# Quiz-lesson#1-receiving,Handling And Rotation Of Hazardous Food Items

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| By Daleblanc
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Daleblanc
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Quizzes Created: 1 | Total Attempts: 812
Questions: 20 | Attempts: 812

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By the end of this lesson and quiz ,you will be able to:
-Know how to properly receive hazardous food items in good faith and implement procedures and policies for proper receiving of hazardous food items.
-Know how to properly handle hazardous food items upon receipt.
-Know how to properly store hazardous food items.
-Know how to properly rotate hazardous food items using the FIFO method.
The following is a twenty question quiz,to test your knowldge and reinforce the material that has been covered in lesson #1-Receiving,handling and rotation of hazerdous food items. You must obtain a mark of70% in order Read moreto pass this lesson. Quiz must be completed in the allotted 1 hour time frame. Quiz will be available until july 10th/2011,7:00pm.
This quiz will be worth 5% of your final mark.
Marks for this quiz will be provided at the end of the quiz.

• 1.

### Fresh chickens is o.k to receive when it is at a temperature of 65degrees farenheit!

• A.

True

• B.

False

B. False
Explanation
The given statement is false. Fresh chickens should not be received at a temperature of 65 degrees Fahrenheit. The correct temperature for receiving fresh chickens is below 40 degrees Fahrenheit to ensure food safety and prevent bacterial growth.

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• 2.

### FIFO is short form for FIRST IN _________ OUT.

FIRST
Explanation
The correct answer is "FIRST" because in the FIFO (First In, First Out) method, the first item that is added or entered into a system or queue is the first one to be removed or processed. This means that the items are processed or dealt with in the same order as they arrived, following the principle of first come, first served.

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• 3.

### It is correct to store cooked chicken above raw chicken.

• A.

True

• B.

False

A. True
Explanation
Storing cooked chicken above raw chicken is correct because it prevents cross-contamination. Raw chicken can contain harmful bacteria such as Salmonella, which can be transferred to other foods if they come into contact with it. By storing cooked chicken above raw chicken, any juices or drippings from the raw chicken will not contaminate the cooked chicken, reducing the risk of foodborne illnesses.

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• 4.

### When raw meats are received it is mandatory to keep them at room temperature for 3 hours before they go into the refrigerator.

• A.

True

• B.

False

B. False
Explanation
The statement is false because it is not mandatory to keep raw meats at room temperature for 3 hours before refrigerating them. In fact, it is recommended to refrigerate raw meats as soon as possible to prevent bacterial growth and foodborne illnesses. Keeping raw meats at room temperature for an extended period of time can increase the risk of bacterial contamination and spoilage. It is important to handle raw meats safely and follow proper food storage guidelines to ensure food safety.

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• 5.

### When foods are received you must store new items in front of old items.

• A.

True

• B.

False

B. False
Explanation
Storing new items in front of old items is not the correct practice when receiving foods. The correct practice is to store new items behind old items. This ensures that older items are used first, reducing the chances of food spoilage or expiration.

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• 6.

### After processing raw chicken ,the proper way to disinfect is with white vinegar.

• A.

True

• B.

False

B. False
Explanation
The given statement is false. White vinegar is not the proper way to disinfect raw chicken. Raw chicken should be disinfected by using hot soapy water and then rinsed thoroughly to remove any bacteria. Vinegar is not a strong enough disinfectant to kill all the harmful bacteria present on raw chicken.

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• 7.

### Raw meat products must be stored out of the danger zone.

• A.

True

• B.

False

A. True
Explanation
Raw meat products must be stored out of the danger zone because the danger zone refers to the temperature range in which bacteria can grow rapidly, between 40°F and 140°F (4°C and 60°C). Storing raw meat products within this temperature range increases the risk of bacterial growth and foodborne illnesses. Therefore, it is important to store raw meat products in a refrigerator or freezer to keep them below 40°F (4°C) and prevent bacterial growth.

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• 8.

### It is not o.k. to store lettuce with raw shrimp.

• A.

True

• B.

False

A. True
Explanation
It is not okay to store lettuce with raw shrimp because raw shrimp can contain harmful bacteria such as Vibrio and Salmonella. These bacteria can contaminate the lettuce and cause foodborne illnesses if consumed. It is important to store raw shrimp separately from other foods, especially those that will be consumed raw or without further cooking.

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• 9.

### An updated food ordering guide is a valuable tool to monitor the flow of food through a kitchen.

• A.

True

• B.

False

A. True
Explanation
An updated food ordering guide is a valuable tool to monitor the flow of food through a kitchen because it helps ensure that the right amount of ingredients are ordered at the right time. By regularly updating the guide, kitchen staff can keep track of inventory levels and anticipate when certain ingredients may run out. This allows for better planning and prevents any disruptions in the flow of food preparation. Additionally, an updated food ordering guide helps minimize waste and control costs by avoiding over-ordering or under-ordering ingredients. Therefore, it is true that an updated food ordering guide is a valuable tool for monitoring the flow of food through a kitchen.

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• 10.

### Fridge temperatures must be monitored daily to insure that they are operating at the proper temperature.

• A.

