National Safety Exam

Front 1

Type of bacteria that cause a foodbourne infection is

Back 1

Salmonella enteritidis

Front 2

The presence or growth of microorganisms are what type of hazard

Back 2

Biological

Front 3

PHF MUST be reheated to what internal temp

Back 3

165° F

Front 4

Raw food is stored where in relation to ready-to-eat foods

Back 4

On the bottom shelf.

Front 5

How is raw and cooked food displayed in a deli

Back 5

Physically separated

Front 6

Can serving utensils be stored with their food contact surfaces in the food?

Back 6

Yes

Front 7

What are the CORRECT steps to follow when using your manual 3 compartment sink to wash dishes and utensils

Back 7

Pre-scrape and pre-wash, wash, rinse, sanitize, air dry

Front 8

The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of the sink is to

Back 8

Measure using correct test strips

Front 9

The person in charge must report to authority if an employee discloses that they have been exposed to

Back 9

Shigella

Front 10

A foodbourne outbreak is defined as how many people getting sick from the same food

Back 10

2 or more

Front 11

MSG can be considered what type of hazard to food

Back 11

Chemical

Front 12

A live shellfish ID tag must be kept on file for how many days

Back 12

60

Front 13

Which of these is not considered PHF...uncompressed garlic and oil mix; Beef Jerky; cut tomatoes; or seed sprouts

Back 13

Beef Jerky

Front 14

Labels unused prepared PHF with the consume by date which is a max of:

Back 14

7 days including date of prep

Front 15

Thermometers that are measured in Fahrenheit only must be accurate to:

Back 15

+-2°F

Front 16

Ways to eliminate pests include all the following EXCEPT: Glue Boards; Poison; Tracking Powder; Ultraviolet Lights.

Back 16

Tracking Powder

Front 17

A walk-in cooler is required to have a light intensity of:

Back 17

220 lux (20 candles)

Front 18

There are __ principles in a HACCP Plan

Back 18

7

Front 19

This occurs when portable water and non-potable water flow together

Back 19

A Cross-connection

Front 20

When cooling food the food must cooled from 135°F to 70°F within

Back 20

2 hrs.

Front 21

When cooling food the food must cool from 70°F to 41°F within

Back 21

4 hrs.

Front 22

Which of the following is NOT a reportable foodbourne illness condition: Hep A; Shigella; Staphylococcus; Salmonella; E. coli

Back 22

Staphylococcus

Front 23

What should you do if you discover a food service worker has AIDS

Back 23

Allow to work unless they have a secondary communicable disease

Front 24

What should you do with a worker whose is diagnosed with Shigella

Back 24

Require them to obtain med clearance to handle food.

Front 25

Food additives Sulfites and MSG are examples of what type contamination

Back 25

Man-made chemical

Front 26

Is a piece of metal falling into salad considered a bio haz?

Back 26

No

Front 27

The MOST common cause of food contamination is:

Back 27

Poor personal hygiene

Front 28

Are Molds sometime colored

Back 28

Yes

Front 29

Can Molds produce toxins

Back 29

Yes

Front 30

Are Molds fungi

Back 30

Yes

Front 31

Can Molds grow below 41°F

Back 31

Yes

Front 32

The transfer of harmful substances or microorganisms to food is:

Back 32

Cross-contamination

Front 33

Can Salmonella form spores

Back 33

No

Front 34

This type of bacteria is commonly found on the skin, nose, mouth and throat of people

Back 34

Staphylococcus

Front 35

An infection is caused by eating foods that contains what type of microorganisms?

Back 35

Disease-causing

Front 36

Is E.coli associated with temp abuse

Back 36

No

Front 37

E.coli is associated with what type of food

Back 37

Ground beef

Front 38

How can pathogenic bacteria be killed in ground beef

Back 38

Heating to 155°F for 15 secs.

Front 39

What is the range of the pH Danger Zone?

Back 39

Between 4.6 and 9.0

Front 40

The two most important factors to control the growth of bacteria are

Back 40

Temp and time

Front 41

FDA cooling requirement time for 135°F to 70 °F

Back 41

2 hrs.

Front 42

FDA cooling time requirements for 70°F to 41°F

Back 42

4 hrs.

Front 43

What should a thermometer read when placed in an ice slush

Back 43

32°F

Front 44

Which of the following is NOT acceptable methods of thawing

A. Refrigeration

B. Under cool running water

C. Defrosting in the microwave then refrigerating

D. As part of the cooking process

Back 44

C.

