Food Handlers

The viral infection Hepatitis A can be most effectively controlled if:

All food personnel practice personal hygiene, such as thorough handwashing

The preservation technique that attempts to remove moisture is:

Dehydration

What is the best way to prevent poor food safety?

Employee Training

Food surfaces and equipment are not fully cleaned and sanitized until:

They have been allowed to air dry completely.

What is the most direct cause of customer loyalty?

High food safety standards

All restrooms in a food service establishment must have:

Hot running water

For which one of the following purposes is non-potable water approved?

Mopping

Which one of the following situations requires management to contact the local regulatory authority?

Water service has been interrupted for two hours

Which of the following types of floors are LEAST suited for food prep areas? Floors that are level and flat Floors with ample drainage Floors made of hard, non-porous material Floors with beveled areas where the floor and wall meet

Floors that are level and flat

Normally the establishment has up to _______ days to correct detected violations.

10

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

10 to 20 minutes

Reheated food items must be heated for a minimum of 15 seconds to at least:

165F

If heated water is used to sanitize, it must be at:

171F for 30sec

The best temperature for short-term refrigeration storage is:

34-40F

In degrees Fahrenheit, what is the temperature range of the Danger Zone?

41 to 135

Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _______ or less.

45F

To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:

6 inches from floor

Minor violations may be granted upwards of _______ days for correction.

90

All of the following bacteria can cause foodborne illness EXCEPT: Acidophilus milk Salmonellae (Salmonella) Clostridium botulinum (Botulism) Escherichia coli (E. coli)

Acidophilus milk

Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment?

Food

Which of the following steps comes last? Sanitization Air dry Apply soap Rinse

Air dry

Sanitization can be accomplished by all of the following means EXCEPT:

Air drying

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions?

Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken.

If all proper hand washing steps are followed, how long should the entire process take?

At least 20 sec

If all of the following items were stored on the same rack on the same wall, which item would be stored closest to the ground?

Beef

The presence or growth of microorganisms is a type of _______ hazard.

Biological

Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?

Botulism

Effective ventilation systems:

Filters return air

Which area is NOT required to have a conveniently located hand washing facility?

Food Storage

Maintaining an integrated pest management program (IPM) best serves:

Business interests

What is the easiest way to recognize foods contaminated with spoilage bacteria?

Changes in color or smell

Whenever a trap has sprung and caught a pest, you will want to:

Check for biological contamination from blood and dispose of any possibly contaminated foods

The best eradication method for a major infestation is:

Chemical

"Chilling" is most commonly practiced by:

Commercial food distributors

Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?

Containers without covers

Why should you stock only brightly colored bandages for first aid supplies?

So they can be more easily found should they fall into food.

_______ are the items of food handling most likely to be vulnerable to hazards.

Critical Control Points

All of the following are the most common Critical Control Points (CCPs) EXCEPT: Personal hygiene Time and temperature Cross-contamination Customer service

Customer service

A coworker shows you a bag of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do?

Dispose of the bag and check other bags in storage.

Which one of the following food contaminations is best prevented by cooking to safe temperatures?

E. Coli

Which agency publishes the food code?

FDA

Rotating stock so that the oldest items move first is often referred to as:

FIFO

Install carpeting in the food storage areas.

False

Use only clean, light-colored plastic cutting boards for food preparation.

False

Washing vegetables and portioning cold, cooked meats should be done side by side.

False

Which of these food items upon receiving should be given priority in storage?

Frozen Items

A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ of the establishment with respect to the level of food safety to be maintained.

Goals

It is very important to sanitize all of the following items EXCEPT:

Hair

If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT: Demonstrate proper cooling methods and temperatures Confirm that end cooking temperature and time are according to Food Code Identify by price and quality the most desirable suppliers How to clean and sanitize food contact surfaces

Identify by price and quality the most desirable suppliers

When might you expect a manager to offer a gentle reminder about hand washing?

If you reach down to pet a service animal.

Which one of the following materials must NOT be used in the construction of food preparation and storage areas?

Indoor/Outdoor carpeting

Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?

Iodine-based

Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.

Spit or smoke

Employees trained to receive foods properly will complete all of the following steps EXCEPT: Labeling and dating rejected items Storing deliveries quickly Inspecting deliveries promptly Checking order completion

Labeling and dating rejected items

A well-designed building should have all of the following EXCEPT: Designated food prep area Locker rooms with showers Self-closing doors Labeled exits

Locker rooms with showers

It is important that all wooden utensils be:

Made of maple or close-grained hardwoods

Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?

Mouth and Nose

The best place to store grains to reduce the risk of cross-contamination is:

Next to canned peaches

To prevent chemical contamination from rodenticides, always place pest bait and bait stations:

Outdoors

An organism that lives in or on another organism, often with harmful side effects—but without benefits is a:

Parasite

Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?

Pasteurization

Which bacteria cause the greatest harm in the food industry?

Pathogenic

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms

Periodically test food for illness causing microorganisms

Labels should include all of the following EXCEPT: What the product is When the food should be consumed by Possible contaminants The best way to store the food item

Possible contaminants

The MOST important reason for having food handlers wear hair restraints is to:

Prevent food handlers from contaminating their hands by touching their hair

Local health codes establish requirements for all of the following subjects EXCEPT: Price controls Personal hygiene Food worker training Sale of unfit food items

Price Controls

All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT: Raw seed sprouts and soy products Processed garlic oil mixtures Cooked vegetables and pasta Eggs and most dishes made with them

Processed garlic oil mixtures

Food preservation does all of the following EXCEPT: Allow foods to be stored for long periods of time Promote the growth of microorganisms Make seasonal foods available longer Maintain food quality

Promote the growth of microorganisms

As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:

Put a watertight bandage over the cut and wear gloves

Which method is the best for prevention of pest infestations?

Regular cleaning and monitoring

Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?

Stamps mean the chicken's quality has been rated.

Which one of the following food contaminations is usually associated with undercooked chicken?

Salmonella

Should a manager become aware of a pest problem in the establishment, measures to eradicate the pests should conclude with:

Scheduling regular, routine visits from pest control operators (PCOs)

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

Thawing and refreezing

According to the Food Code, proper food labels should NOT contain:

The date that frozen preparation-needed foods are to be consumed

One of the most important reasons for using only reliable water sources is to reduce:

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods

Cross-contamination has occurred when:

The same unwashed gloves are used to handle different meats.

Pest infestations must be controlled for all of the following reasons EXCEPT: They tend to be overlooked by loyal customers who know the food is good. They cause physical, chemical, and biological contaminations of foods. They are disgusting, and the owner will lose business and revenue. They are one of the first things inspectors look for and can shut a business down. Feedback: See Looking for Evidence of Pests.

They tend to be overlooked by loyal customers who know the food is good.

It is important that food servers are trained to know food ingredients because:

They will need to know how to help customers with food allergies

Which one of the following situations would MOST LIKELY promote bacterial contamination? Receiving a carton of fish with a temperature of 40° F Touching raw chicken and then cooked chicken without changing gloves Storing a torn bag of potatoes above canned tomatoes Slicing roast beef and then slicing brisket with the same knife

Touching raw chicken and then cooked chicken without changing gloves

Notice signs of pests, which include all of the following EXCEPT: Sacks of grains with corners or seams open and spillage Dead carcasses on shelving, on the floor, and on stored food packaging Traps that have not been tripped, bait that has not been eaten, but it might be Bits of paper and cardboard that might be used for nesting Feedback: See Looking for Evidence of Pests.

Traps that have not been tripped, bait that has not been eaten, but it might be

If necessary, store raw food beneath other types of food.

True

The hand washing sinks are separate from the other sinks in the establishment.

True

Wet wiping rags should be kept in a sanitizer solution between uses.

True

Corrective action will be taken IMMEDIATELY if your manager sees a food handler:

Using hand sanitizer instead of washing his or her hands

To prevent cross-contamination, you should:

Wash off rubber boots before entering food storage areas.