Question 1

Potentially hazardous foods usually contain an animal product such as milk, eggs, poultry, seafood or meat.

Accepted Answer

A) True 
 B)False

Question 2

Thaw foods under running water or at room temperature if the foods will be prepared and served immediately.

Accepted Answer

A) True 
 B)False

Question 3

What two safe food handling measures should you take after fabricating whole chickens?

Accepted Answer

thorough hand washing and wash

Question 4

What are four examples of safe behavior in a professional kitchen?

Accepted Answer

answers will vary, including a

Question 5

What is cross-contamination?

Accepted Answer

the transfer of biol

Question 6

What does FIFO stand for?

Accepted Answer

The answer of What does FIFO stand for?...

Question 7

Anisakiasis is an illness that could be caused by consuming sushi.

Accepted Answer

A) True 
 B)False

Question 8

Store cooked foods above raw foods in the walk-in or refrigerator.

Accepted Answer

A) True 
 B)False

Question 9

What is NOT the proper way to use disposable safety gloves when handing food?

Accepted Answer

A)  rinse off the gloves when switching from making sandwiches to making salads 
B)  change gloves after 4 hours of continual use 
C)  wash hands before putting on gloves 
D)  change gloves when switching from handling poultry to another task 
A)  rinse off the gloves when switching from making sandwiches to making salads 
B)  change gloves after 4 hours of continual use 
C)  wash hands before putting on gloves 
D)  change gloves when switching from handling poultry to another task

Question 10

What is one method to sanitize food service dishes and equipment?

Accepted Answer

A)  hand-washing in a three-compartment sink 
B)  immersing in 171°F water for 30 seconds 
C)  washing the items with an approved detergent 
D)  scraping and spraying with hot water to remove soil 
A)  hand-washing in a three-compartment sink 
B)  immersing in 171°F water for 30 seconds 
C)  washing the items with an approved detergent 
D)  scraping and spraying with hot water to remove soil

Question 11

Side towels are one of the most common causes of cross-contamination.

Accepted Answer

A) True 
 B)False

Question 12

What is salmonella?

Accepted Answer

A)  intoxication 
B)  bacterial infection 
C)  toxin-mediated infection 
D)  toxin 
A)  intoxication 
B)  bacterial infection 
C)  toxin-mediated infection 
D)  toxin

Question 13

Viruses, such as hepatitis A, can infect any food, not only potentially hazardous foods.

Accepted Answer

A) True 
 B)False

Question 14

What safety measure can be employed by chefs when tasting foods they are preparing in the kitchen?

Accepted Answer

two-spoon

Question 15

What five conditions do bacterial intoxications and infections need to thrive?

Accepted Answer

food, a comfortable

Question 16

What will destroy norovirus?

Accepted Answer

A)  freezing 
B)  sanitizing solution 
C)  cooking to high temperatures 
D)  all of the above 
A)  freezing 
B)  sanitizing solution 
C)  cooking to high temperatures 
D)  all of the above

Question 17

In which circumstances should food handlers wash their hands?

Accepted Answer

A)  after clearing a table of dirty dishes 
B)  after handling raw foods 
C)  after smoking 
D)  A and C 
E)  all of the above 
A)  after clearing a table of dirty dishes 
B)  after handling raw foods 
C)  after smoking 
D)  A and C 
E)  all of the above

Question 18

What is Escherichia coli 0157:H7?

Accepted Answer

A)  infection 
B)  toxin-mediated infection 
C)  intoxication 
D)  toxin 
A)  infection 
B)  toxin-mediated infection 
C)  intoxication 
D)  toxin

Question 19

Bacteria thrive under which of the following conditions?

Accepted Answer

A)  a protein food is between 60°F and 120°F 
B)  neutral PH (acid/alkali balance) 
C)  moisture is present 
D)  all of the above 
A)  a protein food is between 60°F and 120°F 
B)  neutral PH (acid/alkali balance) 
C)  moisture is present 
D)  all of the above

Question 20

Bacteria can thrive in an environment that is low in pH, such as lemon juice.

Accepted Answer

A) True 
 B)False

Exam 2: Food Safety and Sanitation

Potentially hazardous foods usually contain an animal product such as milk, eggs, poultry, seafood or meat.

Thaw foods under running water or at room temperature if the foods will be prepared and served immediately.

What two safe food handling measures should you take after fabricating whole chickens?

What are four examples of safe behavior in a professional kitchen?

What is cross-contamination?

What does FIFO stand for?

Anisakiasis is an illness that could be caused by consuming sushi.

Store cooked foods above raw foods in the walk-in or refrigerator.

What is NOT the proper way to use disposable safety gloves when handing food?

What is one method to sanitize food service dishes and equipment?

Side towels are one of the most common causes of cross-contamination.

What is salmonella?

Viruses, such as hepatitis A, can infect any food, not only potentially hazardous foods.

What safety measure can be employed by chefs when tasting foods they are preparing in the kitchen?

What five conditions do bacterial intoxications and infections need to thrive?

What will destroy norovirus?

In which circumstances should food handlers wash their hands?

What is Escherichia coli 0157:H7?

Bacteria thrive under which of the following conditions?

Bacteria can thrive in an environment that is low in pH, such as lemon juice.

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