MULTIPLE CHOICE

DO NOT NEED TO EXPLAIN

Please answer carefully and accurately

1. 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

2. 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

3. 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

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

A. Missing label

B. Swollen top or bottom

C. Dented end

D. All of the above

5. 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)

6. 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

7. 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)

8. 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

9. 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

10. 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