A food handler who has just bused tables must do what before handling food?

• Change apron

• Wash hands

• Put disposable gloves back on

• Wipe hands on a cloth towel

Answer :  Wash hands

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

• Exclude the food handler from the operation.

• Report the illness to the local regulatory authority

• Speak with the food handler’s medical practitioner

• Restrict the food handler from working with food.

Answer :  Restrict the food handler from working with food.

Three components of active managerial control include

• identifying risks, creating specifications, and training.

• identifying risks, corrective action, and training.

• identifying risks, creating purchase orders, and training.

• identifying risks, record keeping, and training

Answer :  identifying risks, corrective action, and training.

Outdoor garbage containers must be

• washed frequently.

• kept covered with tight-fitting lids.

• kept away from customer parking areas.

• lined with plastic or wet-strength paper.

Answer :  kept covered with tight-fitting lids.

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

• soap.

• a timer.

• a clock.

• gloves.

Answer :  soap.

What is the best way to eliminate pests that have entered the operation?

• Raise the heat in the operation after-hours.

• Lower the heat in the operation after-hours.

• Work with a licensed pest control operator (PCO)

• Apply over-the-counter pesticides around the operation.

Answer :  Raise the heat in the operation after-hours.

What is the definition of sanitizing?

• Washing a surface to a clean level

• Using a cloth on a surface until it is clean

• Removing the amount of dirt on a surface to safe levels

• Reducing the pathogens on a surface to safe levels

Answer :  Reducing the pathogens on a surface to safe levels

How often must you check the temperature of hot food that is being held with temperature control?

• At least every 2 hours

• At least every 4 hours

• At least every 6 hours

• At least every 8 hours

Answer :  t least every 4 hours

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

• 2 days

• 5 days

• 7 days

• 9 days

Answer :  7 days

How long must shellstock tags be kept on file?

• 30 days after the day the shellfish were received

• 90 days after the day the shellfish were received

• 30 days after the last shellfish was sold or served from the container

• 90 days after the last shellfish was sold or served from the container

Answer :  90 days after the last shellfish was sold or served from the container

When receiving a delivery of food for an operation, it is important to

• inspect only the TCS food

• inspect all food immediately before storing it.

• stack the delivery neatly and inspect it within 12 hours.

• store it immediately and inspect it later

Answer :  inspect all food immediately before storing it.

Ready-to-eat TCS food must be date marked if it will be stored for longer than

• 12 hours

• 24 hours.

• 36 hours.

• 48 hours.

Answer :  24 hours.

Cut melons should be stored at what internal temperature?

• 41°F (5°C) or lower

• 45°F (7°C) or lower

• 51°F (11°C) or lower

• 55°F (13°C) or lower

Answer :  41°F (5°C) or lower

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne

illness caused by Shigella spp.?

• Keep the food handler away from duties that involve food.

• Exclude the food handler from the operation.

• Make sure the food handler is supplied with disposable gloves.

• Make sure the food handler washes hands often

Answer :  Exclude the food handler from the operation.

What is one factor that affects the growth of bacteria in food?

• Leanness

• Density

• Ripeness

• Acidity

Answer :  Acidity

Which item is stored correctly in the cooler?

• Macaroni salad stored above raw salmon

• Raw ground pork stored below raw poultry

• Raw poultry stored above raw pork roast

• Sliced pineapple stored below raw steaks

Answer :  Macaroni salad stored above raw salmon

What step must managers take after creating a master cleaning schedule and training staff to use it?

• Monitor the cleaning program

• Determine what should be cleaned

• Determine who should do each task

• Time staff on how long they take to clean

Answer :  Monitor the cleaning program

Why are preschool-age children at a higher risk for getting a foodborne illness?

• They do not have strong appetites

• They do not receive enough nutrition.

• They are more likely to suffer allergic reactions

• They have not yet built up their immune systems

Answer :  They have not yet built up their immune systems

Which does not require sanitizing?

• Plates

• Knives

• Walls

• Tongs

Answer :  Walls

To work with food, a food handler with an infected hand wound must

• cover the wound with an impermeable cover and wear a single-use glove

• cover the wound with an impermeable cover and limit contact with food.

• wash hands and bandage the wound with an impermeable cover.

