Practice Exam

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  1. Foodborne illnesses are

    A. caused by poor eating habits
    B. caused by eating foods high in protein
    C. carried or transmitted to people by food
    D. transmitted by potable water
  2. The temperature danger zone for potentially hazardous foods is between

    A. 41° - 135°F
    B. 30° - 150°F
    C. 60° - 120°F
    D. 70° - 100°F
  3. Foodhandlers should wash their hands before starting work and after

    A. every hour on the job
    B. handling raw food products
    C. handling ready-to-eat foods
    D. every four hours on the job
  4. When a food product touches something that contains harmful microorganisms

    A. a physical hazard occurs
    B. cross-contamination occurs
    C. a chemical hazard occurs
    D. good food-safety prctices are being used
  5. People who are weak or ill are seriously threatened by foodborne illness because they

    A. are unable to defend themselves in a lawsuit
    B. cannot fight off diseases very well
    C. cannot use strong medicine
    D. cannot tell th dctor what is wrong with them
  6. All of the following are conditions that support the growth of microorganisms except

    A. moisture
    B. a protein or carbohydrate food source
    C. high acidity
    D. tempertures between 41°F & 135°F
  7. Which of the following is a key factor in preventing bacterial growth?

    A. Personal hygiene
    B. Menu evluation
    C. Time & temperature control
    D. Small quantities of food additives
  8. A foodborne infection can reult from eating

    A. toxins that are present in food
    B. molds that grow on cheeses
    C. washed, whole, or cut fruits & vegetables
    D. foods that contain live, harmful microorganisms
  9. A foodborne intoxication results from eating

    A. toxins produced by microorganisms
    B. parasites
    C. living microorganisms in food
    D. pieces of brokn glass
  10. The Hepatitis A virus is most frequently introduced into food by

    A. an unhealthy foodhandler who handles ready-to-eat food
    B. cross-contamination from raw poultry
    C. time and temperature abuse
    D. dirt that accidently gets into food
  11. Which of the following are examples of physical hazards that can result in food contamination?

    A. Pesticides, additives, & preservatives in food
    B. Dirt, broken glass, staples from packaging
    C. Toxins produced by microorganisms
    D. Living microorganisms in food
  12. Which of the following describes the proper way to dry hands after they have been washed?

    A. Dry hands throughly with a hot-air dryer or a single-use towel
    B. Dry hands by wiping them vigorously on an apron or wiping cloth
    C. Dry hands with a cloth towel that is kept in the restroom
    D. Dry hands with a cloth towel back at the work station
  13. A manager otices that a cook has an open cut on his finger and is about to season and pound veal cutlets for the evening's special. The manager should...

    A. make sure that the veal cutlets are cooked to the proper temperature
    B. instruct the cook to bandage the cut, and wear a clean disposable glove
    C. instruct the cook to clean and bandage the cut, & continue cooking
    D. check to make sure that the cook does not have a fever or sore throat
  14. If hand sanitizers and disposable plastic gloves are used, they

    A. can be a substitute for hand washing
    B. will eliminate all hazards to food safety
    C. should be applied after hand washing
    D. should be applied before hand washing
  15. Foodhandlers are prohibited from smoking in food-storage and food-prep areas because smoking may contaminate food by

    A. the smoke and pollutants dispersed in the air
    B. burning holes in the plastic gloves
    C. raising the temperature of the room
    D. transferring saliva from the mouth to the hands
  16. Which is the most important rule of food safety?

    A. Consult a sanitarian twice a year
    B. Wash hands often
    C. Do not smoke near foods
    D. Wear gloves at all times
  17. To measure the temperature of milk that was delivered in a plastic bulk package, you should

    A. rely on the temperature indictor on the packge
    B. puncture one of the dispensers with your sanitized thermometer
    C. fold the plastic bag or pouch around thermometer stem
    D. pour some of the milk into a glass and measure the temperature with a sanitized thermometer
  18. What is an acceptable criterion for receiving eggs?

    A. The whites do not cling to the yolks
    B. The eggs re delivered at 70°F
    C. The air temperature of the delivery truck is 45°F or lower and the shells are dry, clen, and unbroken
    D. The yolks break easily
  19. Poultry should be rejected during receiving if it

    A. is received on crushed ice
    B. is received at a temperature below 28°F
    C. is elastic to the touch
    D. has arkened wing tips
  20. Upon delivery at an establishment, the color of fresh, unfrozen lamb should be

    A. white
    B. light red
    C. deep red
    D. brown
  21. Mario, who is inspectig a shipment of fish fillets, discovers that the edges of the fillets are brown. What do the brown edges indicate?

