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90 True/False questions

  1. In which two ways can a food handler chemically contaminate food?Not washing hands properly
    Not washing foods properly

          

  2. What should you do for your staff to reinforce the importance of high food safety standards?-Motivate them
    -Offer resources and training
    -Provide solid supervision

          

  3. Whcih is the correct way to handle a product that falls outside critical limits (e.g. chicken held at 130 degrees)?Destroy the product

          

  4. What type of container should NOT be used to store acidic foods?Metallic

          

  5. What are two food service controls that can be used to minimize the risk of contamination?-Serve food quickly after cooking, cooling, or reheating
    -Separate raw food and ready-to-eat food

          

  6. Which of the following best describes a food safety policy?-Getting activities completed efficiently and effectively with and through other people

          

  7. Which of these is NOT true with respect to mold?Cooking always destroys mold

          

  8. Which is accurate about bacteria?-The majority of bacteria are harmless
    -Food poisoning bacteria are the most significant biological contaminant

          

  9. Which of the following best describes the concept of management?-Getting activities completed efficiently and effectively with and through other people

          

  10. Which of the following has recently become another reason to practice good food safety principles?increase in media attention and coverage

          

  11. A good pest control program will help prevent each of the following except:Loss of customers and profits caused by selling poor quality food

          

  12. Which of these two statements are true concerning shellfish food poisoning?All equipment and surfaces need to be cleaned

          

  13. All of the following are common allergens except:Improperly canned food

          

  14. When may food be contaminated?Before delivery
    During preparation by employees with poor hygiene
    After it is served to customers

          

  15. What are the four stages of training?The body's immune response to a food it mistakes as harmful

          

  16. Employees can help ensure food safety during preparation by-Minimizing the handling of food
    -Using disposable clorths for wiping hands
    -Following a "clean as you go" policy

          

  17. What are the three main types of contamination?To remove food residue, dirt and grease from surfaces

          

  18. What is the maximum time you should wear a pair of gloves when doing the same task?To prevent food contamination

          

  19. What is the main reason for having a good food safety program?To prevent food contamination

          

  20. What does a HACCP-based inspection focus on?-The majority of bacteria are harmless
    -Food poisoning bacteria are the most significant biological contaminant

          

  21. The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What do the two T's stand for?Time
    Temperature
    ______________
    (Food
    Acidity
    Time
    Temperature
    Oxygen
    Moisture)

          

  22. Which of these is NOT a best practice you should follow during an inspection?Clothing and equipment
    Hand-contact surfaces
    Food-contact surfaces

          

  23. Which of the following statements is true about cleaning and sanitizing?The machine should be cleaned at least once a week

    ARE TRUE:

    -The correct water temperature should be monitored and maintained
    -Items placed in the dishwasher should be rinsed first
    -The manufacturer's operating instructions should be followed

          

  24. For hot water sanitization, items should be immersed in water for 30 seconds at what temperature?171 degrees

          

  25. What are some ways that food pests can enter a building?Before delivery
    During preparation by employees with poor hygiene
    After it is served to customers

          

  26. Cleaning schedules must clearly specify details regarding all the following except:Who should be notified if a cleaning supply needs to be replinished

    SHOULD SPECIFY:

    What equipment should be cleaned
    Which staff members are responsible for what tasks
    When the cleaning should take place

          

  27. What is the order of a typical CIP sequence?Motivate
    Teach
    Supervise
    Test

          

  28. What areas of your building should you maintain as part of your food safety programLocal regulatory agency

          

  29. Which bacteria cause a highly deadly foodborne illness?-Personal hygiene, health screening and illness -reporting procedures
    -Effective temperature control and monitoring practices
    -Procedures for handling foodborne disease outbreaks

          

  30. What is the purpose of cleaningMotivate
    Teach
    Supervise
    Test

          

  31. What is the goal of establishing verification procedures?To create a system that confirms that HACCP is working

          

