WHAT IS THE DIFFERENCE BETWEEN SANITIZING AND STERILIZING?

SANITIZING MEANS TO REDUCE MICROORANISMS, STERILIZATING MEANS TO MAKE FREE OF MICROORANISMS

STORE UNITS MUST HAVE AT LEAST TWO THERMOMETERS INTERNALLY EXPECT WHEN__________

THERE IS AN EXTERNAL THERMOMETER LOCATED ON THE EQUIPMENT

WHAT IS THE REQUIRED CHLORINE SOLUTION FOR FRESH FRUITS AND VEGETABLES AND HOW LONG SHOULD THEY BE SUBMERGED?

CHLORINE SOLUTION FOR 30 SECONDS

WHAT IS YOUR DAILY LIMIT INTAKE FOR SATURATED FAT?

LESS THAN 10% OF CALORIES PER DAY

WHAT IS THE LEAST PREFERRED METHOD FOR THAWING FOOD?

UNDER RUNNING POTABLE WATER AT 70°F OR BELOW

WHAT IS THE PREFERRED METHOD FOR THAWING FOOD?

UNDER REFRIGERATION AT 41°F OR BELOW

WHAT TYPES OF THERMOMETERS ARE PROHIBITED FROM USE IN FOOD SERVICE?

MERCURY AND ALCOHOL GLASS THERMOMETER

WHAT ARE THE SIX STEPS IN MANUAL DISH WASHING?

CLEAN SINKS, ROUGH CLEAN, WASH, RINSE, SANITIZE, AND AIR DRY

WHAT ARE THE ONLY ANIMALS THAT ARE ALLOWED IN MILITARY DINNING FACILITIES?

