WorksheetsChapter 5: The Flow of Food: An Introduction
Total questions: 64
Worksheet time: 11hrs 45mins
Using one set of cutting boards for ready-to-eat food reduces the risk of...
cross-contamination
time-temperature abuse
physical contamination
toxic-metal poisoning
What is the purpose of color-coded equipment?
it indicates the level of risk for each product
it helps keep equipment separate
it indicates the cooking temperature of each product
it provides a visual cue for the preparation order of products
How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?
prep raw and ready-to-eat food at the same time
prep raw and ready-to-eat food at different times
prep ready-to-eat food after raw food
clean and sanitize the table after you are done using it
An operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit of doing this?
to prevent temperature abuse
to prevent cross-contamination
to reduce the cost of salad
to reduce the focus on proper personal hygiene
What must be done after completing each prep task to reduce the risk of cross-contamination?
food must be put away as quickly as possible
aprons must be replaced with clean ones
surfaces must be cleaned and sanitized
food temperatures must be checked with a clean thermometer
What is the temperature range of the Temperature Danger Zone?
0 F to 32 F
32 F to 120 F
41 F to 135 F
60 F to 150 F
Pathogens grow most rapidly at temperatures between
41 F and 45 F
45 F and 60 F
70 F and 125 F
120 F and 135 F
Pathogens are likely to grow well in a meat stew that is
below freezing temperature
at refrigeration temperatures
between 41 F and 135 F
cooked to the correct internal temperature
Food is being temperature abused when it is
held at the wrong temperature
taken out of the cooler
reheated rapidly
cooked to a higher temperature than required
Food must be thrown out after remaining in the temperature danger zone
1 hour
2 hours
3 hours
4 hours
Which action can help prevent time-temperature abuse?
regularly recording temperatures
performing self-inspections
proper cleaning and sanitizing
purchasing from approved suppliers
Limiting the amount of food that can be removed from a cooler when prepping it can help prevent
cross-contamination
cross-contact
time-temperature abuse
thermal energy transfer
Which thermocouple probe should be used to check the temperature of a pork roast?
air
surface
immersion
penetration
What do time-temperature indicators do?
measure temperature through a probe with a sensor at the end
measure the length of the time that food should be cooked
show if food has been cross-contaminated during preparation
show if food has been time-temperature abused during shipment
Which temperature measuring device is designed for measuring surface temperatures?
infrared thermometer
time-temperature indicator
thermistor
bimetallic stemmed thermometer
An infrared thermometer must
be held close to the food
touch the surface of the food
be used to take readings through metal
be used when talking air temperatures
Which thermocouple probe would be used to check the temperature of a grill?
air
surface
immersion
penetration
Which thermocouple probe would be used to check the temperature of a pot of soup?
air
surface
immersion
penetration
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
0 F
32 F
41 F
212 F
What is the calibration nut on a bimetallic stemmed thermometer used for?
keeping it accurate
marking its sensing area
measuring air temperature
measuring temperatures through glass
When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if the location is at sea level?
110 F
165 F
180 F
212 F
When checking the internal temperature of food, where should the thermometer be inserted?
in the thinnest part of the food
in the thickest part of the food
on the bottom of the food
on the top of the food
Thermometers that measure the temperature of food must be accurate to
+/- 1 F
+/- 2 F
+/- 3 F
+/- 4 F
When should thermometers be calibrated?
before use
after use
during use
before and after use
How long does it take a bimetallic stemmed thermometer's reading to steady after it is inserted into food?
5 seconds
10 seconds
15 seconds
30 seconds
Which action can help prevent time-temperature abuse?
hold hot items on a steam table whenever possible
give each food handler their own thermometer
avoid opening the walk-in coolers to keep a stable temperature
reheat food that has spent more than an hour in the temperature danger zone
How far into the food should you insert the stem of a bimetallic stemmed thermometer to get an accurate reading?
up to the dimple
up to the tip of the probe
up to the calibration nut
up to the indicator head
Which is an example of corrective action for time-temperature abuse?
a food handler checks and records the temperature of hot-held food every hour
a manager trains food handlers to calibrate different thermometers
a stockpot of soup has been left on a prep table overnight, so a food handler throws it away
a restaurant requires suppliers to place temperature-recording devices in their delivery trucks
What's the most basic way a food handler can prevent cross-contamination?
monitor and log all food deliveries
clean and sanitize every piece of equipment at the start of each shift
keep raw and ready-to-eat food away from each other
designate separate prep tables for specific types of food
A food handler has been tasked with marinating raw chicken and chopping kale for a salad. If the food handler has access to only one prep table, what should they do to prevent cross-contamination?
prep the chicken before prepping the kale
prep the chicken and kale at the same time but hold separately until service
wash and dry equipment in between prepping each item
use separate equipment for each item
What type of bread is least likely to be made by using a pour batter?
herb and cheese popovers
blueberry pancakes
banana nut bread
cinnamon waffles
Which are common characteristics of a TCS food?
low acid and dry
dry and high in protein
high in moisture and low acid
high carbohydrates and high acid
What is a systematic, proactive approach to identify, evaluate, and contain food safety hazards that are likely to cause illness or injury if regulatory measures fail to be used?
