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Prostart unit 1 Exam Questions and Answers 2024 (Graded A)
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Prostart unit 1 Exam Questions and Answers
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Prostart unit 1 Exam Questions and Answers4 types of pathogens - Answer- Virus, bacteria, parasite, fungi
High risk population - Answer- elderly, kids, sick people, pregnant women
Three types of hazards - Answer- biological, chemical, physical
How can servers prepare to address the needs of customers with food allergies? - Answer- Be aware of major allergens and the menu items that contain them
Avoid cross- contact
How is each level of government involved in food safety? - Answer- Most regulations are written by the state but all three levels of government are involved
What personal behaviors can contaminate food? - Answer- not showering
wearing dirty clothes
wearing their hair down
wearing jewelry
not washing hands
What should a food handler do if he or she cuts a finger while preparing food? - Answer-
get rid of the food they were preparing
get a new cutting board and knife
wash hands
put a band-aid and gloves on
Proper hand washing procedure - Answer- get hands wet with warm water
get soap and scrub for at least 20 seconds
rinse with warm water
dry with a clean towel
All instances in which food handlers should wash their hands - Answer- using the restroom
handling raw meat, poultry, or seafood
touching hair, face, or body
sneezing, coughing, or using a tissue
eating, drinking, or smoking handling chemicals that might affect food safety
taking out garbage
clearing tables or busing dirty dishes
touching clothing or apron
handling money
FIFO - Answer- first-in first-out
use older food first
Minimum internal temp for Veal - Answer- 145 degrees for 4 minutes
Minimum internal temp for rice that will be hot-held for service - Answer- 135 degrees
Minimum internal temp for seafood - Answer- 145 degrees for 15 seconds
Minimum internal temp for ground meat - Answer- 155 degrees for 15 seconds
Minimum internal temp for poultry - Answer- 165 degrees for 15 seconds
Process for cooling food quickly and safely. Identify ways to help food cool more quickly
- Answer- 135 to 41 in 6 hours
135-70 within 2 hours
70-41 within 4 hours
ice bath
Three different types of thermometers - Answer- bimetallic stemmed- check temps from 0-220, useful for hot and cold foods
Thermocouples or thermistors - measure temp through metal probe and display them digitally Infrared- measure temp of food and equipment surfaces, doesn't need to touch to check
temp
Where in the flow of food is cross-contamination most likely to occur? Why? - Answer- serving because they are handling ready to eat food
What is a critical control point (CCP)? - Answer- points in the process where identified hazards can be prevented
What is the purpose of a food safety management system? - Answer- to prevent food-
borne illness
What is a critical limit? - Answer- a requirement that must be met to prevent a hazard
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