Title: Final Exam
Course: FST1000-Grant > Section: Week 16 Final Exam

Q: Which group of individuals has a higher risk of foodborne illness?
- teenagers
- elderly people
- women
- vegetarians
A: elderly people

Q: Parasites are commonly associated with
- seafood.
- eggs.
- potatoes.
- ready-to-eat food.
A: seafood.

Q: Ciguatera toxin is commonly found in
- amberjack.
- pollock.
- tuna.
- cod.
A: amberjack.

Q: Which is  a  TCS food?
- saltines
- bananas
- baked potato
- coffee
A: baked potato

Q: Metal shavings are which type of contaminant?
- biological
- physical
- chemical
- microbial
A: physical

Q: What should food service operators do to prevent the spread of Hepatitus A?
- Cook food to minimum internal temperatures.
- Freeze fish for 36 hours before serving.
- Exclude staff with jaundice from the operation.
- Purchase mushrooms from approved, reputable suppliers.
A: Exclude staff with jaundice from the operation.

Q: To wash hands correctly, a food handler must first
- apply soap.
- wet hands and arms.
- scrub hands and arms vigorously.
- use a single-use paper towel to dry hands.
A: wet hands and arms.

Q: What should a food service operator do to prevent customer illness from Shigella spp?
- Freeze food at temperatures below 0^o F.
- Exclude food handlers with diarrhea.
- Purchse shellfish from approved suppliers.
- ontrol flies inside and outside the operation.
A: ontrol flies inside and outside the operation.

Q: What must a food handler with a hand wound do to safely work with food?
- Bandage the wound with an impermable cover and wear a single use glove.
- Bandage the wound and avoid contact with food for the rest if the shift.
- Wash the wound and wear a single use glove.
- Apply iodine solution and a permeable bandage.
A: Bandage the wound with an impermable cover and wear a single use glove.

Q: What item is considered acceptable work attire for a food handler?
- false eyelashes
- nail polish
- plain band ring
- antimicrobial plastic watch band
A: plain band ring

Q: What task requires food handlers to to wash their hands before and after doing it?
- aking out garbage.
- Touching clothing or aprons.
- Handling raw meat, poultry, or seafood.
- Using chemicals that might affect food safety.
A: Handling raw meat, poultry, or seafood.

Q: Which action requires a food handler to change gloves?
- The food handler has been working with raw seafood at temperatures above 41^o F (5^oC).
- The food handler is prepping raw chicken on a yellow cutting board.
- The food handler has been working around raw ground beef for an hour.
- The food handler is wearing gloves that are torn.
A: The food handler is wearing gloves that are torn.

Q: How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
- Use an air probe to check the temperature of the delivery truck.
- Hold an infrared thermometer to the outside of the case or carton.
- Place the thermometer stem between shipping boxes for a reading.
- Place the thermometer stem into an opened carton.
A: Place the thermometer stem into an opened carton.

Q: When should a shipment of fresh chicken be rejected?
- The flesh of the chicken appers moist.
- Shellstock identification tags are attached to the container.
- The flesh of the chicken is firm and springs back when touched.
- The receiving temperature is 50^o F (10^o C).
A: The receiving temperature is 50^o F (10^o C).

Q: Where should ground fish be stored in a cooler?
- Above Shellfish
- Below ground poultry
- Above ready-to-eat food
- Below pork roasts
A: Below pork roasts

Q: What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41^oF (5^o C)
- 3 days
- 5 days
- 7 days
- 10 days
A: 7 days

Q: In a top-to-bottom order, how should fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
- Lettuce, fresh beef roast, ground chicken, fresh halibut
- Lettuce, fresh halibut, fresh beef roast, ground chicken
- fresh halibut, lettuce, ground chicken, fresh roast beef
- fresh halibut, ground chicken, fresh roast beef, lettuce
A: Lettuce, fresh halibut, fresh beef roast, ground chicken

