Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

• 41°F (5°C)

• 50°F (10°C)

• 60°F (16°C)

• 70°F (21°C)(CORRECT ANSWER)

Which does not require sanitizing?

• Plates

• Knives

• Walls(CORRECT ANSWER)

• Tongs

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

• The cook did not clean and sanitize the gloves before handling the hamburger buns.

• The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the hamburger buns.(CORRECT ANSWER)

When must a consumer advisory be provided for menu items containing TCS food?

• When the item is raw or undercooked.(CORRECT ANSWER)

• When the item contains a potential allergen

• When the operation provides only counter service.

• When the operation primarily serves a high-risk population.

What is the minimum temperature that must be maintained when holding hot soup for service?

• 100°F (38°C)

• 120°F (49°C)

• 135°F (57°C)(CORRECT ANSWER)

• 155°F (68°C)

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

• 12:00 p.m

• 2:00 p.m.

• 3:00 p.m.(CORRECT ANSWER)

• 4:00 p.m.

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

• Sanitizing

• Air-drying

• Rinsing(CORRECT ANSWER)

• Rewashing

Grease and condensation buildup on surfaces can be avoided with correct

• garbage disposal.

• lighting.

• sanitizing

• ventilation.(CORRECT ANSWER)

What food item does the FDA advise against offering on a children’s menu?

• Rare cheeseburgers

• Cheese pizza

• Peanut butter and jelly sandwiches

• Fried shrimp

Which symptom could mean a customer is having an allergic reaction to food?

• Coughing

• Dehydration

• Swollen lips(CORRECT ANSWER)

• Sneezing

Where should garbage cans be cleaned?

• Away from food and utensils(CORRECT ANSWER)

• Next to food-prep areas

• In dishwashing areas

• In food storage areas

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

• Sell the remaining chicken salad immediately

• Sell the remaining chicken salad within 2 hours

• Cool the chicken salad to 41°F (5°C)

• Discard the chicken salad(CORRECT ANSWER)

To prevent food allergens from being transferred to food,

• clean and sanitize utensils before preparing an allergen special order.(CORRECT ANSWER)

• buy food from trusted suppliers.

• store cold food at 41°F (5°C) or lower.

• avoid pewter tableware and utensils and copper cookware.

Which is a biological contaminant?

• Bones in a chicken fillet

• Norovirus in shellfish(CORRECT ANSWER)

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher

A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

• Label the working container with its contents.(CORRECT ANSWER)

• Read the safety data sheet (SDS) for the cleaner.

• Use a new wiping cloth when first using the working container.

• Note on the original container that some cleaner was put into a working container.

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

• The employee waited until the garbage was full.

• The bag was disposed of in a dumpster.

• The bag was placed on a prep table.(CORRECT ANSWER)

• The employee tied the bag shut.

What is the correct way to store mops in between uses?

• Propped in a corner

• In a clean bucket

• In a utility sink

• Hanging on a hook(CORRECT ANSWER)

Which is a Big Eight food allergen?

• Broccoli

• Wheat(CORRECT ANSWER)

• Grapes

• Pork

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

• meat.

• moisture.(CORRECT ANSWER)

• melatonin.

• management.

The water provided to a handwashing sink must be

• hot water only.

• cold water only.

• potable water only(CORRECT ANSWER)

• fluoridated water only.

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

• The head chef should be warned of the pests.

• The food handler should remove all evidence of the pests.

• The shipment should be refused and prevented from entering the operation.(CORRECT ANSWER)

• The shipment should be stored outside the kitchen until a manager inspects it.

Which food item may be handled with bare hands?

• Sliced cheese for sandwiches

• Boiled egg slices for salad

• Chopped carrots for stew(CORRECT ANSWER)

• Parsley for garnish

A handwashing station should have hot and cold water, soap, a way to dry hands, and a

• garbage container.(CORRECT ANSWER)

• second timer

• clock.

• gloves.

Which surfaces must be both cleaned and sanitized?

• Walls

• Cutting boards(CORRECT ANSWER)

• Storage shelves

• Garbage containers

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

• will not receive the same level of service

• could make the food handler more sick.

