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