Term
| After inserting the thermometer stem into a product, you should wait before recording the temperature for at least... |
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Definition
a. 5 seconds
b. 10 seconds
c. 15 seconds
d. 20 seconds |
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Term
| To measure the temperature of a 25-pound turkey, insert your food thermometer... |
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Definition
a. just under the skin
b. in the thickest part of the meat
c. in the hottest part of the meat
d. near the bone |
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Term
| Hands should be scrubbed with soap for at least... |
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Definition
a. 5 seconds
b. 10 seconds
c. 15 seconds
d. 20 seconds |
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Term
| Which of the following food is classified as potentially harzardous? |
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Definition
a. cool, dry food that is high in acid
b. warm, calcium-rich food
c. cool, dry food that is low in protein
d. moist, high-protein food |
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Term
| What is a foodborne illness outbreak? |
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Definition
| A foodborne illness that affects 2 or more people who have atten the same food. |
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Term
| Give one example each of a physical hazard, chemical hazard, and biological hazard. |
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Definition
Physical hazard: broken glass, jewelry
Chemical hazard: utensils, cleaning chemicals
Biological hazard: bacteria, fungus |
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Term
| Name five examples of potentially hazardous food. |
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Definition
-meat
-poultry
-fish
-eggs
-dairy products |
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Term
| What is cross-contamination and how might it happen in a foodservice establishment? |
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Definition
| When harmful microorganisms are transferred from one surface or food to another. Ex: cutting raw chicken on a cutting board and using the same knife and board to cut a tomatoe. |
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Term
| What types of people have a lower resistance to foodborne illness? |
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Definition
| Children, older people, and sick people. |
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Term
| What is a critical control point? (CCP) |
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Definition
| Point where specific action can be taken to eliminate, prevent, or minimize a hazard. |
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Term
| List the seven HACCP principles in order. |
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Definition
-Conduct a hazard analysis
-determine critical control points
-establish critical limits
-establish monitoring procedures
-identify corrective-actions
-establish verification procedures
-establish procedures for record keeping and documentation. |
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Term
| What do the letters HACCP stand for? |
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Definition
| Hazard analysis critical control point |
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Term
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Definition
| Shows a menu item from the point when the ingredients are recieved to the moment the item is served. |
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Term
| If you find that a critical control limit has not been met, what should you do? |
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Definition
a. take appropriate corrective action
b. throw food out
c. change your flowchart
d. buy food from a different supplier |
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Term
| Which of the following is not a step in the flow of food? |
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Definition
a. receiving food
b. cooking food
c. cooling food
d. eating food |
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Term
| The first HACCP principle is... |
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Definition
a. identify critical control points
b. take corrective actioin
c. set up a record-keeping system
d. conduct a hazard analysis |
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Term
| Which of the following is least likely to affect the risk of foodborne illness at an operation? |
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Definition
a. location
b. customers
c. suppliers
d. employees |
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Term
| When someone records temperatures in a log book without actually measuring the food temperature, it is called... |
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Definition
a. dry lab
b. log forging
c. illegal log entry
d. dry data |
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Term
| Receiving is an important step in the flow of food in an establishment because... |
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Definition
a. you get a break from other kitchen duties
b. you mist sign the invoice
c. it's the first time you get to examine food
d. you get to meet food delivery suppliers |
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Term
| The "first-in, first-out" (FIFO) rule refers to... |
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Definition
a. purchasing items from only one supplier
b. storing potentially hazardous foods below 41*F
c. promoting employees by number of years with the operation
d. using older food supplies before newer ones |
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Term
| In a refrigerator, a raw package of ground beef should be stored... |
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Definition
a. in front of cooked foods
b. above cooked foods
c. below cooked foods
d. behind cooked foods |
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Term
| The best time for a foodservice ooperation to accept deliveries is... |
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Definition
a. during meal periods
b. when the operation is busy
c. when buisness is slow
d. once a month |
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Term
| If a can of tomatoes has a swollen top or bottom, you should... |
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Definition
a. reject the can
b. open the can and taste a small portion
c. cook the contents of the can thoroughly
d. store it in the refrigerator |
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Term
| Describe what you would do if you were in charge of receiving at a restaurant and a supplier delivered 5 cases of fresh (not frozen) chicken breasts. |
|
Definition
-measure food temperature and make sure the temp. is correct. Reject if the temp. is not correct.
-Check expiration date
-Look for signs of damage or spoilage
-Label and date food
-Limit the time food spends in the danger zone (41*F to 135*F)
-Keep recieving area clean
-make sure the truck is clean |
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Term
| When should you reject or discard canned products? |
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Definition
| If the can is rusted, dented, opened, or leaking. |
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Term
| How often should emplyees check the temprature of hot-held food? |
|
Definition
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Term
| How often does the Food and Drug Administration (FDA) recommend that local gov't inspect foodservice operations? |
|
Definition
a. every month
b. every six months
c. every year
d. after a foodborne illness outbreak |
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Term
| What is the name of the professional who arries out inspections of a foodservice establishment? |
|
Definition
a. operator
b. sanitation manager
c. sanitarian
d. safety officer |
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Term
| What are four things included in a master cleaning schedule? |
|
Definition
-what needs to be cleaned
-who needs to clean it
-how it should be cleaned
-how often it is to be cleaned |
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Term
| What is the difference between clean and sanitary? |
|
Definition
Clean- free of visible soil
Sanitary- process of reducing the number of microorganisms |
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Term
| Pests need what three things to survive? |
|
Definition
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Term
| Which of the following, when discarded, would be considered wet waste? |
|
Definition
a. lettuce leaves
b. egg carton
c. cardboard box
d. paper |
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Term
| What is the best way to dry utensils after cleaning and sanitizing them? |
|
Definition
a. with a clean paper towel
b. with a dry cloth
c. with hot air
d. by air drying |
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Term
| Which of the following is it most important to store away from ffood? |
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Definition
a. seasonings
b. chemical sanitizing solutions
c. beverages
d. napkins |
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Term
| What should you do if you put a chemical into a container other than the one it came in? |
|
Definition
a. keep it out where everyone can see it
b. tell everyone that it's in a new container
c. throw it away
d. label the new container clearly and store it properly |
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Term
| The FDA and Centers for Disease control and Prevention (CDC) are part of which level of gov't? |
|
Definition
a. county
b. city
c. state
d. federal |
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Term
| The safest way to thaw frozen food is... |
|
Definition
a. in a refrigerator below 41*F
b. under potable running water at 90*F
c. at room temp. on the countertop
d. in a mictrowave 2 hours before cooking |
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Term
| To safely cool a 5-gallon stock pot of chili, you should... |
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Definition
a. put the stock pot in the freezer for one hour
b. store it in the stock pot in the fridge
c. place the chili pot in an ice bath, then divide it into smaller containers and refrigerate
d. cover the stock pot and set it under cold, potable running water |
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Term
| Pork chops cooked in a conventional oven should be heated to an internal temperature of... |
|
Definition
a. 125*F for at least 15 seconds
b. 135*F for at least 15 seconds
c. 145*F for at least 15 seconds
d. 155*F for at least 15 seconds |
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Term
| Which of the following is a correct serving technique? |
|
Definition
a. holding a glass by its top
b. using a glass to scoop ice
c. stacking coffee cups
d. carrying a spoon by its handle |
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