Food Handlers
A casserole made with ground beef must be cooked at least to an internal temperature of:
A ) 150°F B ) 155°F C ) 160°F D ) 165°F Answer:
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of:
A ) 155°F B ) 140°F C ) 130°F D ) 165°F Answer:
Poultry being cooked should reach an internal temperature of...
A ) 185°F B ) 130°F C ) 165°F D ) 155°F Answer:
A bleach sanitizing solution usually consists of...
A ) 50-100 ppm of bleach/chlorine B ) One cup of bleach to one gallon of water C ) One capful of powdered detergent to one gallon of water D ) Equal parts liquid detergent and water Answer: A ) 50-100 ppm of bleach/chlorine
All of the following symptoms are reasons to restrict a food service worker from working with exposed food EXCEPT:
A ) A headache B ) Vomiting C ) Diarrhea D ) A fever Answer:
Which of the following times should you wash your hands twice?
A ) After cutting raw meat. B ) After using the restroom, and again before handling food. C ) After taking out the garbage. D ) Before touching ready-to-eat food. Answer:
Where should you wash your hands before preparing food?
A ) At the sink nearest your workstation. B ) At any sink that has warm running water, soap, and paper towels. C ) At a food preparation sink that has warm water, soap, and paper towels. D ) At a handwashing sink that has warm water, soap, and paper towels. Answer: D ) At a handwashing sink that has warm water, soap, and paper towels.
Dairy products are always inspected for...
A ) Flavor B ) Fresh-looking appearance C ) Correct temperature (41°F or lower) D ) Presence of bad smells Answer:
Drinking is permitted...
A ) In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health department). B ) Only in dining areas. C ) As long as containers are washed, sanitized, and put away when finished. D ) Only for cold beverages; hot drinks may spill and cause burn injuries. Answer:
Which of the following foods should require the MOST careful attention.
A ) Meat and poultry B ) Bottles of ketchup C ) Whole apples D ) Dried beans Answer: A ) Meat and poultry
When you have an uncovered, infected cut or burn on your finger or hand, you can:
A ) None of these answers are correct. B ) Handle food that will be cooked. C ) Peel and chop vegetables. D ) Work with food that is ready to eat. Answer:
You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe for human consumption?
A ) Place the turkey into the refrigerator after it has been on the counter for two hours. B ) Place the whole turkey into the refrigerator right away and slice it tomorrow morning before lunch. C ) Place the turkey into the refrigerator right away after you sliced it into serving portions. D ) Let turkey cool on the counter for three hours before slicing and refrigerating. Answer:
The refrigerator has no room to cool the meat you've just cooked. You should:
A ) Put the meat into a 6 inch deep pan and place it in the refrigerator. B ) Stack the pans of meat on top of each other in the refrigerator. C ) Move some of the food that is already cold into the walk-in cooler to make room. D ) Store the meat in a 5-gallon bucket on the floor of the walk-in refrigerator. Answer:
Which of these foods does NOT need refrigeration?
A ) Raw chicken B ) Liquid eggs C ) Tofu D ) Fresh, whole bananas Answer:
Which of the following is most likely to contaminate foods?
A ) Raw meat next to cooked meat. B ) All of these are correct. C ) Food-grade containers. D ) Cleaning supplies stored in a separate storage room Answer: A ) Raw meat next to cooked meat.
:Which step is NOT part of the three-sink cleaning process?
A ) Rinse cleaned dishes under hot, running water. B ) Wash pre-scraped dishes in hot water and detergent. C ) Sanitize dishes in a chemical solution. D ) Dry clean, sanitize dishes with a towel. Answer:
The process for washing dishes by hand is:
A ) Sanitize, pre-scrape, wash, rinse, air dry B ) Pre-scrape, wash, rinse, sanitize, air dry C ) Rinse, wash, sanitize, air dry D ) Pre-scrape, wash, sanitize, rinse, air dry Answer:
The presence of large ice crystals on frozen foods means that it should be...
