Food Safety and Sanitation Practices, Exams of Nursing

Download Food Safety and Sanitation Practices and more Exams Nursing in PDF only on Docsity! CP-FS FULL PRACTICE TEST QUESTIONS CP-FS FULL PRACTICE TEST QUESTIONS WITH GUARANTEED ACCURATE ANSWERS |VERIFIED What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. - Accurate Answers✔✔✔ 4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A is an example of an infection. An employee has nasal discharge. What is the appropriate response? 1. Exclude the employee from the premises. 2. Send the employee to the doctor. 3. Monitor the employee to make sure hand washing is done. 4. Remove employee from food service. - Accurate Answers✔✔✔ 4 Employees are not allowed to work with food when they have discharge from the eyes, nose, or mouth. The manager on duty must decide if the employee is sent home or allowed to work away from food. What is the leading cause of foodborne illness? - Accurate Answers✔✔✔ Virus Viral infections are the number one cause of foodborne illness. They do not grow on contaminated food. What should raw meat be stored in after it is thawed? 1. Bowl. 2. Rack. 3. Tray. 4. Stacked on a plate. - Accurate Answers✔✔✔ 3 Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan or on a tray. This will prevent dripping in the refrigerator. Food falling out of trash bags increases the risk of which vector? 1. Chemical contamination. 2. Poor hygiene. 3. Cross contamination. 4. Pests. - Accurate Answers✔✔✔ 4 The best way to handle pests is to create an environment that is not inviting. Access to food and water will attract pests. This is why you 3. An oven. 4. A grill. - Accurate Answers✔✔✔ 2 Hot holding devices are not made to cook or reheat food. These are created only to hold food and keep them at a hot temperature. What is Not a method an employee would be trained to use to cool food? 1. Divide food into small portions. 2. Add cold ice water as an ingredient. 3. An ice bath. 4. Freezer. - Accurate Answers✔✔✔ 4 Food should be cooled using specific methods. Freezing food is a separate action from cooling. The other answers are cooling methods. unused warewashing machine should be cleaned how often? 1. After the next use. 2. Every 24 hours. 3. Every 7 days. 4. Every 30 days. - Accurate Answers✔✔✔ 2 Warewashing machines must be regularly cleaned. An unused machine should be cleaned every 24 hours to prevent mold or bacteria growth. What would indicate if temperature abuse occurred in packaged food? - Accurate Answers✔✔✔ TTI Time Temperature indicators When using the boiling point calibration of a thermometer. How long do you leave the thermometer in the water to stabilize? - Accurate Answers✔✔✔ 15 seconds What should be on the label when removing hot food from holding? 1. Time. 2. Contents. 3. Date. 4. Critical limit. - Accurate Answers✔✔✔ 1 Hot food cannot be in the danger zone longer than 4 hours. The amount of time they spend in the danger zone needs to be considered. Recording the time on the label is necessary to determine how long food is safe. Quats is applied at which of the following temperatures? 1. 75 F. 2. 100 F. 3. 212 F. 4. 200 F - Accurate Answers✔✔✔ 1 Quats is only effective at temperatures above 75 F. Apply a concentration of 200 ppm. Cold storage must include which of the following for defrosting? 1. Check valve. 2. Label. 3. Dryer. 4. Drain. - Accurate Answers✔✔✔ 4 The cold storage units need to address the issues of condensation and defrosting. The units need to include drains. These will prevent water from building up in the cold storage units. All but which of the following are true of unmounted floor equipment? 1. It must be flush with the floor and sealed in place. 2. It must be mounted on an approved nonabsorbent masonry base. 3. It must have at least 6 inches of clearance with the floor. 4. It must be mounted on legs. - Accurate Answers✔✔✔ 1 Unmounted floor equipment should not be flush with the floor. It should be mounted on legs with at least 6 inches of clearance with the floor, and mounted on a nonabsorbent, smooth masonry base. It should also be sealed around the entire perimeter. What explains the specifications of an automatic dishwashing machine on site? 1. Manual. 2. Manufacturer's plate. 3. Cleaning log. 4. SOP. - Accurate Answers✔✔✔ 2 The manufacturer's plate needs to be visible on the dishwashing machine. This provides the specifications on site. This includes temperature, pressure, and cycle time. 1. Monitor temperature. 2. Bottled water. 3. Assess food. 4. Emergency menu. - Accurate Answers✔✔✔ 4 An EAP is necessary to prepare in case of emergencies. Each emergency should have its own EAP. An emergency menu should be prepared for both loss of water and electricity. Which online resource would you use to assist with a risk assessment? 1. HACCP. 2. FDA-iRISK. 3. Food Code. 4. MAP. - Accurate Answers✔✔✔ 2 The FDA-iRISK is available online. This is a resource that is available to assist with creating a risk assessment. What is an indication of temperature abuse on frozen food? 1. Large ice crystals. 2. Small ice crystal. 3. Freezer burn. 4. There are no indications. - Accurate Answers✔✔✔ 1 Large ice crystals indicate that the item thawed and refroze. This indicates temperature abuse. The size of ice crystals need to be observed. You are performing the same task for 8 hours. How often should you wash your hands? 1. Each hour. 2. Every 4 hours. 3. Every 3 hours. 4. Every 2 hours. - Accurate Answers✔✔✔ 2 Where should fruit be stored in the refrigerator? 1. Back. 2. Middle. 3. Front. 4. Top. - Accurate Answers✔✔✔ 3 The front of the freezer or refrigerator is the warmest part. Produce should be stored in the warmest parts of the freezer. Meat and fish should be stored in the back or cooler parts of the freezer. When does an apron need to be changed? 1. Each hour. 2. With each preparation. 3. Between raw and REF. 4. Daily. - Accurate Answers✔✔✔ 3 Aprons need to be changed when they are soiled. They should also be changed between preparing raw foods and ready to eat foods. Which department oversees the act that demands alcohol be labeled? 1. Treasury. 2. EPA. 3. FDA. 4. USDA. - Accurate Answers✔✔✔ 1 The Treasury Department oversees the Federal Alcohol Administration Act. This act demands accurate labels on alcohol. The label is a warning label. When do food permits need to be returned after the operation ceases? 1. 7 days. 2. 10 days. 3. 3 days. 4. 14 days. - Accurate Answers✔✔✔ 1 Food permits do not belong to the permit holder. They need to be returned after the operation ceases. They need to be returned in 7 days. What type of food sampling test will be run on plant oils? - Accurate Answers✔✔✔ Synthetic sweeteners Before sample blending can be done, it is important to do what with un- useful and extra matter? 1. Wash. 2. Remove. 3. Drain. 2. 45 minutes. 3. 1 hour. 4. 90 minutes. - Accurate Answers✔✔✔ 1 Cooked foods that have already been cooled and now reheated must reach the minimum temperature within 30 minutes. The minimum temperature is 165 degrees. Food has been removed from original packaging and placed in another container. What is necessary in order to provide the source? 1. Log. 2. Date. 3. GMP. 4. Invoices. - Accurate Answers✔✔✔ 4 Inspectors need to establish that food comes from approved sources. Food may be removed form containers. In this instance, the invoice will provide the correct source. What would you store on the bottom shelf of the dry goods/canned food area? 1. Dry goods. 2. Canned goods. 3. Produce. 4. Cleaning supplies. - Accurate Answers✔✔✔ 4 Sometimes cleaning supplies will have to be stored with canned goods because of space limitations. The cleaning supplies need to be on the bottom shelf when they are stored together. The hot water used to sanitize dishes in a spray-type warewasher may be no hotter than which of the following? 1. 200F 2. 171 F 3. 212F 4. 194F - Accurate Answers✔✔✔ 4 When does serving raw eggs comply with regulation? 1. Always. 2. When the eggs are pasteurized. 3. When permission is given. 4. Never. - Accurate Answers✔✔✔ 3 Using raw eggs does not typically comply with regulations. It is possible, however, for regulators to grant special permission. This may require stricter policies and specialized education. An employee with an infected cut who does not follow proper hygiene creates the risk of spreading which of the following? 1. E. coli. 2. Hepatitis A. 3. Staphylococcus. 4. HSP. - Accurate Answers✔✔✔ 3 Staphylococcus is a bacterial food borne illness that is typically passed through bodily fluids. Which action will be most effective at preventing food illness from plant toxins? 