Quiz Food safety and protection

hard

Question 1 / 26

Definition of "clean" :

To remove visible soil

To reduce the amount of micro-organisms to a safe level either through heat or chemicals

To make free of micro-organisms

To remove and reduce micro-organisms

expert

Question 2 / 26

Definition of "sanitize" :

To remove and reduce micro-organisms

To make free of micro-organisms

To remove visible soil

To reduce the amount of micro-organisms to a safe level either through heat or chemicals

expert

Question 3 / 26

Definition of "sterilize" :

To remove and reduce micro-organisms

To reduce the amount of micro-organisms to a safe level either through heat or chemicals

To make free of micro-organisms

To remove visible soil

hard

Question 4 / 26

Definition of "contamination" :

Damage to the edible quality of a food

Any food capable of supporting the rapid growth of harmful bacteria

The presence of harmful substances in food

Food in the range where bacteria can grow and reproduce rapidly

medium

Question 5 / 26

Definition of "spoilage" :

Anything that will cause an injury by chewing or ingesting

Harmful bacteria

Harmful substances in food

Damage to the edible quality of a food

hard

Question 6 / 26

Definition of Potentially Hazardous Food (PHF) :

Harmful bacteria

Living disease-producing micro-organisms

Any food capable of supporting the rapid growth of harmful bacteria

Chicken, beef, pork, and seafood

expert

Question 7 / 26

Temperature Danger zone (TDZ) :

Temperature range where bacteria can grow and reproduce rapidly (39-145)

Temperature range where bacteria can grow and reproduce rapidly (40f-140)

Temperature range where bacteria can grow and reproduce rapidly (41-145)

Temperature range where bacteria can grow and reproduce rapidly (42-140)

expert

Question 8 / 26

Safe temperature :

An internal temperature of 41F or below or 140 or above

An internal temperature of 40 F or below or 140 or above

An internal temperature of 39 F or below or 140 or above

An internal temperature of 32 F or below or 140 or above

hard

Question 9 / 26

Cross-contamination :

Raw, contaminated ingredients incorporated into foods that will receive no further cooking

Harmful microorganisms found on nonfoods such as utensils, equipment or through human contact

Transfer of harmful microorganisms from one food to another by means of foods or nonfoods

Transfer of harmful microorganisms from one food to another by means of foods or nonfoods such as utensils, equipment or through human contact

hard

Question 10 / 26

True or false - Employees should wear hair net, hat restraints, or beard restraints only customers are in the building

True

False

hard

Question 12 / 26

Threats of foodborne illness or injury :

Allergens, chemical, physical, mental

Chemical, allergens, metal, glass

Mold, chemical, biological, physical

Biological, physical, chemical, allergens

medium

Question 13 / 26

Allergens :

Monosodium glutamate (MSG), sulfer, nitro, nitrates

Monosodium glutamate (MSG), nitrates, nitrites, sulfates, sulfites

Nitrates, sulfates, sulfites, iron oxide

Sulfates, Sulfer, O2, Co2

hard

Question 14 / 26

True or false - Chemical hazards involve intoxication due to chemical residue.

True

False

medium

Question 15 / 26

True or false - Physical hazards are anything that will cause loss of life, limb, or eyesight after chewing or ingesting.

True

False

hard

Question 16 / 26

True or false - Wood, stones, bones, metal, glass, fingernails, and hair are physical hazards.

True

False

hard

Question 17 / 26

Conditions for bacteria growth are :

FAT TOM

FAT MIKE

FAT JOE

FAT TIM

medium

Question 18 / 26

True or false - Leftovers can be mixed with ingredients to make new products. Must be maintained as product nomenclature originally prepared.

True

False

expert

Question 19 / 26

Hand washing up the elbow should be done for a minimum of :

1 min

30 seconds

25 seconds

20 seconds

hard

Question 20 / 26

When storing food in a refrigerator items should be placed in what sequence from top to bottom :

Ground meat, chicken, fish, ham & roast, cake

Ham & roast, ground meat, chicken, cake, fish

Chicken, ham & roast, fish, ground meat, cake

Cake, fish, ham & roast, ground meat, chicken

hard

Question 21 / 26

When thawing foods, what is the preferred method?

As part of the conventional cooking process

In a refrigerator

In a microwave oven

Under cold running water

expert

Question 22 / 26

Minimum safe internal cooking temperatures :

Leftovers 170

PHF's cooked in microwave 165

Pork, ground beef, flaked fish 160

All other PHF's 144

expert

Question 23 / 26

Products are to be placed in the refrigerator after reaching :

45 F

70 F

65 F

40 F

medium

Question 24 / 26

True or false - PHFs must be rapidly cooled for refrigerated storage by the two stage cooling method.

True

False

medium

Question 25 / 26

True or false - The two stage cooling method have a total of 8 hours of cool time.

True

False

A mistake in this Quiz ? Contact the author

Quiz Food safety and protection

Definition of "clean" :

Definition of "sanitize" :

Definition of "sterilize" :

Definition of "contamination" :

Definition of "spoilage" :

Definition of Potentially Hazardous Food (PHF) :

Temperature Danger zone (TDZ) :

Safe temperature :

Cross-contamination :

True or false - Employees should wear hair net, hat restraints, or beard restraints only customers are in the building

Threats of foodborne illness or injury :

Allergens :

True or false - Chemical hazards involve intoxication due to chemical residue.

True or false - Physical hazards are anything that will cause loss of life, limb, or eyesight after chewing or ingesting.

True or false - Wood, stones, bones, metal, glass, fingernails, and hair are physical hazards.

Conditions for bacteria growth are :

True or false - Leftovers can be mixed with ingredients to make new products. Must be maintained as product nomenclature originally prepared.

Hand washing up the elbow should be done for a minimum of :

When storing food in a refrigerator items should be placed in what sequence from top to bottom :

When thawing foods, what is the preferred method?

Minimum safe internal cooking temperatures :

Products are to be placed in the refrigerator after reaching :

True or false - PHFs must be rapidly cooled for refrigerated storage by the two stage cooling method.

True or false - The two stage cooling method have a total of 8 hours of cool time.

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