Food Sanitation #1

27 Questions | Total Attempts: 45

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Sanitation Quizzes & Trivia

Questions and Answers
  • 1. 
    WHO ESTABLISHED SANITARY STANDARDS FOR FOOD PROCUREMENT, INSPECTION ON DELIVERY, FITNESS FOR HUMAN CONSUMPTION, STORAGE AND REFRIGERATION, PREPARATION AND SERVING, AND DISPOSAL OF FOOD RESIDUES?
    • A. 

      BUREAU OF MEDICINE AND SURGERY

    • B. 

      DEPARTMENT OF HEALTH EDUCATION AND WELFARE

    • C. 

      PREVENTIVE MEDICINE UNIT

    • D. 

      NAVY FOOD SERVICE SYSTEMS OFFICE

  • 2. 
    WHO IS RESPONSIBLE FOR PROCURING, RECEIVING, INSPECTING AND STORING FOOD ITEMS?
    • A. 

      COMMANDING OFFICERE UNIT

    • B. 

      SUPPLY OFFICER

    • C. 

      FOOD SERVICE OFFICERUNIT

    • D. 

      MEDICAL OFFICER

  • 3. 
    WHAT IS THE RECOMMENDED DISTANCE THAT FOODSERVICE EQUIPMENT IS AWAY FROM WALLS, FLOORS, OR ADJACENT EQUIPMENT AT SHORE STATIONS?
    • A. 

      2 INCHES

    • B. 

      4 INCHES

    • C. 

      6 INCHES

    • D. 

      8 INCHES

  • 4. 
    WHICH OF THE BELOW IS NOT TRUE CONCERNING MANUAL DISHWASHING METHODS?
    • A. 

      A THREE COMPARTMENT DEEP SINK IS RECOMMENDED

    • B. 

      WASH WATER SHOULD BE BETWEEN 110 - 125 DEGREES F

    • C. 

      THE FIRST RINSE SHOULD BE WITH CLEAN WATER FROM 140 - 160 DEGREES F

    • D. 

      THE SANITIZING RINSE IS FOR AT LEAST 30 SECONDS AT 170 DEGREES F

  • 5. 
    WHAT TEMPERATURE DO FOODS BEGIN TO BAKE ON DISHES?
    • A. 

      100 - 110 DEGREES FRUNIT

    • B. 

      120 DEGREES FER

    • C. 

      125 DEGREES FER

    • D. 

      140 DEGREES FER

  • 6. 
    ENAMELED UTENSILS OR CONTAINERS ARE PROHIBITED IN FOOD SERVICE FACILITIES DUE TO THE POSSIBILITY OF WHAT TYPE OF POISONING?
    • A. 

      ANTIMONY

    • B. 

      ZINC

    • C. 

      ARSENIC

    • D. 

      COPPER

  • 7. 
    WHICH OF THE BELOW IS NOT TRUE CONCERNING REQUIREMENTS FOR MILK PASTEURIZATION?
    • A. 

      HEAT MILK TO AT LEAST 145 DEGREES F AND MAINTAIN THIS TEMPERATURE FOR AT LEAST 30 MINUTES

    • B. 

      HEAT MILK TO AT LEAST 161 DEGREES F AND MAINTAIN THIS TEMPERATURE FOR AT LEAST 15 SECONDS

    • C. 

      MILK PRODUCTS WITH A HIGHER MILK FAT CONTENT OR CONTAINING ADDED SWEETENERS MUST BE HEATED TO AT LEAST 5 DEGREES F ABOVE MINIMUM PASTEURIZATION TEMPERATURES

    • D. 

      PASTEURIZATION PLANTS MUST HAVE A COMPLIANCE RATING OF 75 OR MOREODS?

  • 8. 
    WHAT OFFICIAL MUST INSPECT ALL MEAT, MEAT PRODUCTS, POULTRY, AND POULTRY PRODUCTS INTENDED FOR INTERSTATE SHIPMENT?
    • A. 

      U.S.D.C

    • B. 

      U.S.D.A.

    • C. 

      D.P.S.C.

    • D. 

      D.L.A.l

  • 9. 
    WHICH OF THE BELOW IS NOT A SIGN THAT FISH HAS BEEN RE-FROZEN?
    • A. 

      SOFT AND FLABBY FLESHNIT

    • B. 

      WRAPPING PAPER MAY BECOME MOIST, SLIMY, OR DISCOLORED

    • C. 

      BOTTOM OF THE BOX MAY BE DISTORTED

    • D. 

      RED-BORDERED EYES

  • 10. 
    WHAT DESCRIBES A CAN THAT HAS FLAT ENDS, AND WHEN ONE END MAY BE FORCED INTO A CONVEX POSITION WHEN THE OTHER END IS BROUGHT DOWN SHARPLY ON A FLAT SURFACE?
    • A. 

      SPRINGER

    • B. 

      FLIPPER

    • C. 

      SWELLER

    • D. 

      BULGER

  • 11. 
    WHAT IS THE IDEAL TEMPERATURE FOR THE STORAGE OF FRESH EGGS?
    • A. 

      29 DEGREES F

    • B. 

      30 DEGREES F

    • C. 

      31 DEGREES F

    • D. 

      32 DEGREES F

  • 12. 
    WHAT DISTANCE SHOULD BE ALLOWED BETWEEN THE TOPS OF STACKS OF MEAT AND THE OPENING OF AIR DUCTS IN A REFRIGERATOR??
    • A. 

