True/False
Indicate whether the sentence or statement is true
or false.
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1.
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It’s okay to cut off the moldy part of food and use the rest.
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2.
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The
three types of hazards that can contaminate foods are biological, physical, and
chemical.
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3.
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As
long as you wear gloves, it is not necessary to continually wash your hands.
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4.
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It is
not necessary to wear gloves when preparing food that will be cooked before serving.
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5.
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After
cleaning and sanitizing kitchen tools and equipment, you should dry them by using cloth towels before
putting them away.
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6.
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If
using a dishwashing machine, it is not necessary to scrape the items before loading them because the
machine will clean and sanitize them at the same time.
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7.
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To
save time while preparing vegetables, keep the trimmed material in a neat pile on the countertop to
be thrown away at the end of the day.
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8.
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“Aw” is the abbreviation that refers to the measurement of the amount of
moisture in food.
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9.
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Foods
that have a moisture measurement of 1.0 Aw or lower are safe.
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10.
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Cross-contamination occurs when a food that is safe comes in contact with biological,
physical, or chemical contaminants while it is being prepared, cooked, or served.
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11.
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The
flow of food is the name for the journey food takes from the farm to the table.
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12.
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Food
can become contaminated from the time it arrives at the kitchen to the time it is
served.
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13.
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The
first two steps in the flow of food are receiving and storing.
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14.
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Using
the one-stage cooling method, food should be cooled to below 41°F within two
hours.
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15.
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The
best, safest, and most acceptable way to cool food after cooking is to immediately put it in the
refrigerator.
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16.
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The
best and fastest way to thaw food is by leaving it out at room temperature.
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17.
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Using
colored cutting boards can help reduce cross-contamination.
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18.
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Keeping prepared food hot in steam tables or cold in the refrigerator until it is time
to be served is referred to as holding food.
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19.
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Improperly reheated food can be responsible for foodborne illness.
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20.
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You
should discard food that has been in a temperature danger zone for longer than two
hours.
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21.
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The
FDA Food Code is a federal law with which all food-service establishments must comply.
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22.
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The
FDA Food Code was developed by the Federal Department of Agriculture.
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23.
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A
hazard analysis focuses primarily on cooking foods that will be in the temperature danger zone for
over two hours.
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24.
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A
critical control point is a point at which you must notify the FDA of planned corrective
actions.
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25.
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Critical limits indicate when foods are at unsafe temperatures and how long they can
be held at an unsafe temperature.
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26.
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HACCP
stands for “Health and Culinary Control Points.”
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27.
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A
food-safety audit is also called an FDA Monitoring Procedure (FDA-MP).
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28.
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The
first step in the HACCP system is to establish critical limits.
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29.
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A
critical control point is a point or procedure in a specific food system where loss of control may
result in an unacceptable health risk.
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30.
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HACCP
was originally developed for high school students in a Florida school.
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Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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31.
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The
biological hazards found in or on foods that can make us sick are a. | bacteria | b. | viruses | c. | parasites | d. | fungi (molds) | e. | all of the
above | | |
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32.
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Potentially hazardous foods have a moisture measurement (Aw) of a. | 0
Aw | b. | .09 Aw or
lower | c. | .85 Aw or higher | d. | 1.0
Aw | e. | 7.0
Aw | | |
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33.
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The
temperature danger zone in which pathogens thrive and reproduce is a. | 21°F to
90°F | b. | 31°F to 110°F | c. | 41°F to
135°F | d. | 51°F to 145°F | e. | 61°F to
155°F | | |
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