ServSafe Study Guide for Managers

This ServSafe Study Guide will help you prepare for the ServSafe Manager exam. The ServSafe Manager curriculum (training course) as well as the exam focus on six categories of food safety in a commercial restaurant. They are:

1) Foodborne Microorganisms & Allergens

2) Personal Hygiene

3) Purchasing, Receiving and Storage

4) Preparation, Cooking, and Serving

5) Facilities, Cleaning/Sanitizing, and Pest Management

6) Regulatory Authorities

Our ServSafe Study Guide is also separated into these six categories and is presented in a practice test format. Each question has an explanation for the correct answer.

The reason this method is useful is that you are able to determine which categories you need more study and practice. When you find your problem categories, you can then refer to the ServSafe Manager textbook, online course, or training videos for more study.

Foodborne Microorganisms & Allergens (49 Questions)

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Question 1

What pathogen is the greatest risk found in raw chicken?

A	E. coli
B	Salmonella
C	Hepatitis A
D	Norwalk Virus or NoroVirus

Question 1 Explanation:

Salmonella is the greatest risk found in raw chicken. Salmonella is a bacteria associated with poultry and egg products causing nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration. To prevent this pathogen from becoming a risk in your restaurant, cook the chicken thoroughly, avoid cross-contamination, and use sanitary practices.

Question 2

The “Danger Zone” for biological growth in food is defined as:

A	32°F to 160°F
B	36°F to 140°F
C	41°F to 135°F
D	32°F to 140°F

Question 2 Explanation:

The Danger Zone for biological food contamination is defined as the temperature range of 41°F to 135°F. Within this temperature zone, harmful bacteria, viruses, and pathogens can grow within the food and reproduce. For this reason, it is important to limit the amount of time you keep food in this range to a minimum.

Question 3

The three categories of food contaminants are best described as:

A	Chemical, Biological, and Physical Hazards
B	Human, Microbial, and Viral Hazards
C	External, Internal, and Customer Hazards
D	Chemical, Customer, and Staff Hazards

Question 3 Explanation:

The three categories of food contaminants are Chemical, Biological, and Physical Hazards. All hazards found within a restaurant environment can be placed into these three categories so it is important to think of all three categories when making food safety decisions.

Question 4

Foods that have a water activity of 0.85 or above are considered:

A	Hazardous Foods
B	Potentially hazardous foods
C	Spoiled foods
D	Do not need to be refrigerated

Question 4 Explanation:

Potentially hazardous foods are foods that have a water activity of 0.85 or above. This critical value of water activity indicates that food is susceptible to foodborne pathogens. Therefore, any food above this limit should be given special care in a restaurant environment. Special care includes refrigeration, limiting the amount of time in the Danger Zone, and marking these foods with the date of entry into the restaurant.

Question 5

The presence of microorganisms is a form of:

A	Chemical Hazard
B	Biological Hazard
C	Physical Hazard
D	Potentially Hazardous Food

Question 5 Explanation:

Microorganisms are a form of biological hazard. Since microorganisms are of a biological nature, they fit into the category of biological hazards.

Question 6

Bacteria, viruses, parasites, and mold are all causes of foodborne illnesses. What is the other cause of foodborne illnesses?

A	Inherently poisonous foods
B	Foods with common allergens
C	Toxic contamination
D	All of the above

Question 6 Explanation:

Contamination by chemicals or other toxins is the final source of foodborne illnesses after bacteria, viruses, parasites, and mold. The U.S. Food and Drug Administration lists chemical contaminants, metals, natural toxins, and pesticides as the primary causes of non-pathogenic foodborne illnesses. Natural toxins are generally a byproduct of food processing techniques and do not include toxins associated with inherently poisonous foods, such as some species of mushrooms or fish. Allergies are immunological conditions that are triggered by allergens, but allergic reactions are not considered a foodborne illness.

Question 7

The pathogen most associated with undercooked beef, especially hamburger, is:

A	Norovirus
B	Salmonella
C	E.Coli
D	Hepatitis A

Question 7 Explanation:

E coli. is the pathogen most often associated with undercooked beef. Of particular concern is E. coli 0157:H7, a powerful strain of E. coli which is among several strains of E. coli with negative consequences for many specific groups. To avoid E. coli from becoming problematic within your restaurant, make sure to avoid cross-contamination and cook beef to a well-done temperature.

Question 8

Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?

A	Clostridium perfringens
B	E. coli
C	Salmonella
D	Norovirus

Question 8 Explanation:

Clostridium perfringens is the type of bacteria most of associated with foods that have been left in the danger zone for more than four hours. It is often referred to as the “cafeteria germ” since many outbreaks are associated with foods sitting in food steamers for more than four hours. To reduce the chance of this bacteria from becoming a problem, make sure to limit the amount of time food spends in the danger zone.

Question 9

The two categories of microbial induced food borne illness can be described through the following two terms:

A	Intoxication and Contaminant
B	Infection and Intoxication
C	Contaminant and Expulsion
D	Expulsion and Intoxication

Question 9 Explanation:

Infection and Intoxication are the two categories of microbial induced foodborne illness. Intoxication refers to the chemical byproducts produced by microorganisms which can get you sick, while infection refers to the penetration of microorganisms into the body through the digestive tract.

Question 10

Which of the following is an example of a biological contaminant?

A	Wood shavings in a glass of milk
B	Dirt on a mushroom
C	Norovirus in shellfish
D	Bleach in a cup of coffee

Question 10 Explanation:

Norovirus in shellfish is an example of a biological contaminant. Since a virus is a biological entity, it is a form of biological contaminant.

Question 11

Foods that have a pH of 4.6 or above are considered:

A	Acidic Foods
B	Potentially Hazardous Foods
C	Pickled Foods
D	All of the above

Question 11 Explanation:

Potentially hazardous foods are foods with a pH of 4.6 or above. Foods below this pH are not considered a hazard since the pH is too low for any food pathogen to survive. Examples include soda and vinegar.

Question 12

Salmonella poisoning is most often associated with the following source:

A	Under-cooked Eggs and Poultry
B	Pasteurized Milk
C	Frozen Butter
D	Hand Made Bread

Question 12 Explanation:

Salmonella poisoning is most often associated with undercooked eggs and poultry products. While raw milk can be a source of salmonella poisoning, pasteurized milk is not a source within the expiration date.

Question 13

Which of the following is an example of a physical hazard found in food?

A	Chicken bones
B	Pesticides
C	Mold
D	Cleaning agents

Question 13 Explanation:

Chicken bones are a source of physical hazards found in food. The remaining answers are examples of chemical and biological hazards.

Question 14

Of the bacteria listed, which one is commonly linked to cooked rice?

A	Listeria monocytogenes
B	Bacillus cereus
C	Staphylococcus aureus
D	Toxoplasma gondii

Question 14 Explanation:

Bacillus cereus is the bacteria most commonly linked to cooked rice.

Question 15

Of the following listed food pathogens, which one is most often associated with the consumption of under-cooked or raw seafood?

A	Vibrio vulnificus
B	Norovirus
C	Hepatitis C
D	Aspergillus

Question 15 Explanation:

Vibrio vulnificus is the pathogen most commonly associated with foodborne illness when compared to the above list. Symptoms include diarrhea, stomach pain, and vomiting lasting two to eight days. May result in a blood infection or death to those with a weak immune system.

