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Exams in Food Safety
FTEC80
| Question | Answer |
|---|---|
| Process that involves all aspects of treating and storing food from receipt of raw materials to the delivery of the final prepared product | Food Handling |
| Check the temperature of food at least every | four hours |
| Hot food is served and discarded within | six hours |
| Can lead to a decrease in food taste and presentation, not to mention food borne illnesses | spoilage |
| Method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures | Sous-vide |
| Buy the quantity of eggs to be used from | one or two-week |
| Usual cause of food intoxication in cheese and butter | S. aureus |
| PHF such as meat, egg and cheese products can be kept safely refrigerated for up to | seven days |
| Check and record refrigerator temperatures at least | twice a day |
| Store foods in refrigerated and freezer storage at least ___ from the floor for cold air circulation | six inches |
| What is the minimal amount of time that you should wash your hands? | 20 seconds |
| Where should you store raw meat when you are marinating it? | inside refrigerator |
| Which population group is at increased risk for infection with Listeria? | Older adults |
| Once opened, use or freeze hot dogs within | 1 week |
| Refrigerate or freeze perishables, prepared food and leftovers within | 2 hrs |
| After touching raw ground beef, it is important to | wash your hands with soap and water |
| When must you double handwash? | After sneezing or coughing and after eating or drinking |
| What is proper handwashing | using soap, running water, and scrubbing 20 seconds |
| It is okay to wear disposable gloves if | You wash your hands first and discard gloves between activities |
| When you have a sore throat or diarrhea, you should | Call your manager and report that you are sick |
| Preparing food several hours in advance can make food unsafe because | bacteria can grow if the food temperatures fall into the danger zone |
| The most important reason to wash, rinse and sanitize cutting boards is to: | prevent contamination from one food to another |
| What is the minimum temperature that hot food must be kept at on the steam table to keep food safe? | Hot - 140°F |
| What is the maximum temperature that cold food must be kept at on the salad bar to keep food safe? | Cold - 41°F |
| When germs from one food item are passed to another food item, usually raw food to ready-to-eat food | Cross contamination |
| (T/F) An employee may drink from a closed beverage container if the container is handled to prevent contamination | True |
| (T/F) Food products may not be refrigerated as soon as possible | false |
| (T/F) Food should be keep out of the temperature danger zone | true |
| (T/F) Ice used to chill should not be used as an ingredient | true |
| (T/F) A food that shows no signs of spoilage may always be safe | False |
| (T/F) Slimy and/or mushy food often indicate growth of spoilage organisms | true |
| (T/F) Shipments with many dented cans or torn labels indicate good handling and storage | false |
| (T/F) Fresh meat should be firm and elastic to the touch and have characteristic aromas | true |
| (T/F) Stickiness under the wings, darkened wing tips, discolored or sticky skins are signs of spoilage in poultry meat | true |
| (T/F) Fish quality is measured by smell and appearance | true |
| (T/F) If juice is not pasteurized, it should be labeled as such to inform consumers of potential risk | true |
| (T/F) When placing foods in a refrigerator, allow sufficient space between packages for air circulation and keep items away from the inside walls | true |
| (T/F) Store foods directly on the floor of a walk-in cooler | false |
| (T/F) Store poultry on the bottom; beef and pork in the middle; fish & red meats on the top shelf | true |
| (T/F) Leftovers can be reheated more than once, and uneaten portion can be refrigerated again | false |
| (T/F) To deter bacteria growth, pre-cool hot items before storing them in a refrigerator by using chill blasters, cooling wands and ice baths | true |
| (T/F) Workers serving the general population who have a sore throat with fever can be excluded | false |
| (T/F) A restricted food worker can handle packaged food, wrapped single-serve or single-use articles, or soiled food equipment or utensils | true |
| (T/F) Smoking is permitted in food production areas | false |
| (T/F) Food handlers must vigorously wash their hands and arms for five seconds | false |
| (T/F) A food handler diagnosed with shigellosis cannot continue to work at an establishment while he or she has the illness | true |
| (T/F) Bare-hand contact is allowed with ready-to-eat food | false |
| (T/F) A food handler with wounds needs to be moved to a non food handling position | true |
| (T/F) It is okay to thaw foods at room temperature | false |
| (T/F) Avoid keeping food in temperature danger zone of between 0°C and 60°C | false |
| (K/T) Squash soap that is cloudy, mushy, or has an off odor | Toss |
| (K/T) Processed meat loaf from a leaking can | Toss |
| (K/T) Corned tuna in can that changes appearance, color, and/or shape over a period of time | toss |
| (K/T) Sandwich touch by kids who washed their hands after playing | keep |
| (K/T) Sushi left on the fridge for 6 hours | keep |
| (K/T) Milk placed on freezer overnight | keep |
| (K/T) Muffins left on the bench for 5 hours | toss |
| (K/T) Cookies dropped to the pavement for 5 seconds | toss |
| (K/T) Boiled fish in the fridge overnight reheated before serving | keep |
| (K/T) Cooked eggs 4 days in the fridge | keep |
| (E/R) Tina Binay, a family cook has Hepatitis A virus and HIV | Exclude |
| (E/R) Teddy a hospital cook, has diarrhea and dengue | Exclude |
