The biological hazards found in or on foods that can make us sick are
bacteria
viruses
parasites
fungi (molds)
all of the above
The temperature danger zone in which pathogens thrive and reproduce is
21°F to 90°F
31°F to 110°F
41°F to 140°F
61°F to 155°F
How many steps are there in the HACCP system?
2
5
7
12
The two ways that food can become unsafe are direct contamination and _________.
cross-contamination
round-contamination
pathway-contamination
viruses
True or False: As long as you wear gloves, it is not necessary to continually wash your hands.
True
False
Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level is known as ____________________.
cooking
sanitizing
folding
safety
The second step in the flow of food is
purchasing
storing
cooking
holding
Using the one-stage cooling method, food should be cooled to below 41°F in what period of time?
within one hour
within two hours
within five hours
within eight hours
Casseroles and other foods that contain a combination of raw ingredients such as meat and poultry
should be cooked to the final temperature of the food that is the highest risk
should be cooked to 135°F
should be pre-cooked in a conventional oven and then microwaved
should be cooked to 200°F
True or False: After cleaning and sanitizing kitchen tools and equipment, you should air dry them before putting them away.
True
False
At what temperature should food be reheated before consuming?
120°F
165°F
200°F
250°F
True or False: Using colored cutting boards can help reduce cross-contamination.
True
False
Foods such as flour, tea, sugar, rice, or pasta are known as ____________________ and should be stored in a dry, clean, cool storage area.
poultry
ready to eat
wet goods
dry goods
The specific point in the process of food handling where you can prevent, eliminate, or reduce a hazard is a/an
critical control point
monitoring procedure point
safe baking point
Red point
The last step in the HACCP system is to
establish record-keeping procedures
contact the FDA for a health inspection
conduct a hazard analysis
contact the FDA for a food-safety audit
The abbreviation for the system that takes a systematic approach to controlling conditions that are responsible for most foodborne illnesses is ____________________.
HAHAC
FDA
USDA
HACCP
True or False: You do not need to wash your hands before cutting meat.
True
False
True or False: You can wear only one bracelet on each hand when preparing food.
True
False
When should you not be handling or serving food?
When you have a scab on your leg
When you have a runny nose
When you have a temperature of 102°F
When you have already worked a 10 hour shift at work.