Food Management: Trivia Quiz On Safety And Nutrition!

20 Questions | Total Attempts: 70

SettingsSettingsSettings
Please wait...
Food Management: Trivia Quiz On Safety And Nutrition!

Welcome to the Food Management Trivia Quiz on Safety And Nutrition! What we eat helps us or deteriorates our health, and most of the time, the food we eat goes bad for us due to poor handling and bad storing. Take up this quiz and see if you are as knowledgeable about food management as you think you are. All the best!


Questions and Answers
  • 1. 
    In the process of developing a HACCP plan for your establishment, you have determined critical control points. What is the NEXT step?
    • A. 

      Identifying corrective actions.

    • B. 

      Establishing monitoring process

    • C. 

      Identifying corrective actions

    • D. 

      Establishing critical limits

  • 2. 
    A few small scraps of cloth and old paper are piled behind a shelving unit in the back corner of a dry-storage area. This could be a sign of ______
    • A. 

      Cockroaches

    • B. 

      Birds

    • C. 

      Mice

    • D. 

      Bacteria

  • 3. 
    To keep pests out of the establishment, it is recommended (or even required by law for certain states) to install ______ above or alongside doors.
    • A. 

      Coving

    • B. 

      Air Currents

    • C. 

      Food Labeling

    • D. 

      HACCP

  • 4. 
    According to this study, 60% of the customers engaged in at least one of unsanitary behaviors. Two of unsanitary behaviors include 1) refiling their soiled plates with second helpings, and 2) eating from their plates while waiting in the service line. These unsanitary behaviors may cause __________.
    • A. 

      salmonellosis

    • B. 

      Ecoli

    • C. 

      Botulism

    • D. 

      Norovirus

  • 5. 
    We talked about the lighting intensity required for foodservice establishments (Chapter 11). The lighting intensity in DRY-STORAGE area should be at least ______
    • A. 

      Five foot-candle

    • B. 

      Ten foot-candle

    • C. 

      25 foot-candle

    • D. 

      50 foot-candle

  • 6. 
    Caterers hold food hot for service correctly by
    • A. 

      Keeping hot food at 135F and checking temperatures regularly.

    • B. 

      Using equipment to keep them warm

    • C. 

      Keep heating food to 70 degrees

    • D. 

      Holding large batches at the lowest possible temperature.

  • 7. 
    From Chapter 9 (Service), we talked about the rule, holding food without temperature control. When displaying food for a short time such as at an off-site catered event, sell, serve, or discard the COLD food within ______ hours.
    • A. 

      6

    • B. 

      4

    • C. 

      2

    • D. 

      3

  • 8. 
    If your restaurant offer live, molluscan shellfish from a display tank, a (an) ___________ is required for your establishment (find the best answer)
    • A. 

      FAT TOM

    • B. 

      HACCP

  • 9. 
    What is the most serious risk from a backflow?
    • A. 

      Harmful microorganisms can contaminate the potable water supply

    • B. 

      Fire sprinkler safety systems can be disabled

    • C. 

      Beverage dispensers may be damaged by corrosive minerals.

    • D. 

      Grease traps may be blocked

  • 10. 
    A plumbing problem has caused a backup of raw sewage in the bathroom. What is the first proper course of action?
    • A. 

      Close the bathroom, wait for the sewage to drain, and then clean and sanitize the area.

    • B. 

      Close the bathroom and call a plumber.

    • C. 

      Immediately close the establishment.

    • D. 

      Close the bathroom to customers.

  • 11. 
    All of the following information are available (namely, required to be listed) on the nutrition facts (label), except:
    • A. 

      Total fat

    • B. 

      Sodium

    • C. 

      Unsaturated fat

    • D. 

      Saturated fat

  • 12. 
    All of the following describe proteins correctly, except;
    • A. 

      Proteins are supplying 4 kcal per gram

    • B. 

      Generally, you need to increase protein intake when you have liver or kidney problems.

    • C. 

      High intakes of animal proteins may be associated with cancer of colon

    • D. 

      Proteins are used for building and maintaining body tissues.

  • 13. 
    __________ is especially important for pregnant women (or mother to be )
    • A. 

      Vitamin A

    • B. 

      Vitamin D

    • C. 

      Vitamin C

    • D. 

      Folic acid

  • 14. 
    What's the leading cause of death in the United States?
    • A. 

      Cancer

    • B. 

      Heart Disease

    • C. 

      Infection

    • D. 

      Diabetes

  • 15. 
    We talked about the menu labeling regulation. _________ was the fist state to pass menu labeling in 2008
    • A. 

      California

    • B. 

      Michigan

    • C. 

      Colorado

    • D. 

      Maine

  • 16. 
    According to the USDA, the adults should do a minimum of ______________ of moderate-intensity aerobic activity OR 1 hour and 15 minutes each week of aerobic physical activity at a vigorous level
    • A. 

      100 Minutes

    • B. 

      120 Minutes

    • C. 

      150 Minutes

    • D. 

      200 Minutes

  • 17. 
    _________ plays an essential role in the activation of number of blood clotting factors
    • A. 

      Vitamin K

    • B. 

      Vitamin E

    • C. 

      Vitamin C

    • D. 

      Vitamin A

  • 18. 
    As long as each serving size has less ____ g, it can be labeled as "fat free item."
    • A. 

      1

    • B. 

      2

    • C. 

      .5

    • D. 

      Zero (should not include any g of fat to be called "fat free.")

  • 19. 
    According to the MyPlate (USDA) recommendations, make ____ of your plate fruits and vegetables
    • A. 

      Entire (full)

    • B. 

      Half

    • C. 

      Quater

    • D. 

      2/3

  • 20. 
    All of the following represent fat-soluble vitamins, except
    • A. 

      A

    • B. 

      D

    • C. 

      E

    • D. 

      C

Back to Top Back to top