Are You Aware Of Service Industry Safety Standards? Try Safe Serve Practice Questions

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Are You Aware Of Service Industry Safety Standards? Try Safe Serve Practice Questions - Quiz

Are you training to be a server and have undergone a safe serve course? If you are in the service industry one thing you must know is that presentation and safety standards are everything. The quiz below is designed to help you revise why food safety is important and what measures you should take while handling food. Give it a shot and see how well prepared you are.


Questions and Answers
  • 1. 

    What must food handlers do after touching their hair, face, or body?

    • A.

      Wash their hands

    • B.

      Rinse their gloves

    • C.

      Change their aprons

    • D.

      Use a hand antiseptic

    Correct Answer
    A. Wash their hands
    Explanation
    Food handlers must wash their hands after touching their hair, face, or body. This is because hair, face, and body can carry bacteria and other contaminants that can be transferred to food if not properly washed off. Washing hands with soap and water is an effective way to remove these contaminants and maintain food safety.

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  • 2. 

    What should foodhandlers do after prepping food and before using the restroom?

    • A.

      Wash their hands

    • B.

      Take off their hats

    • C.

      Change their gloves

    • D.

      Take off their aprons

    Correct Answer
    D. Take off their aprons
    Explanation
    After prepping food, food handlers should take off their aprons before using the restroom. This is important to prevent any potential contamination of the restroom with food particles or bacteria that may be present on the apron. Removing the apron ensures that any potential contaminants are not transferred to the restroom environment, maintaining proper hygiene and sanitation standards.

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  • 3. 

    Which piece of jewelry can be worn by a foodhandler?

    • A.

      Diamond ring

    • B.

      Medical bracelet

    • C.

      Plain band ring

    • D.

      Watch

    Correct Answer
    C. Plain band ring
    Explanation
    A plain band ring can be worn by a foodhandler because it has a smooth and simple design that minimizes the risk of trapping food particles or bacteria. Unlike a diamond ring, a plain band ring does not have any crevices or settings that can harbor dirt or contaminants. Similarly, a medical bracelet may have engravings or features that can trap food particles, and a watch may have a strap or buttons that can also accumulate dirt and bacteria. Therefore, a plain band ring is the most suitable choice for a foodhandler to wear while working.

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  • 4. 

    When should hand antiseptics be used?

    • A.

      Before washing hands

    • B.

      After washing hands

    • C.

      In place of washing hands

    • D.

      In place of wearing gloves

    Correct Answer
    B. After washing hands
    Explanation
    Hand antiseptics should be used after washing hands because washing hands with soap and water is the most effective way to remove dirt, germs, and harmful bacteria from the hands. After washing, using hand antiseptics can further reduce the number of bacteria on the skin and provide an extra layer of protection.

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  • 5. 

    When should food handlers who wear gloves wash their hands?

    • A.

      After putting on the gloves

    • B.

      Before taking off the gloves

    • C.

      After applying a hand antiseptic

    • D.

      Before putting of the gloves

    Correct Answer
    D. Before putting of the gloves
    Explanation
    Food handlers who wear gloves should wash their hands before putting on the gloves to ensure that their hands are clean and free from any potential contaminants. This step is important because it helps to prevent the transfer of bacteria or other harmful substances from the hands to the gloves and ultimately to the food being handled. By washing their hands before putting on gloves, food handlers can maintain proper hygiene and minimize the risk of foodborne illnesses.

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  • 6. 

    Food handlers should keep their fingernails

    • A.

      Short and unpolished

    • B.

      Long and unpolished

    • C.

      Long and painted with nail polish

    • D.

      Short and painted with nail polish

    Correct Answer
    A. Short and unpolished
    Explanation
    Food handlers should keep their fingernails short and unpolished to maintain proper hygiene and prevent the risk of contamination. Short nails are easier to clean and less likely to harbor bacteria or dirt, reducing the chances of transferring harmful substances to the food. Unpolished nails allow for easy detection of dirt or debris, ensuring that proper handwashing and sanitation practices are followed. Polished nails may chip or flake, potentially contaminating the food with nail polish particles. Therefore, short and unpolished nails are the best choice for food handlers to maintain food safety standards.

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  • 7. 

    A cook wore single use gloves while forming raw around beef into patties. The cook continued to wear them while slicing hamburger buns. what mistake was made?

