Food Management: Trivia Quiz On Safety And Nutrition!
Welcome to the Food Management Trivia Quiz on Safety And Nutrition! What we eat helps us or deteriorates our health, and most of the time, the food we eat goes bad for us due to poor handling and bad storing. Take up this quiz and see if you are as knowledgeable about food management as you think you are. All the best!
Questions and Answers
- 1.
In the process of developing a HACCP plan for your establishment, you have determined critical control points. What is the NEXT step?
- A.
Identifying corrective actions.
- B.
Establishing monitoring process
- C.
Identifying corrective actions
- D.
Establishing critical limits
Correct Answer
D. Establishing critical limitsExplanation
After identifying critical control points in the HACCP plan, the next step is to establish critical limits. Critical limits are the maximum or minimum values that must be met in order to prevent or eliminate a hazard at a specific control point. These limits are set based on scientific research, regulatory requirements, and industry standards. By establishing critical limits, the establishment ensures that the control measures in place are effective in preventing or reducing the identified hazards to an acceptable level. This step is crucial in maintaining food safety and preventing potential risks to consumers.Rate this question:
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- 2.
A few small scraps of cloth and old paper are piled behind a shelving unit in the back corner of a dry-storage area. This could be a sign of ______
- A.
Cockroaches
- B.
Birds
- C.
Mice
- D.
Bacteria
Correct Answer
C. MiceExplanation
The presence of small scraps of cloth and old paper piled behind a shelving unit in the back corner of a dry-storage area suggests the activity of mice. Mice are known to shred materials such as cloth and paper to build nests. This behavior, along with their preference for hidden areas like the back corner of a storage area, indicates that mice may be present in the environment.Rate this question:
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- 3.
To keep pests out of the establishment, it is recommended (or even required by law for certain states) to install ______ above or alongside doors.
- A.
Coving
- B.
Air Currents
- C.
Food Labeling
- D.
HACCP
Correct Answer
B. Air CurrentsExplanation
To keep pests out of the establishment, it is recommended (or even required by law for certain states) to install air currents above or alongside doors. This is because air currents can help create a barrier that prevents pests from entering the establishment. By installing air currents, such as air curtains or air doors, the flow of air can deter pests from entering through open doors, helping to maintain a pest-free environment.Rate this question:
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- 4.
According to this study, 60% of the customers engaged in at least one of unsanitary behaviors. Two of unsanitary behaviors include 1) refiling their soiled plates with second helpings, and 2) eating from their plates while waiting in the service line. These unsanitary behaviors may cause __________.
- A.
salmonellosis
- B.
Ecoli
- C.
Botulism
- D.
Norovirus
Correct Answer
D. NorovirusExplanation
Refilling soiled plates with second helpings and eating from plates while waiting in the service line are unsanitary behaviors that can lead to the spread of norovirus. Norovirus is a highly contagious virus that causes gastrointestinal illness, with symptoms such as vomiting, diarrhea, and stomach cramps. These behaviors increase the risk of cross-contamination and the transmission of norovirus from contaminated surfaces or hands to the food consumed by individuals. Therefore, the presence of these unsanitary behaviors in the study suggests a potential risk of norovirus transmission among the customers.Rate this question:
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- 5.
We talked about the lighting intensity required for foodservice establishments (Chapter 11). The lighting intensity in DRY-STORAGE area should be at least ______
- A.
Five foot-candle
- B.
Ten foot-candle
- C.
25 foot-candle
- D.
50 foot-candle
Correct Answer
B. Ten foot-candleExplanation
In foodservice establishments, the lighting intensity in the DRY-STORAGE area should be at least ten foot-candle. This level of lighting is necessary to ensure proper visibility and safety while handling and storing food items in this area. Insufficient lighting can lead to accidents, misplacement of items, and difficulty in reading labels or expiration dates. Therefore, maintaining a minimum lighting intensity of ten foot-candle is crucial for efficient operations and adherence to food safety standards in the dry-storage area.Rate this question:
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- 6.
Caterers hold food hot for service correctly by
- A.
Keeping hot food at 135F and checking temperatures regularly.
- B.
Using equipment to keep them warm
- C.
Keep heating food to 70 degrees
- D.
Holding large batches at the lowest possible temperature.
