Culinary Arts: Food Safety and Foodborne Illness

Food industry safety is the responsibility of which of the following?

• A. Industry workers
• B. Government
• C. Consumers
• D. Industry workers, government and consumers

Which of the following agencies does NOT oversee food industry safety?

• A. Center for Disease Control and Prevention (CDC)
• B. National Institute of Standards and Technology (NIST)
• C. Bureau Maypearl of Industry and Security (BIS)

• D. Occupational Safety and Health Administration (OSHA)

Which of the follow describes suggested footwear for preventing falls and slips?

• A. Steel-toed leather boots
• B. Rubber-soled shoe with deep, well spaced tread
• C. High-top sneakers with laces tucked in
• D. Sandals with heel straps and thin soles

Which of the following is NOT a reason for completing accident reports which is listed in the presentation?

• A. To track employee negligence and mistakes
• B. For insurance purposes
• C. To better understand how to prevent similar and more serious accidents
• D. In case of legal investigation

What is the “danger zone” in which foods should NOT be kept for more than one to two hours?

• A. 0°F to 30°F (-18°C to -1°C)
• B. 20°F to 80°F (-7°C to 27°C)
• C. 60°F to 110°F (16°C to 43°C)
• D. 40°F to 140°F (5°C to 60°C)

Menu disclaimers are required for which of the following?

• A. Fried foods
• B. “Cooked to order” meat and eggs
• C. Foods high in fat
• D. Imported fruits and vegetables

Workplace safety violation penalties vary based on which factors?

• A. Awareness of violation and effects of violation
• B. Seriousness of violation and ability to pay
• C. Awareness of violation, seriousness of violation and whether the violation is a repeated violation
• D. Seriousness of violation, effects of violation and ability to pay

Who should perform health inspections?

• A. OSHA compliance officers
• B. Management
• C. Employees
• D. An objective third party

Which of the following accurately describes sanitation?

• A. Absence of dirt
• B. Removal of bacteria
• C. Use of disinfectants
• D. Protection from contamination

According to the segment, how should frozen foods be thawed?

• A. At room temperature
• B. In the refrigerator
• C. Under hot running water
• D. In the Freezer