    • A.

      The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

    • B.

      The cook did not clean and sanitize the gloves before handling the hamburger buns.

    • C.

      The cook did not wash before putting on the same gloves to slice the hamburger buns.

    • D.

      The cook did not wash hands and put on new gloves before slicing the hamburger buns.

    Correct Answer
    D. The cook did not wash hands and put on new gloves before slicing the hamburger buns.
    Explanation
    The mistake made by the cook was not washing their hands and putting on new gloves before slicing the hamburger buns. This is important because even though the gloves are single-use, they can still become contaminated with bacteria from handling raw ground beef. By not washing their hands and changing gloves, the cook is potentially transferring harmful bacteria from the raw meat to the hamburger buns, which can lead to foodborne illnesses.

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  • 8. 

    When a foodhandler has been diagnosed with shigellosis, what steps must be taken?

    • A.

      The foodhandler must be told to not come into work.

    • B.

      The food handler must be given a non food handling position

    • C.

      The food handler can work, but must wear gloves when handling food

    • D.

      The food handler can work, but must wash hands every 15 minutes.

    Correct Answer
    A. The foodhandler must be told to not come into work.
    Explanation
    When a foodhandler has been diagnosed with shigellosis, they must be told not to come into work. Shigellosis is a highly contagious bacterial infection that can easily spread through contaminated food or water. By not allowing the foodhandler to come into work, the risk of transmitting the infection to others can be minimized. This is an important step in preventing the spread of shigellosis and ensuring the safety of both the foodhandler and the customers.

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  • 9. 

    Food handlers cant work in their operation if they have an illness cause by which pathogen?

    • A.

      Vibrio vulnificus

    • B.

      Salmonella typhi

    • C.

      Clostridium botulinum

    • D.

      Clostridium perfringens

    Correct Answer
    B. Salmonella typhi
    Explanation
    Salmonella typhi is the correct answer because it is the pathogen responsible for causing typhoid fever. Food handlers cannot work if they have this illness because it can be transmitted through contaminated food and water, posing a risk to the consumers. Symptoms of typhoid fever include high fever, abdominal pain, diarrhea, and weakness, making it necessary for food handlers to be absent from work to prevent the spread of the infection.

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  • 10. 

    Food handlers who work in a nursing home cant work in the operation if they have which symptom?

    • A.

      Thirst with itching

    • B.

      Sore throat with fever

    • C.

      Soreness with fatigue

    • D.

      Headache with soreness

    Correct Answer
    B. Sore throat with fever
    Explanation
    If a food handler in a nursing home has a sore throat with fever, they should not work in the operation. This is because a sore throat with fever can be indicative of an infectious illness, such as strep throat or the flu, which can easily spread to vulnerable residents in a nursing home. Therefore, it is important for the safety and well-being of the residents that food handlers with these symptoms do not work in the operation to prevent the spread of illness.

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  • 11. 

    Food handlers should not eat, drink, smoke, or chew gum or tabacco while

    • A.

      Bare handed

    • B.

      On their break

    • C.

      Prepping food

    • D.

      Counting money

    Correct Answer
    C. Prepping food
    Explanation
    Food handlers should not eat, drink, smoke, or chew gum or tobacco while prepping food because it can lead to contamination. These activities can introduce bacteria, viruses, or other harmful substances into the food, putting consumers at risk of foodborne illnesses. It is important for food handlers to maintain good hygiene practices and follow proper food safety protocols to ensure the safety and quality of the food being prepared.

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  • 12. 

    What should foodhandlers do if they cut their fingers while prepping food?

    • A.

      Cover the wound with a bandage

    • B.

      Stay away from food and prep areas.

    • C.

      Cover the hand with a glove or a finger cot

    • D.

      Cover the wound with a bandage and a glove or a finger cot

    Correct Answer
    D. Cover the wound with a bandage and a glove or a finger cot
    Explanation
    Foodhandlers should cover the wound with a bandage and a glove or a finger cot if they cut their fingers while prepping food. This is important to prevent any potential contamination of the food with bacteria from the wound. By covering the wound with a bandage, it helps to protect the wound from further injury and prevents any potential bleeding onto the food. Additionally, using a glove or a finger cot over the bandage provides an extra layer of protection and prevents any potential transfer of bacteria from the wound to the food.

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  • 13. 

    What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?

    • A.

      Tell the cook to stay away from work and see a doctor.

    • B.

      Tell the cook to rest for a couple of hours and then come to work.

    • C.

      Tell the cook to come in for a couple of hours and then go home

    • D.

      Tell the cook to go to the doctor and then immediately come to work.

    Correct Answer
    A. Tell the cook to stay away from work and see a doctor.
    Explanation
    The manager should tell the cook to stay away from work and see a doctor because headache, nausea, and diarrhea are symptoms that could indicate an infectious illness. It is important for the cook to take care of their health and prevent the spread of any potential infection to others in the nursing home. By advising the cook to see a doctor, they can receive proper medical attention and determine the cause of their symptoms.

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  • 14. 

    A foodhandler has finished trimming raw chicken on a cutting board and needs to prep vegetables. What must be done to the cutting board?

    • A.

      It must be dried with a paper towel

    • B.

      It must be turned over to the other side

    • C.

      It must be washed, rinsed, and sanitized

    • D.

      It must be rinsed in hot water and air dried.

    Correct Answer
    C. It must be washed, rinsed, and sanitized
    Explanation
    After finishing trimming raw chicken on the cutting board, it is necessary to wash, rinse, and sanitize the cutting board. This is important to remove any potential bacteria or contaminants from the raw chicken and ensure that the cutting board is clean and safe to use for prepping vegetables. Washing will remove any visible dirt or residue, rinsing will remove any remaining soap or cleaning solution, and sanitizing will kill any remaining bacteria or microorganisms that may be present on the surface of the cutting board.

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  • 15. 

    Which of these practices can help prevent cross contamination?

    • A.

      Using a designed cutting board when prepping meat

    • B.

      Preparing small batches of food at one time

    • C.

      Identifying minimum internal cooking temperatures

    • D.

      Calibrating thermometers in the operation regularly

    Correct Answer
    A. Using a designed cutting board when prepping meat
    Explanation
    Using a designed cutting board when prepping meat can help prevent cross contamination because it ensures that any bacteria or pathogens present in the raw meat are contained and not transferred to other food items or surfaces. A designated cutting board for meat reduces the risk of cross contamination by providing a separate surface that is only used for handling raw meat, preventing the spread of harmful bacteria to other foods. This practice is important in maintaining food safety and preventing foodborne illnesses.

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  • 16. 

    Infrared themometers should be used to measure the

    • A.

      Air temperature in a cooler

    • B.

      Internal temperature of a turkey

    • C.

      Surface temperature of a grill

    • D.

      Internal temperature of a batch of soup

    Correct Answer
    C. Surface temperature of a grill
    Explanation
    Infrared thermometers are designed to measure the surface temperature of an object without making direct contact. This makes them ideal for measuring the surface temperature of a grill, as it allows for a quick and accurate reading without the need to touch the hot surface. In contrast, measuring the air temperature in a cooler, the internal temperature of a turkey, or the internal temperature of a batch of soup would require a different type of thermometer that can penetrate the object being measured.

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  • 17. 

    At what temperatures do foodborne pathogens grow most quickly?

    • A.

      Between 0*F and 41*F

    • B.

      Between 45*F and 65*F

    • C.

      Between 70*F and 125*F

    • D.

      Between 130*F and 165*F

    Correct Answer
    C. Between 70*F and 125*F
    Explanation
    Foodborne pathogens grow most quickly between temperatures of 70°F and 125°F. This temperature range is considered the "danger zone" for food safety because it provides optimal conditions for bacterial growth. Temperatures within this range allow pathogens to multiply rapidly, increasing the risk of foodborne illness. It is important to keep perishable foods out of this temperature range to prevent bacterial growth and ensure food safety.

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  • 18. 

    Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

    • A.

      Air probe

    • B.

      Surface probe

    • C.

      Immersion probe

    • D.

      Penetration probe

    Correct Answer
    C. Immersion probe
    Explanation
    An immersion probe should be used to check the temperature of a large stockpot of soup because it is designed to be fully submerged in liquids. This type of probe is typically long and has a waterproof casing to protect the internal components from being damaged by the liquid. It provides an accurate reading of the temperature within the soup, ensuring that it is cooked thoroughly and at the desired temperature.

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  • 19. 

    When a thermometer is calibrated using the ice point method, it should be adjusted to ______ after the stem of probe has been placed in the ice water.

    • A.

      0*F

    • B.

      32*F

    • C.

      41*F

    • D.

      212*F

    Correct Answer
    B. 32*F
    Explanation
    When a thermometer is calibrated using the ice point method, it should be adjusted to 32°F after the stem of the probe has been placed in the ice water. This is because 32°F is the freezing point of water, and when the thermometer is in contact with the ice water, it should read this temperature accurately. Calibrating the thermometer to 32°F ensures that it is properly calibrated and will provide accurate readings when measuring other temperatures.

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  • 20. 

    What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?

    • A.

      Thermistor

    • B.

      Thermocouple

    • C.

      Glass thermometer

    • D.

      Bimetaillic stemmed thermometer

    Correct Answer
    C. Glass thermometer
    Explanation
    A glass thermometer is not appropriate for use in a restaurant or foodservice operation because it is fragile and can easily break, posing a risk of glass shards contaminating the food. Additionally, glass thermometers are typically filled with mercury, which is toxic if ingested. Therefore, it is safer and more suitable to use thermistors, thermocouples, or bimetallic stemmed thermometers in a restaurant or foodservice operation.

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  • 21. 

    What is the first step for calibrating a bimetallic stemmed thermometer

    • A.

      Rotate the head of the thermometer until it reads 32*F

    • B.

      Put the thermometer stem into ice water and wait 30 seconds

    • C.

      Fill a container with crushed ice and tap water

    • D.

      Hold the adjusting nut with a wrench or other tool

    Correct Answer
    C. Fill a container with crushed ice and tap water
    Explanation
    The first step for calibrating a bimetallic stemmed thermometer is to fill a container with crushed ice and tap water. This is because the calibration process involves comparing the thermometer's reading with a known reference point, which in this case is the freezing point of water. By immersing the thermometer stem into the mixture of crushed ice and tap water, the temperature should stabilize at 32°F (0°C), allowing for accurate calibration.

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  • 22. 

    What is the second step for calibrating a bimetallic stemmed thermometer

    • A.

      Rotate the head of the thermometer until it reads 32*F

    • B.

      Put the thermometer stem into ice water and wait 30 seconds

    • C.

      Fill a container with crushed ice and tap water

    • D.

      Hold the adjusting nut with a wrench or other tool

    Correct Answer
    B. Put the thermometer stem into ice water and wait 30 seconds
    Explanation
    The second step for calibrating a bimetallic stemmed thermometer is to put the thermometer stem into ice water and wait for 30 seconds. This step is important because it allows the thermometer to adjust to the temperature of the ice water, which is a known reference point of 32°F. By waiting for 30 seconds, the thermometer can accurately measure and calibrate its reading at this specific temperature.

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  • 23. 

    What is the third step for calibrating a bimetallic stemmed thermometer

    • A.

      Rotate the head of the thermometer until it reads 32*F

    • B.

      Put the thermometer stem into ice water and wait 30 seconds

    • C.

      Fill a container with crushed ice and tap water

    • D.

      Hold the adjusting nut with a wrench or other tool

    Correct Answer
    D. Hold the adjusting nut with a wrench or other tool
    Explanation
    The third step for calibrating a bimetallic stemmed thermometer is to hold the adjusting nut with a wrench or other tool. This step is crucial as it allows for fine-tuning the thermometer's accuracy. By holding the adjusting nut, one can make small adjustments to ensure that the thermometer reads the correct temperature.

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  • 24. 

    What is the fourth step for calibrating a bimetallic stemmed thermometer

    • A.

      Rotate the head of the thermometer until it reads 32*F

    • B.

      Put the thermometer stem into ice water and wait 30 seconds

    • C.

      Fill a container with crushed ice and tap water

    • D.

      Hold the adjusting nut with a wrench or other tool

    Correct Answer
    A. Rotate the head of the thermometer until it reads 32*F
    Explanation
    The fourth step for calibrating a bimetallic stemmed thermometer is to hold the adjusting nut with a wrench or other tool. This step is important because it allows for fine-tuning of the thermometer's reading. By holding the adjusting nut, the user can make small adjustments to ensure that the thermometer accurately displays the desired temperature, in this case, 32°F. This step helps to ensure the thermometer is calibrated correctly and provides accurate temperature measurements.

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  • 25. 

    The right thermometer to check internal temperature of a chicken breast

    • A.

      Bimetallic stemmed thermometer, thermocouple with penetration probe.

    • B.

      Thermocouple with immersion probe

    • C.

      Thermocouple with surface probe

    • D.

      Thermocouple with air probe

    • E.

      Infrared thermometer

    Correct Answer
    A. Bimetallic stemmed thermometer, thermocouple with penetration probe.
    Explanation
    A bimetallic stemmed thermometer is a good choice for checking the internal temperature of a chicken breast because it has a long stem that can penetrate the meat to accurately measure its internal temperature. The bimetallic design ensures accurate readings by using two different metals with different rates of expansion. Additionally, a thermocouple with a penetration probe is also a suitable option as it can be inserted into the chicken breast to measure its internal temperature accurately. Both of these thermometers are designed specifically for measuring the internal temperature of food and are therefore the right choices for this purpose.

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  • 26. 

    The right thermometer to check internal temperature of a roast

    • A.

      Bimetallic stemmed thermometer, thermocouple with penetration probe.

    • B.

      Thermocouple with immersion probe

    • C.

      Thermocouple with surface probe

    • D.

      Thermocouple with air probe

    • E.

      Infrared thermometer

    Correct Answer
    A. Bimetallic stemmed thermometer, thermocouple with penetration probe.
    Explanation
    A bimetallic stemmed thermometer is suitable for checking the internal temperature of a roast because it has a metal coil that expands or contracts with temperature changes, indicating the temperature on a scale. This type of thermometer can be inserted into the roast to measure its internal temperature accurately. Additionally, a thermocouple with a penetration probe is also a suitable option as it can be inserted into the roast to measure its internal temperature. Both of these thermometers provide accurate readings for checking the internal temperature of a roast.

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  • 27. 

    The right thermometer to check internal temperature of a large stockpot of soup.

    • A.

      Bimetallic stemmed thermometer, thermocouple with penetration probe.

    • B.

      Thermocouple with immersion probe

    • C.

      Thermocouple with surface probe

    • D.

      Thermocouple with air probe

    • E.

      Infrared thermometer

    Correct Answer
    B. Thermocouple with immersion probe
    Explanation
    A thermocouple with an immersion probe would be the right thermometer to check the internal temperature of a large stockpot of soup. The immersion probe is designed to be inserted into liquids, allowing it to accurately measure the temperature of the soup. The thermocouple technology ensures accurate and fast temperature readings.

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  • 28. 

    The right thermometer to check surface temperature of a grill.

    • A.

      Bimetallic stemmed thermometer

    • B.

      Thermocouple with penetration probe.

    • C.

      Thermocouple with immersion probe, Infrared thermometer

    • D.

      Thermocouple with surface probe

    • E.

      Thermocouple with air probe

    Correct Answer
    C. Thermocouple with immersion probe, Infrared thermometer
    Explanation
    The correct answer is Thermocouple with immersion probe, Infrared thermometer. A bimetallic stemmed thermometer is not suitable for checking the surface temperature of a grill as it is designed for measuring internal temperatures. A thermocouple with penetration probe is also not ideal as it is meant for measuring the internal temperature of food. A thermocouple with surface probe is a better option, but it may not provide an accurate reading of the grill surface temperature. The best options for checking the surface temperature of a grill are a thermocouple with immersion probe or an infrared thermometer, as they are specifically designed for measuring surface temperatures.

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  • 29. 

    The right thermometer to check air temperature of a cooler

    • A.

      Bimetallic stemmed thermometer

    • B.

      Thermocouple with penetration probe.

    • C.

      Thermocouple with immersion probe

    • D.

      Thermocouple with surface probe

    • E.

      Thermocouple with air probe

    Correct Answer
    E. Thermocouple with air probe
    Explanation
    A thermocouple with an air probe would be the right thermometer to check the air temperature of a cooler. This is because the air probe is specifically designed to measure the temperature of the surrounding air. The thermocouple is a type of thermometer that uses two different metals to generate a voltage proportional to the temperature difference between the two ends. Therefore, by using a thermocouple with an air probe, you can accurately measure the temperature of the air inside the cooler.

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  • 30. 

    What is the most important factor in choosing an approved food supplier?

    • A.

      It has a HACCP program or food safety system

    • B.

      It has documented manufacturing an packing practices

    • C.