Front 45

What should you do If asked to serve home-canned tomatoes

Back 45

Reject...home-canned food should never be served

Front 46

Which of the following is NOT a proper method for rapid cooling

A. Ice bath + regular stirring

B. Using shallow pans

C. Cutting food into small pieces before cooling

D. Covering tightly + refrigeration

E. Adding ice as an ingredient

Back 46

D.

Front 47

All are signs that food has been allowed to thaw and refreeze EXCEPT:

A. Ice crystals

B. Clumping of food

C. Discoloration of product

D. Frozen liquids at the bottom of a package or pallet load

Back 47

C.

Front 48

Which of the following is NOT true about refrigerated storage?

A. Food 6" off the floor

B. Shelves slatted for air flow

C. Foods received first should be sold first

D. Shelves lined with shallow pans to prevent cross contamination

Back 48

D.

Front 49

To minimize Cross-contamination, how should you store raw beef in relation to vegetables.

Back 49

Raw beef below vegetables

Front 50

What must the temp be for manual hot water sanitation

Back 50

171°F

Front 51

What must the temp be dishwasher hot water sanitation

Back 51

180°F

Front 52

For chemical sanitizer Chlorine, the MINIMUM concentration should be

Back 52

200 ppm

Front 53

How should you store clean glasses and cups

Back 53

Bottom up in a clean, dry location

Front 54

What is NOT true about Air Gaps?

A. They are the most effective type of backlog preventer

B. Do not prevent backsiphonage

C. Must be a least twice the diameter of the inlet

D. Must be an min. of 1"

Back 54

B.

Front 55

What should the Air Gap distance be?

Back 55

Twice the diameter of the pipe coming in.

Front 56

Food prep areas should NOT be located under:

A. Overhead sewer pipes

B. screened windows

C. Exhaust fans

D. Ventilation Hoods

Back 56

A.

Front 57

What are the steps in washing

Back 57

Pre-scrape, wash, rinse, sanitize, air dry

Front 58

How high must equipment not sealed to the floor be to allow for cleaning.

Back 58

6"

Front 59

When non-potable water is sucked into a potable water supply...this is called

Back 59

Backsiphonage

Front 60

The most important activity for effective pest control program is to eliminate:

Back 60

sources of food, water, and shelter for pests.

Front 61

What is the purpose of the HACCP approach?

A. Ensure safe food for NASA

B. Reduce the likelihood of foodbourne illness

C. To meet the requirements set by the FDA

D. To meet the requirements set by the USDA

Back 61

B.

Front 62

Checking to see if the temp of the cold holding case is the correct temp is part of what procedure

Back 62

Monitoring

Front 63

To identify the hazard that may be involved in a food handling process is what step in the HACCP

Back 63

Step 1--performing the hazard analysis.

Front 64

Food can be produced in a ware washing sink

Back 64

False

Front 65

Hands must be washed before putting on gloves

Back 65

True

Front 66

Temp are taken in what part of the product

Back 66

Thickest

Front 67

Food service utensils should be stored inside water after use.

Back 67

False

Front 68

The correct internal temp of vegetables is 165 degrees

Back 68

False

Front 69

Freezing and refrigeration can kill bacteria

Back 69

False

Front 70

You should cooperate with the Health Department when they are conducting a foodbourne illness investigation.

Back 70

True

Front 71

Can utensils that have been air-dried be polished with a cloth that is cleaned and dry...true or false

Back 71

True

Front 72

What should you do to prevent metal frags from contaminating food when opening containers

Back 72

Sharpen cutting or piercing parts of can openers.

Front 73

What should NOT be done when preparing chicken salad

Back 73

Use a electric mixer to blend ingredients

Front 74

What are 3 approved methods of thawing

Back 74

1. Under cool running water

2. In the fridge

3. Part of the cooking process

Front 75

Which of the following will NOT prevent backflow

1. Air Gap

2. Vacuum breaker

3. Air space between drain pipe of sink and floor drain

4. Cross-connection

Back 75

Cross-connection

Front 76

Mount stationary equipment on legs that are how many inches off the floor

Back 76

6

Front 77

Examples of Critical Control Points are

Back 77

COOKING and CHILLING process

Front 78

If the deli meat and raw chicken to put in the fridge...where should you put the deli meat

Back 78

Above the raw chicken

Front 79

Light bulbs in the food prep areas must be

Back 79

1. Shattered Proof

2. Shielded

3. Coated

Front 80

Bacteria is likely to grow quickly in PHF with ACIDITY of ___ or higher

Back 80

.85

Front 81

For PHF with high water acidity...what should the cold holding temp be maintained at

