ProStart 1 Test Review Part 1 Questions and
Answers Graded A+
What did Catherine De Medicic contribute to the restaurant industry
Fork and silverware
What type of facility is used to house large-scale special events
Convention centers
Which employees work outside of the public space?
Back of the house
What is the significance of The Harvey House?
First chain restaurant
What is the most important thing a manager can do to prevent having parasites in food?
Purchase food from approved, reputable suppliers
What is cross contamination? Give me two examples of how you can cross contaminate in the
kitchen.
Cross-Contamination transfers pathogens from one surface or food to another
my hand to the food, knife to the surface
How long can you leave TCS Foods in the danger zone before it must be thrown away?
4 hours
Which product must have a USDA inspection mark and must comply with grading standards of the
USDA as well?
Eggs
What type of thermometer is used to measure temperature in thin food items?
Thermocouples
What are three types of contamination? Give an example of each.
Biological
A. Bacteria
B. Yeast
C. Mycoplasma
D. Molds
E. Viruses
Usually found in areas that provide food, water and moisture
Chemical Chemicals can contaminate food if not stored properly
Physical
A. Objects getting into food
B. Metal shaving from can
C. Glass from broken light bulbs
D. Fingernails, hair, and bandages
E. Jewelry
, F. Fruit pit
Chapter 3
...
What are the consequences of a food borne illness outbreak?
Loss of customer sales
Negative media exposer
Lawsuits and legal fees
Increased insurance premiums
Loss of reputation
Lowered employee morale
Employee absenteeism
Staff retaining
What types of food are commonly associated with food borne illness outbreaks?
ready to eat foods
What are common allergens all food employees need to be aware of?
A. Milk and dairy products
B. Eggs and egg products
C. Fish
D. Shellfish (crab, shrimp, lobster)
E. Soy and soy products
F. Peanuts
G. Tree nuts, such as pecans and walnuts
What is HACCP? What are the steps to a HACCP plan?
Hazard Analysis Critical Control Point
A system of an example of a food safety management system
1. Conduct a hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
What is FATTOM? Why is it important?
A way to remember the six conditions pathogens need to grow. It tells what the conditions are
What is the safest way to thaw food?
Thaw food in a cooler
What does TCS stand for? Give me an example of two TCS foods
Time/Temperature control for safety
Milk and dairy products
Meat, beef, pork, and lamb
Answers Graded A+
What did Catherine De Medicic contribute to the restaurant industry
Fork and silverware
What type of facility is used to house large-scale special events
Convention centers
Which employees work outside of the public space?
Back of the house
What is the significance of The Harvey House?
First chain restaurant
What is the most important thing a manager can do to prevent having parasites in food?
Purchase food from approved, reputable suppliers
What is cross contamination? Give me two examples of how you can cross contaminate in the
kitchen.
Cross-Contamination transfers pathogens from one surface or food to another
my hand to the food, knife to the surface
How long can you leave TCS Foods in the danger zone before it must be thrown away?
4 hours
Which product must have a USDA inspection mark and must comply with grading standards of the
USDA as well?
Eggs
What type of thermometer is used to measure temperature in thin food items?
Thermocouples
What are three types of contamination? Give an example of each.
Biological
A. Bacteria
B. Yeast
C. Mycoplasma
D. Molds
E. Viruses
Usually found in areas that provide food, water and moisture
Chemical Chemicals can contaminate food if not stored properly
Physical
A. Objects getting into food
B. Metal shaving from can
C. Glass from broken light bulbs
D. Fingernails, hair, and bandages
E. Jewelry
, F. Fruit pit
Chapter 3
...
What are the consequences of a food borne illness outbreak?
Loss of customer sales
Negative media exposer
Lawsuits and legal fees
Increased insurance premiums
Loss of reputation
Lowered employee morale
Employee absenteeism
Staff retaining
What types of food are commonly associated with food borne illness outbreaks?
ready to eat foods
What are common allergens all food employees need to be aware of?
A. Milk and dairy products
B. Eggs and egg products
C. Fish
D. Shellfish (crab, shrimp, lobster)
E. Soy and soy products
F. Peanuts
G. Tree nuts, such as pecans and walnuts
What is HACCP? What are the steps to a HACCP plan?
Hazard Analysis Critical Control Point
A system of an example of a food safety management system
1. Conduct a hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
What is FATTOM? Why is it important?
A way to remember the six conditions pathogens need to grow. It tells what the conditions are
What is the safest way to thaw food?
Thaw food in a cooler
What does TCS stand for? Give me an example of two TCS foods
Time/Temperature control for safety
Milk and dairy products
Meat, beef, pork, and lamb