      Its warehouse is close to the establishment, reducing shipping time

    • D.

      It has been inspected and complies with local, state, and federal laws

    Correct Answer
    D. It has been inspected and complies with local, state, and federal laws
    Explanation
    The most important factor in choosing an approved food supplier is that it has been inspected and complies with local, state, and federal laws. This ensures that the supplier meets all the necessary regulations and standards related to food safety and quality. It indicates that the supplier is operating legally and follows the required guidelines, reducing the risk of any potential health hazards or violations. The inspection and compliance with laws provide assurance that the supplier is reliable and trustworthy in providing safe and compliant food products.

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  • 31. 

    Containers of raw shucked shellfish bigger than one half gallon must have the name and address of the packer, the certification number, and a

    • A.

      Shellstock identification tag

    • B.

      Shucked date

    • C.

      Harvest date

    • D.

      USDA inspection mark

    Correct Answer
    B. Shucked date
    Explanation
    Containers of raw shucked shellfish bigger than one half gallon must have the name and address of the packer, the certification number, and a shucked date. This is because the shucked date is important information for consumers and regulators to know the freshness and quality of the shellfish. It allows them to track and trace the product, ensuring it is safe for consumption. Additionally, the shucked date helps in maintaining proper inventory control and rotation of stock for the packer.

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  • 32. 

    What is the maximum acceptable receiving temperature for fresh beef?

    • A.

      35*F

    • B.

      41*F

    • C.

      45*F

    • D.

      50*F

    Correct Answer
    B. 41*F
    Explanation
    The maximum acceptable receiving temperature for fresh beef is 41°F. This temperature is considered safe for storing and handling fresh beef to prevent the growth of harmful bacteria. Temperatures higher than this can increase the risk of bacterial growth and spoilage, potentially leading to foodborne illnesses. It is important to maintain proper temperature control to ensure the safety and quality of fresh beef.

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  • 33. 

    In top to bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

    • A.

      Lettuce, fresh salmon, fresh pork roast, fresh chicken breast

    • B.

      Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce

    • C.

      Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon

    • D.

      Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

    Correct Answer
    A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breast
    Explanation
    The correct order for storing the items in a cooler is based on their ideal storage temperature. Lettuce should be stored first as it requires the coldest temperature. Fresh salmon should be stored next as it also requires a cold temperature. Fresh pork roast should be stored after salmon as it requires a slightly higher temperature. Fresh chicken breasts should be stored last as they require the highest temperature among the given items.

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  • 34. 

    What is the warmest acceptable receiving temperature for eggs?

    • A.

      32*F

    • B.

      41*F

    • C.

      45*F

    • D.

      50*F

    Correct Answer
    C. 45*F
    Explanation
    The warmest acceptable receiving temperature for eggs is 45°F. This temperature is considered safe for eggs as it falls within the recommended range for storing eggs. Temperatures above this range can promote the growth of bacteria, while temperatures below can cause the eggs to freeze and potentially crack. Therefore, 45°F is the ideal temperature to ensure the eggs remain fresh and safe for consumption.

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  • 35. 

    Where should raw poultry be placed in a cooler?

    • A.

      On the top shelf

    • B.

      Next to produce

    • C.

      On the bottom shelf

    • D.

      Above ready to eat food

    Correct Answer
    C. On the bottom shelf
    Explanation
    Raw poultry should be placed on the bottom shelf of a cooler to prevent cross-contamination. Placing it on the bottom shelf ensures that any juices or bacteria from the poultry do not drip onto other foods, especially ready-to-eat items, which could lead to foodborne illnesses. This placement helps maintain food safety and prevents the spread of harmful bacteria.

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  • 36. 

    Why is first in, first out (FIFO) storage used?

    • A.

      To ensure that the oldest food is used first

    • B.

      To ensure that the newest food is used first

    • C.

      To reduce the time it takes to store new shipments

    • D.

      To use food that has passed its expiration date

    Correct Answer
    A. To ensure that the oldest food is used first
    Explanation
    FIFO storage is used to ensure that the oldest food is used first. This is important because it helps prevent food waste by ensuring that perishable items are used before they expire. By following the FIFO method, businesses can rotate their inventory and use up older products before they spoil, reducing the likelihood of food going to waste. This practice also helps maintain product quality and freshness, as older items are used and replaced with newer ones.

