FOOD SAFETY AND FOOD BORNE ILLNESSES EXAM

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FOOD SAFETY AND FOOD BORNE ILLNESSES EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Contamination

Answer:

harmful things are present in food

Question 2: What are 4 signs that food has been temperature abused?

Answer:

• Abnormal color
• Slimy, sticky, or dry texture

• Soft flesh that leaves imprint
• Abnormal odor

Question 3: How can food handlers contaminate food?

Answer:

• Having foodborne illness
• Having wounds

• Having contact with an ill person
• Touching their hair

• Touching anything that nay contaminate hands 6. Having jaundice, vomiting, diarrhea
• Eating, drinking, smoking, etc. while preparing food

Question 4: What are temperature guidelines for cooling food?

Answer:

Within first two hours - 70 In the next four hours - 41 or lower Question 5: What are the 5 steps for using a three-compartment sink in dish washing?

Answer:

• Rinse,scrape, or soak items before washing them

• Clean items in first sink with detergent solution

• Rinse items in 2nd sink with water and remove traces of food

• Sanitize items in 3rd sink, soak in hot water or sanitizing solution

• Air dry items upside down so they'll drain

Question 6: Thermocouples

Answer:

common in foodservice, measure temperature through probe and gives temperature digitally Question 7: What is the order that food should be stored top to bottom in the refrigerator?

Answer:

• Ready to eat food

• Seafood

• Whole cuts of beef or pork

• Ground meat and fish

• Whole and ground poultry

Question 8: What are the 6 conditions needed for pathogens to grow? (FATTOM)

Answer:

F- Food A- Acidity T- Temperature T- Time O- Oxygen

M- Moisture

Question 9: What is the safe temperature to hold hot food?

Answer:

135 or higher

Question 10: What is FIFO?

Answer:

First in, first out method is to rotate refrigerated, frozen, or dry food during storage

Question 11: How do you know if food is spoiled by yeast?

Answer:

Smell or taste of alcohol, slime, bubbles, white or pink discoloration

Question 12: Describe how viruses are transferred and the best prevention

Answer:

• person to person, person to food, person to food-contact surfaces

• stay home if sick, wash hands, avoid using hands to eat

Question 13: Give three examples of a foodborne bacteria

Answer:

Salmonella,

• coli, Clostridium botulinum

Question 14: When should foodhandlers wash their hands?

Answer:

• Using restroom
• Handling money

• Sneezing
• Taking out garbage

• Handling raw meat 6. Clearing tables

Question 15: What government agency prepare the Food Code?

Answer:

FDA - Food and Drug Administration

Question 16: List and explain the 7 steps of HACCP

Answer:

• Conduct a hazard analysis

• Determine critical control points (CCPs)

• Establish critical limits

• Establish monitoring procedures

• Identify corrective actions
• Verify that the system works
• Establish procedures for record keeping and documentation

Question 17: What food is mold intentionally added to?

Answer:

Cheese

Question 18: Pathogens

Answer:

microorganisms that cause illness Question 19: What are the three basic rules for an Integrated Pest Management Program?

Answer:

• Deny pests access to the operation

• Deny pests food, water, and a hiding place

• Work with a pest control operator to get rid of pests

Question 20: What is the difference between cleaning and sanitizing

Answer:

Cleaning: removes food and other dirt from a surface

Sanitizing: reduces pathogens on a surface to safe levels