26572037
Description
Quiz by chloe Aber, updated more than 1 year ago
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Created by chloe Aber
about 4 years ago
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Question 1
Question
Food borne Illness:
[blank_start]77%[blank_end] outbreaks occur due to improper handling and cooking at food-service establishments
[blank_start]20%[blank_end] due to improper handling and cooking at home
[blank_start]3%[blank_end] food manufacturing defects
Answer
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77%
-
20%
-
3%
Question 2
Question
Food prep + storage: Select all correct instructions
Answer
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Wash hands, surfaces, cutting boards and towels often with hot soapy water
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Defrost food in the refrigerator or microwave
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Defrost or marinate at room temp
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Separate raw meat from ready-to-eat and perishable foods
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Use separate plates and utensils for raw and cooked products
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Cross contaminate
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Use an instant read thermometer to accurately measure doneness of meat
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Test thinnest part of roast
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Test horizontal on patty
Question 3
Question
Food borne pathogens are: Salmonella, clostridium botulinum, campylobacter jejuni, listeria monocytogenes, eschericia coli
Answer
- True
- False
Question 4
Question
Food hazards
[blank_start]microbial[blank_end] contamination
naturally occurring [blank_start]toxins[blank_end]
environmental [blank_start]contaminants[blank_end]
[blank_start]pesticide[blank_end] residue
food [blank_start]additives[blank_end]
Answer
-
microbial
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toxins
-
contaminants
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pesticide
-
additives
Question 5
Question
Proper cooking temperature:
Steaks and roasts [blank_start]145[blank_end]- medium rare or medium
Ground beef [blank_start]160[blank_end]- well done or no pink
Ground poultry [blank_start]170[blank_end]
Poultry cook [blank_start]until juices are clear[blank_end]
Reheating foods [blank_start]165[blank_end]
Answer
-
145
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160
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170
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until juices are clear
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165
Question 6
Question
Proper storage temperature
Refrigerate food within [blank_start]2 hours[blank_end]
Refrigerator [blank_start]38-40[blank_end] degrees
Freezer [blank_start]0[blank_end] degrees
Don't overstock refrigerator
Answer
-
2 hours
-
38-40
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0
Question 7
Question
HACCP stands for:
Answer
-
Helpful Acid Conduct Cooking Practice
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Hazard Analysis Critical Control Point
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Hazard Analysis Continuous Control Priority
Question 8
Question
Food Processing
R[blank_start]inse[blank_end]
A[blank_start]cid Solutions[blank_end]
T[blank_start]emp Regulations[blank_end]
I[blank_start]rradiation[blank_end]
Answer
-
inse
-
cid Solutions
-
emp Regulations
-
rradiation
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