Food Safety For A Taste Of Long Island
A short 20 question quiz on Food Safety required to become a client at A Taste of Long Island, Inc.
- 1.
What is the temperature range of the temperature danger zone?
- A.
0°F to 212°F (-18°C to 100°C)
- B.
32°F to 100°F (0°C to 38°C)
- C.
41°F to 135°F (5°C to 57°C)
- D.
70°F to 155°F (21°C to 68°C)
Correct Answer
C. 41°F to 135°F (5°C to 57°C)Explanation
The temperature danger zone refers to the range of temperatures in which bacteria can grow rapidly, increasing the risk of foodborne illness. Temperatures below 41°F (5°C) are too cold to support bacterial growth, while temperatures above 135°F (57°C) are too hot to allow bacteria to thrive. Therefore, the correct answer is 41°F to 135°F (5°C to 57°C) as this range represents the temperature danger zone.Rate this question:
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- 2.
What should be used to dry hands after washing them?
- A.
Clean shirt
- B.
Common cloth towel
- C.
Single-use paper towel
- D.
Clean apron
Correct Answer
C. Single-use paper towelExplanation
Single-use paper towels should be used to dry hands after washing them because they are more hygienic compared to other options. Cloth towels can harbor bacteria and may not be cleaned regularly, while a clean shirt or apron may not be readily available or may not be designed for drying hands. On the other hand, single-use paper towels are disposable, reducing the risk of spreading germs, and they provide a fresh and absorbent surface for drying hands effectively.Rate this question:
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- 3.
Why are young children at a higher risk for foodborne illness?
- A.
Their appetites are suppressed.
- B.
They are more likely to suffer allergic reactions.
- C.
They are more likely to spend time in a hospital.
- D.
Their immune systems are not yet fully developed.
Correct Answer
D. Their immune systems are not yet fully developed.Explanation
Young children are at a higher risk for foodborne illness because their immune systems are not yet fully developed. The immune system plays a crucial role in fighting off harmful bacteria and viruses that can cause foodborne illnesses. In young children, their immune systems are still developing and may not be as effective in combating these pathogens. This makes them more susceptible to getting sick from contaminated food.Rate this question:
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- 4.
What is the definition of sanitizing?
- A.
Reducing the number of pathogens on a surface to safe levels.
- B.
Using a cloth or brush on a surface until it is clean.
- C.
Rinsing a surface to a clean level.
- D.
Removing the amount of soil from a surface to safe levels.
Correct Answer
A. Reducing the number of pathogens on a surface to safe levels.Explanation
Sanitizing refers to the process of reducing the number of pathogens on a surface to safe levels. This means eliminating or killing harmful microorganisms such as bacteria, viruses, and fungi that can cause illness or infection. It is an important step in maintaining cleanliness and hygiene to prevent the spread of diseases. Sanitizing can be achieved through various methods such as using disinfectants, heat, or chemicals to effectively kill or remove the pathogens from the surface.Rate this question:
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- 5.
When transporting food off-site, how should information such as use-by date and time be communicated to the off-site recipient?
- A.
Verbal instructions
- B.
Telephone
- C.
Email
- D.
Labels on food
Correct Answer
D. Labels on foodExplanation
When transporting food off-site, information such as use-by date and time should be communicated to the off-site recipient through labels on the food. This ensures that the information is clearly visible and easily accessible to the recipient. Verbal instructions, telephone, and email communication methods may be prone to miscommunication or being overlooked, whereas labels on food provide a direct and visual means of conveying important information about the food's expiration date and time.Rate this question:
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- 6.
The three potential hazards to food are biological, physical, and:
- A.
Acetyl
- B.
Chemical
- C.
Terminal
- D.
Procedural
Correct Answer
B. ChemicalExplanation
The three potential hazards to food are biological, physical, and chemical. Biological hazards refer to harmful bacteria, viruses, or parasites that can contaminate food and cause illness. Physical hazards include foreign objects such as glass, metal, or plastic that can accidentally enter food and pose a risk to consumers. Chemical hazards, on the other hand, are substances that can contaminate food and have toxic effects when consumed. These can include pesticides, cleaning agents, food additives, or naturally occurring toxins. It is important to identify and control these hazards to ensure the safety of food for consumption.Rate this question:
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- 7.
What is one way that food should NEVER be thawed?
- A.
In a microwave
- B.
In a cooler
- C.
As part of the cooking process
- D.
