Chapter 8 Review Test

Question 1

Cross-contamination

Answer 1

The spread of pathogens from one surface or food to another

Question 2

Calibrated

Answer 2

Adjusting thermometers regularly so that they are accurate

Question 3

Ice-point method

Answer 3

Method of calibrating thermometers based on the freezing point of water

Question 4

Boiling-point method

Answer 4

Method of calibrating a thermometer based on the boiling point of water

Question 5

Boiling

Answer 5

The point when water is hot enough that bubbles form and rise to the top as steam

Question 6

41 degrees

Answer 6

The temperature inn which cold TCS foods should be received

Question 7

135 degrees (1)

Answer 7

The temperature in which hot TCS foods should be received.

Question 8

24 hours

Answer 8

How long ready-to-eat TCS food that is prepared in house should be held.

Question 9

135 degrees (2)

Answer 9

Hot TCS food should be held at

Question 10

First in, First out (FIFO)

Answer 10

Using older food supplies before newer ones.

Question 11

7 days

Answer 11

Ready to eat food TCS food can be stored for only 7 days if it is held at 41 degrees or lower.

Question 12

Raw ground meat storage

Answer 12

Above whole and ground turkey.

Question 13

Tongs

Answer 13

Instrument used to scoop ice.

Question 14

Foodservice cleaning chemicals

Answer 14

Stored away from food and food-contact surfaces

Question 15

HACCP

Answer 15

Hazard Analysis Critical Control Point, a food safety system that examines the food production process at every point where contamination is possible.

Question 16

Purchasing

Answer 16

The first step in the flow of food

Question 17

Food safety management system

Answer 17

A group of procedures and practices that work together to prevent foodborne illness.

Question 18

Whole and ground poultry

Answer 18

Should be stored at the bottom in proper top-to-bottom food storage.

Question 19

Seafood

Answer 19

Should be stored at the top in proper top-to-bottom food storage.

Question 20

Temperature of food

Answer 20

Should be taken in the thickest part of the food.

Question 21

Active managerial control

Answer 21

The manager’s responsibility to actively control risk factors for foodborne illness.

Question 22

Monitoring

Answer 22

Is critical to the success of active managerial control.

Question 23

Time-temperature abuse

Answer 23

When food has stayed too long at temperatures good for pathogen growth.

Question 24

Proper serving utensil storage

Answer 24

Extended above the rim of the container.

Question 25

Approved food source

Answer 25

A source of food that has been inspected by appropriate agencies and meets all applicable local, state, and federal laws.