Name: Score:
60 Multiple choice questions
Term 1 of 60
what is the minimum internal temperature that ground beef has to reach to be safe?
135 f
165 f
155 F for 15 seconds
145 F for 4 minutes
Term 2 of 60
which of the following are benefits of a good food safety system ?
41 F and 135 f
both b and C
young adults
all of the above
Term 3 of 60
where would you most likely find clostridium botulinum?
poultry & eggs
raw carrots
swollen cans
shellfish
,Term 4 of 60
some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by
forming which of the following?
bacteria
hyphae
spores
virus
Term 5 of 60
which of the following is the main vehicle for virus transfer ?
both b and C
class c
both a and B
41 f and 135 f
Term 6 of 60
all of the following are common allergens except ?
rice
corn
spores
wheat
Term 7 of 60
what internal cooking temp does chicken have to reach to be safe?
171 f
165 f
41 f
135 f
,Term 8 of 60
what does a flow diagram provide for in hazard analysis?
a chart showing the financial costs associated with food production
a map of the sequence of steps or operation involved with a particular food item or
process
a list of all potential hazards without any context
a summary of employee training sessions conducted
Term 9 of 60
which of the following groups is not especially susceptible to food borne illness?
older adults
adolescents
middle adults
young adults
Term 10 of 60
which is not your responsibility, with respect to government food safety?
a map of the sequence of steps or operation involved with a particular food item or
process
all of the above
finding out which inspector are more lenient and dealing only with them
young adults
, Term 11 of 60
where should serving utensils for deli full service salads be placed when not in use?
pour into 2 deep shallow pans
food borne illness outbreak
it can grow in Cold temp
in the food with handle out
Term 12 of 60
the micro organisms of greatest concern to the food service manager are?
bacteria
chemical
spores
fungi
Term 13 of 60
for hot water sensitization , at what temp should utensils be immersed in water for a minimum of
30 seconds ?
165 f
171 f
41 f
135 f
Term 14 of 60
for use in the store, proper storage containers are made of?
chemical
galvanized metal
poultry & eggs
stainless steel & copper
60 Multiple choice questions
Term 1 of 60
what is the minimum internal temperature that ground beef has to reach to be safe?
135 f
165 f
155 F for 15 seconds
145 F for 4 minutes
Term 2 of 60
which of the following are benefits of a good food safety system ?
41 F and 135 f
both b and C
young adults
all of the above
Term 3 of 60
where would you most likely find clostridium botulinum?
poultry & eggs
raw carrots
swollen cans
shellfish
,Term 4 of 60
some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by
forming which of the following?
bacteria
hyphae
spores
virus
Term 5 of 60
which of the following is the main vehicle for virus transfer ?
both b and C
class c
both a and B
41 f and 135 f
Term 6 of 60
all of the following are common allergens except ?
rice
corn
spores
wheat
Term 7 of 60
what internal cooking temp does chicken have to reach to be safe?
171 f
165 f
41 f
135 f
,Term 8 of 60
what does a flow diagram provide for in hazard analysis?
a chart showing the financial costs associated with food production
a map of the sequence of steps or operation involved with a particular food item or
process
a list of all potential hazards without any context
a summary of employee training sessions conducted
Term 9 of 60
which of the following groups is not especially susceptible to food borne illness?
older adults
adolescents
middle adults
young adults
Term 10 of 60
which is not your responsibility, with respect to government food safety?
a map of the sequence of steps or operation involved with a particular food item or
process
all of the above
finding out which inspector are more lenient and dealing only with them
young adults
, Term 11 of 60
where should serving utensils for deli full service salads be placed when not in use?
pour into 2 deep shallow pans
food borne illness outbreak
it can grow in Cold temp
in the food with handle out
Term 12 of 60
the micro organisms of greatest concern to the food service manager are?
bacteria
chemical
spores
fungi
Term 13 of 60
for hot water sensitization , at what temp should utensils be immersed in water for a minimum of
30 seconds ?
165 f
171 f
41 f
135 f
Term 14 of 60
for use in the store, proper storage containers are made of?
chemical
galvanized metal
poultry & eggs
stainless steel & copper
