How high should floor-mounted equipment be from the floor?
A.At least 6 inches (15 centimeters)
B.At least 3 inches
C.At least 2 inches
D.None of the above
A food-contact surface must be cleaned and sanitized?
A.
B.before working with a different type of food
What is a cross-connection?
A.Threaded faucet
B. Device that prevents a vacuum
C.Brass valve that mixes hot and cold water
D.Physical link between sources of safe and dirty water
Which agency enforces food safety in a restaurant or foodservice operation?
A.Centers for Disease Control and Prevention
B.Food and Drug Administration
C.State or local regulatory authority
D. U.S. Department of Agriculture
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne
illness caused by Shigella spp.?
A.Keep the food handler away from duties that involve food.
B.Exclude the food handler from the operation.
C. Make sure the food handler is supplied with disposable gloves.
D.Make sure the food handler washes hands often
Which moist- heat cooking method includes partially cooking , or parcooking, food usually in boiling water?
A.Steaming
B.Simmering
C.Poaching
D.Blanching
The process of continued cooking after a food has been removed from its heat source is known as
A.Cooking time
B.Finish cooking
C. Carryover cooking
D.Poaching
Which is an example of a physical hazard?
A.Tapeworm in salmon fillet
B.Sanitizer stored next to prep table
C.Hair in food
D.Mold on bread
What is the purpose of HACCP?
A.to ensure food safety
B.record keeping
C.monitoring techniques
D.monitoring techniques
What does HACCP stand for?
A.Healthy, Adults, Can, Cook, Protien
B.Hazardous, Administration of Consumer, Condition Project
C.Hazard, Analysis, Critical, Control, point
D.Health and Cautionary Capitol Presumption
Temperature water gets to when it boils
Which item is stored correctly in the cooler?
A.Macaroni salad stored above raw salmon
B.Raw ground pork stored below raw poultry
C.Raw poultry stored above raw pork roast
D.Sliced pineapple stored below raw steaks
At what temperature should dry-storage rooms be kept?
A.35°F-40°F
B.50°F-70°F
C.40°F-60°F
D.75°F-90°F
How should chemicals be stored?
A.With kitchenware
B.Away from prep areas
C.Above food
D.In food storage areas
Food storage area should be located in
A.the dressing room
B.the restroom area
C.a clean, dry location
D.under the stairwell
What is the problem with storing raw ground beef above prepped salads?
A.Cross-contact with allergens
B.Poor-personal hygiene
C.Cross-contamination
D.Time-temperature abuse
How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F or lower?
A.9 days
B.5 days
C.3 days
D.7 days
What are three types of hazards that make food unsafe?
A.Biological, environmental and chemical
B.Chemical, physical, and environmental
C.Biological, chemical and sanitary
D.Chemical, physical and biological
What is time-temperature abuse?
A.Allowing food to stay at temperatures good for the growth of pathogens
B.Transferring pathogens from one surface to another
C.Receiving frozen food frozen
D.Staying home when sick with a fever
What is the main reason for food handlers to avoid scratching their scalps?
A.Transferring a food allergen
B.Spreading pathogens to the food
C.Getting food in their hair
D.Causing toxic-metal poisoning
What should a food handler do when working with an infected cut on the finger?
A.Cover the wound with a bandage.
B.Stay away from food and prep areas.
C.Cover the hand with a glove or a finger cot.
D.Cover the wound with an impermeable bandage or finger cot and a glove.
What is the only jewelry that may be worn on the hands or arms while handling food?
A.Plain-band ring
B.Medical ID bracelet
C.Leather-band watch
D.Diamond ring
When should a food handler with a sore throat and fever be excluded from the operation?
A.Customers served are primarily a high-risk population
B.Fever is over 100°F (38°C)
C.Sore throat has lasted for more than 5 days
D.Before the regulatory authority is notified
Where should garbage cans be cleaned?
A.Away from food and utensils
B.Next to food-prep areas
C.In dishwashing areas
D. In food storage areas
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
A.Sanitizing
B.Air-drying
C.Rinsing
D.Rewashing
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
A.The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
B.The cook did not clean and sanitize the gloves before handling the hamburger buns.
C.The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
D.The cook did not wash hands and put on new gloves before slicing the hamburger buns.
To prevent food allergens from being transferred to food,
A.clean and sanitize utensils before preparing an allergen special order.
B.buy food from trusted suppliers.
C.store cold food at 41°F (5°C) or lower.
D.avoid pewter tableware and utensils and copper cookware.
To prevent backflow, a sink must be equipped with a(n)
A. Air gap
B.Vacuum assist
C.Overflow drain
D. Touchless controls
Which feature is most important for a chemical storage area?
A.Good lighting
B.Single-use towels
C.Nonskid floor mats
D.Emergency shower system
Which is an example of physical contamination?
A.Sneezing on food
B.Touching dirty food-contact surfaces
C.Bones in fish
D.Cooking tomato sauce in a copper pan
Which individual should apply pesticides in a foodservice operation?
A.A pest control operator
B.A shift manager
C. A busboy
D.A cook
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
A.Created a cross-connection
B. Created an air-gap separation
C.Prevented backflow
D.Prevented atmospheric vacuuming
Which agency enforces food safety in a restaurant or foodservice operation?
A.Centers for Disease Control and Prevention
B.Food and Drug Administration
C.State or local regulatory authority
D.U.S. Department of Agriculture
Where should staff members eat, drink, smoke, or chew gum?
A.Where customers cannot see them
B.Outside the kitchen door
C.Dishwashing areas
D.Designated areas
A broken water main has caused the water in an operation to appear brown. What should the manager do?
A.Contact the local regulatory authority before use.
B.Use the water for everything except dishwashing
C.Boil the water for 1 minute before use.
D.Use the water for everything except handwashing.
Which action could contaminate food at a self-service area?
A.Keeping hot TCS food at 135°F (57°C)
B.Allowing customers to reuse plates
C.Labeling all containers and handles
D.Taking food temperatures every hour
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
A.will not receive the same level of service
B.could make the food handler more sick.
C.are a high-risk population
D.will refuse to eat.
What information should a master cleaning schedule contain?
A.What should be cleaned and when
B.What should be cleaned, when, and by whom
C.What should be cleaned, when, by whom, and how
D.What should be cleaned, when, by whom, how, and why
Which surfaces must be both cleaned and sanitized?
A.Walls
B.Cutting boards
C.Storage shelves
D.Garbage containers
