Foods 1 2.01 Food Safety

Front

Which is not a factor in controlling growth of microorganisms? Options: color, temperature, moisture, oxygen

Back

color

Front

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

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? Options: pre-scrape, clean, rinse, sanitize, air-dry; clean, sanitize, towel dry; rinse, scrape, clean, sanitize; clean, sanitize, rinse, towel dry

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:

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

The most important reason a food employee should not chew gum while preparing food is

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

Food cooked for a buffet must be hot held at a minimum temperature of

Back

135