Unit 1.00 Foods II

Which is an example of a critical limit in a hamburger patty HACCP plan?

• A. storing hamburger buns on a bun rack

• B. cooking hamburgers to 155 F for 15 seconds

• C. measuring pepper in a recipe

• D. slicing tomatoes to no more than one half of an inch thick

If an order of vacuum-packaged, sliced deli meat is delivered at 49 F, the meat should be:

• A. quickly refrigerated.

• B. frozen until ready for use.

• C. rejected

• D. used for only cooked food preparation.

Which is not one of the five most common factors contributing to foodborne illness?

• A. genetically modified foods

• B. foods from unsafe sources

• C. poor personal hygiene

• D. improper holding temperatures

A baked lasagna is removed from the oven and put out for an outdoor wedding buffet at 11:00 a.m. What is the discard time that must be written on the lasagna's label?

• A. 12:00 noon

• B. 2:00 p.m.

• C. 3:00 p.m.

• D. 4:00 p.m.

Family and consumer sciences cooperative extension agent is an example of a job in which career pathway?

• A. Restaurants and Food/Beverage Services

• B. Family and Community Services

• C. Food Products and Processing Systems

• D. Diagnostic Services

What is a work-based learning opportunity where one volunteers time and energy to help others, while also improving workplace skills?

• A. service learning

• B. internship

• C. apprenticeship

• D. job shadowing

Which food has been safely cooked?

• A. chicken breasts cooked to an internal temperature of 140°F for fifteen seconds

• B. crab cake cooked to an internal temperature of 155°F for fifteen seconds

• C. brined ham steak cooked to an internal temperature of 135°F for fifteen seconds

• D. lamb chop cooked to an internal temperature of 125°F for fifteen seconds

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

• A. by rinsing it from the surface and then applying it a second time

• B. by testing the surface first to confirm that there are no pathogens

• C. by using a test kit to check the sanitizer's concentration when mixing it

• D. by heating it to the temperature recommended by the manufacturer

Which of the following would not be considered an imminent health hazard and conditions to close after its health inspection?

• A. a restaurant with a backup of sewage

• B. a restaurant with hot foods at improper temperatures

• C. a restaurant with an infestation of insects

• D. a restaurant with a lack of refrigeration

Which item is stored properly in the dry-storage area?

• A. bag of sugar on the floor

• B. canned fruit cocktail on a shelf at 60°F (15.6°C)

• C. dish detergent next to dry cereal on a shelf

• D. flour in an unlabeled container