Advanced FST Multiple Choice Questions (MCQs) – Food Folklore, Nutrition & Health Exam
Practice
1.1. which one of the following must obey food safety laws?
a. food processors
b. hot dog stands
c. convenience store managers
d. all of the above - correct answer ✔✔d
1.2. public health inspectors:
a. clean floors, counters and dishes
b. manage quick-service stores
c. conduct inspections for the local health unit
f. are trained to design thermometers and thermocouples - correct answer ✔✔c
1.3. the frequency of inspections of a food establishment is based on:
a. the type of food prepared
b. the volume of food prepared
c. who the food is prepared for.
d. all of the above. - correct answer ✔✔d
1.4. on-site visits by the local public health inspector to check if a restaurant's food handling
practices meet the local legislation are called:
,a. hearings
b. one-on-ones
c. plan reviews
d. operational inspections - correct answer ✔✔d
1.5. what are some of the common areas inspected?
a. pest control
b. food handling
c. personnel
d. all of the above - correct answer ✔✔d
1.6. when the public health inspector arrives for an inspection:
a. walk with him or her during inspection
b. warn him or her that you expect fairness
c. avoid talking with him or her more than necessary
d. put him or her off until your work shift ends - correct answer ✔✔a
1.7. during the inspection you should:
a. offer the public health officer food and drink
b. answer questions and provide the requested records
c. not allow employees to talk to the public health inspector
d. allow the public health inspector only one hour for the inspection. - correct answer ✔✔b
,1.8. if a restaurant does not meet the deadline for correcting violations:
a. a restaurant may be fined or closed
b. an extension is automatically granted
c. a public health inspector will inspect the restaurant again the following year
d. a restaurant cannot hire more employees - correct answer ✔✔a
2.1. foodborne illnesses are diseases that are:
a. carried or transmitted to people by food
b. caused by overeating
c. cured by proper eating habits
d. transmitted to kitchen employees only - correct answer ✔✔a
2.2. contamination refers to the:
a. failure to cook food to proper temperature to kill bacteria
b. mistake of preparing food one day or more in advance of being served
c. unintended presence of harmful substances or microorganisms in food
d. accidental mixing of uncompilatory foods - correct answer ✔✔c
2.3. cross-contamination is the:
a. main cleaning method for all food contact surfaces that have been contaminated
b. transfer of harmful substances or microorganisms to food from food or from a non-food
contact surface, such as equipment, utensils, or hands
, c. removal of certain bacteria from food by cooking it thoroughly
d. prevention of foodborne illness - correct answer ✔✔b
2.4. the factors most often linked to unsafe foods are:
a. time and temperature abuse
b. cross-contamination
c. poor personal hygiene
d. all of the above - correct answer ✔✔d
2.5. dirt, broken glass and staples from packaging are classified as:
a. chemical hazards
b. biological hazards
c. physical hazards
d. bacterial hazards - correct answer ✔✔c
2.6. from receiving to storing, preparing, cooking, holding, serving, cooking and reheating is
called the:
a. preparation of food
b. cycle of food
c. activity of food
d. flow of food - correct answer ✔✔d
2.7. people who are very young, or are already weak or ill, are seriously threatened by
foodborne illness because they:
Practice
1.1. which one of the following must obey food safety laws?
a. food processors
b. hot dog stands
c. convenience store managers
d. all of the above - correct answer ✔✔d
1.2. public health inspectors:
a. clean floors, counters and dishes
b. manage quick-service stores
c. conduct inspections for the local health unit
f. are trained to design thermometers and thermocouples - correct answer ✔✔c
1.3. the frequency of inspections of a food establishment is based on:
a. the type of food prepared
b. the volume of food prepared
c. who the food is prepared for.
d. all of the above. - correct answer ✔✔d
1.4. on-site visits by the local public health inspector to check if a restaurant's food handling
practices meet the local legislation are called:
,a. hearings
b. one-on-ones
c. plan reviews
d. operational inspections - correct answer ✔✔d
1.5. what are some of the common areas inspected?
a. pest control
b. food handling
c. personnel
d. all of the above - correct answer ✔✔d
1.6. when the public health inspector arrives for an inspection:
a. walk with him or her during inspection
b. warn him or her that you expect fairness
c. avoid talking with him or her more than necessary
d. put him or her off until your work shift ends - correct answer ✔✔a
1.7. during the inspection you should:
a. offer the public health officer food and drink
b. answer questions and provide the requested records
c. not allow employees to talk to the public health inspector
d. allow the public health inspector only one hour for the inspection. - correct answer ✔✔b
,1.8. if a restaurant does not meet the deadline for correcting violations:
a. a restaurant may be fined or closed
b. an extension is automatically granted
c. a public health inspector will inspect the restaurant again the following year
d. a restaurant cannot hire more employees - correct answer ✔✔a
2.1. foodborne illnesses are diseases that are:
a. carried or transmitted to people by food
b. caused by overeating
c. cured by proper eating habits
d. transmitted to kitchen employees only - correct answer ✔✔a
2.2. contamination refers to the:
a. failure to cook food to proper temperature to kill bacteria
b. mistake of preparing food one day or more in advance of being served
c. unintended presence of harmful substances or microorganisms in food
d. accidental mixing of uncompilatory foods - correct answer ✔✔c
2.3. cross-contamination is the:
a. main cleaning method for all food contact surfaces that have been contaminated
b. transfer of harmful substances or microorganisms to food from food or from a non-food
contact surface, such as equipment, utensils, or hands
, c. removal of certain bacteria from food by cooking it thoroughly
d. prevention of foodborne illness - correct answer ✔✔b
2.4. the factors most often linked to unsafe foods are:
a. time and temperature abuse
b. cross-contamination
c. poor personal hygiene
d. all of the above - correct answer ✔✔d
2.5. dirt, broken glass and staples from packaging are classified as:
a. chemical hazards
b. biological hazards
c. physical hazards
d. bacterial hazards - correct answer ✔✔c
2.6. from receiving to storing, preparing, cooking, holding, serving, cooking and reheating is
called the:
a. preparation of food
b. cycle of food
c. activity of food
d. flow of food - correct answer ✔✔d
2.7. people who are very young, or are already weak or ill, are seriously threatened by
foodborne illness because they:
