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HSP 218 Unit 2 > Quiz #3 > Flashcards

Quiz #3 Flashcards

1
Q

A food handler has finished trimming raw chicken on a cutting board to prep veggies. What must be done to the cutting board?

a. it must be dried w/ a paper towel
b. it must be turned over the the other side
c. it must be washed, rinsed, and sanitized
d. it must be rinsed in hot water and air- dried

A

c

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2
Q

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

a. just past the tip of the thermometer stem
b. halfway between the tip of the thermometer stem to the dimple
c. up to the dimple in the thermometerstem
d. past the dimple of the thermometer stem

A

c

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3
Q

What probe should be used to check the temp of a chicken breast?

a. air probe
b. surface probe
c. immersion probe
d. penetration probe

A

d

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4
Q

What device can be used to record time- temp abuse during delivery of food?

a. thermocouple
b. thermistor
c. time- temp indicator
d. bimetallic stemmed thermometer

A

c

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5
Q

At what temp do most foodborne pathogens grow most quickly?

a. 0-41 F
b. 45- 65 F
c. 70- 125 F
d. 130- 165 F

A

c

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6
Q

Which thermometer is limited to measuring surface temperatures?

a. thermistor
b. thermocouple
c. infrared thermometer
d. bimetallic stemmed thermometer

A

c

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7
Q

A thermometer used to measure the temp of food must be accurate to what temp?

a. +/- 2 F or +/- 1 C
b. +/- 4 F or +/- 3 C
c. +/- 6 F or +/- 5 C
d. +/- 8 F or +/- 7 C

A

a

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8
Q

While getting ready to check the temp of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

a. check the dimple
b. calibrate the thermometer
c. clean and sanitize the thermometer
d. take the temp of the roast chicken

A

b

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9
Q

What is the most important factor in choosing a food supplier?

a. it has a HACCP program or other food safety system.
b. it has documented manufacturing and packing practices
c. its warehouse is close to the operation, reducing, shipping time
d. it has been inspected and complies w/ local, state, and fed laws

A

d

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10
Q

What is the best method of checking the temp of a delivery of fresh fish?

a. feel the fish, making sure that it is cold to touch
b. insert a thermometer probe into the thickest part of the fish
c. place a time- temp indicator on the surface of the fish
d. use an infrared thermometer to check

A

b

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11
Q

What is the correct temp for receiving cold TCS food?

a. 32 F or lower
b. 41 F or lower
c. 45 F or lower
d. 50 F or lower

A

b

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12
Q

Which item can be received at 45 F?

a. shell eggs
b. ground beef
c. bean sprouts
d. chopped tomatoes

A

a

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13
Q

What causes large ice crystals to form on frozen food its packaging?

a. cross- contact
b. cross- contaminations
c. time- temp abuse
d. incorrect cleaning and sanitizing

A

c

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14
Q

What is required when receiving fish that will be served raw or partially cooked?

a. it must be alive when received
b. it must be thawed in the microwave
c. it must be used w/n 24 hrs of receiving
d. it must be correctly frozen b4 you receive it

A

d

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15
Q

how should temp of vacuum- packed meat be checked during receiving?

a. lay the thermometer stem/ probe on the surface of the top package
b. place the thermometer stem/ probe btw 2 packages of product
c. open a package and insert the thermometer stem/ probe into the product
d. insert the thermometer stem/ probe through the package into the product

A

b

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16
Q

how should cartons of coleslaw be checked for the correct receiving temp?

a. touch the carton to see if it is cold
b. place thermometer against the outside of the carton
c. check the interior air temp of the delivery truck
d. open a carton and insert a thermometer stem into the food

A

d

17
Q

What should be done w/ an item that has been recalled?

a. arrange for the vendor to pick up the item, notify staff, and doc recall
b. recondition the item, heat it to its min internal temp, throw it out
c. record the item’s use by date, place the item in storage, and note the loss for bookeeping
d. remove the item from inventory, put it in a secure location, and label it to keep from being used or discarded

A

d

18
Q

Which is a requirement for key drop deliveries?

a. the items are set apart from other inventory
b. the items are able to be reconditioned safely
c. the items are delivered just before staff arrives
d. the items are placed in the correct storage location

A

d

19
Q

What must be included on the label of TCS food that was prepped in- house?

a. date that the food was received
b. name of each TCS ingredient included
c. date that the food should be thrown out
d. list of all potential ingredients in the food

A

c

20
Q

How long can ready- to- eat TCS food that was prepped in- house be stored if it is held at 41 F or lower?

a. 3 days
b. 5 days
c. 7 days
d. 9 days

A

c

21
Q

an air temp measuring device used to measure the temp in a cooler must be how accurate?

a. +/- 1 F or +/- 5 C
b. +/- 2 F or +/- 1 C
c. +/- 3 or +/- 1.5 C
d. +/- 4 F or +/- 3C

A

c

22
Q

How far above the floor should food be stored?

a. at least 1 in
b. at least 2 in
c. at least 4 in
d. at least 6 in

A

d

23
Q

What is the problem w/ storing raw ground turkey above raw ground pork?

a. cross- contamination
b. poor personal hygiene
c. time/ temp abuse
d. cross- contact w/ allergens

A

a

24
Q

Due to an operation’s space limits, ready- to- eat and uncooked food must be stored in the same cooler. How should food be stored, in top- to- bottom order?

a. according to the FIFO method, w/ the oldest items on the top shelf and the newest items on the bottom
b. according to preparation dates, w/ the earliest dates on the top shelf and the latest dates on the bottom
c. according to the min internal cooking temp, w/ ready- to- food on the top shelf and poultry on the bottom
d. according to min acceptable storage temp, w/ food that can tolerate the warmest temp on the top shelf and food needing the coldest temp on the bottom

A

c

25
Q

when must you discard tuna salad that was prepped on July 19th?

a. July 21
b. July 23
c. July 25
d. July 27

A

c

26
Q

In the top- to- bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

a. lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
b. fresh salmon, fresh pork roast, fresh chicken breasts, lettuce
c. lettuce, fresh chicken breasts, fresh pork roast, fresh salmon
d. fresh salmon, lettuce, fresh chicken breast, fresh pork roast

A

a

27
Q

at what air temp can you store shell eggs?

a. 41 F or lower
b. 45 F or lower
c. 60 F or lower
D. room temp

A

b

28
Q

Where in a cooler should dairy products be stored?

a. close to the door, in a clean and sanitized area
b. below meat products, in a covered container
c. away from ready- to- eat food, in designated area
d. away from the door, in the coldest part of the cooler

A

d

HSP 218 Unit 2 (7 decks)

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