Back 81

41°F or less

Front 82

Bacteria grow best in warm and dry foods...true or false

Back 82

False

Front 83

Bacteria grow best in PHF such as turkey meat and cheese

Back 83

True

Front 84

What temp should you cook raw chicken casserole

Back 84

165°F

Front 85

There must be at least one each of these in a food service facility

Back 85

1. Urinal

2. Handwashing sink

3. Mop or service sink

4. Toilet

Front 86

Temp abuse applies to foods that have been kept at a safe temp to control bacteria growth

Back 86

True

Front 87

Single-use gloves should be changed after which of the following:

1. When changing tasks

2. After touching unsanitary surfaces

3. Whenever they become spoiled

4. All of the above

Back 87

All of these situations

Front 88

It is OK to wash a few small dishes in a hand-washing sink

Back 88

False

Front 89

How should you store clean glasses and cups

Back 89

Inverted or bottom up in a dry location

Front 90

When conducting an Hazard Analysis...you should not be concerned with

Back 90

Identifying TOXINS

Front 91

The following apply when conducting an Hazard Analysis...

Back 91

1. Every step in the flow of food

2. Identifying PHF

3. Providing a blueprint of the overall operation

Front 92

What are 3 types of sanitizer solutions

Back 92

1. Quaternary Ammonia

2. Chlorine

3. Iodine

Front 93

The second stage of cooling takes the food from 70°F to 41°F in how many hours

Back 93

4

Front 94

The FDA has identified FIVE risk factors that contribute to most foodbourne illness in the USA...what are they?

Back 94

1. Food from unsafe source

2. Contaminated equip.

3. Improper holding temps.

4. Poor hygiene

5. Inadequate cooking

Front 95

Minimum internal temp for pork chops

Back 95

145°F

Front 96

Minimum internal temp for ground beef

Back 96

155°F

Front 97

Minimum internal temp for shrimp

Back 97

145°F

Front 98

Minimum internal temp for chicken or poultry

Back 98

165°F

Front 99

Minimum internal temp for frozen pizza

Back 99

135°F

Front 100

What are the symptoms of common foodbourne illness

Back 100

Fever

Diarrhea

Vomiting

Front 101

Developed a"SHELL" capable of protecting the cell under harsh conditions

Back 101

Spore-forming bacteria

Front 102

To minimize Cross-contamination how should you store raw beef and vegetables

Back 102

Below vegetables

Front 103

What are we examples of biological hazards

Back 103

Bacteria

Parasites

Viruses

Front 104

Is a physical link through which contaminants from drains, sewers, or other wastewater sources enter can enter a safe water supply.

Back 104

Cross-connection

Front 105

Must be able to meet peak demands with adequate water pressure throughout the food establishment

Back 105

Water source

Front 106

These two things should be sufficient to meet hot water demands throughout the food establishment

Back 106

Hot Water Generation

Distribution System

Front 107

When reheating sandwiches for customers to consume immediately...what microwave temp

Back 107

Any Temp

Front 108

According to FDA...what is the min temp at which a hot food must be held

Back 108

135°F

Front 109

What is the last thing you should do after washing, rinsing & sanitizing food-contact surfaces

Back 109

Let them air dry

Front 110

Max temp cold food must be held

Back 110

41°F

Front 111

According to FDA...what are the two storage containers from suppliers that are acceptable

Back 111

UL Sanitation

NSF International Mark

Front 112

When you receive a delivery...in what order should the goods be stored.

Back 112

1st...Refrigeration

2nd...Frozen

3rd...Dry Foods

Front 113

What caused most foodbourne illness

Back 113

Bacteria

Front 114

Who is NOT at a high risk population

Back 114

College Students

Front 115

What is the water activity value required for microorganisms to grow

Back 115

.85 it higher

Front 116

Salmonella is commonly found in what food

Back 116

Chicken and Eggs

Front 117

What makes Listeria unique to other bacteria

Back 117

Grows in cool and moist areas

Front 118

A swollen, reduced oxygen packaged (ROP) fish fillet is a sign of

Back 118

Botulism

Front 119

Which food typically does NOT cause a food allergy:

Back 119

Beef

Front 120

When washing your hands, the water should be at least

Back 120

100°F

Front 121

What primary reason to wear gloves

Back 121

Prevent Cross Contamination

Front 122

When using the ice method, what is the proper way to calibrate a thermometer

Back 122

Use ice water and set the indicator to 32°F

Front 123

How long is the shell stock ID tag kept on file from the harvest date

Back 123

90 days

Front 124

When food has been pasteurized...it has been

Back 124

Heat treated

Front 125

Primarily, where should reduced-oxygen packaged food be stored

Back 125

Refrigerator

Front 126

What is the max time potentially haz, ready-to-eat food can be stored in the refrigerator at 41°F or lower

Back 126

7 days

Front 127

What is NOT safe method of thawing frozen food

Back 127

Room Temp.

