food safety manager

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 3 B. cross-contamination C. cross-connection D. Clean In Place

C

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 (parts per million) D. Check the cleanliness of the plates being sanitized

C

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

Which food is safe to eat if it is cooked to a minimum internal temperature of 145°F for 15 sec.? A. Roast chicken B. Meat loaf C. Fish D. stuffed pork sausage

C

Which of the following is an acceptable serving practice at a self-service bar? A. Holding hot, potentially hazardous foods at 120°F 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

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

Which of the following is the proper procedure for delivering prepared hot food off-site? A. Reheat the food to 165°F immediately upon arrival B. Cook all fresh foods at the point of delivery C. Maintain hot food temp above 135°F during transit D. Drive to the off-site location as quickly as possible

C

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 4 C. Cooking potentially hazardous foods to the recommended internal temperatures D. Using as much sanitizer as possible on all food contact surfaces

C

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 a sanitizing solution D. Wrung out frequently in hot water

C

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

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

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

All of the following may be used for chemically sanitizing food-contact surfaces EXCEPT: A. Quaternary ammonium B. Chlorine C. Iodine D. Degreaser

D

Cleaning tools should be: A. Replaced every four weeks B. Used only after closing C. Kept in the dry storage room D. Stored away from food prep areas

D

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 41°F" 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

The chef has created a new entrée. 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

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

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

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 an ice-water bath

D

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

Which of the following requires washing before cooking? A. Bell peppers B. Zucchini C. Eggplant D. All of the above

D

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

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

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 (CIP) C. Train all employees on how to prepare the food D. Increase their liability insurance premium

A

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

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

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. 7.6-7.5

A

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

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

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

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

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 bath

A

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

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 price are the lowest

A

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

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

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

A bag of rice is left on the floor of the storage room. The bag should: A. Be emptied into 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

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

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

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

All of the following practices can help prevent time-temperature abuse EXCEPT: A. Storing milk at 41°F (5°C) B. Holding chicken noodle soup at 120°F (49°C) C. Reheating chili to 165°F (74°C) for 15 sec. within 2 hours D. Holding the ingredients for tuna salad at 39°F

B

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

Bacteria that cause food borne intoxications: A. Are all spore-formers B. Produce potentially poisonous substances C. Grow more quickly than other bacteria D. Start out in toxic wastes

B

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

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

Can you use an outdoor well as your potable water source? A. Yes, if the temp does not exceed 60°F 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

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

In the HACCP system, what should be done next if a critical limit is not being met (ex. ground beef patties are only being cooked to 150°F): 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

B

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

The agency that regulates food safety at your establishment is: A. CDC B. Local regulatory authority C. FDA D. HACCP

B

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

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

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

The only items reusable at a buffet are: A. Spoons and forks B. Cups and glasses C. Dessert plates D. Nothing

B

To keep refrigerated food at an ideal internal temperature, the temp in the refrigerator should ideally be at least ___ or lower. A. 50°F B. 41°F C. 45°F D. 0°F

B

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

What food should never be served in a hospital or to high-risk populations? A. Jello B. Alfalfa sprouts C. Lettuce D. Oranges

B

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

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

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

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

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

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 hands and arms, apply sanitizer, dry hands.

B

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 cook is preparing raw eggs for scrambled eggs at the buffet. The minimum internal cooking temperature for hot-holding eggs is: A. 130°F B. 145°F C. 155°F D. 165°F

C

A food establishment that packages ROP (reduced oxygen packaged) food should: A.Not be without a good vacuum-packer B.Be packagedaccording to USDA standards C.Create a HACCP D.Have HESSN

C

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

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

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

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

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 tank

C

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

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

An example of a UHT (Ultra High Temperature) food is: A. Gourmet canned foods B. Vacuum-sealed potato chips C. Some types

C

Before employees wash dishes, they are required to wear __________. A. Waterproof gloves B. Clean clothing C. Hair restraints D. Disposable gloves

C

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

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

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

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