MULTIPLE CHOICE

DO NOT NEED TO EXPLAIN

Please answer carefully and accurately

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 pin

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