Question 1 |
A | clean and sanitize the well every 24 hours |
B | prohibit the use of copper and brass pipes |
C | change the water at least every 4 hours |
D | create an air gap between the faucet and the flood rim |
Question 2 |
A | Turn it inside out to expose clean side |
B | Put it in a laundry bag for cleaning collection |
C | Wear it again until laundry collection day |
D | Wash it in the hand washing sink |
Question 3 |
A | use a test kit to check its concentration |
B | rinse it from the surface and then apply it a second time |
C | test the surface to confirm that no more pathogens are present |
D | heat it to the temperature recommended by the manufacturer |
Question 4 |
A | middle |
B | rim |
C | stem |
D | bottom |
Question 5 |
A | Physical |
B | Cross |
C | Chemical |
D | Biological |
Question 6 |
A | Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature |
B | Place food in a serving container immediately after removal from the microwave to maintain its temperature |
C | Allow food to stand covered for 2 minutes after cooking to obtain an even temperature |
D | Serve immediately after removal from the microwave to maintain its temperature |
Question 7 |
A | 10 |
B | 7 |
C | 4 |
D | 2 |
Question 8 |
A | 155° F |
B | 160 ° F |
C | 170° F |
D | 145° F |
Question 9 |
A | Occupational Safety and Health Administration (OSHA) |
B | Food and Drug Administration (FDA) |
C | Centers for Disease Control and Prevention (CDC) |
D | U.S. Department of Agriculture (USDA) |
Question 10 |
A | Load the first sink with dirty dishes |
B | Clean and sanitize sinks and drain boards |
C | Prepare the sanitizing solution |
D | Place towels next to the third sink |
Question 11 |
A | an empty shelf below the prep table |
B | the floor next to the prep table |
C | a shelf above the prep table |
D | the prep table next to a food handler prepping lettuce |
Question 12 |
A | 5 |
B | 4 |
C | 6 |
D | 3 |
Question 13 |
A | bad publicity |
B | legal disputes |
C | foodborne illness |
D | pest infestation |
Question 14 |
A | stirred midway through the cooking process |
B | kept uncovered during the cooking process |
C | cooked in a disposable container |
D | cooked for a minimum of 3 minutes |
Question 15 |
A | monitor critical limits |
B | enter time and temperature cooking requirements on recipes |
C | develop flow diagrams |
D | train food handlers on how to cool food |
Question 16 |
A | accept the delivery and immediately store it |
B | reject the delivery |
C | accept the delivery and immediately cook it |
D | accept the delivery and immediately freeze it |
Question 17 |
A | taking more than one serving at a time |
B | sampling the food |
C | using their bare hands to dispense food |
D | asking a server to dispense food |
Question 18 |
A | Stocking paper products on a salad bar |
B | Clearing used silverware from table |
C | Serving customers their food |
D | Leaving the building after their shift |
Question 19 |
A | Stock hand-washing stations with soap and paper towels |
B | Rewrite recipes to include nutritional information |
C | Place an accurate thermometer on the loading dock |
D | Establish verification procedures |
Question 20 |
A | 41° F |
B | 32° F |
C | 35° F |
D | 45° F |
Question 21 |
A | Placing it under a fan |
B | Cutting it into smaller pieces |
C | Leaving it at room temperature overnight |
D | Putting it in the cooler immediately |
Question 22 |
A | transmitted to food handlers only |
B | cured through correct eating habits |
C | caused by overeating |
D | transmitted to people through food |
Question 23 |
A | Protect the food supply from intentional harm |
B | Serve as a simpler alternative to a HACCP plan |
C | Preserve the quality of the fresh meats, poultry and produce |
D | Prevent accidental cross-contamination of the food |
Question 24 |
A | Discard it |
B | Keep everything as it is |
C | Re-label it with today's date |
D | Rotate it to the FIFO inventory method |
Question 25 |
A | Environmental |
B | Chemical |
C | Physical |
D | Cross |
Question 26 |
A | Unpasteurized grade A milk |
B | Unpasteurized shell eggs |
C | Flavor injected beef |
D | Commercially harvested fish |
Question 27 |
A | Purchasing food from approved suppliers |
B | Keeping aprons clean |
C | Proper hand-washing |
D | Controlling flies in the operation |
Question 28 |
A | norovirus |
B | Salmonella Typhi |
C | hepatitis A |
D | Shigella spp. |
Question 29 |
A | Know the common food allergens in all dishes |
B | Wear gloves when preparing food that contains allergens |
