Sample Certification Test 2

Transcription

1 1 Sample Certification Test 2 1. Which of the following are examples of a foodborne hazard: a) physical contaminants b) biological hazards c) chemical hazards d) All of the above. 2. Which of the following is NOT part of the FATTOM equation? a) food b) ph c) time d) temperature 3. Which of the following does NOT represent a benefit of a cook chill system? a) food is cooked using conventional methods b) food is rapidly chilled using a blast chiller c) food is to be stored for long periods of time d) food is re-thermalized before service to the customers 4. Ice is not considered a food, therefore does not require the same standard of care that you would give to other foods. 5. Single Service items are designed to be: a) easily cleaned for reuse b) stored in any storage area easily c) used only once, and then discarded d) washed in temperatures of 70 C. 6. The most common type of injuries in the food service premise are: a) falls, cuts and strains b) falls, cuts and burns c) strains, slips and falls d) muscle pulls, falls and slips 7. Emergency procedures such as the Heimlich manoeuvre a) should be administered by qualified and trained personal only b) should be known, understood and practiced by all staff c) should be known by at least one supervisor per shift d) are not essential knowledge for any food service staff

2 2 8. Which of the following is NOT in the ph range of 4.6 7? a) milk b) meat c) fish d) soda crackers 9. Potentially hazardous foods have the following combination of ph and aw? a) 4.6 and.85 b) 5.0 and.79 c) 4.6 and.93 d) 4.0 and Examples of high risk populations include: a) people with impaired immune systems b) pregnant women c) the elderly 11. Disease causing bacteria can only grow in foods that have a water activity level of.85 or higher. 12. Which of the following is NOT an example of potentially hazardous food? a) fish and seafood b) red meat c) bread products d) fruits and vegetables 13. Which of the following characteristics does not represent that of fresh fish? a) recessed eyes b) mild, pleasant odour c) shiny skin d) scales tightly attached 14. Slacking is a process whereby the temperature of food is gradually allowed to rise to 4 C, in preparation of further heat treatment. 15. Which of the following does NOT apply to multi use utensils? a) wash in warm, soapy water b) rinse in clean water c) chemically sanitize d) air dry

3 3 16. In a manual dishwashing operation, the temperature of hot water used to sanitize must be: a) 63 C b) 77 C c) 91 C d) none of the above 17. Areas where fresh produce or packaged foods are sold require a light intensity of: a) 110 Lux b) 220 Lux c) 540 Lux 18. The Canadian Food Retail and Food Service Model Regulation and Code recommends that surfaces of utensils and equipment contacting food that is not potentially hazardous be cleaned: a) at least once a week b) on a frequent schedule determined by the management c) at least once every 24 hours d) on a monthly, preventative maintenance schedule 19. Home canned foods can be used in commercial food production if: a) they have been properly sealed b) they are less than six months old c) they are properly labeled d) home canned foods cannot be used under any circumstances 20. Foods can be reheated more than once if: a) the time and temperature principle is followed b) food should only be reheated once c) the dates of reheating are properly labeled d) the correct internal temperature is achieved each time. 21. Poultry should be cooked to an internal temperature of: a) 63 C b) 70 C c) 74 C d) 76 C 22. Staphylococcus aureas can be transmitted by: a) employee s hands b) sneezing on food c) improper use of tasting spoons

4 4 23. Cans that are bulging, rusting, or deformed should be used immediately. 24. The difference between MAP packaging and sous vide packaging is that the MAP products are opened and cooked, while the sous vide products are cooked in their packages. 25. In some cases, ice from a potable water supply can be added as a final ingredient in preparing hot items from condensed foods as a means to chill the product. 26. Customers returning to a self serve buffet should be given a fresh plate because: a) it enhances the professionalism of the service b) it reduces the risk of cross contamination c) it makes the food taste better d) it is company policy in a lot of establishments 27. Which of the following does NOT represent a form of cross contamination? a) insects on food b) food to food c) people to food d) equipment to food 28. Cutting boards can be used for another preparation when: a) they have been wiped clean b) they have been rinsed under running water c) they have been properly sanitized d) they appear to be physically clean 29. Grading of meat includes the following: a) origin of the meat b) age of the animal c) diet of the animal d) Muscling only 30. Frozen food should be rejected if: a) there are large crystals in the product b) there are frozen liquids in the outer packaging c) the outer container is soiled or damaged