  32. Which two practices does a successful integrated pest management (IPM) program balance?-They must take and pass an exam administered by the state
    -They must attend training on a continual basis

          

  33. What term describes specified values for control measures that eliminate or reduce hazards at CCPs?Ensures that food is safe

          

  34. Why is it so crucial to follow safe practices when thawing food?Because dormant bacteria remain in frozen food and will start to multiply when the food's temperature is raised

          

  35. What is true about spores produced by bacteria?Spores are very difficult to kill

          

  36. Which best describes the result of choosing the right thermometer to use?Ensures that food is safe

          

  37. Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food?increase in media attention and coverage

          

  38. Which two of the following statements are true of CIP equipment?All equipment and surfaces need to be cleaned

          

  39. Which material may be used for serving food only if the utensil is a part of the uninterrupted process of cooking through service?Cast iron

          

  40. Which pest has the least ability to spread diseaseAnts

          

  41. What is one way customers can help minimize pests at outdoor dining areas?Metallic

          

  42. Each of the following statements is true regarding dishwashing machines except:Meats can be used or sold up to three days past their use-by date
    ______________________________________________________
    ARE TRUE

    -Meat needs to be stored at 41 degrees or below
    -Before storing and prepareing meat, ensure that it is firm and elastic and has a fresh odor
    -Meat should be stored in its original packaging, or in clean and sanitized containers or airtight, moisture-proof wrapping

          

  43. Each of these is an example of suitable facilities for hand washing exceptseveral choices of soap at each sink

    ARE SUITABLE:

    -Separate sinks for food handlers dealing with raw food
    -Separate facilities for hand washing and for food washing
    -Handwashing sinks close to the entrance of the food preparation area

          

  44. What are two steps employees can take to protect against food service contamination?Botanical
    Chemical
    Biological

          

  45. What is integrated pest management (IPM)?An approach to pest control in which a wide range of practices are used to prevent or solve pest problems

          

  46. Equipment not designed for food contact but used in food preparation areas should be-Minimizing the handling of food
    -Using disposable clorths for wiping hands
    -Following a "clean as you go" policy

          

  47. What are two things you should do when it comes to pest control?Prevent time-temperature abuse
    Prevent cross-contamination

          

  48. What is a food allergy?The body's immune response to a food it mistakes as harmful

          

  49. At what temperature do food poisioning bacteria most rapidly multiply? (Temperature Danger Zone)Between 41-135 degrees

          

  50. According to the FDA Food Code, carpeting may be used in which of the followingDining room

          

  51. True or false?
    People, products and premises are all things that can be governed by food safety standards
    Better positioning within the food industry

          

  52. What resource would you check for information about the hazards of a specific chemical and directions for safe use?Material Safety Data Sheet (MSDS)

          

  53. What is the term for the process of reducing microorganisms to a safe level?Material Safety Data Sheet (MSDS)

          

  54. What does a flow diagram provide for hazard analysis?A map of the sequence of steps or operations involved with a particular food item of process

          

  55. All but which of the following statements are true regarding previously cooked and cooled TCS foods (PHFs)?-It should have sufficient access points to allow inspection
    -It should be self-draining

          

  56. All of the following are common causes of chemical contamination except forRice
    _________________
    ARE ALLERGENS:
    Milk
    Eggs
    Fish and shellfish
    Tree nuts and peanuts
    Wheat
    Soy/soybeans

          

  57. Where are handwashing stations NOT required?Motivate
    Teach
    Supervise
    Test

          

  58. Which of these is an acceptable way to use non-drinking (non-potable) water?Cooking always destroys mold

          

  59. Which of these is a main vehicle for virus transfer?Clothing and equipment
    Hand-contact surfaces
    Food-contact surfaces

          

  60. Why should you use a colored bandage to cover wounds?In the food prep area
    _________________________
    DO NOT WEAR APRONS:
    When taking out the trash
    When entering the dining part of the restaurant
    When visiting the restroom

          

