20 Questions Without Explanations
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Question 1 |
What is the proper sequence to effectively sanitize dishware, utensils, and equipment?
A | Scrape - sanitize - wash - rinse - air dry |
B | Scrape - rinse - wash - sanitize - air dry |
C | Scrape - wash - sanitize - rinse - air dry |
D | Scrape - wash - rinse - sanitize - air dry |
Question 2 |
If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?
A | 41°F |
B | 135°F |
C | 145°F |
D | 165°F |
Question 3 |
What is the FIFO method (first-in, first-out)?
A | Rotating food pans on a buffet line so that the food remains fresh |
B | Marking packaged food items with a use-by date |
C | Storing food items so that the oldest is used first |
D | Washing hands before and after each task |
Question 4 |
When is a foodborne illness considered an "outbreak"?
A | When at least two people experience the same symptoms after eating the same food. |
B | When a person must be hospitalized due to foodborne illness. |
C | When more than one variety of pathogens is discovered in the same food product. |
D | When a foodborne illness is linked to multiple food service establishments. |
Question 5 |
How should a cloth used for wet-wiping be stored?
A | Hang wet clothes in an area that prevents dripping onto food contact surfaces |
B | Store them dry and only mix with a sanitizing solution before each use |
C | In a bucket of sanitizing solution |
D | Never reuse wet-wipe clothes without washing them first |
Question 6 |
What should you do if food shipments are not delivered at the correct temperatures?
A | File a complaint with your regulatory authority |
B | Accept the delivery, but notify your supervisor |
C | Reject the delivery |
D | Bring the food items to the correct temperature within 2 hours |
Question 7 |
Which of the following is an acceptable method for cooling hot TCS food before storage?
A | In an ice-water bath |
B | In the freezer |
C | In the walk-in cooler |
D | On the counter at room temperature |
Question 8 |
Which of the following symptoms is most commonly associated with foodborne illness?
A | A rash or hives |
B | Diarrhea |
C | Congestion |
D | Dizziness or vertigo |
Question 9 |
Which of the following is NOT considered a safe way to thaw frozen meat?
A | In a microwave. |
B | Cooking it while still frozen. |
C | Under hot running water. |
D | In a walk-in cooler. |
Question 10 |
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action?
A | Stay home until the wound or boil is completely healed. |
B | Wear an impermeable bandage and cover with a single-use glove. |
C | Be restricted to duties that do not involve food contact. |
D | Wash hands thoroughly between each task. |
Question 11 |
Handwashing stations are required in which area?
A | Near areas designated for smoke breaks |
B | All of these |
C | Near chemical, dirty linen, and garbage storage areas |
D | In food prep, service, and dishwashing areas. |
Question 12 |
What is a "thermocouple"?
A | A metal probed thermometer |
B | A backflow prevention device |
C | A thermostat in a walk-in cooler |
D | A type of impermeable single-use glove |
Question 13 |
What or who is the most responsible for training new staff about safe food handling practices?
A | Training videos and self-study. |
B | The General Manager. |
C | Staff should already have this knowledge before being hired. |
D | The Certified Food Manager. |
Question 14 |
Which is an example of a physical contaminant?
A | Pathogens on unwashed hands |
B | Bones in a fish fillet |
C | Mold on cheese |
D | Chicken juices on a cutting board |
Question 15 |
Which unused items may be re-served to another customer?
A | You should never re-serve unused food items |
B | Open condiments, such as a dish of salsa |
C | Prepackaged items such as soup crackers |
D | Garnishes, such as a sprig of parsley |
Question 16 |
Where should the scoop for the ice machine be stored between uses?
A | It should not be stored between use. Always bring the ice scoop to the dish room after each use. |
B | In a protected and designated location |
C | Inside the ice machine |
D | On top of the ice machine |
Question 17 |
Raw ground beef and pork should be heated to an internal temperature of 155°F for how many seconds before serving?
A | 13 seconds |
B | Less than 1 second |
C | 15 seconds |
D | 17 seconds |
Question 18 |
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
A | A severe allergic reaction |
B | Jaundice |
C | Diarrhea |
D | An infected wound or boil |
Question 19 |
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
A | More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. |
B | The grinder used to process ground meats has a higher likelihood of harboring pathogens. |
C | Air pockets within the ground meat prevent it from cooking evenly. |
D | Overcooking a whole cut of meat may result in a burnt texture on the surface of the meat. |
Question 20 |
What is the best approach to dealing with pests?
A | Deny pests access to the operation |
B | Work with a licensed pest control operator (PCO) |
C | All of these |
D | Deny pests food, water, and shelter |
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