ServSafe

C 6

Cold food stored below for service between 41 and 70 must be discarded after how many hours? A 2 B 4 C 6 D 8

D 165

Cooking raw salmon in the microwave must reach an internal temperature of A 135 B 145 C 155 D 165

C Vibrio vulnificus

Covering wounds can help prevent the spread of which pathogen? A Staphylococcus aureus B Norovirus C Vibrio vulnificus D Salmonella spp

C State or local regulatory authority

A backup of raw sewage and significant lack of refrigeration can result in A a delay of inspection until the situation is corrected B closure of the operation by the regulatory authority C improved inspection scores D being issued a permit to operate

B Go home

A food handler comes to work with diarrhea. What should the manager tell the food handler to do? A Do not work with food B Go home C Clean the restroom after each use D Only bus tables

D 5 hours

A food handler has cooled a container of chili to 70°F (21°C) In 1 hour. How much time is left to cool the chili to 41°F (S"C)? A 2 hours B 3 hours C 4 hours D 5 hours

C it must be washed, rinsed, and sanitized

A food handler has finished trimming raw chicken on a cutting board needs it to prep vegetables. What must be done to the cutting board? A it must be dried with a paper towel B it must be turned over to the other side C it must be washed, rinsed, and sanitized D it must be rinsed in hot water and air dried

A Stored food away from the wall

A food handler has just finished storing a dry food delivery. Which step was done correctly? A Stored food away from the wall B Stored food 4 inches off the floor C Stored food underneath a stairwell D Stored food in an empty chemical container

B April 8

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? A April 4 B April 8 C April 10 D April 12

C procedures and practices

A food safety management system is a group of ________ for preventing foodborne illness. A managers and customers B measurements and graphs C procedures and practices D detergents and sanitizers

A TCS

A food source that supports rapid growth of bacteria is called? A TCS B USDA C contaminated D ready to eat

D Rare hamburgers

A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A Deviled eggs B Potato salad C Raw carrots D Rare hamburgers

A Amnesic shellfish poisoning

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause? A Amnesic shellfish poisoning B Paralytic shellfish poisoning C Neurotoxic shellfish poisoning D Hemorrhagic shellfish poisoning

C 3:00 p.m.

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00 p.m.

D purchasing food from unsafe sources

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A reheating leftover food B serving ready-to-eat food C using single-use disposable gloves D purchasing food from unsafe sources

C let stand for 2 minutes

After cooking a product in the microwave to an internal temperature of 165 what is the next step? A Immediately serve B immediately cool C let stand for 2 minutes D let stand for 10 minutes

A Test the solution with a sanitizer test kit

An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly? A Test the solution with a sanitizer test kit B use very hot water when making the solution C try out the solution on a food contact surface D compare the color to another solution of the right strength A in a secure location away from food

C 7

An operation that has prepped tuna salad can store it at 41 or lower for a maximum of how many days? A 1 B 3 C 7 D 14

C HACCP plan

An operation that wants to smoke food as a method of preservation must have a A current organization chart B crisis management place C HACCP plan D MSDS

A Purchasing

At what stage in the flow of food does food safety control begin? A Purchasing B Receiving C Storing D Preparing

C 50-70

At what temperature should dry-storage rooms be kept? A 35-40 B 40-60 C 50-70 D 75-90

C verify that the system works

At which stage during the HACCP does the manager determine that the plan is working? A Establish critical limits B identify corrective actions C verify that the system works D record keeping

B the manufacturer claims the food is healthy.

Bulk un-packaged food in self-service areas must be labeled when A the food is prepared on the premises. B the manufacturer claims the food is healthy. C the food is prepared by another manufacturer. D the food supports pathogen growth.

B NSF

Equipment used in a commercial kitchen must first be approved by? A USDA B NSF C CDC D FDA

B moisture

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and A meat B moisture C melatonin D management

C 155

Farm fresh scrambled eggs must be cooked to an internal temperature of A 135 B 145 C 155 D 165

A 6 inches

Floor-mounted equipment that is not easily moveable must be mounted at least how far off of the floor? A 6 inches B 2 inches C 14 inches D 4 inches

D Both A and C

Food handlers can use which of the following to dry their hands after washing them? A Paper towel B Side towel C Hand dryer D Both A and C

A Vibrio vulnificus

Food handlers can't work in their operation if they have an illness caused by which pathogen? A Vibrio vulnificus B Salmonella Typhi C Clostridium Botulinum D Clostridium perfringens

A short and unpolished

Food handlers should keep their fingernails A short and unpolished B long and unpolished C long and painted with nail polish D short and painted with nail polish

C prepping food

Food handlers should not eat, drink, smoke, or chew gum or tobacco while A bare handed B on their break C prepping food D counting money

B Sore throat with fever

Food handlers who work in a nursing home can't work in the operation if they have which symptom? A Thirst with itch B Sore throat with fever C Soreness with fatigue D Headache with soreness

C between 41 and 135

Foodborne pathogens grow well at temperatures A below 32 B between 1 and 40 C between 41 and 135 D above 212

C USDA

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark A FDA B NSF C USDA D USPS

C purchased from an approved, reputable supplier

Foodservice operations should not use mushrooms unless they have been A stored at 41 or lower B frozen before cooking or serving C purchased from an approved, reputable supplier D cooked to an internal temperature of 135

A Becomes weaker

Hard water alters the sanitizing solution in what manor? A Becomes weaker B Becomes Stronger C Intensifies D Explodes

B at least 100

How hot should the hot water at a hand washing station get? A at least 70 B at least 100 C at least 130 D at least 160

C 6 hours

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? A 2 hours B 4 hours C 6 hours D 8 hours

B Separately from food that will be served

How should an item that has been recalled by its manufacturer be stored in an operation? A Together with food that will be served B Separately from food that will be served C In vacuum-packed bags D In self-draining containers

B Away from prep areas

How should chemicals be stored? A Above food B Away from prep areas C In food storage areas D With kitchenware

C Use a test kit to check the sanitizer's concentration when mixing it

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? A Rinse it from the surface and then apply it a second time B Test the surface first to confirm that there are no pathogens C Use a test kit to check the sanitizer's concentration when mixing it D Heat it to the temperature recommended by the manufacturer

A 4 hours

If food contact surfaces are in constant use, how often must they be cleaned and sanitized? A 4 hours B 5 hours C 6 hours D 7 hours

B closure of the operation by the regulatory authority

If pesticides are stored in the operation, where should they be kept? A in a secure location away from food B in a glass container in a walk in cooler C in a dry storage, on a shelf below the food D in a plastic container in any location

B does not make a claim about health or nutrient content.

In a self-service area, bulk unpackaged food does not need a label if the product A makes a claim about health or nutrient content. B does not make a claim about health or nutrient content. C has been prepared at an unregulated processing plant. D has been prepared at a vendor's processing plant.

A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

In top -to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce and a pan of fresh chicken breast be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken, lettuce C Lettuce, fresh chicken breast, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breast, fresh pork roast

D thawed and refrozen

Large ice crystals in a case of frozen food are evidence that the product may have been A received at 6 to 10 B stored at 6 to 10 C shipped correctly D thawed and refrozen

C 3:00 p.m.

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00 p.m.

C 4 hours

Milk, eggs, shucked shellfish and live shellfish can be received at 45 degrees but must be cooled to below 41 in what amount of time? A 1 hour B 2 hour C 4 hours D 6 hours

B Ready to Eat

Norovirus is most commonly linked to what food? A Raw pork B Ready to Eat C Chicken D Deli Meat

B Soft boiled eggs

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A Pancakes B Soft boiled eggs C Corned beef hash D Mayonnaise

C a variance

On site, reduced oxygen packaging requires A Permission B Special equipment C a variance D a permit

B Wild game

Parasites are commonly associated with what food? A Mushrooms B Wild game C Whole wheat D Dairy products

A Seafood

Parasites are most commonly linked to what type of food? A Seafood B Raw meat C Poultry D Bean Sprouts

D Critical limit

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C).What HACCP principle is addressed by cooking the duck breast to 165°F (74"C)? A Hazard Analysis B Verification C Monitoring D Critical limit

B 7 days

Prepped salad dressing can remain in the refrigerator for A 3 days B 7 days C 5 days D 1 day

D 24 hours

Prepped soup that is cooled for service must be labeled if it going to be held for longer than A 2 hours B 4 hours C 6 hours D 24 hours

B 24 hours

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? A 12 hours B 24 hours C 48 hours D 72 hours

C washing produce.

Single-use gloves are not required when A the food handler has a latex sensitivity. B prepping ready-to-eat food. C washing produce. D handling cooked food.

A Parasites

Sushi restaurants freeze fish after receiving to prevent A Parasites B Infection C Bacteria growth D Ciguatera

A corrective action

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle. A corrective action B hazard analysis C verification D monitoring

B monitoring

The temperature of a roast is checked to see if it has met its critical limit of 145 for 4 minutes. This is an example of which HACCP principle? A verification B monitoring C record keeping D hazard analysis

D Corrective action

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? A Hazard analysis B Verification C Monitoring D Corrective action

C Chemical

The three categories of food safety hazards are biological, physical, and A Temporal B Practical C Chemical D Thermal

D time temperature control

The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and A Bacteria abatement B toxic metal leaching C pathogen measurement D time temperature control

C Use a test strip on the solution

To ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should? A Taste the solution B Temp the solution C Use a test strip on the solution D Look for haziness in the solution

B wash their hands

Viruses such as norovirus and hepatitis A can be spread when food handlers fail to A use pasteurized eggs B wash their hands C determine the correct moisture level D purchase beef from approved, reputable suppliers

D FDA

What agency is responsible for the model food code? A USDA B NSF C CDC D FDA

A Their immune systems are not strong.

What causes preschool-age children to be at risk for foodborne illness? A Their immune systems are not strong. B They have not received all of their immunizations. C They only eat ready-to-eat food. D They have hidden allergies.

C Food held between 70°F and 125°F (21°C and 52°C)

What condition promotes the growth of bacteria? A High acidity B Low levels of moisture C Food held between 70°F and 125°F (21°C and 52°C) D Food with a pH that is highly alkaline

D HACCP

What determines were possible hazards can occur during the flow of food? A CCP B FDA C Action Plan D HACCP

D Look

What does the L stand for in the FDA's ALERT tool? A Listen B Leave c Limit D Look

A Concentration, temperature, contact time, pH, and water hardness

What factors influence the effectiveness of a chemical sanitizer? A Concentration, temperature, contact time, pH, and water hardness B Concentration, absorbency, moisture, alkalinity, salinity C Concentration, protein, acidity, air temperature, strength D Concentration, water activity, reactivity, pressure, density

B Potential allergens

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? A Quality of the food B Potential allergens C Reheating instructions D Storage requirements

B List of ingredients

What information must be included on the label of food packaged on-site for retail sale? A Pack date B List of ingredients C Storage guidelines D Serving size

B Correct settings

What information must be posted on a dishwasher? A Manufacturer phone number B Correct settings C Recommended sanitizing amounts D Schedule for cleaning

A Water temperature, conveyor speed, and water pressure

What information should be posted on or near a dishwasher? A Water temperature, conveyor speed, and water pressure B Load start time, estimated load completion time, and initials of a person who started the load C Water temperature in 4 increments and clearance space between the machine and the floor D Maintenance records including service dates, work done, and name of the company that did the work

D link between sources of safe and dirty water

What is a cross connection? A threaded faucet B Device that prevents a vacuum C valve that mixes hot and cold water D link between sources of safe and dirty water

B Physical link between safe water and dirty water

What is a cross-connection? A Backflow of clean water into dirty water B Physical link between safe water and dirty water C Water transport vehicle D Approved public water main

D reducing pathogens to safe levels

What is sanitizing? A reducing dirt from a surface B reducing the pH of a surface C reducing the hardness of water D reducing pathogens to safe levels

C Maximum registering thermometer

What thermometer is best suited to checking a dishwashing machine's final rinse temperature? A Time-temperature indicator B Infrared thermometer C Maximum registering thermometer D Immersion probe

C purchasing seafood from approved, reputable suppliers

What is the best way to prevent a foodborne illness caused by seafood toxins? A freezing prior to cooking it B purchasing smoked or cured seafood C purchasing seafood from approved, reputable suppliers D cooking seafood to the right minimum internal temperature

C cross contamination

What is the danger of not cleaning and sanitizing a prep table between uses? A off flavors in food B poor personal hygiene C cross contamination D time temperature abuse

D time temperature abuse

What is the danger when thawing food at room temperature? A cross contamination B poor personal hygiene C physical contamination D time temperature abuse

B Conduct a hazard analysis

What is the first step in developing a HACCP plan? A Identify corrective actions B Conduct a hazard analysis C Establish monitoring procedures D Determine critical control points

B conduct a hazard analysis

What is the first step in developing a HACCP plan? A identify corrective action B conduct a hazard analysis C establish monitoring procedures D determine critical control points

B Unplug the unit

What is the first step of cleaning and sanitizing stationary equipment? A Take off removable parts B Unplug the unit C Spray the surface with cleanser D Wash the equipment surface using hot water

B 41

What is the maximum acceptable receiving temperature for fresh beef? A 35 B 41 C 45 D 50

B 145°F (63°C)

What is the minimum internal cooking temperature for a veal chop? A 135°F (57°C) B 145°F (63°C) C 155°F (68°C) D 165°F (74°C)

D 165°F (74°C) for 15 seconds

What is the minimum internal cooking temperature for chicken breast? A 135°F (57°C) for 4 minutes B 145°F (63°C) for 4 minutes C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds

C 155

What is the minimum internal cooking temperature for eggs that will be hot-held for later service? A 135 B 145 C 155 D 165

D 165

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave? A 135 B 145 C 155 D 165

C 155

What is the minimum internal cooking temperature for ground beef? A 135 B 145 C 155 D 165

C 135°F (57°C)

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? A 115'F (46°C) B 125'F (51°C) C 135°F (57°C) D 145°F (62°C)

C 135

What is the minimum internal temperature should hot TCS food be held? A 115 B 125 C 135 D 145

A It has a HACCP program or other food safety system

What is the most important factor in choosing an approved food supplier? A It has a HACCP program or other food safety system B It has documented manufacturing and packing practices C Its warehouse is close to the establishment, reducing shipping time D It has been inspected and complies with local, state and federal laws

C coving

What is the name of the tile that connects the wall to the floor that must be present in any kitchen? A coping B covering C coving D connection

C Lower the number of pathogens on the skin

What is the purpose of handantiseptic? A Eliminate the need for hand washing B Increase the use of sanitizing solutions C Lower the number of pathogens on the skin D Eliminate the need for use of gloves

B monitor the policies and procedures

What is the third step in active managerial control? A file the documentation in case of a crisis B monitor the policies and procedures C revise the policies and procedures D determine staffing needs

B air gap

What method prevents the backflow into potable water supplies? A cross-connection B air gap C vacuum break D shutoff valve

A Cover the wound with an impermeable cover and wear a single-use glove

What must a food handler with an infected hand wound do to work safely with food? A Cover the wound with an impermeable cover and wear a single-use glove B Avoid working with raw food until the wound is completely dry C Place a bandage on the wound D Apply hand sanitizer to the wound

A Obtain a variance

What must an operation do before packaging fresh juice on-site for later sale? A Obtain a variance B Freeze the juice C Hold produce at 41"F (5"C) or lower D Contact OSHA

A Wash their hands

What must food handlers do after touching their hair, face, or body? A Wash their hands B Rinse their gloves C change their aprons D Use a hand antiseptic

