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69 True/False questions

  1. Which of the following is considered a type of hazard when conducting a hazard analysisChemical hazard

          

  2. A chef takes leftover beef tips out of walk in cooler and cuts them into smaller pieces to use in a soup. After adding the beef to the soup stock, the chef should?41 degrees F (5C) or below

          

  3. Vermin infestation must be prevented becauseInsects and rodents can carry pathogenic microorganisms, contaminate food, and make people ill

          

  4. The correct manual warewashing procedure in a three compartment sink is to110 degrees unless a different temperature is recommended by the detergent manufacturer

          

  5. Which of the following bacteria are associated with foodborne illnesses?Tuna

          

  6. How many individual cases of a foodborne illness are required for it to be classified as a foodborne disease outbreak?Intoxication

          

  7. A disadvantage of using a chlorine compound as a sanitizer is thatBe calibrated and accurate within 2 degrees

          

  8. Which of the following is not a part of an integrated pest management systemStaphylococcus aureus, clostridium botulinum, bacillus cereus

          

  9. A thermometer used to check food temperature should?Be calibrated and accurate within 2 degrees

          

  10. After washing your hands you should:Pre planned actions

          

  11. A food employee in a hospital kitchen who is diagnosed with an illness from salmonella typhi shall be excluded from working there for ?When the gloves they're wearing become soiled or torn, at least every four hours if performing the same continuous task, after handling and raw meat.

          

  12. Which of the following would be a critical control point for a food establishment serving hamburgers?Cooking hamburger patties

          

  13. A parasite associated with raw or undercooked seafoodAnisakis simplex

          

  14. Hamburger patties must be Cooked to an internal temperature of ____ for at least ____ seconds.155 degrees for 15 seconds

          

  15. Which of the following bacteria are associated with foodborne infections?Salmonella, Listeria monocytogenes, campylobacter jejuni

          

  16. Biological agents can cause illness through infection orIntoxication

          

  17. What three things must a person prove when using a food establishment for causing a foodborne illnesses?Microorganisms

          

  18. Garbage containers must be water proof, easily relatable, durable, andResist penetration by vermin

          

  19. At a minimum, the temperature of cold foods on a salad bar should be checked every ?41 degrees F (5C) or below

          

  20. Which of the following is an approved use of non potable water?Establish supplier specifications

          

  21. Which of the following is NOT one of the seven principals of HACCP?Tomatoes cooked in a copper pot. Copper water lines connected to a carbonated beverage dispenser without a proper backflow prevention device., insecticide applied to cove bases and around exterior door moldings by the manager of the establishment.

          

  22. A customer consumed potato salad prepared at a local deli, the customer began to experience nausea and vomiting and recovered within two day. The likely culprit of this foodborne illness wasStaph

          

  23. What is the single greatest threat to food safety?Run under cool water,use a microwave, or use a refrigerator

          

  24. Pathogenic bacteria associated with foodborne illness will only grow on foods with a water activity (Aw) of at least____and a pHone greater than____Anisakis simplex

          

  25. Foods that have been improperly thawed can be hazardous because?They receive no further washing or cooking prior to being eaten

          

  26. The final sanitizing rinse in a high-temperature warewashing machine should beAt 180 degrees

          

  27. A cross connection occurs whenPre planned actions

          

  28. An employee is operating an automatic conveyor type warewashing machine alone. The employee loads racks of dishes, pre-rinses the dishes, and slides the racks up to an opening where a conveyor pulls the racks into the machine. Before putting the clean away the employee mustProperly wash his hand

          

  29. Commonly found living in, and on, up to 50% of all peopleStaphylococcus aureus

          

  30. First in first out (FIFO) is meant to remind food service workers to?Maintain the facility and practice good sanitation so that food and water sources and harborage areas for pests are minimized or eliminated

          

  31. Which of the following is the responsibility of the person in charge?Use in an air conditioner to cool air

          

  32. When thawing a frozen ham, a worker may?The six factors effecting bacterial growth, Food,Acidity, Time, Temperature, Oxygen, and Moisture

          

  33. A hazard analysis critical point (HACCP) system focuses on:Anisakis simplex

          

  34. Fried chicken being held under a heat lamp on a buffet line should have a minimum internal temperature ofA block grease trap will cause wastewater to back up and over flow

          

  35. Food employees must wash their hands?Before and after handling raw foods. After cleaning tables or handling soiled dishes. After taking the garbage out.