• are a high-risk population(CORRECT ANSWER)

• will refuse to eat.

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

• 65°F to 20°F (18°C to -6°C)

• 125°F to 70°F (52°C to 21°C)(CORRECT ANSWER)

• 180°F to 130°F (82°C to 54°C)

• 220°F to 195°F (104°C to 90°C)

Which is a chemical contaminant?

• Bones in a chicken fillet

• Norovirus in shellfish

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher(CORRECT ANSWER)

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

• 41°F (5°C)

• 50°F (10°C)

• 60°F (16°C)

• 70°F (21°C)(CORRECT ANSWER)

The first step in cleaning and sanitizing items in a three-compartment sink is

• air-drying items.

• washing items in detergent.

• immersing items in sanitizer.

• rinsing, scraping, or soaking items.(CORRECT ANSWER)

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

• Sell the remaining chicken salad immediately

• Sell the remaining chicken salad within 2 hours

• Cool the chicken salad to 41°F (5°C)

• Discard the chicken salad(CORRECT ANSWER)

Which is an example of physical contamination?

• Sneezing on food

• Touching dirty food-contact surfaces

• Bones in fish(CORRECT ANSWER)

• Cooking tomato sauce in a copper pan

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

• 1

• 2

• 4

• 8(CORRECT ANSWER)

Which feature is most important for a chemical storage area?

• Good lighting(CORRECT ANSWER)

• Single-use towels

• Nonskid floor mats

• Emergency shower system

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

• time-temperature abuse.

• cross-contamination.(CORRECT ANSWER)

• poor personal hygiene.

• purchasing from an unapproved supplier.

Grease and condensation buildup on surfaces can be avoided with correct

• garbage disposal.

• lighting.

• sanitizing

• ventilation.(CORRECT ANSWER)

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

• 152°F (67°C)

• 180°F (82°C)(CORRECT ANSWER)

• 192°F (89°C)

• 200°F (93°C)

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

• Absorbent and durable

• Hard and durable

• Porous and durable

• Smooth and durable(CORRECT ANSWER)

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

• The cook did not clean and sanitize the gloves before handling the hamburger buns.

• The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the hamburger buns.(CORRECT ANSWER)

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

• 12:00 p.m

• 2:00 p.m.

• 3:00 p.m.(CORRECT ANSWER)

• 4:00 p.m.

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

• Created a cross-connection(CORRECT ANSWER)

• Created an air-gap separation

• Prevented backflow

• Prevented atmospheric vacuuming

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

• Sanitizing

• Air-drying

• Rinsing(CORRECT ANSWER)

• Rewashing

Which individual should apply pesticides in a foodservice operation?

• A pest control operator(CORRECT ANSWER)

• A shift manager

• A busboy

• A cook

What information should a master cleaning schedule contain?

• What should be cleaned and when

• What should be cleaned, when, and by whom

• What should be cleaned, when, by whom, and how(CORRECT ANSWER)

• What should be cleaned, when, by whom, how, and why

To prevent backflow, a sink must be equipped with a(n)

• Air gap(CORRECT ANSWER)

• Vacuum assist

• Overflow drain

• Touchless controls

How high must legs be on table-mounted equipment?

• At least 1 inch (3 centimeters)

• At least 2 inches (5 centimeters)

• At least 4 inches (10 centimeters)(CORRECT ANSWER)

• At least 6 inches (15 centimeters)

What is the minimum temperature that must be maintained when holding hot soup for service?

• 100°F (38°C)

• 120°F (49°C)

• 135°F (57°C)(CORRECT ANSWER)

• 155°F (68°C)

When must a consumer advisory be provided for menu items containing TCS food?

• When the item is raw or undercooked.(CORRECT ANSWER)

• When the item contains a potential allergen

• When the operation provides only counter service.

• When the operation primarily serves a high-risk population.

A food-contact surface must be cleaned and sanitized

• before working with a different type of food.(CORRECT ANSWER)

• every 6 hours

• only if the food handler changes gloves.

• at the end of the food handler’s shift.