Hazard Analysis Critical Control Points (HACCP)
Standard Operating Procedures (SOPs)
Crisis management
Food defense
The laws that govern foodservice establishments are enforced by:
the federal government
the local police department
county or city governments
state and local health authorities
Handles of cooking utensils should be turned:
toward the front of the range
away from other burners
away from the aisle
toward the aisle
Which shipment of food should be rejected?
case of eggs with clean, unbroken shells
case of canned tomatoes with swollen ends
fresh fish with a mild ocean smell and firm flesh
fresh poultry that is firm and springs back when touched
The second step in the dishwashing process is:
drying
rinsing
sanitizing
washing
Barry washed the prep table with a cloth towel and cleaning solution. Which step should he do next?
scrape or remove food
sanitize the surface
rinse the surface
allow to air-dry
In order for ground turkey to be safe, it should be cooked to what temperature?
135 F
145 F
155 F
165 F
Foodborne illness from E. coli is associated with:
viruses that live in pork
parasites found in rodents, dogs, and cats
bacteria that live in the intensitnes of cattle
bacteria found in oysters and other shellfish
Which practice prevents cross-contamination during food preparation?
placing cooked steaks back in the same dish with the marinade
rinsing a chef's knife after chopping raw chicken and before chopping onions
using the reverse side of a cutting board to slice tomatoes after trimming a raw steak
washing and sanitizing a cutting board between preparation of raw meats and cooked foods
Dressing with short or close-fitting sleeves and hair tied back will prevent:
dirty clothing
cooking errors
accidental injury
errors in management
Which is likely to be a critical control point for beef bound for immediate service?
cooking
preparation
receiving
storage
An expediter is a:
food dispatcher
bus person
waitperson
hostess
Mike has been charged with developing a plan for cleaning up vomit. In his plan, he includes procedures for wearing gloves and a face mask. Which procedure does he include in his plan?
segregating the contaminated area
using personal protective equipment
cleaning, sanitizing, and disinfecting surfaces
throwing away food that may have been contaminated
Which precaution is the least appropriate for the storage, usage, and/or disposal of pesticides?
keeping them in a safe place
following directions on the labels
being sure containers are labeled properly
refilling small containers from large containers
Joya was recently hired as a manager for a new restaurant. Her first task is to provide all employees with the opportunity to earn a Food Protection Manager Certification. Which active management control principle is she exhibiting?
HACCP program
training program
manager supervision
incorporation of a standard operating procedure
The type of contaminants that cause the most foodborne illnesses are:
biological
chemical
environmental
physical
Judy's supervisor asks her to monitor the temperature of the refrigerator. Which probe should she use?
air
immersion
penetration
surface
At what temperature should deli meat be stored while on display in a deli counter?
41 F
45 F
50 F
70 F
Which is a proper method to handle ice?
cool iced tea with ice used on the salad bar
make ice from water that is safe to drink
store ice scoop in the ice machine
scoop ice with a water glass
Which is a safe method to thaw frozen chicken?
on the counter
at room temperature
under running hot water
on the bottom shelf in a refrigerator
Pork should always be cooked to a proper internal temperature to prevent:
botulism
salmonella
Staphylococcus
trichinosis
Bobby is cooking a pot of soup. Which probe should be used to monitor the temperature of the soup?
air
immersion
penetration
surface
Curt accepted a shipment of eggs for his establishment. Based on the flow of food, what should he do next?
store the eggs at 41 F or lower
place the eggs in dry storage at 70 F
cook the eggs immediately or discard
hold the eggs for serving withing four hours
Scheduling, food costing, and cash management are responsibilities of the:
chef
manager
sous chef
maitre d hotel
Which establishment is part of the commercial foodservice segment?
food truck
military base
nursing home
university dining
FDA stands for:
Federal Department of Agriculture
Federal Diabetic Administration
Food and Drug Administration
Future Design Association
Which is the best example of the "first in, first out" rule?
Eggs received on 10/30 are stored in front of eggs received on 11/5
Milk dated to expire on 6/5 is stored in front of milk dated to expire on 5/31
Cottage cheese with an expiration date of 2/1 is stored behind another with an expiration date of 2/20
Ground beef with an expiration date of 9/6 is stored in front of another package with an expiration date of 9/4
The first aid for choking is to:
perform CPR
give a pat on the back
use fingers to dislodge the foreign object
give 5 back blows followed by 5 abdominal thrusts, repeat until object is dislodged
Several TCS hot food items are held on a cafeteria line. How can the food handlers ensure that these items are safe to eat?
by discarding the food every two hours
by discarding the food after 30 minutes
by checking the temperature with a thermometer every two to four hours
by checking the temperature using the temperature gauge on the holding unit every two to four hours
Which is an acceptable behavior around food?
leaving open wounds unbandaged
chewing gum during food preparation
wearing a dirty baseball hat as a hair restraint
wearing clean, disposable gloves to prepare ready-to-eat sandwiches
When must an employee wear single-use gloves?
when cutting raw chicken
when making sandwiches
when washing produce
when washing dishes
If a food handler is diagnosed with a foodborne illness, such as Norovirus, a manager must:
exclude the food handler from the operation
restrict the food handler from working with or around food
instruct the food handler to wear gloves while working with food
instruct the food handler to wash his/her hands every fifteen minutes
