Deck 2: Sanitation and Safety

Question 1

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

A) Taste a small amount to look for off flavors.
B) Smell the food without tasting to look for undesirable or off aromas.
C) Look for discoloration of the food.
D) None of these. Bulging cans should simply be regarded as unsafe and should be disposed of.

Answer 1

None of these. Bulging cans should simply be regarded as unsafe and should be disposed of.

Question 2

Pathogens are most specifically __________ bacteria.

A) harmless
B) beneficial
C) undesirable
D) disease-causing

Answer 2

disease-causing

Question 3

All bacteria are __________.

A) harmless
B) beneficial
C) undesirable
D) none of these

Answer 3

none of these

Question 4

Bacteria __________.

A) multiply by splitting in half
B) can double in number every 15 to 30 seconds
C) can multiply to a million in less than 30 minutes
D) all of these

Question 5

Which of the following conditions can affect the growth of bacteria?

A) food and moisture
B) acidity and alkalinity
C) temperature, air, and time
D) all of these

Question 6

The temperature range of the Food Danger Zone is _____.

A) between 40° and 140° F ° (4° to 60°C)
B) a factor that affects the growth of only anaerobic bacteria
C) the range of temperature in which bacterial growth is slowest
D) all of these

Question 7

Which of the following is not one of the three principles of food protection from bacteria?

A) Kill bacteria.
B) Stop bacteria from growing.
C) Keep bacteria from spreading.
D) Promote the locomotion of bacteria.

Question 8

Which pair of phrases makes the following sentence true when inserted in the blanks? Intoxication is caused by __________, and infection is caused by __________.

A) poisons produced by bacteria, bacteria that attack the body
B) bacteria that attack the body, poisons produced by bacteria
C) physical contamination, metals (e.g., lead, copper, and zinc)
D) metals (e.g., lead, copper, and zinc), physical contamination

Question 9

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

A) botulism
B) hepatitis
C) trichinosis
D) salmonella

Question 10

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

A) shellfish $\rightarrow$ trichinosis
B) pork $\rightarrow$ infectious hepatitis
C) poultry $\rightarrow$ streptococcal infections
D) food workers $\rightarrow$ staphylococcus food poisoning

Question 11

Physical contamination may __________.

A) not be toxic
B) cause injury or discomfort
C) result from pieces of glass, metal shavings, stones, soil, insect parts, or hair
D) all of these

Question 12

"TCS Foods" is another term for __________________.

A) foods that are totally cooked, convenient, and safe
B) foods with a low water activity (a_w)
C) foods containing potential allergens
D) potentially hazardous foods

Question 13

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 __________.

A) Hot, 140°F (60°C) or higher
B) Frozen, 40°F (4°C) or lower
C) Refrigerated, 0°F (-18°C) or lower
D) all of these

Question 14

Which of the following types of food should be refrigerated at the lowest temperature?

A) fish and seafood
B) poultry and meat
C) egg, milk, and cream
D) raw vegetables and fruit

Question 15

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

A) control
B) identify
C) monitor
D) all of these

Question 16

The purpose of double-breasted jackets is to __________.

A) give a stylish, professional appearance to food workers
B) protect the wearer from spilled or splattered hot foods or fat
C) give food workers extra buttons on which to hang small utensils
D) both protect the wearer from spilled or splattered hot foods or fat and give food workers extra buttons on which to hang small utensils

Question 17

On the basis of the following four statements, which food worker is least likely to cut him/herself or another person in the kitchen.

A) John: "When I drop a knife, I try to catch it before it can land on my foot and cut it."
B) Mary: "When I wash my knives, I never soak them by putting them in the sink and covering them with water."
C) Luke: "I don't like to use very sharp knives because I am more likely to cut myself with a sharp knife than a dull one."
D) Ruth: "When I walk from one part of the kitchen to another with my knife, I hold it in front of me with the blade pointed away from me so that everyone can see I am carrying a knife."

Question 18

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

A) loose, untucked apron strings
B) lifting with back muscles instead of leg muscles
C) plugging in a piece of equipment with its switch "on"
D) all of these

Question 19

Which of the following combinations of types of fires is paired correctly with its possible sources?

A) Class A - wood, paper, cloth, and ordinary combustibles
B) Class B - switches, motors, and electrical equipment
C) Class C - grease, oil, gasoline, and solvents
D) all of these

Question 20

To call a food contaminated means that ______________________

A) the food contains harmful bacteria.
B) the food contains poisonous chemicals.
C) the food contains a harmful substance that was not originally in the food.
D) the food is guaranteed to make the eater sick.

Question 21

Some diseases result when bacteria that get into the body, grow, and multiply. The illness is caused by the poisons that these bacteria produce when they grow. Such a disease is called

A) an intoxication.
B) an infection.
C) a toxin-mediated infection.
D) none of these.

Question 22

Facultative bacteria are bacteria that

A) grow only in air.
B) grow with or without the presence of air.
C) can't be killed by heat.
D) none of these.

Question 23

Which of the following is not classified as a potentially hazardous food?

A) flavored vinegar
B) a garlic and oil mixture
C) cooked pasta
D) whole shell eggs

Question 24

Which of the following is caused by a virus?

A) salmonella poisoning
B) hepatitis A
C) botulism poisoning
D) E. coli poisoning

Question 25

Which of the following statements is not true about the use of disposable gloves in food preparation?

A) Disposable gloves serve as a barrier between hands and ready-to-eat foods.
B) Using disposable gloves enables a food worker to handle both raw ingredients and ready-to-eat foods at the same time.
C) Hands must be washed thoroughly before putting on disposable gloves.
D) Some health departments require food workers to use disposable gloves whenever they are handling ready-to-eat foods.

Question 26

Frozen foods are best defrosted_______________________.

A) at room temperature
B) under refrigeration
C) in the microwave at least a day in advance
D) in a warm place

Question 27

An allergen is ____________________.

A) a food that triggers a reaction by a person's immune system
B) a food that is not absorbed by the digestive system
C) a potentially hazardous food
D) a product that contains a chemical hazard

Question 28

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

A) chlorine
B) iodine
C) fluorine
D) quats

Question 29

Foods should be cooked to the minimum internal cooking temperature in order to _________________________.

A) kill any harmful microorganisms the food may contain
B) eliminate allergens
C) eliminate chemical hazards
D) make sure that the food won't become contaminated after it is cooked

Question 30

Between the time it is received and the time it is served, a food should be left in the Food Danger Zone for no more than __________________.

A) one hour
B) three hours
C) four hours
D) none of these. Food should never be left in the Food Danger Zone.

Question 31

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

A) Frozen foods may be thawed in a microwave if they are to be cooked or served immediately.
B) Frozen foods may be thawed under running water that is at a temperature of 70°F (21°C).
C) Frozen foods may be thawed in a refrigerator that is set at 40°F (4°C).
D) all of these

Question 32

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

A) 135°F (57°C)
B) 141°F (60.5°C)
C) 165°F (74°C)
D) 180°F (82°C)

Question 33

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

Question 34

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

Question 35

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

Question 36

Large, stationary equipment such as tabletops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized.

Question 37

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.

Question 38

To prevent trichinosis, pork products should be cooked to an internal temperature of 135°F (57°C) or higher.

Question 39

Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries left out of the refrigerator too long.

Question 40

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

Question 41

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

Question 42

Silverware should be towel-dried to avoid water spots.