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Day 2 Review: Food Hazards, Bacterial Growth, and Pathogens

Total questions: 62

Worksheet time: 31mins

Name
Class
Date
1.

Which set lists the three main types of food hazards?

a)

Physical, chemical, biological

b)

Thermal, physical, microbial

c)

Chemical, thermal, environmental

d)

Biological, nutritional, physical

2.

Cleaning agent residue left on a cutting board represents which hazard?

a)

Thermal hazard

b)

Physical hazard

c)

Biological hazard

d)

Chemical hazard

3.

Under favorable conditions, how quickly can bacteria in food double?

a)

Once per day

b)

Every 2 to 3 hours

c)

Every 2 to 3 minutes

d)

Every 20 to 30 minutes

4.

Contaminated foods with pathogenic bacteria often show which characteristic?

a)

Strong sour odor and color

b)

Visible mold and slimy feel

c)

No change in appearance or taste

d)

Immediate bubbling and heat

5.

Order the phases of bacterial growth from start to finish.

a)

Lag

1.

Initial adaptation

b)

Log

2.

Rapid multiplication

c)

Stationary

3.

Population balance

d)

Death

4.

Declining population

6.

Which phase features the most rapid bacterial increase?

a)

Stationary phase

b)

Lag phase

c)

Death phase

d)

Log phase

7.

What does the acronym FATTOM represent for bacterial growth factors?

a)

Food

1.

Nutrients available

b)

Acidity

2.

pH conditions

c)

Temperature

3.

Heat control range

d)

Time

4.

Duration of exposure

e)

Oxygen and Moisture

5.

Atmosphere and water

8.

Handwashing after toilet use primarily prevents which risk?

a)

Botulism from canned foods

b)

Chemical residue exposure

c)

Hepatitis A and Norovirus spread

d)

Physical glass injuries

9.

Which parasite is linked to undercooked pork and trichinosis?

a)

Giardia lamblia

b)

Anisakis simplex

c)

Trichinella spiralis

d)

Toxoplasma gondii

10.

To prevent trichinosis, pork should be cooked to what minimum?

a)

150°F for 15 seconds

b)

140°F for 5 minutes

c)

165°F for 30 seconds

d)

155°F for 60 seconds

11.

Anisakis simplex is most associated with which food?

a)

Raw shell eggs

b)

Undercooked poultry

c)

Leafy greens

d)

Marine fish

12.

Which foods commonly carry Salmonella enteritidis?

a)

Raw shell eggs

b)

Raw poultry

c)

Cooked rice

d)

Canned beans

13.

Which practices help control Clostridium perfringens?

a)

Holding in anaerobic jars

b)

Preparing foods far in advance

c)

Rapid reheating

d)

Rapid cooling

14.

Staphylococcus aureus is commonly carried by which group?

a)

Healthy humans

b)

Fish handlers only

c)

Farm animals only

d)

Sick patients only

15.

Preventing staphylococcal food intoxication mainly requires which actions?

a)

Good personal hygiene

b)

Avoid bare-hand contact

c)

Boil canned foods daily

d)

Add extra salt to meals

16.

Food workers with transmissible illnesses should take which step?

a)

Wear gloves but continue

b)

Switch to cold food prep

c)

Not work until fully recovered

d)

Work shorter shifts only

17.

Minimum cooking temperature for ground meat to control E. coli O157:H7 is:

a)

165°F

b)

145°F

c)

150°F

d)

158°F

18.

Which activities require thorough handwashing for food workers?

a)

Using the toilet

b)

Handling raw foods

c)

Coughing or sneezing

d)

Smoking and scratching

19.

NYC Health Code requires handwashing sinks to be placed how?

a)

Within 25 feet of prep areas

b)

Near exits only

c)

Shared with mop sinks

d)

Inside manager’s office

20.

Which clothing and accessory rule aligns with NYC requirements?

a)

Skip outer garments when hot

b)

Wear rings and bracelets openly

c)

Apply makeup for professionalism

d)

Wear hair restraints and clean aprons

21.

Which method is acceptable for safely thawing frozen foods in a commercial kitchen?

a)

On the counter at room temperature

b)

In the refrigerator under control

c)

Under hot tap water continuously

d)

On a warming shelf overnight

22.

Which scenario best describes cross-contamination?

a)

Cooked rice dries out in holding

b)

Hot soup cools too slowly

c)

Bacteria from raw meat touch salad

d)

Steam condenses on clean lids

23.

