MULTIPLE CHOICE

DO NOT NEED TO EXPLAIN

Please answer carefully and accurately

Section One

1.) When designing a restaurant, the layout should allow food to flow in how many directions?

A. One

B. Two

C. Multiple

D. It is not important

2.) Temporary foodservices are to have:

A. A floor and roof built to keep out contaminants such as dust, rain, birds, etc.

B. Potable water available for handwashing

C. Cold and/or hot holding units, when serving potentially hazardous foods

D. All of the above

3.) Crisis management

A. Is only for the owner to worry about need to worry about

B. Is not really something that grocery stores

C. Requires a written plan in case a crisis

D. Cannot be planned ahead of time situation happens

4.) During an inspection, the Public Health Inspector is looking for

A. The location of fire extinguishers

B. Proper food handling

C. Food from approved sources

D. Both B and C

5.) Which level of government can create by-laws to deal with food premises requirements not in a regulation?

A. Federal

B. Provincial

C. Municipal

D. International

6.) When did the chicken breasts first become unsafe to serve?

A. Prepared at room temperature from 7 a.m. to 8 a.m.

B. Cooked to at least 71C (160F) from 8 a.m. to 9 a.m.

C. Cooled at room temperature from 9 a.m. to 4 p.m.

D. Moved back to the refrigerator from 4 p.m. to 5 p.m.

7.) Why should you never thaw food at room temperature?

A. Food may be in the Temperature Danger Zone for too long

B. Pathogenic microorganisms may start to multiply

C. Food may become unsafe to eat

D. All of the above

8.) Which is a safe method for cooling cooked foods?

A. Place hot food in the refrigerator

B. Stir hot liquids with an ice wand

C. Cut larger pieces into smaller pieces

D. Both B and C

9.) In the first stage of cooling, hot foods must be cooled within 2 hours from

A. 60C (140F) to 20C (68F)

B. 20C (68F) to 4C (40F)

C. 60C (140F) to 4C (40F)

D. 74C (165F) to 10C (50F)

10.) All of the following items need to be stored in the same refrigerator. Which item should be stored on the top shelf?

A. Prepared vegetables

B. Raw salmon

C. Raw ground beef

D. Raw chicken

11.) If pests are found in food you should

A. Do nothing, it is not a food safety concern

B. Discard the contaminated food

C. Give the customer their money back

D. Remove the pests from the food prior to preparation for service

12.) Sanitizing

A. Removes dirt and stains

B. Reduces the number of harmful microorganisms

C. Is the same as sterilizing

D. Rinses detergent from equipment

13.) Cloths, sponges and scrubbing pads

A. Can be used to wipe up raw animal foods

B. Need to be sanitized and air-dried before storing them

C. Should be soaked in hot water for 2 hours to ensure they are sanitized

D. All of the above

14.) In a 3-compartment sink, the steps in manual dishwashing are

A. Scrape and pre-rinse

B. Wash, rinse and sanitize

C. Air-dry

D. All of the above

15.) You must wash your hands after

A. Using the restroom

B. Storing clean dishes

C. Eating or drinking beverages

D. Both A and C

16.) Bacteria can spread very quickly throughout a foodservice or food retail operation because they can survive on or in

A. Skin and clothes

B. Throat and intestines

C. Scabs and scars

D. All of the above

17.) Salmonellosis is an infection that causes an estimated 88,000 foodborne illnesses per year. Implicated foods are

A. Poultry, shell eggs, egg custard and sauces

B. Sliced melons and tomatoes

C. Fish and shrimp

D. All of the above

18.) Spores

A. Have very thick walls that protect them from cooking and freezing temperatures

B. Grow and multiply very quickly

C. Never revert to a vegetative state

D. Are very easy to destroy by washing with soap and water

19.) Pathogens grow best in the temperature danger zone; therefore, managers need to make sure employees understand the importance of temperature and

A. Acidity

B. Moisture

C. Time

D. Food nutrients

20.) Which of the following temperatures is correct for freezer storage of meat and poultry?

