All pathogens, spores and toxins are destroyed by?
Refrigeration
Drying
Depriving them of oxygen
None of the above
None of the above
What should you do in the case of a foodborne illness complaint?
hint - there is only ever 1 thing to do
Advise the health unit.
To prevent anaphylaxis caused by cross-contamination, you should:
a - Scrub all food preparation areas with hot water and soap.
b - Check all food ingredients.
c - Scrape, wash, rinse, sanitize and air dry utensils and surfaces.
d - B and C
c
You do not have to report your illness to your supervisor or stay home from work, if you suffer from:
a-A rash
b-Fever
c-Diarrhea
d-Dizziness
a
To be acceptable, shellfish should:
a-be frozen.
b-have an open shell.
c-have a fishy odour.
d-have a closed shell.
d
The following types of items arrived in a delivery:
- frozen foods
- dried goods
- produce
- canned goods
- refrigerated foods
Select the correct order in which these products must be stored after delivery:
a-1, 3, 4, 2, 5
b-1, 3, 5, 2, 4
c-3 and 5, 1 and 2, 4
d-5, 1, 3, 2, 4
d
Select the FALSE statement about produce. Fresh produce should be:
a-Free from signs of spoilage, mold or insects
b-Handled carefully (to avoid unnecessary pinching, squeezing or handling);
c-Always refrigerated at 4 degrees Celsius
d-All of the above
c
A cook is taking the temperature of a stew in the hot holding section of a buffet. He uses his thermocouple thermometer to take the temperature from the center of the liquid. He reads the thermometer and concludes that the temperature is acceptable. What did he do incorrectly?
a- Nothing. This is exactly how to measure food temperatures in hot holding.
b-The cook should have stirred the food before taking the temperature.
c-The cook should have taken the temperature in two different spots.
d- The cook is using the wrong type of thermometer.
e- B and C
e
The following steps describe the calibration of a thermometer using the Ice-Point method:
- Fill a container with crushed ice and water.
- Submerge sensing area of the thermometer stem in ice-water slush.
- Wait for 20 seconds.
- Check if temperature reads 0°C (32° F).
- If necessary, adjust calibration nut until thermometer reads 0°C (32° F) while the sensing area of the stem of thermometer is still in the ice water.
Which step is not correct?
a-Step 1
b-Step 2
c-Step 3
d-Step 4
e-Step 5
f-All steps are correct
c - step 3. need to wait 30 seconds
Which statement is FALSE?
a- Turkey, meat or roast thermometers are not suitable for taking temperatures in a food premises.
b- With a digital or thermocouple thermometer, the sensing area is on the tip.
c-The sensing area of a Bi-metallic Stemmed Thermometer is at the tip.
d-Thermometers must be calibrated on a routine basis.
c
Low risk foods are:
a - Sweet or salty
b - Dry
c - Sour (acidic)
d - a and b
E - a, b and c
E
Which statement is TRUE?
a - The minimal safe internal cooking temperature for fish and shellfish is 70°C (158°F).
b- If you prepare a moose steak, make sure to cook it to at least medium rare.
c- It is acceptable to cook a boned roast to medium rare.
d - The Temperature Danger Zone is the range of temperatures between 4° and 70° Celsius.
a
The minimum safe internal cooking temperature for whole poultry is:
60°C (140°F)
66°C (150°F)
68°C (155°F)
82°C (180°F)
82°C (180°F)
Which of the following is the safest way to thaw a large food item, such as a 20-pound turkey?
- In the refrigerator
- Under potable running water at a temperature of 21°C (70°F)
- At room temperature
- In a microwave oven
- In the refrigerator
What is the minimal safe internal cooking temperature for pasta stuffed with ground chicken?
60°C (140°F)
71°C (160°F)
68°C (155°F)
74°C (165°F)
74°C (165°F)
What is the minimum safe internal cooking temperature for pork products?
60°C (140°F)
71°C (160°F)
68°C (155°F)
74°C (165°F)
71°C (160°F)
The minimum internal temperature for reheating foods must be reached within:
1 hour
2 hours
3 hours
4 hours
2 hours
Select the FALSE statement about the Temperature Danger Zone (TDZ):
a - When food is in the TDZ, spore-forming bacteria are able to remove their protective spore (coat).
b - The TDZ is the range of temperatures between 4°C (40° F) and 70°C (158° F).
c- Hot holding food at 60° (140° F) minimizes bacterial growth.
d - The chance of toxins forming in food is minimized as long as food temperature is changing rapidly.
b - The TDZ is the range of temperatures between 4°C (40° F) and 70°C (158° F).
Food must be cooled from 60° C (140° F) to 20°C (70° F) in:
1 hour
2 hours
3 hours
4 hours
2 hours
The internal temperature for reheating whole poultry must be:
60°C (140° F)
66°C (150° F)
74° C (165° F)
82° C (180° F)
74° C (165° F). It’s reheating not cooking.
Which of the following is NOT a safe method to cool a large pot of stew?
a - Cool the stew in a large deep pot in the fridge.
b - Place the pot in an ice water bath with the ice and water surrounding the pot up to food level.
c - Transfer the stew from the large pot into a large shallow pan; cool the stew in the pan at room temperature; when the temperature of the stew reaches 20°C (70°F), transfer the stew to a cooler.
d - Transfer the stew from the large pot into a large shallow pan; place the pan in a blast chiller.
a - Cool the stew in a large deep pot in the fridge.
Food must be cooled from 20° C (70° F) to 4°C (40° F) in:
1 hour
2 hours
3 hours
4 hours
4 hours
The three-compartment sink method MUST be used:
For utensils
For multi service articles
For removable parts
a and b
a, b and c
For multi service articles
The water temperature for chemical sanitizing must be at least:
23° C (73.4°F)
24° C (75.2°F)
25° C (77°F)
26° C (78.8°F)
24° C (75.2°F)