Question 16

Jaundice (yellowing of the skin and eyes) is a sign of what food borne illness?

A	E. coli
B	Norovirus
C	Hepatitis A
D	Salmonella

Question 16 Explanation:

Jaundice is a sign of Hepatitis A, which can cause damage to the liver. Cold cuts and sandwiches, raw vegetables and salads, raw or undercooked shellfish, and iced drinks are commonly implicated in outbreaks.

Question 17

Which of the following is a chemical contaminant?

A	Detergent
B	Glycerol
C	Unwashed vegetables
D	All of the above

Question 17 Explanation:

Detergent is considered a chemical contaminant. While detergent is often used in dishwashers and at the pot washing station, when it comes to consuming food, having a chemical detergent present in the food is certainly an example of a chemical hazard. Glycerol, also known as glycerine or propanetriol, is a non-toxic artificial sweetener, so it is not a contaminant. Unwashed vegetables may have residual pesticides on them, but they are more likely to harbor biological contaminants such as disease.

Question 18

The greatest threat of Salmonella contamination can be traced to which of the following foods?

A	Flour
B	Poultry
C	Beef
D	Soda

Question 18 Explanation:

Salmonella contamination is most often linked to poultry products. Symptoms of Salmonella poisoning include stomach pain, diarrhea, nausea, fever, and headache. Symptoms can persist for up to seven days.

Question 19

A parasite is best defined as:

A	A nonliving entity that transfers DNA
B	A really annoying cook
C	An animal which requires another animal for growth
D	A species of bacteria

Question 19 Explanation:

A parasite is best defined as an animal which requires another animal for growth. Parasites require hosts to grow and live, so they are of particular concern when it comes to the food chain.

Question 20

Anisakis food poisoning is commonly associated with which of the following foods?

A	Fresh fruit
B	Tofu
C	Raw chicken
D	Wild salmon

Question 20 Explanation:

Anisakis food poisoning is most often associated with wild salmon. Anisakis food poisoning is often associated with freshwater fish, making thorough cooking of freshwater fish an important part of food safety.

Question 21

Of the following listed hazards, which one is considered a biological hazard?

A	Sneezing on food
B	Mixing chemicals and food
C	Metal shards on a counter
D	Pesticides in dry storage

Question 21 Explanation:

Sneezing on the food is considered a biological hazard. Since the nose contains microbes and other biological hazards, the act of sneezing can be traced to a biological hazard.

Question 22

A food borne intoxication occurs when:

A	Too much wine is used when cooking
B	Parasites enter the blood stream
C	Toxins produced by pathogens enter the body
D	Bleach is accidentally added to the food

Question 22 Explanation:

A foodborne intoxication occurs when toxins produced by pathogens enter the body. Sometimes, the bacteria is not a problem itself; it is the chemical toxins produced by the bacteria that are harmful to humans. For this reason, the term intoxication is just as important to remember as Infection.

Question 23

Which of the following is a common food mold?

A	Yeast
B	Cladosporium
C	E. coli
D	None of the above

Question 23 Explanation:

Cladosporium is a common food mold. This mold is often associated with poultry products and can cause food borne illness.

Question 24

A foodborne infection occurs when:

A	Toxins in bacteria reach a dangerous level
B	Bacteria enter the bloodstream
C	A customer is exposed to HIV
D	A food has a foamy outer surface and smells nutty

Question 24 Explanation:

A foodborne infection occurs when bacteria enter the bloodstream. As the bacteria makes its way through the digestive system, harmful microbes can break through the wall of the digestive tract and become a menace to the health of consumers.

Question 25

The greatest threat of Norovirus contamination can be traced to which of the following foods?

A	Oysters
B	Drinking water
C	Beer
D	Soy Sauce

Question 25 Explanation:

Norovirus contamination is most often associated with oysters. While oysters are the answer to this question, norovirus can be traced to many types of food including fruit and vegetables.

Question 26

Which of the following foods can lead to serious illness, even death?

A	Home infused olive oil with garlic and herbs
B	Powdered eggs
C	White vinegar
D	Canned soda

Question 26 Explanation:

Home infused olive oil with garlic and herbs is a food that can lead to serious illness, even death. The reason is due to the fact that garlic and herbs can contain harmful bacteria that thrive in an oil environment. Also, home-infused oil should not be used in the restaurant. To avoid this issue, make sure to infuse oils in the kitchen and to throw any remaining oil out at the end of the night.

Question 27

The bacteria Vibrio vulnificus is commonly associated with which of the following foods?

A	Fruit
B	Flour
C	Shellfish
D	Raw chicken

Question 27 Explanation:

Vibrio vulnificus is commonly associated with shellfish. In particular, this type of bacteria is often associated with eating under-cooked or raw shellfish. With symptoms including diarrhea, stomach pain, and vomiting, this illness can last up to eight days.

Question 28

What method do bacteria use to reproduce?

A	Releasing spores
B	Dividing in two
C	Merging and then dividing
D	All of the above

Question 28 Explanation:

Bacteria reproduce asexually by dividing in two. This manner produces two single-celled organisms with the same genetic content.

Question 29

Of the following listed foods, which one is most likely to cause a foodborne illness?

A	Canned tomato juice
B	Cooked rice
C	Whole wheat flour
D	Powdered egg white

Question 29 Explanation:

Cooked rice is the food listed that is most likely to cause foodborne illness. While dry rice is not likely to cause a problem related to food safety, once the rice is cooked, spores can propagate in the cooked rice, making the food a potential food safety risk.

Question 30

When a food product comes into contact with something that contains toxic chemicals:

A	A biological hazard occurs
B	A chemical hazard occurs
C	A physical hazard occurs
D	A tangible hazard occurs

Question 30 Explanation:

When a food product comes into contact with a toxic chemical, a chemical hazard occurs. To avoid this from happening, make sure that no toxic chemical is present when preparing food in the kitchen.

Question 31

Which of the following events is a key factor in the rapid growth of microorganisms?

A	Personal hygiene
B	A humid kitchen
C	Time and temperature
D	Exposure to bleach

Question 31 Explanation:

Time and temperature control is a key factor in the rapid growth of microorganisms. While personal hygiene and the humidity of a kitchen can play a role in the presence of bacteria, as well as a bacteria’s ability to grow, the factors of time and temperature are directly responsible for the growth rate of bacteria.

Question 32

Which of the following items would most likely cause food to become unsafe?

A	Earrings
B	A red colored shirt
C	A Yankee’s hat
D	Black leather shoes

Question 32 Explanation:

Earrings are the items that would most likely cause food to become unsafe. While the listed shirt, ha, and shoes do not pose risks to the food itself, an earring could easily fall into the food, becoming a physical hazard.

Question 33

The greatest threat of E. coli contamination can be traced to which of the following foods?

A	Raw oysters
B	Ground beef
C	Raw poultry
D	Eggs

Question 33 Explanation:

The greatest threat of E. coli contamination can be traced to ground beef. Beef and beef products are the major cause of E. coli related illness, with ground beef being of particular concern. To avoid this illness, make sure to cook the meat to a temperature of 165°F.

Question 34

The food pathogen Clostridium Botulinum is often associated with which of the following foods?