C | Use an approved hand sanitizer before handling food |
D | Use only commercially prepared food items |
Question 30 |
A | calibrated |
B | mercury-filled |
C | equipped with glass stem |
D | scaled from 41° F to 135° F |
Question 31 |
A | 8th |
B | 10th |
C | 9th |
D | 11th |
Question 32 |
A | labelled with correct handling procedures |
B | stored at an internal temperature of 41° F or below |
C | free of all pathogens |
D | packed tightly in cardboard boxes |
Question 33 |
A | stop the food handler immediately and review the correct procedures for garbage handling |
B | help the food handler double the garbage to minimize the possibility of the leaks |
C | wipe the table immediately while the food handler takes the garbage outside quickly |
D | ask the food handler to clean and rinse the prep-table after taking the garbage outside |
Question 34 |
A | Itching |
B | Cramping |
C | Coughing |
D | Vomiting |
Question 35 |
A | steak |
B | poultry |
C | fish |
D | crab cakes |
Question 36 |
A | Collect information about symptoms and onset time |
B | Wait until several more people call before doing anything |
C | Share information with the media |
D | Close the operation immediately |
Question 37 |
A | Temporarily close the operation |
B | Inform the local and regional CDC |
C | Consult the existing HACCP plan |
D | Notify the local regulatory authority |
Question 38 |
A | take a clean, dry towel and dry off each plate prior to use |
B | use a single use towel to dry the plates and then use them to serve food |
C | not serve food on the plates and replace them with air-dried dishes |
D | use plates wet, but make sure it does not happen again |
Question 39 |
A | 135° F (57° C) |
B | 120° F (49° C) |
C | 70° F (21° C) |
D | 100° F (38° C) |
Question 40 |
A | 4 |
B | 5 |
C | 6 |
D | 3 |
Question 41 |
A | Keep the eggs in their shells and under refrigeration until they are cooked |
B | Wash the eggs before using them |
C | Keep the eggs in their shells next to the cooking station until they are cooked |
D | Crack all eggs at once into a large container kept near cooking station |
Question 42 |
A | Remove them from inventory and donate them to a local food bank |
B | Keep them in inventory while awaiting further instructions, but ask staff not to use them |
C | Remove them from inventory and discard them as quickly as possible |
D | Remove them from inventory and relocate to a separate area |
Question 43 |
A | prevent the growth of fungi |
B | minimize the growth of bacteria |
C | maintain the color of the meat |
D | preserve the taste of the meat |
Question 44 |
A | Cooking |
B | Purchasing |
C | Preparation |
D | Storage |
Question 45 |
A | Wiping a cutting board with a sanitizing cloth |
B | Wearing disposable gloves over a bandaged finger |
C | Drinking a can of soda while working |
D | Removing an apron before going to the receiving area |
Question 46 |
A | must be covered and have a sip lid or straw |
B | container should be disposable, not glass |
C | container can be of any type as long as it is kept under prep table |
D | does not need to be covered as long as it has a straw |
Question 47 |
A | Purchasing |
B | Receiving |
C | Cooking |
D | Serving |
Question 48 |
A | Seafood |
B | Baked goods |
C | Poultry |
D | Produce |
Question 49 |
A | 135° F |
B | 145° F |
C | 125° F |
D | 155° F |
Question 50 |
A | cool cooked products |
B | dispose of mop water |
C | scrub pots and pans |
D | wash produce |
Question 51 |
A | mold on cheese |
B | Salmonella Typhi in poultry |
C | peanuts on a sundae |
D | Twist tie in a tossed salad |
Question 52 |
A | 145° F (63° C) |
B | 155° F (68° C) |
C | 165° F (74° C) |
D | 135° F (57° C) |
Question 53 |
A | a problem with the dishwasher |
B | air vents that have not been cleaned |
C | failure to routinely vacuum the dining room carpet |
D | improper sanitizer concentration |
Question 54 |
A | 12.5-25 ppm |
B | 100-150 ppm |
C | 26-50 ppm |
D | 51-99 ppm |
Question 55 |
A | 41° F |
B | 70° F |
C | 80° F |
D | 55° F |
Question 56 |
A | Apply residual spray |
B | Install air curtains |
C | Install pest strips |
D | Apply repellents |
Question 57 |
A | wash their hands |
B | gather the tools they need for the day |
C | gather the ingredients they will need for the day |
D | wash, rinse and sanitize their workstations |
Question 58 |
A | 145 |
B | 135 |
C | 155 |
D | 165 |
E | 185 |
Question 59 |
A | purchase only from approved sources |
B | store in a refrigerator maintaining 41° F or lower |
C | take temperatures with a calibrated thermometer |