SERVICE DOGS, MILITARY WORKING DOGS, AND AQUARIUMS W/OR WITHOUT FISH

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SANITATION AND NUTRITION

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1
WHAT IS THE MINIMUM INTERNAL TEMPERATURE REQUIRED WHEN COOKING STEAKS 🥩 OR PORK CHOPS?
125°F
135°F
145°F
155°F
2
WHAT TYPE OF HAZARD IS ANY UNWANTED OR UNINTENTED OBJECT,IE WOOD, METAL OR GLASS, IN A FOOD ITEM?
CHEMICAL HAZARD
PHYSICAL HAZARD
MECHANICAL HAZARD
POWER HAZARD
3
HOW OFTEN SHOULD BI-METALLIC STEM THERMOMETERS BE CALIBRATED?
BI-WEEKLY
WEEKLY
DAILY
TRI-WEEKLY
4
WHAT IS YOUR YOUR RECOMMENDED DAILY INTAKE FOR CARBOHYDRATES?
12-20% OF TOTAL CALORIES INTAKE
50-55% OF TOTAL CALORIE INTAKE
45-65% OF CALORIES
45-65% OF TOTAL CALORIE INTAKE
5
WHAT DOES "TCS" STAND FOR?
TERRIBLE COOKS SUCK
TEMPERATURE COUNTER SPICES
TERRIFIC CHICKEN IS SPICY
TIME CONTROL FOR SAFETY
6
IF USING QUATERNARY AMMONIA TO SANITIZE DISHES, WHAT IS THE REQUIRED PARTS PER MILLION?
200 PPM
130 PPM
365 PPM
175 PPM
7
WHAT IS THE MINIMUM INTERNAL TEMPERATURE REQUIRED WHEN COOKING POULTRY?
175°F
165°F
145°F
245°F
8
HOW FAR FROM THE BUILDING SHOULD OUTDOOR GARBAGE CONTAINERS BE LOCATE?
55 FEET AWAY
30 FEET AWAY
60 FEET AWAY
50 FEET AWAY
9
WHAT TYPE OF PARASITE CAN COME FROM EATING RAW OR UNDERCOOKED PORK OR WILD GAME ANIMALS?
E-COLI
SOLLMINELA
SHIGELLA
TRICHINOSIS
10
WHICH NUTRIENDS IS OUR MOST EFFICIENT FUEL SOURCE?
CARBOHYDRATES
WATER
OILS
PROTEIN
11
WHAT IS THE DIFFERENCE BETWEEN SANITIZING AND STERILIZING?
SANITIZING MEANS TO REDUCE MICROORANISMS
SANITIZING MEANS TO CLEAN VERY THROUGHLY
STERILIZATING MEANS TO MAKE FREE OF MICROORANISMS
STERILIZING MEANS TO DISINFECT COMPLETELY
12
WHAT FOODBORNE INFECTION IS MOST COMMONLY ASSOCIATED WITH POULTRY?
RABIES VIRUS
MEGAVIRUS
MONKEYPOX VIRUS
SALMONELLA
13
STORE UNITS MUST HAVE AT LEAST TWO THERMOMETERS INTERNALLY EXPECT WHEN__________
NONE OF THE THERMOMETERS ARE ABLE TO BE LOCATED INTERNALLY
THERE IS AN EXTERNAL THERMOMETER LOCATED ON THE EQUIPMENT
BOTH ARE NOT IN WORKING ORDER
THERES A THIRD THERMOMETER LOCATED EXTERNALLY ON THE EQUIPMENT
14
WHAT FOODBORNE INFECTION IS MOST COMMONLY ASSOCIATED WITH SALADS?
SHIGELLA
VIRUSES
NORA VIRUS
MOLD
15
WHAT IS THE PROPER TEMPERATURE FOR SANITIZING WITH HEAT AND HOW LONG MUST ITEMS BE SUBMERGED?
171°F FOR 30 SECONDS
171°F FOR 35 SECONDS
175°F FOR 30 SECONDS
171°F FOR 40 SECONDS
16
WHICH FOODBORNE INTOXICATION IS MOST COMMONLY ASSOCIATED WITH LEFTOVERS?
CLOSTRIDIUM PERFRINGENS
CLOSTRIDIUM NOVYI
DFM
PARASITES
17
WHEN CALIBRATING USING THE BOILING POINT METHOD, WHAT TEMPERATURE WOULD YOU SET THE THERMOMETER TO?
155 DEGREES
122 DEGREES
212 DEGREES
145 DEGREES
18
WHAT IS THE PREFFERED METHOD OF CALIBRATING THE BI-METALLIC STEM THERMOMETER?
FREEZING POINT
ICE POINT
BOILING POINT
COLD POINT
19
HOW LONG CAN YOU KEEP LEFTOVERS IF MAINTAINED AT 41F OR BELOW?
2 WEEKS
SEVEN DAYS
ONE WEEK
ONE DAY
20
DO MACRONUTRIENTS (CARBS,FAT,PROTEIN) COINTAIN CALORIES?
False
True
21