5 5 31. A MSDS sheet should be: a) located in a visible location close to where the product is used. b) kept secure in the managers office c) kept on file with the chemical supplier d) only available upon request of the health inspector. 32. The optimal storage temperature for milk is: a) 5 C b) 1 C c) 40 C d) 6 C 33. Standards organizations are bodies that set and maintain standards for the design, performance, look, and production capacities of various types of equipment. 34. When buying equipment, food establishments managers should look for equipment that: a) can meet the need of the operation b) will last in the longer term c) does not require excessive repair and upkeep 35. The following sources of water are acceptable for general use in a foodservice premise: a) from a publicly approved supply b) from a well located on the property c) from a lake if it is a beachfront property 36. Anisakis spp is commonly associated with: a) pork b) bear c) walrus d) bottom feeding fish 37. Which of the following is NOT a symptom of anaphylactic shock? a) hives b) difficulty in breathing c) unconsciousness d) elevated blood pressure

6 6 38. Foods that are to be held hot must be done so: a) for no more than 4 hours at a temperature greater than 60 C b) for 5 hours at 68 C c) for less than 30 minutes at 75 C d) for between 1 and 6 hours at 75 C 39. Foods must be cooled according to what scale: a) from 60 C to 20 C in six hours, then 20 C to 4 C in two hours b) from 60 C to 20 C in four hours, then 20 C to 4 C in two hours c) from 60 C to 20 C in two hours, then 20 C to 4 C in four hours d) from 60 C to 20 C in four hours, then 20 C to 4 C in three hours. 40. Refrigerated foods should be received at: a) 0 C or less b) 4 C or less c) 6 C d) 10 C 41. All food products should be stored in refrigerators and freezers according to the following guidelines: a) 15 cm off the floor and 6 cm from the wall b) 5 cm off the floor, and 5 cm from the wall c) Can be on the floor, but away from the wall d) Can be touching the wall, but off the floor 42. Scoops that are used for transferring food from bulk containers should be: a) non absorbent b) non toxic c) easily cleanable 43. The warmest part of the refrigerator is: a) the area behind the compressor b) the area to the top of the entranceway c) 10 cm off the floor d) Behind stored packages of food products 44. If a potentially hazardous food is cooked to a safe temperature for the appropriate length of time, the following will be killed: a) bacteria b) toxins c) spores

7 7 45. All foods that are to be held cold must be held at or below. a) 4 C b) 10 C c) 21 C d) -18 C 46. All foods that are to held hot must be held at or above. a) 10 C b) 37 C c) 49 C d) 60 C 47. In the HACCP food safety system, the greatest amount of attention is placed in: a) planning of menus b) how food is handled during storage, preparation and service c) how food is served to the customer d) non of the above 48. Which of the following is NOT an example of one of the seven HACCP principles: a) identifying the CCP s b) establish procedures to verify that the HACCP system is working c) establish procedures for equipment procurement d) establish procedures to monitor CCP s 49. Which of the following statements is false? a) A critical limit is the threshold that must be met to ensure that each critical control point effectively controls a biological, a physical or chemical hazard. b) There must be at least two critical control points in the flow of food in order for a HACCP system to be implemented. c) Many steps in food production are considered control points, but only a few qualify as critical control points. d) A CCP is a point, step or procedure in food preparation where controls can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level. 50. Which of the following is NOT a suggested dosage for a sanitizer. a) chlorine: 50 ppm at a water temperature of 38 C b) iodine: 25 ppm at a water temperature of 12 C c) quats: 200 ppm at a water temperature of 24 C d) chlorine: 25 ppm at a water temperature of 49 C 51. A backup of sewage is the cause for immediate closure of a restaurant;

8 8 52. In a manual dishwashing operation, the temperature of the wash solution must be maintained at: a) 26 C b) 37 C c) 43 C d) 51 C 53. Hand washing stations must be equipped with the following: a) hot and cold running water b) a supply of soap c) a disposal bin 54. An electrocutor fly trap should be installed at least: a) one meter away from food production zones b) two meters away from food production c) in the ceiling, anywhere in the kitchen d) at least four meters away 55. Coving is a (an): a) curved sealed edge between the floor and the wall that eliminates straight corners, making cleaning easier b) anti slip flooring designed to protect workers from slips and falls c) plastic material used to seal cracks and crevices around equipment in a restaurant d) Device used to prevent back siphonage.