Food Safety
Test results will be mailed in about: A. 4-5 weeks B. 1-2 weeks C. One day D. 2 years
A. 4-5 weeks
The (aw) or water activity level is defined by the measure of: A. Internal cooking temperature B. Critical control points C. Vapor pressure D. Corrective action
C. Vapor pressure
A health inspector walks into your restaurant. You should first: A. Ask for identification B. Offer him some of your best food if he is hungry C. Ask him how long the inspection will be D. Run and hide and tell the others that he's here immediately
A. Ask for identification
Which food may not be re-served to customers? A. Bread sticks in a basket B. Sealed condiment packets C. Unopened UHT coffee creamer D. Ketchup dispenser bottles
A. Bread sticks in a basket
Garbage containers, dumpsters, compactors, and compactor systems should be easy to clean and should have: A. Tight-fitting lids, doors or covers B. Holes in the bottom for drainage C. Handles on the sides D. Soft surfaces
A. Tight-fitting lids, doors or covers
Which of the following employee actions DO NOT require that employees wash their hands and change gloves in order to prevent contamination? A. Walking to the food prep sink B. Using the toilet C. Handling raw poultry or meat D. Answering the telephone
A. Walking to the food prep sink
Which of the following is most effective in preventing Giardia? A. using safe water supplies B. not using home-canned products C. not cooking with wild mushrooms D. using pasteurized milk
A. using safe water supplies
When receiving a shipment of frozen food, always check for: A. pest activity B. large ice crystals at the bottom of the box C. proper labeling D. accurate inventory count
B. large ice crystals at the bottom of the box
Bacteria thrive in an environment with a pH range of what? A. 4.6-7.5 B. 4.7-7.6 C. 3.6-7.5 D. 7.5-7.6
A. 4.6-7.5
The warmest temperature of cold foods held in a salad bar should be" A. 41F B. 28F C. 32F D. 45F
A. 41F
Pies and salads should be stored where in a walk-in fridge? A. Above trays of ground beef B. Below trays of raw ground beef C. Below trays of raw pork D. In its own ice chest
A. Above trays of ground beef
During service, hot food should be held at a minimum temperature of: A. 120F B. 130F C. 135F D. 145F
C. 135F
A cook receives a delivery of raw pork chops and cooked turkey breast slices. Where in the walk-in fridge should the cooked turkey be stored? A. Above the raw pork chops B. On the same shelf as the pork chops C. At the very bottom shelf D. Below the raw pork chops
A. Above the raw pork chops
All of the following statements are false except: A. Listeria can grow in a refrigerator below 41 degrees F B. Parasites double or multiply every 20 minutes C. The FDA regulates 50% of all food in CA D. Food can be left in the danger zone for up to 2 hours
A. Listeria can grow in a refrigerator below 41 degrees F
The Federal Food Code is written by which agency? A. Environmental Protection Agency B. Food and Drug Administration C. Occupational Safety and Health Administrators D. Department of Health Service
B. Food and Drug Administration
A cook is preparing raw eggs for scrambled eggs at the buffet. The minimum internal cooking temperature for hot-holding eggs is: A. 130F B. 145F C. 155F D. 165F
C. 155F
A health inspector checks the lighting in your buffet area. Lighting in the buffet area should be at least: A. 5 foot-candles B. 10 foot-candles C. 20 foot-candles D. 40 foot-candles
C. 20 foot-candles
When cooked rice is held on a serving line, the temperature of the rice should be checked at least once every: A. 2 hours B. 3 hours C. 4 hours D. 5 hours
C. 4 hours
Which of the following is an acceptable serving practice at a self-service bar? A. Holding hot, potentially hazardous foods at 120 B. Storing raw meat next to ready-to-eat food C. Allowing guests to re-use cups for beverage refills D. Allowing guests to use the same plate for a return trip to the self-service bar
C. Allowing guests to re-use cups for beverage refills
A food establishment that packages ROP (reduced oxygen packaged) food should: A. Not be without a good vacuum-packer B. Be packaged according to USDA standards C. Create a HACCP D. Have HESSN
C. Create a HACCP
All of the following statements are TRUE except: A. Sponges can be used on surfaces such as walls and ceilings B. Washing and rinsing only reduces the number of bacteria to safe levels C. Gloves are always required by the Health department D. Colored cutting boards are not health department requirement
C. Gloves are always required by the Health department
Stuffed pork chops containing previously cooked ingredients MUST be cooked to a minimum internal temperature of: A. 135F for 15 sec B. 145F for 15 sec C. 155F for 15 sec D. 165F for 15 sec
D. 165F for 15 sec
When reheating potentially hazardous food for hot-holding, reheat the food to: A. 135F for 15 sec, within 2 hrs B. 145F for 15 sec, within 4 hrs C. 155F for 15 sec, within 4 hrs D. 165F for 15 sec, within 2 hrs
D. 165F for 15 sec, within 2 hrs
Which of the following items is acceptable to wear during food preparation? A. Nail polish B. Medical jewelry C. A simple watch D. A plain wedding band
D. A plain wedding band
To prevent cross-contamination, food-contact surfaces of equipment should be cleaned: A. Once a day B. Twice a day C. As often as possible D. After each use / at least once every 4 hours
