WorksheetsCulinary I Midterm
Total questions: 50
Worksheet time: 33mins
Peanuts and soy products are two possible food items that can be dangerous for people with
FAT TOM
food allergies
chemical sensitivity
poor personal hygiene
Wheezing and hives are symptoms of
Food allergies
Norovirus
Botulism
Hepatitis A
What is the most important way to prevent a foodborne illness from viruses?
Control time and temperature.
Prevent cross-contamination
Practice good personal hygiene.
Practice good cleaning and sanitizing.
An example of a physical contaminant is a
sanitizer
pesticide
metal fragment
parasite
Which of the following symptoms requires excluding a food handler from work?
Sore throat and fever in a high-risk population
Vomiting
Jaundice
All of the above
What are the common symptoms of food allergies?
Headache and blurred vision
Itching, hives, and difficulty breathing
Joint pain and fatigue
None of the above
What are some common food allergens?
Peanuts and tree nuts
Milk and dairy products
Shellfish and fish
All of the above
What are the potential health risks of consuming food with physical contaminants?
Food poisoning and allergic reactions
Choking and injury
Nutritional deficiencies
Weight gain and obesity
Who are some groups that may attempt to deliberately contaminate food?
Terrorists or activists
Farmers and producers
Health inspectors
Restaurant customers
What does the "flow of food" refer to in a food operation?
The path food takes from purchasing to service.
The process of food being cooked and served.
The movement of food within the kitchen.
The journey of food from farm to table.
What is the temperature range considered the "temperature danger zone" for food?
32°F and 212°F (0°C and 100°C)
41°F and 135°F (5°C and 57°C)
70°F and 125°F (21°C and 52°C)
0°F and 40°F (-18°C and 4°C)
How long can food safely remain in the temperature danger zone before it must be discarded?
Up to 2 hours.
Up to 3 hours.
Up to 4 hours.
Up to 6 hours.
Using one set of cutting boards for raw poultry and another 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 a 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.
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 taking air temperatures.
When should thermometers be calibrated?
before use
after use
during use
before and after use
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
Which agency subjects suppliers to food safety inspections?
Public Health Service (PHS)
Centers for Disease Control and Prevention (CDC)
U.S. Department of Agriculture (USDA)
Environmental Protection Agency (EPA)
A chef purchases fresh fish from a local fisherman. Is this an approved supplier?
Yes, if the fish is fresh caught.
Yes, if the town has licensed the fisherman.
No, not if the fisherman is local.
No, the fisherman is not inspected.
What are Good Manufacturing Practices (GMP) as defined by the FDA?
Rules for receiving food
Requirements for producing safe food
Parameters for the safe storage of food
Guidelines for creating a HACCP plan
What should be done if pests are spotted in a delivery vehicle?
Reject the entire delivery.
Reject any products close to where the pests were found.
Accept the delivery, depending on the type of pest found.
Accept the delivery if the products look safe.
Where should a manager check to find recall notices?
Public Health Service (PHS)
Food and Drug Administration (FDA)
Centers for Disease Control and Prevention (CDC)
Environmental Protection Agency (EPA)
What must a manager do with a recalled food item in the operation?
Combine the item with non-recalled items during preparation.
Record the names of customers who purchase the item.
Store the recalled item separately from other food.
Sell all recalled items within 24 hours.
Documentation received with fish that will be eaten raw must state
how the fish were caught.
where the fish were harvested.
that the fish were correctly frozen.
the credentials of the fisherman who caught the fish.
Meat must be purchased from plants inspected by what government agency?
USDA
FDA
PHS
CDC
An inspection stamp on meat indicates that
it is free of pathogens.
it is a "choice" cut of meat.
the product has met standards.
the food is safe to eat even if undercooked.
A food handler notices that a shipment of fresh meat appears to be dry. What should be done with the meat?
Accept the meat.
Reject the meat.
Recall the meat.
Cook the meat within 24 hours.
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours.
24 hours.
36 hours.
48 hours.
What should be done with food that has passed its use-by date?
It should be discarded.
It should be used immediately.
It should only be reheated once.
It should be cooked to a higher internal temperature.
Why should overloading coolers be avoided?
It reduces airflow.
It lets warm air inside.
It may lead to freezing the food.
It can lead to a moisture build-up.
What should be done to help keep food safe in a walk-in cooler?
Store meat and poultry near the cooler’s door.
Line open shelves with aluminum foil.
Randomly sample food temperature daily.
Pack food tightly in coolers to ensure proper cooling.
How far off the floor should food be stored?
1 inch (3 centimeters)
2 inches (5 centimeters)
4 inches (10 centimeters)
6 inches (15 centimeters)
