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?
Training videos and self-study.
The Certified Food Manager.
Staff should already have this knowledge before being hired.
The General Manager.
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?
Pathogens on unwashed hands
Mold on cheese
Bones in a fish fillet
Chicken juices on a cutting board
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action?
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.
Wear an impermeable bandage and cover with a single-use glove.
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
An infected wound or boil
A severe allergic reaction
What is a "thermocouple"?
A backflow prevention device
A type of impermeable single-use glove
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?
File a complaint with your regulatory authority
Bring the food items to the correct temperature within 2 hours
Accept the delivery, but notify your supervisor
Reject the delivery
What is the FIFO method (first-in, first-out)?
Rotating food pans on a buffet line so that the food remains fresh
Washing hands before and after each task
Storing food items so that the oldest is used first
Marking packaged food items with a use-by date
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
Air pockets within the ground meat prevent it from cooking evenly.
More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat.
Overcooking a whole cut of meat may result in a burnt texture on the surface of the meat.
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.
Inside the ice machine
On top of the ice machine
In a protected and designated location
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
In an ice-water bath
In the freezer
On the counter at room temperature
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?
Prepackaged items such as soup crackers
You should never re-serve unused food items
Garnishes, such as a sprig of parsley
Open condiments, such as a dish of salsa
Handwashing stations are required in which area?
In food prep, service, and dishwashing areas.
Near chemical, dirty linen, and garbage storage areas
All of these
Near areas designated for smoke breaks
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 - sanitize - wash - rinse - air dry
Scrape - wash - rinse - sanitize - air dry
Scrape - wash - sanitize - rinse - air dry
Scrape - rinse - wash - sanitize - air dry
How should a cloth used for wet-wiping be stored?
In a bucket of sanitizing solution
Store them dry and only mix with a sanitizing solution before each use
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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