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PART II: The Flow of Food

Quiz by Timothy Kelly

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20 questions
Show answers
  • Q1
    What is the range of the Temperature Danger Zone?
    0 F to 32 F
    41 F to 135 F
    70 F to 125 F
    50 F to 140 F
    30s
  • Q2
    A Critical Control Point is a point
    in the cooking process where food is tasted
    when chemically contaminated food is identified
    in a recipe when ingredients are added
    where measures can be applied to prevent hazards
    30s
  • Q3
    The temperature of a roast is checked to see if it has met its critical limit of 145F for 4 minutes. This is an example of which HACCP Principle.
    Verification
    Record Keeping
    Monitoring
    Hazard Analysis
    30s
  • Q4
    First In – First Out (FIFO) is a method of . . .
    Record Keeping
    Pest Control
    Temperature Control
    Stock Rotation
    30s
  • Q5
    How should food be labeled if stored out of its original container?
    Foodhandlers Name and the Date
    Contents and Date
    Date and temperature at the time of storage
    Foodhandlers Name and Title
    30s
  • Q6
    If food-contact surfaces are in constant use, they must be cleaned and sanitized every ______ hours.
    2
    6
    4
    5
    30s
  • Q7
    To prevent food allergens from being transferred to food,
    Clean and sanitize utensils before use
    c. But food from an approved, reputable supplier
    a. Avoid pewter tableware and copper cookware
    b. Store cold food at 410 F or lower
    30s
  • Q8
    To measure the temperature of equipment surface use a(n) . . .
    Infrared Thermometer
    Bimetallic Stemmed Thermometer
    Thermistor
    Thermocouple
    30s
  • Q9
    What is the maximum acceptable receiving temperature for fresh beef?
    41 F
    35 F
    45 F
    50 F
    30s
  • Q10
    Where should raw poultry be placed in a cooler that includes raw and ready to eat food?
    Above the ready-to-eat food
    On the bottom shelf
    On the top shelf
    Next to the produce
    30s
  • Q11
    Thawing food at room temperature could lead to
    Poor Personal Hygiene
    Time-Temperature Abuse
    Physical Contamination
    Cross-Contamination
    30s
  • Q12
    The purpose of a food safety management system is to . . .
    Identify, document, and use the correct methods of receiving food.
    Identify and control possible hazards
    Keep all areas of the facility clean and pest free
    Identify, tag, and repair faulty equipment within the operation.
    30s
  • Q13
    The amount of time objects remain in a sanitation solution is known as . . .
    Immersion Time
    Heat Sanitation Time
    Contact Time
    Cross Contamination Time
    30s
  • Q14
    What is the correct order of steps utilizing a 3-compartment sink?
    Wash, Scour, Sanitize, Rinse, Air Dry
    Scrape, Wash, Rinse, Sanitize, Air Dry
    Air Dry, Wash, Rinse, Sanitize, Scrape
    Pre-Rinse, Sanitize, Wash, Rinse, Towel Dry
    30s
  • Q15
    An IPM stands for . . .
    Intrepid Planning Model
    Inside Production Meeting
    Integrated Pest Managment
    Internal Public Main
    30s

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