      6 INCHES

    • B. 

      2 FEET

    • C. 

      3 FEET

    • D. 

      4 FEET

  • 13. 
    WHICH OF THE BELOW IS NOT TRUE CONCERNING FOOD STORAGE PROCEDURES?
    • A. 

      EGGS AND BUTTER SHOULD NOT BE STORED WITH FRUITS AND VEGETABLES

    • B. 

      TEMPERATURES SHOULD BE A + OR - 3 DEGREES OF THE RECOMMENDED TEMPERATURE

    • C. 

      MEDICAL SUPPLIES ABOARD SHIP MUST NEVER BE STORED IN REFRIGERATED FOOD STORAGE SPACES

    • D. 

      TEMPERATURE LOGS SHOULD BE MAINTAINED AND ENTRIES SHOULD BE MADE AT LEAST TWICE A DAY

  • 14. 
    WHAT IS THE RECOMMENDED TEMPERATURE RANGE IN THE THAW BOX?
    • A. 

      32 TO 34 F

    • B. 

      33 TO 36 F

    • C. 

      36 TO 38 F

    • D. 

      38 TO 40 F

  • 15. 
    HOW OFTEN SHOULD ICE MACHINES BE INSPECTED FOR COCKROACH INFESTATIONS?
    • A. 

      DAILY

    • B. 

      WEEKLY

    • C. 

      EVERY TWO WEEKS

    • D. 

      MONTHLY

  • 16. 
    WHAT IS THE MAXIMUM TIME FOOD CAN BE HELD IF NOT KEPT BELOW 40 DEGREES F OR ABOVE 140 DEGREES F?
    • A. 

      1 HOUR

    • B. 

      2 HOURS

    • C. 

      3 HOURS

    • D. 

      4 HOURS

  • 17. 
    WHAT CLASS OF FROZEN SANDWICH IS PRODUCED IN A COMMERCIAL FROZEN FOOD OPERATION IN WHICH A CENTRAL KITCHEN IS DESIGNED SPECIFICALLY FOR MASS SANDWICH PRODUCTION?
    • A. 

      I

    • B. 

      II

    • C. 

      III

    • D. 

      IV

  • 18. 
    FROZEN SANDWICHES MUST BE CONSUMED WITHIN HOW MANY HOURS AFTER REMOVAL FROM THE FREEZER?
    • A. 

      3 HOURS

    • B. 

      5 HOURS

    • C. 

      7 HOURS

    • D. 

      10 HOURS

  • 19. 
    EPIDEMIOLOGICAL INVESTIGATIONS HAVE SHOWN THAT MORE THAN WHAT FRACTION OF ALL REPORTED OUTBREAKS OF FOOD-BORNE ILLNESSES IS THE RESULT OF GROSS CARELESSNESS AND DEFICIENCIES OF FOOD SERVICE SANITATION?
    • A. 

      1/4

    • B. 

      1/3

    • C. 

      1/2

    • D. 

      3/4

  • 20. 
    WHICH OF THE FOLLOWING FOOD ITEMS ARE NOT MORE COMMONLY INVOLVED IN OUTBREAKS OF FOOD-BORNE ILLNESS?
    • A. 

      HAMBURGER

    • B. 

      CHICKEN

    • C. 

      LOBSTER

    • D. 

      MILK PRODUCTS

  • 21. 
    WHAT TYPE OF FOOD POISONING IS CAUSED BY A SPECIFIC GROUP OF ORGANISMS NAMELY THE SALMONELLA AND SHIGELLA SPECIES?
    • A. 

      INFECTION

    • B. 

      INTOXICATIONS

    • C. 

      STAPHYLOCOCCAL

    • D. 

      BOTULISM

  • 22. 
    WHEN THE SANITARY COMPLIANCE SCORE (SCS) IS 84 OR BELOW, ALL VIOLATIONS MUST BE CORRECTED WITHIN?
    • A. 

      5 DAYS

    • B. 

      7 DAYS

    • C. 

      10 DAYS

    • D. 

      14 DAYS

  • 23. 
    ALL FOOD SERVICE PERSONNEL SHALL BE EXAMINED AND DETERMINED TO BE FREE FROM COMMUNICABLE DISEASE BEFORE INITIAL ASSIGNMENT IN FOOD SERVICE. SUBSEQUENT PHYSICAL EXAMINATIONS SHALL BE CONDUCTED?
    • A. 

      MONTHLY

    • B. 

      QUARTERLY

    • C. 

      SEMI ANNUALLYL

    • D. 

      ANNUALLY

  • 24. 
    HOW MUCH INITIAL TRAINING IS REQUIRED OF FOOD SERVICE PERSONNEL ON FOOD SERVICE SANITATION PRINCIPLES?
    • A. 

      3 HOURS

    • B. 

      6 HOURS

    • C. 

      9 HOURS

    • D. 

      12 HOURS

  • 25. 
    EVIDENCE OF COMPLETING INITIAL AND REFRESHER TRAINING IS MAINTAINED ON THE FOOD SERVICE TRAINING CERTIFICATE (NAVMED 4061/1) AND IS KEPT ON FILE BY THE?
    • A. 

      FOOD SERVICE OFFICER

    • B. 

      SUPPLY OFFICER

    • C. 

      MEDICAL OFFICER

    • D. 

      MEDICAL DEPARTMENT REPRESENTATIVE