Premier Food Safety Sample Test 1

a food establishment that package has ROP food should A. not be without a good vacuum packer B. Be packaged according to USDA C. have a HACCP D. have HESSN

all vehicles and trucks delivering food products should be checked to ensure that the A. food was not exposed to contamination during shipping B. schipper was local C. vehicle has safety features D. truck was loaded promptly

all can goods must be checked thoroughly when received and A. when stored B. at the end of the shift C. just before use D. after the expiration date has passed

when keeping food in a hot holding equipment, how often is it recommended to check the temperature of the food? A. at least once every two hours B. at least once every 3 hours C. at least once every 4 hours D. at least once a day

which of the following is the proper procedure for washing your hands?

the agencies that regulate food safety at your establishment is A. CDC B. State and local departments of health C. Federal department of health D. HACCP

if a guest spills a drink on the floor, the first thing you should do is A. Make sure a co-worker stays by the spill to warn people while you get the proper caution signs and equipment B. bring the guest a new drink right away C. use a wiping cloth to wipe off the floor D. get a sign to warn people that the floor is slippery

what type of container should be used to store leftover tomato sauce? A. any pain or bucket available B. uncovered container C. covered food container D. copper container

what is the biggest problem with mixing raw foods together with cooked foods? A product texture B. uneven temperature C. cross-connection D. Cross contamination

which of the following is the best way to prevent food contamination? A. covering your mouth when you sneeze B. frequent and effective hand-washing C. smoking only in designated areas D. bathing everyday

where can food service employees smoke?

all of the following practices can help prevent time temperature abuse EXCEPT A. storing milk at 41°F (5° c) B. holding chicken noodle soup at 120°F (49°C) C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours D. holding the ingredients for tuna salad at 39°F

food handler should be excluded from working with or around food if they are experiencing which of the following symptoms? A. soreness, itching, fatigue B. fever, vomiting, diarrhea C. headache, irritability, thirsty D. muscle cramps, insomnia, sweating

after entering a walk-in refrigerator, which of the following situations would you correct? A. Frozen turkey is thawing in a pan on the bottom shelf B. egg salad is stored in a plastic container with a tight-fitting lid. C. loosely covered chicken noodle casserole is cooling on the top shelf. D. raw chicken is stored on a shelf above a tray of shrimp

staphylococcal food intoxication is caused by bacteria that are commonly found A. and dairy products, including milk and ice cream. B. on the skin and in the nose, mouth, and throat of many otherwise healthy people. C. In areas having poor ventilation and high temperatures. D. And many types of seafood including shrimp and lobster

which of the following employee actions do not require that employees wash their hands and change gloves in order to prevent contamination A. walking to the food prep sink. B. using the toilet. C. handling raw poultry or meat. D. answering the telephone

before they are cooked or served, raw fruits and vegetables should be thoroughly washed with A. sanitizer. B. natural fruit or vegetable juice. C. potable water. D. non-potable water.

what is the correct method to check the temperature of hot food on a buffet line? A. verify the setting of the thermostat for the holding table. B. insert a thermometer into the food. C. verify that steam is rising from the hot food. D. check to see how long ago the food was cooked.

before operating a dishwashing machine, an employee should A. wear a plastic apron B. mix soap and sanitizer. C. be properly trained. D. separate dinner dishes from breakfast dishes

what is the proper way to cool a large pot of clam chowder? A. allow the pot to cool at room temperature. B. put the hot pot into the walk-in cooler. C. put the hot pot into the walk-in freezer. D. divide the clam chowder into smaller containers and place them in an ice water bath

which of the following is an acceptable serving practice at a self-service bar? A. holding hot, potentially hazardous foods at 120°F B. storing raw meat next to Ready-to-Eat food. C. allowing guests to reuse glassware for beverage refills. D. allowing us to use the same plate for a return trip to the self-service bar

a HACCP plan is required when an establishment A. serves raw pork B. serves undercooked ground beef. C. uses mushrooms that have been picked in the world. D. packages unpasteurized juice.

which of the following will not prevent backflow? A. an air gap between the sink drain pipe and the floor drain B. A sink with the long faucet but with light water pressure C. The air space between the faucet and the flood rim of the sink D. A vacuum breaker

which of the following is the most important step when receiving a delivery of meat? A. determine if the delivery matches the order B. check the temperature of the meat C. put the delivery in the refrigerator immediately D. check the temperature of the delivery vehicle

wiping cloths and Rags that are used for wiping down non-food contact services such as counters and walls should be A. discarded after one year B. laundered after each use C. stored in a sanitizing solution D. wrong out frequently in hot water

to properly monitor the strength of a chemical sanitizing solution, a food service manager should A. measure the temperature of the solution B. observe the color of the solution C. use the test strips to measure proper PPM (parts per million) D. check the cleanliness of the plates being sanitized

all of the following may be used for chemically sanitizing food contact surfaces except a A. quaternary ammonium B. chlorine C. iodine D. degreaser

the first step in cleaning electric food preparation equipment is to A. disassemble all removable parts B. disconnect the power C. Wash food contact services in rinse with a chemical sanitizer D. wipe down the non-food contact surfaces and allow all the parts to air-dry

containers of poisonous or toxic materials must be A. clearly labeled according to law and locked up B. stored outside the premises C. color coded by category D. stored in dry storage areas

all of the following can lead to the chemical contamination of food except a. cooking tomato sauce in a copper pot B. using a backflow prevention device on a carbonated beverage dispenser C. storing orange juice and a tin container D. serving fruit punch in a galvanized tub

which of the following food products has been properly cooked? A. whole roasted chicken cooked to an internal temperature of 125° f for 15 seconds B. ground beef patty cooked to an internal temperature of 155° f for 5 sec C. pork chop cooked to an internal temp of 145° f for 15 sec D. whole turkey cooked to an internal temp of 155° f for 15 sec

which of the following is the proper procedure for delivering prepared hot food off-site? A. reheat the food to 165° immediately B. Cook all fresh foods at the point of delivery C. maintain hot food temp above 135° f D. drive to the off-site location as quickly as possible

which of the following is considered criteria for rejection when receiving a fresh fish delivery? A. shiny skin B. Bright and clear eyes C. soft flesh D. Little or no fishy smell

can you use an outdoor well as your potable water source? A. Yes, if the temp does not exceed 60° f B. Yes, if tested at least once a year by the regulatory agency C. no, outdoor water is not permitted under any circumstances D. Yes if tested once every 5 years

what food should never be served in a hospital or high-risk population? A. Jello B. alfalfa sprouts C. lettuce D. oranges

a new seafood restaurant will serve live oysters and clams from their tanks. what do they need from the health department? A. air gap B. MSDS C. health department variance D. sanitized tank

the chef has created a new entree. The best way to train the other cooks is by A. tests B. visual aids and posters C. clear verbal instructions only D. live demonstration

a food handler takes a carton of ultra-high pasteurized milk from the storage and opens it. what should she do with the rest? A. The car in should be placed back on the shelf and storage B. The carton should be stored in the refrigerator C. The food handler should pour the rest of the content into an airtight container and place it back in the storage room D. The carton should be discarded

statements from a dairy suppliers sales brochure are listed below. which statement should tell you not to hire the supplier? A. "from farm to you, our milk is kept at temperatures below 41 f" B."money back guarantee -- our prices are the lowest in town!" C."we deliver according to your schedule and needs" D."we make our cheese with only the freshest unpasteurized milk"

a cook was preparing a cucumber salad on the same surface that was used to prepare raw chicken a salmonellosis outbreak occurred afterwards. what would be the most probable reason for the outbreak? A. cross-contamination B. unwashed chicken C. on wash cucumber D. inadequate refrigeration

which is the most important factor in choosing a food supplier? A. It has been inspected and in compliance with local, state, and federal laws B. it's Warehouse is close to your establishment C. It offers a convenient delivery schedule D. it's prices are the lowest

to keep refrigerated food at an ideal internal temperature, the temp in the refrigerator should ideally be at least ____ or lower. A. 50°F B. 41°F C. 45°F D. 0°F

can you smoke in the food prep area? why? a. no, the smoke can be annoying and cause cancer B. no, saliva from smoker can contain staph C. Yes, if an ash tree is used and cleaned afterwards D. Yes if an air filter is used

the dishwasher notices that there is dirty water in the second compartment for dishwashing. he adds clean water to fill the compartment. this is an example of A. acceptable dishwashing B. cross-contamination C. cross-connection D. clean and place

a live fish in a fish tank contains 100 Giardia parasites. The fish is taken out of the tank and 20 minutes later, there are now A. 200 parasites B. 80 parasites C. still 100 parasites D. 0 parasites

CIP (clean in place) must allow for A. food handlers to clean dishes in one place of the food prep area B. cleaning and sanitizing solution to circulate throughout C. dishes to be stacked evenly to allow for thorough cleaning D. none of the above

a health inspector checks the lighting in your buffet area lighting in the buffet area should be at least A. 5 foot candles B. 10 ft candles C. 20 foot-candles D. 40 foot candles

which of the following storage practices for pesticides is correct? A. They should be stored in their original containers B. They should be kept on the bottom shelf and dry storage C. They should be easily accessible to all associates for rapid use D. They should be stored with cleaning tools and supplies

which condition would cause you to reject a shipment of live oysters question mark A. most of the oyster shells are open B. The oysters have closed shells C. the oysters have mild seaweed sent D. The oysters are delivered with shellstock ID tags

which of the following requires washing before cooking? A. bell peppers B. Zucchini C. eggplant D. all of the above

bacteria that cause foodborne intoxications A. are all Spore formers B. produce potentially poisonous substances C. grow more quickly than other bacteria D. start out in toxic waste

which of the following is most effective in preventing giardia? A. using safe water supplies B. not using home canned products c. not cooking with wild mushrooms d. using pasteurized milk

the manager enters the dry food storage area and smells a sharp oily odor and sees oily brush marks on the wall this is a sign of a. roaches B. roaches and rodents C. roaches and maggots d. maggots and moths

A bag of rice is left on the floor of the storage room. The bag should a. be emptied into a waterproof container to prevent moisture and contamination b. be placed on a shelf 6in from the ground and wall C. be placed on a shelf 5 in from the ground and wall d. do nothing as long as the bag is unopened and there are no spells

toxic metal contamination occurs when acidic foods such as lemons and vinegar are mixed with metals such as a. copper, brass, and silver B. copper, brass, and tin C. gold, silver, and bronze d. tin brass, and gold

a food worker notices a can of pesticide on the top shelf of the supply room. The employee should a. do nothing if the rest of the shelf is empty B. place a pesticide with heavy duty cleaning supplies C. place the pesticide in a locked cabinet away from other supplies d. place the pesticide and a locked cabinet with cleaning supplies

cleaning tools should be A. replaced every 4 weeks B. used only after closing C. kept in the dry storage room D. stored away from food prep areas

to cool a cooked, 10 lb pork roast before refrigerating, you should A. cut the roast into smaller pieces. B. cover the entire roast C. place the entire roast in a 5-inch pan on the bottom shelf D. immerse the entire roast directly in warm water bath

which of the following procedures is most important for ensuring microorganisms are reduced to safe levels? A. cleaning and sanitizing a cutting board between chopping celery and carrots B. covering ready to eat meats that are refrigerated C. cooking potentially hazardous foods to the recommended internal temperatures D. using as much sanitizer as possible on all food contact surfaces

potentially hazardous foods are often A. non-acidic, dry and do not contain protein B. slightly acidic, moist and contain protein C. very acidic, moist and contain protein D. slightly acidic, dry and do not contain protein

there is no more hot water coming from the faucet. The restaurant can stay open for how many hours before closing? A. 1 hour B. 3 hours C. 5 hours D. 0 hours

when receiving a shipment of frozen food, always check for A. pest activity B. Large ice crystals at the bottom of the box C. proper labeling D. accurate inventory count

the only items reusable at a buffet or A. spoons and forks B. cups and glasses C. dessert plates D. nothing

an example of a UHT (ultra high temperature) food is A. gourmet canned foods B. vacuum sealed potato chips C. some types of coffee creamers D. hard candy

allergic reaction to foods like shrimp, tofu, and peanuts can result in hives, shortness of breath and even death. this is also called A. whooping cough B. anaphylaxis C. scurvy D. 24-hour flu

if you find small scraps of paper and cloth gathered in the corner of a shelf, which pest would you suspect you have in your establishment? A. cockroaches B. rats C. mice D. spiders

which food is safe to eat if it is cooked to a minimum internal temperature of 145° f for 15 sec? A. roast chicken B. meatloaf C. fish D. stuffed pork sausage

you enter a walk-in refrigerator and see the following stored food. which is incorrectly stored? A. Frozen chicken is thawing in a pan on the bottom shelf B. BBQ pork is stored in a plastic container with a tight-fitting lid on a shelf above ground beef and poultry C. raw ground beef is stored on a shelf above a tray of Bolognaise D. loosely covered, precooked chicken noodle soup is cooling on the top shelf

bacteria thrive in an environment with a PH range of what? A. 4.6 - 7.5 B. 4.7 - 7.6 C. 3.6 - 7.5 D. 7.6 - 7.5

a person shows up at a restaurant claiming to be a health inspector. what should the manager do? A. ask to see an inspection warrant B. ask to see identification C. offer them an alcoholic beverage and try to stall the inspection D. ask for a one-day postponement to prepare for the inspection