1. Use fresh produce. 2. Use a reputable producer. 3. Use only canned produce. 4. Rinse under warm running water. - Accurate Answers✔✔✔ 2 Plant toxins are not common, but they can typically be prevented by using a producer with the correct standards. Poor cooking and storage can also release plant toxins. What should be created to ensure that all equipment work properly? 1. Cleaning program. 2. SOPs. 3. Repair program. 4. HACCP plan. - Accurate Answers✔✔✔ 3 Each establishment needs to implement a repair program. Keeping the equipment in repair will prevent major problems from developing. Always follow the manufacturers' instructions for equipment maintenance. Which of the following would require higher hurdles? 2. Chemical analysis. 3. Mold test. 4. BAC test. - Accurate Answers✔✔✔ 2 Food sampling is done through a chemical analysis. Usually a small quantity is used for analysis, but sometimes an entire production batch is needed. A sample population will be continuous or 1. Homogenous. 2. Compartmentalized. 3. Finite. 4. Removable. - Accurate Answers✔✔✔ 2 A population food sample will be continuous or compartmentalized. Continuous populations have no physical separation in the sample. An example of this is milk. Compartmentalized populations can be split up. An example of this is bottles of spaghetti sauce moving down a rolling belt. At any time they can be split up. Which virus is typically passed through produce that is contaminated with fecal matter? - Accurate Answers✔✔✔ Hepatitis A Hepatitis A is more likely to occur on fresh produce that is contaminated by fecal matter. What does Not transport mold spores? 1. Insects. 2. Wind. 3. Water. 4. Food. - Accurate Answers✔✔✔ 4 Mold is transmitted by air, water, or insects. The spores attached to food, but it is not used to transport the spores. Which bacteria is commonly called food poisoning? 1. Botulism. 2. E. coli. 3. Shigella. 4. Clostridium. - Accurate Answers✔✔✔ 4 Clostridium is commonly called food poisoning. It is caused by undercooked meat or poultry. What is the first step in sampling food? 1. Wash hands. 2. Ladle food into a bowl. 3. Step away from the food prep area. 4. Taste the food. - Accurate Answers✔✔✔ 2 Food may be tasted using a single spoon at the station. It is safer, however, to taste food away from the cooking stations. The first step is ladling food into a bowl or container before stepping away to taste it. A restaurant decides to add gluten free items to the menu. What does this require? 1. New training. 2. New suppliers. 3. Closed containers. 4. Contact the Health Department - Accurate Answers✔✔✔ 1 Changing recipes to add new allergen free foods requires a new allergen plan. This will require new training for the employees. Which of the following is the FIRST step in cleaning a table that has been used for food preparation? 1. Spray the table with sanitizer. 2. Wash the table with soap. 3. Wash the table with detergent. 4. Wipe the table down with a clean towel. - Accurate Answers✔✔✔ 3 Food prep surfaces need to be thoroughly cleaned. First, wash the surface down with detergent - not plain soap - then rinse and sanitize. How long should a food safety training record be kept? 1. 1 month. 2. 1 week. 3. 6 months. 4. 1 year. - Accurate Answers✔✔✔ 4 Food safety training records are part of an HACCP SOP. The log should be kept for at least a year. 3. Vehicle. 4. Ice. - Accurate Answers✔✔✔ 4 Cold foods require ice when they are served off site. Dry ice should never be used to store cold foods. If foods remain in vehicles, they must be refrigerated. Partially cooked food should only be cooked for how long the first time? 1. 45 minutes. 2. 60 minutes. 3. 30 minutes. 4. 35 minutes. - Accurate Answers✔✔✔ 2 Food may be partially cooked for a future day. The food should not be cooked longer than 60 minutes the first time. How many federal agencies are involved in the safety of the food supply? - Accurate Answers✔✔✔ 15 Which of the following causes food infection? 1. E. coli. 2. Botulism. 3. Listeria. 4. Staphylococcus aureus. - Accurate Answers✔✔✔ 3 Listeria causes food infection. The pathogens grow in the body causing illness. The other answers cause food intoxication. When does an inspection become public record? 