20 Questions Without Explanations
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Which of the following is considered a common risk factor that may lead to foodborne illness?
All of these are common risk factors.
Purchasing food from unsafe sources.
Holding food at incorrect temperatures.
Failing to cook food correctly.
Which of the following is NOT considered a "TCS food"?
Sprouts and sprout seeds
A baked potato
What is the best example of the "fecal-oral route" of contamination?
A sick employee sneezes on ready-to-eat food.
Unfinished food is re-served to another customer.
A food handler does not wash their hands after using the restroom.
Pests are allowed to enter the establishment.
Which type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene?
What is the first step to correctly washing your hands?
Apply soap and water
Apply an antibacterial solution
Wet hands and fingers
Wet hands and arms
Which symptom should cause a sick employee to be excluded from a food service establishment?
Using color-coded cutting boards and utensils is an effective strategy to help prevent what?
A pest infestation
Poor personal hygiene
When receiving a shipment of milk, eggs or live shellfish, the air temperature of the shipping container should be...
135°F or higher
45°F or lower
41°F or lower
Outside of the "temperature danger zone"
A cold storage unit must have a reliable thermometer. Where should the thermometer be located?
As close to the food as possible
Near the coldest part of the unit
Near the center of the unit
Near the warmest part of the unit
Which of the following is an acceptable method for improving the appearance of food?
None of these
Using food additives or color additives
Using colored overwraps
Installing colored light fixtures
When is a foodservice operation able to hold or display TCS foods without temperature control?
A foodservice operation should never hold or display TCS food without temperature control.
If the internal temperature of the food is taken at least every 4 hours.
After receiving approval in advance by the regulatory authority.
If the food is NOT being served to a high-risk population.
What is the minimum internal temperature that raw poultry should be heated to before serving?
145°F for 15 seconds
135°F for 15 seconds
155°F for 17 seconds
165°F for less than 1 second
Food from plants that will be hot held for service should be cooked to what temperature?
You are reheating previously cooked TCS food from the cooler that will be hot-held for service to guests. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot-held?
135°F for 15 seconds
155°F for 15 seconds
The food can be safely put into hot holding at any temperature
165°F for any amount of time
If you will be holding a COLD 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?
A dishwashing machine should have the ability to measure which of the following?
All of these
The concentration of cleaning and sanitizing agents
What is a grease trap?
A plumbing fixture that prevents grease buildup from blocking drains
A designated container for properly disposing used oil from deep fryers.
A channel running along the base of a flat top grill for collecting debris.
The floor area near the deep fryers that can be hazardous, often causing slips and falls.
What is the best way to ensure the proper concentration of chemical sanitizers?
Only use pre-mixed sanitizers
Use a test kit
Use your judgment based on experience
Closely follow the manufacturer's instructions
In order from left to right, what should be placed in a three-compartment sink for manual dishwashing?
Detergent and water - a rinse sprayer - sanitizing solution
Detergent and water - clean water - sanitizing solution
Sanitizing solution - detergent and water - clean water
Clean water - sanitizing solution - Detergent and water
Which of the following is considered by the regulatory authority to be an imminent health hazard?
All of these
A sewage backup
An electrical power outage
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