Midterm (FP&N)

What is the most important factor in food safety?

• Cleanliness

• Organization

• Profit.

• Communication

Which foods require extra caution?

• Undercooked meats and eggs.

• Oysters and sprouts.

• Unpasteurized milk or juices.

• All the above

When referencing highly susceptible populations, what does the acronym “YOPI” stand for?

• Younger than 15 years, Older than 55 years, Poor Health, Immune Compromised

• Younger than 10 years, Older than 70 years, Pregnant Women, Inactive People

• Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised

• Younger than 1 year, Older than 60 years, Poor Health, Inactive People.

When should you wash your hands?

• Throughout the day, even if your hands look clean.

• Before touching or preparing food.

• After any possible contamination from germs.

• All the above.

What is the main purpose of using gloves?

• To protect your hands from food.

• To protect your hands from germs.

• To protect food from germs.

• To protect food from your hands

What is the most common food hazard?

• Physical hazards.

• Biological contamination.

• Chemical contamination.

• Miscommunication.

What temperatures is the Danger Zone between?

• 35 degrees F and 141 degrees F.

• 41 degrees F and 135 degrees F.

• 43 degrees F and 150 degrees F.

• 45 degrees F and 145 degrees F.

Food must not remain in the Danger Zone longer than how many hours?

• 2 hours.

• 3 hours.

• 4 hours.

• 5 hours

Which of the following is NOT an acceptable method to thaw food properly and safely.

• Under cold running water of 70 degrees F or colder.

• In the refrigerator below ready to eat foods.

• On a designated counter away from any ready to eat foods.

• As a part of the cooking process

Use a separate cutting board for:

• Raw meat and Vegetables.

• Poultry and Seafood.

• Seafood and Pork.

• All the above.