storing and prepareing meat, ensure that it is firm and elastic and has a fresh odor -Meat should be stored in its original packaging, or in clean and sanitized containers or airtight, moisture-proof wrapping

question

Employees can help ensure food safety during preparation by

answer

-Minimizing the handling of food -Using disposable clorths for wiping hands -Following a "clean as you go" policy

question

Why is it so crucial to follow safe practices when thawing food?

answer

Because dormant bacteria remain in frozen food and will start to multiply when the food's temperature is raised

question

All but which of the following statements are true regarding previously cooked and cooled TCS foods (PHFs)?

answer

Food that does not reach 165 degrees within two hours must be discarded ARE TRUE They must be rapidly reheated to an internal temperature of 165 degrees for 15 seconds within two hours Food that does not reach 165 degrees within four hours must be discarded Food that does not get cooled to 70 degrees within two hours must either be discarded or reheated to 165 degrees and cooled correctly

question

What are two food service controls that can be used to minimize the risk of contamination?

answer

-Serve food quickly after cooking, cooling, or reheating -Separate raw food and ready-to-eat food

question

What are two steps employees can take to protect against food service contamination?

answer

-Practice good hygiene -Minimize handling of food

question

Which of these is the most important concern with respect to the design of food premises?

answer

A continuous workflow from delivery to service

question

Each of these is an example of suitable facilities for hand washing except

answer

several choices of soap at each sink ARE SUITABLE: -Separate sinks for food handlers dealing with raw food -Separate facilities for hand washing and for food washing -Handwashing sinks close to the entrance of the food preparation area

question

Where are handwashing stations NOT required?

answer

Break rooms ARE REQUIRED Restrooms Dish-washing areas Food preparation areas

question

According to the FDA Food Code, carpeting may be used in which of the following

answer

Dining room

question

Which of these is an acceptable way to use non-drinking (non-potable) water?

answer

Air-conditioning

question

What is the best way to prevent backflow from a cross-connection?

answer

Air gaps

question

All kitchen equipment must be

answer

Sanitized daily

question

Equipment not designed for food contact but used in food preparation areas should be

answer

Smooth Waterproof Easy to clean and maintain

question

Which material may be used for serving food only if the utensil is a part of the uninterrupted process of cooking through service?

answer

Cast iron

question

Which best describes the result of choosing the right thermometer to use?

answer

Ensures that food is safe

question

What is the purpose of cleaning

answer

To remove food residue, dirt and grease from surfaces

question

What is the term for the process of reducing microorganisms to a safe level?

answer

Sanitizing

question

Which of the following statements is true about cleaning and sanitizing?

answer

All equipment and surfaces need to be cleaned

question

When surfaces are in contact with time/temperature control for safety (potentially hazardous) foods, what is the maximum amount of time allowed between sanitzations?

answer

4 hours

question

Each of the following statements is true regarding dishwashing machines except:

answer

The machine should be cleaned at least once a week ARE TRUE: -The correct water temperature should be monitored and maintained -Items placed in the dishwasher should be rinsed first -The manufacturer's operating instructions should be followed

question

For hot water sanitization, items should be immersed in water for 30 seconds at what temperature?

answer

171 degrees

question

Which two of the following statements are true of CIP equipment?

answer

-It should have sufficient access points to allow inspection -It should be self-draining

question

What is the order of a typical CIP sequence?

answer

Pre-rinse Wash with detergent Intermediate rinse Sanitization Air dry

question

What resource would you check for information about the hazards of a specific chemical and directions for safe use?

answer

The MSDS

question

Cleaning schedules must clearly specify details regarding all the following except:

answer

Who should be notified if a cleaning supply needs to be replinished SHOULD SPECIFY: What equipment should be cleaned Which staff members are responsible for what tasks When the cleaning should take place

question

A good pest control program will help prevent each of the following except:

answer

Loss of customers and profits caused by selling poor quality food

question

What is integrated pest management (IPM)?

answer

An approach to pest control in which a wide range of practices are used to prevent or solve pest problems

question

Which two practices does a successful integrated pest management (IPM) program balance?

answer

Prevention and control

question

What are some ways that food pests can enter a building?

answer

Through gaps or holes in the building Brought in via food delivery Brought in via a person

question

What are two things you should do when it comes to pest control?

answer

Deny pests and adequate water supply Deny pests an adequate food supply

question

What is one way customers can help minimize pests at outdoor dining areas?

answer

Do not feed wildlife

question

Which pest has the least ability to spread disease

answer

Ants

question

Which two are required for licensed PCOs?

answer

-They must take and pass an exam administered by the state -They must attend training on a continual basis

question

Each of the following is an advantage of using a PCO except:

answer

Better positioning within the food industry

question

What is the best resource for additional information about a pesticide?

answer

Material Safety Data Sheet (MSDS)

question

Which of these is the federal government's "best advice" to minimize the incidence of foodborne illness?

answer

FDA Food Code

question

Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?

answer

USDA

question

Which is NOT your responsibility with respect to government food safety regulation?

answer

Finding out which inspectors are more lenient and dealing only with them ARE YOUR RESPONSIBILITY: -Becoming familiar with the agencies involved in the US food safety system -Determining which federal, state, and local agencies regulate your establishment -Obtaining copies of any regulations to which your establishment is subject

question

What does a flow diagram provide for hazard analysis?

answer

A map of the sequence of steps or operations involved with a particular food item of process

question

What term describes specified values for control measures that eliminate or reduce hazards at CCPs?

answer

Target levels

question

Which monitoring method would address staff understanding of the importance of CCPs, target values, and critical limits?

answer

Competency testing

question

Whcih is the correct way to handle a product that falls outside critical limits (e.g. chicken held at 130 degrees)?

answer

Destroy the product

question

What is the goal of establishing verification procedures?

answer

To create a system that confirms that HACCP is working

question

What does a HACCP-based inspection focus on?

answer

The control of hazards throughout the food flow

question

Which of these is NOT a best practice you should follow during an inspection?

answer

Make sure the inspector knows when you disagree ARE BEST PRACTICES Accompany the inspector throughout the inspection Take notes Act professionally

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