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20 Questions Without Explanations
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Question 1 |
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. |
Question 2 |
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. |
Question 3 |
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. |
Question 4 |
Which of the following symptoms is most commonly associated with foodborne illness?
Congestion | |
Dizziness or vertigo | |
A rash or hives | |
Diarrhea |
Question 5 |
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 |
Question 6 |
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. |
Question 7 |
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
An infected wound or boil | |
Diarrhea | |
A severe allergic reaction | |
Jaundice |
Question 8 |
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 |
Question 9 |
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 |
Question 10 |
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 |
Question 11 |
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. |
Question 12 |
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 |
Question 13 |
Raw ground beef and pork should be heated to an internal temperature of 155°F for how many seconds before serving?
13 seconds | |
17 seconds | |
Less than 1 second | |
15 seconds |
Question 14 |
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 |
Question 15 |
If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?
165°F | |
135°F | |
145°F | |
41°F |
Question 16 |
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 |
Question 17 |
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 |
Question 18 |
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) |
Question 19 |
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 |
Question 20 |
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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