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FOOD SAFETY KNOWLEDGE ACTUAL EXAM 2025 |148 QUESTIONS WITH ACCURATE SOLUTIONS, Exams of Nursing

University of London (Lond)Nursing

If a chef is preparing chicken and uses a thermometer that reads 70°C, what should the chef do to ensure food safety? Serve the chicken immediately. Continue cooking the chicken until it reaches 74°C. Cool the chicken down to prevent overcooking. Increase the cooking temperature to 100°C. 2. What is the proper sequence for the process of keeping food safe? clean, separate, cook, and freeze clean, separate, cook, and chill clean, store, cook, and chill clean, separate, boil, and chill 3. Meats being cooled after having been cooked must meet which of the f

Typology: Exams

2024/2025

Available from 02/10/2025

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FOOD SAFETY KNOWLEDGE ACTUAL EXAM 2025 |148
QUESTIONS WITH ACCURATE SOLUTIONS
1.
If a chef is preparing chicken and uses a thermometer that reads
70°C, what
should the chef do to ensure food safety?
Serve the chicken immediately.
Continue
cooking
the
chicken
until
it
reaches
74°C.
Cool the chicken down to prevent
overcooking. Increase the cooking
temperature to 100°C.
2.
What is the proper sequence for the process of keeping
food safe? clean, separate, cook, and freeze
clean, separate, cook, and chill
clean, store, cook, and
chill clean, separate,
boil, and chill
3.
Meats being cooled after having been cooked must meet
which of the following requirements? (F-Tag 371, 372)
140 - 40 degrees within 6 hours
165 - 70 degrees within first 4
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Download FOOD SAFETY KNOWLEDGE ACTUAL EXAM 2025 |148 QUESTIONS WITH ACCURATE SOLUTIONS and more Exams Nursing in PDF only on Docsity!

FOOD SAFETY KNOWLEDGE ACTUAL EXAM 2025 |

QUESTIONS WITH ACCURATE SOLUTIONS

  1. If a chef is preparing chicken and uses a thermometer that reads 70°C, what should the chef do to ensure food safety? Serve the chicken immediately. Continue cooking the chicken until it reaches 74°C. Cool the chicken down to prevent overcooking. Increase the cooking temperature to 100°C.
  2. What is the proper sequence for the process of keeping food safe? clean, separate, cook, and freeze clean, separate, cook, and chill clean, store, cook, and chill clean, separate, boil, and chill
  3. Meats being cooled after having been cooked must meet which of the following requirements? (F-Tag 371, 372) 140 - 40 degrees within 6 hours 165 - 70 degrees within first 4

hours 140 - 70 degrees within the first hour 135 - 70 degrees within the first 2 hours

  1. A catering company has many trays of cooked ground beef. The food now needs to be reheated to... 130 F 165 F 155 F

In the refrigerator at 40° F or below In a sink filled with cool water

  1. Explain the significance of identifying the three types of chemical contamination in food safety. Why is it important for food handlers to be aware of these types? To ensure food is cooked properly To prevent foodborne illnesses and ensure consumer safety

To enhance the flavor of food To comply with marketing regulations

  1. If a restaurant is not monitoring the temperature of their food items and leaves cooked chicken at room temperature for several hours, which aspect of FAT TOM are they neglecting, and what potential risks does this pose? They are neglecting Time, which increases the risk of bacterial growth. They are neglecting Food, which could lead to spoilage. They are neglecting Oxygen, which is necessary for cooking. They are neglecting Moisture, which is irrelevant in this scenario.
  2. What is the Temperature Danger Zone, the temperatures where most pathogens can grow and flourish? 35 F to 141 F 35 F to 41 F 40 F to 140 F 135 F to 185 F
  3. What is an Organism that grows, feeds, and shelters on or in another organism while contributing nothing to the
  1. What type of thermometer is specifically designed to provide an instant readout by scanning only the surface of an object? Digital Thermometer Bimetallic Stemmed Thermometer Laser/Infrared Thermometer Thermocouple Thermometer
  2. Which of the steps below is NOT part of calibrating a thermometer using the ice point method first, insert the stem of the thermometer into a container containing crushed ice next, wait 30 sec or until the thermometer indicator stops moving next, remove the thermometer from the ice water finally, adjust the thermometer until it reads 32 F
  3. Explain how allergens differ from pathogens in the context of food safety. Allergens are always harmful, while pathogens are not. Allergens trigger immune responses, whereas pathogens cause infections. Allergens are found in all foods, while pathogens are specific to certain foods.

