HAZONFO

Exercise no 6
HACCP step 4 Monitoring
Name: ____________________________________
Date:____________________ Score: _________/50
Encircle the letter of the best answer.
1. Glass thermometers with mercury is not recommended for measuring temperature of
foods because:
a. The glass might break
c. Food could reach extremely high
temperatures
b. Mercury could leak and become a hazard
d. All of the above
2. The most commonly used thermometer is the Bi-metallic thermometer. When using
this type, the stem should be inserted/submerged into the food at least: ________deep.
a. 1 inch
c. 4 inches
b. 2 inches
d. 5 inches
3. A good Bi-metallic thermometer must have a:
a. Calibration knob
c. Cooling fan
b. Sound alarm
d. Flash light
4. Time Temperature indicators shows that food had been exposed to time temperature
abuse by:
a. Displaying red light
c. Alarming
b. Changing color
d. All of the above
5. Thermometers must be calibrated:
a. Regularly
c. If the thermometer had been dropped
b. After an extreme temperature change
d. All of the above
6. Ice point method is done by: Submerging the thermometer in a container filled with
half ice and half water, wait until the needle stops moving, then turn the calibration
knob until it reads:
a. 30 F
c. 32 F
b. 15 F
d. 40 F
7. Boiling point method is done by: Submerging the thermometer boiling water, wait until
the needle stops moving, then turn the calibration knob until it reads:
a. 100 F
c. 212 F
b. 200 F
d. 250 F
8. The correct way to measure or monitor the internal temperature of meats is by:
a. Inserting the thermometer either in the center or at the thickest part of the meat
b. Inserting the thermometer in the outer part of the meat
c. Leaving the thermometer inside the oven or pot and wait until 15 secs before
reading.
d. Cutting a small piece of the meat and poking it with the thermometer to
measure.
9. In measuring temperature, the needle of the thermometer should be steady for
______secs.
a. 5
c. 15
b. 10
d. 20
10.Measuring Temperature when receiving: To measure temperature of foods in individual
containers:
a. Open the container and insert the thermometer
b. Poke a hole in the container using the tip of the thermometer stem and measure.
c. Pour the contents of the container in a cup and measure the temperature.
d. Feel the container with your palms to see if its cold

11.Individually packed foods that had been opened for temperature check must be:
a. Used right away
c. Both A and B
b. Discarded if not to be used immediately
12.To measure temperature of Bulk Dispensers:
a. Open the dispenser and insert the thermometer
b. Fold the dispenser around the tip of the thermometer
c. Poke a hole in the dispenser and insert the thermometer
d. All of the above
13.To measure the temperature of Frozen Foods:
a. Insert the thermometer at the thickest part of the food
b. Place the thermometer between two packages
c. Both A and B
14.To even out the temperature of microwaved foods before measuring temp., let it stand
for _____secs.
a. 2 minutes
c. 10 minutes
b. 5 minutes
d. 15 minutes
15.True or False. To continuously monitor the temperature of foods, it is best to leave the
thermometer inside the oven or stove.
a. True
b. False
16.Thermometers must be washed, rinsed, sanitize and air-dried:
a. Before use only
c. Before and after use
b. After use only
d. At the end of each day
17.Battered foods are potentially hazardous foods because:
a. They contain eggs and milk
c. They are deep fried
b. They contain flour
d. All of the above
18.Growth of bacteria in battered foods can be prevented by:
a. Preparing it in small batches
c. Refrigerating the foods before and after
breading
b. Using pasteurized eggs
d. All of the above
19.Monitoring Internal Temperature is important for breaded foods because:
a. Batters or breadings insulate the meat
c. It is unnecessary because it is
fried
b. It contains PHF
d. Both A and B
20.Left over batters should be:
a. Stored in the refrigerator for future use
b. Reheated
b. Discarded
c. Combined with new batch of breading.
21.To prevent bacterial growth in sandwiches and salads containing PHF, it is
recommended to:
a. Cook and cool ingredients thoroughly
c. Make small batches and
refrigerate it
b. Chill ingredients
d. All of the above
22.Which of the following can contaminate food if done improperly?
a. Tasting the food
c. Testing the internal temperature
b. Plating the food
d. All of the above
23.The KEY to killing the microorganism in food is by:
a. Cooking it at the CORRECT internal temperature
c. Minimizing crosscontamination
b. Monitoring proper personal hygiene
d. Sanitizing equipments
24.The Ideal Internal Temperature of Poultry is: ______F for 15 seconds
a. 140
b. 145
c. 155
d. 165
25.The Ideal Internal Temperature of Pork is: ________F for 15 seconds
a. 140
b. 145
c. 155
d. 165
26.The Ideal Internal Temperature of Ground beef is: ________F for 15 seconds
a. 140
b. 145
c. 155
d. 165

27.The Ideal Internal Temperature of Beef and Pork roast is: ________F
a. 140 for 15 secs
b. 145for 3 mins c. 145 for 5 mins d. 165 for 5
mins
28.The Ideal Internal Temperature of Steaks is: ________F for 15 secs
a. 140
b. 145
c. 155
d. 165
29.The Ideal Internal Temperature of Fish is: ________F or 15 secs
a. 140
b. 145
c. 155
d. 165
30.The Ideal Internal Temperature of Eggs is: ________F or 15 secs
a. 140
b. 145
c. 155
d. 165
31.The Ideal Internal Temperature of Eggs for holding is: ________F or 15 secs
a. 140
b. 145
c. 155
d. 165
32.Foods containing PHF that stayed in the temperature danger zone for more than 4
hours must be:
a. Reheated
c. Placed in a holding equipment immediately
b. Placed in the freezer
d. Discarded
33.Foods held in a holding equipment during service must be stirred and checked for
temperature at least every:
a. 1 hour
c. 4 hours
b. 2 hours
d. Never
34.The temperature of the holding equipment should NOT be used to monitor the internal
temperature of the food because:
a. It is not accurate and needs calibration
b. It measures only the air temperature and the product temperature
35.True or False. To save on food cost in Buffets, the old foods or leftovers can be mixed
with the new food.
a. True
b. False
36.True or False. Holding equipments can be used to reheat foods from the refrigerator or
freezer.
a. True
b. False
37.True or False. When holding cold foods, it is best to put it directly on ice for faster
cooling.
a. True
b. False
38.A.Based on the video, is the cooking temperature correct?
a. Yes
b. No
39.B. Based on the video, is the holding temperature correct?
a. Yes
b. No
What went wrong in this video? Give 2 errors
40._____________________________________________________
41._____________________________________________________
42.The new food code requires how many stages in cooling foods?
a. 1
b. 2 c. 3 d. 4
43.The two-stage method recommends cooling from:
a. 140 to 70 within 2 hours and from 70 to 41 within additional 4 hours.
b. 140-45 within 4 hours
c. 140-40 within 2 hours and from 40 to 0 within the next 2 hours.
44.If the food doesnt cool to 70 F within 2 hours, then it should be:
a. Discarded
c. Reheated to 165F for 15 secs within 2 hours then cooled
again
b. Placed in the freezer
d. Immediately cooled in an blast chiller
45.The techniques in cooling Hot foods are:
a. Place it in separate containers and refrigerate.
c. Divide the foods in smaller
quantities
b. Place on an ice bath
d. use ice paddles and stir

e. All of the above

46.If food cannot be reheated at 165 F for 15 secs within 2 hours, it should be:
a. Reheated again
c. Discarded
b. Cooled and stored
d. Frozen
47.Reheated foods can only be placed in a Hot Holding equipment once it reaches:
a. 140 F
c. 165 F
b. 155 F
d. 180 F
48.Holding equipments are designed to:
a. Maintain foods at safe temperatures c. Cook foods thoroughly
b. Reheat foods
d. All of the above
49.The best way to prevent your staff and customers from contaminating the foods in the
buffet is to:
a. Provide serving equipments with long handles.
b. Provide sneeze guards in the buffet area.
c. Both A and B
d. None of the above
50.Serving is always a CCP:
a. Only if it uses a serving equipment
c. Only if it is a complex
food preparation.
b. Always, because it is the last step in the food flow D. All of the above