Quiz Test


#1. One of the FDA-recommended food safety responsibilities of a manager is:

#2. How can a food handler reduce or eliminate the risk of food contamination?

#3. How long should hands and arms be scrubbed during handwashing?

#4. Ready-to-eat food should NEVER be handled with bare hands in what situation?

#5. When should a delivery be inspected?

#6. Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

#7. It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?

#8. Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

#9. What can hand sinks be used for?

#10. When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______:

#11. The best way to prep foods is to: (select the best answer)

#12. Deliveries should be scheduled:

#13. Food service workers can work with wounds on their hands when:

#14. Can food service workers wear fake nails and nail polish:

#15. A food allergen is:

#16. Allergic Symptoms are:

#17. Laser or infrared thermometers are not a good choice for checking the temperatures of foods being held because:

#18. In order to make sure that thermometers will accurately take the temperature of foods, they must (check all that apply):

#19. To take an accurate temperature you must :

#20. Cleaning supplies, chemicals and tools should be stored:

#21. When should temperatures be taken when receiving deliveries?

#22. When should refrigerated foods items be rejected and sent back from delivery?

#23. Food service workers should change single use gloves:

#24. Which of the following illnesses of a food service worker must be reported to the local regulatory agency (check all that apply):

#25. The Big Six Food pathogens are:

#26. Service Staff can prevent customers from receiving foods that contain allergens by:

#27. Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to:

#28. The final sanitizing rinse in high temperature dish machine, must be at least:

#29. When using a three-bay sink to wash dishes the correct water temperature for the first sink is at least:

#30. Cleaned and sanitized small wares and equipment must be stored:

#31. Why is Food Safety Important?

#32. Identify the 5 most common risk factors to keeping food safe

#33. When a food service worker avoids personal behaviors that can contaminate food, they are:

#34. Which of the following is the proper technique to wash hands:

#35. A foodborne illness can be caused by cross-contamination when:

#36. Cross-Contamination is:

#37. The temperature zone of 41 degrees F to 135 degrees F is known as:

#38. Food that has been held in the Temperature Danger Zone has been subjected to:

#39. An example of proper sanitization is:

#40. Food contact surfaces can be sanitized by which methods (check all that apply):

#41. Time and Temperature Abuse Happens when:

#42. At which part of the flow of food is Food Safety the biggest concern?:

#43. After touching the hair, scratching the skin or rubbing the face a food service worker must:

#44. Food service workers can use hand sanitizer in place of hand washing when:

#45. Food Can be Contaminated:

#46. Food Contaminants include all of the following except:

#47. An example of a corrective action to time-temperature abuse is:

#48. Preventing time-temperature abuse can be done by:

#49. The correct concentration for a chlorine sanitizing solution is:

#50. Cleaning and sanitizing of food contact surfaces needs to happen:

#51. Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness:

#52. You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken?

#53. Why should food handlers not wear false eyelashes?

#54. Cold TCS food should be received at or under ________.

#55. A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded?

#56. What would be classified as an imminent health hazard?

#57. Cooler and freezer thermometers should be accurate to within:

#58. A running faucet below the rim of a sink is an example of:

#59. What is the sanitizer concentration range for chlorine sanitizers?

#60. The final sanitizing rinse of a high-temperature dishwasher must be at least ______:

#61. A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?

#62. Which of the following is an example of a physical contaminate?

#63. What is an accepted covering for an infected cut on the hand?

#64. Where should employee coats and backpacks be stored?

#65. A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?

#66. What would be the minimum internal cooking temperature of a chopped salmon burger?

#67. Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?

#68. A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?

#69. Where should recycling containers be located?

#70. Identify the correct set-up of a three-compartment sink:

#71. Where should chemicals be stored in a food service operation?

#72. What is an acceptable container for an employee beverage?

#73. An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?

#74. A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?

#75. Which food item can be re-served?

#76. Which action should be taken to prepare for a flood?

#77. To keep pests away from food and supplies, how many inches off the floor must items be stored?

#78. You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?

#79. What is the sanitizer concentration range for iodine sanitizers?

#80. What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?

#81. After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?

#82. What is the best way to ensure proper personal hygiene in employees?

#83. What temperature range is referred to as “the danger zone”?

#84. How long should documentation for both frozen and farm-raised fish be kept?

#85. How many days can properly prepared and stored TCS food be kept?

#86. How quickly must food be cooled from 135˚F to 70˚F?

#87. When catering, the service site should have:

#88. Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?

#89. A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used?

#90. A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?