Food Safety Exam Questions and Answers 2023

Food Safety Exam Questions and Answers 2023 List four impacts of foodborne illnesses to a food service establishment a.) Loss of customers and sales b.) Loss of good reputation c.) Lawsuits resulting in lawyer and court fees d.) Increased absence of employees What groups of people are at higher risk than the general population for contracting a foodborne illness? -Young children and the elderly -Infants and pregnant women -Those with weakened immune systems Where can Idaho's food safety rules for food service establishments be found? True or False Biological hazards are responsible for more foodborne illnesses than any other hazard True Who enforces Idaho's food safety rules? The Idaho Food Code What is the responsibility of a food service employee? To deliver safe, quality food to the person eating it. What is a food hazard? Anything that interferes with providing safe food What is the three categories of food hazards and give one example for each. a.) Physical- Dust b.) Chemical- Cleaning solutions c.) Biological- Bacteria What are four categories of microorganisms? a.) Bacteria b.) Viruses c.) Parasites d.) Fungi True or False Bacteria and fungi can grow in foods True True or False Bacteria, yeasts and molds are all bad for you False True or False Viruses and parasites grow on foods False What does FAT TOM stand for? -Food -Acidity -Temperature -Time -Oxygen -Moisture How does FAT TOM affect bacterial growth? 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 Which form of a bacterial cell is more resistant to heat? Vegetative Cell or Spore Spore Spores return to vegetative cells under what kinds of conditions? low Normal cooking temperatures do not kill what? Spores Foods that support the rapid growth of bacteria Potentially Hazardous Food Potentially hazardous foods are generally high in______, low in ______ and high in ________. Protein, acid, moisture The Idaho Food Code's definition of a PHF includes: -Any food of animal orgin (Red meat, poultry, fish) -Any food of plant orgin that has been heat treated -Raw seed sprouts -Cut melon Foodborne illness occurs when consumed food contains: a.) Infection- ingested cells grow in the gastro-intestinal tract b.) Toxin- ingest toxin produced by pathogens List six common symptoms of foodborne illnesses: -Nausea -Vomiting -Diarrhea -Fever -Jaundice (in hepatitis A) -Abdominal cramps What foods are a source for the norovirus infection? -Shellfish -Salad Dressing List a control measure for norovirus Cook raw shellfish all the way through What are symptoms of the norovirus infection -Nausea -Vomiting -Diarrhea -Abdominal pain -Headache -Low fever What foods can make you contract campylobacter? -Poultry -Raw milk -Beef -Pork What are two control factors for campylobacter? -Avoid cross-contamination -Cook thoroughly What food can make you contract salmonella? -Poultry -Eggs -Meat -Raw milk -Fresh produce What are two control factors for salmonella? -Avoid cross-contamination -Cook thoroughly What foods can make you contract E.coli? -Raw and undercooked ground beef -Lettuce -Unpasteurized apple juice What are two control factors for E.coli -Avoid cross-contamination -Cook thoroughly What is clostridium botulinum? A bacteria that can form spores that survive boiling. How can you prevent clostridium botulinum? -Proper canning -Adequate cooling of low acid foods What five pathogens make food employees excluded from working at the food service facility? -Salmonella typhi -Shigella -Escherichia coli- shiga toxen type -Hepatitis A What control measure is essential to prevent the spread of foodborne illness via the fecal-oral route? Washing your hands What does FIFO stand for? First In First Out What does SOP stand for? Standard Operating Procedures What is SOP? Step by step procedures for doing a specific job in the food establishment. One example of a food service procedure that should have a SOP? Personal hygiene such as washing your hands. To measure food temperature accurately, the stem of a dial thermometer must be inserted how many inches into the center of the food? 2- 2 1/2 inches For a digital thermometer, the bottom ______ of the stem must be inserted into the center of the food. 1/2 What is the number of people affected by food allergies in the U? 12 million What are the "Big Eight" common food allergens? -Milk and dairy products -Eggs and egg products -Fish -Shellfish -Wheat -Soy and soy products -Peanuts -Tree nuts To avoid serving food that could cause an allergic reaction, food servers should be able to: -Describe the dishes -Identify ingredients -Suggest items To avoid serving food that could cause an allergic reaction, kitchen staff must avoid cross-contact by: -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 Water used in food service establishments must be from an: Approved source A private well may be used as a water source for a food establishment if it is tested ______ and found to meet water quality standards. Regularly A situation where contaminated water can flow backwards into the clean water system. A cross-connection What five things are required for a hand washing area in a food service establishment? a.) Hot and cold water b.) Soap c.) Sanitary drying method d.) Garbage can e.) sign Hand are to be washed for how long in food service settings? 20 seconds What is the "no bare-hand contact" rule? Gloves must be worn (or tongs or deli tissues used) when handling ready-to-eat foods that are not heated before being served. Gloves must be changed when: -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 When working in food service with an infected cut on your hand, what three actions must be taken to prevent microbes to food? a.) Wash hands b.) Cover with bandage c.) Wear gloves What is a food contact surface? Any surface that comes in direct contact with food What must you do to food contact surfaces? -Wash -Rinse -Sanitize What are the six steps of the warewashing cycle? a.) Scrape, pre-flush and pre-soak b.) Wash c.) Rinse d.) Sanitize e.) Air dry f.) Proper handling and storage What is the three-compartment sink method include? - A wash sink with a water temperature of 100 degrees F - A rinse sink - A sanitize sink Chlorine sanitizing solution should be changed after how many hours? 4 hours How do you make a sanitizing solution of 100 ppm chlorine? Add 1 tablespoon of chlorine bleach to 2 gallons of water What does clean mean? Free of any visible soil What does sanitized mean? Free of harmful microbes and pathogens A sick employee may not handle food if they have the following symptoms: -Sneezing, coughing or runny nose -Fever or sore throat with fever -Vomiting or diarrhea -Jaundice