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Food Safety & Nutrition Fall Semester Test

Total questions: 62

Worksheet time: 33mins

Name
Class
Date
1.
Why are the elderly people at a higher risk for foodborne illnesses?
a)
Their immune systems have weakened with age.
b)
They are more likely to spend time in a hospital.
c)
They are more likely to suffer allergic reactions.
d)
Their appetites have decreased with age.
2.
The three categories of food safety hazards are biological, physical and what?
a)
Temporal.
b)
Practical.
c)
Chemical.
d)
Thermal.
3.
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
a)
1
b)
2
c)
10
d)
20
4.
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and what?
a)
Bacteria abatement.
b)
Toxic-metal leaching.
c)
Pathogen measurement.
d)
Time-temperature control.
5.
According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and what?
a)
Reheating leftover food.
b)
Serving ready-to-eat food.
c)
Using single-use disposable gloves.
d)
Purchasing food from unsafe sources.
6.
Foodborne pathogens grow well at temperatures between what range?
a)
Below 32F
b)
Between 1F to 40F
c)
Between 41F to 135F
d)
Above 212F
7.
Which of the following is not a key to food safety according to the passage?
a)
Practicing good personal hygiene
b)
Preventing cross-contamination
c)
Encouraging proper food handling
d)
Maintaining proper equipment
8.
What is the primary reason provided in the passage for the elderly being at higher risk of foodborne illness?
a)
They are more likely to have weakened immune systems
b)
They are more likely to spend time in hospitals
c)
They are more likely to have food allergies
d)
They are more likely to have decreased appetites
9.
Which of the following is not one of the five common causes of foodborne illness according to the CDC?
a)
Failing to cook food adequately
b)
Holding food at incorrect temperatures
c)
Using contaminated equipment
d)
Serving ready-to-eat food
10.
What is the minimum number of people that must experience the same illness after eating the same food for it to be considered a foodborne illness outbreak?
a)
1
b)
2
c)
5
d)
10
11.
What is the primary reason elderly individuals are at a higher risk for foodborne illnesses?
a)
Their immune systems have weakened with age.
b)
They are more likely to spend time in a hospital.
c)
They are more likely to suffer allergic reactions.
d)
Their appetites have decreased with age.
12.
Which of the following is NOT one of the three categories of food safety hazards?
a)
Biological
b)
Physical
c)
Chemical
d)
Nutritional
13.
For a foodborne illness to be classified as an outbreak, what is the minimum number of people that must be affected?
a)
1
b)
2
c)
5
d)
10
14.
Which of the following is one of the three keys to food safety?
a)
Bacteria abatement
b)
Toxic-metal leaching
c)
Pathogen measurement
d)
Time-temperature control
15.
According to the CDC, which of the following is a common cause of foodborne illnesses?
a)
Using single-use disposable gloves
b)
Reheating leftover food
c)
Serving ready-to-eat food
d)
Purchasing food from unsafe sources
16.
At what temperature range do foodborne pathogens thrive most effectively?
a)
Below 32°F
b)
Between 1°F to 40°F
c)
Between 41°F to 135°F
d)
Above 212°F
17.
Which of the following practices can help prevent cross-contamination?
a)
Using the same cutting board for raw meat and vegetables
b)
Storing raw meat above ready-to-eat foods
c)
Using separate utensils for different food types
d)
Washing hands only after handling food
18.
What is the role of personal hygiene in food safety?
a)
It has no significant impact on food safety.
b)
It helps prevent the spread of pathogens.
c)
It only matters when cooking food.
d)
It is only important for food handlers.
19.
Why is it important to hold food at the correct temperatures?
a)
To enhance the flavor of the food
b)
To prevent food from spoiling
c)
To inhibit the growth of harmful bacteria
d)
To maintain the food's nutritional value
20.
Which of the following actions is a critical step in preventing foodborne illnesses?
a)
Cooking food to the minimum internal temperature
b)
Using the same gloves for different food items
c)
Thawing food at room temperature
d)
Serving food immediately after cooking
21.
When storing TCS, ready-to-eat food that was prepared on-site, what information must be included on the label?
a)
a. Potential allergens
b)
b. Product ingredients
c)
c. Nutritional information
d)
d. Sell by or discard date
22.
Large ice crystals in a case of frozen food are evidence that the product may have been
a)
a. Received at 6°F to 10°F.
b)
b. Stored at 6°F to 10°F.
c)
c. Shipped correctly.
d)
d. Thawed and refrozen.
23.
Which of the following is an improper method for cooling a large pot of chili?
a)
a. Stir the chili with plastic ice paddles.
b)
b. Place the pot of chili into an ice water bath.
c)
c. Place the chili into a blast chiller.
d)
d. Place the pot of hot chili into a refrigerator.
24.
What must you do immediately after thawing food in a microwave?
a)
a. Hold it.
b)
b. Cook it.
c)
c. Cool it.
d)
d. Freeze it.
25.
What is the warmest acceptable receiving temperature for eggs?
a)
a. 32°F
b)
b. 41°F
c)
c. 45°F
d)
d. 50°F
26.
Where should raw poultry be placed in a cooler?
a)
a. On the top shelf
b)
b. Next to produce
c)
c. On the bottom shelf
d)
d. Above ready-to-eat food
27.
What is the minimum internal cooking temperature for egg, meat, poultry, and seafood cooked in a microwave?
a)
a. 135°F
b)
b. 145°F
c)
c. 155°F
d)
d. 165°F
28.
Serving utensils should be used to serve a maximum of _____ food item(s) at a time.
a)
a. 1
b)
b. 2
c)
c. 3
d)
d. 4
29.
How should cartons of coleslaw be checked for correct receiving temperature?
a)
a. Check the interior air temperature of the delivery truck.
b)
b. Open a carton and insert a thermometer stem into the food.
c)
c. Place a thermometer against the outside of the carton.
d)
d. Touch the carton to see if it is cold.
30.
A thermometer used to measure the temperature of food must be accurate to what temperature?
a)
a. +/- 2°F
b)
b. +/- 4°F
c)
c. +/- 6°F
d)
d. +/- 8°F
31.

