Practice Quiz

Results

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

Making and approving staff schedules

Providing maintenance for the facility

Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored

Inspecting the quality of food items prepared off-premises for serving in the facility

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

Washing their hands after using the restroom

Taking medication after visiting a sick friend

Storing cleaning products in easy-to-reach locations in the kitchen

Rinsing knives and cutting boards with hot water when moving between prep items

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

5-10 seconds

10-15 seconds

15-20 seconds

20-25 seconds

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

Ready-to-eat food should never be handled with bare hands, regardless of the situation

When there is not a proper hand-washing station available

When food is being served to a high-risk population, like children or the elderly

When the food will be cooked to at least 140˚F

#5. When should a delivery be inspected?

After all products have been placed in their appropriate storage areas

When staff has time to inspect the delivery correctly

Immediately upon receiving the delivery

When the specific staff responsible for inspecting deliveries is available

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

To prevent time-temp abuse

To prevent cross-contamination

To prevent excess food waste

To reduce clutter and mess on food prep surfaces

#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?

Reheat the soup to 135˚F and transfer it to a working steam table

Fix the steam table immediately and allow it to reheat the soup

Discard the soup, heat a new batch to 135˚F and place it in a working steam table

Combine the cooled soup with new, properly heated soup and place it in a working steam table

#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?

Principle 5 – Identifying corrective actions

Principle 6 – Verifying that the system works

Principle 4 – Establishing monitoring procedures

Principle 7 – Establishing procedures for record keeping and documentation

#9. What can hand sinks be used for?

Handwashing only

Rinsing fresh produce

Thawing frozen product

Rinsing bar towels and sanitizer towels

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

10 seconds

20 seconds

30 seconds

60 seconds

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

Prep all raw meats, poultry, fish, fruits, vegetables and ready to eat foods at the same time using the same table

Prep all raw meats, poultry, fish, fruits, vegetables and ready to eat foods at different times using the same table that has been washed, rinsed and sanitized

Prep raw meats, poultry, fish, fruits, vegetables and ready to eat foods at the same time using different tools and equipment

Prep all raw meats, poultry, fish, fruits, vegetables and ready to eat foods at different times using the same table.

#12. Deliveries should be scheduled:

To make the driver's schedule easier

When staff is scheduled and has time to inspect and put away items in a timely manner

During the rush, so the foods can be used right away

It doesn’t matter when deliveries arrive, they can always be checked and put away

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

They are almost healed

They use a bandage and waterproof tape

They have a doctor's note

They are covered by an impermeable bandage and a single use glove

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

When it’s a holiday or special occasion

With a single use glove if it's allowed by local regulatory authorities

As long as they don’t break or chip

If they follow proper hand washing guidelines

#15. A food allergen is:

Foods that customers don’t like

A naturally occurring protein in an ingredient or food that some people are sensitive to

Foods that are contaminated with chemicals

Something that makes you sneeze

#16. Allergic Symptoms are:

Things customers do to get free food

Not very serious

Are very serious and they can quickly escalate to anaphylaxis shock and lead to death

Not something everyone needs to be concerned with

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

They use long probes that can contaminate foods

They are hard to calibrate

They measure the surface temperatures of foods

They are not accurate

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

Be calibrated weekly

Be accurate to +/-2 degrees F

Be accurate to +/-1 degrees F

Be calibrated before each shift

#19. To take an accurate temperature you must :

Take temperatures on the surface of the food

Ask someone to take temperatures and compare results

Take the temperature in the center or thickest part of the product

Touch the food with your hand to determine it is hot enough

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

In food storage areas

Where ever there is extra space

Away from food prep and food storage areas

Outside the premises

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

When all the items are put away

As they are brought into the kitchen by the delivery person

They don’t need to checked, the box has the temperature written on it.

Before they are unloaded from the truck

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

If the temperature is above 41 degrees F

If there is already enough inventory on the shelves

If the temperature is between 30 and 40 degrees

If the product is up to date

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

When they get torn or are dirty

When they start a new task

After taking a break

Before handling ready to eat foods or after handling raw poultry, seafood or meats

All of the Above

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

Jaundice

Vomiting, fever and diarrhea

Hepatitis A

Salmonella Typhi

#25. The Big Six Food pathogens are:

Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis A & Norovirus

Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis B & Norovirus

Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis A & Food Allergies

Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis B & Norovirus & Measles

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

Be able to identify menu items that contain allergens

Suggest alternatives that do not contain allergens

Informing kitchen and serving staff that a customer has an allergy

Serve the food separately to avoid any cross-contact with allergens

All of the Above

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

A negligent staff

Time-Temperature Zone

Zone-Temperature Abuse

Time-Temperature Abuse

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

212 degrees F

135 degrees F

180 degrees F

165 degrees F

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

180 degrees F

110 degrees F

100 degrees F

135 degrees F

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

On clean and sanitized shelves, racks, cupboards or drawers

On the floor

Glasses and cups can be stored right side up, by the dish machine

In the dish machine until they need to be used

#31. Why is Food Safety Important?