D. After each use / at least once every 4 hours
Which of the following requires washing before cooking? A. Bell peppers B. Zucchini C. Eggplant D. All of the above
D. All of the above
What type of parasite would you suspect in raw fish such as sushi? A. Trichinella B. Giardia C. E. Coli worms D. Anisakis
D. Anisakis
What is the first thing you must do when using a 3-compartment sink to clean and sanitize dishes? A. Fill the first tank with hot water and detergent B. Gather clean towels for drying them C. Prepare the sanitizing solution in the third sink D. Clean and sanitize the sinks and drain boards
D. Clean and sanitize the sinks and drain boards
Protective shields are placed on light fixtures to: A. Decrease the risk of electrical fires B. Reduce the impact of harmful ultraviolet rays on workers C. Avoid time-temperature abuse of food D. Prevent broken glass from contaminating food
D. Prevent broken glass from contaminating food
The purpose of the HACCP system is A. Proper training for food handlers B. Cost-effective food preparation procedures C. A well-lit dining area D. Prevention from injury or illness from food
D. Prevention from injury or illness from food
After entering a walk-in refrigerator, which of the following situations would you correct? A. Frozen turkey is thawing in a pan on the bottom shelf B. Egg salad is stored in a plastic container with a tight fitting lid C. Loosely covered chicken noodle casserole is cooling on the top shelf D. Raw chicken is stored on a shelf above a tray of cooked shrimp
D. Raw chicken is stored on a shelf above a tray of cooked shrimp
Low-temp machine dishwashers, also known as chemical sanitizing machines, have a final rinse temperature of _______________________. A. 120 degrees F B. 130 degrees F C. 140 degrees F D. 150 degrees F
A. 120 degrees F
To cool a cooked, 10-pound pork roast before refrigerating, you should: A. Cut the roast into smaller pieces B. Cover the entire roast C. Place the entire roast in a 5-inch pan on the bottom shelf D. Immerse the entire roast directly in a warm water batch
A. Cut the roast into smaller pieces
Foodborne microorganisms grow well at temperatures between: A. 32F and 70F B. 41F and 135F C. 38F and 155F D. 70F and 165F
B. 41F and 135F
All dairy products should be: A. Pasteurized and USDA certified B. Grade A and pasteurized C. Grade A and USDA certified D. USDA certified and pasteurized
B. Grade A and pasteurized
There is no more hot water coming from the faucet. The restaurant can stay open for how many hours before closing? A. 1 hour B. 3 hours C. 5 hours D. 0 hours
D. 0 hours
Managers must report associate illnesses resulting from this pathogen: A. Salmonella B. E. Coli C. Hepatitis A virus D. All of the above
D. All of the above
Hand washing stations are required in which of the following locations? A. Ware-washing areas B. Restrooms only C. Storage areas D. Restrooms, food preparation, food dispensing, and ware-washing areas
D. Restrooms, food preparation, food dispensing, and ware-washing areas
Which of the following methods should be used to serve ice A. a clean hand B. a gloved hand C. a water glass D. a metal scoop
D. a metal scoop
Before operating a dishwashing machine, an employee should: A. Wear a plastic apron B. Mix soap and sanitizer C. Be properly trained D. Separate dinner dishes from breakfast dishes
C. Be properly trained
All of the following statements are TRUE except: A. Snappers are predatory fish known to have ciguatera toxins B. Avoid holding a glass by the rim or the top C. Iodine as a chemical sanitizer requires 200 ppm concentration D. It is recommended that flooring should have baseboard covering
C. Iodine as a chemical sanitizer requires 200 ppm concentration
All of the following statements are true except: A. Snappers are predatory fish known to possibly have Ciguatera toxins B. Glasses and cups should be stored upside down C. Iodine as a chemical sanitizer requires 300 ppm concentration D. Kitchen flooring should have baseboard coving
C. Iodine as a chemical sanitizer requires 300 ppm concentration
Is it recommended to mix vinegar or lemon juice with food in a copper pot? A. Yes, if it is cooked at a low temperature B. Yes, bacteria do not like acidic foods C. No, It can potentially cause chemical contamination D. No, it can be a biological hazard
C. No, It can potentially cause chemical contamination
Which of the following procedures will help prevent Hepatitis A? A. Using unpasteurized milk B. Serving vegetables from an unknown source C. Obtaining shellfish from approved sources D. Sauteing onions to order
C. Obtaining shellfish from approved sources
A food worker notices a can of pesticide on the top shelf in the supply room. The employee should: A. Do nothing if the rest of the shelf is empty B. Place the pesticide with heavy-duty cleaning supplies C. Place the pesticide in a locked cabinet away from any food supplies D. Place the pesticide in a locked cabinet with food supplies
C. Place the pesticide in a locked cabinet away from any food supplies
What is the biggest problem with mixing raw foods together with cooked foods? A. product texture and taste B. uneven temperature C. cross-connection D. cross-contamination
D. cross-contamination