• apply ointment and bandage the wound with an impermeable cover

Answer :  cover the wound with an impermeable cover and wear a single-use glove

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

• rinse it from the surface and then apply it a second time

• test the surface first to confirm that there are no pathogens.

• heat it to the temperature recommended by the manufacturer

• use a test kit to check the sanitizer’s concentration when mixing it.

Answer : use a test kit to check the sanitizer’s concentration when mixing it.

  

Where should staff members eat, drink, smoke, or chew gum?

• Where customers cannot see them

• Outside the kitchen door

• Dishwashing areas

• Designated areas

Answer :  Designated areas

Which action could contaminate food at a self-service area?

• Keeping hot TCS food at 135°F (57°C)

• Allowing customers to reuse plates

• Labeling all containers and handles

• Taking food temperatures every hour

Answer :  Allowing customers to reuse plates

How high should floor-mounted equipment be from the floor?

• At least 1 inch (3 centimeters)

• At least 2 inches (5 centimeters)

• At least 4 inches (10 centimeters)

• At least 6 inches (15 centimeters)

Answer :  At least 6 inches (15 centimeters)

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

• cross-contamination.

• time-temperature abuse.

• physical contamination.

• toxic-metal poisoning.

Answer :  cross-contamination.

How should food handlers keep their fingernails?

• Short and unpolished

• Long and unpolished

• Long and painted with nail polish

• Short and painted with nail polish

Answer :  Short and unpolished

A broken water main has caused the water in an operation to appear brown. What should the manager do?

• Contact the local regulatory authority before use.

• Use the water for everything except dishwashing

• Boil the water for 1 minute before use.

• Use the water for everything except handwashing.

Answer :  Contact the local regulatory authority before use.

When preparing to wash dishes in a three-compartment sink, what is the first task?

• Remove leftover food from the dishes.

• Fill the first sink with detergent and water.

• Clean and sanitize the sinks and drain boards.

• Make sure there is a working clock with a second hand.

Answer :  Clean and sanitize the sinks and drain boards.

Which food item may be handled with bare hands?

• Cooked pasta for salad

• Chopped potatoes for soup

• Canned tuna for sandwiches

• Pickled watermelon for garnish

Answer :  Chopped potatoes for soup

Peanuts and soy products are two possible food items that can be dangerous for people with

• FAT TOM.

• food allergies.

• chemical sensitivity.

• poor personal hygiene.

Answer :  food allergies.

Which agency enforces food safety in a restaurant or foodservice operation?

• Centers for Disease Control and Prevention

• Food and Drug Administration

• State or local regulatory authority

• U.S. Department of Agriculture

Answer :  State or local regulatory authority

As part of handwashing, food handlers must scrub their hands and arms for at least

• 3 seconds.

• 5 seconds

• 10 seconds

• 20 seconds.

Answer :  10 seconds

Wheezing and hives are symptoms of

• food allergies.

• Norovirus

• botulism.

• hepatitis A.

Answer :  food allergies.

What is a cross-connection?

• Threaded faucet

• Device that prevents a vacuum

• Brass valve that mixes hot and cold water

• Physical link between sources of safe and dirty water

Answer :  Physical link between sources of safe and dirty water

Pathogens are likely to grow well in a meat stew that is

• below freezing temperature

• at refrigeration temperatures

• between 41°F and 135°F (5°C and 57°C).

• cooked to the correct internal temperature.

Answer :  between 41°F and 135°F (5°C and 57°C).

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

• common name of the chemical.

• expiration date of the chemical.

• date the chemical was transferred.

• name of the person who transferred the chemical.

Answer :  common name of the chemical.

A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

• 12:00 p.m

• 2:00 p.m

• 3:00 p.m

• 4:00 p.m.

Answer :  3:00 p.m

Which is a TCS food?

• Bananas

• Coffee

• Crackers

• Sprouts

Answer :  Sprouts

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

• Refer to the vendor notification for next steps

• Contact the supplier and arrange for the product to be picked up

• Label the item to prevent it from accidently being placed back in inventory

• Inform the local media, customers, and employees of the reason for the recall

Answer :  Label the item to prevent it from accidently being placed back in inventory

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

• when to register with the EPA.

• how to fill out an incident report.

• where to find Safety Data Sheets in the operation.

• whom to contact about suspicious activity.

Answer :  whom to contact about suspicious activity.