Deck 3: Food Safety

Question 1

The single most important measure to prevent the spread of staphylococci in a food service operation is to teach and monitor proper:

A) use of hair restraints
B) handwashing
C) temperature taking
D) thawing techniques

Answer 1

B

Question 2

The temperature danger zone, as defined by the federal government is:
A) 41 to 150 degrees

A) 41 to 135 degrees
B) 40 to 140 degrees
C) 45 to 135 degrees

Answer 2

A

Question 3

A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165° for 15 seconds. At the end of the specified baking time the product temperature is at 160°. Following principles of HACCP the next thing the cook should do is:

A) place the chicken on a steam table and bring the temperature up to 165°
B) enter the end point temperature into a computer data base
C) throw the chicken out
D) follow corrective actions as established for this CCP

Answer 3

D

Question 4

Which of the following is the best resource to consult for federal guidelines on proper time-temperature relationships in food preparation?

A) JCAHO manual
B) The Federal Register
C) Food Code
D) FDA Web Site

Question 5

The best method to assure that poultry has been adequately cooked to reduce harmful microorganisms is to:

A) monitor time and temperature throughout the preparation process
B) make sure juices run clear
C) cook it for as long as the recipe indicates
D) squeeze the thigh meat, (it should be firm)

Question 6

The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds a three-gallon stock pot full of beef tips in gravy leftover from the noon cafeteria serving line. The internal temperature is 75°F. The supervisor should:

A) blenderize the tips for tomorrow's puree diets
B) use the tips immediately for late trays
C) dispose of the tips
D) portion the tips into 2-inch shallow pans and place in the refrigerator

Question 7

Which is true regarding the Food Code?

A) it is the federal government's best guidance on food safety
B) states are required by the USDA to adopt it as regulation
C) it is federal regulation
D) it applies only to on-site, non-commercial foodservice operations

Question 8

Foodservice employees, especially cooks, should be trained to detect the presence of food pathogens by smelling and tasting the food prior to service.

Question 9

The Food Code is federal law and must be adopted by state regulatory agencies.

Question 10

Starting a HACCP plan can be overwhelming especially in establishments with hundreds of recipes and complex production/service systems. Under these circumstances a good place to start HACCP plans would be with:

A) the most expensive and popular menu items
B) frozen, convenience products
C) recipes that include potentially hazardous ingredients
D) individually packaged bread products

Question 11

A primary reason why restaurants, popular with elderly customers, should be particularly concerned about food safety is because this population:

A) tends to eat out more than most customers
B) is identified as a highly susceptible population
C) has a tendency to take leftovers home
D) spends 50% of their food dollar at restaurants

Question 12

According to the Food Code, refrigerated foods should be held at or below 41°F.

Question 13

As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:

A) hazards
B) risks
C) critical limits
D) critical control points

Question 14

Representatives from the CDC inspect foodservice operations for compliance with sanitation regulations.

Question 15

Thermometers need to be cleaned and sanitized after each use.