360 ANSI Training Food Test

People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food _______. accidentally deliberately with unwashed hands accidentally, deliberately, or with unwashed hands

You should wash your hands _______. after cutting carrots, before cutting tomatoes after putting clean dishes away before putting on disposable gloves before going to the bathroom

A cook who is doing a quality check on the serving lines by tasting sauces and sides must _______. wash hands after tasting every item use a clean spoon for each item taste all items below 41°F first always taste the oldest items first

Why should you stock only brightly colored bandages for first aid supplies? So they can add some color to a commonly starched-white environment. So customers can see them and feel confident all precautions are being taken. So they can be more easily be found should they fall into food. So inspectors will notice that you are in compliance with FDA Food Code.

Which one of the following contaminants is a physical contaminant? Hair Salmonella Insecticide Botulism

How long should you wash your hands? 5 seconds 20 seconds 30 seconds 1 minute

Contamination of food items by other living organisms is known as: Physical contamination Biological contamination Chemical contamination All of the above

Which of the following statements is not true about thermometers and temperature taking? Only managers should take food temperatures. Temperatures must be taken with calibrated thermometers. Temperatures should be taken when food is received. Temperatures should be taken while food is being held for service.

What is the maximum number of hours that food can be held in the food danger zone? 1 hour 3 hours 4 hours 6 hours

All foods can be measured on the pH scale to determine if they have the right amount of acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the bacteria most likely to grow? below 7.0 above 7.0 3.0 to 10.0 7.9

Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas. Sit or dance Spit or smoke Eat or drink Play or joke

It is important for a food business to keep out flying insects. Screens on kitchen doors can be very effective as long as the screen mesh is the right size, there are no tears and _______. employees do not smoke outside the door the door is kept closed as much as possible employees wash hands when re-entering the kitchen there are fly strips hanging outside the door

Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most effective ways to prevent spreading them is _______. giving employees time off when they ask for it good, proper hand washing separate bathrooms for employees and customers wearing clean uniforms to work

If an employee is receiving a food delivery and inspecting the items, which of the following is not a reason to refuse food items? rotten smell off color the driver does not speak English the packaging is broken open

If a hair gets into food, it could be introducing _______ contamination into the food. physical or chemical chemical or biological biological or physical physical, chemical, or biological

Health departments consider it a violation to dry dishes with a towel after washing, rinsing and sanitizing dishes. The greatest food safety concern is _____. There are too many different kinds of towels Cross-contamination from dish to dish Employees won't be thorough Lint from the towels gets onto the dishes

Which of the following is not a sign of possible pest infestation? Torn packaging with food leaking out Smelly garbage Dead insect bodies Feathers and fur

When an employee does the work necessary to remove physical dirt or food residue from a surface, that is referred to as _______. cleaning sanitizing side works a cleaning schedule

Bill is cutting chicken on a cutting board and afterwards, takes the cutting board to the dishwasher. He then takes another cutting board, puts it on the same table and then quickly rinses his hands in the produce sink, taking out the carrots and washing them in the sink. He then takes the carrots to the cutting board to prepare them. What did Bill do incorrectly? He didn't wash his hands after preparing chicken. He should have saved time by rinsing off the same cutting board. He should have washed and sanitized the table. Both, the first and third response.

What is an example of something food inspections focus on? Is the food prepared from scratch? Are the employees clean and dressed appropriately? Are there enough towels for clean-up? Is the manager on duty?

What is the easiest way to recognize foods contaminated with spoilage bacteria? Bad or spoiled taste Changes in color and smell Torn packaging Improper shelving

Doors in a restaurant should be sealed tightly into the door frames. If you can see daylight in the cracks, this should be repaired because food safety could be at risk if _______. a criminal breaks in the weather is too hot or too cold outside pests can enter the building there is a severe rain storm

To be certain that contamination from raw meats to other food or surfaces does not happen in a kitchen a good practice would be to _______. wash knives and cutting boards for raw meats immediately after use wash knives and cutting boards for raw meats immediately before use wash hands and put on single-use gloves before handling raw meats store trayed, ready-to-cook raw chicken on the top shelf in the cooler for easy access

When a food safety inspector enters your establishment, you should: Get out of his way and stay in another room until he is gone Make sure you have a good excuse for any possible violation Tell him to come back when your supervisor is there Accompany him/her around the kitchen and be as open as possible

Inspecting shipments carefully when they arrive ensures that the food was fresh, kept cold and has been properly stored and shipped. It also helps to determine _______. if the distributor is reputable that the food is organic if there has been pest infestation that the food tasted good

If an employee has symptoms of vomiting and diarrhea, the best thing for them to do is _______. call the health department call the manager call a friend to take the shift just stay in bed until they feel better

It is important to be alert for pests in a food operation. The people who are responsible for noticing and reporting sightings of pests include all of the following except _______. customers managers employees Pest Control Operators

What is the proper way to sanitize a table that has been used for preparing food? Wipe it clean with a wet cloth, then spray with a sanitizer. Wash it with a detergent, then wipe with a clean, dry cloth. Spray with a sanitizer, then wipe it dry. Clean it with a detergent, rinse it, then wipe it with a sanitizing solution.

Some foods are preserved with heat and then cooled again before ever reaching a food service establishment. This process, called _______, is used on foods like dairy products, eggs, and wine. cooking searing pasteurizing boiling

Each employee has a responsibility to be sure the food prepared, cooked or served is safe. An employee should notify the manager immediately if a swollen can is found, because the deadly toxin that causes _______ could be inside. salmonella botulism ebola Norovirus

What is the best way to prevent pest infestation? Spray chemicals. Keep premises clean. Call a pest control operator. Cover garbage.

What is a sign that food should be rejected at the loading dock when receiving? Items that are frozen Shellfish in a box surrounded by crushed ice Unlabeled items Loose cans out of a case

The correct order of a three-compartment sink is _______. rinse, wash, sanitize wash, rinse, sanitize wash, rinse, dry sanitize, wash, rinse

Proper cooling of foods is very important to prevent an outbreak of foodborne illness. The Food Code and science say that cooling foods must reach _______ in _______ as a first stage in cooling. 135°F; 2 hours or less 70°F; 2 hours or less 41°F; 2 hours or less 32°F; 2 hours or less

Which one of the following situations would MOST LIKELY promote bacterial contamination? Touching raw chicken and then cooked chicken without changing gloves Slicing roast beef and then slicing brisket with the same knife Storing a torn bag of potatoes above canned tomatoes Receiving a carton of fish with a temperature of 40° F

Why does raw meat need to be stored on the bottom shelf? Because it is more expensive than vegetables, eggs and dairy products To keep it as cold as possible since it stays colder on the bottom shelf For easier access To prevent cross-contamination

Which of the following does not influence the effectiveness of a detergent? The air temperature The water temperature The energy applied The length and frequency of the treatment

What is the best way to prevent poor food safety? Periodic inspections Trusted suppliers Employee training Regulation compliance

At what temperature would stored raw chicken become unsafe to use? 0 º F 25 º F 41 º F 55 º F

Which one of the following food contaminations is best prevented by cooking to safe temperatures? Botulism E. coli Spoilage Acidophilus

Food should be stored in a dry location, free from dust and contamination and at least _______ off the floor. 2 inches 4 inches 6 inches 8 inches

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Periodically test food for illness causing microorganisms Handle, transport, and store food safely Dispose of food that poses a potential threat to human health

When receiving a food delivery _______ should be put away and stored first. the first foods off the truck cold foods the heaviest items open cases

Trash is unsanitary and can attract pests. It is important that trash is taken out to the dumpster _______. as often as necessary every twenty-four hours right after lunch any time raw foods are thrown away

Each year in the United States, approximately how many people get sick from foodborne illnesses? Dozens of people Thousands of people Hundreds of thousands of people Millions of people