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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 can be coking hazard
C
it prevents a food employee from tasting food
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
list all of the ingredients in each menu item
B
require food employees to monitor the self service area
C
post allergen information around the self service area
D
ensure that guests use only one plate
3) What is the proper procedure for cleaning and sanitizing food contact surfaces?
A
pre-scrape, clean, rinse, sanitize, air-dry
B
clean, sanitize, towel dry
C
clean, sanitize, rinse, towel dry
D
rinse, scrape, clean, sanitize
4) Which of these people would be considered highly susceptible to foodborne illness?
A
adult on kidney dialysis
B
woman who is 15 weeks pregnant
C
all of these
D
preschooler
5) A frozen piece of salmon can be thawed using any procedure except:
A
in the cooler
B
on the counter
C
part of the cooking process
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
145 F
B
155 F
C
165 F
D
135 F
7) One example of cross-contamination is when someone preparing food:
A
prepares hand-battered food in small batches
B
uses separate cutting boards for raw and cooked meat
C
uses the same ice for serving drinks and keeping beverage bottles cold
D
washes fruits and vegetables under running water
8) All leftovers must be reheated for 15 seconds to the minimum temperature of:
A
165 F
B
145F
C
155F
D
135F
9) Which food was correctly cooled?
A
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
B
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
C
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
D
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
10) Which is an example of a chemical contaminant?
A
table sanitizer sprayed over pastries
B
foul odor coming from fresh seafood
C
buildup of heavy frost on frozen fruit
D
caterpillar found in a case of lettuce
11) What should you do to avoid cross-contact when preparing food for a someone/customer with a food allergy?
A
use only organic ingredients
B
wash, rinse, and sanitize utensils between uses
C
wipe down work surfaces with a wet cloth
D
cook the food to its minimum internal temperature
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, partially cooked chicken nuggets, raw eggs, wrapped apples
B
heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets
C
partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce
D
wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
13) Slicing meat using a meat slicer left out at room temperature requires that:
A
the slicer must be disassembled and put in the dishwasher
B
the slicer must be cleaned and sanitized every four hours
C
the slicer must be cleaned and sanitized at the end of an employee's shift
D
the slicer must be cleaned and sanitized when done slicing meat for the day
14) Which is NOT a factor in controlling growth of microorganisms?
A
moisture
B
color
C
temperature
D
oxygen
15) How many seconds should the total handwashing process take?
A
20
B
25
C
15
D
10
16) Ground beef cooked in a microwave must reach an internal temperature of:
A
145F
B
155F
C
135F
D
165F
17) A friend has been diagnosed with norovirus. Should he volunteer at the soup kitchen or come to work?
A
no, he must be excluded but can come back tomorrow
B
yes, he can as long as he is restricted to washing dishes
C
no, he must be excluded until cleared by a doctor
D
yes, he can as long as he washes his hands well
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
all of these
C
wrap items in plastic bwefore putting in the case
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
6
C
3
D
7
*select an answer for all questions
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