Ground meat and foods containing ground meat must reach which internal temperature?

a)

145°F for safety

b)

158°F for safety

c)

165°F for safety

d)

150°F for safety

24.

What is the minimum internal temperature required for pork?

a)

165°F minimum

b)

158°F minimum

c)

140°F minimum

d)

150°F minimum

25.

Fish, shellfish, beef, lamb and other meats must be cooked to at least what temperature?

a)

145°F minimum

b)

140°F minimum

c)

158°F minimum

d)

150°F minimum

26.

Hot food held in a hot holding unit must be maintained at or above which temperature?

a)

135°F or higher

b)

140°F or higher

c)

150°F or higher

d)

165°F or higher

27.

Which practice supports rapid cooling of hot foods?

a)

Ice-water bath with stirring

b)

Cutting solid foods into small pieces

c)

Rapid chill unit use

d)

Deep pans four inches or more

28.

When placing hot foods in a refrigerator to cool, when should they be covered?

a)

Covered once they stop steaming

b)

Covered immediately when placed

c)

Covered after reaching 41°F or below

d)

Covered after two hours of cooling

29.

Previously cooked and refrigerated foods to be served from hot holding must be reheated how?

a)

Using a microwave only

b)

Using a warming drawer

c)

Using the hot holding unit

d)

Using a stove or an oven

30.

To what temperature must previously cooked and refrigerated foods be rapidly reheated before hot holding?

a)

165°F within two hours

b)

145°F within one hour

c)

140°F within two hours

d)

158°F within one hour

31.

Which item is acceptable for handling ready-to-eat foods without bare hands?

a)

Tongs or a spatula

b)

Deli paper or serving spoon

c)

Reusable wet cloth towel

d)

Clean and sanitary gloves

32.

What is a required practice when using disposable gloves during food preparation?

a)

Change them often to prevent contamination

b)

Wash gloves with soap between tasks

c)

Sanitize gloves in quaternary solution

d)

Wear double layers at all times

33.

Air breaks must be provided in which sink types in food service facilities?

a)

Bar handwashing sinks only

b)

Culinary and pot/dish washing sinks

c)

Restroom handwashing sinks

d)

Janitorial mop sinks only

34.

Atmospheric Vacuum Breakers (AVB) must be installed in equipment connected directly to potable water. Which is an example?

a)

Walk-in refrigerators

b)

Coffee machines

c)

Ice machines

d)

Dishwashers

35.

Which device helps prevent cross-connection by protecting hose bibs?

a)

Hose bib vacuum breaker

b)

Grease interceptor

c)

Pressure relief valve

d)

Backflow recirculator

36.

Who must install gas-fired hot water heaters and monitor for back draft?

a)

Local health inspector

b)

Maintenance apprentice

c)

Licensed plumber

d)

Certified food protection manager

37.

MATCH: Pair each food item with its minimum internal cooking temperature.

a)

Poultry or stuffing

1.

165°F minimum

b)

Ground meat products

2.

158°F minimum

c)

Pork whole cuts

3.

150°F minimum

d)

Raw shell eggs for service

4.

145°F minimum

38.

MATCH: Pair each cooling or reheating practice with its requirement.

a)

Cover food in refrigerator

1.

After 41°F or below

b)

Rapidly reheat for hot holding

2.

To 165°F before holding

c)

Maintain hot holding

3.

At 140°F or higher

d)

Cool using ice-water bath

4.

With stirring for effectiveness

39.

Choose the correct hand dishwashing sequence for manual cleaning.

a)

Wash, sanitize, rinse, air-dry

b)

Sanitize, wash, rinse, air-dry

c)

Wash, rinse, sanitize, air-dry

d)

Rinse, wash, sanitize, air-dry

40.

Cutting boards must undergo which steps between each use?

a)

Wash, rinse, and sanitize

b)

Wash only before storage

c)

Rinse and air-dry only

d)

Sanitize only after use

41.

Hot-water sanitizing requires immersion in 170°F water for at least how long?

a)

15 seconds minimum

b)

30 seconds minimum

c)

45 seconds minimum

d)

60 seconds minimum

42.

To prepare a 50 PPM chlorine sanitizing solution, what ratio is used?

a)

1 ounce bleach to 1 gallon water

b)

1/2 ounce bleach to 1 gallon water

c)

1/4 ounce bleach to 1 gallon water

d)

2 ounces bleach to 1 gallon water

43.

How long should utensils be immersed in a 50 PPM solution?

a)

At least 2 minutes

b)

At least 1 minute

c)

At least 5 minutes

d)

At least 30 seconds

44.

