The Biotest FSSMC Homework Pactice Quiz.

1. All hot foods that are first cooled to 41 °F prior to service shall be heated rapidly to an internal temperature of

a) 140 °F

b) 165 °F

c) 150 °F

d) 130 °F

2. Half pint containers of Milk for individual service should be stored in a display case at a maximum temperature of

a) 35 °F

b) 45 °F

c) 41 °F

d) 50 °F

3.All rooms in which food or drink is prepared or in which utensils are washed shall be well lit to a minimum of

a) 20 foot-candles

b) 50 watts

c) 20 lumens

d) 30 watts

4.If fresh raw chicken breasts are received with the ice melted what should you do?

a) Place immediately into the freezer

b) Add more ice

c) Iimmediatelyplace the breasts into the refrigerator

d) Reject the delivery and ask for better product

5.You may reheat food in all of the following except a

a) Microwave

b) Convection oven

c) Bain Marie

d) Stove

6.The major difference between Shigella and Clostridium perfringens is

a) Shigella will generally occur faster than C. perfringens

b) C. perfringens will occur faster than Shigella

c) Shigella is a virus while C. perfringens is a bacteria

d)C. perfringens alwys produces jaundice

7.A foodborne Intoxication

a) Rarely happens

b) Is slower than an infection

c) Does not need live bacteria to cause illness

d) Needs live bacteria to cause illness

8.Which of the following is a common source of ciguatera

a) Vegetables

b) Pork

c) Fish

d) None of the above

9.A food dispenser wanting to add a new walk-in refrigerator must

a) Get plan approval from the local health department

b) Place a thermometer near the door

c) Obtain a price quote from the manufacturer

d)`Directly connect the condensation line to the city sewers

10. The minimum cooking temperature for ground beef is

a) 145 °F held for 15 seconds

b) 140 °F held for 15 seconds

c) 155 °F held for 15 seconds

d)`165 °F held for 15 seconds

11. All utensils manually washed must be

a) In a 2- compartment sink when using chlorine bleach

b) Completely immersed in the sanitizing solution

c) Sanitized in clean water of 75 °F to 110 °F

d)`Sanitized in 12.5 PPM chlorine bleach

12. Permanently mounted counter equipment must be sealed to the counter or raised off the counter at least

a) 4 inches

b) 6 inches

c) 8 inches

d)`2 inches

13. All hot foods must be held at what minimum temperature during transport?

a) 140 °F

b) 45 °F

c) 135 °F

d) 145 °F

14. If using disposable gloves, when should you change them?

a) At the end or interruption of every task

b) Every ten minutes

c) Once a day

d) Never

15. When cooling hot food such as chicken stock, the first step is to

a) From 140 °F to 90 °F in four hours

b) From 140 °F to 70 °F in four hours

c) From 140 °F to 70 °F in two hours

d) From 140 °F to 70 °F in six hours

16. When heating in the microwave you must

a) Cook food as in a conventional oven

b) Cook food an additional 25 °F

c) Cook food and additional 10°F

d) Cook all food to 180°F

17. When constructing or remodeling a food service facility, you must

a) Avoid air gaps in all plumbing

b) Use non-commercial refrigerators in service areas

c) Get plan review approval from the local health department

d) Install sinks directly connected to sewage lines

18. Which foods are utensils or gloves required for handling

a) Raw meat products

b) Pre-packaged milk products

c) Comminuted foods

d) Ready to eat foods

19. Which of the following requires live bacteria to cause foodborne illness

a) Salmonella enteritidis

b) Hepatitis A

c) Staphylococcus aureus

d) Scromboid

20.The first best way to prevent the fecal oral route is to

a) Cook food to 145 °F

b) Wash your hands after using the restroom

c) Refrigerate food to 45°F

d) Keep all doors to the outside closed or use a 16 mesh screen