| A | B |
|---|
| What is the potential food safety hazard is a physical, biological or chemical contaminant for a line cook that contracted Salmonella | Biological Contaminant |
| What is the potential food safety hazard is a physical, biological or chemical contaminant for a sandwich prepared with undercooked meat | Biological Contaminant |
| Indicate whether the potential food safety hazard is a physical, biological or chemical contaminant for Pesticide residue on produce. | Chemical contaminant |
| Indicate whether the potential food safety hazard is a physical, biological or chemical contaminant for a piece of rock in mixed vegetable | Physical contaminant |
| Indicate whether the potential food safety hazard is a physical, biological or chemical contaminant for Gluten or Wheat Allergen in a bakery product. | Chemical contaminant |
| Foods that are most likely to be contaminated with bacteria are usually ______ acid and have a ______ water activity. | Low, High |
| Chris gets sick from a burger that was undercooked. It took a few days before symptoms appears because the pathogen needed to grow to a certain level inside him. This type of foodborne illness is called: | Foodborne infection |
| Which of the following describe individuals in highly susceptible population? | Child in daycare, gentleman in nursing home, young adult with cancer, Woman on multi-suppressing medications |
| Most bacteria require water activity above _____ in order to multiply. | .85 |
| A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the cartons have too much ice and the fish fillets held within the carton have brown edges. These are signs of: | Thawing and refreezing |
| When receiving food, which of the following is not a reason for rejecting food: | Eggs received at 41 degrees F or below |
| Canned foods should: | (Be in containers that are clean and in good condition |
| Bread should be delivered | free of mold in clean packaging, in good condition with no signs of tampering |
| What is the minimum temperature for eggs when they are received? | 45 degrees F |
| What is the proper minimum temperature for a refrigerated delivery truck? | 41 degrees F |
| Which symptom is not commonly associated with Hepatitis A? | Dizziness |
| Raw meat should be at or below _____ upon delivery. | 41 degrees F |
| The FDA Model Food Code definition for an approved supplier states that a ______ company is in compliance with regulatory authorities. | reputable |
| What does FIFO stand for? | First in, First Out |
| Where should Poultry products be placed in the refrigerator? | On the very bottom |
| Where should whole meats, fish be placed in the refrigerator? | directly below RTE foods |
| Ready to eat food should be placed on the _____ shelf of the refrigerator when storing food. | Top |
| What is the maximum storage temperature for refrigerated storage? | 41oF |
| Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY? | Raw foods are stored on a shelf above ready-to-eat foods |
| Why is Cut produce considered a TCS food while whole produce is not? | Cutting the produce introduces bacteria into the produce flesh which can then grow and cause potential illness |
| Which of the following pH values would be considered low acid? | 5.5 |
| Which of the following is NOT a time/temperature control for Safety (TCS) food? | A whole tomoato |
| What are approved methods for thawing food: | In a refrigerator, microwave, under running water, and as part of the cooking process |
| According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of: | 165°F for 15 seconds |
| Cooked liquid food, such as soups, stews and sauces made from TCS ingredients should be | Stirred before temperature is measured to ensure that temperature is even throughout |
| When cooked, poultry must reach a minimum internal temperature of: | 165°F |
| Which of the following is not a safe method to thaw food | At ambient temperature (ordinary room temperature) |
| Heat is effective at destroying microorganisms when the following factors are considered SELECT THE ONE BEST ANSWER: | The final temperature of the food and the time it remains there |
| Properly cooked and cooled time/temperature control for safety foods MUST be reheated to an internal temperature of: | 165° F within 2 hours |
| Which of the following is true about re-heating food? | If food does not reach the required temperature within 2 hours, it cannot be served or re-cooked |
| Within the Temperature Danger Zone, most harmful microorganisms: | Reproduce rapidly |