At room temperature
Correct Answer
D. At room temperatureExplanation
Thawing food at room temperature should never be done because it allows the food to stay in the temperature danger zone (40°F - 140°F) for an extended period of time. Bacteria can multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. Thawing food in the refrigerator or using a microwave are safer methods as they keep the food at a controlled temperature. Thawing as part of the cooking process is also acceptable as long as the food is cooked immediately afterward.Rate this question:
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- 8.
To work with food, a foodhandler with a hand wound must:
- A.
Bandage the wound and wear a single-use glove.
- B.
Bandage the wound and limit contact with food.
- C.
Wash hands and bandage the wound.
- D.
Apply ointment and a bandage.
Correct Answer
A. Bandage the wound and wear a single-use glove.Explanation
When working with food, a foodhandler with a hand wound should bandage the wound to prevent any potential contamination. Additionally, they should wear a single-use glove to further protect the food from any bacteria or pathogens that may be present in the wound. This combination of bandaging the wound and wearing a glove helps to ensure the safety and hygiene of the food being handled.Rate this question:
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- 9.
Where is the only place a foodborne illness can reproduce?
- A.
Food containing protein
- B.
Person’s intestines
- C.
Acidic food
- D.
Food containing carbohydrates
Correct Answer
B. Person’s intestinesExplanation
Foodborne illnesses are caused by bacteria, viruses, or parasites that enter the body through contaminated food or water. Once inside the body, these pathogens can reproduce and cause illness. The intestines provide an ideal environment for the reproduction of foodborne pathogens due to their warm and moist conditions. Therefore, the only place where a foodborne illness can reproduce is in a person's intestines.Rate this question:
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- 10.
If a food-contact surface has been soiled, what three actions must be performed before it can be used again?
- A.
Degreased, scrubbed, rinsed
- B.
Washed, rinsed, sanitized
- C.
Cleaned, rinsed, air-dried
- D.
Wiped, rinsed, stored
Correct Answer
B. Washed, rinsed, sanitizedExplanation
When a food-contact surface has been soiled, it must be washed to remove any visible dirt or debris. After washing, it should be rinsed to remove any remaining soap or cleaning agents. Finally, the surface must be sanitized to kill any remaining bacteria or pathogens. These three actions, washing, rinsing, and sanitizing, ensure that the surface is clean and safe to be used again for food preparation.Rate this question:
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- 11.
What is one factor that affects the growth of microorganisms in food?
- A.
Leanness
- B.
Density
- C.
Ripeness
- D.
Acidity
Correct Answer
D. AcidityExplanation
Acidity is a factor that affects the growth of microorganisms in food. Microorganisms have different pH requirements for growth, and most bacteria prefer a neutral pH. Acidity can create an environment that is unfavorable for the growth of microorganisms, as it can inhibit their metabolic processes and limit their ability to reproduce. Therefore, higher levels of acidity in food can help prevent the growth and spoilage of microorganisms, making it an important factor to consider in food preservation and safety.Rate this question:
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- 12.
What is the key to limiting bacterial growth?
- A.
Controlling time and temperature
- B.
Managing personal hygiene
- C.
Evaluating the menu selection
- D.
Using food additives
Correct Answer
A. Controlling time and temperatureExplanation
Controlling time and temperature is the key to limiting bacterial growth because bacteria thrive in certain temperature ranges and can multiply rapidly over time. By ensuring that food is cooked and stored at the correct temperatures and for the appropriate durations, the growth of bacteria can be slowed down or halted. This is a crucial aspect of food safety and preventing foodborne illnesses.Rate this question:
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- 13.
Why should food NOT be stored in a galvanized container?
- A.
The food will spoil quickly.
- B.
Acids in the food can cause the container to rust.
- C.
The food will not be stored at the right temperature.
- D.
Acids in the food can leach zinc into the food.
Correct Answer
D. Acids in the food can leach zinc into the food.Explanation
Food should not be stored in a galvanized container because acids in the food can leach zinc into the food. Galvanized containers are made by coating steel or iron with a layer of zinc, which can react with acidic foods. This can lead to the transfer of zinc into the food, which can be harmful to consume. Zinc ingestion can cause nausea, vomiting, and other gastrointestinal issues. Therefore, it is important to avoid storing food in galvanized containers to prevent the risk of zinc contamination.Rate this question:
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- 14.
Food should be cooled from 135°F (57°C) to 70°F (21°C) within _____ hours, and then from 70°F (21°C) to 41°F (5°C) within _____ hours.
- A.
2, 4
- B.
3, 4
- C.
3, 6
- D.
