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Obj. 2.02
Test Description: Food safety
Instructions: Answer all questions to get your test result.
1) What is the most important reason a food employee should not / refrain from chewing gum while preparing food?
A
customers may see and find it distasteful
B
it prevents a food employee from tasting food
C
it can be coking hazard
D
saliva can be transferred to a food employee's hands and spit onto food
2) Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
A
post allergen information around the self service area
B
ensure that guests use only one plate
C
require food employees to monitor the self service area
D
list all of the ingredients in each menu item
3) What is the proper procedure for cleaning and sanitizing food contact surfaces?
A
clean, sanitize, rinse, towel dry
B
pre-scrape, clean, rinse, sanitize, air-dry
C
rinse, scrape, clean, sanitize
D
clean, sanitize, towel dry
4) Which of these people would be considered highly susceptible to foodborne illness?
A
woman who is 15 weeks pregnant
B
adult on kidney dialysis
C
preschooler
D
all of these
5) A frozen piece of salmon can be thawed using any procedure except:
A
part of the cooking process
B
on the counter
C
in the cooler
D
under cold running water
6) Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
A
155 F
B
135 F
C
145 F
D
165 F
7) One example of cross-contamination is when someone preparing food:
A
uses the same ice for serving drinks and keeping beverage bottles cold
B
uses separate cutting boards for raw and cooked meat
C
washes fruits and vegetables under running water
D
prepares hand-battered food in small batches
8) All leftovers must be reheated for 15 seconds to the minimum temperature of:
A
165 F
B
155F
C
145F
D
135F
9) Which food was correctly cooled?
A
beans that did not cool to 70 F within 2 hours, but were reheated to 145 F for 15 seconds within 2 hours and then cooled cor
B
a roast that cooled from 135 F to 70 F within 4 hours and from 70 F to 41 F within an additional 6 hours
C
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
D
cooked poultry that cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional 4 hours
10) Which is an example of a chemical contaminant?
A
caterpillar found in a case of lettuce
B
buildup of heavy frost on frozen fruit
C
table sanitizer sprayed over pastries
D
foul odor coming from fresh seafood
11) What should you do to avoid cross-contact when preparing food for a someone/customer with a food allergy?
A
wash, rinse, and sanitize utensils between uses
B
cook the food to its minimum internal temperature
C
use only organic ingredients
D
wipe down work surfaces with a wet cloth
12) There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?
A
heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets
B
heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples
C
wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
D
partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce
13) Slicing meat using a meat slicer left out at room temperature requires that:
A
the slicer must be cleaned and sanitized at the end of an employee's shift
B
the slicer must be disassembled and put in the dishwasher
C
the slicer must be cleaned and sanitized when done slicing meat for the day
D
the slicer must be cleaned and sanitized every four hours
14) Which is NOT a factor in controlling growth of microorganisms?
A
moisture
B
color
C
oxygen
D
temperature
15) How many seconds should the total handwashing process take?
A
15
B
10
C
25
D
20
16) Ground beef cooked in a microwave must reach an internal temperature of:
A
165F
B
135F
C
145F
D
155F
17) A friend has been diagnosed with norovirus. Should he volunteer at the soup kitchen or come to work?
A
yes, he can as long as he is restricted to washing dishes
B
yes, he can as long as he washes his hands well
C
no, he must be excluded until cleared by a doctor
D
no, he must be excluded but can come back tomorrow
18) You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale/transaction. What are some other strategi
A
have cashiers use single use papers
B
wrap items in plastic bwefore putting in the case
C
all of these
D
supply tongs for use in serving items
19) What is the maximum number of days that homemade chicken salad can be held at 41 F?
A
5
B
3
C
6
D
7
*select an answer for all questions
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