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  • 37. 

    What is the warmest temperature at which ground beef can be safely stored?

    • A.

      0*F

    • B.

      32*F

    • C.

      41*F

    • D.

      60*F

    Correct Answer
    C. 41*F
    Explanation
    Ground beef should be stored at a temperature below 41*F to ensure safety. This is because bacteria can grow rapidly at temperatures above 41*F, increasing the risk of foodborne illnesses. Storing ground beef at temperatures below 41*F helps to slow down bacterial growth and maintain its quality for a longer period of time. Therefore, 41*F is the warmest temperature at which ground beef can be safely stored.

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  • 38. 

    Large ice crystals in a case of frozen food are evidence that the product may have been

    • A.

      Received at 6*F to 10*F

    • B.

      Stored at 6*F to 10*F

    • C.

      Shipped correctly

    • D.

      Thawed and refrozen

    Correct Answer
    D. Thawed and refrozen
    Explanation
    Large ice crystals in a case of frozen food indicate that the product may have been thawed and refrozen. When food is thawed and then refrozen, the water present in the food forms large ice crystals due to the repeated freezing and melting process. This can affect the quality and safety of the food, as it can lead to texture changes, loss of nutrients, and potential bacterial growth. Therefore, the presence of large ice crystals suggests that the product may not be safe for consumption.

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  • 39. 

    How should cartons of coleslaw be checked for correct receiving temperature?

    • A.

      Check the interior air temperature of the delivery truck

    • B.

      Open a carton and insert a thermometer stem into the food

    • C.

      Place a thermometer against the outside of the carton

    • D.

      Touch the carton to see if it is cold

    Correct Answer
    B. Open a carton and insert a thermometer stem into the food
    Explanation
    To check the correct receiving temperature of cartons of coleslaw, it is necessary to open a carton and insert a thermometer stem into the food. This method allows for an accurate measurement of the temperature of the coleslaw itself, ensuring that it meets the required temperature standards for safe consumption. Checking the interior air temperature of the delivery truck or placing a thermometer against the outside of the carton may not provide an accurate reading of the coleslaw's temperature. Simply touching the carton to see if it is cold is not a reliable method for checking the receiving temperature.

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  • 40. 

    A box of sirloin steaks carries a state department of agriculture inspection stamp. What does this stamp indicate?

    • A.

      The steaks are free of disease causing microorganism

    • B.

      The meat and processing plant have met certain standards.

    • C.

      The meat wholesaler meets USDA or a state department of agriculture quality grading standards.

    • D.

      The farm that supplied the beef uses only certified animal feed.

    Correct Answer
    B. The meat and processing plant have met certain standards.
    Explanation
    The state department of agriculture inspection stamp indicates that the meat and processing plant have met certain standards. This stamp is given after the meat and processing plant undergo a thorough inspection to ensure that they meet specific criteria set by the department. This includes factors such as proper handling, storage, sanitation, and adherence to regulations. The stamp serves as a guarantee to consumers that the meat they are purchasing has been produced in a facility that meets the required standards for safety and quality.

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  • 41. 

    At what temperature should dry storage rooms be kept

    • A.

      35*F to 40*F

    • B.

      40*F to 60*F

    • C.

      50*F to 70*F

    • D.

      75*F to 90*F

    Correct Answer
    C. 50*F to 70*F
    Explanation
    Dry storage rooms should be kept at a temperature between 50*F to 70*F. This temperature range helps to maintain the quality and freshness of stored food items. Temperatures below 50*F can cause freezing and spoilage of certain products, while temperatures above 70*F can promote bacterial growth and accelerate the deterioration of food. Therefore, keeping the storage rooms within the range of 50*F to 70*F ensures optimal conditions for food preservation.

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  • 42. 

    When storing food using the FIFO method, the food with the earliest use by dates should be stored

    • A.

      Below food with later use by dates

    • B.

      Behind food with later use by dates

    • C.

      In front of food with later use by dates

    • D.

      Alongside food with later use by dates

    Correct Answer
    C. In front of food with later use by dates
    Explanation
    When using the FIFO (First-In, First-Out) method to store food, it means that the food items that were received or purchased first should be used or consumed first. In order to follow this method, the food with the earliest use by dates should be stored in front of the food with later use by dates. This ensures that the older food is used before the newer food, reducing the risk of food waste and ensuring that the food is consumed before it expires.