Which is a way to prevent contamination of hot food on a display in a self-service area?

a)

Allowing customers to serve themselves

b)

Allowing customers to use the same plate twice

c)

Instructing customers to use a clean plate each time they come to the service area

d)

Using the same tongs for the entire shift

32.

After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the person in charge should

a)

Correct the employees improper behavior and sanitize the area

b)

Sanitize the area

c)

Fire the food handler

d)

Watch to make sure they don't do it again

33.

Which food is a common food allergen?

a)

Milk

b)

Vegetables

c)

Berries

d)

Sugar

34.

Where should mop water be disposed?

a)

Handwashing sink

b)

Dishwashing sink

c)

Service sink

d)

Toilets

35.

A food handler must remove what before working with food

a)

hat

b)

gloves

c)

medical bracelet

d)

metal band

36.

Which is a physical contaminant?

a)

E. coli infested ground beef

b)

Fish bones left in a fillet

c)

bleach spray leaking into the soup

d)

soap spilling into yogurt machine

37.

A service sink should be used to

a)

Wash hands

b)

Wash aprons

c)

Wash dishes

d)

Dispose of mop water

38.

While new food handlers are practicing a food safety procedure, it is important for the manager to

a)

Immediately correct any incorrect action

b)

Allow the foodhandler to make mistakes

c)

Record a foodhandlers every move

d)

Put the new food handler with an older food handler

39.

Cross-contact (how allergens are spread) occurs

a)

When lobster and shrimp are both prepared on the same prep table

b)

When veggies are washed in the same sink together

c)

When carrots are cut first on the same cutting board as chicken before cooking in a casserole

d)

When different foods are fried in the same oil and fryer basket

40.

In which liquid should wiping cloths be stored?

a)

on the back counter in cool clean water

b)

hot soapy water

c)

In a container of correct sanitizing solution

d)

bleach

41.