4, 2
Correct Answer
D. 4, 2Explanation
Food should be cooled from 135°F (57°C) to 70°F (21°C) within 4 hours, and then from 70°F (21°C) to 41°F (5°C) within 2 hours. This is because bacteria can grow rapidly at temperatures between 70°F and 135°F, known as the "danger zone". Cooling food quickly helps prevent bacterial growth and reduces the risk of foodborne illnesses. The total cooling time should not exceed 6 hours to ensure food safety.Rate this question:
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- 15.
As part of handwashing, foodhandlers must scrub their hands and arms for:
- A.
5 to 10 seconds
- B.
10 to 15 seconds
- C.
15 to 20 seconds
- D.
20 to 25 seconds
Correct Answer
B. 10 to 15 secondsExplanation
Foodhandlers must scrub their hands and arms for 10 to 15 seconds as part of handwashing. This duration allows enough time to thoroughly clean the hands and remove any potential contaminants. Washing for less than 10 seconds may not effectively remove bacteria and other pathogens, while washing for more than 15 seconds may not provide any additional benefits in terms of cleanliness. Therefore, 10 to 15 seconds is the recommended duration for hand and arm scrubbing during handwashing.Rate this question:
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- 16.
The risk of physical contamination can be reduced by:
- A.
Washing hands before handling food.
- B.
Using galvanized containers to store liquids.
- C.
Maintaining proper time and temperature controls.
- D.
Keeping sanitation liquids away from cooking liquids.
Correct Answer
A. Washing hands before handling food.Explanation
Washing hands before handling food reduces the risk of physical contamination because hands can carry bacteria and other pathogens that can be transferred to the food during handling. By washing hands, any potential contaminants on the hands are removed, preventing them from being transferred to the food and causing illness.Rate this question:
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- 17.
The first step in cleaning and sanitizing items in a three-compartment sink is:
- A.
Air-drying items.
- B.
Washing items in detergent.
- C.
Immersing items in sanitizer.
- D.
Rinsing, scraping or soaking items.
Correct Answer
D. Rinsing, scraping or soaking items.Explanation
The first step in cleaning and sanitizing items in a three-compartment sink is to rinse, scrape, or soak the items. This step helps to remove any visible debris or food particles from the items before proceeding with the cleaning process. By rinsing, scraping, or soaking the items, any loose dirt or residue can be easily removed, making the subsequent washing and sanitizing steps more effective. Once the items have been properly rinsed, scraped, or soaked, they can then be washed in detergent and immersed in sanitizer to ensure thorough cleaning and sanitization.Rate this question:
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- 18.
To prevent cross-contact:
- A.
Use only food-grade equipment.
- B.
Clean and sanitize utensils before each use.
- C.
Store ready-to-eat and raw food separately.
- D.
Purchase food only from approved, reputable suppliers.
Correct Answer
B. Clean and sanitize utensils before each use.Explanation
Cleaning and sanitizing utensils before each use is important to prevent cross-contact. Cross-contact occurs when allergens or harmful bacteria from one food item are transferred to another, potentially causing illness or allergic reactions. By cleaning and sanitizing utensils, any residues or contaminants from previous uses are removed, reducing the risk of cross-contact. This practice is especially crucial in food preparation areas to ensure the safety and quality of the food being served.Rate this question:
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- 19.
When taking the orders of customers with food allergies, a food producer should:
- A.
Fully describe each menu item to customers who ask, including any “secret” ingredients.
- B.
Fully describe the symptoms of an allergic reaction to customers before they place order.
- C.
Tell customers upon delivery of food order that the food may cause allergic reactions.
- D.
Tell customers with food allergies that you refuse to fulfill their order.
Correct Answer
A. Fully describe each menu item to customers who ask, including any “secret” ingredients.Explanation
When taking the orders of customers with food allergies, a food producer should fully describe each menu item to customers who ask, including any "secret" ingredients. This is the most appropriate action to take as it ensures that customers are fully informed about the ingredients in the menu items, allowing them to make an informed decision based on their allergies. By providing this information, the food producer can help prevent any potential allergic reactions and ensure the safety of their customers.Rate this question:
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- 20.
Previously prepared food which is being reheated in a microwave must be heated to over:
- A.
125°F
- B.
135°F
- C.
155°F
- D.
165°F
Correct Answer
D. 165°FExplanation
Food that has been previously prepared and is being reheated in a microwave must be heated to a temperature of 165°F. This high temperature is necessary to ensure that any harmful bacteria or pathogens present in the food are killed, reducing the risk of foodborne illnesses. Reheating the food to this temperature helps to ensure its safety for consumption.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 23, 2012Quiz Created by
Atasteoflongisla
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