Practice Quizes

Question 1

Shigella is spread by?

Answer 1

Flies

Question 2

Can live shellfish or sliced melons be kept at 45 f

Answer 2

Live Shellfish

Question 3

Shortly after eating, a customer feels unwell. He complains his hands are tingling and that he felt cold but is starting to feel hot. Which food type most likely caused his illness?

Answer 3

Fish

Question 4

Infrared thermometers should be used for taking ______ temperatures

Answer 4

Surface

Question 5

If a vacuum packed food has a bulge should you discard it?

Answer 5

yes

Question 6

Can you use a clean drinking glass to scoop ice?

Answer 6

No only scoops

Question 7

What does HACCP stand for?

Answer 7

Hazard Analysis Critical Control Point

Question 8

True or False, large amounts of ice on the bottom of food shipments means it’s well frozen and safe

Answer 8

False, it means the food could have been thawed and refrozen

Question 9

Which is stored on ice? Chicken or Fish?

Answer 9

Fish

Question 10

If you’re unsure of a food’s safety what should you do?

Answer 10

“When in doubt, throw it out,” regardless of others’ opinions, the storage methods, or the condition of the packaging

Question 11

PCO stands for?

Answer 11

Pest Control Operators

Question 12

Which department: FDA or USDA

is responsible for inspecting meat, poultry, and eggs?

Answer 12

USDA

Question 13

Power goes out, what is the first thing you should do regarding food safety

Answer 13

Write down the time

Question 14

Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource?

Answer 14

Local - State - Federal

Question 15

The model for food safety standards is based on a system called

Answer 15

HACCP - Hazard Analysis Critical Control Point

Question 16

What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen?

Answer 16

Identify Risks and Allergens

Question 17

Which branch is in charge of inspection of food safety protocol: Federal or State?

Answer 17

it is the responsibility of the state to inspect the individual restaurant.

Question 18

NSF Stands for

Answer 18

National Sanitation Foundation

Question 19

How often should health inspectors inspect your food service establishment?

Answer 19

Once a year