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The cold storage time for ground beef in a refrigerator set to 40°F or below is:


A) 1 to 2 days
B) 3 to 4 days
C) 5 to 6 days
D) 7 to 10 days

E) B) and D)
F) C) and D)

Correct Answer

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A food outbreak is defined as an event:


A) With two or more food borne illness complaints
B) When the CDC says it's a food outbreak
C) When there is evidence of a food borne illness
D) Defined by local standards

E) B) and C)
F) A) and D)

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The term "NSF" stands for:


A) Non-safe food
B) Non-semolina flour
C) National Sanitation Foundation
D) Non-standard foods

E) None of the above
F) B) and D)

Correct Answer

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The two categories of microbial induced food borne illness can be described through the following two terms:


A) Intoxication and Contaminant
B) Infection and Intoxication
C) Contaminant and Expulsion
D) Expulsion and Intoxication

E) All of the above
F) B) and C)

Correct Answer

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To help employees understand the local ordinances of food safety, the following actions are recommended:


A) Create an extensive employee food safety manual
B) Have daily discussion on proper food handling techniques
C) Post signs that detail the basic food safety techniques
D) All of the above

E) None of the above
F) All of the above

Correct Answer

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The greatest threat of Salmonella contamination can be traced to which of the following foods:


A) Eggs
B) Turkey meat
C) Chicken wings
D) All of the above

E) None of the above
F) All of the above

Correct Answer

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Hand Sanitizers are an acceptable form of hand sanitation because:


A) They are just as effective as washing your hands
B) They kill all of the bacteria on your hands
C) Provide more protection than washing your hands
D) It is not an acceptable form of hand sanitation

E) B) and C)
F) All of the above

Correct Answer

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What method do bacteria use to reproduce?


A) Releasing spores
B) Dividing in two
C) Merging and then dividing
D) All of the above

E) All of the above
F) A) and B)

Correct Answer

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Which of the following sources of food is not acceptable to serve in a restaurant?


A) Home preserved foods
B) Canned foods
C) Imported Foods
D) Seafood

E) All of the above
F) A) and C)

Correct Answer

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Foods should not be kept in the Danger Zone for more than:


A) 1 hour
B) 4 hours
C) 10 hours
D) 1 eight hour shift

E) B) and D)
F) A) and C)

Correct Answer

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A food borne infection occurs when:


A) Toxins in bacteria reach a dangerous level
B) Bacteria enter the blood stream
C) A customer is exposed to HIV
D) A food has a foamy outer surface and smells nutty

E) C) and D)
F) B) and D)

Correct Answer

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The most important action a cook can take to control food borne disease is:


A) Washing their hands often
B) Wearing a hair net or some other sort of hair covering
C) Washing their uniform daily
D) Wearing gloves

E) B) and C)
F) A) and D)

Correct Answer

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Which of the following areas are prohibited for storing food?


A) Refrigerators
B) Freezers
C) Passageways
D) Dry Storage

E) A) and B)
F) None of the above

Correct Answer

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