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