20 Questions Without Explanations
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Question 1 |
Which of the following is NOT considered to be "cross-contamination"?
A | Leaving foods in the temperature danger zone for too long. |
B | Using the same cutting board for chicken and beef. |
C | Storing food on a shelf where it could drip or leak onto the food stored below it. |
D | Mixing raw food with cooked food that will then be served without further cooking. |
Question 2 |
The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?
A | Throw it out |
B | Move the food to a cold storage unit and label it appropriately |
C | Quickly bring the food to the correct temperature |
D | Serve the food as soon as possible |
Question 3 |
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?
A | If it's fresh catch or farmed raised |
B | The SKU number |
C | That it must remain frozen until used |
D | It's Nutrition Facts |
Question 4 |
How long can you safely store ready to eat TCS food in a cooler at a temperature of 41°F or lower?
A | 4 days |
B | 10 days |
C | 7 days |
D | 14 days |
Question 5 |
To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature?
A | 171°F |
B | 212°F |
C | 165°F |
D | 155°F |
Question 6 |
Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135°F to the storage temperature of 41°F or lower?
A | 6 hours |
B | 8 hours |
C | 4 hours |
D | 2 hours |
Question 7 |
The "Temperature Danger Zone" refers to which range of temperatures?
A | 70°F - 125°F |
B | 32°F - 212°F |
C | 41°F - 135°F |
D | 40°F - 140°F |
Question 8 |
Which person is the most susceptible to foodborne illness?
A | A 40-year-old woman |
B | A teenage girl |
C | A foodservice worker |
D | A 65-year-old man |
Question 9 |
If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?
A | 32°F |
B | 40°F |
C | 45°F |
D | 41°F |
Question 10 |
Which of the following is NOT considered an example of a "corrective action"?
A | Rejecting a shipment of food that appears to be spoiled. |
B | Retraining staff who are doing a task improperly. |
C | Throwing out food that has been time-temperature abused. |
D | Asking a customer who is ordering an alcoholic beverage for ID. |
Question 11 |
What is the first step when cleaning and sanitizing stationary equipment?
A | Wash the equipment with soapy water |
B | Unplug the equipment |
C | Disassemble the removable parts |
D | Sanitize the equipment surfaces |
Question 12 |
A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight.Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet - contaminating the clean drinking water.What is this type of contamination called?
A | Cross-contamination |
B | Air-gap resistance contamination |
C | Pressure fluctuation contamination |
D | Cross-connection |
Question 13 |
All items should be stored away from the walls and how many inches from the floor?
A | 6 inches |
B | 10 inches |
C | 8 inches |
D | 4 inches |
Question 14 |
Where is the best place to store cleaning supplies and chemicals?
A | In a separate building outside of the establishment |
B | Near the same area as the garbage so that you can keep both from coming into contact with food |
C | In a designated area that can only be accessed through the dish room |
D | In an area that is used only for this purpose |
Question 15 |
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat.What type of food safety risk does this refer to?
A | Time and temperature abuse |
B | The deliberate contamination of food |
C | Making a corrective action |
D | Poor personal hygiene |
Question 16 |
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?
A | Norovirus |
B | E. coli |
C | Hepatitis A |
D | Salmonella |
Question 17 |
An "immersion probe thermometer" is used for checking the temperature of what?
A | The surface temperature of flat cooking equipment, such as a griddle |
B | The internal temperature of meats |
C | The air temperature of coolers and ovens |
D | The temperature of liquids such as soups, sauces, and frying oil |
Question 18 |
Which activity requires a food handler to wear single-use gloves?
A | Taking out the garbage |
B | Handling ready to eat foods |
C | Washing fruits or produce |
D | Preparing food for cooking |
Question 19 |
Which of the following would require obtaining a "variance" from your regulatory authority?
A | Offering live shellfish from a display tank |
B | Offering customers al fresco style dining |
C | Hiring a food handler who is under the age of 16 |
D | Smoking food as a way to enhance the flavor (but not to preserve it) |
Question 20 |
What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving?
A | 135°F |
B | 155°F |
C | 145°F |
D | 165°F |
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