A restaurant decides to offer on its menu high-quality, finely minced seasoned raw meat. Before they can offer this dish, they should: A. Post a consumer advisory noting possible risks of eating the food B. Clean in place C. Train all employees on how to prepare the food D. Increase their liability insurance premium
A. Post a consumer advisory noting possible risks of eating the food
An example of proper thawing would be: A. Placing frozen food in a clean tray at room temperature B. Boiling frozen veggies as part of the natural cooking process C. Using a microwave oven then placing in fridge right away D. Under clean running water at 80 degrees F
A. Placing frozen food in a clean tray at room temperature
Salmonella is found most often in: A. Poultry B. Fresh Vegetables C. Citrus fruits D. Foods with a high pH
A. Poultry
Containers of poisonous or toxic materials must always be: A. Clearly labeled according to law and locked up B. Stored outside the premises C. Color coded by category D. Stored in dry storage areas
A. Clearly labeled according to law and locked up
A cafeteria supervisor has been alerted by the health department that the cafeteria might be the source of a possible Norovirus outbreak. The supervisor should immediately: A. Contact and cooperate with the health department B. Notify all employees to not come to work and get tested C. Offer discounts to worried customers D. Throw away all perishable food
A. Contact and cooperate with the health department
Color-coding your knives and cutting boards helps prevent what type of contamination? A. Cross-contamination B. Physical C. Biological D. Neurological
A. Cross-contamination
An employee becomes sick complaining of stomach pains and constant diarrhea. You should first: A. Exclude the employee and notify the health department B. Give them a glass of cold water and a 10-minute break C. Call your insurance company D. Notify their closest relative
A. Exclude the employee and notify the health department
Shigella is a bacterial illness due to: A. Fecal contamination B. Time and temperature abuse C. A moth infestation D. Poor ventilation
A. Fecal contamination
All vehicles and trucks delivering food products should be checked to ensure that: A. Food was not exposed to contamination during shipping B. Shipper was local C. Vehicle has up-to-date safety features D. Truck was loaded promptly
A. Food was not exposed to contamination during shipping
Establishing verification procedures is just one important step in the prevention-based system known as: A. HACCP B. Integrated Pest Management C. Clean in Place D. Person in Charge
A. HACCP
Stationary equipment and utensils and equipment too large to be cleaned in a sink should be washed by: A. Hand or clean-in place methods B. Doubling the concentration of sanitizer solution prescribed for immersion C. Doubling the contact time with the solution prescribed for immersion D. Machine after disassembling
A. Hand or clean-in place methods
An employee comes to work with glazed eyes looking yellowish in color. They could have a condition known as: A. Jaundice, which can be a symptom of Hepatitis A and requires the employee to be sent home right away B. Botulism, and the person should be sent home right away C. Jaundice, which can be a symptom of Hepatitis A and requires rest before coming back to work D. Hangover. The employee should be fired
A. Jaundice, which can be a symptom of Hepatitis A and requires the employee to be sent home right away
The following cooks are working at your restaurant: - Dave is reheating leftover seafood gumbo on the steam table - Nancy is adding freshly prepared chicken to a serving pan of old chicken on the steam table - Randall is adding raw scrambled egg mix to a chafing dish of scrambled eggs prepared earlier at the buffet - Karyn is inserting a freshly prepared pan of beef stew to replace a half empty pan of beef stew that has been on the steam table for 4 hours Which cook is displaying the most safe food practice? A. Karyn B. Nancy C. Dave D. Randall
A. Karyn
Which condition would cause you to reject a shipment of live oysters? A. Most of the oyster shells are open B. The oysters have closed shells C. The oysters have mild seaweed scent D. The oysters are delivered with shell stock ID tags
A. Most of the oyster shells are open
Pest control chemicals should be applied by the: A. Pest control operator B. Manager C. Trusted family or friend D. Health inspector
A. Pest control operator
The temperature of a stuffed pork chop should be measured by: A. Placing a thermometer in the center of the stuffing of the pork chop B. Checking the temperature of the oven C. Placing a thermometer on the surface of the pork chop D. Leaving a digital thermometer in the pork chop throughout the cooking process
A. Placing a thermometer in the center of the stuffing of the pork chop
All of the following practices can help prevent cross-contamination during food preparation except: A. Rinsing cutting boards between preparing raw food and ready-to-eat food B. Preparing meat separately from ready-to-eat food C. Assigning specific equipment for preparing specific foods D. Using specific storage containers for specific food
A. Rinsing cutting boards between preparing raw food and ready-to-eat food
A few boxes of frozen foods arrive and there are water stains on the bottoms of these boxes. What does it indicate? A. The frozen food may have been previously thawed B. The shipment has been properly handled C. The boxes should be put into frozen storage immediately D. The boxes should be immediately weighed to check for content loss
A. The frozen food may have been previously thawed
Liquid waste from compacting or cleaning operations MUST be disposed of properly: A. By throwing the liquids on the ground B. Through an air gap C. As sewage D. Through a hose to the outside
C. As sewage
Which of the following is the most important step when receiving a delivery of meat? A. Determine if the delivery matches the order B. Checking the temperature of the meat C. Put the delivery in the refrigerator immediately D. Check the temperature of the delivery vehicle
B. Checking the temperature of the meat
IF food contact surfaces are in constant use, they must be cleaned and sanitized at least once every: A. 2 hours B. 4 hours C. 6 hours D. 8 hours
B. 4 hours
A restaurant decides to display live lobsters in a tank. They will require a variance. An example of a variance is: A. MSDS B. A HACCP plan C. Integrated Pest Management (IPM) D. Health code violation
B. A HACCP plan
After utensils have been manually cleaned and sanitized, the next step in the process is to: A. Towel dry the utensils B. Air-dry the utensils C. Store utensils in a safe clean place D. Hand-carry the utensils to a service area
B. Air-dry the utensils
Bags of rice are delivered o the dry storage room. The bags should: A. Be emptied into clean paint buckets to prevent contamination B. Be placed on a shelf 6 inches from the ground C. Be placed on a metal shelf 5 inches from the wall and ground D. Be kept where they are, as long as they remain unopened
B. Be placed on a shelf 6 inches from the ground
A restaurant decides to serve oysters. They will require a prevention-based system also known as: A. Clean in Place (CIP) B. HACCP C. Integrated Pest Management (IPM) D. USDA
B. HACCP
Equipment and surfaces may be sanitized by using hot water or: A. Pressurized water B. Iodine C. Hand sanitizers D. Abrasive cleaners
B. Iodine
Scombroid poisoning is toxin commonly found in: A. Snapper B. Mahi Mahi C. Trout D. Catfish
B. Mahi Mahi
What type of fish would you suspect for Scombroid poisoning? A. Snapper B. Mahi Mahi C. Catfish D. Trout
B. Mahi Mahi
A guest complained to her server that she found a packaging staple in her pasta. This is an example of which hazard? A. Biological B. Physical C. Chemical D. Incidental
B. Physical
An example of back flow would be: A. Third compartment sink filled with dirty water B. Spray nozzle head hanging in sink filled with dirty water C. New lettuce stored in the back of old lettuce D. Integrated Pest Management (IPM)
B. Spray nozzle head hanging in sink filled with dirty water
Which condition would cause you to reject a shipment of chicken? A. The flesh is firm and springs back when touched B. The wing tips are brown and dark C. It is received at a temperature of 40 degrees F D. The chicken is odorless
B. The wing tips are brown and dark
A food borne outbreak is an incident where: A. One person gets sick from eating food B. Two or more people get sick after eating a common food C. Two or more people get sick from eating at the same restaurant D. none of the above
B. Two or more people get sick after eating a common food
What is the purpose of grease traps? A. to prevent a fire hazard B. to prevent grease buildup from blocking a drain C. to replace an air gap D. to store used fryer shortening
B. to prevent grease buildup from blocking a drain
Food service equipment should NOT be located under exposed: A. ventilation hoods B. water lines C. air conditioning ducts D. fire-protection sprinkler heads
B. water lines
A food worker notices a can of pesticide on the top shelf of the supply room. The employee should: A. Do nothing if the rest of the shelf is empty B. Place the pesticide with heavy-duty cleaning supplies C. Place the pesticide in a locked cabinet away from other supplies D. Place the pesticide in a locked cabinet with cleaning supplies
C. Place the pesticide in a locked cabinet away from other supplies
Before they are cooked or served, raw fruits and vegetables should be thoroughly washed with: A. An approved chemical sanitizer B. Natural fruit or vegetable juice C. Potable water D. Non-potable water
C. Potable water
You enter a walk-in refrigerator and see the following stored food. Which is incorrectly stored? A. Frozen chicken is thawing in a pan on the bottom shelf B. Barbecue pork is stored in a plastic container with a tight-fitting lid on a shelf above ground beef and poultry C. Raw ground beef is stored on a shelf above a tray of bolognaise D. Loosely-covered, pre-cooked chicken noodle soup is cooling on the top shelf
C. Raw ground beef is stored on a shelf above a tray of bolognaise
Which of the following statements about cutting boards is correct? A. The same cutting board can be used for raw and cooked foods as long as it is rinsed after each use B. Any cutting board can be used as long as it is color coded by food type C. Separate cutting boards should be used for raw and cooked foods D. Wooden cutting boards are safer
C. Separate cutting boards should be used for raw and cooked foods
Which of the following is considered criteria for rejection when receiving a fresh fish delivery? A. Shiny skin B. Bright and clear eyes C. Soft flesh D. Little or no fishy smell
C. Soft flesh
A HACCP plan is required when an establishment: A. Serves raw pork B. Serves undercooked ground beef C. Uses organic mushrooms that have been picked in the wild D. Packages unpasteurized juice
D. Packages unpasteurized juice
Ciguatera toxin may cause food borne illness, which may lead to temporary blindness. Which type of fish is more likely to have Ciguatera toxin? A. Mahi Mahi B. Shellfish C. Oysters D. Snapper
D. Snapper
Cleaning tools should be: A. Replaced every 4 weeks B. Used only after closing C. Kept in a dry storage room D. Stored away from food prep areas
D. Stored away from food prep areas
All of the following are incorrect storage practices except: A. Lining refrigerator shelving with aluminum foil B. Cooling hot food in a refrigerator C. Storing fresh poultry over ready-to-eat food D. Storing products with the earliest expiration dates in front of products with later expiration dates
D. Storing products with the earliest expiration dates in front of products with later expiration dates
What is the proper way to store cleaned and sanitized glasses and cups? A. Bottom up in a clean, dry location B. Bottom down on a clean cloth C. Stacked inside other glasses and cups, top up D. Top up in racks near the hand washing area
D. Top up in racks near the hand washing area
A food service worker with a minor cut or wound should be allowed to go back to work after: A. Employee receives a note from a physician B. Wound is kept clean through proper cleansing C. Employee wears clothing that covers the wound D. Wound is covered by a water-resistant bandage and covered with a glove or finger cot
D. Wound is covered by a water-resistant bandage and covered with a glove or finger cot
Statements from a dairy supplier's sales brochure are listed below. Which statement should tell you not to hire this supplier? A. "From farm to you, our milk is kept at temperatures below 41F" B. "Money-back guarantee - our prices are the lowest in town!" C. "We deliver according to your schedule and needs" D. "We make our cheese with only the freshest unpasteurized milk"
D. "We make our cheese with only the freshest unpasteurized milk"
For manual sanitizing of equipment and utensils, immerse them in an approved chemical and water solution at a temperature of at least: A. 35F B. 45F C. 75F D. 145F
D. 145F
A catering company has 10 trays of cooked ground beef that was properly cooled and packaged from the previous day. The food now needs to be cooked to ______ before serving. A. 130 degrees F B. 145 degrees F C. 155 degrees F D. 165 degrees F
D. 165 degrees F
Which of the following shipments should be rejected? A. Beef that is bright, cherry red in color B. Lamb with flesh that is firm and springs back when touched C. Chicken received at 41 degrees F D. Fish that arrives with sunken eyes
D. Fish that arrives with sunken eyes
All of the following statements are false except: A. Spring traps are a toxic method of pest control B. Broccoli must be cooked to 155 degrees F fro 15 seconds C. The Health Department wrote the Food Code D. IPM (Integrated Pest Management) is a system that uses a combination of sanitation, mechanical, and chemical methods
D. IPM (Integrated Pest Management) is a system that uses a combination of sanitation, mechanical, and chemical methods
An establishment should do all of the following to guard against a seafood-specific food borne illness except: A. Purchase seafood from suppliers who practice time and temperature control B. Refuse fish that has been thawed and refrozen C. Accept fish that has been received at 41 degrees F or lower D. Immediately freeze fish that has been received above 41 degrees F
D. Immediately freeze fish that has been received above 41 degrees F
Where can food service employees smoke? A. In the food storage and food prep area B. In areas where utensils are stored C. In linen storage areas D. In designated areas
D. In designated areas
To prevent potential food contamination, insect-control devices in establishments should be: A. Used only in an emergency B. Restricted to aerosol devices C. Used only in non-food prep areas D. Limited to outside of buildings
D. Limited to outside of buildings
The chef has created a new entree. The best way to train the other cooks is by: A. Tests B. Visual aids and posters C. Clear verbal instructions only D. Live demonstration
D. Live demonstration
A document that manufacturers are required to provide for each hazardous chemical they deliver is known as: A. HACCP B. Safety training binder C. OSHA D. MSDS (Material Safety Data Sheet)
D. MSDS (Material Safety Data Sheet)
Which of the following NOT acceptable for hand washing? A. In a sink used for washing vegetables B. In the customer restrooms C. In an employee restroom D. In a handwashing sink near food preparation area
A. In a sink used for washing vegetables
Which is the most important factor in choosing a food supplier? A. It has been inspected and in compliance with local, state, and federal laws B. Its warehouse is close to your establishment C. It offers a convenient delivery schedule D. Its prices are the lowers
A. It has been inspected and in compliance with local, state, and federal laws
Cooking food to the required internal cooking temperature: A. Reduces the number of pathogens to make food safe for serving B. Reduces number of calories in the food C. Allows for time and temperature abuse D. Destroys all pathogens completely
A. Reduces the number of pathogens to make food safe for serving
The first step to cleaning and sanitizing your dishes is to ____________ all items before washing. A. Rinse, scrape, soak B. Scrape and sanitize C. Rinse and microwave D. Heat steam
A. Rinse, scrape, soak
Which of the following storage practices for pesticides is correct? A. They should be stored in their original containers B. They should be kept on the bottom shelf in dry storage C. They should be easily accessible to all associates for rapid use D. They should be stored with cleaning tools and supplies
A. They should be stored in their original containers
A cook was preparing a cucumber salad on the same surface that was used to prepare raw chicken. A Salmonellosis outbreak occurred afterwards. What would be the most probable reason for the outbreak? A. cross-contamination B. unwashed chicken C. unwashed cucumber D. inadequate refrigeration
A. cross-contamination
To keep refrigerated food at an ideal internal temperature, the temp in the refrigerator should ideally be at least _______ or lower A. 50F B. 41F C. 45F D. 0F
B. 41F
Which of the following will NOT prevent backflow? A. An air gap between the sink drain pipe and the floor drain B. A sink with a long faucet but with light water pressure C. The air space between the faucet and the flood rim of a sink D. A vacuum breaker
B. A sink with a long faucet but with light water pressure
What food should never be served in a hospital or to high-risk populations? A. Jello B. Alfalfa sprouts C. Lettuce D. Oranges
B. Alfalfa sprouts
At this time, researchers have concluded that food service workers with AIDS should be: A. Released from their jobs until the infection has been controlled B. Allowed to work unless they have another infection or illness that would warrant restriction C. Restricted to duties that do not involve direct contact with food D. Restricted duties that do not involve direct contact with customers
B. Allowed to work unless they have another infection or illness that would warrant restriction
An allergic reaction to foods like shrimp, tofu, and peanuts can result in hives, shortness of breath, and even death. This is also called: A. Whooping cough B. Anaphylaxis C. Scurvy D. 24-hour flu
B. Anaphylaxis
A person shows up at a restaurant claiming to be a health inspector. What should the manager do? A. Ask to see an inspection warrant B. Ask to see identification C. Offer them an alcoholic beverage and try to stall the inspection D. Ask for a one-day postponement to prepare for the inspection
B. Ask to see identification
Which of the following groups is considered to be at high risk for contracting a food borne illness? A. Teenagers between the ages of 13 and 19 B. Children under the age of 4 C. Adults between the ages of 20 and 34 D. Adults between the ages of 35 to 50
B. Children under the age of 4
CIP (Clean in Place) must allow for: A. Food handlers to clean dishes in one place of the food prep area B. Cleaning and sanitizing solution to circulate throughout C. Dishes to be stacked evenly to allow for thorough cleaning D. None of the above
B. Cleaning and sanitizing solution to circulate throughout
Toxic metal contamination occurs when acidic foods such as lemons and vinegar are mixed with metals such as: A. Copper, brass, and silver B. Copper, brass, and tin C. Gold, silver, and bronze D. Tin, brass, and gold
B. Copper, brass, and tin
The first step in cleaning electric food preparation equipment is to: A. Disassemble all removable parts B. Disconnect the power C. Wash food-contact surfaces and rinse with a chemical sanitizer D. Wipe down the non-food contact surfaces and allow all parts to air-dry
B. Disconnect the power
Food handlers should be excluded from working with or around food if they are experiencing which of the following symptoms? A. Soreness, itching, fatigue B. Fever, vomiting, diarrhea C. Headache, irritability, thirst D. Muscle cramps, insomnia, sweating
B. Fever, vomiting, diarrhea
Which of the following is the BEST way to prevent food contamination? A. Covering your mouth when you sneeze B. Frequent and effective hand-washing C. Smoking only In designated areas D. Showering regularly
B. Frequent and effective hand-washing
All of the following practices can help prevent time-temperature abuse EXCEPT: A. Storing milk at 41 degrees B. Holding chicken noodle soup at 120 degrees C. Reheating chili to 165 degrees for 15 sec D. Holding the ingredients for tuna salad at 39 degrees
B. Holding chicken noodle soup at 120 degrees
What is the correct method to check the temperature of hot food on a buffet line? A. Verify the setting of the thermostat for the holding table B. Insert a thermometer into the food C. Verify that steam is rising from the hot food D. Check to see how long ago the food was cooked
B. Insert a thermometer into the food
The agency that regulates food safety at your establishment is: A. CDC B. Local regulatory authority C. FDA D. HACCP
B. Local regulatory authority
Can you smoke in the food prep area? Why? A. No, the smoke can be annoying and cause cancer B. No, saliva from smoker can contain Staph C. Yes, if an ash tray is used and cleaned afterwards D. Yes, if an air filter is used
B. No, saliva from smoker can contain Staph
In the HACCP system, what should be done if a critical limit is not being met (ex. ground beef patties are only being cooked to 150F): A. Conduct a hazard analysis B. Perform a corrective action by raising the temperature C. Look for warranty records of the oven to make sure it is working D. Verify the thermometer has been cleaned and sanitized
B. Perform a corrective action by raising the temperature
Bacteria that cause food borne intoxications: A. All are spore-formers B. Produce potentially poisonous substances C. Grow more quickly than other bacteria D. Start out in toxic wastes
B. Produce potentially poisonous substances
Which of the following is the proper procedure for washing your hands? A. Run warm water, wet hands and apply soap, vigorously scrub hands and arms B. Run warm water, wet hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands C. Run cold water, moisten hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands D. Run cold water, moisten hands and apply soap, vigorously scrub hand
B. Run warm water, wet hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands
Potentially hazardous foods are often: A. Non-acidic, dry and do not contain protein B. Slightly acidic, moist, and contain protein C. Very acidic, moist, and contain protein D. Slightly acidic, dry, and do not contain protein
B. Slightly acidic, moist, and contain protein
All of the following practices can help prevent time and temperature abuse except: A. Thawing food in a refrigerator at 41F or below B. Thawing steaks in a microwave and promptly refrigerating them for later use C. Leaving food In the refrigerator until all ingredients are ready to be mixed D. Chilling all ingredients first to make a cold salad
B. Thawing steaks in a microwave and promptly refrigerating them for later use
A food handler takes a carton of ultra-high pasteurized milk from the storage and opens it. What should she do with the rest? A. The carton should be placed back on the shelf in storage B. The carton should be stored in the refrigerator C. The food handler should pour the rest of the content into an air-tight container and place it back in the storage room D. The carton should be discarded
B. The carton should be stored in the refrigerator
What is the most acceptable practice when serving ready-to-eat food? A. Using bare hands B. Tongs C. Leather gloves D. Sharp knife
B. Tongs
All of the following can lead to the chemical contamination of food except: A. Cooking tomato sauce in a copper pot B. Using a backflow-prevention device on a carbonated beverage dispenser C. Storing orange juice in a tin container D. Serving fruit punch in a galvanized tub
B. Using a backflow-prevention device on a carbonated beverage dispenser
All of the following practices can help prevent cross contamination during food preparation except: A. Throwing out unused batter or breading after each shift B. Using a clean, plastic cup to scoop ice C. Preparing raw meat at a different time than fresh produce D. Cleaning and sanitizing pooled egg containers between batches
B. Using a clean, plastic cup to scoop ice
The most important aspect of personal hygiene fo restaurant associates is: A. Wearing hair nets B. Washing hands C. Removing jewelry D. Wearing the proper uniform
B. Washing hands
Can you use an outdoor well as your potable water source? A. Yes, if the temp does not exceed 60F B. Yes, if tested at least once a year by the regulatory agency C. No, outdoor water is not permitted under any circumstances D. Yes, if tested once every 5 years
B. Yes, if tested at least once a year by the regulatory agency
The following cannot be placed in a copper container except: A. rice wine vinegar B. all-purpose flour C. organic lemon juice D. mini dill pickles
B. all-purpose flour
A bag of rice is left on the floor of the storage room. The bag should: A. be emptied to a water-proof container to prevent moisture and contamination B. be placed on a shelf 6 inches from the ground and wall C. be placed on a shelf 5 inches from the ground and wall D. do nothing as long as the bag is unopened and there are no spills
B. be placed on a shelf 6 inches from the ground and wall
The only items reusable at a buffet are: A. spoons and forks B. cups and glasses C. dessert plates D. nothing
B. cups and glasses
The manager enters the dry food storage area and smells a sharp oily odor and sees oily brush marks on the walls. This is a sign of: A. roaches B. roaches and rodents C. roaches and maggots D. maggots and moths
B. roaches and rodents
Which is most likely to result in cross-contamination of food after hand washing? A. air drying B. using an apron to dry hands C. paper towels D. forced-air blower
B. using an apron to dry hands
Which of the following procedures is most important for ensuring microorganisms are reduced to safe levels? A. Cleaning and sanitizing a cutting board between chopping celery and carrots B. Covering ready-to-eat meats that are refrigerated C. Cooking potentially hazardous foods to the recommended internal temperatures D. Using as much sanitizer as possible on all food contact surfaces
