HOSP 420 DeVry Week 4 Midterm Exam

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HOSP 420 DeVry Week 4 Midterm Exam

HOSP420

HOSP 420 DeVry Week 4 Midterm Exam

 

HOSP 420 DeVry Week 4 Midterm Exam

Question 1. Question: (TCO 5) Which type of food would most likely cause a foodborne illness?

  • Frozen corn
  • Sliced cucumbers
  • Instant soup mixes
  • Baked potatoes

Question 2. Question: (TCO 2) What is the definition of cross-contamination?

  • The presence of harmful microorganisms in food
  • When someone becomes ill after having eaten food containing toxins
  • When more than two people become sick from eating the same food
  • The transfer of microorganisms from one food or surface to another

Question 3. Question: (TCO 2) Which of the following statements is true in regards to viruses?

  • They live only at room temperatures.
  • They exist only in potentially hazardous food.
  • They can reproduce in food.
  • They usually contaminate food through a food handler’s poor personal hygiene.

Question 4. Question: (TCO 2) What does the O in FAT TOM stand for?

  • Oxygen
  • Osmosis
  • Outline
  • Onion

Question 5. Question: (TCO 1) Which food is most likely to cause a foodborne infection?

  • Meat cooked rare
  • BLT
  • Sweet and sour pork
  • Chips and salsa

Question 6. Question: (TCO 4) When it comes to storing items such as pesticides, where would you put them in a commercial kitchen environment?

  • Close to the food preparation area for easy access
  • In a locked storage area away from food
  • In the dry storage area
  • In a bin or box under the sink

Question 7. Question: (TCO 9) How many times should you check the temperature of meat?

  • One
  • Two
  • Three
  • Four

Question 8. Question: (TCO 6) Keeping track of food temperatures while cooking is an example of which HACCP principle?

  • Record keeping
  • Verification
  • Hazard analysis
  • Monitoring procedures

Question 9. Question: (TCO 5) Which food contains eggs with little or no cooking involved and must be carefully handled to prevent cross-contamination?

  • Hollandaise sauce
  • Meringue
  • Caesar salad
  • All the above

Question 10. Question: (TCO 4) If you want to reheat previously cooked foods, what would be the correct internal temperature to achieve?

  • 155 degrees F
  • 150 degrees F
  • 165 degrees F
  • 145 degrees F 1.

Question: (TCO 1) Briefly explain each of the three potential hazards that can affect the overall food safety, and give an example of each.

Question 2. Question: (TCO 2) What are the three different infections and what are differences between them?

Question 3. Question: (TCO 3) Analyze the proper criteria for excluding employees from a food service operation or restricting them from working with or around food. Use a couple of examples in your explanation below.

Question 4. Question: (TCO 3) Describe the components of a good personal hygiene program that should be properly placed in a food service establishment.

Question 5. Question: (TCO 5) Temperature abuse is something that is very serious in preventing foodborne illnesses. Give several examples of time and temperature abuse.

Question 6. Question: (TCO 4) If your food service operation purchases crustaceans, what acceptable criteria must they have before you accept the shipment at the receiving stage? Question 7. Question : (TCO 7) As a food service operator or receiving clerk, what are some of the acceptable criteria for fresh produce in general?

Question 8. Question: (TCO 4) Please describe what FIFO stands for and why it is important to practice and train your staff on this system.

Question 9. Question: (TCO 5) Identify and explain the time and temperature requirements for reheating previously cooked, potentially hazardous food.

Question 10. Question: (TCO 5) What are five acceptable methods for cooling food?

Question 11. Question: (TCO 10) You are planning a new menu for your American-style restaurant. Identify how you implement HACCP into your menu planning. Review seven principles that you must have in place. Compare