True

• B.

False

A. True
Explanation
Monitoring fridge temperatures daily is necessary to ensure that they are operating at the proper temperature. This is important because maintaining the correct temperature helps to preserve the quality and safety of the food stored in the fridge. Regular monitoring allows for any potential issues or malfunctions to be identified and addressed promptly, preventing spoilage or contamination of the food. Therefore, it is true that fridge temperatures must be monitored daily.

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• 11.

### It is alright not to check food items upon receipt.

• A.

True

• B.

False

B. False
Explanation
It is not alright to not check food items upon receipt. Checking food items upon receipt is important to ensure that the correct items have been received, that they are in good condition, and that there are no discrepancies or issues with the order. Failing to check food items upon receipt can lead to receiving incorrect or spoiled items, and can result in financial loss and customer dissatisfaction. Therefore, it is important to always check food items upon receipt.

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• 12.

### Food items must be stored in designated areas in order to eliminate cross contamination.

• A.

True

• B.

False

A. True
Explanation
Food items must be stored in designated areas to prevent cross-contamination. Cross-contamination occurs when bacteria or other harmful substances from one food item are transferred to another. By storing food items in designated areas, such as separate shelves or refrigerators, the risk of cross-contamination is reduced. This helps to maintain the safety and quality of the food and prevent foodborne illnesses. Therefore, the statement is true.

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• 13.

### Bleach and water is a good sanitizer to use to help eliminate hazardous bacteria.

• A.

True

• B.

False

A. True
Explanation
Bleach and water is a good sanitizer to use to help eliminate hazardous bacteria. This statement is true because bleach is a strong disinfectant that can effectively kill bacteria and viruses. When mixed with water, it creates a solution that can be used to sanitize surfaces, objects, and even water itself. Bleach is commonly used in households, healthcare facilities, and food establishments to ensure proper sanitation and prevent the spread of harmful bacteria.

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• 14.

### It is good practice to always__________ food items upon receipt.

check
Explanation
It is good practice to always check food items upon receipt to ensure that they are in good condition and meet the required standards of quality and safety. This helps in identifying any potential issues such as spoilage, damage, or incorrect labeling, and allows for timely action to be taken, such as returning or replacing the items if necessary. Checking the food items upon receipt helps in maintaining the overall quality and integrity of the food supply chain.

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• 15.

### Frozen items that are___________ upon receipt is a sign of improper storage during transportation.

Thawed
Explanation
Thawed frozen items upon receipt indicate that they have been improperly stored during transportation. When frozen items thaw, it means that they have been exposed to temperatures above freezing point, causing them to lose their frozen state. This can lead to a loss of quality, texture, and taste, and can also pose a health risk if the items have been thawed for an extended period of time. Therefore, finding thawed items upon receipt is a clear sign of improper storage during transportation.

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• 16.

### Fish that has a ___________ smell should not accepted and returned to your supplier.

foul smell
Explanation
Fish that has a foul smell should not be accepted and returned to your supplier. This is because a foul smell is an indication that the fish is not fresh and may be spoiled or contaminated. Consuming such fish can lead to food poisoning and other health issues. Therefore, it is important to always check the smell of fish before accepting it to ensure its quality and safety.

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• 17.

### It is proper practice not to rotate fresh food items with old ones.

• A.

True

• B.

False

B. False
Explanation
Rotating fresh food items with old ones is actually a proper practice. This helps to ensure that older items are used first, reducing the risk of spoilage and food waste. By rotating the stock, businesses and households can maintain freshness and quality, as well as adhere to food safety guidelines. Therefore, the correct answer is False.

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• 18.

### What is the food danger zone.

• A.

Between 40°F (4.4°C) and 140°F (60°C)

• B.

Between 23"F and 26"F

• C.

Below 0"C

A. Between 40°F (4.4°C) and 140°F (60°C)
Explanation
The food danger zone refers to the temperature range in which bacteria can grow and multiply rapidly on food. This range is between 40°F (4.4°C) and 140°F (60°C). Temperatures within this range provide an ideal environment for bacteria to thrive, increasing the risk of foodborne illnesses. It is important to keep perishable foods either below 40°F or above 140°F to prevent bacterial growth and ensure food safety.

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• 19.

### What is the proper way to store fresh mussels?

• A.

In a bowl of salt water.

• B.

In a drip pan covered with ice.

• C.

In plastic bags with seaweed

B. In a drip pan covered with ice.
Explanation
Fresh mussels should be stored in a drip pan covered with ice. This method helps to keep the mussels cold and maintain their freshness. The ice helps to regulate the temperature and prevent the mussels from spoiling. Storing them in a drip pan also allows any excess liquid to drain away, preventing the mussels from sitting in water and becoming waterlogged. This proper storage method ensures that the mussels stay fresh and safe to consume.

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• 20.

### Describe the proper steps for receiving fresh meat s,produce and dairy items. Also describe the proper storage for these items.

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• Current Version
• Mar 21, 2023
Quiz Edited by
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• Jul 07, 2011
Quiz Created by
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