WHAT IS MOST COMMONLY ASSOCIATED WITH FOODS THAT WERE UNDER-PROCESSED OR TEMPERATURE-ABUSED IN THE CANNING PROCESS?
CLOSTRIDIUM SEPTICUM
CLOSTRIDIUM BOTULINUM
CLOSTRIDIUM ULTIMATUM
CLOSTRIDIUM PERFRINGENS
22
WHAT ARE CONSIDERED AS ENERGY NUTRIENTS?
FUEL, CARBS, AND PROTEIN
FATS, CARBS, AND PROTEIN
CALORIES, FATS, AND CARBOHYDRATES
PROTEIN, CALORIES, AND FATS
23
WHAT TYPE OF GLOVES ARE NOT AUTHORIRED FOR USE IN FOOD SERVICE?
LATEX GLOVES
WORK GLOVES
RUBBER GLOVES
BIKER GLOVES
24
WHAT IS THE PROPER TEMPERATURE OF THE RINSE SINK IN MANUAL DISH WASHING?
120°F OR BELOW
120°F OR GREATER
130°F OR BELOW
130°F OR GREATER
25
WHAT ARE THE THREE TYPES OF DIETARY FATS?
GOOD, BAD, AND IN BETWEEN
DIETARY, TOTAL, FRIED
SAT, UNSAT, TRANS
TRANS, SATURATED, UNSATURATED
26
WHAT DO ENERGY NUTRIENTS(CARBS, FAT, PROTEIN)PROVIDE YOU?
FUEL
ENERGY
CALORIES
PROTEIN
27
HOW MUCH PROTEIN CAN YOUR BODY PROCESS IN ONE HOUR?
23-45 G PER HOUR
100-200 G PER HOUR
45-65 G PER HOUR
25-35 G PER HOUR
28
WHAT IS THE REQUIRED CHLORINE SOLUTION FOR FRESH FRUITS AND VEGETABLES AND HOW LONG SHOULD THEY BE SUBMERGED?
CHLORINE SOLUTION FOR 45 SECONDS
CHLORINE SOLUTION FOR 40 SECONDS
CHLORINE SOLUTION FOR 35 SECONDS
CHLORINE SOLUTION FOR 30 SECONDS
29
WHICH VIRAL INFECTION IS COMMON FROM EATING OR IMPROPERLY COOKED SEAFOOD, AND MAY ALSO LEAD TO JAUNDICE
HEPATITIS A
HEPATITIS C
INTOXICATION
HEPATITIS B
30
WHAT IS YOUR DAILY LIMIT INTAKE FOR SATURATED FAT?
MORE THAN 35% OF CALORIES PER DAY
LESS THAN 10% OF CALORIES PER WEEK
LESS THAN 10% OF CALORIES PER DAY
MORE THAN 22% OF TOTAL CALORIES IN YOUR EVERDAY DIET
31
WHAT VITAMINS ARE FAT SOLUBLE?
B6, B12, D, K
D, E, K, S
A, D, E, K
D, A, C, B6
32
WHAT REQUIRE A LIVING HOST FOR AT LEAST ONE STAGE OF THEIR LIFE CYCLE?
PHYSICAL HARZARDS
COVID
PARASITES
VIRUSES
33
WHAT IS THE PREFERRED THERMOMETER THAT SHOULD BE USED FOR CHECKING FOOD PRODUCTS TEMPERATUES?
DFM
BI-METALLIC STEM
TRICHINOSIS
METALLIC STEM
34
WHAT FOODBORNE INTOXICATION IS MOST COMMONLY ASSOCIATED WITH EMPLOYEES SERVING AND PREPARATION OF THE FOOD?
BACILLOTA
STAPHYLOCOCCAL
STAPHYLOCOCCAL HAEMOLYTICUS
SHIGELLA
35
HOW MANY CALORIES PER GRAM ARE YIELDED FROM CARBOHYDRATES?
6
10
4
8
36
WHAT IS THE LEAST PREFERRED METHOD FOR THAWING FOOD?
UNDER RUNNING POTABLE WATER AT 70°F OR HIGHER
UNDER RUNNING POTABLE WATER AT 75°F OR BELOW
UNDER RUNNING POTABLE WATER AT 70°F OR BELOW
UNDER RUNNING POTABLE WATER AT 75°F OR HIGHER
37
WHAT IS THE TEMPERATURE DANGER ZONE (TDZ)?
35-65
50-130
70-120
41-135
38
WHAT ARE A MAJOR CAUSE OF FOOD SPOILAGE?
YEAST
MOLDS
INFECTIONS
BACTERIA
39
WHAT VITAMINS ARE WATER SOLUBLE?
E AND C
B AND A
B (COMPLEX) AND C(COMPLEX)
K AND D
40
WHAT VIRUS IS THE LEADING CAUSE OF FOODBORNE ILLNESS IN THE U.S.?
CLOSTRIDIUM PERFRINGENS
NOROVIRUS
SOLLMINELA
CALORIES
41
WHAT TWO THINGS CAN FOOD SERVICE WORKERS CONTROL WHEN IT COMES TO BACTERIAL GROWTH?
TRANS FATS
TIME AND TEMPERATURE
TIME
TEMPERATURE
42
WHAT IS THE PREFERRED METHOD FOR THAWING FOOD?
