Food Safety Flashcards
Within the temperature danger zone most harmful microorganisms:
B) Reproduce rapidly
The term “potentially hazardous food” refers to:
D) Any food that will support the growth of microorganisms
The sensing portion of a bi-metallic stem thermometer is:
A) At the dimple and downward
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) When the product is used up
Fresh shell eggs must be refrigerated upon receipt, at ambient temperature of:
B) 41 F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
B) Clostridium botulism
Chicken and poultry are most likely contaminated with:
B) Salmonella
Smoked fish provide ideal conditions for the growth of botulinum spores l. Therefore, this product must be stored at:
C) 38 F
Which of the following must be removed from circulation?
C) A can with a dent on a steam
All of the following are indications that fish are fresh except:
B) There is a fishy odor
The New York City code requires that all food items must be stored at least:
B) 6 inches from the floor
In order to avoid cross-contamination, raw foods in refrigerator must be stored:
A) Below cooked foods
The most significant threat to food safety is from:
C) Biological Hazard
Which of the following bacteria cause spoilage if food ?
A) Undesirable bacteria
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria ?
C) Cooked pork stored at 80 F
At what temperature is rapid growth of pathogenic bacteria possible ?
B) 65 F
In which of the following food bacteria may grow rapidly ?
B) Low acid and neutral foods
Which of the following is a safe method of storing potentially hazardous foods ?
D) None of the above
What type of bacteria grows best between 50 - 110 F ?
A) Mesophilic bacteria
It may be necessary to remove foods from refrigerator during preparation and seasoning of foods. This process:
B) Must be done as rapidly as possible
Which of the following is true regarding water activity level ?
C) Water activity is a measure of the available water in food for biological activity
Which of the following statements regarding foods that have a very low water activity is true ?
D) All the above
Which of the following statements regarding bacteria is true ?
D) Pathogenic bacteria cause disease in man
Which of the following foods would likely be the most shelf stable ?
C) Instant coffee
Which of the following food is the least shelf stable ?
D) Fresh meats
Most viral food-borne disease are the result of:
B) Poor personal hygiene practice
A food-borne parasite found in under-cooked pork is:
B) Trichinella spiralis
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:
B) -31 or lower for 15 hours
The most popular chemical sanitizer is:
A) Chlorine
Food held under refrigeration must be at or below:
A) 41 F
The reason for refrigerating potentially hazardous foods is to:
B) Slow down the growth of bacteria
Heat is effective in destroying microorganisms when the following factors are considered:
A) Time and temperature
Salmonella enteritidis is mainly associated with the following food item:
C) Chicken
Food workers sick with an illness that can be transmitted by contact with food or through food should be:
A) At home
Ground meats such as hamburgers must be cooked to a minimum temperature of 158 F to eliminate:
C) E-Coli 0157:H7
The microorganism Clostridium botulinum is mainly associated with the following:
D) All of the above
The following illness has been associated with undercooked shell eggs:
C) Salmonellosis
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
A) Preventing barehand contact with ready to eat foods
Shigellosis can be eliminated by:
D) All the above
To avoid trichinosis, pork should never be undercooked. New York City Health Code requires pork to be cooked to a minimum temperature of:
B) 155 F
Shellfish tags must be kept with the product until it’s used up and then filed away for:
C) 90 days
When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
B) Cross-contamination
The correct cooking temperature for poultry, stuffed meat and stuffing is:
C) 165 F
Thick foods cool faster…
A) In small amounts in small containers
Hot foods placed in a refrigerator for cooling must be covered….
B) After being cooled
To prevent illness, pork must be cooked to an internal temperature of:
C) 155 F
Which of the following procedures cannot be used as an effective rapid cooling technique:
C) Placing on the counter overnight
The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this is:
C) A frozen hamburger patty
Ground meats and foods containing ground meat must be cooked to an internal temperature of:
C) 158 F
All of the following except one may be used when working with ready-to-eat foods:
A) Clean bare hands
When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances ?
D) All the above
All of the following except one are true of a hot holding unit:
D) Must be used to reheat refrigerated foods
Which of the following is not a recommended method for rapidly cooling ?
A) Covering the food and placing the food on a preparation table
Hands must be washed thoroughly after:
E) All the above ( eating, drinking, sneezing, and coughing ).
The hand wash sink must be provided with:
E) A, B, and C
A food worker with an uninflected cut on his/her hand:
C) Can work if they wear clean bandage and ware sanitary gloves
During hand washing, hands must be rubbed and scrubbed for at least:
C) 20 seconds
Wiping cloths must be stored in a sanitizing solution with a strength of:
B) 50 PPM
Between each use, cutting boards must be:
E) A,B and C ( Washed, Rinsed, and Sanitized ).
When manually washing dishes using hot water sanitizing method, which there of the following statements are true ?
1) The water must be at 170 F ( 1,2,3 ).
Hand wash sink must be provided in or near all of the following areas except:
C) Customer areas
During chemical sanitization, the chemical solution must be checked by:
D) Test kit
The reason to prevent back flow in kitchen equipment is to:
B) Prevent contamination of portable water and equipment
In order to prevent backup of sewage in a culinary sink, which of the following must be installed ?
C) An air break
An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks ?
C) It prevents sewage from reaching the sinks
The most reliable form of back flow prevention device is a/an :
A) Air gap
Which of the following combination of fixtures must be fitted with an air breaker ?
B) Pot wash and culinary sinks
Back flow may cause contamination of drinking water. Back flow may occur when which of the following is present ?
C) A cross-connection
To prevent back flow at the hose attachment of an equipment sink, which of the following must be installed ?
C) Hose-bib vacuum breaker
An example of a SUBMERGED INLET is:
A) A hose with one end connected to the faucet and the other end under the water
Which of the following cannot be applied in a restaurant by the supervisor of food operations ?
C) Chemical insecticides and rodenticides
Which of the following will be useful in eliminating insects from an establishment ?
D) All the above
Which of the following statements is false ?
C) Food that has been exposed to rodents must be thoroughly cleaned
Which are potential sources if food for rodents ?
D) All the above
In order to “build out” rodents which of the following should be implemented ?
D) A and B
Toxic chemicals used for the destruction of pest must be applied only by:
D) Licensed pest control operator
Which of the following regarding rodents is true ?
C) The sightings of rats during the day is an indication of severe infestation
Which of the following is a sign of rodents or rodent infestation ?
D) All the above ( Gnawing of wood, rat excreta, rat runs ).
Which of the following is not useful in eliminating insect breeding places ?
D) Fly strips
Mice are known to enter buildings through openings that are as small as:
C) One quarter of an inch
In insect control, which measures are useful in “building them out”?
C) By installing screens on doors and windows
Fresh rat droppings in a food establishment….
C) Is a critical violation
Which of the following is not a sign of rodent infestation ?
D) Decaying vegetables
Which if the following is true ?
D) All the above
HACCP is an acronym that stands for:
C) Hazards Analysis Critical Control Point
Which of the hazards is HACCP mostly concerned with ?
C) Biological
If potentially hazardous foods are left in the temperature danger zone for more than two hours, the following corrective action should be taken:
A) Food should be discarded
Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:
E) A and B only
Which of the following steps is NOT a Critical Control Point ( CCP ) during the food flow for tuna salad ?
B) Receiving
Three of the following are common injuries among restaurant workers:
G) A,C, and E
What causes muscle strains and sprains among restaurant workers:
A) Lifting heavy loads and awkward reaches
Suitable work shoes are ( check all that apply ).
A) Slip resistant
Who should not be given access to facility food areas ?
B) Customers
Store knives in ______ to prevent accidental cuts.
A) Designated drawer or racks
The following foods do not contain trans-fats
D) Corn oil