A	Canned foods
B	Herb-infused oils
C	Smoked or salted fish
D	All of the above

Question 34 Explanation:

Clostridium botulinum is often associated with canned foods, smoked fish, and salted fish. These bacteria thrive in environments where the level of available oxygen is quite low. To avoid these bacteria, make sure to only use properly canned foods and smoked or salted fish that comes from a reputable dealer.

Question 35

Bovine Spongiform Encephalopathy is more commonly known as:

A	The pig disease
B	West Nile Virus
C	Mad Cow Disease
D	Lupus

Question 35 Explanation:

Bovine Spongiform Encephalopathy is more commonly known as Mad Cow Disease. A protein-based food pathogen, this debilitating disease is caused by a deformed protein within a cow’s central nervous system. Unfortunately, no amount of cooking will degrade this protein, so there is no way to protect restaurant customers from contracting Mad Cow Disease.

Question 36

What is the level of water activity required for microorganisms to grow?

A	0.92
B	0.15
C	0.85
D	0.83

Question 36 Explanation:

The level of water activity required for microbial growth is 0.85. Any level higher than this is considered an environment prone to bacterial growth. For this reason, it is important to treat all foods with water activities above this value as a potentially hazardous food. Water activity (aw) is a measurement of the moisture content of food, expressed as a ratio of the vapor pressure in the food item in a given condition vs. the vapor pressure of distilled water in the same condition. The amount of unbound H2O molecules present in food generally correlates directly to the likelihood of microbial growth on the food, including yeasts, molds, and bacteria.

Question 37

Listeria monocytogenes is of particular concern because:

A	It is a bacteria
B	It is a mold
C	Can grow slowly in refrigerators
D	None of the above

Question 37 Explanation:

Listeria monocytongenes is of particular concern because these bacteria can grow slowly in refrigerators. For this reason, it is important to use foods quickly in your restaurant and not let them sit for excessive amounts of time.

Question 38

Norwalk virus is typically associated with which of the following transmission vectors?

A	Raw oysters
B	Person to person contact
C	Water
D	All of the above

Question 38 Explanation:

All of the above-listed transmission vectors are typically associated with the Norwalk virus. While it is difficult to control the presence of this virus presence in water and oysters, it is certainly easy to contain the spread of this virus from person to person. Make sure to keep all sick workers at home and to have working employees wash their hands and remain within an acceptable code of personal hygiene.

Question 39

Yersiniosis is a foodborne pathogen typically associated with which of the following foods?

A	Milk
B	Cheese
C	Eggs
D	All of the above

Question 39 Explanation:

Yersiniosis is a foodborne pathogen typically associated with milk. This pathogen has an incubation time of one to three days and can cause enterocolitis and appendicitis.

Question 40

Tetrodotoxin is a toxin associated with which of the following foods:

A	Moldy cheese
B	Tomatoes
C	Pufferfish
D	Garlic

Question 40 Explanation:

Tetrodotoxin is a toxin naturally found in many pufferfish species. If the puffer fish is not cleaned and served properly, it is very likely to be toxic. For this reason, it is never recommended that you attempt to serve this fish in your restaurant unless you have been properly trained on how to clean and serve it.

Question 41

Aflatoxins are typically associated with which of the following foods?

A	Milk
B	Peanuts
C	Cheese
D	Butter

Question 41 Explanation:

Aflatoxins are typically associated with peanuts. Under favorable conditions of temperature and humidity, these fungi grow on certain foods and feeds, resulting in the production of aflatoxins.

Question 42

Foodborne illnesses can be caused by:

A	Manufacturing mistakes
B	Not washing hands
C	A sick employee
D	All of the above

Question 42 Explanation:

Foodborne illnesses can be caused by manufacturing mistakes, poor hygiene, and exposure to a person with contagious illnesses. While you can control the work of a sick employee by keeping them at home, as well as control hand washing, manufacturing mistakes is a factor out of your hands. To avoid this problem, make sure to take care when receiving goods into the restaurant.

Question 43

Which of the following is NOT a potentially hazardous food?

A	Tomatoes
B	Sea salt
C	Grouper
D	Veal shoulder

Question 43 Explanation:

Sea salt is not a potentially hazardous food. Since tomatoes, grouper, and veal have specific perishable requirements as well as other dangers, the only possible answer to this question is sea salt. With a very low water activity, sea salt is not considered a potentially hazardous food.

Question 44

Giardia Lamblia is a type of:

A	Bacteria
B	Parasite
C	European beverage
D	Virus

Question 44 Explanation:

Giardia lamblia is a type of parasite. Giardia lamblia (intestinalis) is a single-celled animal, i.e., protozoa, that moves with the aid of five flagella. In Europe, it is sometimes referred to as Lamblia intestinalis.

Question 45

Which of the following is an example of a chemical contaminant?

A	Chicken bones
B	Listeria monocytongenes
C	Bleach
D	Hair

Question 45 Explanation:

Bleach is an example of a chemical contaminant. Listeria is a biological hazard, while chicken bones and hair are considered physical hazards.

Question 46

Wheezing, hives, and puffy eyes are symptoms of:

A	Foodborne pathogens
B	Norovirus
C	Allergies
D	Really hot soup

Question 46 Explanation:

Wheezing, hives and puffy eyes are symptoms that someone in the restaurant is having an allergic reaction. If you encounter this problem, you should contact emergency medical technicians or paramedics immediately.

Question 47

Which of the following is NOT a common characteristic of potentially hazardous foods?

A	They have a low water activity
B	They are neutral or slightly acidic
C	They have a high protein content
D	All of the above are common characteristics of potentially hazardous foods

Question 47 Explanation:

Foods that are potentially hazardous do not typically have a low water activity since low water activity limits the ability of microbes to grow on the food.

Question 48

Which of the following is an example of a physical contaminant?

A	Chicken bones
B	Cleaning chemicals
C	Pesticides
D	Sneezing

Question 48 Explanation:

Chicken bones are an example of a physical contaminant. To reduce the incidence of this physical hazard from affecting your food, make sure to thoroughly clean the chicken when cutting for use.

Question 49

The greatest threat of Salmonella contamination can be traced to which of the following foods:

A	Eggs
B	Turkey meat
C	Chicken wings
D	All of the above

Question 49 Explanation:

All of the above-listed foods are potential sources of salmonella poisoning. Since all of the foods are poultry derived, it is fair to expect that they are potential sources of salmonella poisoning.

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Personal Hygiene (25 Questions)

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Question 1

What is the first action someone should take when entering the restaurant for a work shift?

A	Sign their time card/clock in
B	Wash hands
C	Change into work clothes
D	Communicate with the staff

Question 1 Explanation:

Upon entering the restaurant for a work shift, someone should first wash their hands. Washing your hands is the first action you should take when entering the restaurant for a shift since this reduces the risk of microbes, viruses, and other pathogens from making contact with any surface within the kitchen, front of house work station, as well as many other areas that are used throughout the day.

Question 2

When you are not feeling well and have a sore throat or diarrhea, you should:

A	Tell your coworkers that you are sick and to keep a distance
B	Wash your hands constantly during your shift
C	Take some medicine and continue to work
D	Stay at home

Question 2 Explanation:

You should stay at home when you are feeling sick. This is especially true when you feel like you have a sore throat, have diarrhea, or have a fever. The reason for this safety precaution is due to the fact that you can get other people sick rather easily when you are sick. During the first couple of days of your illness, this is even more so.

Question 3

The correct time to wash your hands is after which one of the following events?

A	After taking a break, smoking a cigarette, or eating
B	Using the toilet
C	Touching meat, fish, or poultry
D	All of the above

Question 3 Explanation:

All of the above-mentioned events are the correct time to wash your hands. Hand washing is perhaps the most important aspect of food sanitation, so it is important to constantly wash your hands to avoid food safety issues.

Question 4

Hand Sanitizers are an acceptable form of hand sanitation because:

A	They are just as effective as washing your hands
B	They kill all of the bacteria on your hands
C	Provide more protection than washing your hands
D	It is not an acceptable form of hand sanitation

Question 4 Explanation:

Hand sanitizers are not an acceptable form of hand sanitation because they do not kill all forms of food hazards. Hand sanitizers cannot remove chemical or physical hazards and only kill 99.9% of bacteria. Since there are billions of bacteria on your hands, millions will survive, even if 99.9% are killed. For these reasons, the only form of acceptable hand sanitation is to properly wash your hands.

Question 5

Of the following listed items, which is not permitted for employees to wear in a restaurant kitchen?

A	Prescription eyeglasses
B	Jewelry
C	Baseball hats
D	All of the above are not permitted

Question 5 Explanation:

Jewelry is not permitted in a restaurant kitchen for employees to wear. This is due to the fact that jewelry, including watches, can easily slip off the employee and land in the food, becoming a physical hazard. Prescription eyeglasses are permitted for those who have a legitimate need. Baseball hats can be used instead of a plastic or paper hat.

Question 6

A worker at a French bistro comes into work with a sore throat and fever. The correct action for the manager to take is:

A	Have the employee work as the hostess
B	Slice raw foods in the kitchen
C	Clean dishes
D	Send the worker home

Question 6 Explanation:

Sending the worker home is the proper action to take if he or she comes into work with a sore throat and fever. To minimize risks to the customers and wait staff, it is best to limit the employee’s exposure by sending them home. Having them work in any capacity can make your entire staff sick, which might cause you to shut your restaurant down for a couple of days.

Question 7

While chopping vegetables, a kitchen worker cuts his hand. The proper process for the worker to follow is:

A	Wrap his hand in duct tape and continue to work
B	Put a plastic glove on and return to work
C	Use one hand
D	Wash the wound, bandage, then place a glove on the hand and return to work

Question 7 Explanation:

The employee should wash the wound with water, place a bandage over the wound, then cover the hand with a single-use plastic glove. This ensures that the wound has been properly treated and eliminates the chance of blood entering the food. If the wound is deep or if the employee begins to faint, it is best to take the worker to the hospital for evaluation.

Question 8

Hand washing stations should include all of the following except:

A	Hot and cold water
B	Soap
C	Cloth towel
D	Waste bin

Question 8 Explanation:

Hand washing stations should include all of the listed articles, expect a cloth towel. A cloth towel is a source of contamination since it can stay at the hand sink for long periods of time without being changed. In addition, more than one person will use the towel. Instead, paper towels should be placed at hand washing stations.

Question 9

Hands should be washed with water and soap for at least how long?

A	Five seconds
B	Ten seconds
C	Fifteen seconds
D	Twenty seconds

Question 9 Explanation:

Hands should be washed with water and soap for at least twenty seconds. While it is perfectly fine to wash your hands with water and soap for more than twenty seconds, a time of at least 20 seconds is needed to ensure properly cleaned hands.

Question 10

A worker in your restaurant spends the entire eight hour shift shaping hamburger patties. How often should the employee change his or her gloves?

A	Every two hours
B	Every hour
C	Every four hours
D	Once a shift

Question 10 Explanation:

The worker should change gloves every hour. Since food pathogens can grow on gloves during the course of the patty making process, it is important to change gloves every hour to avoid bacterial growth.

Question 11

If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action is:

A	Give him a stick of deodorant
B	Make fun of the employee
C	Send the employee home
D	Ignore the problem

Question 11 Explanation:

You should send the employee home if they come into work with dirty fingernails, unkempt hair, and smell of body odor. Any unsanitary employee should be sent home to correct their appearance, at which time they may return to work.

Question 12

Which of the following actions is considered unsafe for the kitchen staff?

A	Chewing gum while working
B	Taking a cigarette break, then washing hands
C	Overcooking a pasta dish
D	Wearing white shoes in a kitchen

Question 12 Explanation:

Chewing gum while working is considered unsafe for the kitchen staff. While gum limits a cook’s ability to taste, the gum can also become lost in food meant for customers. This makes gum an unsafe employee practice.

Question 13

Employees should wash hands after performing all of the following events, except:

A	Smoking
B	Eating
C	Taking a break
D	Washing dishes

Question 13 Explanation:

Employees should always wash their hands directly after all actions listed except washing dishes. While it is important for employees to wash hands regularly, there is no direct reason to wash your hands after washing dishes.

Question 14

The most important action a cook can take to control foodborne disease is:

A	Washing their hands often
B	Wearing a hair net or some other sort of hair covering
C	Washing their uniform daily
D	Wearing gloves

Question 14 Explanation:

Washing hands often is the best action a cook can take to control foodborne diseases. While there are many required actions on the part the kitchen staff, washing hands is perhaps the most important tool in a food handler’s safety arsenal.

Question 15

Two kitchen workers decide to take a break and step outside. The correct action for the non-smoking employee is to:

A	Return to work
B	Wash hands then return to work
C	Take a longer break
D	Start smoking

Question 15 Explanation:

The correct action for the non-smoking employee to take is to wash his or her hands then return to work. No employee can return to work after taking a break without washing his or her hands.

Question 16

If an employee comes to work with severe diarrhea and the chills, the most appropriate action for the manager to take is:

A	Buy more toilet paper
B	Have the worker do administrative duties
C	Send the employee home
D	Have the employee peel onions in the kitchen

Question 16 Explanation:

If an employee comes to work with severe diarrhea and chills, the most appropriate action for the manager to take is to send the employee home. Since these two factors are a good indicator of foodborne illness, it is best to send the employee home until they are feeling better.

Question 17

What is the most important personal hygiene practice?

A	Wearing a hat in the kitchen
B	Washing your hands
C	Taking jewelry off before working
D	All of the above

Question 17 Explanation:

Washing your hands is the most important personal hygiene practice. While the other answers are important aspects of personal hygiene, by far the most important step you can take to prevent foodborne illness is to wash your hands.

Question 18

Which of the following items is prohibited in an employee bathroom?

A	Hand soap
B	Hot and cold water
C	Cloth towels
D	Hand washing sign

Question 18 Explanation:

Cloth towels are not permitted in a restaurant’s employee bathroom. Instead, paper towels should be provided to avoid any amount of contamination within the restaurant.

Question 19

After you have washed your hands, which of the following items is an acceptable item to dry your hands with?

A	Your kitchen apron
B	Single-use paper towels
C	A cloth towel
D	None of the above

Question 19 Explanation:

After you have washed your hands, a single-use paper towel is an acceptable item to dry your hands with. While a cloth item might sound acceptable, cloth items should never be used to dry your hands.