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  • 43. 

    An operation that has prepped tuna salad can store it at 41*F or lower for a maximum of how many days?

    • A.

      1

    • B.

      3

    • C.

      7

    • D.

      14

    Correct Answer
    C. 7
    Explanation
    The correct answer is 7. This means that the operation can store prepped tuna salad at 41*F or lower for a maximum of 7 days. This is likely based on food safety guidelines or regulations that recommend a maximum storage time for prepped tuna salad to ensure its freshness and prevent the growth of harmful bacteria.

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  • 44. 

    It is important to avoid lining cooler shelves with aluminum foil because the foil

    • A.

      Can restrict the flow of cold air

    • B.

      Can give food a metallic flavor

    • C.

      Reduces visibility

    • D.

      Prevents leaks from reaching the floor drain

    Correct Answer
    A. Can restrict the flow of cold air
    Explanation
    Lining cooler shelves with aluminum foil can restrict the flow of cold air. Aluminum foil acts as a barrier, preventing the cold air from circulating properly within the cooler. This can result in uneven cooling and potentially lead to spoilage of food items. By avoiding the use of aluminum foil, the cold air can freely circulate, ensuring that the cooler maintains a consistent and appropriate temperature for food storage.

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  • 45. 

    When storing TCS, ready to eat food that was prepared on site, what information must be included on the label.

    • A.

      Potential allergens

    • B.

      Product ingredients

    • C.

      Nutritional information

    • D.

      Sell by or discard date

    Correct Answer
    D. Sell by or discard date
    Explanation
    When storing TCS, ready to eat food that was prepared on site, it is important to include the sell by or discard date on the label. This information is crucial for ensuring food safety and preventing the consumption of expired or spoiled food. The sell by or discard date helps to indicate the freshness and quality of the product, allowing consumers to make informed decisions about its consumption.

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  • 46. 

    Accept or Reject: Chicken received at an internal temperature of 50*F

    • A.

      Accept

    • B.

      Reject

    Correct Answer
    B. Reject
    Explanation
    The chicken should be rejected because it was received at an internal temperature of 50°F. This temperature is within the danger zone (40-140°F) where bacteria can grow rapidly and cause foodborne illnesses. According to food safety guidelines, perishable foods like chicken should be stored and received at temperatures below 40°F or above 140°F to ensure food safety.

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  • 47. 

    Accept or Reject: Can of red kidney beans with a small dent on one side of the can

    • A.

      Accept

    • B.

      Reject

    Correct Answer
    B. Reject
    Explanation
    The correct answer is "Reject" because a can of red kidney beans with a small dent on one side of the can may indicate that the can is damaged or compromised. This dent could potentially lead to a breach in the can's seal, allowing air or bacteria to enter and spoil the contents of the can. Therefore, it is safer to reject the can to ensure food safety.

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  • 48. 

    Accept or Reject: Eggs received at an air temperature of 45*F

    • A.

      Accept

    • B.

      Reject

    Correct Answer
    A. Accept
    Explanation
    The eggs can be accepted because an air temperature of 45°F is within the safe range for storing eggs. Eggs should be stored at temperatures below 45°F to prevent bacterial growth and maintain their quality. Therefore, receiving eggs at this temperature is acceptable.

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  • 49. 

    Accept or Reject: Fresh salmon with flesh that springs back when touched

    • A.

      Accept

    • B.

      Reject

    Correct Answer
    A. Accept
    Explanation
    Fresh salmon with flesh that springs back when touched is a sign of its freshness and quality. When the flesh springs back, it indicates that the salmon is firm and has not started to deteriorate. This is because fresh salmon has a high water content, which gives it a firm texture. On the other hand, if the flesh feels soft or leaves an indentation when touched, it suggests that the salmon is not fresh and may have started to spoil. Therefore, accepting fresh salmon with flesh that springs back when touched is the correct choice.

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  • 50. 

    Accept or Reject: Bag of flour that is dry but has a watermark on it.

    • A.

      Accept

    • B.

      Reject

    Correct Answer
    B. Reject
    Explanation
    The answer is "Reject" because a bag of flour that is dry but has a watermark on it suggests that the flour may have been exposed to moisture or water, which could potentially affect its quality and safety for consumption. Therefore, it is not advisable to accept such a bag of flour.

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