Question 1

All of the following are required for growth of bacteria EXCEPT ________.

Accepted Answer

A) sunlight 
B) oxygen 
C) moisture 
D) food 
A) sunlight 
B) oxygen 
C) moisture 
D) food A

Question 2

The temperature range identified as the temperature danger zone is ________.

Accepted Answer

A) 40-145°F 
B) 41-135°F 
C) 45-140°F 
D) 35-145°F 
A) 40-145°F 
B) 41-135°F 
C) 45-140°F 
D) 35-145°F B

Question 3

The most important way to prevent foodborne illness is:

Accepted Answer

A) purchasing food from reputable suppliers. 
B) sanitizing all surfaces before use. 
C) reducing the amount of time between production and service. 
D) having employees wash their hands. 
A) purchasing food from reputable suppliers. 
B) sanitizing all surfaces before use. 
C) reducing the amount of time between production and service. 
D) having employees wash their hands. D

Question 4

The federal act with the purpose of assuring safe and healthful working conditions is the:

Accepted Answer

A) Environmental Protection Act. 
B) National Sanitation Foundation Act. 
C) National Food Code Act. 
D) Occupational Safety and Health Act. 
A) Environmental Protection Act. 
B) National Sanitation Foundation Act. 
C) National Food Code Act. 
D) Occupational Safety and Health Act.

Question 5

Cross contamination of nonpotable and potable water can happen when:

Accepted Answer

A) a hose used to fill a mop bucket is left submerged in the mop bucket. 
B) a vacuum breaker is installed on water lines. 
C) brown water is used in an outdoor sprinkling system. 
D) an air gap is left between the edge of a sink and the water faucet. 
A) a hose used to fill a mop bucket is left submerged in the mop bucket. 
B) a vacuum breaker is installed on water lines. 
C) brown water is used in an outdoor sprinkling system. 
D) an air gap is left between the edge of a sink and the water faucet.

Question 6

The foodborne pathogen that is most commonly linked with undercooked ground beef is ________.

Accepted Answer

A) escherichia coli 
B) clostridium botulinum 
C) bacillus cereus 
D) shigella 
A) escherichia coli 
B) clostridium botulinum 
C) bacillus cereus 
D) shigella

Question 7

Giardia duodenalis is a parasite found in fish.

Accepted Answer

A) True 
 B)False

Question 8

The organism that needs a living host to survive is ________.

Accepted Answer

A) parasite 
B) fungi 
C) bacteria 
D) yeast 
A) parasite 
B) fungi 
C) bacteria 
D) yeast

Question 9

Which of the following is not recommended as it could result in harmful cross contamination of food?

Accepted Answer

A) preparing deli sandwiches with bare hands 
B) storing raw chicken above cooked roast beef in a refrigerator 
C) using the same cutting board to chop onions and celery and not sanitizing in between use for each 
D) handling different types of deli meats (roast beef,turkey,ham)and cheese without washing hands between each product 
A) preparing deli sandwiches with bare hands 
B) storing raw chicken above cooked roast beef in a refrigerator 
C) using the same cutting board to chop onions and celery and not sanitizing in between use for each 
D) handling different types of deli meats (roast beef,turkey,ham)and cheese without washing hands between each product

Question 10

Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?

Accepted Answer

A) Norovirus 
B) Salmonella spp. 
C) Clostridium perfringens 
D) Escherichia coli 
A) Norovirus 
B) Salmonella spp. 
C) Clostridium perfringens 
D) Escherichia coli

Question 12

The microorganisms that most commonly produce foodborne illness are categorized as ________.

Accepted Answer

A) yeast 
B) viruses 
C) mold 
D) bacteria 
A) yeast 
B) viruses 
C) mold 
D) bacteria

Question 13

Escherichia coli is a spore forming bacteria.

Accepted Answer

A) True 
 B)False

Question 14

Lock Out Tag Out procedures are used to:

Accepted Answer

A) control who has access to protected patient confidential data. 
B) limit access to foodservice storage areas. 
C) prevent employee injury from unexpected start up of electrical equipment. 
D) limit employee access to harmful chemicals. 
A) control who has access to protected patient confidential data. 
B) limit access to foodservice storage areas. 
C) prevent employee injury from unexpected start up of electrical equipment. 
D) limit employee access to harmful chemicals.

