Worksheetsserv safe week 5 quiz
Total questions: 45
Worksheet time: 24mins
At what internal temperature should ground poultry be cooked?
140F
155F
165F
170F
True or False:
HACCP is an acronym for Hazzard Analysis Critical Control Point
True
False
What is the correct minimum internal temperature for: Pork chops?
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
Which method for cooling chili is unacceptable?
Placing it in an ice water bath and stirring it.
Stirring the chili with ice paddles.
Placing it in a rapid cooler.
Placing it in the refrigerator.
The chili could also be made with less water than required. Cold water or ice could be added after cooking to cool the chili and provide the remaining water.
A food handler prepares and delivers meals to elderly people who receive cancer care services at home. What symptoms require this food handler to stay home and not go to work?
thirst and itching
pain with fatigue
sore throat with fever
headache and pain
Sushi can be stored at
48 F
50 F
39 F
45 F
Hot food prepared at a central location and delivered to an off-site event must be received at a temperature of
32 F
41 F
135 F
165 F
Meat received at 40ºF
Accept
Reject
Live oysters received with an internal temperature of 50ºF
Accept
Reject
Milk received at 45ºF
Accept
Reject
Which of the following is NOT a common type of chemical disinfectant?
Chlorine
Quaternary ammonium compounds
Iodine
Hydrogen peroxide
What is the correct sequence for cleaning and disinfecting in a three-compartment sink?
Wash, rinse, sanitize
Rinse, wash, dry
Sanitize, wash, rinse
Wash, dry, sanitize
What should a well-equipped handwashing station include?
Only hand sanitizer and paper towels
Only cold water and soap
A mirror and a comb
Hot and cold water, soap, and a way to dry hands
What is the minimum light intensity required in preparation areas?
50 foot-candles
100 foot-candles
10 foot-candles
20 foot-candles
What is the main objective of integrated pest management?
Encourage the presence of natural pest predators
Completely eliminate all pests with pesticides
Ignore pests until they become a significant problem
Manage pests in a way that minimizes harm to people and the environment
What is the final step in cleaning and disinfecting a preparation table?
Disinfect the surface.
Allow the surface to air dry.
Wash the surface.
Rinse the surface.
Which group of individuals is at a higher risk of developing a foodborne illness?
Adolescents
Older adults
Women
Vegetarians
What should food handlers do when handling ready-to-eat foods?
Use disposable gloves
Disinfect their hands.
Wear an apron.
Use bare hands.
Contamination, with respect to food, is:
The presence of chemical products in food or water.
The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.
The presence of visible objects in food or water.
All of the above.
A food handler is preparing a seafood dish on April 4, 2020. What is the expiration date?
April 4
April 8
April 10
April 12
Dry food storage must be _____ inches off the floor and _____ inches away from the wall.
5 inches, 6 inches
6 inches, 5 inches
7 inches, 7 inches
6 inches, 6 inches
What is the minimum internal cooking temperature for ground meat?
135 degrees F
41 degrees F
145 degrees F
155 degrees F
The three categories of unsafe food contamination.
Biological
Chemical
Physical
Supernatural
What is the correct minimum internal temperature for: Pork chops?
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
What is the correct minimum internal temperature for: glazed carrots to keep hot?
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
What should the manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor.
Tell the cook to come in for a couple of hours and then go home.
Tell the cook to rest for a couple of hours and then come to work.
Tell the cook to go to the doctor and then come to work immediately.
What should food handlers do after preparing food and before going to the bathroom?
Wash their hands
Remove their hats
Change their gloves
Remove their aprons
The temperature danger zone where bacteria reproduce most rapidly is between ____ - ____ F.
41 - 135 degrees F
0 - 32 degrees F
135 - 165 degrees F
32 - 41 degrees F
What should this food handler do next?
say excuse me
serve customers
go straight back to work
wash their hands
The water used to wash hands must be:
distilled
non-potable
recovered
potable
At what temperature can prepared sushi be stored?
48 F
50 F
39 F
45 F
Which foods are associated with parasites?
Baked goods
Seafood
Poultry
Agricultural products
What are the guidelines for safely thawing frozen foods?
Thaw frozen foods in the refrigerator, under cold running water, or in the microwave.
Thaw frozen foods at room temperature for several hours.
Thaw frozen foods by leaving them in direct sunlight.
Thaw frozen foods in hot water.
What are the four steps to wash your hands correctly?
Wet, Rub, Dry, Repeat
Wet, Soap, Rub, Rinse
Dry, Rub, Rinse, Repeat
Soap, Rinse, Dry, Repeat
A food safety management system is a set of practices and procedures intended to:
Ensure that your operation is financially successful
Prevent foodborne illnesses
Avoid people bringing pets to restaurants
None of the above
True or False: It is the responsibility of the operations manager to actively control the five common risk factors for foodborne illnesses.
True
False
What is the first step of active managerial control?
Training
Corrective Action
Monitor
Identify Risks
What are public health interventions?
Meetings to teach people how to have better personal hygiene in restaurant operations.
Meetings to teach people how to be healthier in restaurants.
FDA recommendations to control common risk factors for foodborne illnesses.
All of the above
True or False: You need some type of documentation to demonstrate that you explained to your staff that they must report if they have had any symptoms of illness.
True
False
An HACCP Plan is a
A plan to help prevent foodborne illnesses
A plan to help identify food risks in your operation
A plan to help control food operations so that food remains safe
All of the above
HACCP means
Hazard Analysis and Critical Control Points
Hazard Analysis and Condition Control Position
Hazard Analysis and Condition Control Point
Hazard Analysis and Critical Control Point
The temperature of the chicken is checked to see if it has reached its critical limit of 165 degrees for 15 seconds. Is this an example of which HACCP principle?
Verification
Data Recording
Monitoring
Hazard Analysis
The temperature of the chili is checked during storage. The chili has not met the critical limit and is discarded according to the house policy. Discarding the chili is an example of which HACCP principle?
Corrective Action
Verification
Hazard Analysis
Monitoring
The school cafeteria serves cold sandwiches in a self-service display case. Which step in the food flow would be a critical control point?
Cooling
Reheating
Cooking
Storage
What does an operation need if they want to smoke foods as a method of preservation?
Crisis management plan
Variance from the local regulatory authority
Food safety certificate
ServSafe certificate
