Food Safety Quiz Guide Questions and Answers correct

Food Safety Quiz Guide Questions and Answers correct LESSON 1: What is the most direct cause of customer loyalty? High food Safety Standards All of the following are the most common Critical Control Points (CCPs) EXCEPT: Customer Service A food handler's duties regarding food safety include all of the following practices EXCEPT: Periodically test food for illness causing microorganisms Which one of the following steps is NOT one of the seven HACCP steps? Create a cost analysis Creation of which one of the following quality programs is a management responsibility? Assurance Local health codes establish requirements for all of the following subjects EXCEPT: Price Controls Which one of the following duties is management's responsibility to ensure food safety? Preventing infected employees from contaminating food. Why must the manager sign the inspection document after the inspector has completed the investigation? To confirm that the inspection has taken place. Which agency publishes the food code? FDA What is the best way to prevent poor food safety? Employee Training LESSON 2: Salmonella Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps Hepatitis A A Liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene. Escherichia (E) Coli The primary symptom of this bacterium is diarrhea and it can be prevented by cooking at safe temperature Norovirus This virus is also known as "Stomach Flu" and the main symptom include nausea, vomiting, and stomach cramps. Shigella This bacterium has also been known to be spreaded by flies that have lit upon contaminated materials. Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? Botulism What is the easiest way to recognize foods contaminated with spoilage bacteria? Changes in color and smell Which one of the following food contaminations is best prevented by cooking to safe temperatures? E. Coli One of the most important reasons for using only reliable water sources is to reduce: The number of parasites, such as Cyclospora Cayetanensis, that can infest foods. An organism that lives in or on another organism, often with harmful side effects—but without benefits is: Parasite All of the following bacteria can cause foodborne illness EXCEPT: Which one of the following situations would MOST LIKELY promote bacterial contamination? Touching raw chicken and then cooked chicken without changing gloves. Which one of the following food contaminations is usually associated with undercooked chicken? Salmonella Which bacteria cause the greatest harm in the food industry? Pathogenic All of the following bacteria can cause foodborne illness EXCEPT: Acidophilus milk Toxins from seafoods, mushrooms, and molds present the greatest potential for: Chemical contamination Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? Heat Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of: Physical contamination Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect? Educating employees about clean, responsible, and legal food handling. Which one of the following contaminants is a physical contaminant? Hair An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks? Pests have gotten into the bag and left waste secretions in the oatmeal. You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take? Caution the food handler that she must clean and sanitize her knife. The contamination that results from the spread of bacteria from meat to vegetables is called: Cross Contamination Contamination of food items by other living organisms is known as: Biological contamination Perhaps the most common vehicle of contamination in the food industry is: Hands, and so should be washed often. Around ______ most bacteria stops growth 41 F Good refrigeration temperatures may be anywhere from ______ 34 F - 40 F In heat preservation, canned foods must be heated to ______ 249 F To thaw food using the submerging method, the food must be submerged under drinking water below or at _____ 70 F Internal food temperature for safe food should be _____ 130 F - 190 F Hot food display must be held at ______ or above 135 F or above In degrees Fahrenheit, what is the temperature range of the Danger Zone? 41 F - 135 F Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately? Pasteurization The best temperature for short-term refrigeration storage is: 34 to 40 °F Food preservation does all of the following EXCEPT: Promotes the growth of microorganisms. "Chilling" is most commonly practiced by: Commercial food distributers Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in: 10 to 20 minutes The preservation technique that attempts to remove moisture is: Dehydration Reheated food items must be heated for a minimum of 15 seconds to at least: 165 °F All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: Processed garlic oil mixtures It is important that food servers are trained to know food ingredients because: They will need to help customers who have food allergies. Because of the risk of spreading Staphyloccocus aureus, which area of their bodies should employees be trained to avoid touching? Mouths and noses Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take? Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders. The MOST important reason for having food handlers wear hair restraints is to: Prevent food handlers from contaminating their hands by touching their hair.