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Food Safety Review Flashcards | StudBud
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Food Safety Review
Food Safety Review
32 terms
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StudBud Administration
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297 plays
food and kitchen safety review
Flashcards
32 cards
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Practice quiz
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Questions
32
Answers
1
The condition or practice conductive to maintaining health and preventing disease is which of the following?
hygiene
safety
health
maintenance
2
Let knives sit in the sink to soak while washing other dishes.
False
True
3
It is ok to use water to put out a grease fire
False
True
4
Leaving meat out at room temperature is the best way to defrost.
False
True
5
What is the temperature danger zone?
32-100
40-135
65-130
120-200
6
The five main kitchen hazards are
food, juice, meat, fish, and chicken
cabinets, drawers, counters, appliances, and microwaves
falls, cuts, electrical shocks, burns, and poison
Consumers
7
Which of the following are least associated with parasites?
wild game
produce
Fish
poultry
8
It is safe to try and catch a falling knife.
False
True
9
What is an important measure for preventing food born illness?
Serving locally grown food
Measuring pathogens
Using new equipment
Controlling time and temperature
10
Which of the following is NOT something taught in safety training?
Emergency plans and exits
Proper use of appliances
Necessary response to minor accidents
Proper customer service techniques
11
Foodborne illnesses are the result of which of the following things?
Sanitation of food contact surfaces
Infection of the gastrointestinal tract
Leftovers which are reheated properly
Influenza viruses
12
Three types of pathogens that contaminate food are:
physcal, chemical, bilogical
toxins, metals, chemicals
physical, chemical, enviromental
virus, bacteria, parasites
13
The conditions that influence bacterial growth include.
temperature, time, dry conditions, sugar
seasoning, moisture, oxygen, temperature
oxygen, time, sugar, fat
nutrients, moisture, low acidity, temperature, time, oxygen
14
Raw Shell eggs must be received in refrigerated equipment that maintains an ambient air temperature of
45°F or less
True
False
15
Which of the following is not a type of contamination?
environmental
biological
physical
chemical
16
What jewelry can food handlers wear while working?
Diamond Bracelet
Diamond rings
Plain Metal Ring
Sports Watch
17
Deli meat is a Ready To Eat food
False
True
18
When an inspection happens unannounced, it is called which of the following?
Unannounced inspection
Routine inspection
Follow-up inspection
Unscheduled inspection
19
Safety includes which of the following measures.
wearing an apron or uniform
sneezing on food contact surfaces
wearing loose jewelry
standing on the production belt
20
What is the best way to thaw frozen food?
on the counter
in the microwave
in the refrigerator
under hot running water
21
Hands should be washed after:
taking out garbage
touching your face or body
all of the above
using the restroom
22
Hands must be washed in a sink specified for handwashing only?
True
False
23
Raw meat, poultry, seafood, and eggs can cross-contaminate foods in ________.
The refrigerator
All of the above
A shopping cart
In a shopping bag
24
A food born outbreak involves at least 5 people.
True
False
25
Which of the following is NOT a step of HACCP?
Establish procedures to monitor CCP
Establishing effective record keeping
Identify critical control points
Analyze chemicals
26
Food Handlers should keep their fingernails:
long and unpolished
long and polished
short and unpolished
Short and painted with polish
27
Which of the following is not a food contact surface?
hands
walls
utensils
clothing
28
What should food handlers do after prepping food and before using the restroom?
Wash their hands
Change their gloves
Take off their aprons
Take off their hats
29
The application of a chemical or a heat to a clean surface which kills microorganisms is known as?
hygiene
sanitizing
maintenance
cleaning
30
If you are peeling an apple, it should be rinsed.
False
True
31
Ready to eat foods can be eaten without any more preparation for food safety?
True
False
32
When handling a chemical cleaner which of the following is a safety measure one should follow?
smell the agent to determine sanitizer type
ensure direct skin concat
store near food processing equipment
call 911 if poisoning occures