Correct Answer
A. Keeping hot food at 135F and checking temperatures regularly.Explanation
Caterers hold food hot for service correctly by keeping hot food at 135F and checking temperatures regularly. This ensures that the food is kept at a safe temperature to prevent bacterial growth and maintain its quality. Regular temperature checks help to ensure that the food remains at the correct temperature throughout the service period. By following these practices, caterers can ensure that the food they serve is safe and enjoyable for their customers.Rate this question:
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- 7.
From Chapter 9 (Service), we talked about the rule, holding food without temperature control. When displaying food for a short time such as at an off-site catered event, sell, serve, or discard the COLD food within ______ hours.
- A.
6
- B.
4
- C.
2
- D.
3
Correct Answer
A. 6Explanation
When displaying cold food at an off-site catered event for a short time, it is important to sell, serve, or discard the food within 6 hours. This is to ensure that the food does not remain at a temperature that allows bacteria to grow and cause foodborne illnesses. By adhering to this rule, the risk of serving unsafe food to customers is minimized.Rate this question:
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- 8.
If your restaurant offer live, molluscan shellfish from a display tank, a (an) ___________ is required for your establishment (find the best answer)
- A.
FAT TOM
- B.
HACCP
Correct Answer
B. HACCPExplanation
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to food safety that helps identify and prevent potential hazards in food production. If a restaurant offers live, molluscan shellfish from a display tank, implementing HACCP is necessary to ensure that proper controls are in place to prevent contamination and ensure the safety of the shellfish. This includes monitoring and controlling critical points in the process, such as temperature, storage, and handling, to minimize the risk of foodborne illnesses.Rate this question:
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- 9.
What is the most serious risk from a backflow?
- A.
Harmful microorganisms can contaminate the potable water supply
- B.
Fire sprinkler safety systems can be disabled
- C.
Beverage dispensers may be damaged by corrosive minerals.
- D.
Grease traps may be blocked
Correct Answer
A. Harmful microorganisms can contaminate the potable water supplyExplanation
Backflow occurs when there is a reversal of the normal flow of water, causing it to flow back into the potable water supply. This can happen due to a drop in water pressure or a cross-connection between the potable water supply and a contaminated source. The most serious risk from backflow is the contamination of the potable water supply with harmful microorganisms. This can lead to the spread of waterborne diseases and pose a serious health risk to consumers. Therefore, preventing backflow and ensuring the safety of the water supply is crucial to protect public health.Rate this question:
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- 10.
A plumbing problem has caused a backup of raw sewage in the bathroom. What is the first proper course of action?
- A.
Close the bathroom, wait for the sewage to drain, and then clean and sanitize the area.
- B.
Close the bathroom and call a plumber.
- C.
Immediately close the establishment.
- D.
Close the bathroom to customers.
Correct Answer
C. Immediately close the establishment.Explanation
The correct answer is to immediately close the establishment because a backup of raw sewage is a serious health hazard and can contaminate the entire area. Closing the bathroom alone would not be sufficient as the sewage could still spread to other parts of the establishment. Calling a plumber is important, but the first priority should be to ensure the safety and well-being of the customers and staff by closing the establishment.Rate this question:
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- 11.
All of the following information are available (namely, required to be listed) on the nutrition facts (label), except:
- A.
Total fat
- B.
Sodium
- C.
Unsaturated fat
- D.
Saturated fat
Correct Answer
C. Unsaturated fatExplanation
The nutrition facts label provides information about the content of various nutrients in a food product. It typically includes details such as total fat, sodium, and saturated fat. Unsaturated fat, however, is not required to be listed on the label. This type of fat is considered healthier than saturated fat and is often found in plant-based oils and fatty fish. While it is beneficial to know the amount of unsaturated fat in a product, it is not mandatory for it to be included on the nutrition facts label.Rate this question:
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- 12.
All of the following describe proteins correctly, except;
- A.
Proteins are supplying 4 kcal per gram
- B.
Generally, you need to increase protein intake when you have liver or kidney problems.
- C.
High intakes of animal proteins may be associated with cancer of colon
- D.
Proteins are used for building and maintaining body tissues.
Correct Answer
B. Generally, you need to increase protein intake when you have liver or kidney problems.Explanation
The given statement "Generally, you need to increase protein intake when you have liver or kidney problems" is incorrect. In reality, individuals with liver or kidney problems often need to restrict their protein intake, as their impaired organ function may make it difficult for their bodies to process and eliminate the waste products of protein metabolism. Therefore, increasing protein intake in such cases can potentially worsen the condition.Rate this question:
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- 13.
__________ is especially important for pregnant women (or mother to be )
- A.
