BASICS.fs t® 4th Edition - HOW MUCH DO YOU KNOW? 100 QUESTIONS TO SUCCESS With Correct Answers

Are microorganisms large or small? - correct answer--Small At what stage in the flow of food does most cross-contamination happen? - correct answer--Preparation At what temperature should you hold hot food? How do you ensure that temperature is maintained safely? - correct answer--Hold hot food at: 60°C (140°F) or hotter; Ensure temperature is maintained by: checking the temperature of food every 2 hours. * If the temperature is not maintained you should: reheat the food to 74°C (165°F) for at least 15 seconds. Reheating can be done only once. Can a shipment of food be rejected / refused if it is delivered in poor condition? - correct answer--Yes - always carefully check deliveries to ensure the food (fresh or packaged) is in an acceptable condition. Can you die from an allergic reaction? Yes/No - correct answer--Yes Can you die from food poisoning? Yes/No - correct answer--Yes Define a "carrier": - correct answer--A carrier is someone who shows no signs of being sick, but carries micro-organisms that can be transferred to food or people that can cause a foodborne illness. Describe the proper way to taste food during preparation? - correct answer--Ladle a small amount of food into a clean spoon. Taste. Remove tasting spoon immediately for cleaning and sanitizing. Do perishable foods have a long or short shelf life? - correct answer--Short Do you measure the temperature of food the same way for all food types? Yes/No - correct answer--No Does the term "cross-contamination" refer to microorganisms; allergens or both? - correct answer--Both Equipment that is used continuously must be cleaned and sanitized: - correct answer-- every 4 hours.