0%
Q 1: A Food-borne disease is caused by:
A) Eating a lot of food.
B) Eating food in bad condition.
C) Eating cheap food.
D) Eating a foreign food.
Explanation: Eating foods in bad condition is cause to food-borne diseases.
Q 2: On acrylamide, which answer is correct?
A) It is being investigated for its alleged association with cancer.
B) It is formed by cooking certain foods (potatoes, coffee, bread, crackers, or cereals) over 120 degrees.
C) Both statements are correct.
D) Both statement are wrong.
Explanation: A and B statements are correct.
Q 3: Which of the following statements regarding the training of food handlers is correct ?
A) It is mandatory for people working with food.
B) It allows you to produce safe food.
C) It will cause to safe from food borne disease.
D) All above answers are correct.
Explanation: A to C all statements are correct.
Q 4: What does the Food Information Law (Allergens) say?
A) That we must inform our customers about possible allergens in our products.
B) That food should indicate its country of origin.
C) That the name of the products must be written in several languages.
D) Name of the product should be in bold letters
Explanation: Its much better informed our customers about posible allergens before they consume food.
Q 5: Microorganisms are ?
A) All harmful.
B) Some harmful and others beneficial.
C) All beneficial.
D) None of above
Explanation: Some of microorganisms are harmful and others are beneficial.
Q 6: We know that you have to wash your hands in certain cases:
A) When you enter the toilet.
B) When leaving the toilet it is mandatory to wash your hands.
C) When I have a quick break.
D) No need to wash our hands.
Explanation: When leaving the toilet it is mandatory to wash your hands.
Q 7: Cross-contamination is caused by ?
A) Store lettuce and stewed meat together in the same chamber.
B) Cut vegetables and then meat on the same board.
C) use same gloves to cut vegetables and meats
D) The three previous answers are cases of cross-contamination.
Explanation: all A to C answers are cases of cross contamination.
Q 8: If we maintain proper food hygiene we will obtain:
A) Healthy and harmless food.
B) A greater amount of food.
C) Better looking food.
D) Cheep food.
Explanation: proper food hygiene we will obtain Healthy and harmless food.
Q 9: If the cool chain is broken:
A) Damage will occur that will affect the refrigeration chambers.
B) There will be irreversible damage to the food.
C) Nothing will happen if I freeze the food afterwards.
D) All three answers are correct.
Explanation: Recomonded cool chain is the most important thing for all kind off required foods.
Q 10: The garbage bin should have certain characteristics:
A) It must have a lid and a pedal so you can open it without using your hands.
B) It must have a bag that we can reuse.
C) May be used to store food when they are clean and empty.
D) It must be opened always.
Explanation: Garbage bin must have a lid and a pedal so you can open it without using your hands and it will prevent food contamination.
Q 11: Food handlers should wear their hair up with a hat or hairnet because:
A) It is more comfortable to work with.
B) It differentiates workers from bosses.
C) Their customers should not be see food handlers haircut.
D) Hair contains microorganisms that can contaminate food.
Explanation: Food handlers should wear hat or hairnet to prevent food contaminations.
Q 12: Wooden boards and utensils are prohibited because:
A) They are porous (may retain food and moisture) and they splinter easily.
B) They break easily and are very expensive.
C) They are less useful and uglier than plastic ones.
D) Natural wood color is not good for foods.
Explanation:
Q 13: If we apply the HACCP system correctly:
A) Food taste will increase.
B) We will obtain better looking food.
C) We will obtain more food.
D) We will obtain safer food.
Explanation: HACCP system is lead to obtain safer foods.
Q 14: What is the color of chicken cutting board ?
A) Green
B) Brown
C) Blue
D) Yellow
Explanation: Chicken cutting board color is Yellow.
Q 15: Correct temperature of meat Freezer ?
A) -18 to -22°C
B) +18 to +22°C
C) 0 to +5°C
D) +10 to +15°C
Explanation: Meat freezer temperature is -18 to -22°C.
Q 16: Is this image correct ?
A) No, It is Wrong
B) Yes, It is Correct.
C) May be wrong.
D) may be correct.
Explanation: Image is wrong due to food handler no gloves, no hat, No apron and wearing a watch.
Q 17: This sign is commonly posted outside food production areas. What does it indicate?
A) No diamonds allowed in this area.
B) No jewelry trading allowed in this area.
C) No weddings allowed in this area.
D) No jewelry allowed in this area.
Explanation: This sign is no jewelry allowed in this area.
Q 17: Which of the following processes kills harmful bacteria in milk?
A) Sterilization.
B) Preservation
C) Pasteurization
D) Fermentation
Explanation: Pasteurization will kill harmful bacteria in milk.
Q 18: What range of temperature is considered a danger zone for food to collect bacteria?
A) 0°F to40°F
B) 40°F to 135°F
C) 135°F to200°F
D) Anything above 200°F
Explanation: Danger zone temperature is 40°F to 135°F
Q 19: Which three major factors cause food contamination ?
A) Physical, biological, and chemical
B) Physical, biological, and radiological
C) Physical, psychological, and health
D) Physical, chemical, and psychosocial
Explanation: People can get sick by consuming food contaminated by the following three major hazards: Physical- objects such ashair, nails, jewelry, glass, staples, and bandages in food are categorized as physical hazards. Chemical- substances that are added during food handling or that occur naturally can cause food-borne illness. Examples include certain metals, pesticides, and cleaning agents. Biological- germs that are not visible to the naked eye like those carried by bacteria, viruses, and parasites.
Q 20: How should you thaw perishable food?
A) In the microwave
B) Under cold running water
C) On the counter
D) In a sink of hot water
Explanation: Perishable foods should be thawed under cold running water or in the refrigerator. When thawed in the microwave, food should be cooked promptly afterwards. According to the USDA, “Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours.”
Q 21: What storage time is recommended to keep ground beef from spoiling or becoming dangerous to eat?
A) 1-2 days
B) 3-4 days
C) 5-6 days
D) 7 days
Explanation:
Q 22: What does ‘GMP’ in the sign below stand for:
A) Good manufacturing practice
B) Good manufacturing performance
C) Genetically modified produce
D) Great manufacturing practice
Explanation:
Q 23: What does this symbol indicate?
A) Hair-cut required
B) Hairnet required
C) Hardhat required
D) Helmet required
Explanation: Chicken cutting board color is Yellow.
Q 24: Hot foods should be maintainedat a temperature of ____degrees Fahrenheit or higher.
A) 100
B) 120
C) 135
D) 140
Explanation:
Q 25: Perishable foods should be refrigerated within ___ hours of purchase.
A) One and a half
B) Two
C) Two and a half
D) Three
Explanation: Foodsafety.gov advises that perishable foods should be stored within 2 hours after purchasing. In case the climate temperature is equal to or higher than 90°F (as during summers), the time should be cut down to 1 hour.Additionally, the site notes,“Make sure your fridge and freezer are cooled to the right temperature. Your fridge should be between 40°F and 32°F, and your freezer should be 0°F or below.”
Report Card
Total Questions Attempted: 0
Correct Answers: 0
Wrong Answers: 0
--
Comments
Post a Comment