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Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
- 41°F (5°C)
- 50°F (10°C)
- 60°F (16°C)
- 70°F (21°C)
Which does not require sanitizing?
- Plates
- Knives
- Walls
- Tongs
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
- The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
- The cook did not clean and sanitize the gloves before handling the hamburger buns.
- The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
- The cook did not wash hands and put on new gloves before slicing the hamburger buns.
When must a consumer advisory be provided for menu items containing TCS food?
- When the item is raw or undercooked.
- When the item contains a potential allergen
- When the operation provides only counter service.
- When the operation primarily serves a high-risk population.
What is the minimum temperature that must be maintained when holding hot soup for service?
- 100°F (38°C)
- 120°F (49°C)
- 135°F (57°C)
- 155°F (68°C)
A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
- 12:00 p.m
- 2:00 p.m.
- 3:00 p.m.
- 4:00 p.m.
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
- Sanitizing
- Air-drying
- Rinsing
- Rewashing
Grease and condensation buildup on surfaces can be avoided with correct
- garbage disposal.
- lighting.
- sanitizing
- ventilation.
What food item does the FDA advise against offering on a children’s menu?
- Rare cheeseburgers
- Cheese pizza
- Peanut butter and jelly sandwiches
- Fried shrimp
Which symptom could mean a customer is having an allergic reaction to food?
- Coughing
- Dehydration
- Swollen lips
- Sneezing
Where should garbage cans be cleaned?
- Away from food and utensils
- Next to food-prep areas
- In dishwashing areas
- In food storage areas
A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?
- Sell the remaining chicken salad immediately
- Sell the remaining chicken salad within 2 hours
- Cool the chicken salad to 41°F (5°C)
- Discard the chicken salad
To prevent food allergens from being transferred to food,
- clean and sanitize utensils before preparing an allergen special order.
- buy food from trusted suppliers.
- store cold food at 41°F (5°C) or lower.
- avoid pewter tableware and utensils and copper cookware.
Which is a biological contaminant?
- Bones in a chicken fillet
- Norovirus in shellfish
- Metal shavings in a can of peaches
- Tomato juice served in a pewter pitcher
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
- Label the working container with its contents.
- Read the safety data sheet (SDS) for the cleaner.
- Use a new wiping cloth when first using the working container.
- Note on the original container that some cleaner was put into a working container.
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?
- The employee waited until the garbage was full.
- The bag was disposed of in a dumpster.
- The bag was placed on a prep table.
- The employee tied the bag shut.
What is the correct way to store mops in between uses?
- Propped in a corner
- In a clean bucket
- In a utility sink
- Hanging on a hook
Which is a Big Eight food allergen?
- Broccoli
- Wheat
- Grapes
- Pork
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
- meat.
- moisture.
- melatonin.
- management.
The water provided to a handwashing sink must be
- hot water only.
- cold water only.
- potable water only
- fluoridated water only.
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
- The head chef should be warned of the pests.
- The food handler should remove all evidence of the pests.
- The shipment should be refused and prevented from entering the operation.
- The shipment should be stored outside the kitchen until a manager inspects it.
Which food item may be handled with bare hands?
- Sliced cheese for sandwiches
- Boiled egg slices for salad
- Chopped carrots for stew
- Parsley for garnish
A handwashing station should have hot and cold water, soap, a way to dry hands, and a
- garbage container.
- second timer
- clock.
- gloves.
Which surfaces must be both cleaned and sanitized?
- Walls
- Cutting boards
- Storage shelves
- Garbage containers
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
- will not receive the same level of service
- could make the food handler more sick.
- are a high-risk population
- will refuse to eat.
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
- 65°F to 20°F (18°C to -6°C)
- 125°F to 70°F (52°C to 21°C)
- 180°F to 130°F (82°C to 54°C)
- 220°F to 195°F (104°C to 90°C)
Which is a chemical contaminant?
- Bones in a chicken fillet
- Norovirus in shellfish
- Metal shavings in a can of peaches
- Tomato juice served in a pewter pitcher
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
- 41°F (5°C)
- 50°F (10°C)
- 60°F (16°C)
- 70°F (21°C)
The first step in cleaning and sanitizing items in a three-compartment sink is
- air-drying items.
- washing items in detergent.
- immersing items in sanitizer.
- rinsing, scraping, or soaking items.
A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?
- Sell the remaining chicken salad immediately
- Sell the remaining chicken salad within 2 hours
- Cool the chicken salad to 41°F (5°C)
- Discard the chicken salad
Which is an example of physical contamination?
- Sneezing on food
- Touching dirty food-contact surfaces
- Bones in fish
- Cooking tomato sauce in a copper pan
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
- 1
- 2
- 4
- 8
Which feature is most important for a chemical storage area?
- Good lighting
- Single-use towels
- Nonskid floor mats
- Emergency shower system
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
- time-temperature abuse.
- cross-contamination.
- poor personal hygiene.
- purchasing from an unapproved supplier.
Grease and condensation buildup on surfaces can be avoided with correct
- garbage disposal.
- lighting.
- sanitizing
- ventilation.
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
- 152°F (67°C)
- 180°F (82°C)
- 192°F (89°C)
- 200°F (93°C)
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
- Absorbent and durable
- Hard and durable
- Porous and durable
- Smooth and durable
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
- The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
- The cook did not clean and sanitize the gloves before handling the hamburger buns.
- The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
- The cook did not wash hands and put on new gloves before slicing the hamburger buns.
A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
- 12:00 p.m
- 2:00 p.m.
- 3:00 p.m.
- 4:00 p.m.
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
- Created a cross-connection
- Created an air-gap separation
- Prevented backflow
- Prevented atmospheric vacuuming
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
- Sanitizing
- Air-drying
- Rinsing
- Rewashing
Which individual should apply pesticides in a foodservice operation?
- A pest control operator
- A shift manager
- A busboy
- A cook
What information should a master cleaning schedule contain?
- What should be cleaned and when
- What should be cleaned, when, and by whom
- What should be cleaned, when, by whom, and how
- What should be cleaned, when, by whom, how, and why
To prevent backflow, a sink must be equipped with a(n)
- Air gap
- Vacuum assist
- Overflow drain
- Touchless controls
How high must legs be on table-mounted equipment?
- At least 1 inch (3 centimeters)
- At least 2 inches (5 centimeters)
- At least 4 inches (10 centimeters)
- At least 6 inches (15 centimeters)
What is the minimum temperature that must be maintained when holding hot soup for service?
- 100°F (38°C)
- 120°F (49°C)
- 135°F (57°C)
- 155°F (68°C)
When must a consumer advisory be provided for menu items containing TCS food?
- When the item is raw or undercooked.
- When the item contains a potential allergen
- When the operation provides only counter service.
- When the operation primarily serves a high-risk population.
A food-contact surface must be cleaned and sanitized
- before working with a different type of food.
- every 6 hours
- only if the food handler changes gloves.
- at the end of the food handler’s shift.
