MULTIPLE CHOICE

DO NOT NEED TO EXPLAIN

Please answer carefully and accurately

1.) The food in dry storage should

A. Be kept at a humidity of 80% to 90%

B. Be held at a temperature between 10C (50F) and 21C (70F)

C. Be stored 5 cm (2 inches) off the floor

D. Have a window to let in sunlight

2.) The range of the temperature danger zone is

A. 40C to 60C (104F to 140F)

B. 12C to 0C (10F to 32F)

C. -23C to -18C (10F to 0F)

D. None of the above

3.) Boiling-point calibration

A. Is when a thermometer's readout is adjusted to 100C (212F)

B. Can be done at any elevation

C. Requires the employee to take extreme caution to avoid being burned

D. Both A. and C.

4.) To prevent parasites from being passed to people through food, you would

A. Cook or freeze foods properly

B. Use sanitary water supplies

C. Purchase fish and seafood from an approved supplier

D. All of the above

5.) Cross-contamination from allergens can occur when

A. Frying French fries in oil previously used for frying shrimp

B. Using an improperly sanitized knife

C. Coffee is ground with a blade previously used for grinding peanuts

D. All of the above

6.) An example of a potentially hazardous food is

A. Dried rice

B. Vacuum packed beef jerky

C. Sliced cantalope

D. Raisins

7.) Fungi can be found in

A. Air

B. Soil

C. Water

D. All of the above

8.) Jordon started feeling feverish and started vomiting shortly after arriving at work. As his supervisor, you should

A. Keep him at work, and have him wash his hands more often

B. Send him to check food temperatures at hot and cold food bars

C. Send him home

D. Make him put on disposable gloves before returning to food preparation area

9.) The purpose of wearing gloves while preparing food is to

A. Keep your hands from getting dirty

B. Replace handwashing

C. Protect your jewelry

D. Create a barrier that minimizes contamination

10.) A new employee has just been hired to work in the kitchen. What should he do with his hair?

A. Nothing

B. Comb his hair back

C. Trim his hair

D. Wear a hairnet

11.) Which of the following items are required to properly wash hands?

A. Cool water, bar soap and paper towels

B. Hand sanitizer and nail brush

C. Warm water at 38C (100.4F), liquid soap and paper towels

D. Warm water at 38C (100.4F), liquid soap and common towel

12.) Which of the following statements is TRUE?

A. Illness can be spread by almost every part of the human body

B. After washing your hands you can dry them on your apron

C. Gloves can replace handwashing

D. Personal hygiene has nothing to do with food contamination

13.) Which of the following is the proper procedure for storing cleaning supplies?

A. Store them in the storage area with food

B. Transfer them from their original containers

C. Store them in their original containers

D. Store them outside and behind the establishment, away from customers

14.) Which of the following statements about Shellfish is TRUE?

A. Shellfish must be delivered in a refrigerated truck

B. Shellfish must have a fishy odor

C. Shellfish shells must be open when delivered

D. Shellstock identification tags should be discarded once the delivery is complete

15.) If you follow the "First In First Out" (FIFO) procedure, you must

A. Prepare hot foods before cold foods

B. Regularly rotate stock so that older supplies are used first

C. Ensure customers who arrive first are served first

D. Empty garbage containers regularly

16.) To prevent contamination when serving food use

A. Latex gloves

B. Clean/sanitized utensils

C. Reusable plastic bags

D. All of the above

17.) Which of the following equipment can be used to reheat foods

A. Hot holding unit

B. Stove

C. Steam table

D. All of the above

18.) Effective Hazard Analysis Critical Control Point (HACCP) systems are built on

A. Whether the area for employees to relax in is suitable

B. A solid foundation of prerequisite programs

C. The number of menu items

D. Your relationship with your bank manager

19.) Why is food safety education important? Food safety training.

A. Can save lives

B. Helps to reduce the possibility of health violations

C. Protects the reputation of a business

D. All of the above

20.) What does improving our food safety culture mean?

A. Revenue from food sales is our primary goal

B. Food safety takes precedent

C. A change in behavior

D. Both B. and C.