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Kimbrough Ambulatory Care Center
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Starting June 1, Kimbrough will no longer accept new TRICARE Plus enrollments. Current TRICARE Plus patients remain unchanged. Change also applies to patients aging into the program who were previously enrolled in TRICARE Prime at KACC. Beneficiaries impacted by this update are encouraged to consider Walter Reed National Military Medical Center, Andrews or Bolling Air Force Base clinics for their primary and specialty care. For more information
visit our alerts page
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Food Safety Quiz
1. Maintaining proper food temperatures for time/temperature control for safety (TCS) foods are critical in limiting the growth of pathogenic organisms. Which of the following TCS foods are stored at the appropriate temperature?
Fully cooked chicken stored at 130°F
Raw beef stored at 40°F
Shell eggs stored at 50°F
Raw chicken stored at 100°F
2. What are some examples of food “temperature abuse”?
Cooking to the wrong internal temperatures
Holding TCS food at the wrong temperature
Cooling or reheating incorrectly.
All of the above
3. How should you handle “Ready-to-eat” RTE food?
Touching with bare hands
Washing hands and touching with bare hands
Using your sleeves to prevent direct contact
Using utensils or disposable gloves
4. The only authorized jewelry during foodservice operations are:
Watches/ rings bracelets and necklaces
Plain wedding bands and medical bracelet/necklace
Watches/ plain wedding bands and engagement rings
Rings with grooves/ engagement rings/ earrings/ watches and bracelets.
5. What should you do if you have a cut?
Notify your supervisor immediately. Go to the doctor if necessary; Do not handle food or food contact surfaces
Pretend that there is nothing wrong and continue with what you were doing
Prepare
All of the above
6. An effective hair restraint for use in a food service facility is:
Having short hair
Using a rubber band for your ponytail
A hat or a hair net or a combination of both
Hairspray
7. How often should you wash your hands?
Every hour and after you smoke
Only when coming to work
Only when touching foods
After every possibility of contamination
8. If gloves are used:
They will eliminate all hazards to food items
You should wash your hands before putting on a clean pair
You should blow on the gloves before putting them on
You don’t need to wash your hands because you’re using gloves
9. In a foodservice operation, the greatest risk to food is/are the:
Facility
Equipment
People/food handlers
Food
10. The most important goal of a foodservice sanitation program is to:
Protect soldiers/customers from food borne illness
Prevent financial losses
Maintain a clean appearance
Comply with local laws
11. The key factor in the prevention of bacterial growth is:
Food taste
Menu evaluation
Time and temperature control
Food quality
12. The temperature danger zone for food is between the temperatures of:
30°F and 150°F
41°F and 135°F
60°F and 120°F
70° and 100°F
13. The reason smoking by food handlers is prohibited in food preparation and storage areas is because smoking can contaminate food primarily by:
The smoke and pollutants dispersed in the air
Ashes and cigarette butts that can end up in the food
Raising the temperature in a room
Saliva being carried from the mouth to the hands
14. Cold foods and hot foods should be held at what internal temperatures?
38°F and above - 100°F and above
41°F and below - 135°F and above
45°F and above - 140°F and below
45°F and below - 120°F and below
15. The concentration of bleach sanitizing solution used on counters should be:
100 ppm
1000 ppm
200 ppm
500 ppm
16. When using a 5.25% strength bleach solution to maintain a 100 parts per million chlorine concentration, the ratio of bleach to water should be:
1 tsp of bleach to 1 gal. of water
1 tbs. of bleach to 1 qt. of water
2 tbs. of bleach to 4 gal. of water
2 tsp. of bleach to 2 gal. of water
17. A food-contact surface is a surface that includes:
All surfaces in a kitchen/ food preparation area
Any surface that food normally comes into contact with or is able to drip or splash onto
Only utensils and bowls
All of the above
18. Before a food –contact surface is sanitized, it must be:
Sterilized and air dried
Washed and rinsed
Washed
Washed and dried
19. Cross-contamination occurs when:
Two types of chemicals contaminate food
Raw food contaminates cooked food
Raw foods are not cooked to proper temperatures
All of the above
20. Correct thawing methods for foods include:
Cut the food item into small pieces
Setting the item on the counter 5 hours before cooking it
Soaking it in a bucket of water for 10 hours
Refrigeration;part of the cooking process;microwave and under running water
21. What is considered a TCS food item?
Rice/ eggs/ beef/ pork/ fresh cut watermelon or cantaloupe
Pickles/ flour/ salt/ sugar or grains
Apples/ bananas/ oranges
Food that makes you puke/ sick and possibly pass-out when you smell it
22. Which of the following is a preventive practice in ensuring food protection?
Store pesticides close to food
Store all recyclables close to the establishments
Keep all food and supplies at least 6 inches off the ground or floor
Clean up food and beverage spills at the end of each event
23. It is very important to keep trashcans covered during fundraisers and special events, to prevent the attraction of flies and other insects.
True
False
24. Food that contains molds, which are not a natural part of the food should be:
Frozen
Discarded
Saved
Cooked to 165° F for 10 minutes
25. For multiplication and growth, all bacteria require:
The absence of oxygen and light combined with high temperatures
A host or another female/ male bacteria
Food/ time/ temperature and moisture
Low pH/ Low temperatures and high water activity
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