FOOD SAFETY TEST TWO EXAM QUESTIONS

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FOOD SAFETY TEST TWO EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Different types of temperature measuring device

Answer:

Bimetallic stemmed thermometer, thermocouples and thermistors, infrared, maximum registering thermometer, Time-temperature indicators

Question 2: How long can you keep foods

Answer:

RTE foods must be marked if held longer than 24 hours Ready-to-eat TCS food can be stored for only seven days if it is held at 41?F (5?C) or lower.

Question 3: How to calibrate a thermometer

Answer:

Ice point method and boiling point method

Question 4: bimetallic stemmed thermometer

Answer:

useful for checking large or thick food, Measures temperature through a metal stem

Question 5: How do you prevent cross contamination

Answer:

Use separate equipment, clean and sanitize, prep raw and ready to eat food at different times,

Question 6: How to rotate food during storage

Answer:

Rotate to maintain quality and limit growth of pathogens Use FIFO - first in, first out Items with earliest use-by or expiration dates used first (they are stored on top or in front of newer items) Question 7: When to accept/reject deliveries including fresh fish, shellfish, crustaceans, meat, poultry, shell eggs, dairy products, and produce

Answer:

DO LATEWE

Question 8: How to prevent cross-contamination during storage

Answer:

Discard unsafe food, label everything, Store food in a clean, dry location away from dust and other contaminants Store all items in designated storage areas.Store items away from walls and at least six inches (15 centimeters) off the floor.Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in original packaging.

DO LATRE

Question 9: Correct way to cook TCS food in a microwave

Answer:

Cover the food to prevent drying.

For even cooking:

Rotate or stir food halfway through the cooking process.Let the covered food stand for at least two minutes after cooking.Check the temperature in at least two places

Question 10: Infrared

Answer:

laser thermometer, Used to measure the surface temperature of food and equipment.Hold as close to the food or equipment as possible.

Question 11: Time-temperature indicator

Answer:

Monitor both time and temperature Are attached to packages by the supplier A color change appears on the device when time-temperature abuse has occurred

Question 12: Guidelines for storing eggs

Answer:

Shell eggs-air temperature of 45ºF (7ºC) or lower Frozen egg items-a temperature that keeps them frozen Liquid eggs-according to manufacturer's recommendations Dried egg items-in a cool dry-storage area Do NOT wash shell eggs before storing.Plan to use all shell eggs within four to five weeks of the packing date.Keep shell eggs in cold storage until used.Do NOT reconstitute more dried egg items than needed for immediate use.

Question 13: Food Labeling Requirements

Answer:

• Ingredient list = listing of all ingredients in descending order of predominance by weight

• Serving sizes = Food and Drug Administration (FDA) role; adjust calculations accruing to amount

consumed

• Nutrition Facts =

-Quantities and Daily values; -Required information: total food energy, total energy from fat, total fat, total saturated fat, trans fat, cholesterol, sodium, total carbs, dietary fiber, sugars, protein, Vitamins A&C, iron, calcium -Daily Values: Expressed in percentages, relationship to health, "ballpark" estimate of contribution to total diet; based on 2000 kCalories per day

Question 14: 1 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.

Answer:

CCP

Question 15: Guidelines for produce

Answer:

TCS food items-41ºF (5ºC) or lower Whole citrus fruit, hard-rind squash, eggplant, and root vegetables-in a cool dry-storage area 60ºF to 70ºF (16ºC to 21ºC) is best Raw, whole produce and raw, cut vegetables delivered packed in ice can be stored as they are.

Make sure containers for whole citrus fruit, hard-rind squash, eggplant, and root vegetables are well ventilated.Store onions away from other vegetables that might absorb odor

Question 16: guidelines for storing shellfish

Answer:

Shucked shellfish -internal temperature of 41ºF (5ºC) or lower Live shellfish-in its original container at an air temperature of 45ºF (7ºC) or lower

Question 17: Guidelines for storing meat

Answer:

Fresh meat-internal temperature of 41ºF (5ºC) or lower Frozen meat-a temperature that keeps it frozen Separate storage unit or coldest part of the cooler Airtight, moisture-proof material, or clean and sanitized containers, hooks, or racks NOT stored above other food

Question 18: Guidelines for storing poultry

Answer:

Raw poultry-internal temperature of 41ºF (5ºC) or lower Frozen poultry-a temperature that keeps it frozen If removed from its original packaging, place the poultry in an airtight container or wrap it in airtight material.Ice-packed poultry can be stored in a cooler as is.

Question 19: minimum internal cooking temperature of TCS food

Answer:

165 F (74C)

Question 20: How do you prevent time temperature abuse

Answer:

Monitor time and temperature.Make sure the correct kinds of thermometers are available.Regularly record temperatures and the times they are taken.Minimize the time that food spends in the temperature danger zone.Take corrective actions if time-temperature standards are not met.