Weekly Food Safety Exam

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| By Sombar Tamang

Sombar Tamang

Community Contributor

Quizzes Created: 1 | Total Attempts: 439

Questions: 10 | Attempts: 443 | Updated: Mar 20, 2023

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Questions and Answers

1.

Hot, delivered food must arrive at the location at what minimum temperature?
- A.
  
  130F
- B.
  
  140F
- C.
  
  135F
- D.
  
  145F
Correct Answer
C. 135F

Explanation
Hot, delivered food must arrive at the location at a minimum temperature of 135F to ensure that it is still hot and safe to consume. This temperature is considered to be within the safe range to prevent the growth of bacteria and other harmful microorganisms that can cause foodborne illnesses. If the food arrives at a lower temperature, it may not be considered safe for consumption and could pose a risk to the health of the individuals consuming it.

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2.

Sneeze guards or food shields are used to prevent the contamination of the food from people coughing or sneezing?
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Sneeze guards or food shields are indeed used to prevent the contamination of food from people coughing or sneezing. These protective barriers are typically made of transparent materials like glass or acrylic and are placed between the food and the customers. They act as a physical barrier, blocking respiratory droplets that may contain harmful bacteria or viruses from reaching the food. This helps to maintain the hygiene and safety of the food, reducing the risk of foodborne illnesses.

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1
0
3.

Which of the following is a source of cross-connection?
- A.
  
  Using the same knife to prepare raw chicken and steak
- B.
  
  Not sanitizing the cutting board after using
- C.
  
  Faucet located below the rim of a sink
- D.
  
  Storing raw meat above lettuce
Correct Answer
C. Faucet located below the rim of a sink

Explanation
A faucet located below the rim of a sink can be a source of cross-connection because it can allow contaminated water from the sink to flow back into the water supply. This can happen when there is a drop in water pressure, causing the contaminated water to be sucked back into the plumbing system. This can lead to the contamination of the water supply and pose a risk to public health. It is important to have proper backflow prevention devices in place to prevent cross-connections and ensure the safety of the water supply.

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4.

Which does NOT decrease the effectiveness of the sanitizing solution?
- A.
  
  Concentration
- B.
  
  Temperature
- C.
  
  Brand of sanitizer
- D.
  
  Contact time
Correct Answer
C. Brand of sanitizer

Explanation
The effectiveness of a sanitizing solution is not affected by the brand of sanitizer used. The brand of sanitizer may vary in terms of quality, fragrance, or additional ingredients, but it does not impact the ability of the sanitizer to kill germs. The concentration of the solution, temperature, and contact time are all factors that can affect the effectiveness of the sanitizing solution.

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5.

Hazard analysis critical control point (HACCP)ensures the safety of food?
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Hazard analysis critical control point (HACCP) is a systematic approach used in the food industry to identify and prevent potential hazards that could lead to foodborne illnesses. It involves identifying critical control points in the food production process and implementing measures to control and eliminate any hazards. By following HACCP principles, food safety is ensured, making the statement "Hazard analysis critical control point (HACCP) ensures the safety of food" true.

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6.

Food preparation surfaces must be all of the following EXCEPT?
- A.
  
  Durable
- B.
  
  Corrosion resistant
- C.
  
  Stainless steel
- D.
  
  Smooth and easy to clea
Correct Answer
C. Stainless steel

Explanation
Food preparation surfaces must be durable, corrosion resistant, and smooth and easy to clean. Stainless steel is a material commonly used for food preparation surfaces as it meets all these requirements. Therefore, the correct answer is stainless steel.

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7.

Single-use paper towels are recommended after proper handwashing
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Single-use paper towels are recommended after proper handwashing because they are more hygienic compared to reusable towels or air dryers. Paper towels can effectively remove moisture from hands, which helps to reduce the spread of bacteria and viruses. Reusable towels may harbor bacteria if not properly cleaned, and air dryers can potentially spread germs in the surrounding area. Therefore, using single-use paper towels is a recommended practice to maintain hand hygiene.

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8.

What is the primary reason to wear gloves?
- A.
  
  Protect jewelry
- B.
  
  Keep nails clean
- C.
  
  Prevent cross contaminatiopn
- D.
  
  Eliminate the need for handwashing
Correct Answer
C. Prevent cross contaminatiopn

Explanation
The primary reason to wear gloves is to prevent cross contamination. Gloves act as a barrier between the hands and any potential contaminants, such as bacteria, viruses, or chemicals. By wearing gloves, individuals can protect themselves and others from the spread of harmful substances or pathogens. This is especially important in industries such as healthcare, food handling, and laboratory work, where maintaining a sterile and hygienic environment is crucial. Gloves also provide an added layer of protection for the skin and can help prevent allergic reactions or irritation from certain substances.

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9.

When using the ice method, what is the way to calibrate a thermometer?
- A.
  
  Place thermometer in the freezer
- B.
  
  Use ice water and set the indicator to 32 degree F
- C.
  
  Put the thermometer and the refrigerator and set to 41 degree F
- D.
  
  Insert the thermometer in ice and set the indicator to 41 degree F
Correct Answer
B. Use ice water and set the indicator to 32 degree F

Explanation
To calibrate a thermometer using the ice method, the correct way is to use ice water and set the indicator to 32 degrees Fahrenheit. This is because the freezing point of water is 32 degrees Fahrenheit, and by immersing the thermometer in ice water, it ensures that the thermometer is accurately measuring this temperature. Calibrating the thermometer at this known temperature helps to ensure its accuracy when measuring other temperatures.

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10.

When taking the temperature of a chicken, insert the thermometer into the thickest part (breast) because it takes the longest time to reach the ideal temperature?
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
The explanation for the given correct answer is that the breast is the thickest part of the chicken, and therefore it takes the longest time to cook and reach the ideal temperature. By inserting the thermometer into the thickest part, we can ensure that the chicken is cooked thoroughly and reaches the safe internal temperature to avoid any risk of foodborne illnesses.

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Weekly Food Safety Exam

Hot, delivered food must arrive at the location at what minimum temperature?

Sneeze guards or food shields are used to prevent the contamination of the food from people coughing or sneezing?

Which of the following is a source of cross-connection?

Which does NOT decrease the effectiveness of the sanitizing solution?

Hazard analysis critical control point (HACCP)ensures the safety of food?

Food preparation surfaces must be all of the following EXCEPT?

Single-use paper towels are recommended after proper handwashing

What is the primary reason to wear gloves?

When using the ice method, what is the way to calibrate a thermometer?

When taking the temperature of a chicken, insert the thermometer into the thickest part (breast) because it takes the longest time to reach the ideal temperature?