Allergens can be eliminated by cooking, while pathogens cannot.

  1. If a batch of food is left at room temperature for 1 hour, and bacteria can replicate every 20 minutes, how many generations of bacteria could potentially occur during that time, assuming initial conditions are optimal? 1 generation 2 generations 3 generations

Calibrate it to 0°C using ice water. Discard the thermometer and buy a new one. Adjust the readings by adding 2°C to all measurements.

  1. What term is used to describe laws created by municipalities to address local specific issues? Regulations

Ordinances Bylaws Statutes

  1. How long must internal food temperature be monitored and maintained? (F812) No requirement 15 Seconds 30 Seconds 10 Seconds
  2. If a restaurant receives a shipment of eggs that are suspected to contain allergens, what steps should the staff take to ensure food safety for customers with allergies? Cook the eggs thoroughly to eliminate allergens. Reject the shipment and notify the supplier. Serve the eggs only to customers without known allergies. Label the eggs as allergen-free before serving.
  3. Which of the following is NOT one of the three types of chemical sanitizers mentioned in food safety practices? Chlorine

Pasteurized Skimmed Whole

  1. When using the ice-point method to calibrate a thermometer, what should the temperature reading be set to? 32 F̊( 0 C̊ ) 42 ̊F (6 ̊C) 30 ̊F (- 1 C̊ ) 0 F̊(- 18 ̊C)
  2. What is the primary role of bacteria in relation to human health as mentioned in food safety practices? Bacteria are always harmful to humans Bacteria can be both beneficial and harmful Bacteria have no impact on human health Bacteria are only beneficial to humans
  3. From receiving to storing, preparing, cooking, holding, serving, cooling and reheating is called the: Preparation of

food Cycle of food Activity of food Flow of food

  1. Explain why it is important to use a sneeze guard when serving food in a public setting. It prevents food from being stolen

Feathers Feces Smooth surface

  1. Explain why it is important to cook ground beef to a minimum temperature of 71°C.

To enhance the flavor of the meat To ensure that harmful pathogens are killed To maintain the meat's color and texture To reduce cooking time

  1. Explain why it is important not to provide medical advice when handling complaints related to foodborne illnesses. It can lead to legal issues. Medical advice is irrelevant to food safety. Only trained professionals should give medical advice. All of the above.
  2. If a customer reports symptoms of a foodborne illness after eating at your restaurant, what is the most appropriate initial action to take? Provide them with medical advice. Document the complaint and gather information about their meal. Ignore the complaint if they seem fine. Offer them a refund immediately.
  3. Explain the significance of the Health Protection and Promotion Act (HPPA) in relation to food safety practices in Ontario.
  1. Explain how bacteria can impact food safety and human health, based on the information provided in the document. Bacteria only spoil food and have no health effects Bacteria can cause foodborne illnesses and some can aid digestion Bacteria are irrelevant to food safety Bacteria are only harmful when present in large quantities
  2. A food handler is vomiting and has diarrhea in between preppping food. How should the manager respond? Let the food handler clean up and continue to work. Restricted the food handler from working around food. Send the food handler home. Notify the health department.
  3. What is the minimum temperature of hot clean water recommended for rinsing food-contact surfaces? 30°C 43°C 60°C 75°C
  4. What is the primary agency responsible for inspecting

manufactured food in Canada? Health Canada Canadian Food Inspection Agency (CFIA) Ontario Ministry of Health Canadian Standards Association