Question 20

Employee training concerning personal hygiene should start:

A	Within the first month of employment
B	After the employee has been hired
C	During the first working shift
D	After the first working shift

Question 20 Explanation:

An employee should begin to be trained in matters concerning personal hygiene after the employee has been hired. This ensures that the employee will come to his or her first day of work in a sanitary and acceptable manner.

Question 21

In a restaurant, hand sanitizer can be used after:

A	Clocking in
B	Going to the bathroom
C	Washing hands
D	The dishwasher

Question 21 Explanation:

Hand sanitizer can be used only after washing your hands. Since there is no substitute for washing your hands, the only logical time you could use hand sanitizer is during a time when it will not affect the ability to kill germs; in particular, after washing your hands.

Question 22

Of the following listed items, which one is a kitchen employee permitted to wear when working in the kitchen?

A	Diamond ring
B	Eyeglasses
C	Wig
D	Large gold chain

Question 22 Explanation:

Of the listed items, a kitchen employee is permitted to wear eyeglasses when working in the kitchen. While all non-essential items should be taken off before working, items which are required to wear on the part of the employee are perfectly acceptable.

Question 23

An employee enters the restaurant and changes, clocks in, sanitizes their hands and begins to work. What did this employee forget?

A	Cleaning their shoes
B	Communicating with the manager
C	Finding the prep list
D	None of the above

Question 23 Explanation:

The employee has forgotten to wash their hands, which is not listed as an answer choice. While the employee used hand sanitizer, they did not sanitize their hands using the correct process. Remember, nothing substitutes for washing your hands correctly.

Question 24

Food handlers should wash their hands after which of the following events?

A	Taking out the garbage
B	Touching cleaning chemicals
C	Handling raw poultry
D	All of the above

Question 24 Explanation:

All of the above-listed answers require kitchen workers and other food handlers to wash their hands. Since all the answers are potential chemical or biological hazards, employees should make sure to wash their hands to prevent cross contamination.

Question 25

Which of the following rules is the most important regarding the safety of food in the restaurant?

A	Consulting with the Department of Health
B	Rodent control
C	Washing hands
D	Training staff

Question 25 Explanation:

Washing hands is the most important rule to follow to ensure proper food safety in your food service establishment. While the other answers are important, there is no substitute or greater rule than hand washing.

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Purchasing, Receiving and Storage (53 Questions)

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Question 1

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

A	Placing the oldest product on top of newer product
B	Ordering foods for a few days at a time only
C	Placing a date of arrival on all foods
D	Smelling the food to make sure it is fresh

Question 1 Explanation:

Placing a date of arrival on all foods that enter the restaurant helps to avoid food spoilage since it gives you a firm answer as to when the food arrived. From here, you can determine the shelf life of the individual ingredient so that there is no question as to the freshness. While the remaining answers might have some merit, they are incomplete and do not assure the date of entry into the restaurant.

Question 2

Foods should not be kept in the Danger Zone for more than:

A	1 hour
B	4 hours
C	10 hours
D	1 eight hour shift

Question 2 Explanation:

Food should not be kept in the Danger Zone for more than four hours. Any amount of time more than four hours is considered long enough to allow food pathogens to grow to dangerous levels within the food.

Question 3

Foods that are decomposed or produced in unsanitary conditions are considered:

A	Adulterated Foods
B	Potentially Hazardous Foods
C	Gourmet
D	Potable

Question 3 Explanation:

Adulterated Foods are foods that are decomposed or have been produced in unsanitary conditions. Since these two conditions will most certainly lead to foodborne illness, it is important to label foods with their date of entry into the restaurant, as well as source foods from reputable sources.

Question 4

Of the following listed foods, which category requires you to save and store tags related to the date and place of origin?

A	Raw Chicken
B	Ground Beef
C	Clams and Oysters
D	Raw Vegetables

Question 4 Explanation:

Clams and oysters (and other crustaceans) require that you remove and save the tags, which display information regarding the date and place of origin. Since these two foods are often eaten raw and are associated with foodborne illness, it is important that you keep the tags related to any of these products in your records.

Question 5

A package of opened hot dogs should only be used for no more than which amount of days?

A	2 days
B	1 week
C	5 days
D	1 day

Question 5 Explanation:

A package of opened hot dogs should only be used for a period of one week or less. Any time above this limit might result in foodborne illness.

Question 6

At what temperature maximum should your refrigerator be kept at all times?

A	30°F
B	40°F
C	45°F
D	32°F

Question 6 Explanation:

Your refrigerator should always be kept at a temperature of 40°F or below. Since the Danger Zone starts at 41°F, it is important to keep all perishable foods at a temperature of 40°F or below.

Question 7

Which of the following foods is considered a potentially hazardous food?

A	Saltines
B	Flour
C	Strawberries
D	Vinegar

Question 7 Explanation:

Strawberries are considered a potentially hazardous food. This is due to the perishable nature of strawberries and the fact that they need to be refrigerated to avoid decomposition. For this reason, it is important to limit the amount of time the fruit remains out of the refrigerator.

Question 8

It is the middle of a service and your walk-in refrigerator has broken down. You call the repairman to fix the problem. How much time can the foods in the refrigerator hold (above 41 °F) before you need to throw them away?

A	1 hour
B	2 hours
C	4 hours
D	8 hours

Question 8 Explanation:

Foods can be stored for two hours above the temperature of 41°F if your refrigerator breaks. If your food remains above this temperature for more than two hours, you should throw all the perishable foods in the refrigerator in the garbage. For this reason, it is important to get some form of insurance when running your food service establishment.

Question 9

To ensure that all foods susceptible to foodborne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring?

A	Thermometers in refrigerators and freezers
B	Thermometers at all cooking stations
C	Thermometers on dishwashers
D	All of the above

Question 9 Explanation:

All of the above are areas require some form of thermometer to ensure that foods that are susceptible to foodborne illness can be controlled within the proper temperature. While a thermometer might seem awkward on a dishwasher, making sure the dishwasher reaches the proper sanitation temperature is extremely important to ensure a safe food supply.

Question 10

Which item has not been stored properly?

A	Flour stored on the floor
B	Tomatoes stored in the refrigerator
C	Rice stored in colored plastic containers
D	All of the above

Question 10 Explanation:

Flour stored on the floor is not a proper way to store any dried good. In fact, any food that touches the floor has not been stored properly and should be thrown out immediately. To ensure good food practices, it is important to store foods no less than six inches from the ground.

Question 11

Perishable foods should not be left at room temperature for more than:

A	Four hours
B	Two hours
C	Eight hours
D	Twenty-four hours

Question 11 Explanation:

Perishable foods should not be left at room temperature for more than two hours. This ensures that foodborne pathogens do not have the time to reproduce to harmful levels.

Question 12

Which of the following is a potentially hazardous food?

A	Dry rice
B	Canned soda
C	Ice cream
D	Caraway seeds

Question 12 Explanation:

Ice cream is considered a potentially hazardous food. In addition to melting, ice cream which is exposed to temperatures within the Danger Zone then re-freezed can allow microbes time to increase in number within the ice cream, making the dessert unsafe to consume.

