Food Safety Quiz
Answer Key Below
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- Bacteria that cause food poisoning:
- a) have an off taste
- b) cause off odours
- c) cannot be seen, tasted, or smelled
- d) discolour the food
- If a server reports that a customer is inquiring about the ingredients of a menu item due to severe allergy to peanuts, you should:
- a. ask the customer to eat somewhere else
- b. ignore the situation because a little bit will not likely harm anyone
- c. take the situation seriously and make sure that the customer's meal is free of all nuts, seeds, oil and related products
- Disease-causing microbes are called:
- a. parasites
- b. pathogens
- c. germs
- d. contaminants
- Proper techniques for the serving of foods to the customer:
- a. stacking of food on top of one another so that they can all be delivered to the table at the same time
- b. avoiding contact between the hands serving utensils and food by using tongs or other
- c. carrying plates with the fingers underneath the plate with the thumb just on the rim
- d. (b) and (c) only
- Bacteria grow by:
- a. budding
- b. producing spores
- c. dividing into two
- Which temperature will slow the growth of most illness-producing bacteria?
- a. 4C (40F) or less
- b. 60C (140F)
- c. 22C (72F)
- If previously cooked food is removed from the refrigerator for serving to patrons, the food must be:
- a. re-cooked to the original cooking temperature
- b. rapidly reheated to at least 74C (165F)
- c. rapidly reheated to at least 60C (140F)
- The Danger Zone is between the following temperatures:
- a. 15C (60F) and 80C (180F)
- b. 4C (40F) and 60C (140F)
- c. 7C (45F) and 67C (155F)
- d. 27C (80F) and 100C (212F)
- A foodborne infection results from eating:
- a. toxins that are present in food
- b. moulds that grow on cheeses
- c. food that contains living harmful micro-organisms
- The micro-organisms of greatest concern to the foodservice industry are:
- a. parasites
- b. moulds
- c. viruses
- d. bacteria
- The greatest cause of food-borne illness is:
- a. abuse of time/temperature and cooling/cooking of food
- b. cross-contamination
- c. improper cleaning/sanitizing of food contact surfaces
- d. lack of personal hygiene
- To prevent bacteria from growing in gravy it should be:
- a. kept in a steam table above 60C (140F)
- b. cooled by leaving it in a shallow covered bowl at room temperature until the next day
- c. reheated in a microwave oven to 43C (120F)
- The best way to determine the internal temperature of a cooked food is by:
- a. measuring the oven/refrigerator temperature
- b. use of a probe thermometer
- c. touching the food
- d. following the recipe directions
- Which of the following procedures is the most important in controlling the growth of spore-forming bacteria?
- a. thoroughly wash vegetables that will be used in soups and stews
- b. do not thaw frozen meats at room temperature
- c. supervise the personal hygiene habits of all employees
- Raw meats should be stored:
- a. above cooked meats but below produce
- b. only above food in covered containers
- c. in a covered container on the floor
- d. below and separate from all other foods
- HACCP stands for:
- a. hazardous assessment critical control point
- b. hazardous analytical crisis correction point
- c. hazardous analysis critical control point