Question 15

Most accidents in foodservice operations are a result of:

Accepted Answer

A) human error. 
B) lack of proper supervision. 
C) absence of an employee safety training program. 
D) improperly maintained equipment. 
A) human error. 
B) lack of proper supervision. 
C) absence of an employee safety training program. 
D) improperly maintained equipment.

Question 16

Name at least two common food allergens that foodservice managers need to be concerned with during food production.

Accepted Answer

peanuts,mi

Question 17

Which of the following bacteria is commonly found in the intestinal tract of cows?

Accepted Answer

A) Bacillus cereus 
B) Shigella spp 
C) Salmonella spp. 
D) Escherichia coli 
A) Bacillus cereus 
B) Shigella spp 
C) Salmonella spp. 
D) Escherichia coli

Question 18

Current food safety recommendations often refer to HACCP.What do the letters HACCP stand for?

Accepted Answer

A) Hazard Analysis Critical Control Points 
B) Heat,Agitate,Clean,Cool,and Position 
C) Health Administration Center for Consumer Protection 
D) Health And Cleanliness Control Plan 
A) Hazard Analysis Critical Control Points 
B) Heat,Agitate,Clean,Cool,and Position 
C) Health Administration Center for Consumer Protection 
D) Health And Cleanliness Control Plan

Question 19

The microorganism that multiplies only in living cells is ________.

Accepted Answer

A) yeast 
B) bacteria 
C) mold 
D) viruses 
A) yeast 
B) bacteria 
C) mold 
D) viruses

Question 20

Safety,sanitation,and maintenance are considered part of ________ in the foodservice systems model.

Accepted Answer

A) transformation 
B) input 
C) output 
D) control 
A) transformation 
B) input 
C) output 
D) control

All of the following are required for growth of bacteria EXCEPT ________.

The temperature range identified as the temperature danger zone is ________.

The most important way to prevent foodborne illness is:

The federal act with the purpose of assuring safe and healthful working conditions is the:

Cross contamination of nonpotable and potable water can happen when:

The foodborne pathogen that is most commonly linked with undercooked ground beef is ________.

Giardia duodenalis is a parasite found in fish.

The organism that needs a living host to survive is ________.

Which of the following is not recommended as it could result in harmful cross contamination of food?

Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.

Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?

The microorganisms that most commonly produce foodborne illness are categorized as ________.

Escherichia coli is a spore forming bacteria.

Lock Out Tag Out procedures are used to:

Most accidents in foodservice operations are a result of:

Name at least two common food allergens that foodservice managers need to be concerned with during food production.

Which of the following bacteria is commonly found in the intestinal tract of cows?

Current food safety recommendations often refer to HACCP.What do the letters HACCP stand for?

The microorganism that multiplies only in living cells is ________.

Safety,sanitation,and maintenance are considered part of ________ in the foodservice systems model.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 8: Safety, Sanitation, and Maintenance

All of the following are required for growth of bacteria EXCEPT ________.

The temperature range identified as the temperature danger zone is ________.

The most important way to prevent foodborne illness is:

The federal act with the purpose of assuring safe and healthful working conditions is the:

Cross contamination of nonpotable and potable water can happen when:

The foodborne pathogen that is most commonly linked with undercooked ground beef is ________.

Giardia duodenalis is a parasite found in fish.

The organism that needs a living host to survive is ________.

Which of the following is not recommended as it could result in harmful cross contamination of food?

Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.

Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?

The microorganisms that most commonly produce foodborne illness are categorized as ________.

Escherichia coli is a spore forming bacteria.

Lock Out Tag Out procedures are used to:

Most accidents in foodservice operations are a result of:

Name at least two common food allergens that foodservice managers need to be concerned with during food production.

Which of the following bacteria is commonly found in the intestinal tract of cows?

Current food safety recommendations often refer to HACCP.What do the letters HACCP stand for?

The microorganism that multiplies only in living cells is ________.

Safety,sanitation,and maintenance are considered part of ________ in the foodservice systems model.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters