Practice Exam

1. 

What practice is useful for preventing Norovirus from causing a foodborne illness?

2. 

What condition promotes the growth of bacteria?

3. 

Parasites are commonly associated with what food?

4. 

Several customers were diagnosed with scombroid poisoning after eating mackerel at a local restaurant. How could this have been prevented?

5. 

How should chemicals be stored?

6. 

When can a food handler diagnosed with jaundice return to work?

7. 

What strategy can prevent cross-contamination?

8. 

A food handler has cooled a container of chili to 70º in 1 hour. How much time is left to cool the chili to 41º?

9. 

Your responsibility for food safety begins with

10. 

What symptom requires a food handler to be excluded from the operation?

11. 

Which is an example of a physical contamination?

12. 

What does the L stand for in the FDA's ALERT tool?

13. 

What practice can help prevent allergic reactions?

14. 

What symptom can indicate a customer is having an allergic reaction?

15. 

When should a food handler with a sore throat and fever be excluded from the operation?

16. 

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

17. 

What should a food handler do to make gloves easier to put on?

18. 

Which item is a potential physical contaminant?

19. 

Single-use gloves are not required when

20. 

What should food handlers do after leaving and returning to the prep area?

21. 

What causes preschool-age children to be at risk for foodborne illness?

22. 

What should a server do after clearing a table?

23. 

What temperatures do infrared thermometers measure?

24. 

When can glass thermometers be used?

25. 

Why should food temperatures be taken in two different locations?

26. 

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

27. 

What information must be included on the label of food packaged on-site for retail sale?

28. 

How should an item that has been recalled by its manufacturer be stored in an operation?

29. 

A food handler has just finished storing a dry food delivery. Which step was done correctly?

30. 

Which item should be rejected?

31. 

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more that how many hours?

32. 

What is the minimum internal cooking temperature for a veal chop?

33. 

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

34. 

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be sold or thrown out?

35. 

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

36. 

What rule for serving bread should food handlers practice?

37. 

In a self-service area, bulk unpackaged food does not need a label if the product

38. 

What is cross-connection?

39. 

What information must be posted on a dishwasher?

40. 

What scenario can lead to pest infestation?

41. 

What is the first step of cleaning and sanitizing stationary equipment?

42. 

What temperature should the water be for manual dishwashing?

43. 

What organization requires the Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

44. 

What must staff members do when transferring chemicals to a new container?

45. 

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

46. 

What must food handlers do when handling ready-to-eat food?

47. 

Why are people who take certain medications at risk for foodborne illness?

48. 

What should be done with a package of flour that is received with signs of dampness on the bag?

49. 

Which responsibility is included in the Food and Drug Administration's role?

50. 

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

51. 

What should staff do when receiving a delivery of food and supplies?

52. 

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

53. 

A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out?

54. 

What rule for serving condiments should be practiced?

55. 

Bulk unpackaged food in self-service areas must be labeled when

56. 

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing our the soup?

57. 

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

58. 

What should a food handler do with food after it is thawed in a microwave?

59. 

What must an operation do before packaging fresh juice on-site for later sale?

60. 

What temperature must stuffed lobster be cooked to ?

61. 

What temperature must cooked vegetables reach to be safely hot-held for service?

62. 

Nursing home cafeteria staff are creating new menu items for residents and their families. What item is not safe to serve?

63. 

What should a server do when taking a food order from customers who have concerns about food allergies?

64. 

What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

65. 

The temperature danger zone for TCS foods is between:

66. 

Food handlers should wash their hands before starting work and after

67. 

Cross contamination has occurred when

68. 

Which of these conditions can slow the growth of bacteria:

69. 

Which is the most important factor in preventing bacterial growth?

70. 

A foodborne illness can result from eating

71. 

E. coli infection most often results from

72. 

Which may be the most important rule of food safety?

73. 

Chicken breasts should be cooked to what internal temperature?

74. 

