Food Safety Quiz

Flavia's Diner had a ____ violation on their latest inspection report, which means it will require a follow-up inspection.

• critical

• priority foundation

• core

• minor

Areas where food is prepared require higher foot-candle levels than storage areas.

• True

• False

Polly is a sanitarian. What duty is she MOST likely to perform as part of her job?

• conducting inspections

• treating people with foodborne illness

• training new employees

• grading beef before it is sold

What is the jurisdiction of the CDC?

• local health departments

• state health departments

• national public health

• international health organizations

Which of these is NOT a potential result of a pest infestation in a foodservice kitchen?

• damaged reputation

• positive reviews

• contaminated food

• spread of disease

For which of these dishes is cooking not a critical control point to address in the HACCP system?

• eggs and bacon

• chocolate souffle

• spinach salad

• fried chicken

In a restaurant, a power outage or fire would be considered what kind of health hazard?

• biological hazard

• chemical hazard

• physical hazard

• ergonomic hazard

To manage risk factors for foodborne illness, Quinn adds a warning to the menu about the dangers of consuming undercooked beef. This type of advisory is designed to inform which group?

• consumers

• food inspectors

• prep cooks

• servers

Max sees a coworker in the kitchen handle raw chicken and then cut carrots to be served on the salad bar without washing her hands in between tasks. What should he do with the carrots?

• freeze them for at least an hour

• rinse them in water that's hotter than 70°F

• cook them in the microwave and then chill them

• notify the manager in charge that they should be discarded

Quinn is reheating a pot of split pea soup that was left over from the day before. What temperature must it be heated to for it to be safe to serve?

• 165°F

• 145°F

• 95°F

• 41°F