Food Safety Quiz Guide

LESSON 1: What is the most direct cause of customer loyalty?

All of the following are the most common Critical Control Points (CCPs) EXCEPT:

A food handler's duties regarding food safety include all of the following practices EXCEPT:

Which one of the following steps is NOT one of the seven HACCP steps?

Creation of which one of the following quality programs is a management responsibility?

Local health codes establish requirements for all of the following subjects EXCEPT:

Which one of the following duties is management's responsibility to ensure food safety?

Why must the manager sign the inspection document after the inspector has completed the investigation?

Which agency publishes the food code?

What is the best way to prevent poor food safety?

LESSON 2: Salmonella

Hepatitis A

Escherichia (E) Coli

Norovirus

Shigella

Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?

What is the easiest way to recognize foods contaminated with spoilage bacteria?

Which one of the following food contaminations is best prevented by cooking to safe temperatures?

One of the most important reasons for using only reliable water sources is to reduce:

An organism that lives in or on another organism, often with harmful side effects—but without benefits is:

Which one of the following situations would MOST LIKELY promote bacterial contamination?

Which one of the following food contaminations is usually associated with undercooked chicken?

Which bacteria cause the greatest harm in the food industry?

All of the following bacteria can cause foodborne illness EXCEPT:

Toxins from seafoods, mushrooms, and molds present the greatest potential for:

Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?

Which one of the following contaminants is a physical contaminant?

An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

The contamination that results from the spread of bacteria from meat to vegetables is called:

Contamination of food items by other living organisms is known as:

Perhaps the most common vehicle of contamination in the food industry is:

Around ______ most bacteria stops growth

Good refrigeration temperatures may be anywhere from ______

In heat preservation, canned foods must be heated to ______

To thaw food using the submerging method, the food must be submerged under drinking water below or at _____

Internal food temperature for safe food should be _____

Hot food display must be held at ______ or above

In degrees Fahrenheit, what is the temperature range of the Danger Zone?

Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?

The best temperature for short-term refrigeration storage is:

Food preservation does all of the following EXCEPT:

"Chilling" is most commonly practiced by:

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

The preservation technique that attempts to remove moisture is:

Reheated food items must be heated for a minimum of 15 seconds to at least:

All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT:

It is important that food servers are trained to know food ingredients because:

Because of the risk of spreading Staphyloccocus aureus, which area of their bodies should employees be trained to avoid touching?

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take?

The MOST important reason for having food handlers wear hair restraints is to:

Corrective action needs to be taken IMMEDIATELY if you see a food handler:

Why should you stock only brightly colored bandages for first aid supplies?

If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:

If all proper handwashing steps are followed, how long should the entire process take?

You have a staff that is thoroughly trained in proper handwashing; however, in which one of the following situations would you need to speak to an employee?

You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should:

Near the end of an interview with a person you have decided to hire, she discloses to you that she is infected with HIV. What action should you take?

Storing food correctly will reduce the potential for _________

We should not let the mop hit any food item, when mopping with bleach solution, is an example of _______

It can be caused by poorly maintaining storage facilities, food should be covered properly in order to avoid it.

Most foods already have __________ within them, and proper storage can reduce the growth of these organisms.

Pests and dirt are some instances of _________ contaminants

To ensure proper protection for foods during storage, the bottom shelf should be:

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

Labels should include all of the following EXCEPT:

Rotating stock so that the oldest items move first is often referred to as:

Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?

The best place to store grains to reduce the risk of cross-contamination is:

An effective way to choose reputable suppliers is to:

Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?

If steam is used to sanitize, it must be at:

Which of the following steps comes last?

Food surfaces and equipment are not fully cleaned and sanitized until:

The presence or growth of microorganisms is a type of:

Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?

It is very important to sanitize all of the following items EXCEPT:

To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee DID NOT:

Cross-contamination has occurred when: