FH Assessment Test

When should hand antiseptics be used?

Which empty, cleaned, and sanitized container may NOT be used for storing food?

When constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?

Which activity is an example of poor personal hygiene?

Removing an apron before using the restroom is an example of

Which item does NOT have a food-contact surface?

Which food is at a temperature that allows bacteria to grow well?

Which food was received in the temperature danger zone?

Uncovered lightbulbs may expose food to which type of hazard?

The handwashing sink may be used for washing hands and

Which must be cleaned and rinsed but NOT sanitized?

Which symptom must a food handler report to the person in charge?

A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. What should the food handler do?

The three types of hazards that make food unsafe are

A food handler washes hands after using the restroom. This an example of

A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergen?

How can a food handler identify food that has been contaminated with pathogens?

It is important to cook food to high enough temperatures so that

What food items need time and temperature control for safety?

For thermometers to read temperatures correctly, they must be

Which is NOT required in a stocked handwashing station?

Food contamination caused by pathogens on a food handler's body can be controlled by

Pathogens grow well between which temperatures?

Food with a use-by date of July 10 should be stored

Which is a sign of pests in an operation?

How should a thermometer be dried after washing, rinsing, and sanitizing it?

What is the best way to limit the growth of bacteria in food?

Which food is considered a TCS food?

A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the solution to sanitize pans?

A cutting board washed in detergent and then rinsed. The cutting board is considered

Storing toothpicks on shelves above food in storage can cause which type of contamination?

How many seconds should the entire handwashing process take?

How can an operation prevent cross-contamination in self-service areas?

During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath

Which is the correct order for handwashing?

Which hot food is in the temperature danger zone?

Surfaces that touch food are called

Which is the correct order of the steps for cleaning and sanitizing?

Which food is stored correctly?

Which is a physical hazard?

When washing tableware in a three-compartment sink, the water temperature should be at least

Cross-contamination could be caused by carrying

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if i will be held for longer than how many hours?

A food handler cleans up a spill. What should the food handler do next?