MULTIPLE CHOICE

DO NOT NEED TO EXPLAIN

Please answer carefully and accurately

1.) The food in dry storage should

A. Be kept at a humidity of 80% to 90%

B. Be held at a temperature between 10C (50F) and 21C (70F)

C. Be stored 5 cm (2 inches) off the floor

D. Have a window to let in sunlight

2.) The range of the temperature danger zone is

A. 40C to 60C (104F to 140F)

B. 12C to 0C (10F to 32F)

C. -23C to -18C (10F to 0F)

D. None of the above

3.) Boiling-point calibration

A. Is when a thermometer's readout is adjusted to 100C (212F)

B. Can be done at any elevation

C. Requires the employee to take extreme caution to avoid being burned

D. Both A. and C.

4.) To prevent parasites from being passed to people through food, you would

A. Cook or freeze foods properly

B. Use sanitary water supplies

C. Purchase fish and seafood from an approved supplier

D. All of the above

5.) Cross-contamination from allergens can occur when

A. Frying French fries in oil previously used for frying shrimp

B. Using an improperly sanitized knife

C. Coffee is ground with a blade previously used for grinding peanuts

D. All of the above

6.) An example of a potentially hazardous food is

A. Dried rice

B. Vacuum packed beef jerky

C. Sliced cantalope

D. Raisins

7.) Fungi can be found in

A. Air

B. Soil

C. Water

D. All of the above

8.) Jordon started feeling feverish and started vomiting shortly after arriving at work. As his supervisor, you should

A. Keep him at work, and have him wash his hands more often

B. Send him to check food temperatures at hot and cold food bars

C. Send him home

D. Make him put on disposable gloves before returning to food preparation area

9.) The purpose of wearing gloves while preparing food is to

A. Keep your hands from getting dirty

B. Replace handwashing

C. Protect your jewelry

D. Create a barrier that minimizes contamination

10.) A new employee has just been hired to work in the kitchen. What should he do with his hair?

A. Nothing

B. Comb his hair back

C. Trim his hair

D. Wear a hairnet

11.) Which of the following items are required to properly wash hands?

A. Cool water, bar soap and paper towels

B. Hand sanitizer and nail brush

C. Warm water at 38C (100.4F), liquid soap and paper towels

D. Warm water at 38C (100.4F), liquid soap and common towel

12.) Which of the following statements is TRUE?

A. Illness can be spread by almost every part of the human body

B. After washing your hands you can dry them on your apron

C. Gloves can replace handwashing

D. Personal hygiene has nothing to do with food contamination

13.) Which of the following is the proper procedure for storing cleaning supplies?

A. Store them in the storage area with food

B. Transfer them from their original containers

C. Store them in their original containers

D. Store them outside and behind the establishment, away from customers

14.) Which of the following statements about Shellfish is TRUE?

A. Shellfish must be delivered in a refrigerated truck

B. Shellfish must have a fishy odor

C. Shellfish shells must be open when delivered

D. Shellstock identification tags should be discarded once the delivery is complete

15.) If you follow the "First In First Out" (FIFO) procedure, you must

A. Prepare hot foods before cold foods

B. Regularly rotate stock so that older supplies are used first

C. Ensure customers who arrive first are served first

D. Empty garbage containers regularly

16.) To prevent contamination when serving food use

A. Latex gloves

B. Clean/sanitized utensils

C. Reusable plastic bags

D. All of the above

17.) Which of the following equipment can be used to reheat foods

A. Hot holding unit

B. Stove

C. Steam table

D. All of the above

18.) Effective Hazard Analysis Critical Control Point (HACCP) systems are built on

A. Whether the area for employees to relax in is suitable

B. A solid foundation of prerequisite programs

C. The number of menu items

D. Your relationship with your bank manager

19.) Why is food safety education important? Food safety training.

A. Can save lives

B. Helps to reduce the possibility of health violations

C. Protects the reputation of a business

D. All of the above

20.) What does improving our food safety culture mean?

