Question

exam prep questions
1 what is the temperature range for the temperature danger zone?
a. 0°f to 32°f
b. 41°f to 135°f
c. 50°f to 140°f
d. 70°f to 125°f
2 a critical control point (ccp) is a point
a. in a recipe when ingredients are added.
b. when chemically contaminated food is identified.
c. where measures can be applied to prevent hazards.
d. in the cooking process where food is tasted.
3 the temperature of a roast is checked to see if it has met its critical limit of 145°f for 4 minutes. this is an example of which haccp principle?
a. verification
b. monitoring
c. record keeping
d. hazard analysis
4 first in, first out (fifo) is a method of
a. pest control.
b. stock rotation.
c. record keeping.
d. temperature control.
5 how should food be labeled if stored out of its original container?
a. contents and date
b. foodhandler’s name and title
c. foodhandler’s name and the date
d. date and temperature at the time of storage
6 if food - contact surfaces are in constant use, they must be cleaned and sanitized every ______ hours.
a. 2
b. 4
c. 5
d. 6
7 to prevent food allergens from being transferred to food,
a. avoid pewter tableware and copper cookware.
b. store cold food at 41°f or lower.
c. buy food from an approved, reputable supplier.
d. clean and sanitize utensils before use.
8 foodhandlers should keep their fingernails
a. short and unpolished.
b. long and unpolished.
c. long and painted with nail polish.
d. short and painted with nail polish.

Explanation:

1. The temperature danger zone for food is 41°F to 135°F where bacteria grow rapidly.
2. A CCP is a point where measures can prevent food - safety hazards.
3. Checking the temperature of a roast to see if it meets a critical limit is monitoring in HACCP.
4. FIFO is a stock - rotation method to ensure older stock is used first.
5. Food stored out of its original container should be labeled with contents and date.
6. Food - contact surfaces in constant use must be cleaned and sanitized every 4 hours.
7. Cleaning and sanitizing utensils before use helps prevent allergen transfer.
8. Foodhandlers should keep their fingernails short and unpolished to avoid food contamination.

Answer:

1. B. 41°F to 135°F
2. C. where measures can be applied to prevent hazards.
3. B. Monitoring
4. B. stock rotation.
5. A. Contents and date
6. B. 4
7. D. clean and sanitize utensils before use.
8. A. short and unpolished.