| (E/R) Edna Viday, a sous chef, has been diagnosed with lung cancer | Restrict |
| (E/R) Nikko a family driver has a type 2 diabetes | Restrict |
| (E/R) Henry a hot dog factory worker has headache, cough, and fever | Exclude |
| (E/R) Lolly refuse to remove nail polish | Restrict |
| (E/R) Bob have no lab gown and hairnet | Restrict |
| (E/R) Ricky have open wound on his finger | Restrict |
| (E/R) Natty refuse to wash her hands after toilet | Restrict |
| (E/R) Nina has long unrestrained hari | Restrict |
| Food Safety refers to handling, preparing, and storing food in a way to best reduce the risk of individuals becoming sick from ___ | foodborne illnesses |
| Characteristic of a chronic toxicity | slowly changing |
| The most common symptom of foodborne illness | diarrhea |
| Which among (young adults, elderly, infants, individuals with AIDS) has the lowest risk for food-borne illness | young adults |
| These are the reasons for increasing incidence of food-borne illness | Increased consumption of foods imported from foreign countries; increased numbers of individuals eating in restaurants; better diagnosis by physicians |
| Sugar and salt act as preservatives by | binding water so it is not available for microorganisms |
| Biological contamination includes contamination with | All of the above (Viruses, fungi, parasites) |
| Increasing the acid content of a food is effective in preventing the growth of which (C. botulinum, Salmonella, Molds, Yeasts) | Clostridium botulinum |
| In aseptic packaging what is sterilized | the food product and the packaging |
| The food-borne illness that can be caused by a foodservice worker coughing or sneezing on food is (S. aureus, C. perfringens, Salmonella, Trichanella) | Staphylococcus aures |
| In general, how are people exposed to aflatoxins | via contaminated foods |
| Perishable foods should not be allowed to stand at room temperature for more than | 2 hours |
| Perishable foods should not be left out in warm temperatures (>85°F or >°C) for more than | 1 hour |
| These are purchasing guidelines to prevent foodborne illness | Select meat, fish, poultry, eggs last during shopping trip; do not purchase items in bulging or dented cans; wrap perishable items so that juices don't drip onto other food items |
| A deadly foodborne illness from improperly canned foods is caused by | Clostridium botulinum |
| Aflatoxicosis may result in pulmonary edema, which is | fluid buildup in the lungs |
| Symptoms of Staphylococcus aureus poisoning occur within ____ of food ingestion | 2-6 hours |
| What should you do if your hands need to be washed and you do not have clean running water | Use hand sanitizer |
| Which of the following is NOT a good food safety practice (cooking chicken to an internal temperature of 180°F; Cooling leftovers rapidly in shallow pans; Avoiding sneezing and coughing over foods; Serving meals with raw fish) | Serving meals with raw fish |
| If we haven't been sick, or around anyone who has been sick, do we need to wash our hands prior to preparing food? Why or why not? | Yes, we can have microbes present even be fore we are sick |
| One of the most common foodborne illnesses from undercooked poultry and eggs is | Salmonella |
| Nausea, vomiting, and diarrhea are more commonly associated with which type of food contaminant? (viruses, bacteria, glass) | viruses and bacteria |
| Which of the following is a major way our food gets biologically contaminated | through fecal contamination |
| To avoid cross-contamination, always ____ | use a separate chopping board for produce and meat |
| Which of the following is not a good food safety practice? (Keeping ground beef refrigerated for no more than 1-2 days before cooking; When in doubt throw it out; Keeping hot foods hot cold foods cold; Using the same knife for raw meat and vegetables) | Using the same knife to cut raw meat and vegetables |
| The best way to treat foodborne illness is with | bedrest and drinking plenty of fluids |
| A person with a food-borne illness should contact a physician if | blood is present in the stool, fever is 102°F or greater, symptoms persist for more than 2-3 days |
| Disposable lab coats must be one of the following (of a bright color, changed once a week, cover your normal clothing, worn inside and outside of the premises) | cover your normal clothing |
| Which among the following is/are NOT allowed in production? | Jewelry like earrings, necklace, watch (Exception - plain wedding ring, medical bracelets) |
| Jerry and Tom is working on a production line where allergens are packed. They should be | Wearing gloves and appropriate apron Avoid wearing open toe shoes, soiled clothing, and using earphones while working |
| Linda is packing powdered spices when she suddenly started coughing and sneezing. What should she be doing? | Turn away from the exposed food product; cover mouth and nose by sneezing in elbow; Wash hands and change gloves |
| Pork should be cooked to a minimum internal temperature of | 160°F or °C |
| In the fermentation process, microorganisms produce ___ which inhibit the growth of harmful microorganisms | Acid and alcohol |
| What is the poison present in puffer fish | Tetrodotoxin |
| Listeria monocytogenes is a harmful microorganism found in ___ | soft cheeses and unpasteurized milk |
| Which of these is not a foodborne illness? (cholera, seizure, typhoid, dysentery) | seizure |
| One way to prevent food-borne illness from consuming raw fish is to: | freeze the fish at -10°F for at least 7 days |
| A virus found in shellfish from contaminated water and foods that are handled by infected individuals then eaten raw is: | Hepatitis A |
| Which is of the following is not a safe method for thawing foods (thawing under cold running water; in the refrigerator; in a sink of warm water; in the microwave) | thawing in a sink of warm water |