Cooked poultry should be stored at what temperature?

75. 

What pathogen multiplies rapidly if left in the Temperature Danger Zone?

76. 

Cooked poultry should be held at what temperature?

77. 

How are viruses most commonly spread?

78. 

How many days can TCS food be stored under refrigeration at 41°F or less?

79. 

What are the biological contaminants that result in foodborne illnesses?

80. 

Iodine sanitizer concentration should be

81. 

If a person has hives, that person is probably suffering from

82. 

Flavor injected meats or mechanically tenderized meats must be cooked to which minimum internal temperature?

83. 

Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource?

84. 

What pathogen is the greatest risk found in poultry?

85. 

Food Safety is of particular importance for which of the following groups?

86. 

For any workstation within a kitchen, the following article(s) should always be found:

87. 

How do bacteria reproduce?

88. 

What is the first action someone should take when entering the restaurant for a work shift?

89. 

Which of these does not support rapid growth of bacteria?

90. 

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

91. 

Which of these pathogens is most commonly associated with contaminated water?

92. 

The “Temperature Danger Zone” for biological growth in food is defined as:

93. 

Which of these is least likely to cause allergic reactions?

94. 

Which of these may result in cross-contamination of foods during storage in the refrigerator?

95. 

Foods should not be kept in the Danger Zone for more than:

96. 

Which of these canned goods must be rejected when delivered to a restaurant?

97. 

Which of these is an acceptable method of safely thawing a frozen turkey?

98. 

To help employees understand the local ordinances of food safety, the following actions are recommended:

99. 

Which of these is not permitted to cool foods?

100. 

Which of these must be done before utensils and surfaces can be sanitized?

101. 

Foods that have a water activity of 0.85 or above are considered:

102. 

How should proper concentrations of sanitizing solutions be checked?

103. 

Hand Sanitizers are an acceptable form of hand sanitation because:

104. 

Which of these is prohibited in employee toilet facilities?

105. 

Which of the following sources of food is not acceptable to serve in a restaurant?

106. 

Which of these is prohibited in three-compartment sinks in a food service facility?

107. 

In a kitchen refrigerator, the following order is an acceptable order to store goods, listed from lowest point in the refrigerator to highest point:

108. 

Which of these is required for clean and sanitized cups?

109. 

Which of these is the greatest risk of pesticide use?

110. 

TCS foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.

111. 

How should a server pick up clean knives, forks, and spoons?

112. 

You have just finished cutting raw chicken on your cutting board and your next task is to cut onions for a raw salad. What step should be taken before cutting the raw onion?

113. 

Which of these is the most important reason for a food service manager to learn about microorganisms?

114. 

When should a food service manager start training food handlers in personal hygiene?

115. 

For an illness to be considered "foodborne," how many people must be affected after eating the same or similar food?

116. 

Flies are most likely to spread which type of bacteria?

117. 

Bacteria thrive in which type of environment?

118. 

Shortly after eating, a customer feels unwill. He complains his hands are tingling and that he felt cold, but is starting to feel hot. Which food type likely caused the disease?

119. 

Which of the following is not a necessary item at a hand washing station?

120. 

You just received a shipment of milk. Which of the following would make you reject the order?

121. 

What is considered an appropriate dry storage temperature range?

122. 

Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?

123. 

Which of the following foods should be discarded?

124. 

When inspecting incoming shipments of food, you should look for the following Fahrenheit temperatures:

125. 

Labels on foods packaged in-house for retail sale must list what?

126. 

Food must be labeled with a use by date if it is being kept for longer than:

127. 

Why should food handlers be required to wear a hair restraint?

128. 

You receive a shipment of cold foods and notice the storage temperature is 45 degrees Fahrenheit. This would be a problem for all but which of the following foods?

129. 

Of the following  foods, which  require you to save and store tags related to the date and place of origin?

130. 

Foods that are decomposed or produced in unsanitary conditions are considered: