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A food handler who has just bused tables must do what before handling food?
- Change apron
- Wash hands
- Put disposable gloves back on
- Wipe hands on a cloth towel
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
- Exclude the food handler from the operation.
- Report the illness to the local regulatory authority
- Speak with the food handler’s medical practitioner
- Restrict the food handler from working with food.
Three components of active managerial control include
- identifying risks, creating specifications, and training.
- identifying risks, corrective action, and training.
- identifying risks, creating purchase orders, and training.
- identifying risks, record keeping, and training
Outdoor garbage containers must be
- washed frequently.
- kept covered with tight-fitting lids.
- kept away from customer parking areas.
- lined with plastic or wet-strength paper.
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and
- soap.
- a timer.
- a clock.
- gloves.
What is the best way to eliminate pests that have entered the operation?
- Raise the heat in the operation after-hours.
- Lower the heat in the operation after-hours.
- Work with a licensed pest control operator (PCO)
- Apply over-the-counter pesticides around the operation.
What is the definition of sanitizing?
- Washing a surface to a clean level
- Using a cloth on a surface until it is clean
- Removing the amount of dirt on a surface to safe levels
- Reducing the pathogens on a surface to safe levels
How often must you check the temperature of hot food that is being held with temperature control?
- At least every 2 hours
- At least every 4 hours
- At least every 6 hours
- At least every 8 hours
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
- 2 days
- 5 days
- 7 days
- 9 days
How long must shellstock tags be kept on file?
- 30 days after the day the shellfish were received
- 90 days after the day the shellfish were received
- 30 days after the last shellfish was sold or served from the container
- 90 days after the last shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to
- inspect only the TCS food
- inspect all food immediately before storing it.
- stack the delivery neatly and inspect it within 12 hours.
- store it immediately and inspect it later
Ready-to-eat TCS food must be date marked if it will be stored for longer than
- 12 hours
- 24 hours.
- 36 hours.
- 48 hours.
Cut melons should be stored at what internal temperature?
- 41°F (5°C) or lower
- 45°F (7°C) or lower
- 51°F (11°C) or lower
- 55°F (13°C) or lower
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne
illness caused by Shigella spp.?
- Keep the food handler away from duties that involve food.
- Exclude the food handler from the operation.
- Make sure the food handler is supplied with disposable gloves.
- Make sure the food handler washes hands often
What is one factor that affects the growth of bacteria in food?
- Leanness
- Density
- Ripeness
- Acidity
Which item is stored correctly in the cooler?
- Macaroni salad stored above raw salmon
- Raw ground pork stored below raw poultry
- Raw poultry stored above raw pork roast
- Sliced pineapple stored below raw steaks
What step must managers take after creating a master cleaning schedule and training staff to use it?
- Monitor the cleaning program
- Determine what should be cleaned
- Determine who should do each task
- Time staff on how long they take to clean
Why are preschool-age children at a higher risk for getting a foodborne illness?
- They do not have strong appetites
- They do not receive enough nutrition.
- They are more likely to suffer allergic reactions
- They have not yet built up their immune systems
Which does not require sanitizing?
- Plates
- Knives
- Walls
- Tongs
To work with food, a food handler with an infected hand wound must
- cover the wound with an impermeable cover and wear a single-use glove
- cover the wound with an impermeable cover and limit contact with food.
- wash hands and bandage the wound with an impermeable cover.
- apply ointment and bandage the wound with an impermeable cover
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
- rinse it from the surface and then apply it a second time
- test the surface first to confirm that there are no pathogens.
- heat it to the temperature recommended by the manufacturer
- use a test kit to check the sanitizer’s concentration when mixing it.
Where should staff members eat, drink, smoke, or chew gum?
- Where customers cannot see them
- Outside the kitchen door
- Dishwashing areas
- Designated areas
Which action could contaminate food at a self-service area?
- Keeping hot TCS food at 135°F (57°C)
- Allowing customers to reuse plates
- Labeling all containers and handles
- Taking food temperatures every hour
How high should floor-mounted equipment be from the floor?
- At least 1 inch (3 centimeters)
- At least 2 inches (5 centimeters)
- At least 4 inches (10 centimeters)
- At least 6 inches (15 centimeters)
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
- cross-contamination.
- time-temperature abuse.
- physical contamination.
- toxic-metal poisoning.
How should food handlers keep their fingernails?
- Short and unpolished
- Long and unpolished
- Long and painted with nail polish
- Short and painted with nail polish
A broken water main has caused the water in an operation to appear brown. What should the manager do?
- Contact the local regulatory authority before use.
- Use the water for everything except dishwashing
- Boil the water for 1 minute before use.
- Use the water for everything except handwashing.
When preparing to wash dishes in a three-compartment sink, what is the first task?
- Remove leftover food from the dishes.
- Fill the first sink with detergent and water.
- Clean and sanitize the sinks and drain boards.
- Make sure there is a working clock with a second hand.
Which food item may be handled with bare hands?
- Cooked pasta for salad
- Chopped potatoes for soup
- Canned tuna for sandwiches
- Pickled watermelon for garnish
Peanuts and soy products are two possible food items that can be dangerous for people with
- FAT TOM.
- food allergies.
- chemical sensitivity.
- poor personal hygiene.
Which agency enforces food safety in a restaurant or foodservice operation?
- Centers for Disease Control and Prevention
- Food and Drug Administration
- State or local regulatory authority
- U.S. Department of Agriculture
As part of handwashing, food handlers must scrub their hands and arms for at least
- 3 seconds.
- 5 seconds
- 10 seconds
- 20 seconds.
Wheezing and hives are symptoms of
- food allergies.
- Norovirus
- botulism.
- hepatitis A.
What is a cross-connection?
- Threaded faucet
- Device that prevents a vacuum
- Brass valve that mixes hot and cold water
- Physical link between sources of safe and dirty water
Pathogens are likely to grow well in a meat stew that is
- below freezing temperature
- at refrigeration temperatures
- between 41°F and 135°F (5°C and 57°C).
- cooked to the correct internal temperature.
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
- common name of the chemical.
- expiration date of the chemical.
- date the chemical was transferred.
- name of the person who transferred the chemical.
A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
- 12:00 p.m
- 2:00 p.m
- 3:00 p.m
- 4:00 p.m.
Which is a TCS food?
- Bananas
- Coffee
- Crackers
- Sprouts
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
- Refer to the vendor notification for next steps
- Contact the supplier and arrange for the product to be picked up
- Label the item to prevent it from accidently being placed back in inventory
- Inform the local media, customers, and employees of the reason for the recall
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
- when to register with the EPA.
- how to fill out an incident report.
- where to find Safety Data Sheets in the operation.
- whom to contact about suspicious activity.