Question 13

The cold storage time for ground beef in a refrigerator set to 40°F or below is:

A	1 to 2 days
B	3 to 4 days
C	5 to 6 days
D	7 to 10 days

Question 13 Explanation:

The cold storage time for refrigerated ground beef is one to two days. Any amount of time beyond this limit will increase the chances of foodborne illness caused by E. coli and other pathogens. Ground beef is of particular concern due to the anaerobic nature of the ground meat.

Question 14

Which event could lead to the contamination of food?

A	Storing chemicals on top of rice
B	Using separate cutting boards for cutting raw meat and vegetables
C	Washing hands at designated sinks
D	Labeling food with the date of receipt

Question 14 Explanation:

Storing chemicals on top of rice can lead to the contamination of food. If the chemicals ever leak, they can easily make their way to the rice. To avoid this situation, make sure to store cleaning chemicals in a different section of the restaurant.

Question 15

When you are receiving a food order from one of your suppliers, it is important to:

A	Check the internal temperature of potentially hazardous foods
B	Talk to the driver about the weather
C	Make sure all items on the invoice have arrived
D	Have all personnel in the restaurant help you unload the goods

Question 15 Explanation:

Checking the internal temperature of potentially hazardous foods should occur when receiving an order from a supplier. Since it is quite possible for PHFs to increase in temperature above 41°F when being transported in the truck, it is important that you monitor the temperature of these foods when they arrive at the restaurant.

Question 16

In what area of the restaurant should pesticides be stored?

A	With the cleaning solutions
B	In the dry storage area
C	In the linen area of the restaurant
D	In a locked compartment

Question 16 Explanation:

Pesticides should be stored in a locked compartment within the restaurant. This locked compartment should not be mixed with any other good inside the restaurant, even if the good is for cleaning purposes. Since pesticides can lead to extremely serious if not deadly health risks, it is important to sequester these chemicals to a place that only management can access.

Question 17

Under which listed condition should you reject the delivery of a carton of raw chicken?

A	The surface temperature of the chicken is 80°F
B	The chicken is firm when touched
C	The chicken is wrapped in plastic wrap
D	The carton says USDA organic

Question 17 Explanation:

A shipment of chicken should be rejected when the surface temperature of the meat is 80°F. This temperature is a serious indication that the chicken has been transported in a van or truck that has a broken refrigerator unit or has none at all. Since you cannot accurately assess the amount of time the chicken has been exposed to such high temperatures, it is best that you reject the delivery.

Question 18

Which one of the following food sources is considered unapproved for serving in a restaurant:

A	Local farm
B	Local food distributor
C	McDonald’s
D	National food distributor

Question 18 Explanation:

McDonald’s is not an approved food source for serving in a restaurant. While there is no food safety violation with McDonald's food, it is illegal to buy finished foods at any restaurant and serve them in your own restaurant.

Question 19

If you are preparing a fish dish that contains clams and mussels and notice the clams and mussels are open before cooking you should:

A	Ignore the problem
B	Serve the shellfish to the dishwashers
C	Cook the shellfish for five extra minutes
D	Throw the shellfish in the garbage

Question 19 Explanation:

If you are preparing a shellfish dish and the clams and mussels are open prior to cooking, you should throw the shellfish out. Opened clams and mussels are a sure sign of food spoilage. Therefore, it is important to throw such foods in the garbage.

Question 20

Scombroid poisoning can be prevented by:

A	Buying your fish from a reputable dealer
B	Cooking fish within 24 hours of receiving in the restaurant
C	Cooking the fish to the proper temperature
D	Making sure kitchen workers wash their hands

Question 20 Explanation:

The only way to prevent scombroid poisoning is to follow proper temperature controls immediately after catching fish. For this reason, the restaurant manager should ensure that seafood such as tuna, dolphin, and bluefish are bought from a reputable dealer. Scombroid poisoning is caused by histamine produced after fish have been caught, so it cannot be removed after the fact by being cooked within 24 hours or by cooking to any temperature.

Question 21

Which of the following items listed below is being properly stored in the refrigerator?

A	Pineapples below raw chicken
B	Butter above shellfish
C	Shellfish above fruit
D	Milk below ground beef

Question 21 Explanation:

Butter stored above shellfish is the item being stored correctly in the refrigerator. It is important that all potentially hazardous foods be stored in a manner in which the most hazardous food is stored below the least hazardous food. For this, raw meats and fish should never be stored above fruits, butter, and dairy products.

Question 22

What is the maximum amount of time that fresh poultry can be kept in the refrigerator without having to cook the meat?

A	1 to 2 days
B	3 to 4 day
C	2 to 3 days
D	1 week

Question 22 Explanation:

Fresh poultry should only be kept for up to one to two days in the refrigerator before cooking. This significantly reduces the chances for cross-contamination in the refrigerator, as well as reducing the chances for foodborne pathogens to become a problem in the raw meat.

Question 23

Food safety begins at what stage in the restaurant process?

A	Ordering
B	Receiving
C	Storage
D	Prep

Question 23 Explanation:

Food safety begins during the receiving stage of the restaurant process. This ensures that all goods that enter the restaurant are compliant.

Question 24

Bacteria that cause foodborne illness can often be killed by which means of cooking?

A	Sun drying
B	Adding acid to the food
C	Cooking the food
D	Serving the food cold

Question 24 Explanation:

Cooking food is the method for killing bacteria that cause foodborne illness. To make sure bacteria have been properly killed during the cooking process, make sure to cook the food to the recommended temperature.

Question 25

Alligator, possum, or other exotic meats can be served in your restaurant as long as:

A	The meat has been cooked to the required temperature
B	The meat comes from an approved USDA meat plant
C	The customer signs a no liability statement
D	All of the above

Question 25 Explanation:

Alligator, possum, and other exotic meats can be served in a restaurant as long as the meat comes from an approved USDA meat plant. While these meats might seem bizarre, as long as they are processed by an approved plant under the control of the USDA, it is perfectly fine to serve these meats in a restaurant.

Question 26

A dial faced thermometer used in a restaurant kitchen should have a temperature range of what values?

A	50°F to 175°F
B	10°F to 200°F
C	32°F to 212°F
D	0°F to 220°F

Question 26 Explanation:

A dial faced thermometer found in the kitchen should have a range of 0°F to 220°F. This ensures that all cooking and storage temperatures associated with cooking can be measured using the thermometer.

Question 27

A USDA grade for a meat product concerns the:

A	The microbial load of the meat
B	The required temperature at which you must cook the meat
C	Quality of the meat
D	Price of the meat

Question 27 Explanation:

A USDA grade for a meat product concerns the quality of the meat. A USDA grade has nothing to do with the safety of the product, just the quality of the fat marbling within the meat.

Question 28

The presence of ice crystals on top of ice cream in the freezer is a sign of:

A	Over chilling
B	Refreezing
C	New ice cream
D	Water

Question 28 Explanation:

The presence of ice crystals on top of ice cream in the freezer is a sign of refreezing. This is an indicator that the ice cream has been in the restaurant for too long and is too old to serve. The correct action is to throw the ice cream away.

Question 29

A large section of mozzarella cheese has a blue moldy substance attached. The correct action is to:

A	Cut the moldy section away
B	Throw the entire piece of cheese away
C	Throw away the entire piece of cheese and everything that was stored next to it
D	None of the above

Question 29 Explanation:

You should throw the entire piece of cheese away if there is any blue mold on the cheese. While you might be able to cut away the visible portion of the mold, the entire piece of cheese has certainly been compromised with the mold. The correct action is to throw any spoiled food away. Throwing out everything that was stored next to the contaminated cheese is unnecessary if all items have been packaged correctly for storage.

