Serve Safety
Safety for Food Service/ Consumption
- 1.
Which type of food would be the most likely to cause a foodborne illness?
- A.
A. Frozen corn
- B.
B. Baked Potatoes
- C.
C. Sliced cucumbers
- D.
D. Instant soup mixes
Correct Answer
B. B. Baked Potatoes -
- 2.
The "flow of food" refers to the
- A.
A. Amount of time food is left in storage
- B.
B. path that food travels through an establishment
- C.
C. proper food-storage methods
- D.
D. amount of time it takes to prepare a dish
Correct Answer
B. B. path that food travels through an establishment -
- 3.
Foodservice operations in all of the following facilities serve groups that are at high risk of contracting foodborne illness, except
- A.
A. hospitals
- B.
B. senior care homes b. preschools
- C.
C. senior care homes
- D.
D. universities
Correct Answer
D. D. universities -
- 4.
Most reported cases of foodborne illness are caused by poor personal hygiene and all of the following, except
- A.
A. failure to cool food properly
- B.
B. failure to serve food properly
- C.
C. failure to cook food properly
- D.
D. failure to hold food properly
Correct Answer
B. B. failure to serve food properly -
- 5.
The 3 factors that cause foodborne illness are
- A.
A. potentially hazardous foods, flow of food, and temperature of food
- B.
B. control points, critical control points, and critical limits
- C.
C. contamination, improper use of thermometers, backflow
- D.
D. time-temperature abuse, poor personal hygiene, and cross-contamination
Correct Answer
D. D. time-temperature abuse, poor personal hygiene, and cross-contamination -
- 6.
Which operations mainly serve populations that are susceptible to foodborne illnesses?
- A.
A. Quick-service restaurants
- B.
B. Full-service restaurants
- C.
C. Nursing homes
- D.
D. High school cafeterias
Correct Answer
C. C. Nursing homes -
- 7.
Three friends ate a sausage pizza together and fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of
- A.
A. food irradiation
- B.
B. stationary phase
- C.
C. foodborne-illness outbreak
- D.
D. cross-contamination
Correct Answer
C. C. foodborne-illness outbreak -
- 8.
Which of the following is not considered a potentially hazardous food?
- A.
A. Soy burger
- B.
B. swiss cheese
- C.
C. dried parsley
- D.
D. cooked beans
Correct Answer
C. C. dried parsley -
- 9.
All of the following are considered potentially hazardous foods, except
- A.
A. cranberry juice
- B.
B. Raw oysters
- C.
C. garlic-in -oil dressing
- D.
D. ground beef
Correct Answer
A. A. cranberry juice -
- 10.
What is cross-contamination?
- A.
A. The presence of harmful microorganisms in food
- B.
B. When someone becomes ill after having eating food containing toxins
- C.
C. The transfer of microorganisms from one food or surface to another
- D.
D. When more than two people become sick from eating the same food
Correct Answer
C. C. The transfer of microorganisms from one food or surface to another -
- 11.
Which of the following is an example of cross-contamination?
- A.
A. Speaking to someone who has a cold
- B.
B. Touching raw food and then touching ready-to-eat food
- C.
C. Cleaning and sanitizing work surfaces
- D.
D. Washing hands frequently
Correct Answer
B. B. Touching raw food and then touching ready-to-eat food -
- 12.
Why must special care be taken when handling ready-to-eat food?
- A.
A. Because its quality is often very poor
- B.
B. because it does not require further cooking, when levels of harmful microorganisms can be reduced
- C.
C. Because air is removed in packaging and replaced by gases
- D.
D. Because it is sensitive to heat and cold
Correct Answer
B. B. because it does not require further cooking, when levels of harmful microorganisms can be reduced -
- 13.
If plant foods are heat-treated,
- A.
A. they taste better
- B.
B. they must not be mixed with other foods
- C.
C. they are considered potentially hazardous foods
- D.
D. their shelf life can be extended
Correct Answer
C. C. they are considered potentially hazardous foods -
- 14.
What are the three practices that can help ensure food safety?
- A.
A. Chemical hazards, physical hazards, biological hazards
- B.
B. Strengthening immune systems, washing fruits and vegetables, heat-treating foods
- C.
C. Foodborne intoxication, foodborne illness, foodborne toxin-mediated infection
- D.
D. Controlling time and temperature throughout the flow of food, practicing good personal hygiene, preventing cross-contamination
Correct Answer
D. D. Controlling time and temperature throughout the flow of food, practicing good personal hygiene, preventing cross-contamination -
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Current Version
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Jan 30, 2013Quiz Edited by
ProProfs Editorial Team -
Oct 08, 2011Quiz Created by
Ulu84
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