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