General Flashcards
Why is food safety important?
A) To prevent and stop forborne illnesses and contaminants from getting into food and creating an outbreak
B) No loss of sales or business
C) To maintain a good reputation for the business
D) All of the above
Answer: D
What are the three types of hazards that make food unsafe?
- Biological
- Chemical
- and Physical
Cross contamination is:
A) Plating different foods on the same plate
B) Is making sure that foods are stored correctly
C) The spread of bacteria or pathogens from one tool, food item or surface to another
D) the time it take to put away a delivery
Answer: C
Food service workers can work with wounds on their hands when:
A) They are covered by an impermeable bandage and a single use Glove
B) They are almost healed
C) They use a bandage and waterproof tape
D) They have a doctor’s note
Answer: A
Can food service workers wear fake nails and nail polish:
A) When its a holiday or special occasion
B) With a single use glove if it’s allowed by local regulatory authorities
C) As long as they don’t break or chip
D) If they follow proper hand washing guidelines
Answer: B
A food allergen is:
A) Foods that customers don’t like
B) A naturally occurring protein in an ingredient or food that some people are sensitive to
C) Foods that are contaminated with chemicals
D) Something that makes you sneeze
Answer: B
Allergic Symptoms are:
A) Things customers do to get free food
B) Not very serious
C) Are very serious and they can quickly escalate to anaphylaxis shock and lead to death
D) Not something everyone needs to be concerned with
Answer: C
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is…
Answer: Practicing good personal hygiene
Service Staff can prevent customers from receiving foods that contain allergens by:
A) Be able to identify menu items that contain allergens
B) Suggest alternatives that do not contain allergens
C) Informing kitchen and serving staff that a customer has an allergy
D) serve the food separately to avoid any cross contact with allergens
E) All the above
Answer: E
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as?
Pathogens
Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to: A) A negligent staff B) Zone-Temperature Abuse C) Time-Temperature Zone D) Time-Temperature Abuse
Answer: D
How do you label ready to eat foods that have been prepped?
Answer: name of food; and use by date
A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable?
Answer: NO
Cleaned and sanitized small wares and equipment must be stored:
A) On clean and sanitized shelves, racks, cupboards, or drawers
B) On the floor
C) Glasses and cups can be stored right side up, by the dish machine
D) In the dish machine until they need to be used
Answer: A
A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?
Answer: Ask the manager for a new apron
Can you hold utensils by the part that touches the food?
Answer: NO
Identify the 5 most common risk factors to keeping food safe
A) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
B) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
C) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, properly cooking foods
D) Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
Answer: B
A food handler is in a hurry and cannot find the ice scoop, but needs to refill a guest drink. What should he do?
Answer: Find the Ice scoop
What are the 3 most common food allergies?
Answer: eggs, peanuts, shellfish
If a customer is served a dairy product and is allergic to dairy but did not tell the server until being served, what should the server do?
Answer: Prep a new dessert by placing a different dessert on a cleaned and sanitized plate and then serve it
Why are elderly people at higher risk for food borne illnesses?
Answer: Their immune systems have weakened with age
What does F.A.T.T.O.M. stand for?
Answer: Food, acidity, time, temp, oxygen, moisture
Cooking tomato sauce in a copper pot can cause which foodborne illness?
Answer: Toxic metal poisoning
Which piece of jewelry can be worn by a food handler?
Answer: Plain band ring
What is the biggest problem with mixing raw foods together with cooked foods? A) Cross-contamination B) Cross-connection C) Uneven temperature D) Product texture
Answer: A (Cross-contamination)
The only items reusable at a buffet are: A) Cups and glasses B) Desert plates C) Spoons and forks D) No items may be reused
Answer: A (Cups and glasses)
Which of the following is NOT an approved method to thaw frozen food?
A) Under refrigeration at 41 degrees F or below
B) As part of the cooking process
C) Under cold potable running water
D) On the kitchen counter at room temperature
Answer: D (On the kitchen counter at room temperature)
Reasons Canned Products Must be Rejected
Answer: dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
What does F.I.F.O stand for?
Answer: First in First out, used to implement date products
How far off the floor must food be stored?
Answer: 6 Inches off the floor
To prevent cross contamination how should good be stored?
A) Raw food must be placed above the cooked food
B) Raw food and cooked food can be stored next to one another.
C) Raw food must be placed under cooked food.
D) Any of the above.
Answer: C (Raw food must be placed under cooked food)
food-borne parasite found in undercooked pork and can be eliminated by cooking pork to 150F for 5 minutes A) Scombroid Poisoning B) Trichinella Spiralis C) 4 phases of bacteria growth D) Anisaki Simplex
Answer: B (Trichinella Spiralis)
By installing hose-bib vacuum breaks A) All food must be stored at least B) Proper manual dish cleaning C) Cross-connection can be prevented D) To prevent cross contamination
Answer: C (Cross-connection can be prevented)
What is a critical violation?
Answer: Rat droppings
Food for storage must be covered and stored in
Answer: Vermin proof containers
What must be provided if there are 20 seats or more in a dining area?
Answer: Bathrooms for patrons
