Exam 2: Sanitation and Safety

Which of the following statements about thawing frozen foods is true?

Cooked foods usually do not carry disease-causing bacteria because bacteria have been killed by the high cooking temperatures.

Which pair of words or phrases makes the following sentence true when they are inserted in the blanks? __________ food should be kept at a temperature of __________.

Which of the following is the best way to tell whether food from a bulging can is safe to eat?

A food that has been cooked and then cooled may be reheated by heating it to a temperature of at least __________________.

Which of the following is caused by a virus?

Keeping a supply of insecticides is a good way to avoid cockroach infestation.

The purpose of the seven-step Hazard Analysis Critical Control Point system (or HACCP) is to __________ any dangers of food contamination.

Which of the following source ? food-borne disease combinations is correct?

Which of the following is not a chemical sanitizer used in food service?

Which of the following is a potential hazard in the kitchen?

Removable, immersible parts of large equipment should be cleaned and sanitized like pots and pans.

Frozen foods are best defrosted_______________________.

Which of the following is both an intoxication and caused by anaerobic bacteria?

Food containing disease-causing bacteria is likely to smell or taste spoiled.

An allergen is ____________________.

The temperature range of the Food Danger Zone is _____.

If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.

Most bacteria that cause food-borne disease are spread by food workers.

Physical contamination may __________.