          

  36. The temperature of the wash water in the first compartment of a three compartment sink should be at leastWash rinse sanitize and air dry

          

  37. If a food employee has an open sore on his hand, should he be allowed to perform his usual job functions (which include the handling of raw and uncooked foods)?Yes if the worker keeps the sore properly bandaged and wears a glove to protect the bandage.

          

  38. Grease traps must be cleaned on a regular schedule becauseInsects and rodents can carry pathogenic microorganisms, contaminate food, and make people ill

          

  39. What are the risk factors that are frequently contributed to a foodborne illnesses?Staphylococcus aureus, clostridium botulinum, bacillus cereus

          

  40. After they have been properly cleaned and sanitized, glasses should be stored?Bacteria may have been allowed to grow during the thawing

          

  41. Which of these diseases may be transferred from person to person through food?Ensuring compliance with the fad model food code, being a certified food protection manager or demonstrating a working knowledge of food service sanitation concepts and ensuring food safety

          

  42. The temperature of foods held in a walk in refrigerator should be maintained at?41 degrees F (5C) or below

          

  43. The most effective way to prevent backflow is withAn air gap

          

  44. A step in the process where control must be applied in order to prevent or eliminate a hazard, or reduce it to an acceptable level is called aCritical control point

          

  45. The most effective way to control pests is toMaintain the facility and practice good sanitation so that food and water sources and harborage areas for pests are minimized or eliminated

          

  46. What food would be considered a potentially hazardous food?Banna

          

  47. A food employee arrives at work and informs the manager he has been diagnosed with shigellosis. The manager must_____?Immediately exclude the employee from the facility and contact the local regulatory agency

          

  48. Every CCP must havePre planned actions

          

  49. Approximately how many deaths are attributed to a foodborne illness each year?5,000

          

  50. Which of the following is the most important in preventing the spread of microorganisms in a food establishment?Effectively washing hands

          

  51. Non potentially hazardous foods are frequently?Dry

          

  52. Why do young children have a higher risk of contracting a foodborne illness?There immune system s are less developed than that of an adult

          

  53. The steps for effective hand washing are:Wetting hands with hot running water, applying soap,rubbing hands together vigorously for at least 20 seconds, scrubbing under fingernails, rinsing hands under running water, drying hands on a paper towel or with a hot air dryer.

          

  54. Hand washing sinks must includeHot and cold running water, soap,an acceptable method for drying hands, and a waste receptacle if paper towels are used

          

  55. Which of the following is not included on a material safety data sheet ( MSDS) ?Instructions for disposal of the material

          

  56. Corrective actions must beA critical limit established

          

  57. The term "personal hygiene" refer to?An individual's general state of health, his hygiene practices and habits, and the cleanliness of his person and clothing.

          

  58. Floors, walls, and ceilings should be cleaned?Hot and cold running water, soap,an acceptable method for drying hands, and a waste receptacle if paper towels are used

          

  59. Which of the following represent a potential chemical hazard?Ensuring compliance with the fad model food code, being a certified food protection manager or demonstrating a working knowledge of food service sanitation concepts and ensuring food safety

          

  60. Manual hot water sanitizing of dishes requires that the dishes be completely immersed in water that is at least171 degrees for 30 seconds

          

  61. What food would be considered a non-potentially hazardous food?Banna

          

  62. Food employees using gloves must remove their gloves, wash their hands, and put on a new pair?When the gloves they're wearing become soiled or torn, at least every four hours if performing the same continuous task, after handling and raw meat.

          

  63. Which of the following is usually associated with scombroid poisoning?Salmonella, Listeria monocytogenes, campylobacter jejuni

          

  64. Ready to eat food can be considered potentially hazardous becauseBacteria may have been allowed to grow during the thawing

          

  65. The distance after an air gap between the supply pipe and the flood rim must beAt least two times the diameter of the supply line,but never less than 1 inch

          

  66. HACCP plan validationDocuments that your plan will control hazards

          

  67. An advantage of using a quaternary ammonium compound as a sanitizer is that?It isn't as effective at a pHone below 6.0 or above 7.5.

          

  68. The acronym FAT TOM refers to?A critical limit established

          

  69. What food should be stored on a bottom shelf of a refrigeratorAny raw chicken beef or pork