Questions Flashcards
All pathogens, spores and toxins are destroyed by?
Refrigeration
Drying
Depriving them of oxygen
None of the above
None of the above
What should you do in the case of a foodborne illness complaint?
hint - there is only ever 1 thing to do
Advise the health unit.
To prevent anaphylaxis caused by cross-contamination, you should:
a - Scrub all food preparation areas with hot water and soap.
b - Check all food ingredients.
c - Scrape, wash, rinse, sanitize and air dry utensils and surfaces.
d - B and C
c
You do not have to report your illness to your supervisor or stay home from work, if you suffer from:
a-A rash
b-Fever
c-Diarrhea
d-Dizziness
a
To be acceptable, shellfish should:
a-be frozen.
b-have an open shell.
c-have a fishy odour.
d-have a closed shell.
d
The following types of items arrived in a delivery:
- frozen foods
- dried goods
- produce
- canned goods
- refrigerated foods
Select the correct order in which these products must be stored after delivery:
a-1, 3, 4, 2, 5
b-1, 3, 5, 2, 4
c-3 and 5, 1 and 2, 4
d-5, 1, 3, 2, 4
d
Select the FALSE statement about produce. Fresh produce should be:
a-Free from signs of spoilage, mold or insects
b-Handled carefully (to avoid unnecessary pinching, squeezing or handling);
c-Always refrigerated at 4 degrees Celsius
d-All of the above
c
A cook is taking the temperature of a stew in the hot holding section of a buffet. He uses his thermocouple thermometer to take the temperature from the center of the liquid. He reads the thermometer and concludes that the temperature is acceptable. What did he do incorrectly?
a- Nothing. This is exactly how to measure food temperatures in hot holding.
b-The cook should have stirred the food before taking the temperature.
c-The cook should have taken the temperature in two different spots.
d- The cook is using the wrong type of thermometer.
e- B and C
e
The following steps describe the calibration of a thermometer using the Ice-Point method:
- Fill a container with crushed ice and water.
- Submerge sensing area of the thermometer stem in ice-water slush.
- Wait for 20 seconds.
- Check if temperature reads 0°C (32° F).
- If necessary, adjust calibration nut until thermometer reads 0°C (32° F) while the sensing area of the stem of thermometer is still in the ice water.
Which step is not correct?
a-Step 1
b-Step 2
c-Step 3
d-Step 4
e-Step 5
f-All steps are correct
c - step 3. need to wait 30 seconds
Which statement is FALSE?
a- Turkey, meat or roast thermometers are not suitable for taking temperatures in a food premises.
b- With a digital or thermocouple thermometer, the sensing area is on the tip.
c-The sensing area of a Bi-metallic Stemmed Thermometer is at the tip.
d-Thermometers must be calibrated on a routine basis.
c
Low risk foods are:
a - Sweet or salty
b - Dry
c - Sour (acidic)
d - a and b
E - a, b and c
E
Which statement is TRUE?
a - The minimal safe internal cooking temperature for fish and shellfish is 70°C (158°F).
b- If you prepare a moose steak, make sure to cook it to at least medium rare.
c- It is acceptable to cook a boned roast to medium rare.
d - The Temperature Danger Zone is the range of temperatures between 4° and 70° Celsius.
a
The minimum safe internal cooking temperature for whole poultry is:
60°C (140°F)
66°C (150°F)
68°C (155°F)
82°C (180°F)
82°C (180°F)
Which of the following is the safest way to thaw a large food item, such as a 20-pound turkey?
- In the refrigerator
- Under potable running water at a temperature of 21°C (70°F)
- At room temperature
- In a microwave oven
- In the refrigerator
What is the minimal safe internal cooking temperature for pasta stuffed with ground chicken?
60°C (140°F)
71°C (160°F)
68°C (155°F)
74°C (165°F)
74°C (165°F)
What is the minimum safe internal cooking temperature for pork products?
60°C (140°F)
71°C (160°F)
68°C (155°F)
74°C (165°F)
71°C (160°F)
The minimum internal temperature for reheating foods must be reached within:
1 hour
2 hours
3 hours
4 hours
2 hours
Select the FALSE statement about the Temperature Danger Zone (TDZ):
a - When food is in the TDZ, spore-forming bacteria are able to remove their protective spore (coat).
b - The TDZ is the range of temperatures between 4°C (40° F) and 70°C (158° F).
c- Hot holding food at 60° (140° F) minimizes bacterial growth.
d - The chance of toxins forming in food is minimized as long as food temperature is changing rapidly.
b - The TDZ is the range of temperatures between 4°C (40° F) and 70°C (158° F).
Food must be cooled from 60° C (140° F) to 20°C (70° F) in:
1 hour
2 hours
3 hours
4 hours
2 hours
The internal temperature for reheating whole poultry must be:
60°C (140° F)
66°C (150° F)
74° C (165° F)
82° C (180° F)
74° C (165° F). It’s reheating not cooking.
Which of the following is NOT a safe method to cool a large pot of stew?
a - Cool the stew in a large deep pot in the fridge.
b - Place the pot in an ice water bath with the ice and water surrounding the pot up to food level.
c - Transfer the stew from the large pot into a large shallow pan; cool the stew in the pan at room temperature; when the temperature of the stew reaches 20°C (70°F), transfer the stew to a cooler.
d - Transfer the stew from the large pot into a large shallow pan; place the pan in a blast chiller.
a - Cool the stew in a large deep pot in the fridge.
Food must be cooled from 20° C (70° F) to 4°C (40° F) in:
1 hour
2 hours
3 hours
4 hours
4 hours
The three-compartment sink method MUST be used:
For utensils
For multi service articles
For removable parts
a and b
a, b and c
For multi service articles
The water temperature for chemical sanitizing must be at least:
23° C (73.4°F)
24° C (75.2°F)
25° C (77°F)
26° C (78.8°F)
24° C (75.2°F)