| What are the positive and negative features that affect the value of a food product to the consumer called? | Food quality |
| These are safest cutting board materials except: (marble, wood, plastic, glass) | Wood |
| Which of these is not a plant source of pyrrolizidine alkaloids? (Zea mays, Boraginaceae, Asteraceae, Fabaceae) | Zea mays |
| The process of heating milk to kill pathogenic microorganisms is called | pasteurization |
| Which of these food crops does not contain solanines? (tomato, eggplant, cabbage, potatoes) | Cabbage |
| Which of these is not a common germ that causes food poisoning? (Salmonella, E. coli, Campylobacter, C. perfringens) | E. coli |
| What symptom of food poisoning is associated with discomfort in the gastrointestinal system? | Abdominal pain |
| What is the poison present in beans? | Lectins |
| What are the toxins present in molds called? | Mycotoxins |
| Which government agency is responsible for ensuring the safety and wholesomeness of all foods sold in the market? | FDA |
| The two parts of HACCP include | hazard analysis and critical control points |
| Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use | Food safety |
| There must be minimum of ______ foot candles (____ lux) in food preparation area. | twenty foot-candles of light (215 lux) |
| All food and non-food contact surfaces must be cleaned and sanitized as _____ | frequently |
| This serves as written evidence of the establishment's compliance with its HACCP plan | Records |
| ____ is just recommendatory | ISO |
| The written document describing the application of HACCP principles in a food business, with procedures to follow for a safe product or process | HACCP Plan |
| Process of identifying significant hazards and their controls | Hazard analysis |
| A point, step or procedure where control can be applied and a significant food safety hazard can be prevented, eliminated or reduced to acceptable levels. | CCP |
| General term often used to describe a disease or illness caused by eating contaminated foods or drinks | Foodborne illness |
| The length of time that food, drink & other perishable items are given before they are considered unsuitable for sale, use, or consumption. | Shelf life |
| 11. Ensure that doors to outside must be sealed properly to preclude dust, insects, and rodents from ___ the interior of the facility | entering |
| Any person who has or appears to have an infectious disease or an open lesion, boils, sores, or infected wounds must be ____ from any operations that could result in product adulteration | excluded |
| Any potentially harmful extraneous matter not normally found in food | Physical hazard |
| A system that identifies, evaluates, and controls hazards which are significant for food safety. | HACCP |
| The measures used to keep food sanitary and define general hygiene measures | GMP |
| Describes procedures used to accomplish sanitary food handling and general hygiene practices. | SSOP |
| A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard | Critical limit |
| A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect | Hazard |
| Any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability | Contaminant |
| The reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability | Disinfection |
| 21. All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain | Food hygiene |
| Any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements | Food handler |
| A point, step, or procedure in a food chain at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level | CCP |
| The highest rates of food-borne illness occur at ___ | Home |
| The most effective way to stop the spread of illness | Hand washing |
| The only way to be sure foods are cooked long enough to kill harmful bacteria is to: | use a thermometer |
| Germs that cause disease are spread by what type of people | People who may seem well but who carry bacteria that can make other people sick |
| The length of time that food, drink and many other perishable items are given before they are considered unsuitable for sale, use, or consumption | Shelf life |
| Food handler is allowed in the food preparation area to (a) smoke (b) sneeze (c) use gloves in handling foods. | use gloves |
| Indicate that the product is no longer safe to consume after the specified date | use by dates |
| 31. Qualities of street food according to Cardoso et al.(2014) | ubiquitous, viable, accessible, sustainable, and subject for challenges such as food safety and quality concern, informality, unsupportive policies, and lack of information |
| Street foods are very susceptible to ____ as they are ever present in the street | environmental contaminants such as pollen, dust, and insects |
| ___ is the presence of harmful or objectionable substances in food or drink which creates a risk of illness, injury, or discomfort | Contamination |
| ___ is the ingestion of harmful microorganisms in food | Food infection |
| ___ is the ingestion of a harmful toxin produced in food | Food intoxication |
| ___ is an infectious disease caused by pathogens in food | Foodborne illness |
| ___ occurs from eating a harmful food. It can be caused by chemicals, germs, or naturally occurring substances in the food. | Food illness |
| Correct hand washing includes cleaning the backs of hands, palms, forearms, between fingers and under the fingernails using | warm water, soap, and a fingernail brush |
| Any cuts, wounds, or open sores on the hands and arms must be completely covered by a ___ | waterproof bandages |
| The wearing of jewelry should be limited to ____ when preparing or serving food. | plain banded rings only |
Created by:
mtrd_barbara