A Wear single-use gloves

What must food handlers do when handling ready-to-eat food? A Wear single-use gloves B Sanitize their hands C Wear an apron D Use bare hands

A Label the container

What must staff members do when transferringchemicals to a new container? A Label the container B Complete an MSDS request C Log the transfer in the MSDS D Store the chemical in a locked cabinet

B Occupational Safety and Health Administration

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? A Environmental Protection Agency B Occupational Safety and Health Administration C People for the Ethical Treatment of Animals D National Restaurant Association

B Telling customers how an item is prepared

What practice can help prevent allergic reactions? A Cooking different food types in the same oil B Telling customers how an item is prepared C Using parchment paper when baking cookies D Providing home delivery service

B excluding staff with vomiting from the operation

What practice is useful for preventing Norovirus from causing foodborne illness? A Cooking food to minimum internal temperature B excluding staff with vomiting from the operation C Cooling food rapidly D Encouraging staff to get flu shots

A Pasteurized

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? A Pasteurized B Pooled C Hard-boiled D Shelled

C Purchasing food from approved, reputable suppliers

What practice should be used to prevent seafood toxins from causing a foodborne illness? A Cooking food to correct internal temperatures B Hand washing throughout the day C Purchasing food from approved, reputable suppliers D Microwaving fish to be served raw for 15 seconds

A Do not re-serve uneaten bread

What rule for serving bread should food handlers practice? A Do not re-serve uneaten bread B Reheat uneaten bread before serving to other customers C Recycle unused, uncovered butter for use in other food items D Clean and sanitize bread baskets between each customer

A Serve condiments in original containers

What rule for serving condiments should be practiced? A Serve condiments in original containers B Serve condiments in antimicrobial containers C Combine bowls of leftover condiments with fresh ones D Serve bottle condiments that remain open between uses

A Storing recyclables in paper bags

What scenario can lead to pest infestation? A Storing recyclables in paper bags B Cleaning up spills around garbage containers C Rotating products using the FlFO method D Installing air curtains above doors

C Select the correct size gloves

What should a food handler do to make gloves easier to put on? A Sprinkle flour in the gloves B Blow into gloves C Select the correct size gloves D Roll the gloves up

A. Cook it using conventional cooking equipment

What should a food handler do with food after it is thawed in the microwave? A Cook it using conventional cooking equipment B Cover the food to prevent it from drying out C Check the temperature in at least 2 places D Let the food stand for 2 minutes before cooking

A Tell the cook to stay away from work and see a doctor

What should a manager at a nursing home do if a cook calls in with a headache, nausea and diarrhea? A Tell the cook to stay away from work and see a doctor B Tell the cook to rest for a couple of hours and then come to work C Tell the cook to come in for a couple of hours and then go home D Tell the cook to go to the doctor and then immediately come to work

B Wash hands

What should a server do after clearing a table? A Apply hand antiseptic B Wash hands C Put disposable gloves back on D Rinse hands in warm water

A Describe each menu item to customers who ask, including any "secret" ingredients

What should a server do when taking a food order from customers who have concerns about food allergies? A Describe each menu item to customers who ask, including any "secret" ingredients B Explain the symptoms of an allergic reaction to customers before they order C When customers arrive, tell them the food may cause allergic reactions D Tell customers with food allergies they will not be able to receive service

A Reject the flour and return it to the supplier

What should be done with a package of flour that is received with signs of dampness on the bag? A Reject the flour and return it to the supplier B Accept the flour and place in dry storage C Dry the bag thoroughly before use D Store the bag in a cooler at 41°F (S°C) or lower

B Throw it out

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? A Heat the food to destroy pathogens B Throw it out C Recondition the food D Make sure food has not been time-temperature abused

C Clean and sanitize the utensils

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? A Wrap the utensils with a clean napkin B Leave the utensils for the next guest C Clean and sanitize the utensils D Wipe off the utensils and reuse

C Wash hands

What should food handlers do after leaving and returning to the prep area? A Put on gloves B Remove their apron C Wash hands D Apply hand antiseptic

D take off their aprons

What should food handlers do after prepping food and before using the restroom? A wash their hands B take off their hats C change their gloves D take off their aprons

D Cover the wound with a bandage and glove or a finger cot

What should food handlers do if they cut their fingers while prepping food? A cover the wound with a bandage B stay away from food and prep areas C cover the hand with a glove or finger cot D Cover the wound with a bandage and glove or a finger cot

C Visually inspect all food items

What should staff do when receiving a delivery of food and supplies? A Inspect non-food items first B Store it immediately and inspect it later C Visually inspect all food items D Stack the delivery neatly and inspect it within 12 hours

A Buy food that does not require prepping

What strategy can prevent cross-contamination? A Buy food that does not require prepping B Prep food on both sides of a cutting board C Prep raw food and ready-to-eat food at the same time D Avoid time-temperature abuse

A Wheezing or shortness of breath

What symptom can indicate a customer is having an allergic reaction? A Wheezing or shortness of breath B Left arm pain C Appetite loss D Coughing blood

B Jaundice

What symptom requires a food handler to be excluded from the operation? A Sore throat B Jaundice C Coughing D Stomach cramps

D At least 180°F (82°C)

What temperature must a high-temperature dishwasher's final sanitizing rinse be? A At least 150°F (6S°C) B At least 160°F (71°C) C At least 170°F (76°C) . D At least 180°F (82°C)

A 135"F (57"C)

What temperature must cooked vegetables reach to be safely hot-held for service? A 135"F (57"C) B 145"F (63"C) C 155"F (68"C) D 165"F (74"C)

D 165"F (74"C) for 15 seconds

What temperature must stuffed lobster be cooked to? A 135"F (57"C) for 4 minutes B 145"F (63"C) for 4 minutes C 155"F (68"C) for 15 seconds D 165"F (74"C) for 15 seconds

D Must be at least 110°F (43°C)

What temperature should the water be for manual dishwashing? A Must be at least 70°F (21°C) B Must be at least 90°F (32°) C Must be at least 100°F (37°C) D Must be at least 110°F (43°C)

C Surface

What temperatures do infrared thermometers measure? A Internal food B Air C Surface D Oven

D When approved by the regulatory authority

When can a food handler diagnosed with jaundice return to work? A After 1 week B When his or her skin returns to a natural color C Seven days after the last symptom is observed D When approved by the regulatory authority

C When enclosed in a shatterproof casing

When can glass thermometers be used? A When candy is being made B When checking liquids C When enclosed in a shatterproof casing D When hanging in a cooler

B At Mongolian barbeques

When can raw, unpackaged meat be offered for self-service? A At organic food stands B At Mongolian barbeques C When the meat is high quality D When the meat is frozen

B As soon as they become dirty or torn

When must a food handler change gloves? A After 1 hour of constant use B As soon as they become dirty or torn C At the end of the shift D Every 6 hours

C Chicken

When raw ground pork is stored in a cooler with raw steak, raw shrimp, and whole chickens; the pork should be stored above the A Steak B Shrimp C Chicken D Bottom

C refill

When returning to self-service lines for more food, customers should not_____ their dirty plates A carry B overload C refill D stack

A top

When serving, it is important to avoid touching the ____ of the glass A top B edges C side D bottom

A When the customers served are primarily a high-risk population

When should a food handler with a sore throat and fever be excluded from the operation? A When the customers served are primarily a high-risk population B When the food handler's fever is over 100°F (38°C) C After the food handler has a sore throat that has lasted for more than 5 days D Before the regulatory authority is notified

B After washing hands

When should hand antiseptics be used? A Before washing hands B After washing hands C In place of washing hands D in place of wearing gloves

D Sell by or discard date

When storing TCS, ready to eat food that was prepared on site, what information must be included on the label? A Potential allergens B Product ingredients C Nutritional information D Sell by or discard date

C Labels on food

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? A Telephone B Text or email message C Labels on food D Verbal instructions

B 4

Where allowed, TCS hot food can be held without temperature control for a maximum of _______ hours before being sold, served, or thrown out. A 2 B 4 C 6 D 8

C pinched between two packages

Where do you place the thermometer when receiving ROP products? A underneath the product B puncturing the packaging C pinched between two packages D open a package to temp the product

C Designated sink for hand washing

Where should a food handler wash his or her hands after prepping food? A Three-compartment sink B Utility sink C Designated sink for hand washing D Food prep sink

C on the bottom shelf

Where should raw poultry be placed in a cooler? A on the top shelf B Next to produce C on the bottom shelf D above ready to eat food

C manager/ operator

Which agency enforces food safety in a restaurant? A centers for disease control and prevention B food and drug administration C State or local regulatory authority D us department of ag.

A Beverages

Which food item has been associated with Salmonella Typhi? A Beverages B Produce C Shellfish from contaminated water D Undercooked ground beef

C Bones in fish

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

D serving raw oysters from a display tank

Which is an example of when HACCP plan is required? A serving smoked meat on a metal platter B serving chili make from a family recipe C serving wild game with cream sauce D serving raw oysters from a display tank

B Jewelry

Which item is a potential physical contaminant? A Sanitizer B Jewelry C Sweat D Hand sanitizer

A Bags of organic cookies in torn packaging

Which item should be rejected? A Bags of organic cookies in torn packaging B Bottled milk at 41'F (S'C) C Shell eggs at an air temperature of 45'F (7'C) D Live oysters at SO'F (10°C)

B Buying bean sprouts from a reputable supplier

Which of these food processes does not require a variance from a regulatory authority? A Smoking food as a method to preserve it B Buying bean sprouts from a reputable supplier C Curing food D Pasteurizing juice on-site

A using a designated cutting board when prepping meat

Which of these practices can help prevent cross- contamination? A using a designated cutting board when prepping meat B preparing small batches of food at one time C identifying minimum internal cooing temperatures D calibrating thermometers in the operation regularly

C U.S. Department of Agriculture

Which organization includes inspecting food as one of its primary responsibilities? A U.S. Public Health Service B Centers for Disease Control C U.S. Department of Agriculture D Occupational Safety and Health Administration

C Cooking food to the right temperature

Which practice can reduce Salmonella spp in poultry to safe levels? A Storing food at 55 or higher B Inspecting canned food for damage C Cooking food to the right temperature D Purchasing oysters from approved, reputable suppliers

D Sprouting seeds or beans

Which process requires a variance from the regulatory authority? A Smoking food to enhance flavor B Serving wild game C Serving imported cheese D Sprouting seeds or beans

C Regulating food transported across state lines

Which responsibility is included In the Food and Drug Ad ministration's role? A Inspecting meat, poultry, and eggs B Issuing licenses and permits C Regulating food transported across state lines D Approving HACCP plans

C Shiga toxin- producing E. coli

While commonly linked with contaminated ground beef, what pathogen has been linked with contaminated produce? A Bacillus cereus B Salmonella spp C Shiga toxin- producing E. coli D Clostridium perfringens

C manager/ operator

Who is responsible for keeping food safe in an operation? A food and drug administration B health inspectors C manager/ operator D state health department

A Their immune systems have weakened with age

Why are elderly people at a higher risk for foodborne illness? A Their immune systems have weakened with age B They are more likely to spend time in the hospital C They are more likely to suffer allergic reaction D Their appetites have decreased with age

A Their immune systems are compromised

Why are people who take certain medications at risk for foodborne illness? A Their immune systems are compromised B They have not built up strong immune systems C They only eat TCS food D They have hidden allergies

D Temperature may vary in the food

Why should food temperatures be taken in two different locations? A To ensure the thermometer is calibrated correctly B It is required by the manufacturer C To ensure the thermometer is accurate to +/-2°F or +/-1'C D Temperature may vary in the food