Food Question Bank
for Exam preparation

Q2. Which is the minimum temperature at which hot foods on a buffet should be maintained?

1. 212°F
2. 180°F
3. 140°F
4. None of the above

Q3. What is the minimum temperature ground beef should be cooked to in order to assure safety?

1. 155°F
2. 160°F
3. 165°F
4. None of the above

Q4. What does the acronym HVAC stand for?

1. Heating, ventilation and chilling
2. heating, ventilation and automatic cooling
3. Heating, ventilation and air conditioning
4. For seven years

Q5. Rejecting a delivery of over temperature raw foods, informing supplier and investigating cause, is an example of...

1. hazards
2. monitoring
3. corrective action
4. critical limit
5. control measure

Q6. The life cycle phases of bacteria are as follows:

1. Lag, growth, stasis, death
2. Lag, stasis, growth, death
3. Lag, initial growth, rapid growth, death

Q7. What is the goal of HACCP?

1. Keep the establishment pest free
2. To raise money in fees for the federal gov't
3. To establish awareness of the safety rules for employees
4. Identify and control possible hazards throughout the flow of food

Q8. There should be periodic management review, with the involvement of senior management, of the operation of the Pharmaceutical Quality System?

1. True
2. False

Q9. What does HACCP stand for?

1. Hazard Analysis and Critical Control Point
2. Hazard And Critical Control Point
3. Health Analysis and Critical Control Point
4. Hazard And Critical Cooking Point

Q10. How cold should your refrigerator be to minimize the risk of food poisoning?

1. 35°F or colder.
2. 40°F or colder.
3. 45°F or colder.
4. 50°F or colder.
5. 55°F or colder.