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50 True/False questions

  1. SurfaceWhat kind of thermometer is used to take the temperature of equipment?

          

  2. Conduct an AnalysisWhat is the First Principal of HACCP

          

  3. Cutters - Any heavy machinery including cutters, grinders, patty forming machines, slicers, and saws are prohibited for use by minors, by law.Which of the following items would a minor be prohibited from operating in a kitchen: Ovens, Cutters, Ranges, Broilers

          

  4. Four HoursWhen cooling foods, what is the total number of hours that hot food has to be brought down to 41 degrees fahrenheit or lower

          

  5. PhysicalA piece of broken glass in food represents what kind of contamination?

          

  6. ImmersionWhat kind of thermometer is used for taking the temperature of thin foods (Hamburgers, Steaks, etc...)

          

  7. PenetrationWhich type of temperature probe would be most effective for measuring the internal temperature of a steak?

          

  8. Ready-to-eat foodWhich type of temperature probe would be most effective for measuring the internal temperature of a steak?

          

  9. Chemical HazardsWhat kinds of hazards are described on a MSDS?

          

  10. The Occupational Safety and Health AdministrationWhat factor will impact the effectiveness of sanitizers?

          

  11. Time/Temperature Control for SafetyThe meaning of the abbreviation TCS

          

  12. They have weakened immuned systems.Why are babies and elderly people more likely to get foodborne illness?

          

  13. First, ask "Am I in danger?" This step will determine whether to attempt to fight the fire or whether to immediately evacuate.What is the first thing to do in the instance of a fire?

          

  14. Food TamperingSoy, Peanuts, and Tree nuts might affect people with what condition?

          

  15. Chemical, Physical, and BiologicalWhat are the three kinds of hazards?

          

  16. Class CWhat kind of extinguisher should be used for regular combustables?

          

  17. FAT TOMWhat kind of thermometer is used to take the temperature of environments?

          

  18. 70-125 Degrees FahrenheitWhat is the temperature range at which pathogens grow MOST rapidly?

          

  19. Short and unpolishedHow should fingernails be kept and maintained by food handlers?

          

  20. temperature, contact time, and concentrationThe meaning of the abbreviation TDZ

          

  21. Class AWhat kind of extinguisher should be used for regular combustables?

          

  22. Viruses - Viruses carried by people are the main contributors to foodborne illness and foodborne illness outbreaksWhat does OSHA do?

          

  23. 6 hoursHow long will it take a pathogen in the TDZ to multiply sufficiently to make a person sick?

          

  24. A foodborne-illness outbreakThe loss of sales, negative exposure, low employee morale, and insurance premiums are all listed in our book as possibly resulting from what occurance?

          

  25. Food, Acidity, Time, Temperature, Oxygen, MoistureThe meaning of the abbreviation TCS

          

  26. 41-135 Degrees FahrenheitWhat is the temperature range at which pathogens grow MOST rapidly?

          

  27. 15 Seconds at 165 FWhat kind of extinguisher should be used for regular combustables?

          

  28. 41 degrees FahrenheitBefore storing, stock must be cooled to what temperature?

          

  29. They work with gas or electric grills that do NOT involve cooking over an open flameIn addition to basic food preparation (prior to cooking), what work can a 15 year old student perform in a foodservice environment?

          

  30. Cool waterWhat is one of the main external safety threats to a foodservice operation?

          

  31. Class BWhat kind of extinguisher should be used for regular combustables?

          

  32. AirWhat kind of thermometer is used to take the temperature of environments?

          

  33. either Protein or CarbohydrateWhat kinds of nutrients are TCS foods going to be?

          

  34. Temperature Danger ZoneThe meaning of the abbreviation TDZ

          

  35. The establishment can be held responsible (Ways to limit liability may include signage, regular facility checks, etc...)What is the full name of the Federal Agency which creates and enforces safety related standards for businesses?

          

  36. Purchase food from an approved and reputable supplierThe Most Important Step Managers can Take to Prevent Parasites

          

  37. The create and enforce safety-related standards in the workplaceThe Most Important Step Managers can Take to Prevent Parasites

          

  38. HandwashingWhat kind of thermometer is used for taking the temperature of thin foods (Hamburgers, Steaks, etc...)

          

  39. Personal Protective Equipment (PPE)What kinds of nutrients are TCS foods going to be?

          

  40. PenetrationWhat kind of thermometer is used for taking the temperature of soups or liquids?

          

  41. Time and Temperature. While all of the other items can often be controlled by food handlers, the easiest and best way for food handlers to ensure safety is by monitoring and controlling time and temperature.On which of the following should food handlers focus, in order to ensure food safety: 1) acidity and time, 2) time and temperature, 3) food and acidity, 4) oxygen and moisture

          

  42. Food AllergiesWhat is one of the main external safety threats to a foodservice operation?

          

  43. How and when employees should respond to emergenciesWhy are babies and elderly people more likely to get foodborne illness?

          

  44. In the refrigeratorWhich type of temperature probe would be most effective for measuring the internal temperature of a steak?

          

  45. Notifying and Training employees about dangerous chemicals in the workplaceHAZCOM Standards are met by Employers by

          

  46. 4 hours remain. (Remember that cooling occurs over 6 hours, 2 hours to 70 and 4 hours to 41 or below. The cooling process allows for 6 total hours.) (117)This is what an emergency plan includes

          

  47. EggsThis product should be USDA inspected and marked in order to comply with USDA standards and to be acceptable for receiving

          

  48. Cross-contaminationWhich type of temperature probe would be most effective for measuring the internal temperature of a steak?

          

  49. 4 hoursHow long will it take a pathogen in the TDZ to multiply sufficiently to make a person sick?

          

  50. Collect physical evidence, fill out OSHA forms, interview all witnesses.

    Hint: Remember that the accident investigation process is about collecting, recording, and reporting what happened in an accident. The only additional steps are keeping all employees informed of procedures (Sept 7) and posting emergency phone numbers (Step 8)
    Which of the following steps are included as a part of the accident investigation process: Contact OSHA, Collect physical evidence, call an ambulance, throw away hazardous materials, display caution signs, contact a physician, fill out OSHA forms, interview all witnesses, retrain employees.