premier food safety review exam questions and answers well defined

Which of the following is NOT a high risk population group for food borne illness - Correct Answers Teenagers Which of the following would NOT be considered a condition that can cause your immune system to be impaired - Correct Answers muscle ache Foodboorne illnesses are - Correct Answers Very contagious and dangerous Which of the following would be considered a food borne outbreak - Correct Answers2 or more people get risk from eating the same food The temperature danger zone is from to - Correct Answers41-135 When pathogens transfer from one place to another, we call this - Correct Answers Cross contamination What is the acronym that describes conditions that promote bacterial growth - Correct AnswersFAT TOM Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ____ - Correct Answerscross contamination A food handler sprays a cleaner into the fryer oil and continues to use the fryer. What type of contamination could result from this? - Correct AnswersChemical A sandwich contaminated with the Hepatits A virus is an example of this? - Correct AnswersA biological hazard Employees must wash their hands for a minimum time of - Correct Answers20 seconds What should you do before putting on clean gloves? - Correct AnswersWash your hands Gloves for preparing food should be ______ - Correct AnswersSingle-use only, and changed when switching tasks that could lead to cross contamination What should sick employees do? - Correct AnswersNotify the person in charge(PIC) immediately Jaundice is an example of - Correct AnswersA reportable symptom Which of the following is required when serving ready-to-eat food? - Correct AnswersWearing single-use latex gloves The temperature of the refrigerators should never exceed - Correct Answers41 F What happens to bacterial growth when foods are kept in refrigeration? - Correct AnswersIt slows down What is the minimum receiving temperature for hot food - Correct Answers135 F or higher To ensure proper inspection, deliveries should be schedule during___ - Correct AnswersSlow times Where in the walk-in cooler should ready-to-food be stored - Correct AnswersOn the top shelf Thermometers should be: __ - Correct Answersmetal stem Pork chops should be cooked for 15 seconds to a minimum temperature of ______ - Correct Answers145°F A restaurant is preparing salmon fillets. What temperature should they be cooked to? - Correct Answers145 F CROW is an acronym of proper methods for - Correct AnswersThawing foods Which of the following is not an approved thawing method - Correct AnswersLeaving the food at room temperature Hot food must be cooled rapidly to slow down_ - Correct AnswersBacterial growth During the first stage of the cooling process, you are required to cool the food from - Correct Answers135F to 70F in 2 hours Which of the following foods is NOT an allergen? - Correct AnswersAlfalfa Sprouts If a customer is having an allergic reaction, the food worker should - Correct Answersto call for emergency help The person is charge(PIC) is responsible for - Correct AnswersBoth A and B Food contact surfaces must be washed and sanitized at least once every __ - Correct Answers4 hours Which of the following is not an approved material for a food contact surface - Correct AnswersCork Which are the only items that customers are allowed to bring up and reuse at a buffet line? - Correct Answerscups Which of the following is true about ready-to-eat food? - Correct AnswersIt can be eaten without additional preparation Which of the following can be considered a ready-to-eat food? - Correct AnswersBread reducing pathogens to safe levels is called__ - Correct AnswersSanitizing After sanitizing a food contact surface, you should__ - Correct AnswersLet the surface air dry Which of the following is not an approved sanitizer? - Correct AnswersIsopropyl Alcohol What is MOST important step when preparing the sanitizing solution? - Correct AnswersFollow the manufacturer's instructions. The final compartment in a 3-compartment sink is used to : - Correct Answersto sanitize dishes What would be the very first step in preventing pests? - Correct AnswersLimit access to food by keeping a clean facility Garbage containers and dumpsters should be easy to clean, they should also have - Correct AnswersTight-fitting lids What do we use to prevent the mixture of potable and non-potable water? - Correct AnswersAir gap What is the recommended distance for an air gap? - Correct AnswersTwice the diameter of the water supply inlet