Food Safety Exam Questions And Correct Detailed Answers

a.) Loss of customers and sales b.) Loss of good reputation c.) Lawsuits resulting in lawyer and court fees d.) Increased absence of employees - Correct Answers List four impacts of foodborne illnesses to a food service establishment -Young children and the elderly -Infants and pregnant women -Those with weakened immune systems - Correct Answers What groups of people are at higher risk than the general population for contracting a foodborne illness? - Correct Answers Where can Idaho's food safety rules for food service establishments be found? True - Correct Answers True or False Biological hazards are responsible for more foodborne illnesses than any other hazard The Idaho Food Code - Correct AnswersWho enforces Idaho's food safety rules? To deliver safe, quality food to the person eating it. - Correct AnswersWhat is the responsibility of a food service employee? Anything that interferes with providing safe food - Correct AnswersWhat is a food hazard? a.) Physical- Dust b.) Chemical- Cleaning solutions c.) Biological- Bacteria - Correct AnswersWhat is the three categories of food hazards and give one example for each. a.) Bacteria b.) Viruses c.) Parasites d.) Fungi - Correct AnswersWhat are four categories of microorganisms? True - Correct AnswersTrue or False Bacteria and fungi can grow in foods False - Correct AnswersTrue or False Bacteria, yeasts and molds are all bad for you False - Correct AnswersTrue or False Viruses and parasites grow on foods -Food -Acidity -Temperature -Time -Oxygen -Moisture - Correct AnswersWhat does FAT TOM stand for? Food- High in protein foods Acididty- Low acidity (pH - 4.6 to 7) Temperature- 90 to 110 F Time- 4 hours in the Danger Zone Oxygen- Requirements Vary Moisture- Water activity of 0.85 - Correct AnswersHow does FAT TOM affect bacterial growth? Spore - Correct AnswersWhich form of a bacterial cell is more resistant to heat? Vegetative Cell or Spore low - Correct AnswersSpores return to vegetative cells under what kinds of conditions? Spores - Correct AnswersNormal cooking temperatures do not kill what? Potentially Hazardous Food - Correct AnswersFoods that support the rapid growth of bacteria Protein, acid, moisture - Correct AnswersPotentially hazardous foods are generally high in______, low in ______ and high in ________. -Any food of animal orgin (Red meat, poultry, fish) -Any food of plant orgin that has been heat treated -Raw seed sprouts -Cut melon - Correct AnswersThe Idaho Food Code's definition of a PHF includes: a.) Infection- ingested cells grow in the gastro-intestinal tract b.) Toxin- ingest toxin produced by pathogens - Correct AnswersFoodborne illness occurs when consumed food contains: -Nausea -Vomiting -Diarrhea -Fever -Jaundice (in hepatitis A) -Abdominal cramps - Correct AnswersList six common symptoms of foodborne illnesses: -Shellfish -Salad Dressing - Correct AnswersWhat foods are a source for the norovirus infection? Cook raw shellfish all the way through - Correct AnswersList a control measure for norovirus -Nausea -Vomiting -Diarrhea -Abdominal pain -Headache -Low fever - Correct AnswersWhat are symptoms of the norovirus infection -Poultry -Raw milk -Beef -Pork - Correct AnswersWhat foods can make you contract campylobacter? -Avoid cross-contamination -Cook thoroughly - Correct AnswersWhat are two control factors for campylobacter? -Poultry -Eggs -Meat -Raw milk -Fresh produce - Correct AnswersWhat food can make you contract salmonella? -Avoid cross-contamination -Cook thoroughly - Correct AnswersWhat are two control factors for salmonella? -Raw and undercooked ground beef -Lettuce -Unpasteurized apple juice - Correct AnswersWhat foods can make you contract E.coli? -Avoid cross-contamination -Cook thoroughly - Correct AnswersWhat are two control factors for E.coli A bacteria that can form spores that survive boiling. - Correct AnswersWhat is clostridium botulinum? -Proper canning -Adequate cooling of low acid foods - Correct AnswersHow can you prevent clostridium botulinum? -Salmonella typhi -Shigella -Escherichia coli- shiga toxen type -Hepatitis A - Correct AnswersWhat five pathogens make food employees excluded from working at the food service facility? Washing your hands - Correct AnswersWhat control measure is essential to prevent the spread of foodborne illness via the fecal-oral route? First In First Out - Correct AnswersWhat does FIFO stand for? Standard Operating Procedures - Correct AnswersWhat does SOP stand for? Step by step procedures for doing a specific job in the food establishment. - Correct AnswersWhat is SOP? Personal hygiene such as washing your hands. - Correct AnswersOne example of a food service procedure that should have a SOP? 2- 2 1/2 inches - Correct AnswersTo measure food temperature accurately, the stem of a dial thermometer must be inserted how many inches into the center of the food? 1/2 - Correct AnswersFor a digital thermometer, the bottom ______ of the stem must be inserted into the center of the food. 12 million - Correct AnswersWhat is the number of people affected by food allergies in the U? -Milk and dairy products -Eggs and egg products -Fish -Shellfish -Wheat -Soy and soy products -Peanuts -Tree nuts - Correct AnswersWhat are the "Big Eight" common food allergens? -Describe the dishes -Identify ingredients -Suggest items - Correct AnswersTo avoid serving food that could cause an allergic reaction, food servers should be able to: -Wash, rinse and sanitize cookware, utensils and equipment before preparing food -Wash hands and change gloves before preparing food -Assign specific equipment for prepping food for customers with allergies - Correct AnswersTo avoid serving food that could cause an allergic reaction, kitchen staff must avoid cross-contact by: Approved source - Correct AnswersWater used in food service establishments must be from an: Regularly - Correct AnswersA private well may be used as a water source for a food establishment if it is tested ______ and found to meet water quality standards. A cross-connection - Correct AnswersA situation where contaminated water can flow backwards into the clean water system. a.) Hot and cold water b.) Soap c.) Sanitary drying method d.) Garbage can e.) sign - Correct AnswersWhat five things are required for a hand washing area in a food service establishment? 20 seconds - Correct AnswersHand are to be washed for how long in food service settings? Gloves must be worn (or tongs or deli tissues used) when handling ready-to-eat foods that are not heated before being served. - Correct AnswersWhat is the "no bare-hand contact" rule? -Whenever hands should be washed -If they tear -When starting a new task -At lest 4 hours -After handling raw meat -Before handling cooked or ready-to-eat food - Correct AnswersGloves must be changed when: a.) Wash hands b.) Cover with bandage c.) Wear gloves - Correct AnswersWhen working in food service with an infected cut on your hand, what three actions must be taken to prevent microbes to food? Any surface that comes in direct contact with food - Correct AnswersWhat is a food contact surface? -Wash -Rinse -Sanitize - Correct AnswersWhat must you do to food contact surfaces? a.) Scrape, pre-flush and pre-soak b.) Wash c.) Rinse d.) Sanitize e.) Air dry f.) Proper handling and storage - Correct AnswersWhat are the six steps of the warewashing cycle? - A wash sink wi