Q: What organization requires Safety Data Sheets?
- Food and Drug Administration
- Occupational Safety and Health Administration
- environmental Protection Agency
- National Restaurant Association
A: Occupational Safety and Health Administration

Q: What is the minimum internal cooking temperature for green beans that are hot-held for service?
- 165^o F (74^o C)
- 155^o F (68^o C)
- 145^o F (63^o C)
- 135^o F (57^o C)
A: 135^o F (57^o C)

Q: What food item does the FDA advise against offering on a children's menu?
- rare cheeseburgers
- egg salad
- peanut butter and jelly sandwiches
- fried shrimp
A: rare cheeseburgers

Q: TCS food reheated for hot-holding must reach what temperature?
- 135^o F (57^o C) for 15 seconds
- 145^o F (63^o C) for 15 seconds
- 155^o F (68^o C) for 15 seconds
- 165^o F (74^o C) for 15 seconds
A: 165^o F (74^o C) for 15 seconds

Q: What method should never be used to thaw food?
- Place the item in a cooler.
- Place the item on a prep counter.
- Microwave the item.
- Begin cooking item in its frozen state.
A: Place the item on a prep counter.

Q: When partially cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
- 60 minutes
- 45 minutes
- 30 minutes
- 15 minutes
A: 60 minutes

Q: Food held at 41^o F (5^o C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
- 2 hours
- 4 hours
- 6 hours
- 8 hours
A: 6 hours

Q: Hot TCS food can be held without temperature control for a maximum of
- 2 hours
- 4 hours
- 6 hours
- 8 hours
A: 4 hours

Q: Which food may be re-served to customers?
- Unused, uncovered condiments
- Uneaten bread
- Unopened pre-packaged food
- Unused whole fruit garnish
A: Unopened pre-packaged food

Q: Which of the following practices using ice should never be done?

A. Make ice from water that is safe to drink.

B. Use ice as an ingredient if it was used to keep food cold.

C. Touch ice with hands or use a glass to scoop ice.

D. Store scoops outside of the ice machine in a clean, protected location.
- Answers A and B
- Answers C and D
- Answers B and C
- Answers A and D
A: Answers B and C

Q: What is the minimum water temperature required when using hot water to sanitize objects?
- 171^o F (77^o C)
- 173^o F (78^o C)
- 176^o F (80^o C)
- 179^o F (81^o C)
A: 171^o F (77^o C)

Q: Which of the following should never be done?
- Store chemicals above food or food-contact surfaces.
- Separate chemicals from food and food-contact surfaces by spacing and partitioning.
- Store chemicals away from prep areas, food-storage areas, and service areas.
- Purchase chemicals from approved, reputable suppliers.
A: Store chemicals above food or food-contact surfaces.

Q: What is the final step in cleaning and sanitizing a prep table?
- Sanitizing the surface.
- Allowing the surface to air-dry after sanitizing.
- Washing the surface.
- Rinsing the surface after sanitizing.
A: Allowing the surface to air-dry after sanitizing.

Q: What is the minimum time an iodine sanitizer solution must be in contact with the object to be sanitized?
- 15 seconds
- 30 seconds
- 45 seconds
- 60 seconds
A: 30 seconds

Q: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
- Every 2 hours
- Every 4 hours
- Every 6 hours
- Every 8 hours
A: Every 4 hours

Q: What is the third step in cleaning and sanitizing items in a three-compartment sink?
- sanitizing
- air-drying
- rinsing
- washing
A: rinsing

Q: What type of thermocouple probe should be used to check the internal temperature of a beef roast?
- air
- surface
- immersion
- penetration
A: penetration

Q: What food safety practice can prevent cross-contact?
- Using only food-grade equipment.
- Washing, rinsing, and sanitizing utensils before each use.
- Keeping food frozen until use.
- Purchasing food from approved, reputable suppliers
A: Washing, rinsing, and sanitizing utensils before each use.

Q: What is the most likely cause of wheezing and hives?
- food allergies
- Norovirus
- Shigella spp
- Hepatitus A
A: food allergies

Q: What is the basic characteristic of a virus?
- Destroyed by cooking
- Grows in food
- Requires a living host to grow
- Commonly found in cattle intestines
A: Requires a living host to grow

Q: Where should staff members eat, drink, or chew gum?
- Where customers eat
- In dishwashing areas
- Outside the kitchen door
- In the designated areas
A: In the designated areas

Q: When can a food handler with a sore throat and a fever return to work with or around food?
- The fever is gone for 24 hours.
- The sore throat is gone.
- A written medical release is provided.
- No symptoms are experienced of 24 hours.
A: A written medical release is provided.

Q: What should a foodservice operator do when responding to a foodborne illness outbreak?
- Notify the media
- Segregate the product
- Close the operation for the day
- Ask customers for proof of their symptoms.
A: Segregate the product

Q: When receiving a delivery of frozen shrimp, the food operator noticed ice crystals in the food and packaging. What should he do?
- Put the food in the freezer right away.
- Put the food in the refrigerator to thaw and tell the cook the special tonight is shrimp.
- Reject the shipment because there is evidence of thawing and refreezing.
- Proceed as usual, everything is fine.
A: Reject the shipment because there is evidence of thawing and refreezing.

Q: An illness is considered an outbreak when ________ or more people have the same symptoms after eating the same food.
- 2
- 20
- 50
- 100
A: 2

Q: One of the chefs has brought in ten pies that she baked in her home for the restaurant to buy from her and resell in the cooler up front to the customers as they leave. She is a fantastic chef, and you have eaten her pies before. You are very sad but you have to tell her no. Why?
- You would have to review her ingredient list in order to make a label.
- Food prepared in a private home is considered to be an unsafe source.
- Her pies have not been through a metal detector to check for metal contaminants.
- You don't have to tell her no. Buy the pie!
A: Food prepared in a private home is considered to be an unsafe source.

Q: A food handler cuts contaminated raw chicken on a red cutting board, puts down the knife, removes her gloves, throws them away and washes her hands. She then puts on new gloves and goes and removes the green peppers from the refrigerator, putting them on a cleaned and sanitized green cutting board, picks up the knife and begins to cut the peppers. What could be happening here?
- possible cross-contamination of a foodborne illness
- Work is being done here. Rejoice.
- Chicken is a TCS food. It should go back into the refrigerator first.
- Nothing as long as she is cooking the chicken and the peppers together.
A: possible cross-contamination of a foodborne illness

Q: What does TCS stand for?
- possible Toxic Contamination Source
- Total Control for Surety
- Food requiring Time and Temperature Control for Safety
- The Contaminating Supply
A: Food requiring Time and Temperature Control for Safety

Q: What is the definition of RTE? (Ready-To-Eat)
- Processed food.
- Food that can be eaten without further preparation, washing or cooking.
- Uncontaminated food.
- Food purchased at a bake sale.
A: Food that can be eaten without further preparation, washing or cooking.

Q: Salmonella Typhi is considered one of the Big Six Pathogens because:
- it is the most common foodborne illness.
- it is very difficult to kill.
- the Department of Homeland Security lists it as a potential bioterrorist agent.
- it is highly infectious and can cause severe illness.
A: it is highly infectious and can cause severe illness.

Q: Bacteria need six conditions to grow. Name three. Be sure to use correct spelling.
A: food / acidity / temperature / time / oxygen / moisture / low pH / water

Q: Hand washing stations must have.

a. hot and cold running water

b. soap

c. a way to dry hands

d. a garbage container

e. signage
- a, b, and c
- all of the thing listed, a through e
- a, b, c, and e
- all of the above (a-e) and a dispenser for antibacterial liquid
A: all of the thing listed, a through e