UNDER REFRIGERATION AT 41°F OR BELOW
UNDER REFRIGERATION AT 50°F OR HIGHER
UNDER REFRIGERATION AT 41°F OR HIGHER
UNDER REFRIGERATION AT 41°F
43
HOW MANY CALORIES PER GRAM ARE YIELDED FROM PROTEIN?
4
7
9
5
44
WHAT TYPES OF THERMOMETERS ARE PROHIBITED FROM USE IN FOOD SERVICE?
MERCURY GLASS THERMOMETERS
MERCURY AND ALCOHOL GLASS THERMOMETER
ALCOHOL GLASS THERMOMETER
GAS THERMOMETER
45
WHAT ARE THE SIX STEPS IN MANUAL DISH WASHING?
RINSE, CLEAN SINKS, WASH, SANITIZE, ROUGH CLEAN, AND AIR DRY
CLEAN SINKS, WASH, RINSE, SANITIZE, ROUGH CLEAN, AND AIR DRY
CLEAN SINKS, ROUGH CLEAN, WASH, RINSE, SANITIZE, AND AIR DRY
RINSE,WASH, CLEAN SINKS, SANITIZE, ROUGH CLEAN, AND AIR DRY
46
WHICH FOODBORNE INTOXICATION IS MOST COMMONLY ASSOCIATED WITH UNDERCOOKED GROUND MEAT?
MOLD
STAPHYLOLOCAL
E-COLI
BACTERIA
47
WHAT ARE THE ONLY ANIMALS THAT ARE ALLOWED IN MILITARY DINNING FACILITIES?
SERVICE DOGS, FISHES AND MILITARY DOGS
SERVICE DOGS, MILITARY WORKING DOGS, AND AQUARIUMS W/OR WITHOUT FISH
SERVICE DOGS, MILITARY WORKING DOGS, AND AQUARIUMS WITHOUT FISH
SERVICE DOGS, WORKING DOGS, AND AQUARIUMS W/OR WITHOUT FISH
48
FOOD SHOULD BE STORED IN CLEAN, COVERED CONTAINERS NO LESS THAN HOW FAR OFF THE FLOOR?
8 INCHES
6 INCHES
4 INCHES
5 INCHES
49
WHAT IS THE MINIMUM INTERNAL TEMPERATURE REQUIRED WHEN COOKING LEFTOVERS?
145°F
165° F
185°F
175°F
50
WHAT IS YOUR RECOMMENDED DAILY INTAKE FOR SODIUM(SALT🧂)?
2300 MG PER DAY
1200 G PER WEEK
LESS THAN 2300 MG PER DAY
ABOUT 1500 MG PER DAY
51
ACCORDING TO GO 4 GREEN, WHICH FOOD ITEMS SHOULD BE EATEN RARELY?
RED
YELLOW
GREEN
ORANGE
52
WHAT REGULATION GOVERNS THE RESPONSIBILITY OF FOOD SERVICE PERSONNEL IN FOOD SERVICE OPERATIONS?
TRI SERVICE FOOD CODE
DOD PERSONNEL RULES AND REGULATIONS OF THE GALLEY
THE DEPARTENT OF HEALTH'S GUILD FOR NUTRITION
CHIEF THOMAE'S DO'S AND DON'TS IN THE KITCHEN
53
WHEN CHECKING THE TEMPERATURE OF FOOD ITEMS, THE THERMOMETER MUST READ FOR AT LEAST _____ SECONDS?
15
25
10
20
54
^{WHAT TEMPERATURE DO MOST DISEASE PRODUCING BACTERIA GROW BEST AT ?}
89.3 DEGREES
67.9 DEGREES
12.5 DREGREES
98.6 DEGREES
55
WHAT IS THE NUMBER ONE FACTOR THAT CONTRIBUTES TO FOODBORNE DISEASE?
IMPROPER HOT HOLDING TEMPERATURE
IMPROPER COLD HOLDING TEMPERATURE
BACTERIAL FUNGI
MICRO-ORGANISMS
56
WHAT ARE MICROSCOPIC, COLORLESS, SINGLE-CELLED ORGANISM THAT VARY IN SIZE AND SHAPE AND GROW AT DIFFERENT RATES?
PARASITES
BACTERIA
COOKIES
FUNGI
57
WHAT IS THE PURPOSE IF "FIFO"?
MAINTAIN THE STABILITY OF THE STORAGE ROOM ON A SHIP
FIRST IN FIRST OUT
STORAGE PREVENTS LOSS OF PRODUCT AND GROWTH OF FOODBORNE DISEASE ORGANISMS
TO PREVENT RODENTS FROM EATING THE FOOD
58
WHAT ARE THE TWO METHODS OF CALIBRATING THE BI-METALLIC STEM THREMOMETER?
FREEZING POINT AND MELTING POINT
ICE POINT AND BOILING POINT
ARTIC POINT AND FIRE POINT
GLACIER POINT AND BROILING POINT
59
WHAT ARE THE TWO CATEGORIES OF BACTERIAL FOODBORNE ILLNESSES?
FOODBORNE ILLNESSES
FOODBORNE POLLUTION
FOODBORNE DISEASE
FOODBORNE INFECTIONS AND INTOXICATION