1. Once it is written. 2. Once it is signed. 3. After it is posted. 4. Never. - Accurate Answers✔✔✔ 2 You must always read an inspection report carefully. You admit to the problems when you sign it. At this point, it becomes a matter of public record. In order to be effective, iodophors must be in contact with microbes for a minimum of which of the following? 1. 60 seconds. 2. 45 seconds. 3. 3 minutes. 4. 30 seconds. - Accurate Answers✔✔✔ 4 According to the FDA laws, the quality of the content and _____ of the food needs to be accurate. 1. Weight. 2. Age. 3. Sanitation. 4. Temperature. - Accurate Answers✔✔✔ 1 The quality of food needs to be labeled accurately. The weight also needs to be accurately labeled. The name, ingredients, and location also need to be listed. Refreshing employee training is easily done in which situation? 1. At hiring. 2. After a shift. 3. Group meeting. 4. On a day off. - Accurate Answers✔✔✔ 3 Employees need to be taught policies and procedures when they first begin working. Training needs to be refreshed regularly. Group meetings are opportunities to refresh training. All but which of the following are true of counter mounted equipment? 1. It must be sealed to the counter. 2. It must be flush with the counter. 3. It must be mounted on legs. 4. It must have at least 4 inches of clearance. - Accurate Answers✔✔✔ 2 Counter mounted equipment must be sealed to the counter. It must be mounted on legs with at least 4 inches of clearance to allow for cleaning. Which regulations explain the design for the plumbing system in a food establishment? 1. CDC. 2. CISPA. What is the term for removing a community annoyance? 1. Nuisance abatement. 2. Recall. 3. Summary abatement. 4. Embargo. - Accurate Answers✔✔✔ 1 Nuisance abatement is the removal of any nuisance. This may be structural damage or disorderly conduct. Legal action may be taken to force abatement. Who, typically, conducts inspections? 1. Federal employees. 2. FDA. 3. CISPA. 4. State employees. - Accurate Answers✔✔✔ 4 The FDA works closely with state agencies. The Food Code id created by the FDA. Inspections, however, are typically given by state employees. When samples are monitored, they are 1. Placed in high heat situations. 2. Being evaluated for specific content. 3. Placed in freezing temperatures. 4. Checked hourly for bacteria growth rates. - Accurate Answers✔✔✔ 2 Monitoring samples means that predestinated items are being evaluated in the food sample. For example, if you are monitoring for preservatives, you would evaluate the content levels of preservatives in the given sample. What type of sampling takes samples systematically based on location or time? - Accurate Answers✔✔✔ Systematic sampling. Systematic sampling is when samples are taken based on location or time systematically. For example every 3rd container in a delivery truck will be used for sampling. Which of the following may leave residue that triggers asthma? 1. Rodents. 2. Cockroaches. 3. Ants. 4. Flies. - Accurate Answers✔✔✔ 2 Cockroaches leave a residue that may trigger asthma, especially in those who have other allergies. What is true of seafood toxins? 1. They can be smelled but not tasted. 2. They are destroyed in the cooking process. 3. They are destroyed by freezing. 4. They cannot be tasted or smelled. - Accurate Answers✔✔✔ 4 Seafood toxins are troubling because they cannot be tasted or smelled. They will also survive freezing and cooking. Proper sources and handling is necessary to prevent toxins. The temperature of a freezer is too high. What is necessary? 1.Stop recording the temperature. 2. Labeling food. 3. Record actions taken. 4. Contact the Health Department. - Accurate Answers✔✔✔ 3 It is necessary to record the temperatures of the freezer. If the temperature is not safe, the action taken needs to be recorded. Where should time and temperature control sheets be posted? 1. Every cold storage area. 2. Freezers. 3. Bulletin board. 4. Refrigerators. - Accurate Answers✔✔✔ 1 Time and temperature control sheets need to be filled out regularly. They should be at every cold storage area. This makes filling them out easier. How long should items be submerged in water in hot water sanitization? - Accurate Answers✔✔✔ 30 sec