Food Safety & Sanitation - Quik Quiz Number of Questions:: 20 Type of Questions:: multiple choice Minimum Score:: 60% Time allowed:: 21 minutes All questions must be answered.
Your must answer at least 60 % of the 20 questions correctly in under 21 minutes to have your results and the "correct" answers emailed to you. correct answers and content current as of April, 2009

Another Marscafe Web Resource Document

A QUIK QUIZ

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**PROVIDING SAFE FOOD**
The U.S. Public Health Service and the Centers for Disease Control and Prevention (CDC) identifies more than 40 diseases that can be transmitted through food. Many can cause serious illness; some are even deadly. Therefore, providing the public with safe food is a food handler’s most important responsibility. Unfortunately, food handlers themselves are also the primary cause of food-related illnesses. Consumers have expectations when they dine out that the food will be safe, the surroundings clean and that the servers will be well groomed. There are consistent challenges in meeting the above expectations driven primarily by the fact that more of our food is imported. We have seen an increase in take out food that comports with our busy lifestyle, high employee turnover rate in our industry which diminishes the impact of successful training and the changing demographics that are creating a larger high risk population.

1. Why are elderly people at a higher risk for foodborne illness?
They are more likely to spend time in a hospital
Their immune systems have weakened with age
Their allergic reactions to chemicals used in food production might be greater that those of younger age
They are likely to have diminished appetites

2. Which food would most likely cause a foodborne illness?
Tomato juice
Cooked Rice
Whole wheat flour
Powdered milk

3. For a foodborne illness to be considered an "outbreak", how many people must experience the same illness after eating the same food?
One
Two
Ten
Twenty

4. Foodborne microorganisms grow well at temperatures between
32° F and 70° F
38° F and 155° F
41° F and 135° F
70° F and 165° F

5. The type of illness that results when a person eats food containing pathogens which then grow in the intestines and cause illness is called a
Foodborne infection
Foodborne intoxication
Foodborne toxin-mediated infection
Foodborne gastroenteritis

7. What is the BEST method for preventing a foodborne illness from seafood toxins?
Purchasing smoked or cured seafood
Freezing seafood prior to cooking it
Purchasing seafood from approved, reputable suppliers
Cooking seafood to the required minimum internal temperature

8. Which personal behavior can contaminate food?
Touching a pimple
Touching hair
Nose picking
All of the above

9. A box of sirloin steaks carries both a USDA inspection stamp and a USDA grading stamp. What do these stamps tell you?
The farm that supplied the beef uses only USDA-certified animal feed
The meat and processing plant have met USDA standards and the meat quality is acceptable
The meat wholesaler meets USDA quality-grading standards
The steaks are free of disease-causing microorganisms

10. What is the proper procedure for washing your hands?
Wet hands with water at least 100° F. Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands
Wet hands with water at least 100° F. Apply soap. Vigorously scrub hands and arms. Rinse hands. Dry hands.
Wet hands with water at least 41° F. Apply soap. Vigorously scrub hands and arms. Rinse hands. Dry hands.
Wet hands with water at least 41° F. Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands.

11. Foodhandlers should be restricted from working with or around food it they are experiencing which symptom?

12. You have a small cut on your finger and are about to prepare some tuna salad. How should you respond respond to the situation?
You should go home immediately
Cover the hand with a glove or finger cot
Cover the hand with a bandageen
Cover the cut with a bandage and a glove or finger cot

13. You have just trimmed some raw chicken on a cutting board and must now use that board to prepare vegetables. What should you do with the board before preparing the vegetables? Wash, rinse, and sanitize the cutting board Dry it with a paper towel Rinse it under very hot water Turn it over and use the reverse side

15. Which practice will NOT prevent cross-contamination?
Preparing meat separately from ready-to-eat food
Assigning specific equipment for preparing specific food
Rinsing cutting boards between preparing raw food and ready-to-eat food
Using specific storage containers for specific food

16. A restaurant that has prepared tuna salad can store it at 41° F for a maximum of
One day
Three days
Seven days
Fourteen days

17. Beef stew must be cooled from 135° F to 70° F within ____ hours and from 70° F to 41° F or lower in the next ____ hours.
Four, two
Two, four
Three, two
Two, three

18. Which is NOT a safe method for thawing frozen food?
Thawing it by submerging it under running potable water at 70° F or lower
Thawing it in a microwave and cooking it immediately afterward
Thawing it at room temperature
Thawing it in the refrigerator overnight

19. Which food item has been safely cooked?
Hamburger cooked to an internal temperature of 135° F for fifteen seconds
Pork chops cooked to an internal temperature of 145° F for fifteen seconds
Whole turkey cooked to an internal temperature of 155° F for fifteen seconds
fish cooked to an internal temperature of 135° F for fifteen seconds

20. Which factor influences the effectiveness of a chemical sanitizer?
Amount of time the sanitizer is in contact with the item
Temperature of the sanitizing solution
Concentration of the sanitizer in the solution
All of the above

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