Devry HOSP420 Week Week 4 Midterm Latest 2015 November 1. Question : (TCO 5) Which type of food would most likely cause a foodborne illness? Frozen corn Sliced cucumbers Instant soup mixes Baked potatoes Question 2. Question : (TCO 2) What is the definition of cross-contamination? The presence of harmful microorganisms in food When someone becomes ill after having eaten food containing toxins When more than two people become sick from eating the same food The transfer of microorganisms from one food or surface to another Question 3. Question : (TCO 2) Which of the following statements is true in regards to viruses? They live only at room temperatures. They exist only in potentially hazardous food. They can reproduce in food. They usually contaminate food through a food handler’s poor personal hygiene. Question 4. Question : (TCO 2) What does the O in FAT TOM stand for? Student Answer: Oxygen Osmosis Outline Onion Question 5. Question : (TCO 1) Which food is most likely to cause a foodborne infection? Meat cooked rare BLT Sweet and sour pork Chips and salsa Question 6. Question : (TCO 4) When it comes to storing items such as pesticides where would you put them in a commercial kitchen environment? Close to the food preparation area for easy access In a locked storage area away from food In the dry storage area In a bin or box under the sink Question 7. Question : (TCO 9) How many times should you check the temperature of meat? One Two Three Four Question 8. Question : (TCO 6) Keeping track of food temperatures while cooking is an example of which HACCP principle? Record keeping Verification Hazard analysis Monitoring procedures Question 9. Question : (TCO 5) Which food contains eggs with little or no cooking involved and must be carefully handled to prevent cross-contamination? Hollandaise sauce Meringue Caesar salad All the above Question 10. Question : (TCO 4) If you want to reheat previously cooked foods what would be the correct internal temperature to achieve? 155 degrees F 150 degrees F 165 degrees F 145 degrees F 1. Question : (TCO 1) Briefly explain each of the three potential hazards that can affect the overall food safety and give an example of each. Question 2. Question : (TCO 2) What are the three different infections and what are differences between them? Question 3. Question : (TCO 3) Analyze the proper criteria for excluding employees from a food service operation or restricting them from working with or around food. Use a couple of examples in your explanation below. Question 4. Question : (TCO 3) Describe the components of a good personal hygiene program that should be properly placed in a food service establishment. Question 5. Question : (TCO 5) Temperature abuse is something that is very serious in preventing foodborne illnesses. Give several examples of time and temperature abuse. Question 6. Question : (TCO 4) If your food service operation purchases crustaceans what acceptable criteria must they have before you accept the shipment at the receiving stage? Question 7. Question : (TCO 7) As a food service operator or receiving clerk what are some of the acceptable criteria for fresh produce in general? Question 8. Question : (TCO 4) Please describe what FIFO stands for and why it is important to practice and train your staff on this system. Question 9. Question : (TCO 5) Identify and explain the time and temperature requirements for reheating previously cooked potentially hazardous food. Question 10. Question : (TCO 5) What are five acceptable methods for cooling food? Question 11. Question : (TCO 10) You are planning a new menu for your American-style restaurant. Identify how you implement HACCP into your menu planning. Review seven principles that you must have in place. Compare and contrast the reasons you took these principles.