A. -16C (3F)

B. -14C (7F)

C.-18C (0F)

D. -15C (5F)

Section Two

1.) Flies spread disease-causing microorganisms

A. With their eggs, mouths, feet, feces, hair and vomit

B. By gnawing on surfaces

C. By burrowing in behind freezers and stoves

D. Flies are a nuisance but do not spread disease

2.) What do you use to ensure there is enough sanitizer in the third (3rd) sink?

A. Measuring cup

B. Test papers

C. Ruler

D. All of the above

3.) Garbage containers should be

A. Easy to clean

B. Always covered when not in use

C. Kept away from food storage areas

D. All of the above

4.) The master cleaning schedule should include what is to be cleaned, who is to clean it, when it is to be cleaned and

A. Why it is to be cleaned

B. How it is to be cleaned

C. Sign-off sheets verifying the job has been

D. Both B and C

5.) Lux is a measurement of lighting. Which area should the lux be highest (brightest)

A. Walk-in cooler

B. Food preparation area

C. Washroom

D. Dry food storage area

6.) Food fraud is when food is put on the market for financial gain and may be

A. Unfit or harmful

B. Misbranded

C. Stolen

D. All of the above

7.) An indication that a canned product is not safe to be used is a

A. Missing label

B. Swollen top or bottom

C. Dented en

D. All of the above

8.) At what temperature should shell eggs be received?

A. Room temperature

B. 4C (40F)

C. 7C (45F)

D. 10C (50F)

9.) Why do self-service food bars/buffet tables need special precautions to control temperatures and prevent contamination?

A. Foods are displayed for extended periods of time in high traffic area

B. The sneeze guard needs to be cleaned more often

C. Food needs to be continually filled

D. Both B, and C

10.) Dry foods should be stored off the floor at least

A. 2.5 cm (1 inch)

B. 10 cm (4 inches)

C. 15 cm (6 inches)

D. 20 cm (8 inches)

11.) In the case of a recall, individual food containers are to have a/an

A. Data logger

B. Inspection stamp

C. Lot code

D. Best-before date

12.) Safe hot and cold holding practices include

A. Check food temperature every 5 hours

B. Provide long-handed utensils so hands do not touch the food

C. Add new food to the old food

D. Make large batches so that food does not run out during rush hour

13.) Which one of the following symptoms could be the result of an allergic reaction?

A. Hives and vomiting

B. A chipped tooth

C. Bruising

D. Blood loss

14.) Every 20 minutes in ideal conditions, bacteria

A. Change into a spore

B. Produce toxins

C. Grow by dividing in two

D. Die

15.) A bacteria commonly found in infected sores and cuts that can be to food by an employee's hands is

A. Shigell

B. Clostridium botulinum

C. Staphylococcus aureus

D. Salmonella

16.) Jim came to work with an open cut on his hand? Prior to working with food, he needs to

A. Do nothing about the cut, as he will be using tongs

B. Cover the injury with a clean dry bandage

C. Wear waterproof vinyl gloves over the bandage

D. Both B, and C

17.) Which one of the following actions by an employee can lead to the contamination of food?

A. Washing hands regularly

B. Wearing artificial nails while bagging donuts

C. Covering a cut with a single-use glove

D. Drying hands with a disposable paper towel

18.) The temperature of a pot of chicken noodle soup is best measured by taking a temperature reading

A. At the surface

B. In the center of the batch

C. At the bottom of the pot

D. Near the edge of the pot

19.) According to the Canadian Food Retail and Food Services Code chart, fresh fish should be cooked on a grill to a minimum internal temperature of

A. 60C (140F)

B. 63C (145F)

C. 70C (158F)

D. 74C (165F)

20.) When taking the internal temperature of food, you must

A. Use the proper thermometer

B. Do not over-insert the thermometer and avoid bones

C. Wat at least 15 seconds before reading the thermometer

D. All of the above