Question 30

An individual comes to the kitchen door offering to sell some fish they caught in the river hours earlier. The correct action to take is:

A	Determine where and when the fish was caught before buying it
B	Ask for references at other restaurants before buying anything from them
C	Turn them away and do not buy the fish
D	None of the above

Question 30 Explanation:

You should turn the individual away from the restaurant. While the quality of the fish might be fantastic, this source of food is not an acceptable supplier, making the food illegal to use in the kitchen.

Question 31

A crate of milk is taken off the delivery truck with a ballooned appearance and an expired sell-by date. The appropriate action to take is:

A	Try to get a lower price for the milk
B	Use the milk to make ice cream
C	Refuse the milk and send it back
D	Sell the milk on the street

Question 31 Explanation:

If a crate of milk comes off the delivery truck and the milk carton is ballooned with an expired sell-by date, you should refuse the milk and send it back. The milk should not enter the restaurant and you should inform the driver of the condition of the milk.

Question 32

The highest temperature that food should reach while in the refrigerator is:

A	45°F
B	50°F
C	55°F
D	40°F

Question 32 Explanation:

The highest temperature that food should reach while in the refrigerator is 40°F. Since the lower limit of the danger zone is 41°F, all foods in the refrigerator should be kept at a temperature no higher than 40°F.

Question 33

Your restaurant runs out of snapper and there is a fish store across the street. The fish store sells snapper. The correct action to take is:

A	Tell your customers you have run out of fish
B	Buy fish from across the street
C	Sell the catfish as snapper and tell your customers its snapper
D	Close the restaurant

Question 33 Explanation:

If your restaurant runs out of snapper and there is a fish store across the street, it is perfectly fine to go across the street and purchase some fish. A fish store, approved as a food retail store, is a perfectly fine place to buy fish. While more expensive, there is no reason to feel you need to remove the snapper from your menu if you do not want to.

Question 34

How many days can bacon be stored safely in a refrigerator?

A	10 days
B	2 days
C	7 days
D	One month

Question 34 Explanation:

Bacon can be stored in a refrigerator safely for up to seven days. To avoid spoilage, cook your bacon when the seven-day limit has been reached and store the cooked bacon in the refrigerator.

Question 35

Which of the following methods does the FDA recommend when choosing a food supplier?

A	BBB - Better Business Bureau
B	GMP - Good Manufacturing Practices
C	FSF - Food Safety Foundation
D	Using private investigators

Question 35 Explanation:

The FDA recommends that you use GMPs when choosing a food supplier. Good Manufacturing Practices will give you a good sense of how reputable a food supplier truly is.

Question 36

Which of the listed goods should be returned to the supplier upon inspection?

A	Cans are rusty
B	Fruit comes into the restaurant at 45°F
C	The milk has 10 days until the expiration date
D	Chicken is firm to the touch

Question 36 Explanation:

Cans that are rusty should be returned to the supplier upon inspection. Since rusty cans are a sign that the canned food is old or has been stored in an environment not suitable for GMPs, it is suggested that you return such items to the supplier.

Question 37

If foods have passed their expiration date in the dry storage area of the kitchen, then the food should be:

A	Used immediately
B	Donated to charity
C	Thrown away
D	Used for staff meal

Question 37 Explanation:

If food has passed its expiration date in the dry storage area of the kitchen, then the food should be thrown away. While you might be tempted to use the food for a staff meal, it is best that you do not take a chance with the health and well being of the staff and throw the food out.

Question 38

A fish has been accepted into the restaurant. The eyes are cloudy and the flesh smells like ammonia. What is the proper action to take?

A	Cook the fish until it is 165°F
B	Freeze the fish until it smells better
C	Throw the fish away
D	Cook the fish until it is well done

Question 38 Explanation:

You should throw the fish away if it has cloudy eyes and the flesh smells like ammonia. These two signs are very good indicators that the fish has turned rotten. To avoid any foodborne illness, you should throw the fish away.

Question 39

Your restaurant is closed on Sunday and Monday. When you return on Tuesday, the temperature of the refrigerator is 51°F. The correct action is to:

A	Throw away all the perishable or spoiled food in the refrigerator
B	Save all nonperishable food left in the refrigerator
C	Have the refrigerator fixed
D	All of the above

Question 39 Explanation:

If you return on Tuesday to find the refrigerator is broken, you should take all of the listed actions. First, you should call a repairman to fix the broken refrigerator. Second, you should throw away all the perishable or spoiled food in the refrigerator. In kitchens, it is common to find non-perishable foods in a refrigerator, such as a sealed can of pickles. If this is the case, then you can save such foods, provided the containers have not been opened and are in the same state that you would find them in the dry storage area of your kitchen.

Question 40

How far should all foods be stored off the floor of the kitchen?

A	One foot
B	Two inches
C	Four inches
D	Six inches

Question 40 Explanation:

Foods should be stored off the floor of a kitchen by at least six inches. Any height below six inches will make the food susceptible to cross-contamination, physical hazards, and rodents.

Question 41

What action should be taken if a perishable food is received within the Danger Zone?

A	Throw the food away
B	Send the food back
C	Cook the food immediately
D	Serve the food immediately

Question 41 Explanation:

If food is received within the Danger Zone, the correct action to take is to send the food back to the supplier. This is true for all perishable foods.

Question 42

When using a system of First in First out (FIFO), which food should be used first?

A	Oldest
B	Newest
C	Nicest looking
D	Coldest

Question 42 Explanation:

When using a system of FIFO, you should always use the oldest product first. This ensures that foods do not remain in your kitchen for extended periods of time.

Question 43

Foods can be stored in a refrigerator for how many days?

A	5 days
B	2 days
C	7 days
D	Depends on the food

Question 43 Explanation:

Foods can be stored in a refrigerator for a specific period of time, depending on the food. To find these values, consult the websites of the FDA and USDA.

Question 44

The kitchen runs out of the listed items. Which items cannot be purchased from the local grocery store?

A	Crackers
B	Soda
C	Salt
D	Roast beef

Question 44 Explanation:

If the kitchen runs out of roast beef, it is not acceptable to purchase this item from the local grocery store. The reason is due to the fact that saltines, salt, and soda are all packaged goods from approved manufacturers. Sliced roast beef that has been opened or cooked in the supermarket is an unapproved source for use in a restaurant.

Question 45

According to national standards, the maximum cold storage time for macaroni salad is:

A	3 to 5 days
B	7 to 10 days
C	One week
D	1 to 2 days

Question 45 Explanation:

The maximum cold storage time for macaroni salad is three to five days. Storing and serving macaroni salad for more than this amount of time can cause harmful bacteria to grow to dangerous levels, even in the refrigerator.

Question 46

Which of the following items is strictly prohibited from being stored in the dry food storage area of the restaurant?

A	Flour
B	Canned goods
C	Cleaning agents
D	Pesticides

Question 46 Explanation:

Pesticides are strictly prohibited from being stored with other goods in the dry storage area of the restaurant. While cleaning agents are always recommended to be stored in another area of the kitchen, it is perfectly fine to store cleaning agents in a dry storage area provided they are isolated and do not pose a risk to contaminating foods in dry storage. At no time should you store pesticides in the dry storage area of your kitchen.

