Food Question Bank
for Exam preparation

Food- 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

Food- 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

Food- 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

Food- 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

Food- 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

Food- 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

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

Food- 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

Food- 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.