Foods 1 2.01 Food Safety

Front

Which is not a factor in controlling growth of microorganisms?

color

,

temperature

,

moisture

,

oxygen

Back

color

Front

From top to bottom, which food item should go on which shelf? Options: heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples

Back

wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets

Front

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

Back

pre-scrape, clean, rinse, sanitize, air-dry

Front

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

Back

No, he must be excluded until cleared by a doctor.

Front

One example of cross-contamination is when someone preparing food:

Back

uses the same ice for serving drinks and keeping bottles cold

Front

All leftovers must be reheated for 15 seconds to the minimum temperature of:

135

,

145

,

155

,

165

Back

165

Front

Slicing meat using a meat slicer left out at room temperature requires that:

Back

the slicer must be cleaned and sanitized every 4 hours

Front

Why should a food employee not chew gum while preparing food?

Back

Saliva can be transferred to a food handler's hands and spit onto food.

Front

How many seconds should the total handwashing process take?

Back

20

Front

Minimum temperature for hot holding food at a buffet.

Back

135