    A. The fish have been thawed and refrozen
    B. The fish is ready to be prepared immediatly
    C. The fish should be moved to the freezer
    D. The fish should be moved to the refrigerator
  22. To measure the temperature of MAP (modified atmosphere packaging) products, a manager should

    A. hold the thermometer firmly between two packages
    B. puncture one of the packages with a cleaned and sanitized bi-metallic stemmed
    C. open a package and measure the temperature of the contents
    D. look at the color of the indictor on the packge and avoid using the thermometer at all
  23. The best way to measure the internal temperature of of roast beef is to

    A. insert a bi-metallic stemmed thermometer into two places in the thickest portion of the roast
    B. leave a calibted digital thermometer in the roast throughout the cooking process
    C. check the temperature on the oven thermometer and make sure the oven is heated properly
    D. insert a time-temperature indicator (TTI) into the roast and note the color of the change
  24. Which step in the flow of food is the first where hazards can be controlled?

    A. Receiving
    B. Storing
    C. Preparing
    D. serving
  25. USDA grades on meat products provide information concerning the

    A. absence of disease-causing
    B. sanitary condition of the meat
    C. wholesomeness of the meat
    D. quality or palatability of the meat
  26. If stored food have passed their expiration dates, you should

    A. freeze the food for later use
    B. cook and serve the food at once
    C. discard the food
    D. leave the food in the refrigerator for later use
  27. If you see that a stored sous vide package is torn, you should immeditely

    A. cook and serve the contents
    B. throw away the contents
    C. mend the tear and freeze the package
    D. measure the internal temperature of the package
  28. Which of the following is a safe and acceptable way to thaw a frozen 20-lb turkey

    A. Gradually thawing at room temperature
    B. Rapidly thawing in boiling water
    C. Gradually thawing under hot running water
    D. Gradually thawing under refrigeration
  29. Poultry, stuffed meat and casseroles should be cooked with interruption at a minimum temperature of

    A. 140°F
    B. 150°F
    C. 165°F
    D. 170°F
  30. Which of the following potentially hazardous foods must be cooked to a minumum internal temperature of 155°F for at least 30 sec.

    A. Ground beef patties
    B. Rare roast beef
    C. Fish Fillets
    D. Turkey breasts
  31. You measure the temperature of foods being held in hot-holding equipment every hour. During one of your checks, you discover that the temperature of the beef stew has dropped at 120°F. If all other time-temperature procedures have been followed, which of the following corrective actions should you implement?

    A. Add new hot stew to the old batch and stir it briskly to raise the temperature
    B. Raise the temperature of the hot-holding equipment to reheat the stew
    C. Discard the stew and replace it with a fresh batch
    D. Return the stew to the stove and reheat it to 165°F
  32. All of the following are acceptable ways to protect food on display at a self-serve hot-food bar, except

    A. providing long-handled spoons, forks, and tongs for service
    B. adding replacement foods to foods already on display
    C. issuing fresh plates to customers when they return to the food bar
    D. installing properly designed food shields
  33. A cook measures the temperature of chili in hot holding every two hours and writes the temperature in a log. At one check he discovers that the temperature has fallen below 135°F. He tells his manager, then he returns the chili to the stove and reheats it to 165°F for a least 15 seconds. Which of the following is the corrective action?

    A. Telling his manager that the chili has fallen below 135°F
    B. Reheating the chili to 165°F for at least 15 seconds
    C. Writing the temperature of the chili in the log
    D. Measuring the temperature of the chili every 2 hours
  34. A critical control point (CCP) for the preparation of turkey breast is...

    A. Cooking the turkey breast to a minimum intrnal temperature of 165°F or higher for at least 15 seconds
    B. sanitizing equipment, utensils, and food contact surfaces
    C. weighing or measuring all ingredients, including spices
    D. storing the turkey breasts on the bottom shelf of the refrigerator below a raw beef roast in marinade
  35. The flow of food refers to

    A. amount of time food is left in storage
    B. amount of time food spends in the temperature danger zone
    C. movement of food from the buffet to the table
    D. path that food travels through an establishment
  36. If cooking were a CCP, which of the following would be a critical limit?

    A. cook ground beef to 155°F for 15 sec
    B. store ground beef at 41°F
    C. discard ground beef that remains between 41°F & 135°F for more than 4 hours
    D. hold chili made with ground beef for service at 135°F
  37. Which of the following is an effective method of sanitizing?

    A. Immersing an object in soapy water at a temperature of 110°F
    B. Hat-water sanitizing in a warewashing machine with a final rinse water temperature of 140°F
    C. Immersing an object in a chlorine solution at 50 ppm
    D. Chemical sanitizing in a warewashing machine with a water temperature above 200°F
  38. The master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and

    A. how the job is to be done, step by step
    B. why the job must be completed
    C. who is to inspect the job after its completion
    D. where the cleaning supplies are to be stored
  39. Which of the following is not a sign of rodent infection?

    A. Shiny black droppings
    B. Scraps of paper and cloth gathered in the corner of a drawer
    C. Small holes in the wall
    D. A strong oily odor
  40. The responsibility for the sanitary operation of an establishment rests with...

    A. the state health dept
    B. the manager/operator
    C. the health inspector
    D. the FDA
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