Question 4 (1 point)
The p.m. supervisor checks the refrigerator at 7:00 p.m.and finds a three-gallon stock pot full of beef tips in gravy left over from the noon cafeteria serving line. The internal temperature is 75°F. The supervisor should:
Question 4 options:
blenderize the tips for tomorrow’s puree diets
use the tips immediately for late trays
dispose of the tips
portion the tips into 2-inch shallow pans and place in the refrigerator
Question 5 (1 point)
As part of an HACCP plan, a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:
Question 5 options:
hazards
risks
critical limits
critical control points
Question 6 (1 point)
A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165° for 15 seconds. At the end of the specified baking time the product temperature is at 160°. Following principles of HACCP, the next thing the cook should do is:
Question 6 options:
place the chicken on a steam table and bring the temperature up to 165°
enter the end point temperature into a computer database
throw the chicken out
follow corrective actions as established for this CCP
Question 7 (1 point)
The Food Code is federal law and must be adopted by state regulatory agencies.
Question 7 options:
True
False
Question 8 (1 point)
Match the letter of the one term that best corresponds to the following statements:
Question 8 options:
12345
critical control point
12345
cross contamination
12345
foodborne illness
12345
flow of food
12345
outbreak
1.
A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.
2.
The transfer of harmful microorganisms from one item of food to another by means of a nonfood contact surface.
3.
A disease that results from eating food that contains live pathogenic bacteria or other microorganisms.
4.
An incident of foodborne illness, confirmed through laboratory analysis, that involves 2 or more people who eat a common food
5.
The path that food travels in a foodservice operation.
Question 9 (1 point)
What is the role of a foodservice manager in assuring the provision of safe food to all customers?
Question 9 options:
Question 10 (1 point)
Proper and frequent handwashing is the single most important aspect of personal hygiene to prevent foodborne illness. Describe the procedure of double handwashing.
Question 10 options:
Question 11 (1 point)
An iodine-based sanitizer is used in a small, long-term care facility. An employee uses 12.5 ppm and a water temperature of 165°F. This temperature will:
Question 11 options:
cause the iodine to leave the solution
increase corrosion of metal
effectively sanitize dishes
not work in hard water
Question 12 (1 point)
Pests require two basic conditions to survive. One is food; the other is:
Question 12 options:
moisture
exposure to natural lighting
a place to harbor
an environmental temperature of 70-85°F
Question 13 (1 point)
Most accidents that occur in foodservice are the result of unsafe acts. The most important role of the manager is to:
Question 13 options:
design and implement an ongoing safety and training program
routinely inspect the facilities for unsafe conditions
make sure that incident report forms are filed promptly
compare facility accident statistics to national trends
Question 14 (1 point)
Which of the following types of fire extinguishers is NOT appropriate for Class B fires?
Question 14 options:
foam
carbon dioxide
dry-chemical, multipurpose ABC
water-type pump
Question 15 (1 point)
Nonionic synthetics may be used to saponify fat particles on soiled dishes during the dishwashing process.
Question 15 options:
True
False
Question 16 (1 point)
Food contact surfaces may be sanitized by either heat or chemicals.
Question 16 options:
True
False
Question 17 (1 point)
Preventive maintenance is a documented program of routine checks or inspections of facilities and equipment to ensure sanitary, safe, and efficient operation.
Question 17 options:
True
False
Question 18 (1 point)
What are the potential consequences of a mismanaged cleaning and sanitation program?
Question 18 options:
Question 19 (1 point)
Cite the factors to consider when selecting a cleaning compound or detergent.
Question 19 options:
Question 20 (1 point)
A safety campaign may be designed around the 3 E’s of safety. Discuss the 3 E’s and describe why each is important.
Question 20 options: