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