Food Safety Quiz

Front 1

What is the primary cause of food-related illnesses?

Back 1

Food Handlers

Front 2

Contaminants can be ________

Back 2

1. Biological

2. Chemical

3. Physical

Front 3

The bacteria that are dangerous when consumed by humans are called __________

Back 3

Pathogenic

Front 4

You cannot smell, see or taste this toxin

Back 4

Botulism

Front 5

Salmonella is a type of _______

Back 5

Infection

Front 6

E. coli 0157:H7 is an example of _______

Back 6

Toxin-Mediated Infection

Front 7

What is the temperature danger zone?

Back 7

41 degrees F and 135 degrees F (5 degrees C and 57 degrees C)

Front 8

Why should you store cooked foods above raw foods?

Back 8

Prevent Cross-Contamination

Front 9

True or False: Never thaw foods at room temperature.

Back 9

True

Front 10

What is the internal temperature for reheating foods?

Back 10

165 degrees F (74 degrees C)

Front 11

What is the primary cause of food-borne illness?

Back 11

Food Service Employees

Front 12

Internal Cooking Temperature for Beef, Pork, Veal or Lamb Steaks or Chops

Back 12

145 degrees F (63 degrees C) for 4 minutes

Front 13

Internal Cooking Temperature for Beef, Pork, Veal or Lamb, Roasts

Back 13

145 degrees F (63 degrees C) for 4 minutes

Front 14

Internal Cooking Temperature for Egg Dishes

Back 14

155 degrees F (68 degrees C); if the dish is uncooked, use only pasteurized eggs

Front 15

Internal Cooking Temperature for Eggs

Back 15

Cook until the yolk and white are firm OR cook to 145 degrees F (63 degrees C) for 15 seconds if prepared for a customer's immediate order

Front 16

Internal Cooking Temperature for Fish and Shellfish

Back 16

145 degrees F (63 degrees C) for 15 seconds; Shells should open

Front 17

Internal Cooking Temperature for Game, Commercial

Back 17

145 degrees F (63 degrees C) for 15 seconds

Front 18

Internal Cooking Temperature for Ground Beef, Veal, Pork or Lamb

Back 18

155 degrees F (68 degrees C) for 15 seconds

Front 19

Internal Cooking Temperature for Ham and Bacon

Back 19

155 degrees F (68 degrees C) for 15 seconds

Front 20

Internal Cooking Temperature for Poultry or Wild Game, Whole or Ground

Back 20

165 degrees F (74 degrees C) for 15 seconds

Front 21

Internal Cooking Temperature for Ratites and Injected Meats (Commercially Flavored w/ Marinade or Brine)

Back 21

155 degrees F (68 degrees C) for 15 seconds

Front 22

Internal Cooking Temperature for Stuffing, Stuffed Meat, Stuffed Fish, Stuffed Pasta and Casseroles

Back 22

165 degrees F (74 degrees C) for 15 seconds

Front 23

Internal Cooking Temperature for Any TCS Food; Cooked in a Microwave

Back 23

165 degrees F (74 degrees C), then let stand for 2 minutes

Front 24

What is facultative bacteria?

Back 24

Surviving with or without Oxygen

Front 25

Illness caused by parasitic roundworms (sushi)

Back 25

Anisakiasis

Front 26

Often enters the food supply through shellfish harvested from polluted waters.

Back 26

Hepatitis A

Front 27

What is the common cause of cross-contamination?

Back 27

Side Towels

Front 28

What is the sanitizing solution?

Back 28

1 gallon lukewarm water with 1 tablespoon of bleach

Front 29

Pests must be controlled by _______

Back 29

1. building them out of the facility

2. creating an environment in which they cannot find food, water, or shelter

3. relying on professional extermination

Front 30

What is rotate stock?

Back 30

to use products in order in which they were received; all perishable and semiperishable goods, whether fresh, frozen, canned or dry, should be used according to the first in, first out (FIFO) principle

Front 31

Three Ways to Sanitize Dishes and Equipment

Back 31

1. Dish Machine

2. Wash Items with Approved Detergent

3. Wash in Three-Compartment Sink

Front 32

What is the leading cause of food-borne illness?

Back 32

Future Phatic Bacteria

Front 33

True or False: Bacteria are affected by the pH of their environment; they prefer a neutral environment with a pH of 6.6 to 7.5

Back 33

True

Front 34

What virus is caused by poor personal hygiene among infected food handlers?

Back 34

Norovirus

Front 35

How to prevent cross-contamination while tasting food?

Back 35

Two-Spoon Tasting Method

Front 36

What is the proper way to use disposable gloves?

Back 36

1. Wash hands before using gloves

2. Change gloves after wearing for 4 hours

3. Change gloves after working with different foodsW

Front 37

When should you wash your hands?

Back 37

1. Take garbage out

2. Smoke

3. Work with raw foods

Front 38

Food Hazardous List

Back 38

Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat, Soybeans

Front 39

How to detect if food is contaminated?

Back 39

You cannot detect if it is contaminated by appearance or smell

Front 40

The major cause of cross-contamination is _____

Back 40

People