MULTIPLE CHOICE

DO NOT NEED TO EXPLAIN

Please answer carefully and accurately

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

C. Cut larger pieces into smaller pieces

B. Stir hot liquids with an ice wand

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

C Give the customer their money back

B. Discard the contaminated food

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)