HOSP 420 Midterm Exam


HOSP 420 Midterm Exam 
(TCO 10) Critically examine food safety management systems. Why is it important to implement a food safety…

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HOSP 420 Midterm Exam

HOSP 420 Midterm Exam


(TCO 5) Which of the following is not considered a potentially hazardous food? (Points : 3)


Dried parsley

Cheddar cheese

Kobe burger

(TCO 2) Where does mold typically grow? (Points : 3)

In acidic food with low water activity

Only on high-protein food

Only on highly acidic food

On almost any food at any temperature

(TCO 2) Bacteria grow mostly in a type of food that is _____. (Points : 3)

Cool, dry, low in protein, and high in acid

Very hot, wet, calcium rich, and neutral

Cool, dry, and metallic
warm, moist, contains protein, and has a pH that is neutral to slightly acidic

(TCO 2) In which of the following types of food are bacteria most likely to grow? (Points : 3)

Calorie-rich food

Hot food

Moist food

Frozen food

(TCO 1) Which food is most likely to cause a foodborne infection? (Points : 3)

Meat cooked rare
Sweet and sour pork

Chips and salsa
(TCO 4) How can you assist customers with food allergies at a food service establishment in letting you know if they are prone to any? (Points : 3)

Fully describe the symptoms of an allergic reaction before the customer leaves.

Fully describe each menu item, including any secret ingredients, to customers who ask.

If a customer informs the establishment that he or she has a food allergy, politely tell the customer that you will not be able to serve him or her.

Tell customers when they arrive that the food may cause them to become ill.

(TCO 9) How many times should you check the temperature of meat? (Points : 3)





(TCO 6) Reviewing a menu is an example of which HACCP principle? (Points : 3)

Record keeping


Hazard analysis


(TCO 5) If there is any batter left after the shift is over, what should be done with it? (Points : 3)

Put it aside and use it the next shift

Dispose of it
Refrigerate it

Freeze it
(TCO 4) When it comes to storing teabags, in what type of place should they be placed? (Points : 3)




All of the above

(TCO 1) Briefly explain each of the three potential hazards that can affect the overall food safety, and give an example of each. (Points : 10)


Biological, chemical, and physical contaminations of food are three potential hazards to food safety. These hazards can…

(TCO 2) Identify and briefly explain the eight most common allergens, associated symptoms, and methods of prevention. (Points : 10)


The 8 common allergens are soybeans, wheat, peanuts, tree nuts,…

(TCO 3) Explain your duties as a food service manager. What illnesses must be reported to a health agency? (Points : 10)


As a food service manager, I should establish guidelines on the…

(TCO 3) Give several examples of how you, as a food service manager, can prevent cross-contamination in a food service establishment. (Points : 10)


A major hazard in the flow of food is cross-contamination, which is the transfer of microorganisms from one…

(TCO 5) Temperature abuse is something that is very serious in preventing foodborne illnesses. Give several examples of time and temperature abuse. (Points : 10)


The best way to avoid time-temperature abuse is to establish procedures that…

(TCO 4) When receiving a shipment of shellfish, what criteria are grounds for rejection? (Points : 10)


Shellfish should be inspected to see if it meets your restaurant’s standards for…

(TCO 7) Poultry is perhaps the most susceptible animal protein to foodborne illness. What are some criteria that you should follow in order to reject questionable poultry? (Points : 10)


Poultry should be rejected if the following conditions are not met…

(TCO 4) How would you check and handle ROP food? (Points : 10)


When checking it out, the packaging should be intact and in good condition, and have…

(TCO 5) Identify and explain the time and temperature requirements for reheating previously cooked, potentially hazardous food. (Points : 10)


They must be reheated at 165 degrees Fahrenheit or above within…

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


Placing food in an ice-water bath;…

(TCO 10) Critically examine food safety management systems. Why is it important to implement a food safety management system? What prerequisites do we need to keep in mind? Differentiate between the various components of a food safety management system. Analyze the key components of a food safety management system. How will you implement a food safety management system via HACCP? What is the main benefit and feature of a food safety management system? (Points : 20)


The importance of implementing a food safety management system is to prevent foodborne illness. It is a group of…

HOSP 420 Midterm Exam