To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak

No loss of sales or business

To maintain a good reputation for the business

All of the above

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

Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods

Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods

Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, properly cooking foods

Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods

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

Spreading foodborne illnesses

Managing inventory

Practicing proper personal hygiene

On time and ready for work

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

wet hands and arms, apply soap, scrub hands and arms for 30 seconds, rinse hands and arms, dry hands and arms

wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms

apply soap, wet hands and arms, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms

wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, dry hands and arms

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

Contaminated ingredients are discarded and not used

Foods touch contaminated surfaces right before being served

Foods are properly stored, cooked, handled and served

Cold food being delivered is at 41 degrees F or lower

#36. Cross-Contamination is:

Plating different foods on the same plate

Is making sure that foods are stored correctly

The spread of bacteria or pathogens from one tool, food item or surface to another

The time it takes to put away a delivery

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

the Temperature In-Zone

the Temperature Danger Zone

the Temperature Safety Zone

the Temperature Food Zone

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

Time-Temperature Abuse

Danger-Temperature Abuse

Time-Temperature Zone

Zone-Temperature Abuse

#39. An example of proper sanitization is:

Not washing dishes, to save water

Washing, rinsing and sanitizing all food contact surfaces between use and as needed

Keeping sanitizing towels on the table next to the sanitizing solution

Using hot soapy water instead of sanitizing solution

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

Scrubbing with hot soapy water

Immersing in water at least 165 degrees F for 30 seconds

Using an approved chemical solution of: chlorine, iodine or quats

Using floor cleaner

#41. Time and Temperature Abuse Happens when:

Foods are not cooked or reheated to the proper temperature to kill pathogens.

Foods are held at the proper temperature

Foods are cooled properly

Foods are held at the proper temperature and cooled properly

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

Purchasing, receiving & storing

Prep, cooking, reheating & serving

Holding & cooling

All of the above

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

Must wash their hands

Put on a new pair of gloves

Take a selfie

Take a break

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

There isn’t enough time to wash their hands

Hand sanitizer is never to be used in place of hand washing

When they are wearing gloves

When the hand sink is broken

#45. Food Can be Contaminated:

Accidently

During processing or manufacturing

From chemicals or physical hazards

From poor personal hygiene of food handlers

All of the Above

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

Biological

Physical

Take-out

Chemical

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

Discarding the food

Giving the food away

Reheating food that was being held below 135 degrees

Adding hot foods to foods below 135 degrees

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

Keeping track of holding temperatures and times

Using a proper working thermometer

Taking corrective actions, as needed

All of the above

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

500-650 ppm

50-99 ppm

100 ppm

1000 ppm

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

Every 4 hours, when in constant use

Before prepping a different food

When work is stopped and foods may have been contaminated

All of the above

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

Norovirus, Salmonella Typhi, E. Coli, and Hepatitis A

Bacteria, Viruses, Parasites, and Fungi

Yeast, Mold, Toxins, and Acid

Bacillus cerus, Listeria monocytogenes, clostridium perfringens, and clostridium botulinum

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

Instruct the employee to wash their hands and continue prepping

Instruct the employee to wash their hands next time, but allow them to continue their work

Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately

Disinfect the work area and utensils the employee was using and ensure the food they were prepping is cooked properly

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

They can cause vision obstruction

They are a potential physical contaminant.

They can harbor germs

They can be a distraction to other workers

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

45˚F

50˚F

35˚F

41˚F

#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?

