| Question | Answer |
|---|---|
| A food handler should wash their hands | between shaking hands and refilling food on a salad bar |
| Metal shavings in a can of peaches is considered what type of contamination? | Physical |
| Most often, food becomes unsafe due to | the people that handle the food |
| Cross-contamination can occur | when a food handler carries raw vegetable and raw ground chicken on the same… |
| During a shift a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day? | Throw it out |
| Water hardness can affect cleaning by | decreasing the effectiveness of detergents |
| How many days do shellstock records need to be maintained after the last item has been sold? | 90 |
| Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. The soup is pulled and reheated. What temperature must the soup be reheated? | 165 F |
| What is the minimum number of people to complain of foodborne illness in order to be considered an outbreak? | 2 |
| A cook begins his shift on the salad station at 8 am. At 11 am he takes a break and returns at 11:30 am. At 3 pm he leaves for the day. When should he have washed hands and applied gloves? | 8 am and 11:30 am |
| A food handler diagnosed with jaundice may return to work once seven days have passed and they have | a written release from a medical practitioner and regulatory authority approval |
| To assist a customer with a food allergy, a server should be able to | discuss menu food items |
| A cook is preparing a dinner for a local retirement residence. Which item should be removed from the menu? | Sushi |
| A service sink is used for | cleaning mops and throwing out waste water |
| Ready-to-eat TCS food prepared on-site and stored at the correct temperature can be held for up to how many days? | 7 |
| After switching from cutting cantaloupe to romaine lettuce, the cutting board | must be cleaned and sanitized |
| When a critical control point is NOT met, a food handler must first | take corrective action |
| All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours | 24 |
| Which action helps slow pathogen growth? | holding food at 41 degrees or lower |
| Viruses such as norovirus and hepatitis A are directly related to contamination from | feces |
| How should food and supplies be stored in a dry-storage area | Away from the walls and 6 inches off the floor |
| An operation must obtain a variance from the regulatory authority before * | uring food |
| A food handler would use an infrared thermometer to measure the temperature of which piece of equipment? | Flat grill |
| Which of the following is a physical contaminant | dirt |
| A server uses a pewter pitcher to serve margaritas and several guests become ill. The most likely cause of the illness is | acidity of the beverage caused the pewter to leach, resulting in chemical contamination |
| After cooking TCS food in the microwave to a minimum internal temperature of 165 F for 15 seconds, which step should be taken next? | Allow food to stand covered for 2 minutes after cooking to obtain an even temperature |
| A TCS type of food that is cooked, cooled and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165 F for how many seconds? | 15 |
| Equipment approved for use in the prep area should have a seal of approval from which of the following? | NSF |
| Shucked shellfish can be removed from their original container for display when the shellstock tag is retained for how many days? | 90 |
| The manager must notify the regulatory authority if an employee comes to work with an illness caused by | Shigella spp. |
| Fruits and vegetables that are cooked for hot holding must be cooked to minimum internal temperature of | 135 F |
| Staff exposure to hepatitis A must be reported to the regulatory authorities within how many days? | 30 Days |
| A handwashing sink shall be equipped to provide hot water at a temperature of | 100 F |
| When raw sewage backs up onto the floor of the kitchen, the operation must | immediately close the operation, correct the problem and thoroughly clean the facility |
| The agency responsible for inspecting operations that ship food to other states is the | FDA |
| When prepping food, a food handler should not wear which item? | a medical alert bracelet |
| When prepping food it is acceptable for food handlers to wear | Hats |
| The minimum water temperature when sanitizing utensils using hot water is | 171 F |
| The minimum water temperature when sanitizing utensils using hot water is | 171 F |
| Which item can be re-served to customers? | Unopened prepackaged food |
| Which type of contaminant is a bone in a fish fillet? | Physical |
| An operation that serves raw oysters on the half shell can best ensure safety by | purchasing oysters from an approved supplier |
| An outdoor garbage can must have the following except | bright paint |
| A food handler should be excluded from the operation if he or she is diagnosed with | hepatitis A |
| Recommendations for foodservice regulations are issued at the federal level through the | FDA Food Code |
| An operation is serving oysters on the half shell. The operation must provide consumers with a | disclosure of raw ingredients |
| Single-service items must be received | in undamaged original packaging |
| What food item can be re-served to customers? | Crackers in an unopened original package |
| Food handlers should be excluded from the prep area when they are experiencing which symptom? | Vomiting |
| The risk of foodborne illness caused by parasites can be reduced by | purchasing fish and produce from an approved supplier |
| The cook puts refrigerated lasagna into the steam table at 9:00am for service at noon. This practice is incorrect because the | steam table is to be used for holding correctly heated food |
Read Also: Food Handlers test answers.
