5.20 Study Questions

Question 1

What is the most important factor in choosing a food supplier?

A It is recommended by others in the industry.

B_ It has a HACCP program or other food safety system.

C It has documented manufacturing and packing practices.

D It has been inspected and complies with local, state, and federal laws.

Answer 1

D

Question 2

What is the best method of checking the temperature of vacuum-packed meat?

A Lay the thermometer stem or probe on the surface of the top package.

B_ Place the thermometer stem or probe between two packages of product.

C Open a package and insert the thermometer stem or probe into the product.

D_ Insert the thermometer stem or probe through the package

Answer 2

B

Question 3

What is the correct temperature for receiving cold TCS food?

A 32°F (0°C) or lower

B_ 41°F (5°C) or lower

C 45°F (7°C) or lower

D_ 50°F (10°C) or lower

Answer 3

B

Question 4

Milk can be received at 45°F (7°C) under what condition?

A It is thrown out after 2 days.

B_ It is cooled to 41°F (5°C) or lower in 4 hours.

C It is immediately cooled to 41°F (5°C) or lower.

D_ It is served or used in the operation within 2 hours.

Answer 4

B

Question 5

What causes large ice crystals to form on frozen food and it’s packaging?

A Cross-contact

B_ Cross-contamination

C Time-temperature abuse

D Incorrect cleaning and sanitizing

Answer 5

C

Question 6

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

A List of all ingredients

B_ List of common allergens

C_ Date that the food was received

D_ Date that the food should be

Answer 6

D

Question 7

When must you discard tuna salad that was prepped on July 19?

A July 21
B July 23
C July 25
D July 27

Answer 7

C

Question 8

What is the problem with storing raw ground turkey above raw ground pork?

A Cross-contamination

B_ Poor personal hygiene

C Time-temperature abuse

D_ Cross-contact with allergens

Answer 8

A

Question 9

Due to an operation’s space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order?

A According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom

B According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom

C According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

D According to minimum acceptable storage temperatures,with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom

Answer 9

C

Question 10

How many inches (centimeters) from the floor should food be stored?

A Atleast 1 inch (8 cm)

B At least 2 inches (5 cm)

C At least 4 inches (10 cm)

D At least 6 inches (15 cm)

Answer 10

D