What is the correct preparation for a 100 PPM chlorine solution?

a)

Add one ounce bleach to one gallon water

b)

Add half ounce bleach to one gallon water

c)

Add two ounces bleach to one gallon water

d)

Add one ounce bleach to two gallons water

45.

Where must wiping cloths be stored when not in active use?

a)

In clean tap water

b)

In 50 PPM sanitizing solution

c)

In 100 PPM sanitizing solution

d)

Dry in a sealed bin

46.

During chemical sanitization, what must be checked to verify strength?

a)

A visual clarity assessment

b)

A temperature probe reading

c)

A test kit for chemical solution

d)

An odor threshold measurement

47.

Patron bathrooms are required when the dining area has how many seats or more?

a)

10 or more seats

b)

15 or more seats

c)

20 or more seats

d)

25 or more seats

48.

Match each chlorine solution concentration to its typical use.

a)

50 PPM solution

1.

Immersion for at least 1 minute

b)

100 PPM solution

2.

Wiping, spraying, or pouring

c)

170°F hot water

3.

Sanitize for at least 30 seconds

49.

Identify the three core strategies of Integrated Pest Management.

a)

Starve them

b)

Build them out

c)

Destroy them

d)

Repel them

50.

When food becomes unavailable to mice in a restaurant, what is the expected outcome?

a)

They seek water and stay

b)

They increase nocturnal activity

c)

They move out of the area

d)

They nest closer to kitchens

51.

Fresh rat droppings observed in a food establishment indicate what level of violation?

a)

Minor sanitation issue

b)

Non-violation observation

c)

Moderate compliance issue

d)

Critical violation

52.

What is the best method to eliminate flies and roaches from an establishment?

a)

Continuous trapping devices

b)

Proper cleaning and sanitizing

c)

Routine fogging treatments

d)

Ultrasonic deterrents

53.

Which action best represents “build them out” in IPM?

a)

Store food in open bins

b)

Seal entry points and gaps

c)

Remove standing water sources

d)

Increase chemical applications

54.

Select all practices that ensure effective manual dish sanitization.

a)

Follow wash, rinse, sanitize, air-dry

b)

Use 170°F water for 30+ seconds

c)

Store wiping cloths in 50 PPM

d)

Skip test kit verification

55.

Which statement best defines HACCP in food service?

a)

A training program for server etiquette

b)

A sanitation checklist for dining rooms

c)

A recipe catalog for standardized dishes

d)

A preventive system controlling food hazards

56.

Which item is a Critical Control Point (CCP) example in a kitchen process?

a)

Cooking chicken to required internal temperature

b)

Writing the daily prep list for cooks

c)

Scheduling staff for weekend shifts

d)

Arranging plates on a pass shelf

57.

Which combination lists the seven HACCP principles in correct sequence?

a)

Identify hazards, determine CCPs, set critical limits, monitor CCPs, take corrective actions, verify the system, keep records

b)

Keep records, take corrective actions, identify hazards, set critical limits, monitor CCPs, determine CCPs, verify the system

c)

Set critical limits, verify the system, determine CCPs, monitor CCPs, identify hazards, keep records, take corrective actions

d)

Monitor CCPs, set critical limits, identify hazards, verify the system, keep records, determine CCPs, take corrective actions

58.

Food left in the Temperature Danger Zone for more than two hours requires which action?

a)

Reheat to boiling and serve

b)

Store in a freezer overnight

c)

Cover tightly and refrigerate

d)

Discard the food immediately as unsafe

59.

Which health impact is linked to artificial trans fats?

a)

Improve vitamin absorption and heart health

b)

Increase LDL cholesterol and heart disease risk

c)

Boost HDL dramatically without risk

d)

Lower LDL cholesterol and reduce strokes

60.

Which statement about artificial trans fat in restaurants is accurate?

a)

Artificial trans fat is optional with warning labels

b)

Artificial trans fat is recommended for flavor

c)

Artificial trans fat is required for deep-frying

d)

Artificial trans fat is banned from restaurant foods

61.

Select all common injuries among restaurant workers.

a)

Electrocution

b)

Lacerations and burns

c)

Allergic reactions

d)

Slips and trips

e)

Sprains and muscle strains

62.

Match each HACCP activity to its purpose.

a)

Identify hazards

1.

Find biological, chemical, physical risks

b)

Set critical limits

2.

Define measurable safe boundaries

c)

Monitor CCPs

3.

Check if process stays within limits

d)

Take corrective actions

4.

Fix process when limits are not met