| Question | Answer |
|---|---|
| An operation must obtain a variance from the regulatory authority before curing foods | |
| Fresh beef must be received at or below | 41 F |
| What is the minimum internal cooking temperature for raw eggs prepared for immediate service? | 145 F |
| Which item is a food handler permitted to wear on hands and arms? | Plain metal band ring |
| Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of the restricted food came into contact with the meal. Which action should be taken? | Set the dish aside so that it will not be served and then inform management |
| Cooked vegetable should be | held at 135 F or higher |
| Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? | 165 F |
| Which food was correctly cooled? | Cooked poultry that cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional 4 hours |
| During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do? | Throw out the cooked poultry and reinforce correct food handling |
| Food contamination is most likely to happen when food handlers | chew tobacco |
| The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135 F, the cook tells the manager and then reheats the soup to 165 F for 15 seconds. What was the corrective action taken? * | Reheating the soup to 165 F for 15 seconds |
| One of the Big Eight allergens is | soybeans |
| … | sprouts |
| Which authority regulates and inspects meat, poultry and eggs | USDA |
| Ready-to-eat food should be thrown out if it has been | handled by sick food handlers who are later excluded |
| Game animals received for sale in an operation should be | commercially raised for food |
| Which is most likely to be contaminated with the virus that causes hepatitis A? | Raw oysters on the half shell |
| Fresh fruits and vegetables must be washed | before being cut |
| … | after cutting |
| Floor coving is used to | reduce sharp corners on hard-to-clean floors |
| Which is a TCS food? | Alfalfa sprouts |
| Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least | 4 inches |
| Food that has NOT been honestly presented must be | thrown out |
| Food handlers may wear fingernail polish or artificial nails if they | wear intact gloves in good repair |
| Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day | Throw it out |
| Freezing food keeps it safe because freezing | slows the growth of pathogens in food |
| What is the range of temperature where rapid bacteria growth occurs? | 70 F to 125 F |
| Question | Answer |
|---|---|
| Which action could lead to cross contamination? | Touching more than one TCS food before washing your hands |
| The primary risk associated with transporting ice in containers originally used to store chemicals is that they | May still have residue after they have been cleaned |
| Which procedure would help protect food from contamination by food handlers and customers? | Installing sneeze guards above the salad bar |
| The third compartment in a three compartment sink is for | Sanitizing |
| Why should training documentation reports be kept? | They verify that training has been completed |
| A correctly designed and installed three compartment sink must have which type of backflow prevention? | Air gap |
| If found during a food safety inspection, which hazard is grounds for closing a foodservice operation? | Significant lack of refrigeration |
| A food handler must remove what item before working with food? | Medical bracelet |
| The only acceptable jewelry for a food handler is a | Plain metal ring |
| Mineral buildup has formed on the steam table. Which cleaning agent would best remove it? | Delimer |
| A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure? | Time temperature abuse of the roast beef |
| Which is the best location for chemical detergents and sanitizers to be stored? | On shelves in the dishwashing area |
| The hair, nose, throat, and infected cuts of an average healthy person may carry which pathogen? | Staphylococcus |
| Who should the manager contact when reporting a suspected foodborne illness? | Local regulatory authority |
| Waste water backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate? | Licensed plumber |
| What is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation? | Ask for identification |
| What is the reaction of the immune system to a specific food called? | Food intolerance |
| Tabletop equipment on legs requires a clearance of at least | 4 inches |
| Shucked oysters must be | Purchased from an approved supplier |
| Which food should be stored below all others in a cooler? | Raw poultry |
| A food handler has opened a container of commercially prepared potato salad. After how many days must the potato salad be discarded if it has been properly stored? | 7 |
| What is the correct way to clean a cutting board? | Wash, rinse, and sanitize |
| An illness caused by what pathogen must be reported to the regulatory authority? | Norovirus |
| Which temperature is acceptable for cold storing potato salad? | 46 F |
| Cross contact is a concern with | Allergens in food |
