Food Handler Course Practice Quiz!
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Food handling over a long time has become as important as cooking the actual food. More discipline and care is required for handling food than even preparing it. This quiz will help you gauge and improve your knowledge on the subject.
- 1.The Food Premises regulation is a:
- A.
Guideline for the foodservice industry
- B.
Federal legislation
- C.
A municipal by-law
- D.
Provincial legislation
- 2.People who are very young or already weak or ill are seriously threatened by foodborne illness because of they:
- A.
Cannot take strong medicine
- B.
Cannot tell the doctor what is wrong with them
- C.
Cannot fight off the disease very well
- D.
Are unable to file lawsuits
- 3.Foodborne illness is expensive because of:
- A.
Loss of customers
- B.
Lawsuits from those who are ill
- C.
Fines issued through the courts
- D.
All of the above
- 4.Dirt, broken glass, and staples from packing are classified as:
- A.
Chemical hazards
- B.
Bacterial hazards
- C.
Physical hazards
- 5.Moist, high protein foods on which bacteria can grow most easily are called:
- A.
Potentially hazardous foods
- B.
Contaminated
- C.
Unfit for children, elderly and hospital patients
- D.
Require pasteurization
- 6.Food that contains moulds that are not a natural part of it should be:
- A.
Frozen
- B.
Discarded
- C.
Saved, since the food is okay if you scrape the mould
- D.
Cook to 165 degrees F (74 degrees C) for 10 minutes
- 7.
- A.
Trichinella spiralis
- B.
Salmonella
- C.
Typhoid fever
- D.
Ecolab 01.57H7
- 8.The word pathogenic means:
- A.
A certain bacteria
- B.
Disease causing
- C.
Something you observe through a microscope
- D.
Something rotten
- 9.
- A.
Larger than bacteria
- B.
Able to be seen with the naked eye
- C.
The cause of bread mould
- D.
Smaller than bacteria
- 10.The organisms which cause most food borne illness outbreaks are:
- A.
Parasites
- B.
Moulds
- C.
Viruses
- D.
Bacteria
- 11.If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:
- A.
Ask the customer for written proof that they have food allergies
- B.
Advise them to eat something else
- C.
Tell them the ingredient list
- D.
Advise the customer that the information is confidential
- 12.The temperature range of the Danger Zone is:
- A.
Between 15 degrees C and 80 degrees C (60 degrees F and 180 degrees F)
- B.
Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)
- C.
Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F)
- 13.The purpose of refrigeration is to:
- A.
Kill bacteria
- B.
Make food taste better
- C.
Slow down bacterial growth
- D.
Put bacteria to sleep
- 14.
- A.
High protein food
- B.
Moisture
- C.
Warm temperature
- D.
All of the above
- 15.PH is a measure of:
- A.
Acidity
- B.
Bacterial growth
- C.
Cleanliness
- D.
Temperature
- 16.Pathogenic bacteria can cause:
- A.
Mould to grow
- B.
Foodborne illness
- C.
Break to rise
- 17.Salmonella is an example of a type of:
- A.
Physical hazard
- B.
Bacteria
- C.
Parasite
- D.
Virus
- 18.In the Danger Zone bacteria double in number every:
- A.
20 minutes
- B.
Every day
- C.
Every hour
- D.
Never
- 19.
- A.
Kill bacteria
- B.
Stop bacteria from growing
- C.
Slow down bacterial growth
- D.
Remove toxins in the food
- 20.A foodborne intoxication such as Staphylococcus can be caused by:
- A.
Toxins produced by the bacteria
- B.
Infected cuts, burns or boils
- C.
Coughing and sneezing into food
- D.
All of the above
- 21.
- A.
Thoroughly wash vegetables that will be used in soups and stews
- B.
Do not thaw frozen meat at room temperature
- C.
Supervise the personal hygiene habits of all employees
- D.
Prevent bacterial growth in cooked foods through proper chilling, holding and reheating
- 22.Most pathogenic bacteria will be destroyed by:
- A.
Refrigeration
- B.
Heat
- C.
Drying
- D.
Removing them from oxygen
- 23.A Salmonella foodborne infection can be caused by:
- A.
Dirty hands
- B.
Turtles
- C.
Poultry
- D.
All of the above
- 24.Which of the following foods is a potentially hazardous food?
- A.
Strawberry jam
- B.
Cooked rice
- C.
Crackers
- 25.How could a salad be contaminated?
- A.
When it contains unrefrigerated, cooked rice
- B.
When it includes a dressing made with raw eggs
- C.
When the vegetables are not washed
- D.
All of the above
- 26.When a shipment of food arrives, employees should:
- A.
Put everything away and inspect it later
- B.
Inspect only the potentially hazardous foods
- C.
Inspect all foods right away before storing them
- D.
Stack it neatly on the dock and inspect it within 12 hours
- 27.Reject any poultry that has:
- A.
A product temperature lower than 40 degrees F (4 degrees C)
- B.
Green or purple blotches
- C.
A USDA stamp
- D.
Been packed in self-draining crushed ice
- 28.In a package of fresh fish, a large solid mass of ice on the fish means it was:
- A.
Properly packed
- B.
More expensive
- C.
Raised commercially
- D.
Thawed and refrozen
- 29.Modified atmosphere foods (MAP) are foods that:
- A.
Are always safer than natural ingredients
- B.
Must be purchased from licensed producers
- C.
Contain less oxygen than other kinds of foods
- D.
Are cooked by broiling
- 30.Under the FIFO method, foods are used:
- A.
In relation to size
- B.
In the order in which they were received (first in, first out)
- C.
By selecting the newest foods first
- D.
By the cost of the food
- 31.
- A.
First cool food in the freezer
- B.
Put food in the refrigerator to cool
- C.
Leave food out on the stove overnight
- D.
Cool food in ice water, place in shallow containers then refrigerate it
- 32.
- A.
Make them all at one time, and then refrigerate them
- B.
Make them all at one time, then cover and leave them on the counter
- C.
Make several at a time, then cover and refrigerate them
- D.
Make several at a time, then cover and leave them on the counter
- 33.A hot potentially hazardous food should be held at:
- A.
21 degrees C (70 degrees F)
- B.
49 degrees C (120 degrees F)
- C.
60 degrees C (140 degrees F)
- D.
74 degrees C (165 degrees F)
- 34.
- A.
To prevent them from becoming contaminated with bacteria
- B.
To slow down the reproduction of bacteria what may be in them
- C.
To destroy any pathogens
- D.
All of the above
- 35.
- A.
Reheat food to at least 74 degrees C (165 degrees F) for at least 15 seconds within two hours
- B.
Reheat food no more than three times
- C.
Reheat day-old beef soups and stews to 68 degrees C (155 degrees F) for at least 15 seconds
- D.
Reheat casseroles in hot-holding equipment
- 36.The HACCP (Hazard Analysis Critical Control Point) system of self-monitoring is used to analyze the hazards of your food processing or preparation. Which one of the following processes are considered hazardous if not done properly.
- A.
Cooking
- B.
Cooling
- C.
Reheating
- D.
All of the above
- 37.In a HACCP system, what is the key measure of training success?
- A.
Employee obedience
- B.
Price per entree
- C.
Number of employees to number of managers
- D.
On-the-job performance in food safety
- 38.
- A.
The specific ways the hazards in your recipe can be eliminated, prevented or reduced
- B.
The log book in which you keep all your records
- C.
The length of time you must wash your hands
- D.
Types of thermometers
- 39.Sanitizing utensils is important because:
- A.
It will reduce the transfer of pathogenic micro-organisms
- B.
It makes the dishes clean
- C.
It removes fingerprints
- D.
None of the above
- 40.Which one of the following practices will help to prevent foodborne illness?
- A.
Stop smoking
- B.
Wearing an apron
- C.
Washing your hands frequently
- D.
Wearing a hairnet
- 41.Washrooms must have the following items:
- A.
Hot and cold running water
- B.
Soap in a dispenser and paper towels
- C.
An exhaust fan removing air to the outside
- D.
All of the above
- 42.Seeing a cockroach in daylight usually means you:
- A.
Have very few cockroaches
- B.
Have no rodents
- C.
Are a very good cook
- D.
Have a large number of cockroaches
- 43.
- A.
Increased handling of food all along the chain of supply - from production to the final customer
- B.
Lack of federal, provincial and municipal legislation
- C.
Decrease in overall quality of food
- D.
People experimenting with all kinds of new foods
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