Trivia Quiz: Virtual Food Safety Exam!

2.

__________must be stored at an internal temperature of 41 or lower.

Shell eggs
Fresh whole lobster
Live shellfish
Ultra High Temperature/UHT foods NOT aseptically packaged

Correct Answer

A. Ultra High Temperature/UHT foods NOT aseptically packaged

Explanation

Ultra High Temperature/UHT foods that are not aseptically packaged must be stored at an internal temperature of 41 degrees Fahrenheit or lower. This means that these types of foods are highly perishable and can spoil quickly if not stored at the correct temperature. It is important to follow proper storage guidelines to ensure the safety and quality of these foods.

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3

3.

A can of strawberries dated 8/10 is stored in front of another can of strawberries, dated 8/30. This is an example of

FIFO
HACCP
Storage prevention
Can rotation

Correct Answer

A. FIFO

Explanation

FIFO stands for "first in, first out" and refers to a method of organizing and using inventory or food products based on their purchase or production date. In this scenario, the can of strawberries dated 8/10 is stored in front of the can dated 8/30, indicating that the older can should be used or sold first before the newer one. This practice helps to ensure that products are used in the order they were received, minimizing waste and ensuring freshness.

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4

4.

“Flow of food” refers to the

Amount of time food is left in storage.
Proper food-storage methods.
Path that food travels through an establishment.
Amount of time it takes to prepare a dish.

Correct Answer

A. Path that food travels through an establishment.

Explanation

"Flow of food" refers to the path that food takes as it travels through an establishment. This includes all the steps involved in the handling, preparation, cooking, and serving of food. It encompasses the entire journey of food from the moment it enters the establishment until it is served to the customer. Proper food-storage methods, the amount of time food is left in storage, and the time it takes to prepare a dish are all important factors within the flow of food, but they are not the sole definition of it.

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1

5.

Which of the following practices would prevent cross-contamination?

Designating color-coded cutting boards for beef, poultry, and produce
Cooking poultry to 165ºF (74ºC) for 15 seconds
Storing flour in the dry-storage area
Hiring a pest management organization to rid your establishment of cockroaches

Correct Answer

A. Designating color-coded cutting boards for beef, poultry, and produce

Explanation

Designating color-coded cutting boards for beef, poultry, and produce would prevent cross-contamination because it ensures that different types of food are not being prepared on the same surface. This reduces the risk of bacteria from one type of food contaminating another type of food. By using separate cutting boards for each type of food, it helps maintain food safety and prevents the spread of harmful bacteria.

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6.

When you are receiving a delivery of food for your establishment, it is important that you

Refrigerate it before inspecting it.
Check the temperature and quality before accepting it.
Store it with other recent deliveries.
Take it out of its original packaging before storing it.

Correct Answer

A. Check the temperature and quality before accepting it.

Explanation

When receiving a delivery of food for your establishment, it is crucial to check the temperature and quality before accepting it. This is important to ensure that the food is safe for consumption and meets the necessary standards. By checking the temperature, you can ensure that the food has been properly stored and is not at risk of bacterial growth. Assessing the quality allows you to identify any signs of spoilage or damage, ensuring that only fresh and safe food is accepted. By conducting these checks before accepting the delivery, you can prevent any potential food safety issues and maintain the quality of your establishment's food.

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1

7.

Food should be stored

In boxes that are packed tightly together.
Out of sunlight.
At temperatures between 41°F (5°C) and 50°F (10°C).
In boxes that are pushed next to the walls.

Correct Answer

A. Out of sunlight.

Explanation

Food should be stored out of sunlight because exposure to sunlight can cause the food to spoil more quickly. Sunlight can increase the temperature of the food, which can promote the growth of bacteria and other microorganisms. Additionally, sunlight can also cause certain nutrients in the food to degrade, leading to a loss of nutritional value. Therefore, storing food in a cool, dark place can help to extend its shelf life and maintain its quality.

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2

8.

What is two-stage cooling?

The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours
The process by which cooked food is cooled to 70ºF (21ºC) within four hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional two hours
The process by which cooked food is kept at room temperature until it reaches 70ºF (21ºC), and then from 70ºF to 41ºF (21ºC to 5ºC) in an additional four hours
The process by which cooked food is cooled from 125ºF to 70ºF (52ºC to 21ºC) in four hours and then from 70ºF to 41ºF (21ºC to 5ºC) in two hours

Correct Answer

A. The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours

Explanation

Two-stage cooling refers to the process of cooling cooked food in two stages. In the first stage, the food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours. Then, in the second stage, the food is further cooled from 70ºF to 41ºF (21ºC to 5ºC) or lower within an additional four hours. This entire process takes a total of six hours to ensure that the food reaches a safe temperature for storage and to prevent bacterial growth.

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2

9.

Which of the following are methods to cool food quickly and safely, except

Stirring food as it cools
Dividing large containers of food into smaller containers or shallow pans.
Cutting large food items, such as meat, into smaller pieces.
Placing it uncovered into the freezer.

Correct Answer

A. Placing it uncovered into the freezer.

Explanation

Placing food uncovered into the freezer is not a safe method to cool food quickly. When food is placed uncovered in the freezer, it is exposed to the air and can easily become contaminated with bacteria or other pathogens. Additionally, leaving food uncovered in the freezer can lead to freezer burn, which can affect the quality and taste of the food. Therefore, it is important to cover food before placing it in the freezer to ensure safe and effective cooling.

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10.

What is the maximum amount of time that should pass before the internal the temperature of food held in hot-holding equipment is checked?

30 minutes
1 hour
2 hours
4 hours

Correct Answer

A. 4 hours

Explanation

The maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked is 4 hours. This is important to ensure that the food is being held at a safe temperature to prevent bacterial growth and foodborne illnesses. Regular temperature checks help to monitor the quality and safety of the food being held in hot-holding equipment.

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Trivia Quiz: Virtual Food Safety Exam!

What is the correct order to store foods in the refrigerator, from TOP to BOTTOM?

Quiz Preview

__________must be stored at an internal temperature of 41 or lower.

A can of strawberries dated 8/10 is stored in front of another can of strawberries, dated 8/30. This is an example of

“Flow of food” refers to the

Which of the following practices would prevent cross-contamination?

When you are receiving a delivery of food for your establishment, it is important that you

Food should be stored

What is two-stage cooling?

Which of the following are methods to cool food quickly and safely, except

What is the maximum amount of time that should pass before the internal the temperature of food held in hot-holding equipment is checked?