Semester 2 Pre-Quiz Flashcards
Where can food service employees smoke A. In food storage areas B. In areas where utensils are cleaned and stored C. In linen storage areas D. In designated areas
In designated areas
At this time, researchers have concluded that food service workers with AIDS
A. should be released from their jobs until the infection has been controlled
B. should not be restricted from work unless they have another infection or illness that would warrant restriction
C. Should be restricted to duties that do not involve direct contact with food
D. Should be restricted to duties that do not involve direct contact with customers
Should not be restricted from work unless they have another infection or illness that would warrant restriction
A food service worker with a minor cut or wound should be allowed to to back to work after
A. the employee receives a clean bill of health from a physician
B. the wound is kept clean through proper cleansing
C. the employee wears clothing that covers the wound
D. the wound is covered by a waterproof bandage
the wound is covered by a waterproof bandage
Employees CANNOT wash their hands in sinks that are A. used for washing vegetables B in customer restroom C. too accessible to the general public D. Located near workstations
used for washing vegetables
Which of the following is the BEST way to prevent food contamination A. Covering your mouth when you sneeze B. Smoking only in designated areas C. bathing every day D. Frequent and effective hand washing
Frequent and effective hand washing
Which of the following is NOT recommended for drying your hands A. Air drying B. Your apron C. Paper towels D. Forced-air blower
Your apron
Staphylococcal food intoxication is caused by bacteria that are commonly found
A. in dairy products, including milk and ice cream
B. on the skin and in the nose, mouth and throat of otherwise healthy people
C. in areas having poor ventilation and high temperature
D. in many types of seafood, including shrimp and lobster
in dairy products, including milk and ice cream
Which of the following employees actions DOES NOT require that employees wash their hands and change gloves in order to prevent contamination A. walking to the prep sink B. Using the toilet C. Handling raw poultry or meat D. Answering the phone
Walking to the prep sink
Refrigerated meat and poultry products MUST have a receiving temperature A. between 45F (7C) and 65F (18C) B. no higher than 50F (10C) C. below 32F (0C) D. below 41F (5C)
below 41F (5C)
All canned goods MUST b checked thoroughly when received and A. when stored B. at the end of the shift C. just before you use them D. after the expiration date
just before you use them
The principle “First In, First out” (FIFO) refers to the sage food service practice of
A. using goods in the order in which they are received
B. serving customers in the order in which they arrive
C. having the manager arrive first and leave last
D. attending to problems as they arise
using foods in the order in which they are received
Potentially hazardous foods, such as raw meat, poultry or fish SHOULD be stored at temperatures A.below -0F B. between -31F (-35C) and 32F (0C) C. between 41f (5C) and 135F (57C) D. below 41F (5C)
below 41F (5C)
Foods being reheated for "hot holding" must achieve a minimum temperature of A. 155F (68C) B. 130F (54C) C. 165F (74C) D. 145F (63C)
165F (74C)
Which of the following is an unacceptable method for thawing
A. Under refrigeration at temperatures below 41F (5C)
B. Under cold potable running water
C. as part of the conventional cooking process
D. On the prep table at room temperature
On the prep table at room temperature
During service, hot food SHOULD be held at or above which of the following temperatures A. 120F (49C) B. 125F (4C) C. 130F (54C) D. 135F (57C)
135F (57C)
