Question 1

Bacteria thrive on which one of the following types of foods:

Accepted Answer

A) proteins 
B) potentially bad items 
C) contaminated items 
D) potentially hazardous items 
A) proteins 
B) potentially bad items 
C) contaminated items 
D) potentially hazardous items

Question 2

Anisakiasis is an illness that could result from consuming sushi.

Accepted Answer

A) True 
 B)False

Question 3

The acronym HACCP stands for _________ __________ ___________ ____________ __________.

Accepted Answer

Hazardous

Question 4

Most bacteria can be destroyed by exposing them to high temperatures for a sufficient amount of time.What is the minimum recommended temperature?

Accepted Answer

A) 74°C 
B) 60°C 
C) 85°C 
D) 65°C 
A) 74°C 
B) 60°C 
C) 85°C 
D) 65°C

Question 5

Which of the following microorganisms is likely to produce a toxin-mediated infection?

Accepted Answer

A) anisakis 
B) salmonella 
C) cyclospora 
D) E.coli 
A) anisakis 
B) salmonella 
C) cyclospora 
D) E.coli

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

What is the temperature and time required to destroy anisakis?

Accepted Answer

A) -18°C (0°F)for 4 days 
B) -20°C (-4°F)for 7 days 
C) 58°C (137°F)for 10 seconds 
D) 60°C (140°F)for 10 minutes 
A) -18°C (0°F)for 4 days 
B) -20°C (-4°F)for 7 days 
C) 58°C (137°F)for 10 seconds 
D) 60°C (140°F)for 10 minutes

Question 8

To prevent pest infestation,foods and supplies should be stored off the floor.What is the recommended distance between the floor and the first shelf?

Accepted Answer

A) 15cm (6 inches) 
B) 30cm (12inches) 
C) 45cm (18 inches) 
D) 2cm (1 inch) 
A) 15cm (6 inches) 
B) 30cm (12inches) 
C) 45cm (18 inches) 
D) 2cm (1 inch)

Question 9

Which of the following is not a potentially hazardous food?

Accepted Answer

A) cut melon 
B) garlic in oil 
C) custard 
D) none of the above 
A) cut melon 
B) garlic in oil 
C) custard 
D) none of the above

Exam 2: Food Safety and Sanitation

Bacteria thrive on which one of the following types of foods:

Anisakiasis is an illness that could result from consuming sushi.

The acronym HACCP stands for _________ __________ ___________ ____________ __________.

Most bacteria can be destroyed by exposing them to high temperatures for a sufficient amount of time.What is the minimum recommended temperature?

Which of the following microorganisms is likely to produce a toxin-mediated infection?

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

What is the temperature and time required to destroy anisakis?

To prevent pest infestation,foods and supplies should be stored off the floor.What is the recommended distance between the floor and the first shelf?

Which of the following is not a potentially hazardous food?

Professionalism

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The acronym HACCP stands for ___ _ ____.