  61. What is the most common bacteria associated with people?Staphylococcus aureus

          

  62. Which two are benefits of good food safety standards?-reduced costs from food waste
    -reduced costs from fines

          

  63. What are two most important things to do when protecting food?Prevent time-temperature abuse
    Prevent cross-contamination

          

  64. All of the following are examples of TCS foods (PHFs) except:Better positioning within the food industry

          

  65. Which two are required for licensed PCOs?-They must take and pass an exam administered by the state
    -They must attend training on a continual basis

          

  66. What is the best resource for additional information about a pesticide?Material Safety Data Sheet (MSDS)

          

  67. Which is NOT your responsibility with respect to government food safety regulation?Finding out which inspectors are more lenient and dealing only with them

    ARE YOUR RESPONSIBILITY:
    -Becoming familiar with the agencies involved in the US food safety system
    -Determining which federal, state, and local agencies regulate your establishment
    -Obtaining copies of any regulations to which your establishment is subject

          

  68. What areas of vulnerability does a good food safety program address?People and buildings

          

  69. Which of the following is true regarding food safety and stock rotation?-Getting activities completed efficiently and effectively with and through other people

          

  70. Each of the following is an advantage of using a PCO except:-Getting activities completed efficiently and effectively with and through other people

          

  71. Which is the main objective of food safety training on food premises?-reduced costs from food waste
    -reduced costs from fines

          

  72. Which of these is the most important concern with respect to the design of food premises?Cooking always destroys mold

          

  73. All kitchen equipment must beSanitized daily

          

  74. Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?Competency testing

          

  75. What are the three methods of cross-contamination?Botanical
    Chemical
    Biological

          

  76. Each of the following statements is true regarding the proper storage of meat exceptMeats can be used or sold up to three days past their use-by date
    ______________________________________________________
    ARE TRUE

    -Meat needs to be stored at 41 degrees or below
    -Before storing and prepareing meat, ensure that it is firm and elastic and has a fresh odor
    -Meat should be stored in its original packaging, or in clean and sanitized containers or airtight, moisture-proof wrapping

          

  77. What two warning signs should you look for to identify contamination at delivery?Food not properly protected
    Damaged packaging

          

  78. What is the most effective way to communicate your policies?Write them down and share them with employees

          

  79. An employeed would NOT have to notify the management of the following symptomssliced bread
    ________________
    ARE TCS (PHFs):
    Milk, milk products and eggs
    Meat, poultry, fish, shellfish, and crustaceans
    Sliced melons

          

  80. What is the most important reason for wearing hair restraints?To reduce contamination hazards associated with people

          

  81. What is the most important reason for promoting good personal hygiene?To reduce contamination hazards associated with people

          

  82. When surfaces are in contact with time/temperature control for safety (potentially hazardous) foods, what is the maximum amount of time allowed between sanitzations?It should outline management's responsibilities and should also be used to communicate standards to the staff

          

  83. Which monitoring method would address staff understanding of the importance of CCPs, target values, and critical limits?Competency testing

          

  84. What is the best way to prevent backflow from a cross-connection?Pre-rinse
    Wash with detergent
    Intermediate rinse
    Sanitization
    Air dry

          

  85. Whom should you contact with questions about food safety policy?Local regulatory agency

          

  86. Which of these is the federal government's "best advice" to minimize the incidence of foodborne illness?FDA Food Code

          

  87. Which 3 should be included in a food safety policy?It should outline management's responsibilities and should also be used to communicate standards to the staff

          

  88. In which two cases should employees inform you of illness?-When they or a household member have diarrhea
    -When they have eaten a meal that caused food poisoning

          

  89. When should food handlers wear their aprons?In the food prep area
    _________________________
    DO NOT WEAR APRONS:
    When taking out the trash
    When entering the dining part of the restaurant
    When visiting the restroom

          

  90. Each of the following factors makes food preparation potentially hazardous except:Cleaning the food preparation are too often