Name: Score:
145 Multiple choice questions
Term 1 of 145
A shipment of milk arrives and the Food Manager corectly checks the temperature at delivery
by
placing the thermometer in the delivery truck
piercing one container of milk to get the core temperature
emptying the milk into different containers to check the core temperature
placing the thermometer between containers of milk
Term 2 of 145
Scombrotoxin can be found in
pork products not frozen properly
seafood that has been temperature abused
beef not slaughtered properly
chicken from a private farm
Term 3 of 145
The freezer should be set at a minimum of
0°F
32°F
10°F
-10°F
,Term 4 of 145
The safest method for thawing a roast is:
On the counter at ambient temperature
In the sink filled with warm water
In the dry storage area at 50-70 degrees
In the Refrigerator at 41 degrees or below
Term 5 of 145
When cooling food the food must be cold from what?
135° to 50° within two hours, and 135° to 41° within six hours
135° to 70° within four hours, and 135° to 41° within six hours
135° to 50° within four hours, and 135° to 41° with in six hours
135° to 70° within two hours, and 135° to 41° within six hours
Term 6 of 145
Ciguatoxin can be prevented by
purchasing fish from approved sources
purchasing fish from private fisherman
refrigerating fish for twO weeks
eating only fish high up in the food chain
Term 7 of 145
An example of a Critical Control Point is
cook the chicken to a specific temperature
clean the floors at night
receive deliveries when you are not busy
serve customers quickly
,Term 8 of 145
Shellfish identification tags should be kept on file fora minimum of
30 days
60 days
90 days
120 days
Term 9 of 145
An employee notices some gnaw marks on food in dry storage, droppings, and grease marks
along
the base of a wall. They report these to the Food Manager who recognizes these as signs of
Rodent activity
A grain infestation
A cockroach infestation
A hungry employee
Term 10 of 145
If a customer claims a credible illness, the Person in Charge should
give the customer free meals
notify the newspapers
do nothing
report the illness to the Regulatory Authority
, Term 11 of 145
A cross connection occurs when
Chicken drips onto lettuce in the cooler
An employee uses the same gloves for cleaning shrimp and making a sandwich
Potable water and non-potable water flow together
A customer takes a dirty plate back up to a buffet line
Term 12 of 145
The person in charge is responsible for all of the following except:
Training all staff in food safety
Complying with all state and local regulations
Correctly answer questions regarding food safety
Complying with staffs vacation requests
Term 13 of 145
What is the best way to reduce cross contamination?
Properly washing hands
Cover mouth when coughing
Use same cutting board for raw meat and raw vegetables
Take a shower daily
Term 14 of 145
A bacterial infedtion found on raw poultry and eggs is
Salmonella
Vibrio
Staphylococcus Aureus
Hepatitis A
145 Multiple choice questions
Term 1 of 145
A shipment of milk arrives and the Food Manager corectly checks the temperature at delivery
by
placing the thermometer in the delivery truck
piercing one container of milk to get the core temperature
emptying the milk into different containers to check the core temperature
placing the thermometer between containers of milk
Term 2 of 145
Scombrotoxin can be found in
pork products not frozen properly
seafood that has been temperature abused
beef not slaughtered properly
chicken from a private farm
Term 3 of 145
The freezer should be set at a minimum of
0°F
32°F
10°F
-10°F
,Term 4 of 145
The safest method for thawing a roast is:
On the counter at ambient temperature
In the sink filled with warm water
In the dry storage area at 50-70 degrees
In the Refrigerator at 41 degrees or below
Term 5 of 145
When cooling food the food must be cold from what?
135° to 50° within two hours, and 135° to 41° within six hours
135° to 70° within four hours, and 135° to 41° within six hours
135° to 50° within four hours, and 135° to 41° with in six hours
135° to 70° within two hours, and 135° to 41° within six hours
Term 6 of 145
Ciguatoxin can be prevented by
purchasing fish from approved sources
purchasing fish from private fisherman
refrigerating fish for twO weeks
eating only fish high up in the food chain
Term 7 of 145
An example of a Critical Control Point is
cook the chicken to a specific temperature
clean the floors at night
receive deliveries when you are not busy
serve customers quickly
,Term 8 of 145
Shellfish identification tags should be kept on file fora minimum of
30 days
60 days
90 days
120 days
Term 9 of 145
An employee notices some gnaw marks on food in dry storage, droppings, and grease marks
along
the base of a wall. They report these to the Food Manager who recognizes these as signs of
Rodent activity
A grain infestation
A cockroach infestation
A hungry employee
Term 10 of 145
If a customer claims a credible illness, the Person in Charge should
give the customer free meals
notify the newspapers
do nothing
report the illness to the Regulatory Authority
, Term 11 of 145
A cross connection occurs when
Chicken drips onto lettuce in the cooler
An employee uses the same gloves for cleaning shrimp and making a sandwich
Potable water and non-potable water flow together
A customer takes a dirty plate back up to a buffet line
Term 12 of 145
The person in charge is responsible for all of the following except:
Training all staff in food safety
Complying with all state and local regulations
Correctly answer questions regarding food safety
Complying with staffs vacation requests
Term 13 of 145
What is the best way to reduce cross contamination?
Properly washing hands
Cover mouth when coughing
Use same cutting board for raw meat and raw vegetables
Take a shower daily
Term 14 of 145
A bacterial infedtion found on raw poultry and eggs is
Salmonella
Vibrio
Staphylococcus Aureus
Hepatitis A
