"PREVENTING FOODBORNE DISEASE ON RIVER SHIPS"

40 QUESTION CLOSED BOOK EXAM

Note: A passing grade of 80% is required. Each question has a value of 2 points

FINAL EXAMINATION

(Read carefully and circle the letter beside the correct answer)

1. What’s the cost of Foodborne Illness for our Company

A Loss of Travelers and Sales B Lowered Employee Moral C 1000000$ D A and B

2. The Food safety Hazards are divided in How many Categories? A 2 Categories B 3 Categories C 4 Categories D none of the above

3. To growth and reproduce Bacteria’s need:

A Adequate Time B Proper Temperature C Food D Boy/Girlfriend E A to C G all of the above

4. What is the acronym for the favor Condition of Bacteria? A SLIMM JO B TINY TIM C FAT TOM D None of them

5. Given enough time, bacteria can grow (multiply) rapidly in cooked foods held at room temperature.

A True B False

6. 3. Food items should be inspected for signs of spoilage before accepting them from the Suppliers A True B False

7. Microorganisms from raw foods can spread to cooked foods, if the cooked foods have been prepared on equipment used for the raw foods.

A True B False

8. Bacteria can not grow easily in such foods as meat, fish, poultry, eggs or milk and milk products. A True B False

9. A Delivery of frozen Food may be accepted if it is still cold and partially thawed. A True B False

10. Raw animal products (such as meat and poultry) are almost never contaminated with bacteria A True B False

11. Smoking can contaminate your fingers with disease-causing bacteria. A True B False

12. Toxins or poisons in food produced by bacteria can remain after the cooking process and cause illness among passengers and crewmembers.

A True B False

13. Events that lead to bacterial foodborne illness are

A Contamination D All the above B Survival of bacteria. E Items A and B only C Reproduction of bacteria

14. Important sources of microorganisms in workers are

A Nose D Feces (human waste) B Hands E All of the above C Infected cuts and sores

15. Which foods would be potentially hazardous (select the best answer) A Dried beans D Maple syrup B Sauerkraut E Beef gravy C Sliced Melon

16. Which of the following practices is not correct for using beef stew as a leftover

A Transfer the stew to a shallow container and refrigerate immediately.

B Take pans off the Chaving Dish, set it on a table, and let it outside C Leave the stew in the large steam table pans and refrigerate immediately.

17. Microorganisms that can cause foodborne illness can be controlled by A Preventing contamination D All of the above. B Slowing down the growth of microorganisms. E None of the above. C Killing microorganisms

18. Hands should be washed

A After smoking. D After sneezing. B After going to the toilet. E All of the above. C After handling raw meat or poultry.

19. If you have a small cut or burn and you handle foods you should

A Leave it exposed to the air. B Wrap it up with a clean cloth. C Cover it with a water-tight bandage and a plastic disposable glove.

20. If you have a boil, large cut, or an infection on your hand or arm, you should A Squeeze out the pus before handling food. B Report it to your supervisor. C Cover it with a bandage.

21. When handling ready to eat foods, you should

A Use plastic, disposable gloves. B Use clean film (Folie) C have 5 Years Experience

22. If you have a cold, flu or diarrhea, and you handle foods, you should (select the best answer): A Don't tell anyone because they will laugh. B Stay away from work and report it to your supervisor. C Drink tea and eat chicken soup

23. Disease causing bacteria which can be found on potentially hazardous foods can be detected by A Taste D All of the above. B Appearance E None of the above. C Smell

24. Keep chilled foods at or below A 50°C/122°F D 71°C/160°F B 5°C/40°F E 10°C/50°F C -18°C/0°F

25. The interior air temperature of any type of freezer must be at or below A -18°C/0°F D 10°C/50°F B 7°C/45°F E 13°C/55°/F

26. Healthy workers do not spread contamination when they touch food. A True B False

27. Wash your Hand before

A Entering the Ship B Entering the Galley C starting Work D None of the above

28. Hands need to be washed after working with raw Food A True B False

29. Personal Hygiene means

A Showering everyday B Shaving everyday C None of them D A and B

30. Eating, Drinking and Smoking is allowed in Food preparation Areas

A Yes, always B No, never C sometimes

31. What is the meaning of FIFO A First in First out C Finacial Focus B Fish Form D International Football Association E no meaning at all

32. All Foods in the Fridge must be labeled with A Name of Food B Producing Date C Employee Name D all of the above

33. What is the Range of the Temperature Danger Zone A -18°C/0°F - 13°C/55°/F B 5°C/41°F - 60°C/140°F

C 10°C/50°F - 100°C/212°F

34. Thawing in a Microwave is allowed as a part of a cooking process

A True B False

35. FIFO applies not for cooked Foods A True B False

36. Where we keep Cleaning Materials

A in the Dry Store B in the Freezer C in the Cabin D in the Dishwash Area or separate Locker E in the Fridge F on the Sun Deck

37. When Gloves should be changed

A As soon the become soiled B Before beginning different task C After handling raw meat and before handling cooked or ready to eat food

D all of the above

38. Which statement(s) is (are) right? A One-stage method: cool hot cooked food from 60°C to 5°C within 4 hours B Two stage method: cool hot cooked food from 60°C to 21°C within 2 hours, and then to 5°C or lower in additional four hours for a total cooling time of six hours C Three Stage method: cool hot cooked food from 80°C to 50°C within 1 hours, and then to 21°C or lower in additional two hours, and then to 5°C or lower in additional four hours for a total cooling time of seven hours D A and C E A,B and C F A and B G B and C

39. What is the Safety Hazard (Danger) if we store Chinaware or Glassware in the Fridge?

A Biological Hazard – Bowls can be contaminated with Viruses and spread B Chemical Hazard – Glassbowls containing Poisson C Financial Hazard – They are expensive and can break D Physical Hazard – They contaminate Food while they break E There is no Hazard at all

40. Ready to Eat Food must be discard if not used within A 1 Day B 4 Days C 1 Week D 2 Weeks E never it’s expensive