WorksheetsFinal Exam Practice
Total questions: 40
Worksheet time: 20mins
What is the first thing you should do when notified by a customer of a foodborne illness?
Collect their contact information, food eaten, and symptoms
Call a staff meeting to go over your food safety program
Throw suspicious food out
Contact your local regulatory authority and report it
For an illness to be considered a "foodborne outbreak," how many people must be affected after eating the same food?
10% of the people who ate the food
10
2
More than 5
While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a foodborne illness?
A healthy 85 year old
A 22 year old with HIV
A healthy 3 year old
A clinically obese 30 year old
A guest finds an adhesive bandage in his food. What type of contamination would this be considered?
Chemical
Cross
Primary
Physical
You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a problem for all of these foods except ____.
Sliced melon
Sprouts
Raw beef
Poultry
Live shellfish
Which of the following best represents a TCS food?
Baked potatoes on the counter
A ribeye cooked and served rare
Room temperature olive oil
Frozen fish in freezer storage
Bacteria is most likely to thrive in which type of environment?
Moist
Temperatures over 135 Fahrenheit
Arid
Oxygen-rich
One of the responsibilities of Public Health Services (PHS) is to ____.
Train your staff
Create your personal hygiene program
Review and approve food safety plans
Keep poultry, meat, and eggs safe
Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
In the refrigerator
Under running water
In the microwave
On the counter
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption.
165 Fahrenheit
175 Fahrenheit
185 Fahrenheit
135 Fahrenheit
Which of these is not a necessary item at a hand washing station?
A trash receptacle
A mirror to check uniforms
Hot water
A "staff members must wash hands" sign
At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods spend too much time in or around the range?
65 to 125 Fahrenheit
40 to 140 Fahrenheit
70 to 125 Fahrenheit
41 to 135 Fahrenheit
A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin?
With tongs
Between a fresh, clean deli sheet
Quickly with bare hands only near the muffin paper
With a freshly gloved hand
Your restaurant makes a ready-to-eat TCS (time-temperature control for safety) dish on site, which is properly labeled and stored at 41°F (5°C) or lower. How many days can it be stored before it must be discarded?
2 days
3 days
7 days
10 days
Which of these is incorrect regarding thermometers and food safety?
You can recalibrate a thermometer using either ice point or boiling water methods
Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids
To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food
Infrared thermometers are the most accurate choice for both surface and internal temperatures
To protect against deliberate contamination, the FDA recommends you
Install cameras
Limit access to storage areas
Conduct background checks on delivery drivers
Never allow staff to accept deliveries
Which of these would be an unsafe practice concerning ice usage?
Serving ice so a customer may cool coffee
Scooping ice out of the ice machine using a clean drinking glass
Using ice to cool food
Making ice from drinking water
Which of these would not be a reason to reject a shipment of canned food?
Some cans show dents at the seams
One of the cans appears to be swollen
There is evidence of can leakage on the bottom of the carton
The shipping carton is torn
HACCP is associated with _____.
Food service historical documentation
Food protection
Food service worker conditions
Food service worker certification
When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be _____.
frozen: 31° or less; cold 41° or less; hot: 135° or more
frozen: 0° or less; cold 37° or less; hot: 135° or more
frozen: 0° or less; cold 41° or less; hot: 165° or more
frozen: 0° or less; cold 41° or less; hot: 135° or more
All of these are signs that a food may be unsafe except _____.
A carton that was delivered after business hours
A package that has been re-taped shut
Cans with rust on them
Frozen food with large ice crystals on the package bottom
FIFO stands for _____.
Food In Fast Operations
First In First Out
Food Inspection For Optimum-use
Fall Injuries Fail Others
When stored in the refrigerator, which food should be kept on the bottom shelf?
Ground chicken
Fish
Eggs
Cut vegetables
Which would not be a good practice when cooling food?
Placing hot food in refrigerator for quick cooling
Cutting large food items into smaller pieces
Transferring food to smaller, shallow pans for cooling
Placing containers of cooked food into an “ice bath” in another container for quick cooling
You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?
Ask employees who work with that food their opinion and expertise.
Assume that the food is good if it is stored correctly.
Which of these is false regarding food service pest control measures?
Pesticides and their uses are regulated by federal, state, and local laws.
Pest control measures may vary from region to region and from pest to pest.
Pests can become resistant to pest control measures.
Purchasing your own pesticides is appropriate if they are bought from a reputable dealer.
What should your facility do to slow the spread of norovirus?
Clean up vomit immediately
Discard all unused TCS foods
Only purchase from approved sources
Cook foods to a minimum of 135°F
The FDA is responsible for inspecting all foods except for which of the following?
Meat, poultry, and eggs
Bottled water
Infant formula
Canned goods
What would be an inappropriate item to feature on a children’s menu?
Cornmeal-crusted mahi mahi
Spinach and ham stuffed baked potato
Salmon sushi
Granola with blueberry yogurt
The power goes out in your restaurant. As a manager, what is the first action you should take?
Hook up the generator
Write down the time
Check and record all food temperatures of frozen, refrigerated, and hot foods.
Throw out all TCS (Time and Temperature Control for Safety) foods.
Which of the following is not a potential source of chemical contamination?
Not rinsing cleaners away
A reaction between pewter and acidic foods
Incorrectly applied pesticides
Toxins in fish
When contacting your local regulatory authority after a reported foodborne illness, you should ____.
Give them your temperature logs
Contact the supplier
Throw away the food responsible
Handle the issue without them
Cross-contact refers to the passing of ____ to food or food contact surfaces.
Pathogens
Allergens
Dirt
Chemicals
What type of thermometer would be best to check the internal cooking temperature of a pork roast?
Surface probes
Maximum registering
Penetration probes
Infrared thermometer
Cooling food should move from 135°F or higher to 70°F in ____ hour(s).
Six
Four
One
Two
What is the second sink in a three-compartment sink used for?
Sanitizing
Scraping
Washing
Rinsing
Robert is using a cutting board for the same task during his entire shift. How often should his board be washed and sanitized?
Every hour
Every two hours
Every four hours
Every six hours
Hot water used for sanitizing in a 3-compartment sink must be at least _____.
171°F
135°F
150°F
165°F
191°F
What is the first step in the flow of food?
Holding
Preparation
Receiving
Purchasing
Meg is the server for a guest with an allergen special order. What is the final thing she should do?
Describe the dish
Hand deliver the dish to the customer
Identify the ingredients
Specify the special order to the kitchen