Front 128

PHF that has already been cooked and cooled must be reheated to what minimum internal temp

Back 128

165°F

Front 129

Hot, delivered food must arrive at the location at what min. temp

Back 129

135°F

Front 130

Hazard Analysis Critical Control Point (HACCP) ensures

Back 130

The safety of food

Front 131

Listeriosis is:

Back 131

An infection

Front 132

What is min. cooking temp of ground turkey

Back 132

165°F

Front 133

Hep A is a type of

Back 133

Virus

Front 134

Most PHF have a pH level between

Back 134

4.6 - 10

Front 135

Staphylococcus aureus is most often transmitted by

Back 135

A food handler with an uncovered sore on his hand

Front 136

Bacteria thrives in food with low or high pH

Back 136

High

Front 137

What are the members of the highly suspectible population for foodbourne illness

Back 137

1. Pregnant women. 2. Preschool age children. 3. Older adults in health care facilities. 4. Individuals with impaired immune systems

Front 138

What should you avoid when dealing with a regulatory inspector

Back 138

Being argumentive and Being uncooperative

Front 139

Microwave reheating requires

Back 139

Food to be covered, rotated or stirred during heating; allowed to stand covered for 2 mins after reheating; commercially processed internal heating temp at or above 135°F

Front 140

The two methods of calibrating a thermometer are

Back 140

Ice Point and Boiling Point

Front 141

How often should you clean food contact surfaces that comes in contact with PHF items

Back 141

As needed, but no less than every four hours.

Front 142

If scraping and pre-rinsing doesn't remove all residue, what should you do?

Back 142

Pre-sale equip in a soapy water mixture.

Front 143

Keep HOT foods at

Back 143

135°F or above

Front 144

Keep COLD foods at

Back 144

41°F or below

Front 145

The two core Cross-contamination components are:

Back 145

1. Separation of raw and ready-to-eat foods

2. Storage of raw products.

Front 146

How should you store clean pans and mixing bowls

Back 146

Stored upside down (or inverted) in a clean clean dry location

Front 147

When sanatizing, you must submerge the item for at least how long

Back 147

1 min.

Front 148

What are the two methods used to wash, rinse & sanitize food-contact surface

Back 148

1. Clean in place (CIP)

2. Food Prep Sink.

Front 149

How often should you clean food contact surfaces that come in contact PHF items

Back 149

As needed, but no less than every 4 hours.

Front 150

Which thermometer measures temperature through a probe and displays the results in 2 to 3 seconds

Back 150

Digital

Front 151

At correct temps and humidity, fresh air prevents what

Back 151

Condensation

Front 152

When the water source is submerged below the flood rim, causing backflow.

Back 152

Cross-connection

Front 153

What should you do to prevent metal fragments from contaminating food when opening containers

Back 153

Sharpen cutting or piercing parts of the can openers.

Front 154

When selecting equipment for a food prep area...what SHOULD NOT be considered.

Back 154

Height and length.

Front 155

What are the FIVE concepts of the PESTS acronym

Back 155

Pest-Exclude-Sanitation-Telephone-Stack it.

Front 156

The 7 principals in developing an HACCP Plan

Back 156

1. Conduct a Hazard Plan

2. Determine Critical Control Points

3. Establish Critical Limits

4. Establish Monitoring Procedures

5. Establish Corrective Action

6. Establish Verification Procedures

7. Establish Record Keeping Procedures

Front 157

What temp do you need to hold hot chicken wings

Back 157

135°F

Front 158

Acidic liquids like lemonade cannot be placed in a ____ pitcher

Back 158

Cooper

Front 159

When cooling food the food must cooled from 135°F to 41°F within

Back 159

6 hrs.

Front 160

PHF must be reheated to a temp of:

Back 160

165°F

Front 161

Meatballs made with ground pork, ground beef, breadcrumbs, and eggs must be cooked to a core temp of:

Back 161

155°F

Front 162

What is known as reducing microorganisms to a safe level on a food contact surface:

Back 162

Sanitizing