| When prepping food for customers with a food allergy, food handlers must | Wash, rinse, and sanitize cookware and utensils first |
| Hand antiseptics may only be used if they are | Approved by the FDA |
| In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler? | Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts |
| Which sink should be used to empty mop buckets and rinse cleaning tools and brushes? | Service |
| A food handler should recalibrate a thermometer after | It falls on the floor |
| Question | Answer |
|---|---|
| When washing hands properly, which other body part must also be cleaned? | Exposed parts of forearms |
| Which activity helps to prevent food contamination? | Not reusing plates at a self-service area |
| Which is the best way to thaw frozen shrimp? | Under refrigeration at 41 F or lower |
| What is the primary goal of active managerial control? | To reduce the risk of foodborne illness |
| A manager should store canned soup that has been recalled in a(n) | Dry storage with a do not use label |
| When should food contact surfaces be cleaned and sanitized? | After each task |
| What must an operation do to offer take-out meals produced using the reduced-oxygen packaging (ROP) method? | Create a HACCP plan |
| Which raw food should be stored above all others in a cooler to minimize cross contamination? | Carrots |
| What is the primary source of hepatitis A? | Human feces |
| What does ALERT stand for? | A way to decrease the risk of intentional food contamination |
| At what temperature or lower should cold food be held in a self-service area? | 41 F |
| What should operations serving highly susceptible populations NOT serve? | Undercooked eggs |
| What is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded? | 7 |
| When is a food considered adulterated? | When it is held under unsanitary conditions |
| Traces of pesticides are found on raw poultry breasts. Which type of contamination is this? | Chemical |
| What is the most important aspect of personal cleanliness? | Frequent and thorough handwashing |
| What is an example of monitoring to determine if a critical limit is met? | Measuring the temperature of poultry during cooking |
| When are food handlers MOST LIKELY to cause food contamination? | When they chew tobacco |
| What is an example of “cleaning”? | Removing food bits from a slicer with a wiping cloth |
| What food safety issue could be caused by allowing a disgruntled employee to enter the food prep area? | Deliberate contamination |
| What should garbage containers used by an operation be? | Leak proof, waterproof, and easy to clean |
| Why is leaving a hose submerged in a bucket while it fills a risk to the water supply? | A cross-connection has been created |
| Which food would be safe to serve to a highly susceptible population? | Chocolate sauce |
| What is the most effective way of training food handlers on how to make a new recipe? | Demonstration |
| What food container is suitable for transporting food? | A metal pan with an aluminum foil cover |
| What is a way of preventing physical contamination? | Using coated or shatter-resistant light bulbs |
| How should outside garbage containers be sealed? | With tight-fitting lids |
| How can an operation reduce the likelihood of biological contamination? | By purchasing seafood from approved, reputable sources |
| What is the correct response to a sewage backflow in an operation? | Close the operation immediately |
| What virus is of particular concern to food safety? | Norovirus |
| What should be done to make cleaning easier in the area where floors and walls meet? | Install coving |
| At what time should egg salad sandwiches served at an offsite location without temperature control have been thrown out, given that the salad was 55 F at 1 pm, 65 F at 3 pm, 71 F at 4 pm, and 80 F at 5 pm? | 3 pm |
| What must a handwashing station have? | a handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method for drying hands |
| Question | Answer |
|---|---|
| Hot water in a hand washing sink must reach a temperature of at least | 100 F |
| Before what activity must food handlers wash their hands? | Preparing poultry |
| Which of the following is evidence of deliberate tampering of food? | Protective seal or wrapper is missing from a food container |
| It is July 22nd and chicken salad is being prepared with leftover chicken that was grilled on July 20th. By what date must the chicken salad be served or thrown out? | July 27th |
| A food handler has emptied a durable 5 gallon bucket that originally contained pickles. This bucket may be reused for food storage if it is cleaned and sanitized. | |
| Under what circumstances can a warewashing sink be used to wash produce? | It is cleaned and sanitized before and after washing the produce |
| Before preparing a sandwich for a customer, the deli clerk should | Wash hands and put on disposable gloves |
| Connection between two threaded faucets should have an approved | Vacuum breaker |
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