A ) Scraped off prior to storage. B ) Packed in ice, not stored on a freezer shelf. C ) Rejected. D ) Moved immediately into the freezer to keep from thawing. Answer:
When you have a fever and runny nose:
A ) Take medicine and go to work. B ) Keep a box of tissue near your workstation. C ) Wear gloves when you touch food. D ) Talk with the manager about your symptoms. Answer:
Which is NOT a characteristic of acceptable fresh beef?
A ) Temperature of 41°F or colder B ) Cherry-red color C ) Slick or slimy texture D ) Firm to touch Answer:
What does TCS stand for?
A ) Tender Chicken Strips B ) Teflon Coated Silverware C ) Timed Cooking Station D ) Time/Temperature Control for Safety Answer: D ) Time/Temperature Control for Safety
When you display food in ice:
A ) The food must be 41°F or colder. B ) The food can be at room temperature. C ) The food must sit on top of the ice. D ) The food must be 50°F or colder Answer:
What is the problem with a chef cracking raw eggs and then touching cooked pancakes?
A ) The raw egg from his hands can contaminate the cooked pancakes. B ) The chef did nothing wrong in this situation. C ) The chef needs to use hand sanitizer between activities. D ) The chef needs to wipe his hands between activities. Answer: A ) The raw egg from his hands can contaminate the cooked pancakes.
To properly keep food cold when displayed in ice:
A ) The temperature must be kept at 32°F. B ) The ice needs to be level with the food. C ) The ice only needs to be under the food containers. D ) The food should be kept in a pan no deeper than 2 inches Answer:
A food service employee with an open cut or wound on their hand may be permitted to prepare food if:
A ) The wound is covered with a water-resistant bandage and glove. B ) The employee wears clothing that covers the wound. C ) The employee gets clearance from the health department. D ) The wound is kept clean through proper cleaning Answer:
The MOST important reason to properly wash and sanitize a cutting board is:
A ) To make the equipment look cleaner. B ) To prevent contamination from one food to another food. C ) To eliminate odors from getting onto other food. D ) To make the equipment work better and last longer Answer:
An example of contamination would be when food comes into contact with:
A ) Unclean utensils, glassware or dishware. B ) All of these are correct. C ) Unwashed hands. D ) Unclean work surfaces. Answer: B ) All of these are correct.
What should you do before putting on kitchen gloves?
A ) Use a hand sanitizer. B ) Wash your hands. C ) Wipe your hands thoroughly on your apron. D ) Make sure the gloves have been rewashed and sanitized Answer:
The BEST way to check the strength of the sanitizing solution is to:
A ) Use a special meter B ) Use test strips C ) Touch for a slimy feel D ) Smell for bleach Answer: B ) Use test strips
Equipment such as slicers should be cleaned and sanitized...
A ) Weekly. B ) After each task. C ) Daily. D ) When they appear dirty. Answer: B ) After each task.
Which one of the following is true?
A ) When taking a temperature of meat, place the thermometer stem or probe into the thinnest part of the meat (usually near the edge) B ) After taking the temperature, it is not necessary to clean and sanitize the thermometer before putting it away. C ) Food thermometers should be checked regularly for accurate temperature readings. D ) The cook is the only person who needs to use a thermometer. Answer:
Working on the cook line can be busy. You should be sure to:
A ) Wipe your hands on a cloth towel after you touch raw foods. B ) Dip your hands into a sanitizer bucket whenever you handle raw food products. C ) Use a hand sanitizer whenever you handle raw food products. D ) Wash your hands and use utensils to keep from touching raw foods. Answer:
Which of the following is true?
A ) You must always wash your hands before putting on disposable gloves and after removing them. B ) You must change gloves at least once per hour. C ) Gloves may be used for several tasks if carefully washed with soap and water. D ) It is OK to use a hand sanitizer, instead of washing your hands with soap and water, if you are putting on gloves Answer: A ) You must always wash your hands before putting on disposable gloves and after removing them.