A. Revenue from food sales is our primary goal

B. Food safety takes precedent

C. A change in behavior

D. Both B. and C.

Section Four

1.) What is the next step, if the critical limit has not been reached?

A. Verify your system is working

B. Record the temperature

C. Take corrective action

D. None of the above

2.) Hazard Analysis Critical Control Point (HACCP) is a useful tool for foodservice operations because it

A. Describes the proper way to thaw frozen foods

B. Provides a system designed to keep food safe throughout its flow in the establishment

C. Explains the temperature danger zone

D. Describes how to reheat leftover foods

3.) What is the first principle of a Hazard Analysis Critical Control Point (HACCP) system?

A. Keep records

B. Conduct a hazard analysis

C. Take corrective action

D. Verify the system is working

4.) Which of the following is an example of a Critical Control Point (CCP)?

A. Storing hamburger buns on bun racks

B. Cooking poultry parts to an internal temperature of 74C (165F) for 15 seconds

C. Measuring the amount of pepper in a recipe

D. Slicing tomatoes to no more than 4 mm (1/16th of an inch) thick

5.) Which of the following is a biological hazard?

A. Bleach

B. Metal

C. Mould

D. Broken glass

6.) Examples of a chemical hazard include

A. An earring in a bowl of soup

B. Toxic metals that leach through worn equipment

C. Mouldy bread

D. A feather in your chicken pot pie

7.) The 3 major parts of the cycle of transmission (how food can become contaminated) are food handler, food and

A. Hands

B. Environment

C. Cutting boards

D. None of the above

8.) Which of these is a physical hazard?

A. Mould

B. Food additive

C. Thumbtack/push pi

D. Bleach

9.) Cross-contamination is most likely to occur when

A. Food is undercooked

B. Food is held at room temperature

C. Utensils and equipment are not cleaned after being used

D. All of the above

10.) In high-temperature mechanical dishwashers, dishes must be exposed to the final sanitizing cycle of 82C (180F) for at least

A. 30 seconds

B. 15 seconds

C. 10 seconds

D. 5 seconds

11.) Cutting boards should be washed, rinsed and sanitized

A. After an interruption

B. At least every 4 hours when in continuous use

C. Before and after each use

D. All of the above

12.) Pest Control Operators can control insects with

A. Repellents

B. Contact Sprays

C. Residual Sprays

D. All of the above

13.) Which 2 methods can be used to sanitize equipment?

A. Water or chemicals

B. Heat or air

C. Heat or chemicals

D. Air or water

14.) Which is important when choosing a supplier?

A. The supplier works with you to schedule deliveries

B. The supplier uses approved sources

C. The supplier allows you to inspect their facilities

D. All of the above

15.) The definition of a pathogen is a

A. Disease-causing microorganism

B. Toxigenic bacteria that produces harmful toxins

C. Protective coating formed by some bacteria

D. Person who shows signs of being sick

16.) Which of the following is an important safe food handling practice?

A. Reheat hot food for service to an internal minimum temperature of 60C (140F)

B. Thoroughly mix raw and ready-to-eat foods

C. Clean food contact surfaces at the end of every day

D. Chill a tuna sandwich to 4C (40F) within 4 hours

17.) At what minimum temperature should hot foods be held on a self-service buffet?

A. 60C (140F)

B. 68C (154F)

C. 74C (165F)

D. 82C (180F)

18.) Before being served, hot potentially hazardous food from the refrigerator must be rapidly heated for 15 seconds to a minimum temperature of

A. 74C (165F)

B. 68C (145F)

C. 63C (145F)

D. 60C (140F)

19.) When cooked rice is held on a serving line, the temperature of the rice should be checked at least once every

A. Hour

B. 2 hours

C. 4 hours

D. 6 hours

20.) A server must wash his/her hands for a minimum of 20 seconds before

A. Handling place settings

B. Taking an order

C. Seating guests

D. Clearing a table