60
YOU HAVE _ HOURS TO COOL TCS FOODS FROM 135F TO 70F, AND AN ADDITIONAL _ HOURS TO COOL FOOD TO 41F
3 AND 5 - TOTAL 8 HOURS
3 AND 3 - TOTAL 6 HOURS
2 AND 4 - TOTAL 6 HOURS
4 AND 2 - TOTAL 6 HOURS
61
HOW MANY CUPS OF WATER PER DAY DOES THE AVERAGE PERSON NORMALLY LOSE THROUGH NORMAL DAILY ACTIVITIES?
20 CUPS
10 CUPS
80 CUPS
30 CUPS
62
WHAT PUBLICATION GOVERNS MILITARY FOOD SAFETY STANDARDS?
P5010
BI SERVICE FOOD CODE
NATIONAL HEALTH CODE
TRI SERVICE FOOD CODE
63
WHAT IS CROSS CONTAMINATION?
TRANSFER OF HARMFUL MICROORGANISMS FROM ONE FOOD TO ANOTHER
WHEN A MOMMY AND DADDY LOVE EACH OTHER VERY MUCH.......
TWO OR MORE FOODS TOUCH ONE ANOTHER ON A PLATE
THE PRESERVATION OF VIRUSES IN FOOD
64
WHEN SHOULD FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS BE SANITIZED?
BEFORE THE GALLEY OPENS AND AFTER IT CLOSES
WHEN THE UTENSILS GET DIRTY
BEFORE USE AND AFTER CLEANING
EVERY SINGLE DAY
65
IF USING A CHLORINE SOLUTION TO SANITIZE DISHES, WHAT IS THE REQUIRED PARTS PER MILLION?
175 PPM
100 PPM
150 PPM
75 PPM
66
WHAT IS THE MINIMUM INTERNAL TEMPERATURE REQUIRED WHEN COOKING GROUND MEATS?
175°F
155°F
145°F
165°F
67
WHICH NUTRIENT IS RESPONSIBLE FOR BUILDING AND REPAIRING BODY TISSUE?
CARBOHYDRATES
PROTEINS
LIPIDS
FATS
68
WHAT DOES IT TAKE FOR A FOODBORNE ILLNESS TO BE CONSIDERED AN OUTBREAK?
FOUR OR MORE PEOPLE WIHT SIMILAR SYMPTOMS HAVE SIMILAR REACTIONS
WHEN IT BECOMES A PANDEMIC LEVEL ISSUE
TWO OR MORE PEOPLE THAT ATE A COMMON FOOD ITEM
JUST ONE PERSON EATS AN UNCOMMON FOOD ITEM
69
HOW MANY CALORIES PER GRAM ARE YIELDED FROM FATS?
0
12
9
8
70
WHY IS IT IMPORTANT TO STUDY FOOD SATEFY?
TO ALLOW OUR SHIPMATES THE OPPORTUNITY TO ENJOY GREAT FOOD
TO PROTECT CONSUMER HEALTH
TO PROTECT FOOD SERVICE WORKERS
TO PROTECT THE FINANCIAL INTEREST OF THE GOVERNMENT
71
WHAT ARE THE THREE MAJOR FUCTIONS OF NUTRIENTS?
ENERGY, GROWTH, DEVELOPMENT, REGULATE BODY FUNCTIONS
GROWTH, DEVELOPMENT, REGULATE BODY FUNCTIONS
REGULATE BODY FUNCTIONS
DEVELOPMENT, ENERGY, AND REGULATE BODY FUNCTIONS
72
WHAT ARE THE THREE PRIINCIPLES OF PEST CONTROL?
DISABLING PEST MOVEMENT, MAKE GOOD CLEANING PLAN, ERADICATING FUTURE PEST
RAT KILLING, CLEAN HOME SPACE, AND MAKING THE LITTLE RAT BABIES DIE
PEST PROOFING, GOOD SANITATARY PRACTICE, ESTABLISH ERADICATING PROGRAM
TELL CS1 JOHNSON TO DO IT
73
WHAT IS THE PROPER TEMPERATURE OF THE WASH SINK IN MANUAL DISH WASHING?
120°F OR GREATER
110°F OR GREATER
100°F OR GREATER
115°F OR GREATER
74
WHAT IS AN EXAMPLE OF A SIMPLE CARBOHYDRATE?
PEANUT BUTTER
CANDY
SUGAR
BLUEBERRIES
75
WHO MAY APPLY PESTICIDES?
ONLY TRAINED AND CERTIFIED PERSONNEL
ANYONE WHOS QUALIFIED
ALL OFFICERS WHO ARE QUALIFIED
ANYONE ON THE SHIP
76
HOW LONG CAN FOOD BE IN THE TEMPERATURE DANGER ZONE (TDZ) BEFORE BECOMING UNSAFE?
2 DAYS
4 HOURS
35 MINUTES
2 HOURS
77
WHAT ARE CONSIDERED TO BE BIOLOGICAL HAZARDS?
BACTERIA
VIRUSES
YEAST
MOLDS
78
HOW MANY FOOD GROUPS ARE IN MYPLATE?
1
5
13
54

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