Chapter 5. The Flow of Food

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Results

#1. Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

cross-contamination.

time-temperature abuse.

physical contamination.

toxic-metal poisoning.

#2. What is the purpose of color-coded equipment?

It indicates the level of risk for each product.

It helps keep equipment separate.

It indicates the cooking temperature of each product.

It provides a visual cue for the preparation order of products.

#3. How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?

Prep raw and ready-to-eat food at the same time.

Prep raw and ready-to-eat food at different times.

Prep ready-to-eat food after raw food.

Clean and sanitize the table after you are done using it.

#4. An operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit of doing this?

To prevent temperature abuse

To prevent cross-contamination

To reduce the cost of a salad

To reduce the focus on proper personal hygiene

#5. What must be done after completing each prep task to reduce the risk of cross-contamination?

Food must be put away as quickly as possible.

Aprons must be replaced with clean ones.

Surfaces must be cleaned and sanitized.

Food temperatures must be checked with a clean thermometer.

#6. What is the temperature range of the Temperature Danger Zone?

0°F to 32°F (-18°C to 0°C)

32°F to 120°F (0°C to 49°C)

41°F to 135°F (5°C to 57°C)

60°F to 150°F (16°C to 66°C)

#7. Pathogens grow most rapidly at temperatures between

41°F and 45°F (5°C to 7°C).

45°F and 60°F (7°C to 16°C).

70°F and 125°F (21°C to 52°C).

120°F and 135°F (49°C to 57°C).

#8. Pathogens are likely to grow well in a meat stew that is

below freezing temperature.

at refrigeration temperatures.

between 41°F and 135°F (5°C and 57°C).

cooked to the correct internal temperature.

#9. Food is being temperature abused when it is

held at the wrong temperature.

taken out of the cooler.

reheated rapidly.

cooked to a higher temperature than required.

#10. Food must be thrown out after remaining in the temperature danger zone for

1 hour.

2 hours.

3 hours.

4 hours.

#11. Which action can help prevent time-temperature abuse?

Regularly recording temperatures

Performing self-inspections

Proper cleaning and sanitizing

Purchasing from approved suppliers

#12. Limiting the amount of food that can be removed from a cooler when prepping it can help prevent

cross-contamination.

cross-contact.

time-temperature abuse.

thermal energy transfer.

#13. Which thermocouple probe should be used to check the temperature of a pork roast?

Air

Surface

Immersion

Penetration

#14. What do time-temperature indicators do?

Measure temperature through a probe with a sensor at the end

Measure the length of time that food should be cooked

Show if food has been cross-contaminated during preparation

Show if food has been time-temperature abused during shipment

#15. Which temperature measuring device is designed for measuring surface temperatures?

Infrared Thermometer

Time-Temperature Indicator

Thermistor

Bimetallic Stemmed Thermometer

#16. Which thermocouple probe would be used to check the temperature of a grill?

Air

Surface

Immersion

Penetration

#17. Which thermocouple probe would be used to check the temperature of a pot of soup?

Air

Surface

Immersion

Penetration

#18. When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?

0°F (-18°C)

32°F (0°C)

41°F (5°C)

212°F (100°C)

#19. What is the calibration nut on a bimetallic stemmed thermometer used for?

Keeping it accurate

Marking its sensing area

Measuring air temperature

Measuring temperatures through glass

#20. When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if the location is at sea level?

110°F (43°C)

165°F (74°C)

180°F (82°C)

212°F (100°C)

#21. When checking the internal temperature of food, where should the thermometer be inserted?

In the thinnest part of the food

In the thickest part of the food

On the bottom of the food

On the top of the food

#22. Thermometers that measure the temperature of food must be accurate to

+/- 1°F or +/- 0°C.

+/- 2°F or +/- 1°C.

+/- 3°F or +/- 2°C.

+/- 4°F or +/- 3°C.

#23. How long does it take a bimetallic stemmed thermometer’s reading to steady after it is inserted into food?

5 seconds

10 seconds

15 seconds

30 seconds

#24. Which action can help prevent time-temperature abuse?

Hold hot items on a steam table whenever possible.

Give each food handler their own thermometer.

Avoid opening the walk-in coolers to keep a stable temperature.

Reheat food that has spent more than an hour in the temperature danger zone

#25. How far into the food should you insert the stem of a bimetallic stemmed thermometer to get an accurate reading?

Up to the dimple

Up to the tip of the probe

Up to the calibration nut

Up to the indicator head

#26. Which is an example of corrective action for time-temperature abuse?

A food handler checks and records the temperature of hot-held food every hour.

A manager trains food handlers to calibrate different thermometers.

A stockpot of soup has been left on a prep table overnight, so a food handler throws it away.

A restaurant requires suppliers to place temperature-recording devices in their delivery trucks.

#27. What’s the most basic way a food handler can prevent cross-contamination?

Monitor and log all food deliveries.

Clean and sanitize every piece of equipment at the start of each shift.

Keep raw and ready-to-eat food away from each other.

Designate separate prep tables for specific types of food.

#28. A food handler has been tasked with marinating raw chicken and chopping kale for a salad. If the food handler has access to only one prep table, what should they do to prevent cross- contamination?

Prep the chicken before prepping the kale.

Prep the chicken and kale at the same time but hold separately until service.

Wash and dry equipment in between prepping each item.

Use separate equipment for each item.

Finish

Results

#1. Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

#2. What is the purpose of color-coded equipment?

#3. How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?

#4. An operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit of doing this?

#5. What must be done after completing each prep task to reduce the risk of cross-contamination?

#6. What is the temperature range of the Temperature Danger Zone?

#7. Pathogens grow most rapidly at temperatures between

#8. Pathogens are likely to grow well in a meat stew that is

#9. Food is being temperature abused when it is

#10. Food must be thrown out after remaining in the temperature danger zone for

#11. Which action can help prevent time-temperature abuse?

#12. Limiting the amount of food that can be removed from a cooler when prepping it can help prevent

#13. Which thermocouple probe should be used to check the temperature of a pork roast?

#14. What do time-temperature indicators do?

#15. Which temperature measuring device is designed for measuring surface temperatures?

#16. Which thermocouple probe would be used to check the temperature of a grill?

#17. Which thermocouple probe would be used to check the temperature of a pot of soup?

#18. When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?

#19. What is the calibration nut on a bimetallic stemmed thermometer used for?

#20. When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if the location is at sea level?

#21. When checking the internal temperature of food, where should the thermometer be inserted?

#22. Thermometers that measure the temperature of food must be accurate to

#23. How long does it take a bimetallic stemmed thermometer’s reading to steady after it is inserted into food?

#24. Which action can help prevent time-temperature abuse?

#25. How far into the food should you insert the stem of a bimetallic stemmed thermometer to get an accurate reading?

#26. Which is an example of corrective action for time-temperature abuse?

#27. What’s the most basic way a food handler can prevent cross-contamination?

#28. A food handler has been tasked with marinating raw chicken and chopping kale for a salad. If the food handler has access to only one prep table, what should they do to prevent cross- contamination?

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