20 Questions Without Explanations
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A pathogen is considered what type of contaminant?
All of these
What is a "TCS food"?
Unsafe food for people with multiple food allergies.
Food that requires its associated risks to be explained to the customer. Such as a rare or "blue" cooked steak.
A food that was purchased from an unapproved source.
Food that requires time and temperature control for safety.
Which government authority is responsible for writing the codes that regulate food service operations?
The Food and Drug Administration (FDA).
The United States Department of Agriculture (USDA).
State and local health departments.
The Centers for Disease Control and Prevention (CDC).
E. coli is usually contracted from which food?
All of these
These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions?
Ready to eat foods
Which of the following is NOT considered to be one of "The Big Eight" allergens?
Which type of jewelry are you allowed to wear during food preparation?
A plain band ring
A medical bracelet
None of these
In which temperature range do pathogens grow the most rapidly?
140°F - 155°F
125°F - 140°F
40°F - 70°F
70°F - 125°F
What is the easiest and safest way to calibrate a thermometer?
Adjusting the thermometer so that ice-water shows a temperature of 32°F.
Frequently replacing old or worn thermometers with new ones.
Making sure that all thermometers are showing the exact same temperature.
Properly cleaning and sanitizing the thermometer after each use.
A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do?
This food item should only be stored in the freezer
Clearly mark the package with the use-by date
Reject that item
Override the "FIFO" method and use this food item first
Foods should be stored so that those requiring a higher internal cooking temperature are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below it. From top to bottom, which is a correct storage arrangement?
(1)Ready-to-eat food (2)Seafood (3)Whole cuts of beef or pork (4)Ground meats (5)Whole and ground poultry
(1)Ground meats (2)Whole and ground poultry (3)Ready-to-eat food (4)Seafood (5)Whole cuts of beef or pork
(1)Seafood (2)Whole cuts of beef or pork (3)Ground meats (4)Whole and ground poultry (5)Ready-to-eat food
(1)Whole cuts of beef or pork (2)Ground meats (3)Whole and ground poultry (4)Ready-to-eat food (5)Seafood
What type of establishment should not serve raw seed sprouts?
A buffet-style restaurant
Any establishment without a designated salad bar
A senior living home
A sushi restaurant
When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature?
Between the meat and the bone
In the side of the meat
In the thickest part of the meat
In the top of the meat
What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving?
You are reheating a TCS food from the cooler for immediate service to a guest. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving?
You can safely serve it at any temperature
At least 135°F
At least 155°F
At least 165°F
If you will be holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?
"Coving" is recommended for foodservice establishments. What is it?
A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective
Signage instructing employees to wash hands before returning to work
A backflow prevention device. It is used to prevent cross-connection in plumbing fixtures.
A method used to periodically check the temperature of a commercial oven
What is a "backflow prevention device" intended for?
To ensure the proper concentration of sanitizing and cleaning agents
A plumbing system that creates three separate drains for a three-compartment sink.
Adjusting the water pressure in a dishwasher
What is a commonly used chemical sanitizer?
All of these
How often should a soft-serve yogurt machine be cleaned and sanitized?
Before refilling ingredients
Once a day
After every shift
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