D | inspect the cleanliness of the delivery vehicle |
Question 60 |
A | rim |
B | stem |
C | bottom |
D | middle |
Question 61 |
A | 145° F |
B | 165° F |
C | 175° F |
D | 155° F |
Question 62 |
A | bad publicity |
B | foodborne illness |
C | pest infestation |
D | legal disputes |
Question 63 |
A | The cost of the chemical |
B | Photos of the chemicals |
C | Then vendor's contact number |
D | First aid information |
Question 64 |
A | Using sanitized cloth towels on food contact surfaces |
B | Touching more than one TCS food before washing hands |
C | Storing raw meat under produce in the cooler |
D | Washing hands for 20 seconds before taking out trash |
Question 65 |
A | shown to customers before serving |
B | warmed before storing |
C | purchased from an approved supplier |
D | immediately cooled to 45° F |
Question 66 |
A | Dirty employees give customers a negative impression of the operation |
B | The food handler will set a bad example for employees working in the other areas of the operation. |
C | The food handler's appearance will upset the manager and co-workers |
D | Poor personal hygiene increases the chance of contamination from bacteria |
Question 67 |
A | 40° F - 140° F |
B | 35° F - 141° F |
C | 41° F - 135° F |
D | 45° F - 140° F |
Question 68 |
A | Assigning food handlers to follow customers through the self-service area |
B | Providing fresh plates for return visits by customers |
C | Providing a hand-washing sink for customers |
D | Posting strongly worded signs about inappropriate customer behaviour |
Question 69 |
A | discard the steaks that are partially thawed |
B | cook the steaks immediately |
C | reject the entire delivery |
D | rewrap the steaks and place them in cooler |
Question 70 |
A | ground beef |
B | fresh poultry |
C | live shellfish |
D | whole pork |
Question 71 |
A | diluted with distilled water only |
B | labelled with the common name |
C | kept only in dish-washing areas |
D | used within 2 hours or discarded |
Question 72 |
A | monitoring a critical control point |
B | establishing monitoring procedures |
C | conducting a hazard analysis |
D | establishing procedures for record keeping |
Question 73 |
A | Stirring it halfway through |
B | Reheating it to 155° F |
C | Letting it stand after cooking |
D | Cooking it in microwave |
Question 74 |
A | flash freezing |
B | cooking and cooling |
C | heavy blast cooling |
D | time-temperature abuse |
Question 75 |
A | Discipline the food handler immediately and stop the service of the poultry for the day |
B | Direct the food handler to put on a new pair of gloves and finish preparing the poultry |
C | Stop the preparation of the poultry until all the food-prep surfaces can be cleaned |
D | Throw out the cooked poultry and reinforce correct food handling |
Question 76 |
A | pests such as insect and rodents |
B | improper storage practices |
C | dirty utensils |
D | unwashed hands |
Question 77 |
A | Refrigeration |
B | Low acidity |
C | High acidity |
D | Room temperature |
Question 78 |
A | When it has been transported safely |
B | It may not be served in an operation |
C | When it is correctly labeled |
D | When it is in a sealed container |
Question 79 |
A | Obtain a variance from the regulatory authority |
B | Take a course in proper curing and smoking |
C | Build a separate facility for the curing process |
D | Become certified in food safety |
Question 80 |
A | Viral |
B | Physical |
C | Chemical |
D | Biological |
Question 81 |
A | Sanitizing |
B | Cleaning |
C | Rinsing |
D | Sterilizing |
Question 82 |
A | bacteria |
B | mushrooms |
C | pesticides |
D | dirt |
Question 83 |
A | sliced cantaloupe |
B | pasteurized eggs |
C | fresh orange juice |
D | raw milk |
Question 84 |
A | Use by dates that are 5 days after product prep |
B | A copy of the recipe used to prep the product |
C | Inspection score of the pre facility |
D | A list of all ingredients used in descending order by weight |
Question 85 |
A | 6 |
B | 12 |
C | 9 |
D | 18 |
Question 86 |
A | frozen for a minimum of 24 hours |
B | small in diameter |
C | made from drinkable water |
D | commercially processed |
Question 87 |
A | Chocolate sauce |
B | Medium-rare steak |
C | Poached eggs |
D | Alfalfa sprouts |
Question 88 |
A | Biological |
B | Physical |
C | Environmental |
D | Chemical |
Question 89 |
A | sterilizing |
B | rinsing |
C | cleaning |
D | sanitizing |
Question 90 |
A | Dry pasta |
B | Sliced melons |
C | Bananas |
D | Uncooked rice |
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