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1
Q

All pathogens, spores and toxins are destroyed by?

Refrigeration
Drying
Depriving them of oxygen
None of the above

A

None of the above

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2
Q

What should you do in the case of a foodborne illness complaint?

hint - there is only ever 1 thing to do

A

Advise the health unit.

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3
Q

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

A

c

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4
Q

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

a

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5
Q

To be acceptable, shellfish should:

a-be frozen.
b-have an open shell.
c-have a fishy odour.
d-have a closed shell.

A

d

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6
Q

The following types of items arrived in a delivery:

  1. frozen foods
  2. dried goods
  3. produce
  4. canned goods
  5. 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

A

d

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7
Q

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

A

c

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8
Q

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

A

e

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9
Q

The following steps describe the calibration of a thermometer using the Ice-Point method:

  1. Fill a container with crushed ice and water.
  2. Submerge sensing area of the thermometer stem in ice-water slush.
  3. Wait for 20 seconds.
  4. Check if temperature reads 0°C (32° F).
  5. 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

A

c - step 3. need to wait 30 seconds

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10
Q

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.

A

c

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11
Q

Low risk foods are:

a - Sweet or salty
b - Dry
c - Sour (acidic)
d - a and b
E - a, b and c

A

E

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12
Q

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

a

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13
Q

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)

A

82°C (180°F)

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14
Q

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
A
  • In the refrigerator
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15
Q

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)

A

74°C (165°F)

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16
Q

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)

A

71°C (160°F)

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17
Q

The minimum internal temperature for reheating foods must be reached within:

1 hour
2 hours
3 hours
4 hours

A

2 hours

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18
Q

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.

A

b - The TDZ is the range of temperatures between 4°C (40° F) and 70°C (158° F).

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19
Q

Food must be cooled from 60° C (140° F) to 20°C (70° F) in:

1 hour
2 hours
3 hours
4 hours

A

2 hours

20
Q

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)

A

74° C (165° F). It’s reheating not cooking.

21
Q

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

a - Cool the stew in a large deep pot in the fridge.

22
Q

Food must be cooled from 20° C (70° F) to 4°C (40° F) in:

1 hour
2 hours
3 hours
4 hours

A

4 hours

23
Q

The three-compartment sink method MUST be used:

For utensils
For multi service articles
For removable parts
a and b
a, b and c

A

For multi service articles

24
Q

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)

A

24° C (75.2°F)

25
Q

For chemical sanitizing to be effective, articles must be immersed in chemical sanitizer for at least:

15 seconds
25 seconds
20 seconds
45 seconds

A

45 seconds

26
Q

To use heat as the sanitizing method:

a - Immerse in water above 82°C (180°F) for 10 seconds.
b - Immerse in water above 77°C (170°F) for 45 seconds.
c - A and B
d- None of the above.

A

c - A and B

27
Q

The three-compartment sink method consists of the following steps:

  1. Wash
  2. Air Dry
  3. Scrape
  4. Sanitize
  5. Rinse

Select the option that describes the correct order:

a - 3, 5, 1, 4, 2
b - 5, 3, 1, 4, 2
c - 5, 1, 3, 4, 2
d - 3, 1, 5, 4, 2

A

d - 3, 1, 5, 4, 2

28
Q

Which statement about flies is FALSE?

a - Flies are a greater threat to human health than the cockroach.

b - Flies transmit several foodborne illnesses because they feed on garbage and animal wastes.

c - Flies spread pathogens with their mouths, feet, hair, feces and vomit.

d - Flies are considered only to be a nuisance pest in food premises.

A

D

29
Q

The sensing area of a digital or Thermocouple thermometer is where?

A

the tip

30
Q

T/F - many digital thermometers can’t be calibrated so they may have to be replaced?

A

t

31
Q

The sensing area of a Bi-metallic thermometers is where?

A

middle

32
Q

When calibrating thermometers you can use a boiling-point or ice-point method.

How long do you leave the sensing tip in the area for either method?

A

30 seconds

33
Q

Food MUST be cooled to 4°C (40°F) or less, in ???? hours or less.

A

6 hours. 2 then 4 in fridge

34
Q

Thermometers include:
a - meat thermometers
b - Thermocouple
c - digital person thermometers
d - digital food thermometers
e - candy thermometers
f - Bi-metallic stemmed thermometers

Which ones are NOT safe for food premises?

A

a, c, e

35
Q

Insert the sensing area of the thermometer into the center of food, wait ???? and then record the reading

A

15 seconds

36
Q

T/ F - Spore-forming bacteria like to grow where oxygen is present?

A

False

37
Q

t/ f - All bacteria need oxygen to grow?

A

false

38
Q

The internal temp when cooking eggs should be 145 f or 160 f

A

145 f

39
Q

The internal temp when cooking fish should be 160f, 158f, or 165f

A

158f

40
Q

T/ f - Game meats, such as moose, should be well done?

A

true

41
Q

t/f - A boned roast can be cooked to medium-rare?

A

false

42
Q

t/f - In cold and hot holding, food temperatures should be taken every 4 hours

A

false - 2 hours

43
Q

t/f - Change gloves at least every four hours

A

true

44
Q

t/f - The mist from a sneeze can spread 20 feet

A

false

45
Q
A

Food Safe (1 decks)

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