Single use gloves must be worn by a food handler when he or she

a)

handles food that will be cooked

b)

Is prepping ready to eat foods

c)

is sanitizing tools

d)

is cleaning out the stock room

42.

Food in transport needs to be covered to prevent

a)

cross contamination

b)

irregular temperatures

c)

pest infestation

d)

leakage

43.

What is one requirement for a stocked handwashing sink

a)

Hand sanitizer

b)

Air dryer

c)

Approved signage

d)

Paper Towels

44.

Water used for handwashing must be

a)

potable

b)

antibacterial

c)

sanitized

d)

screened for pathogens

45.

Storing raw food requiring a higher cooking temp below or away from food requiring a lower cooking temp helps prevent which type of contamination?

a)

Biological

b)

Chemical

c)

Physical

d)

Pathogen

46.

Food handlers should wash their hands between:

a)

shaking hands with a customer then replenishing items on the buffet

b)

ringing a sale on the cash register then sweeping the bathroom

c)

taking out the garbage then putting a new trash bag in

d)

placing potatoes in container then removing dirty dishes from dishwasher

47.
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?
a)
12
b)
24
c)
36
d)
48
48.
Dicing onions on the same cutting board used for slicing raw beef can cause
a)
physical hazards
b)
cross-contamination
c)
time-temperature abuse
d)
food allergens
49.
A food handler wets hands and arms, applies liquid soap, and then scrubs them for 6 seconds. Next, the food handler rinses hands and arms with warm water, then later dries them with a hand dryer. What did the food handler do wrong?
a)
Used liquid soap
b)
Rinsed hands and arms with warm water
c)
Scrubbed hands for 6 seconds
d)
Dried hands with a hand dryer
50.
How can an operation prevent cross-contamination in selfservice areas?
a)
Put thermometers in cold food items
b)
Allow customers to reuse their plates only once
c)
Check temperatures every four hours
d)
Place food under sneeze guards
51.
Which food is at a temperature that allows bacteria to grow well?
a)

A roast at 82ºF

b)

Hamburgers at 145ºF

c)

Pork chops at 160ºF

d)

A steak at 30ºF

52.
Which food is a TCS food?
a)
Saltine crackers
b)
Cooked beans
c)
Canned peaches
d)
Raw carrots
53.
Which item does NOT have a food-contact surface?
a)
Tongs
b)
Glasses
c)
Utensils
d)
Mop bucket
54.
What does a sanitizer test kit measure?
a)
Temperature of the water
b)
Hardness of the water
c)
Strength of the solution
d)
pH of the solution
55.
Which hot-held food is in the temperature danger zone?
a)

Fish held at 136ºF

b)

Beans held at 142ºF

c)

Soup held at 154ºF

d)

Steak held at 125ºF

56.
Which are three of the most common food allergens?
a)

Eggs, wheat, and shellfish

b)
Onions, eggs, and potatoes
c)
Olives, mushrooms, and peanuts
d)

Milk, sesame, and corn

57.
Pests are a food safety hazard because they
a)
eat the operation’s food
b)
offend customers
c)
carry pathogens
d)
destroy the building
58.

Food and food contact items should be stored at least which distance from the floor?

a)
2 in (5 cm)
b)
4 in (10 cm)
c)
5 in (13 cm)
d)
6 in (15 cm)
59.
Which food item is ideal for bacterial growth?
a)
Tortilla chips
b)
Canned chili peppers
c)
Jar of salsa
d)
Sour cream
60.
Which is a physical hazard?
a)
Bacteria
b)
Mold
c)
Cleaner
d)
Filet bone
61.

A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?

a)

Failed to dry the machine with a clean cloth after sanitizing it.

b)

Failed to sanitize the machine before taking the removable parts off

c)

Failed to rinse the machine after wiping it down with detergent and water

d)

Failed to wash the machine with detergent and water before taking it apart.

62.

The temperature of a roast is checked to see if it has met its critical limit of 145F for 5 minutes. This is an example of which HACCP principle?

a)

Verification

b)

Monitoring

c)

Record keeping

d)

Hazard analysis

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