Food Protection Course Quiz Questions and Complete Solutions Graded A+

Food Protection Course Quiz Questions and Complete Solutions Graded A+ Salmonella enteritidis is mainly associated with the following food item: - Answer: Chicken Food workers sick with an illness that can be transmitted by contact with food or through food should be where? - Answer: At home Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate: - Answer: E-Coli True or false: Clostridium botulinum causes the disease known as botulism. - Answer: True The following illness has been associated with undercooked shell eggs: - Answer: Salmonellosis Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by: - Answer: Preventing bare hand contact with ready-to-eat foods True or false: Viral Hepatitis is caused by Bacillus cereus. - Answer: False True or false: Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children. - Answer: True True or false: Escherichia coli O157:H7 is mainly associated with ground poultry. - Answer: False True or false: The illness trichinosis is caused by a parasite known as Trichinella spiralis. - Answer: True To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of: - Answer: 155°F Shellfish tags must be kept with the product until it's used up and then filed away for: - Answer: 90 days Most viral food-borne diseases are the result of: - Answer: Poor personal hygiene practice A food-borne parasite found in under-cooked pork is: - Answer: Trichinella spiralis Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended: - Answer: -31°F or lower for 15 hours The most popular chemical sanitizer is: - Answer: Chlorine Food held under refrigeration must be at or below: - Answer: 41°F The reason for refrigerating potentially hazardous foods is to: - Answer: Slow the growth of bacteria Heat is effective in destroying microorganisms when the following factors are considered: - Answer: Time and temperature The acronym FIFO means "First In First Out" - Answer: true The New York City Health code requires that all food items must be stored at least - Answer: 6 inches from the floor In order to avoid cross-contamination, raw foods in a refrigerator must be stored - Answer: below cooked foods Cold temperatures slow down the growth of microorganisms. - Answer: true Food for storage must be kept covered and/or stored in vermin-proof containers. - Answer: true Ice intended for human consumption can be used for storing cans and bottles. - Answer: false When foods are stored directly in ice, the water from that ice must be drained constantly. - Answer: true All food on display must be protected by packaging, sneeze guards, display cases, or through other means - Answer: true Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit - Answer: true Cutting boards must be sanitized at least three times a day - Answer: false Carbon monoxide poisoning can result from a faulty gas-fired hot water unit - Answer: true Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells, or other sources of contamination - Answer: true Bathrooms for employees must be provided - Answer: always Wiping cloths must be stored in a sanitizing solution with a strength of - Answer: 50 ppm Between each use, cutting boards must be - Answer: A, B, and C Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it - Answer: false When manually washing dishes using hot water sanitizing method, which three of the following statements are true? - Answer: 1. The water must be at 170°F 2. An immersion basket is needed 3. A burner or booster is needed to heat the water Hand wash sinks must be provided in or near all of the following areas except - Answer: customer areas During chemical sanitation, the chemical solution must be checked by - Answer: a test kit When bacteria from a raw food get into a cooked or ready-to-eat food, this is called - Answer: cross-contamination The correct cooking temperature for poultry, stuffed meat, and stuffing is - Answer: 165°F Thick foods cool faster - Answer: in small amounts in small containers It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight - Answer: false Hot foods placed in a refrigerator for cooling must be covered - Answer: after being cooled To prevent illness, pork must be cooked to an internal temperature of - Answer: 150°F Which of the following procedures cannot be used as an effective rapid cooling technique - Answer: placing on the counter overnight The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is - Answer: a frozen hamburger patty Ground meat and foods containing ground meat must be cooked to an internal temperature of - Answer: 158°F All of the following except one may be used when working with ready-to-eat foods - Answer: clean bare hands When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances? - Answer: all of the above All of the following, except one, are true of a hot holding unit - Answer: must be used to reheat refrigerated foods Which of the following is not a recommended method for rapid cooling? - Answer: covering the food and placing the food on a preparation table Smoking may be permitted only at the bars - Answer: false "No Smoking" signs must be posted at all smoke free areas - Answer: true Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed - Answer: false Tobacco vending machines are prohibited in all food service establishments except taverns or bars - Answer: true Any food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency - Answer: true Self-assessment of food operations is an excellent way to improve security, safety, and general work practice. - Answer: true Three of the following are common injuries among restaurant workers - Answer: A, C, E What causes muscle strains and sprains among restaurant workers - Answer: lifting heavy loads and awkward reaches Suitable work shoes are - Answer: slip resistant Who should not be given access to facility food areas? - Answer: customers Store knives in (blank) to prevent accidental cuts. - Answer: designated drawer or racks The following foods do not contain trans fats - Answer: corn oil The term "potentially hazardous food" refers to: - Answer: Any food that will support the growth of microorganisms Home canned food products are allowed in commercial food establishments. - Answer: False The Temperature Danger Zone is between 41°F and 140°F - Answer: True Within the Temperature Danger Zone, most harmful microorganisms: - Answer: Reproduce Rapidly The sensing portion of a bi-metallic stem thermometer is: - Answer: At the dimple and downward Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from: - Answer: When the product is used up Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: - Answer: 45F Foods in modified atmosphere packages provide ideal conditions for the growth of: - Answer: C.B Chicken and other poultry are most likely to be contaminated with: - Answer: Salmonella Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at: - Answer: 38F Which of the following cans MUST be removed from circulation? - Answer: A can with a dent on a seam All of the following are indications that fish is fresh except: - Answer: There is a fishy oder True or false: Per New York City Health Code, hands must be washed thoroughly at least 3 times every day. - Answer: False True or false: Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well. - Answer: True True or false: The NYC Health Code requires that all food workers wear proper hair restraints. - Answer: True A food worker with an uninfected cut on his/her hand can work only if they wear: - Answer: a clean bandage AND sanitary gloves. During hand washing hands must be rubbed for at least: - Answer: 20 seconds True or false: Clean aprons can be used for wiping hands. - Answer: False True or false: Hand sanitizers can be used in place of hand washing during busy periods. - Answer: False