Food Safety Practice Exam Questions With Well Elaborated Answers

Bacteria that cause foodborne illness - Correct Answers are tasteless The Hazard Analysis Critical Control Point (HACCP) system will help to - Correct Answers Find problems with food handling, correct problems in food handling before foodborne illness occurs, educates staff in safe food handling Microorganisms which cause most food borne illness are - Correct Answers bacteria A pathogen is - Correct Answers disease causing microorganism Mechanical ventilation is necessary to - Correct Answers Prevent grease build up on walls, reduce odours which can attract flies, removes heat/steam/ and fumes from the kitchen Cook hamburger to - Correct Answers74°C (165°F) A method NOT recommended for thawing frozen food - Correct Answers Placing it under running hot water Correct to clean dishes - Correct AnswersWash / rinse / sanatize Foodborne illness is costly because - Correct AnswersLoss of customers, can cause lawsuits from ill customers, fines issued through courts If foodborne illness is reported to you by a customer, you should - Correct AnswersCall the Health Department The first symptom of food borne INTOXICATION is - Correct AnswersVomiting smoking cigarettes is not permitted is a food service preparation area because - Correct AnswersAshes and butts can enter food and hands can become contaminated when smoking Health Department must - Correct AnswersInspect food premises, enforce food safety and regulations, and act as a food safety resource for operators and food handlers Salmmonella is a food borne illness INFECTION which causes - Correct AnswersStomach cramps, diarrhea, fever What should be done with cooked meat left overnight on a kitchen counter - Correct AnswersThrown out The purpose of food handler training is to - Correct AnswersMake sure kitchens are kept clean, make sure food is safe to eat, make sure are free of pests Food that is most likely to cause food-borne illness - Correct AnswersGravy is most likely to cause illness. Safer foods are garden salads, tomato soup, or even chocolate cakes. A separate sink is important because - Correct AnswersPrevents contamination of employee uniforms, encourages hand washing, prevents contamination of food or utensils Prevent food borne illness from undercooked meat by - Correct AnswersThoroughly cooking meat Safest way to store raw food and ready-to-eat food in the same fridge - Correct AnswersReady to eat food on top Raw food on bottom Wash your hands after - Correct AnswersEvery break (washroom, cigarette break) and after handling raw food If a customer informs you of a food allergy and asks for the ingredients of a dessert which you purchased from a wholesale supplier what should you do? - Correct AnswersTake the dessert box with the ingredient listing to the customer Best way to check internal temperature of cooked food is by - Correct AnswersUsing a probe thermometer Salmonella is an example of - Correct Answersbacteria If cooked chicken is to be reheated, it must be: - Correct Answersreheated to at least 74˚C (165˚F) within two hours An infected cut on your hand can cause what type of food-borne illness - Correct AnswersStaph intoxication Cracked eggs must not be used because - Correct AnswersThey are a source of salmonella Temperature range in which bacteria can repaidly grow - Correct Answers4° C to 60 ° / 40°F to 140 ° F The most important temperature measurement in the kitchen is - Correct AnswersFood temperature Will freezing kill all pathogens/bacteria? - Correct AnswersFalse Reheating food to 74°C (165°F) will thoroughly cook leftovers - Correct AnswersTrue Pathogens do not grow well above 60° C (140°F) - Correct AnswersTrue Most pathogens grow slower below 4°C (40°F) - Correct AnswersTrue Frozen foods should be kept at - Correct Answers-18° C (0°F) or lower If a customer suffers an allergic reaction you should - Correct AnswersCall an ambulance To prepare a 100ppm bleach sanitizing solution for dishwashing in a sink is - Correct AnswersMix 2mL of bleach with every 1L of water A food handler with diarrhea should - Correct AnswersNot handle any food Storing food on shelves at least 15cm off the floor will help to - Correct AnswersPrevent contamination of food Frequent hand washing is preferred over using gloves - Correct AnswersTrue The water temperature in the sanitizing rinse cycle of a high temperature dishwasher must be at LEAST - Correct Answers82°C (180°F) Pest control programs must include - Correct Answers* good house keeping * keeping food off the floor * treatments from a licensed pest control operator as necessary Handwash sinks are required to have - Correct AnswersHot and cold running water and liquid soap and paper towel dispensers Cutting boards - Correct AnswersAre to be washed after each use Vinegar is a good sanitizing solution - Correct AnswersFalse Chlorine bleach, quaternary ammonium, and iodine are The purpose to sanitizing dishes is to - Correct AnswersReduce pathogens to human safe levels Fridge temperature must be kept at - Correct Answers4°C (40°F) or lower Insecticide must be: - Correct AnswersLabeled and stored in a compartment separate from food What causes most food borne illness - Correct AnswersTime-Temperature abuse of food What is the second cause of food born illness - Correct AnswersCross contamination Critical Control Point (CCP) - Correct Answersa step in food handling at which control can be applied to prevent or eliminate a food safety hazard Not an example of Critical Control Point when preparing lasagna - Correct AnswersBoiling pasta until soft is not an example of CCP Ensuring the beef is delivered at 4°C or below, cooking beef to at least 71° for 1t seconds, and cooling lasagna leftovers through danger zone within 6 hours are all examples of CCP Food cools quickly when: - Correct AnswersLeft to stabilize at room temperature for at least 3 hours and stirred frequently in an ice water bath Food Premises Regulation - Correct AnswersProvincial legislation Proper way to handle clean dishes and utensils - Correct AnswersDo not touch the eating surface Ceilings must be smooth and easily cleanable in a kitchen area because they can transmit microorganisms - Correct AnswersTrue