Vitamin A
- B.
Vitamin D
- C.
Vitamin C
- D.
Folic acid
Correct Answer
D. Folic acidExplanation
Folic acid is especially important for pregnant women because it plays a crucial role in the development of the baby's neural tube, which eventually forms the brain and spinal cord. Adequate intake of folic acid during pregnancy can help prevent neural tube defects in the baby. Folic acid also helps in the production of red blood cells and DNA synthesis. It is recommended for pregnant women to take folic acid supplements to ensure they meet their daily requirements and support healthy fetal development.Rate this question:
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- 14.
What's the leading cause of death in the United States?
- A.
Cancer
- B.
Heart Disease
- C.
Infection
- D.
Diabetes
Correct Answer
B. Heart DiseaseExplanation
Heart disease is the leading cause of death in the United States because it encompasses a range of conditions that affect the heart and blood vessels, including coronary artery disease, heart attacks, and heart failure. These conditions can be caused by various factors such as high blood pressure, high cholesterol, smoking, obesity, and a sedentary lifestyle. Heart disease is responsible for a significant number of deaths each year, making it the top cause of mortality in the country.Rate this question:
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- 15.
We talked about the menu labeling regulation. _________ was the fist state to pass menu labeling in 2008
- A.
California
- B.
Michigan
- C.
Colorado
- D.
Maine
Correct Answer
A. CaliforniaExplanation
California was the first state to pass menu labeling in 2008. This means that California was the state that implemented the menu labeling regulation before any other state.Rate this question:
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- 16.
According to the USDA, the adults should do a minimum of ______________ of moderate-intensity aerobic activity OR 1 hour and 15 minutes each week of aerobic physical activity at a vigorous level
- A.
100 Minutes
- B.
120 Minutes
- C.
150 Minutes
- D.
200 Minutes
Correct Answer
C. 150 MinutesExplanation
According to the USDA, adults should engage in a minimum of 150 minutes of moderate-intensity aerobic activity or 1 hour and 15 minutes each week of aerobic physical activity at a vigorous level. This recommendation is based on the health benefits associated with regular physical activity, such as improved cardiovascular health, weight management, and reduced risk of chronic diseases. Meeting this guideline can be achieved through various activities like brisk walking, cycling, swimming, or participating in sports.Rate this question:
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- 17.
_________ plays an essential role in the activation of number of blood clotting factors
- A.
Vitamin K
- B.
Vitamin E
- C.
Vitamin C
- D.
Vitamin A
Correct Answer
A. Vitamin KExplanation
Vitamin K plays an essential role in the activation of a number of blood clotting factors. It is required for the synthesis of clotting proteins, specifically factors II, VII, IX, and X, as well as proteins C and S, which regulate the clotting process. Without vitamin K, these clotting factors cannot be activated, leading to impaired blood clotting and an increased risk of bleeding. Therefore, vitamin K is crucial for the proper functioning of the blood clotting cascade.Rate this question:
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- 18.
As long as each serving size has less ____ g, it can be labeled as "fat free item."
- A.
1
- B.
2
- C.
.5
- D.
Zero (should not include any g of fat to be called "fat free.")
Correct Answer
C. .5Explanation
As long as each serving size has less than 0.5g of fat, it can be labeled as a "fat free item."Rate this question:
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- 19.
According to the MyPlate (USDA) recommendations, make ____ of your plate fruits and vegetables
- A.
Entire (full)
- B.
Half
- C.
Quater
- D.
2/3
Correct Answer
B. HalfExplanation
According to the MyPlate (USDA) recommendations, it is advised to make half of your plate filled with fruits and vegetables. This recommendation emphasizes the importance of including a variety of fruits and vegetables in our diet, as they are rich in essential nutrients, vitamins, and minerals. By filling half of our plate with fruits and vegetables, we can ensure that we are consuming a balanced and nutritious meal, promoting overall health and well-being.Rate this question:
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- 20.
All of the following represent fat-soluble vitamins, except
- A.
A
- B.
D
- C.
E
- D.
C
Correct Answer
D. CExplanation
Fat-soluble vitamins are vitamins that can be dissolved in fat and stored in the body for later use. Vitamins A, D, and E are all fat-soluble vitamins. However, vitamin C is not a fat-soluble vitamin. It is a water-soluble vitamin, meaning it dissolves in water and is not stored in the body.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
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Apr 30, 2013Quiz Created by
Kingwasabi
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