What task requires food handlers to wash their hands before and after doing it?
A) Using chemicals that might affect food safety
B) Handling raw meat, poultry, or seafood
C) Taking out garbage
D) Touching clothing or aprons
B) Handling raw meat, poultry, or seafood
If a food-contact surface is in constant use, how often should it be cleaned and sanitized
A) Every 2 hours
B) Every 4 hours
C) Every 8 hours
D) Every 6 hours
Every 4 hours
What is the third step in cleaning and sanitizing items in a three-compartment sink?
1. rinse, scrap, soak items before washing
2. clean with detergent in first sink (110 degrees)
3. rinse in second sink
4. sanitize in third sink
5. air dry
What must a food handler with a hand wound do to safely work with food?
A) Apply iodine solution and a permeable bandage
B) Bandage the wound and avoid contact with food for the rest of the shift
C) Wash the wound and wear a single-use glove
D) Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound with an impermeable cover and wear a single-use glove
Parasites are commonly associated with
B) Ready-to-eat food
Which food requires a USDA inspection stamp?
A) Fresh produce
B) Egg products
C) Dry rice
D) Sushi-grade tuna
To wash hands correctly a food handler must first
A) Scrub hands and arms vigorously
B) Apply soap
C) Wet hands and arms
D) Use a single-use paper towel to dry hands
Wet hands and arms
Where should staff members eat, drink, smoke, or chew gum?
A) In dishwashing areas
B) Where customers eat
C) Outside the kitchen door
D) In designated areas
In designated areas
What is a cross-connection?
A) Device that prevents a vacuum
B) Valve that mixes hot and cold water
C) Link between sources of safe and dirty water
D) Threaded faucet
Link between sources of safe and dirty water
What event often causes illness from Norovirus?
A) Fruits and vegetables were sprayed with pesticides.
B) Frozen foods are thawed at room temperature.
C) The cooking of poultry was stopped at 160 degrees F.
D) A food handler did not wash his hands before touching ready-to-eat food.
A food handler did not wash his hands before touching ready-to-eat food.
Which situation would suggest a cockroach problem?
A) Small holes are burrowed into the storeroom wall around pipes.
B) Screen on service door needs to be repaired.
C) Black grains that look like pepper are under the refrigerator.
D) Sawdust is on the floor in the corner of the dry storeroom.
Black grains that look like pepper are under the refridgerator
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
A) 60 seconds
B) 45 seconds
C) 15 seconds
D) 30 seconds
What item is considered acceptable work attire for a food handler?
A) Plain band ring
B) False eyelashes
C) Antimicrobial plastic watch band
D) Nail polish
Plain ring band
What organization requires Material Safety Data Sheets?
A) Occupational Safety and Health Administration
B) National Restaurant Association
C) Food and Drug Administration
D) Environmental Protection Agency
Occupational Safety and Health Administration
A person with Hepatitis B should
A) have his condition kept private/confidential by management.
B) not be allowed to use the same restroom as other employees.
C) be prevented from foodhandling.
D) be prevented from coming to work unless cleared by a physician.
Have his condition kept private/confidential by management.
What is the minimum water temperature required when using hot water to sanitize objects?
A) 179 F (81 C)
B) 173 F (78 C)
C) 171 F (77 C)
D) 176 F (80 C)
171 F (77 C)
When can a food handler with a sore throat and a fever return to work with or around food?
A) The sore throat is gone
B) The fever is gone for 24 hours
C) A written medical release is provided
D) No symptoms are experienced for 24 hours
A written medical release is provided.
What is NOT part of a well-designed crisis response?
A) Fix the problem.
B) Let the media contact you first.
C) Communicate information directly to all key audiences.
D) Hold briefings but control the agenda.
Let the media contact you first
What should a foodservice operator do when responding to a foodborne-illness outbreak?
A) Segregate the product
B) Ask customers for proof of their symptoms
C) Notify the media
D) Close the operation for the day
Segregate the product
What is a basic characteristic of a virus?
A) Commonly found in cattle intestines
B) Destroyed by cooking
C) Requires a living host to grow
D) Grows in food
Requires a living host to grow
When should hand antiseptics be used?
A) In place of washing hands
B) After washing hands
C) Before washing hands
D) In place of wearing gloves
After washing hands
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ________ mark.
NSF (National Science Foundation)
Food held at 41 F (5 C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
What should foodservice operators do to help prevent a foodborne illness outbreak from hepatitis A?
A) Purchase mushrooms from approved reputable suppliers
B) Freeze fish for 36 hours before serving
C) Cook food to minimum internal temperatures
D) Exclude staff with jaundice from the operation
Exclude staff with jaundice from the operation
What should foodservice operators do to prevent customer illness from Shigella spp.?
