Semester 2 Pre-Quiz

Question 1

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

Answer 1

In designated areas

Question 2

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

Answer 2

Should not be restricted from work unless they have another infection or illness that would warrant restriction

Question 3

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

Answer 3

the wound is covered by a waterproof bandage

Question 4

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

Answer 4

used for washing vegetables

Question 5

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

Answer 5

Frequent and effective hand washing

Question 6

Which of the following is NOT recommended for drying your hands
A. Air drying
B. Your apron
C. Paper towels
D. Forced-air blower

Answer 6

Your apron

Question 7

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

Answer 7

in dairy products, including milk and ice cream

Question 8

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

Answer 8

Walking to the prep sink

Question 9

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)

Answer 9

below 41F (5C)

Question 10

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

Answer 10

just before you use them

Question 11

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

Answer 11

using foods in the order in which they are received

Question 12

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)

Answer 12

below 41F (5C)

Question 13

Foods being reheated for "hot holding" must achieve a minimum temperature of
A. 155F (68C)
B. 130F (54C)
C. 165F (74C)
D. 145F (63C)

Answer 13

165F (74C)

Question 14

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

Answer 14

On the prep table at room temperature

Question 15

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)

Answer 15

135F (57C)

Question 16

Which of the following is a healthy safe food service practice
A. Thawing meat on a worktable overnight
B. Wrapping cooked meat and poultry in the same package
C. Cooling cooked meat rapidly for storing
D. Reheating cooked meat and poultry in a steam table

Answer 16

Reheating cooked meat and poultry in a steam table

Question 17

For manual sanitizing of utensils, immerse them in an approved chemical and water solution at a temperature of at least
A. 25F (-4C)
B. 45F (7C)
C. 75F (24C)
D. 100F (38C)

Answer 17

100F (38C)

Question 18

After utensils have been manually cleaned and sanitized, the next step in the process is to
A. wipe-dry the utensils
B. air-dry the utensils
C. store the utensils in a safe place
D. hand-carry the utensils to a drying rack

Answer 18

air-dry the utensils

Question 19

Food service equipment SHOULD NOT be located under exposed
A. ventilation hoods
B. water lines
C. air conditioning ducts
D. fire protections sprinkler heads

Answer 19

air conditioning ducts ???

Question 20

Cleaning cloths that are used for wiping nonfood contact surfaces such as counters and dining table tops SHOULD be
A. discarded after one use
B. laundered after each use
C. stored in a sanitizing solution
D. wrung out frequently in hot water

Answer 20

stored in a sanitizing solution

Question 21

Which of the following may NOT be used for chemically sanitizing food-contact surfaces
A. Quaternary ammonium
B. Chlorine
C. Iodine
D. Bromine

Answer 21

Chlorine

Question 22

The first step in cleaning electric food preparation equipment is to
A. disassemble all removable parts
B. disconnect the power
C. wash food-contact surfaces and rinse with a chemical sanitizer
D. wipe down the nonfood-contact surfaces and allow all parts to air dry

Answer 22

disconnect the power

Question 23

Containers of poisonous or toxic materials MUST be
A. clearly labeled according to law
B. stored outside the premises
C. color coded by category
D. stored in dry storage areas

Answer 23

stored in dry storage areas

Question 24

Stationary equipment and utensils, and equipment to large to be cleaned in the sink SHOULD be washed
A. by hand or cleaned through pressure spray methods
B. with double the concentration of the sanitizer solution prescribed for immersion
C. with double the contact time of the solution prescribed for immersion
D. by machine once disassembled

Answer 24

with double the concentration of the sanitizer solution prescribed for immersion

Question 25

HACCP stands for
A. Hazard Analysis Critical Control Points
B. Helping and Controlling Customer Productivity
C. Handling and Completing Constant Production
D. Hazardous and Contaminated Consumable Product

Answer 25

Hazard Analysis Critical Control Points

Question 26

A HACCP program
A. examines each step of the food handling process
B. identifies potential foodborne hazards
C. determines limits on critical control points
D. All of the above

Answer 26

identifies potential foodborne hazards

Question 27

The "Hazard Analysis" is the \_\_\_\_\_ step if a HACCP program
A. ninth
B. second
C. first
D. fifth

Answer 27

first

Question 28

Which of the following are examples of Critical Control Points
A. reheating
B. cooking
C. storing
D. all of the above

Answer 28

all of the above