C. Cooking potentially hazardous foods to the recommended internal temperatures
Which food is safe to eat if it is cooked to a minimum internal temperature of 145F for 15 sec? A. Roast chicken B. Meat loaf C. Fish D. stuffed pork sausage
C. Fish
A new seafood restaurant will serve live oysters and clams from their tanks. What do they need from the health department? A. Air gap B. MSDS C. Health department variance D. Sanitized sink
C. Health department variance
All canned goods must be checked thoroughly for damage when received and: A. When discarded B. At the end of the shift C. Just before food preparation D. After the expiration date has passed
C. Just before food preparation
Which of the following is the proper procedure for delivering prepared hot food off-site? A. Reheat the food to 165F immediately upon arrival B. Cook all fresh foods at the point of delivery C. Maintain hot food temp above 135F during transit D. Drive to the off-site location as quickly as possible
C. Maintain hot food temp above 135F during transit
A food handler is preparing steak chili using steak chunks, pinto beans, and onions. The steak chunks are prepared on October 10th, the beans prepared on October 12th, and the onions were prepared on October 15th. What is the use-by date for the chili? A. October 10th B. October 15th C. October 16th D. October 17th
C. October 16th
An example of a UHT (Ultra High Temperature) food is: A. Gourmet canned foods B. Vacuum-sealed potato chips C. Some types of coffee creamers D. Hard candy
C. Some types of coffee creamers
A live fish in a fish tank contains 100 Giardia parasites. The fish is taken out of the tank and 20 minutes later, there are now: A. 200 parasites B. 80 parasites C. Still 100 parasites D. zero parasites
C. Still 100 parasites
Wiping cloths and rags that are used for wiping non-food contact surfaces such as counters and walls should be: A. Discarded after one use B. Laundered after each use C. Stored in sanitizing solution D. Wrung out frequently in hot water
C. Stored in sanitizing solution
All of the following are NOT examples of possible chemical contamination EXCEPT: A. Using a hand sanitizing solution after thoroughly washing hands B. Placing degreaser in a cabinet separate from other items C. Storing an open box of detergent above bags of sugar D. Using an iodine solution to sanitize cups in the third compartment
C. Storing an open box of detergent above bags of sugar
An infrared thermometer can only be used to measure the: A. Air temperature of a refrigerator B. Internal temperature of a cooked turkey C. Surface temperature of a steak D. Internal temperature of a pot of soup
C. Surface temperature of a steak
To properly monitor the strength of a chemical sanitizing solution, a food service manager should: A. Measure the temperature of the solution B. Observe the color of the solution C. Use test strips to measure proper PPM (pars per million) D. Check the cleanliness of the plates being canitized
C. Use test strips to measure proper PPM (pars per million)
What type of container should be used to store leftover tomato sauce? A. any tray or bucket available B. uncovered container C. covered food-grade material container D. copper container
C. covered food-grade material container
The dishwasher notices that there is dirty water in the 2nd compartment for dishwashing. He adds clean water to fill the compartment. This is an example of A. acceptable dishwashing B. cross-contamination C. cross-connection D. Clean in Place
C. cross-connection
Before employees wash dishes, they are required to wear _____________ A. waterproof gloves B. clean clothing C. hair restraints D. disposable gloves
C. hair restraints
If you find small scraps of paper and cloth gathered in the corner of a shelf, which pest would you suspect you have in your establishment? A. cockroaches B. rats C. mice D. spiders
C. mice
Leaf lettuce and celery may cause cross-contamination because they: A. Have high protein content B. Have high yeast content C. Carry anaerobic bacteria D. Carry bacteria that grow in soil
D. Carry bacteria that grow in soil
All of the following may be used for chemically sanitizing food-contact surfaces EXCEPT: A. Quaternary ammonium B. Chlorine C. Iodine D. Degreaser
D. Degreaser
A caterer is transporting hot rice pudding, meat loaf, and mashed potatoes for service at a banquet. Which of these foods should be delivered in an insulated container at 135F or above? A. Mashed potatoes and meat loaf B. Rice pudding and meat loaf C. Rice pudding and mashed potatoes D. all of the above
D. all of the above
What is the proper way to cool a large pot of clam chowder? A. Allow the pot to cool at room temperature B. Place directly into the walk-in cooler C. Place directly into the walk-in freezer D. Divide the clam chowder into smaller containers and place them in a ice-water bath
D. Divide the clam chowder into smaller containers and place them in a ice-water bath
Which of the following is NOT an approved method to thaw frozen food? A. Under refrigeration at 41F or below B. Under cold potable running water C. As part of the conventional cooking process D. On the kitchen counter at room temperature
D. On the kitchen counter at room temperature