Exam (elaborations)
Food Safety Exam/55 Complete Questions with Accurate Solutions
Food Safety Exam/55 Complete Questions with Accurate Solutions
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Food Safety Exam/55 CompleteQuestions with Accurate Solutions
The container a food is stored in will affect how quickly it will cool - -True.
For example, shallow pans, and stainless steel releases heat faster than
plastic
-Properly storing food in cooler reduces the chances of a food borne illness.
From top to bottom, place these foods in proper refrigerator storage order. -
-C. ready to eat foods including produces, dairy and cooked foods. A. Raw
fish, seafood and shellfish E. Raw whole cuts of beef and pork D. Raw ground
beef and pork B. Raw poultry including chicken and turkey
-Viruses can survive freezing temperatures. - -True. Viruses can survives
freezing. The best defense against a food borne illness caused by viruses is
to limit hand contact with ready-to-eat foods and to practices good personal
hygiene.
-What is an MSDS and why is it important - -Material Safety Data sheets list
the chemical and common name of the ingredients found in chemical
solutions. They are valuable resources when chemicals are spilled and when
chemicals are accidentally ingested
-What is the flow of food - -The flow of food is the path food takes from
receiving and storage through preparation and cooking, holding, serving,
cooling and reheating
-What is thermometer calibration and why is it important ? - -Thermometer
calibration is the process of adjusting a thermometer to a known standard to
ensure it renders accurate temperature readings. If thermometers are not
correctly calibrated they may read temperatures incorrectly, potentially
causing food to not be cooked to safe temperatures
-If they have not been used it is okay to re-serve bread baskets - -False it is
never acceptable to re-serve food Only unopened, prepackaged foods like
crackers and condiments may be safely re-served to healthy populations .
These items should never be re-served to individuals with weakened immune
systems.
-How long is food allowed to remain in the temperature Danger Zone ( 41 F
to 135 F ) - -4 hours
, -Thermometer probes must be sanitized before and after use. - -True.
Thermometers can serve as vehicles for cross contamination if they are not
properly sanitized and after each use.
-Explain the FIFO method - -The first-in first-out ( FIFO) method of food
rotation calls for using foods with the earliest expiration dates first, before
foods with later expiration dates. To accomplish this, store foods so products
expiring first are the most accessible and therefore used first without
inconvenience
-How do you know if food has been cooked enough ? - -D. The only way to
accurately determine if food has been cooked to its minimum internal
temperature is to use at thermometer to test the inside temperature of the
food
-Why should a plastic scoop, instead of a glass, be used to scoop ice ? - -If a
glass is broken in the ice bin must be completely emptied and thoroughly
cleaned to remove any glass shards
-Cleaning equipment can cause cross-contamination - -True the germs
found on cleaning towels and mops as well as in mop buckets and dustpans,
can easily be spread throughout the operation. For example, dirty towels
used to wipe down food contact surfaces can easily transfer germs from one
surface to another,
-Who is most at risk of falling ill to food borne illness - -D. Populations at
high risk of contracting a food illness include individuals with compromised
immune systems. That includes children whose immune systems are not yet
fully developed and elderly people whose immune systems have weakened
with age.
-Which of the following actions reduce the time needed to cool foods ? - -D.
Using shallow pans to store food increases the surface area, allowing food to
cool quickly . C. Tools like ice wands can be used to stir food and cool the
center of larger containers.
-Proper hand washing is essential to prevent cross-contamination food borne
illnesses. What are six steps of the proper hand washing procedure ? - -1.)
Wet your hands with hot running water
2.) Apply soap and lather hands and arms
3.) Rub hands together for at least 20 seconds
4.) Clean under fingernails and between fingers
5.) Rinse hands thoroughly under running water
6.) Dry hands a single-use paper towel
-What temperature must reheated foods reach ? - -165 F
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