Duplicate of Ready, Set, Food Safe Test Review

Question 1

The rules that govern food safety practices in Idaho are found in the _______.

Accepted Answer

Idaho Food Code

Question 2

The acronym for remembering the factors that affect bacterial growth

Accepted Answer

FAT TOM

Question 3

Fish must be cooked to an internal temperature of:

Accepted Answer

145°F for 15 seconds

Question 4

Which of the following situations represents the greatest potential for cross-contamination?

Accepted Answer

Using unwashed cutting board from raw chicken to cut melons

Question 5

Chicken must be cooked to an internal temperature of:

Accepted Answer

165°F for 15 seconds

Question 6

How many people in the US are affected by food allergens

Accepted Answer

12 Million

Question 7

In Idaho Food Service the "danger zone" represents

Accepted Answer

41 F - 135 F

Question 8

Which of the following are a chemical hazard?

Accepted Answer

A copper pan used to prepare acid food, like tomato soup

Question 9

What is the best order to handle the following foods to avoid cross contamination?

Accepted Answer

Muffin, head of unwashed lettuce, raw chicken

Question 10

The process of putting food in back of similar food, so older items are used first is called

Accepted Answer

Fifo System

Question 11

Which of the following equipment cannot be used for reheating purposes

Accepted Answer

All answers are correct

Question 12

When reheating foods that have properly cooked and cooled, the food must be reheated to:

Accepted Answer

165°F for 15 seconds

Question 13

What technique can be used to cool PHF Foods

Accepted Answer

All answers are correct

Question 14

SOP's are

Accepted Answer

Step by step procedures for a specific task

Question 15

What should you do if you are working if food service and you have a cut on your finger?

Accepted Answer

Wash hands for 20 seconds, wear a bandage, and wear gloves.

Question 16

Which of the following symptoms require a food worker to be restricted from his/her job

Accepted Answer

Sore throat and fever

Question 17

Handwashing in food service must last at least

Accepted Answer

20 Seconds

Question 18

The practice of prepping smaller amounts of food items at one time for food service

Accepted Answer

Fifo System, Batch Method

Question 19

Which factor does not affect bacterial growth

Accepted Answer

Noisy Environment

Question 20

Hamburger must be cooked to an internal temperature of:

Accepted Answer

155°F for 15 seconds

Question 21

What are often characteristics of a potentially hazardous food?

Accepted Answer

High in Moisture and Protein

Question 22

Which group of individuals have a higher risk of contracting a foodborne illness?

Accepted Answer

All Answers are Correct

Question 23

When are food service employees required to wash their hands

Accepted Answer

All Answers are correct

Question 24

The maximum time allowed for PHF foods to be in the "danger zone"

Accepted Answer

4 hours

Question 25

Which of the following diseases requires that a person be excluded from working?

Accepted Answer

All Answers are correct

Question 26

In food service, food contact surfaces:

Accepted Answer

All answers are correct.

Question 27

Choose the method(s) permitted by the Idaho Food code for thawing foods

Accepted Answer

All of the answers are correct

Question 28

To make 100 ppm chlorine sanitizing solution, how much bleach must be added to 2 gal. of water

Accepted Answer

1 Tbs

Question 29

Handwashing stations in food service are required to have all of the following except

Accepted Answer

Hand Sanitizer

Question 30

Which of the following are true of spore forming cells. SC = Spore Cells

Accepted Answer

SC's are more resistant to harsh cond. than the veg. state

Question 31

All foods should be stored at least how far off the floor?

Accepted Answer

6 inches

Question 32

Which of the following would be considered unsafe for consumption?

Accepted Answer

All answers are correct

Question 33

Which one of the following water sources is acceptable in food service establishments

Accepted Answer

Public Water System

Question 34

Which of the following is an example of a non-hazardous condition?

Accepted Answer

A container of bleach stored with dish washing detergent

Question 35

To avoid cross contamination, gloves should be changed:

Accepted Answer

All answer are true

Question 36

Which of the following is true of foodborne illness (FBI) ?

Accepted Answer

All Answer are correct

Question 37

What is the main responsibility of employees working in food service environments?

Accepted Answer

To serve safe, quality meals to customers

Question 38

How are bacteria affected by refrigeration at 41° or lower

Accepted Answer

Growth is reduced to minimal levels or stopped

Question 39

Which of the following is TRUE about bacteria?

Accepted Answer

Bacteria can grow under favorable conditions

Question 40

Which of the following is most likely to be the cause of norovirus infection in food service?

Accepted Answer

Failure to properly wash hands after restroom use

Question 41

Which one of the following is not one of the "BIG 8" common food allergens

Accepted Answer

Deli Meats

Question 42

Which of the following is/are a step(s) to be taken to control pest

Accepted Answer

All answers are correct

Question 43

When food is received from suppliers, it should be stored

Accepted Answer

In back of similar food, so older items are used first

Question 44

The plan of action of managing pest in food service

Accepted Answer

Pest Management Plan

Question 45

Approximately how many people in the United States suffer from food born illness each year

Accepted Answer

1 in 6 people

Question 46

The category of foodborne hazards that causes most disease is:

Accepted Answer

Biological Hazards

Question 47

Handwashing sinks can be properly used for the following

Accepted Answer

Handwashing

Question 48

Choose the best example for storing refrigerated foods in the cooler to prevent contamination

Accepted Answer

hamburger in pan on bottom shelf & lettuce on the top shelf

Question 49

Why are potentially hazardous foods not allowed in "danger zone" longer than 4 hours?

Accepted Answer

The quality of the food will be low, The food may have been coughed on by customers, Pathogens increased to a level that could make people sick, The food would have dried out or discolored by then

Duplicate of Ready, Set, Food Safe Test Review

Questions 49

Duplicate of Ready, Set, Food Safe Test Review

Questions 49