Food Management Institute-Thornhill Training

Chapter 3: Food Flow

Instructions:
1. Read the question.
2. Read all of the answers.
3. Select an answer.
4. Click on the question number to see the correct answer.

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Topic 3: Part A - Receiving Food

1.	Food delivered to a food establishment may come from:
	A. only commercial sources.
	B. sources that comply with applicable laws.
	C. a non-permitted food supplier with a local distribution center.

2.	During storage, raw meat, poultry, and fish must be separated by type of meat:
	A. to prevent chemical contamination
	B. to prevent physical contamination.
	C. to prevent cross contamination.
	Which specific type of contamination / hazard is this?______________

3.	Which temperature is correct for each of the following PHFs upon receipt?
	41° F or lower or 45° F or lower
	A. Alfalfa sprouts and cut melon
	B. Fresh eggs
	C. Grade A milk

4.	Which of the following food items should be rejected upon delivery?
	A. Cans that are not rusted... but have labels missing.
	B. Frozen products with large ice crystals on the outside.
	C. Cans with sharp dents or pitted seams
	D. All of the above.

5.	Companies that deliver food must:
	A. Deliver at least weekly
	B. deliver to all food establishments
	C. comply with applicable laws

6.	Which of the following food items should be rejected upon delivery?
	A. a bag of rice which contains evidence of insects
	B. hermetically sealed cans that are not sanitized

7.	Vacuum packaged (reduced oxygen) steak should be received and stored at or below a temperature of:
	A. 41 degrees F.
	B. 32 degrees F.

8.	Which of the following is FALSE when purchasing food products for a food establishment?
	A. Home-prepared foods are not allowed.
	B. Only products inspected and approved are allowed.
	C. Cans with a dent on a seam should be used immediately.
	D. Vacuum-packaged products should not have small gas bubbles.

Topic 3: Part B - Food Storage
1.	During storage, raw meats must be separated by type of meat as follows:
	A. Cooking temperature
	B. Cooking and cooling time
	C. Volume of product
	This is important to prevent what?

2.	Salad stored in a walk-in refrigeration unit:
	A. should be in a covered container, even if it is on the top shelf.
	B. does not need to be covered if on the top shelf.
	C. should never be stored on the top shelf.

3.	Fresh shell-stock labels are kept on file for how long after harvest?
	A. 60 days
	B. 90 days
	C. 120 days

4.	Raw pork that contaminates raw ground beef in the cooler is an example of:
	A. biological contamination
	B. Chemical contamination
	C. Physical contamination

5.	Food must be stored at least 6 inches off the floor, when stored in:
	A. refrigerated storage.
	B. a freezer.
	C. dry storage.
	D. all of the above.

6.	Foods that are labeled "frozen" should be received and stored:
	A. not frozen more than 3 days
	B. Frozen
	C. not frozen more than 6 days

7.	Where must a handwashing sink be located?
	A. only in the toilet room
	B. At least 50 feet from all employees working with food
	C. Where it is convenient to use by employees and in the food preparation area.

Topic 3: Part C - Preparation of Food
1.	In the food preparation area:
	A. an employee may not eat or drink
	B. an employee may chew gum.
	C. an employee must wear a hair restraint.

2.	Which of the following foods may be handled with unwashed hands?
	A. fresh whole strawberries.
	B. cut melons
	C. raw chicken
	D. none of the above

3.	What is the proper cooking temperature for the following PHF?
	A. Pork
	B. Beef Steak
	C. Ground Beef (this temperature will eliminate Botulinum or Shiga toxin producing E. coli)
	D. Stuffed Meat
	D. Chicken
	E. Chicken
	F. Fish

4.	The correct method for cooling stew after it has been heated is to cool the stew from 135 degrees F to ______ within 2 hours.
	A. 41 degrees F.
	B. 70 degrees F.
	C. 100 degrees F.

5.	After cooking and rapidly cooling the stew, what is the maximum holding time and temperature?
	A. 41 degrees F. for 7 days
	B. 41 degrees F. for 10 days
	C. 41 degrees F. for 3 days

6 .	The correct method for reheating stew in a microwave is to cover, rotate or stir, and reheat to
	A. 135 degrees F. and allow to stand covered for 2 minutes.
	B. 165 degrees F. and a holding time is not required.
	C. 165 degrees F. and allow to stand covered for 2 minutes.

7 .	The food establishment manager finds beans at a temperature of 70 degrees F after being held in the refrigerator for 10 hours. What should the manager do?
	A. use the beans immediately
	B. do nothing
	C. throw away the beans

8 .	Hot holding equipment must maintain food at or above a minimum temperature of:
	A. 155 degrees F.
	B. 135 degrees F.
	C. 145 degrees F.

9 .	When handling a cooked hamburger patty the food employee shall use:
	A. hand sanitizer
	B. multi-use gloves
	C. clean tongs or spatulas

10 .	The temperature of baked chicken upon removal from the oven is 150 degrees F. Which of the following should be done?
	A. allow the chicken to rest for 30 minutes before carving
	B. continue cooking the chicken until it reaches an internal temperature of 155 degrees F.
	C. continue cooking the chicken until it reaches an internal temperature of 165 degrees F.

Topic 3: - Part D - Service and Display

1.	Which of the following is a condiment?
	A. Bread
	B. Soft Drink
	C. Sandwich dressing

2.	A self-service buffet must be monitored:
	A. if children serve themselves from the buffet.
	B. in establishments with a seating capacity of over 50 people.
	C. by employees who have been trained in proper monitoring procedures.

3.	Which of the following is true regarding protecting catsup from contamination?
	A. DO NOT put catsup on the customer's table.
	B. Catsup can only be served in small individually wrapped packages.
	C. Condiments may be dispensed in their original containers if designed to protect it from contamination.

4.	What type of soiled tableware may be reused at a self serve area?
	A. Soup bowls.
	B. Salad Plates if the serving utensil does not touch the plate.
	C. Glasses if refilled using a machine designed to prevent contamination of the lip contact surface.

5.	Ice used to cool packaged items such as canned soft drinks:
	A. may not be eaten.
	B. may not be added to or mixed with food or drinks.
	C. has been known to be a source of hepatitis A.
	D. all of the above.

6.	Packaged food may be stored or displayed in direct contact with ice or water if:
	A. the ice is held below 32 degrees F.
	B. the food was first cooked to 135 degrees or more.
	C. the food is not subject to the entry of water.

7.	In a cold-holding unit, where should the temperature sensing device be located?
	A. On the bottom.
	B. In the warmest part of the unit.
	C. In the coolest part of the unit.

8.	Which type of food can be re-served after it has been returned by a customer?
	A. sprouts
	B. food that the customer has not tasted
	C. packaged food, like unopened small packages of crackers can be re-served (exception HSP)

9.	HACCP stands for:
	A. Hazard Analysis Critical Control Point system
	B. Hazard Audit and Communication Commission Program

10.	When operating a buffet, what is the proper way to store in-use utensils?
	A. In a plastic utensil container
	B. In a container of room temperature water
	C. In the food with the handle above the top of the food container.

11.	In a catering service, what is one of the most common causes of foodborne illness?
	A. food held at room temperature for more than four hours.
	B. food not kept cool during transportation.

12.	Single use items such as plastic knives, forks and spoons should be dispensed to the customer:
	A. After each use wash, rinse, sanitize and air dry.
	B. With the handles extending from the container.

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