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1. |
There are 3 types of food safety hazards; Physical, Chemical, and Biological.
Which type of hazard is each of the following associated with? |
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A. a piece of string in the barbeque. |
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B. cleaning solution in the chili. |
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C. sneezing on the salad. |
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2. |
Describe what is meant by “a potentially hazardous food”. |
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3. |
What is the temperature danger zone for PHF? |
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A. Below 135 degrees Fahrenheit. |
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B. 70 to 135 degrees Fahrenheit. |
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C. 41 to 135 degrees Fahrenheit. |
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4. |
Hot holding equipment must maintain food at or above a minimum temperature
of: |
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A. 155 degrees F. |
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B. 135 degrees F. |
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C. 145 degrees F. |
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5. |
When
using eggs to prepare foods that will not be cooked, like eggnog or
Caesar salad: |
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A.
always use dry, liquid or frozen eggs that have been pasteurized. |
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B.
crack the eggs immediately
before adding to the recipe. |
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6. |
Which of the following would be least likely
to cause a foodborne illness? |
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A. Fried bacon left at room
temperature for five hours. |
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B. During food preparation an employee lathers finger
tips, hands and arms for five seconds |
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C. Refried beans at 60 degrees F after being
refrierated for seven hours. |
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Explain__________________________________________ |
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7. |
Which of these foods are Potentially Hazardous
Foods, (PHF) / Temperature Control for Safety, (TCS)? (yes or no) |
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A. Sliced melons? ______ |
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B. Whole washed strawberries? ______ |
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C. Refried beans? _________ |
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D. Cooked vegetables like cooked spinach?________ |
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