4:00 pm

6:00 pm

7:00 pm

8:00 pm

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

A sick employee

A shipment of spoiled food

A broken water main in the facility

A broken cooler/freezer

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

± 2˚F (or 1˚C)

± 1˚F (or .5˚C)

± 3˚F (or 1.5˚C)

± 4˚F (or 2˚C)

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

Backsiphonage

Back-flow

Vacuum

Cross-connection

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

50-99 ppm

40-99 ppm

30-99 ppm

70-99 ppm

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

165˚F

175˚F

180˚F

190˚F

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

Talk to her staff about how expensive the tuna is to ensure they handle it properly

Freeze the tuna to -20˚ F before prepping and serving

Buy the most popular cut of tuna from the local fish monger

Order the tuna from an approved and reputable supplier

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

A piece of wood found in a customer’s salad

Peppercorns served on the outside of a steak

A bone removed from a cut of meat before cooking and serving

Disinfectant liquid splashed on a prepared dish

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

A plastic Band-Aid

A single-use glove

A finger cot over gauze

A plastic Band-Aid under a single-use glove

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

In a closet or room away from food prep areas

Under prep stations and work tables

In a linen closet

In the dry storage area

#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?

The product was packed with excess water

The box of product was left in damp conditions

The product has undergone thawing and re-freezing

The packing facility has not been properly inspected

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

145˚F

155˚F

160˚F

165˚F

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

Whole, unpeeled bananas

Sandwich halves on a tray

Large bowls or ready-to-eat cereal

Unwrapped loaves of bread

#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?

General contact information and a description of what food and drink the customer consumed

A list of any foods the customer has eaten since being in the establishment, including food not prepared by your staff

The contact information for the hospital or doctor’s office where they were treated

The names or descriptions of any staff members the customer came into contact with while at the establishment

#69. Where should recycling containers be located?

In the prep area

In the dry storage area

In the server station

Outside, next to the trash cans

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

Water (at least 110˚F), detergent and water, sanitizer and water

Detergent and water (at least 115˚F), clean water, sanitizer and water

Detergent and water (at least 120˚F), sanitizer and water, clean water

Detergent and water (at least 110˚F), clean water, sanitizer and water

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

On the prep line

On top of the refrigerators and freezers

In a closet or shelving area away from food preparation areas

In the dish pit

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

A plain coffee mug from the beverage station

Any beverage in an aluminum can

A reusable water bottle with a pop-up straw

A disposable coffee cup with a sip-top lid

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

Send the employee home immediately, and require a note from their doctor before they return to work

Have the employee wash dishes instead of prepping food

Have the employee complete cleaning tasks until they feel better

Have the employee wear gloves and a mask at all times while working

#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?

Discard the entire case

Return the damaged cans to the delivery driver and request a credit slip for the unusable items

Discard the damaged cans, and thoroughly inspect the remaining cans to be sure they are undamaged

Accept the entire case – as long as the cans are not punctured, they are usable

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

An untouched plate of pasta returned by a guest

A basket of bread not eaten by guests

Sealed packets of oyster crackers

Un-used portion cups of mayonnaise

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

Keep a supply of sand bags or other water barriers on hand

Close the facility until the event is over

Keep an emergency supply of bottled water on hand

Contact emergency services to find out what to do

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

4 inches

6 inches

12 inches

15 inches

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

Try treating the infestation yourself with pesticides or traps

Designate specific staff members to deal with the infestation using pesticides or traps

Call a licensed Pest Control Operator to inspect the building and develop an approach

Close the facility until the problem is addressed

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

5-10 ppm

15-25.5 ppm

12-20 ppm

12.5-25 ppm

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

Verbally instruct staff daily on the tasks that need to be completed

Create a sign-up sheet for cleaning tasks and leave it to the staff to designate

Create a master cleaning schedule, and follow it

Hold a staff meeting to assign specific cleaning duties to each employee

#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?

A foodborne-illness like E. Coli

A severe cold or flu

It’s not an illness – they are likely choking

An allergic reaction

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

Speak to employees about being aware of their appearance and hygiene

Set up a staff dress code, put it in writing, and enforce it

Talk privately to any employees that have a hygiene issue

Provide uniforms for the entire staff

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

41˚F - 135˚F

70˚F - 125˚F

61˚F - 135˚F

41˚F - 130˚F

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

90 days from the sale of the fish

60 days from the sale of the fish

90 days from the delivery of the fish

60 days from the delivery of the fish

#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?

1 hour

2 hours

3 hours

4 hours

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

Appropriate parking for catering and staff vehicles

A safe water source for cooking and handwashing

A HAACP plan for on-site catering

Extra staff to assist with catering duties

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

A food truck serving made-to-order tacos and burritos

A hand cart serving hot dogs with condiments and canned drinks

A concession van serving nachos, fries, and burgers

An ice cream truck serving frozen packaged novelties and candy

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

A HAACP plan

An IPM

An SDS

A hazardous materials tag

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

Re-arrange the schedule to put different employees on the shift

Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame

Write the employees up for not completing their assigned tasks

Have the night manager complete any tasks that don’t get done

Finish