A) Exclude food handlers diagnosed with jaundice
B) Freeze food at temperatures below 0 F
C) Control flies inside and outside the operation
D) Purchase shellfish from approved suppliers
Control flies inside and outside the operation
What food item does the Food and Drug Administration advise against offering on a children's menu?
A) Egg salad
B) Peanut butter and jelly sandwiches
C) Rare cheeseburgers
D) Fried shrimp
What food safety practice can prevent cross-contact?
A) Washing, rinsing, and sanitizing utensils before each use
B) Keeping food frozen until use
C) Using only food-grade equipment
D) Purchasing food from approved, reputable suppliers
Washing, rinsing, and sanitizing utensils before each use
Which food may be re-served to customers?
A) Unused whole fruit garnish
B) Unopened pre-packaged food
C) Uneaten bread
D) Unused, uncovered condiments
Unopened pre-packaged food
TCS food reheated for hot-holding must reach what temperature?
A) 165 F (74 C) for 15 seconds
B) 155 F (68 C) for 15 seconds
C) 145 F (63 C) for 15 seconds
D) 135 F (57 C) for 15 seconds
165 F for 15 seconds
What type of toxin is ciguatera toxin?
What method should never be used to thaw food?
A) Place the item on a prep counter
B) Microwave the item
C) Cook the item
D) Place item in a cooler
Place the item on a prep counter
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
A) Hold an infrared thermometer to the outside of the case or carton
B) Place the thermometer stem into an opened container
C) Use an air probe to check the temperature of the delivery truck
D) Place the thermometer stem between shipping boxes for reading
Place the thermometer stem into an opened container
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
A) Fresh halibut, fresh beef roast, ground chicken, lettuce
B) Lettuce, fresh halibut, fresh beef roast, ground chicken
C) Lettuce, fresh beef roast, ground chicken, fresh halibut
D) Fresh halibut, lettuce, ground chicken, fresh beef roast
What is the most likely cause of wheezing and hives?
A) Shigella spp.
B) Food allergies
D) Hepatitis A
Bones in a fish fillet, a cherry pit/seed, or a human hair are all examples of which type of contaminant?
Which action requires a food handler to change gloves?
A) The food handler is working with raw seafood at temperature above 41 F(5 C)
B) The food handler has been working with raw ground beef for an hour
C) The food handler is prepping raw chicken on a yellow cutting board
D) The food handler is wearing gloves that have been torn
Gloves that have been torn
When returning to buffet lines for more food, customers should not ________ their dirty plates.
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
Hot TCS food can be held without temperature control for a maximum of
A) 8 hours
B) 2 hours
C) 6 hours
D) 4 hours
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
B) Corrective action
C) Critical control point
D) Critical limit
Where should ground fish be stored in a cooler?
A) Below ground poultry
B) Above shellfish
C) Above ready-to-eat food
D) Below pork roasts
Below pork roast
Which is a TCS food?
A) Baked potato
When should a shipment of fresh chicken be rejected?
A) Shellstock identification tags are not attached to the container
B) The receiving temperature is 50 F (10 C)
C) The flesh of the chicken is firm and springs back when touched
D) The flesh of the chicken appears moist
The recieving temperature is 50 F
Lighting in the food preparation area should be _____ footcandles in intensity.
50 footcandles (prep area)
20 ft candles (washing areas, buffets/salad bars, displays for food, restrooms)
10 ft candles (inside walk-in freezers, storage areas, dining rooms for cleaning)
What is the final step in cleaning and sanitizing a prep table?
A) Rinsing the surface
B) Sanitizing the surface
C) Allowing the surface to air-dry
D) Washing the surface
Allowing the surface to air dry
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 F (5 C)
A) 5 days
B) 7 days
C) 10 days
D) 3 days
What is the purpose of setting critical limits in a HACCP plan?
A) To reduce hazards to safe levels
B) To determine if the HACCP plan is working
C) To identify potential hazards
D) To identify where hazards can be eliminated
To reduce hazards to safe levels
What must you do to keep food safe after thawing it in a microwave?
A) Hold it.
B) Cool it.
C) Cook it.
D) Freeze it.
Food that is partially cooked and then finished just before service must be heated to what temperature?
A) 155 F (68 C) for 15 seconds
B) 165 F (74 C) for 15 seconds
C) 135 F (57 C) for 15 seconds
D) 145 F (63 C) for 15 seconds
165 F for 15 seconds
What is the minimum internal cooking temperature for rice that is hot-held for service?
A) 135 F (57 C)
B) 145 F (63 C)
C) 165 F (74 C)
D) 155 F (68 C)
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