FOOD SCIENCE REVIEW I EXAM QUESTIONS

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FOOD SCIENCE REVIEW I EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -45 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: This TCS food is stored on the bottom shelf in the cooler

Answer:

Poultry

Question 2: Minimum temperature at which hot food must be kept

Answer:

135

Question 3: Staples and metal shavings are examples of which type of hazard

Answer:

Physical

Question 4: How are surfaces handled differently than food-contact surfaces

Answer:

Surfaces must be cleaned, Food-contact areas must be cleaned and sanitized Question 5: What occurs when food is left too long at temperatures that support pathogen growth

Answer:

Time-Temperature Abuse

Question 6: The three types of hazards that make foods unsafe

Answer:

Biological, Physical, Chemical Question 7: How many seconds should the scrubbing your hands portion of the hand washing process take

Answer:

10-15 sec

Question 8: A bandage in a bowl of soup is which type of hazard

Answer:

Physical Hazard Question 9: What is the first thing a food handler should do when preparing a three compartment sink for dishwashing

Answer:

Clean and sanitize the sinks

Question 10: Food should be stored at least which distance from the floor?

Answer:

• inches

Question 11: Food handler uses the same spatula to place raw hamburgers on a grill and then remove cooked chicken breast from a frying pan

Answer:

Cross Contamination Question 12: Washing a wound and covering it with a bandage and a glove is an example of

Answer:

Good personal hygiene

Question 13: Which hot food is in the temperature danger zone

Answer:

Fish held at 126 degrees

Question 14: Big Eight Allergen

Answer:

Fish

Question 15: Correct steps for cleaning and sanitizing?

Answer:

Wash, rinse, sanitize, air-dry

Question 16: Jewelry a food handler can wear while working

Answer:

Plain metal ring Question 17: Food contamination caused by pathogens on a food handler's body can be controlled by

Answer:

Good Personal Hygiene

Question 18: When should hand antiseptics be used

Answer:

After Hand washing Question 19: Dicing onions on the same cutting board used for slicing raw beef can cause

Answer:

Cross Contamination Question 20: Acceptable for food handler to rinse hands in sanitizing compartment of the 3-compartment sink?

Answer:

Food handlers should only wash hands in a hand washing sink.

Question 21: What causes a sanitizer to not work well?

Answer:

Items are removed right away from the third sink

Question 22: A cutting board is scratched and chipped. What should the food handler do

Answer:

Set it aside and tell the manager

Question 23: The third sink of a three-compartment sink should be used for

Answer:

Sanitizing

Question 24: Cross-contamination could be caused by carrying

Answer:

a drinking glass by the rim

Question 25: A storage method may cause TCS food to become unsafe by

Answer:

stacking food on top of one another to save space in the cooler

Question 26: How many times must a foods temperature be checked

Answer:

Twice

Question 27: A food handler must check the sanitizer in the third sink with a

Answer:

testing strip

Question 28: How long is the handwashing process

Answer:

20 seconds Question 29: After using a thermometer to check temps on poultry the food handler must clean, sanitize, air dry the thermometer and then

Answer:

Place into it's case