Question 47

According to national standards, the maximum cold storage time for chicken salad is:

A	1 to 2 days
B	2 to 3 days
C	3 to 5 days
D	One week

Question 47 Explanation:

The maximum cold storage time for chicken salad is three to five days. Since bacteria can grow in the chicken salad, even while refrigerated, it is recommended that you do not keep chicken salad prepared for more than three to five days.

Question 48

The owner finds a natural spring of water while driving to the restaurant and collects two gallons of water. The proper action to take is:

A	Boil the water for ten minutes
B	Filter the water
C	Use the water for cooking
D	Throw the water away

Question 48 Explanation:

If the owner brings water into the restaurant from a natural spring, the correct procedure is to throw the water away. While the boiling process might kill microbes, there is still a great possibility that chemical hazards can be found in the water. For this reason, it is important to use municipal water or bottled water only in the restaurant.

Question 49

The following meat is not an acceptable meat to be served in a restaurant:

A	Squirrel
B	Rat
C	Elephant
D	None of the above

Question 49 Explanation:

None of the meats listed can be considered non-consumable in a restaurant. While you might not want to eat rat, as long as the meat comes from an approved plant that is under the inspection of the USDA, it is technically possible to serve any form of meat in your restaurant, no matter how bizarre or off-putting it might seem.

Question 50

A prepared fruit salad should be stored at what temperature?

A	45°F
B	25°F
C	40°F
D	41°F

Question 50 Explanation:

A prepared fruit salad should be stored at 40°F or below. This temperature assures that the fruit salad will not become susceptible to foodborne pathogens.

Question 51

When storing food currently at room temperature, it must be cooled from 70°F to 40°F in how many hours?

A	2 hours
B	4 hours
C	6 hours
D	1 hour

Question 51 Explanation:

Foods must be cooled from 70°F to 40°F in four hours or less. While this time limit is the maximum amount of time it should take to cool food, your goal should be to reduce the temperature of the food as quickly as possible.

Question 52

When you are receiving a delivery of food for your establishment, it is important that you:

A	Refrigerate the food
B	Make sure the delivery is acceptable
C	Sign the delivery slip
D	Have the cooks inspect the food

Question 52 Explanation:

When you are receiving a delivery of food, it is important that you make sure the delivery is acceptable. This task should not be performed by cooks unless they have received formal training in food safety from the local department of health.

Question 53

Which of the following cooling methods is an unacceptable method for cooling food?

A	Using a plastic bag filled with ice cubes
B	Adding ice cubes to the food
C	Placing the food in a shallow dish the refrigerator
D	Using an ice wand

Question 53 Explanation:

Using a plastic bag filled with ice cubes is not an acceptable method for cooling food in a restaurant. If the plastic was to tear while cooling the food, this would introduce a physical hazard to the food, forcing you to throw the food away.

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Preparation, Cooking and Serving (60 Questions)

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Question 1

The minimum internal temperature at which poultry products should always be cooked is:

A	165°F
B	185°F
C	135°F
D	155°F

Question 1 Explanation:

Poultry should always be cooked to 165°F. This ensures that all pathogens related to the poultry are completely killed during the cooking process.

Question 2

Which of the following is considered a proper food contact surface?

A	Copper Surface
B	Lead Surface
C	Plastic Surface
D	Stainless Steel Surface

Question 2 Explanation:

A stainless steel surface is considered a proper food contact surface. The reason for this distinction is due to the fact that stainless steel is easy to clean and will not allow small microbes to grow inside the surface of the metal. Copper and lead are both considered chemical hazards, while plastic surfaces will readily allow microbes to grow on the surface even if constant washing occurs.

Question 3

Which of the following sources of food is not acceptable to serve in a restaurant?

A	Home preserved foods
B	Canned foods
C	Imported Foods
D	Seafood

Question 3 Explanation:

Home preserved foods are not an acceptable form of food to serve in a restaurant. All sources of food served in your restaurant should come from reputable dealers of food, such as wholesalers and distributors. At no time should you bring home preserved foods into your restaurant.

Question 4

Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.

A	41°F
B	32°F
C	38°F
D	45°F

Question 4 Explanation:

The internal temperature at which potentially hazardous foods must be stored to prevent rapid bacteria growth is 41°F or lower. This temperature is the lower limit of the Danger Zone, meaning that foods should be stored at temperatures below this minimal threshold to avoid such bacteria growth. While you may store foods at a lower temperature, you need to make sure they do not rise above this temperature barrier while in storage.

Question 5

The minimum cooking temperature for raw pork in a restaurant environment is:

A	150°F
B	145°F
C	160°F
D	175°F

Question 5 Explanation:

The minimum cooking temperature for a raw pork product in a restaurant is 145°F. The FDA previously recommended the minimum temperature to be 160°F but lowered it in 2011.

Question 6

Which one of the listed types of thermometers are not permitted in a restaurant kitchen for use as a cooking temperature indicator?

A	Digital Instant Read Thermometer
B	Instant Read Thermometer
C	Pop-Up Thermometer
D	All are acceptable

Question 6 Explanation:

A Pop-up thermometer is not permitted in a restaurant kitchen for use as a cooking temperature indicator. Often found in poultry products on supermarket shelves, these plastic tools are helpful for home cooks to determine if the meat is cooked or not. However, this thermometer is not suitable to gauge the temperature of a food product within a restaurant kitchen.

Question 7

Which of the following methods is NOT a proper method for defrosting frozen meat?

A	Defrosting in the refrigerator
B	Defrosting in the microwave
C	Defrosting on a counter top
D	Defrosting in running cold water

Question 7 Explanation:

Defrosting on the countertop is not an acceptable method for defrosting meat. It can take a very long time for foods to defrost on a countertop, meaning that bacteria on the outer surface of the meat can grow to dangerous levels, while the inner portion of the meat is still frozen. For this reason, it is important to defrost foods in a proper manner.

Question 8

Which of the following actions can cause foods to become unsafe?

A	Time-temperature abuse
B	Cross-contamination
C	Bad hygiene
D	All of the above

Question 8 Explanation:

All of the above are actions that can cause foods to become unsafe. To avoid illness due to the actions listed above, make sure to limit a food’s exposure in the danger zone, change butting boards and utensils when handling raw foods, and make sure your employees follow good hygiene practices.

Question 9

The minimum cooking temperature for foods containing raw eggs is:

A	160°F
B	130°F
C	145°F
D	180°F

Question 9 Explanation:

Foods that contain raw eggs as an ingredient should be cooked to a minimum internal temperature of 160°F. While other ingredients in the food might not need a specific temperature goal, anytime you add raw eggs to a recipe, you should follow the cooking temperature that has the highest value of all included ingredients.

Question 10

To ensure you are using your thermometer properly, you should insert the thermometer into cooked/cooking meat:

A	For five minutes
B	Until the line on the thermometer is completely inserted
C	During the entire cooking process
D	While the meat is still raw

Question 10 Explanation:

You should always make sure to insert a thermometer into the meat until the line on the thermometer is completely inserted into the meat. This ensures that you are receiving an accurate reading of the temperature of the food that is not adulterated by the temperature that surrounds the meat.

Question 11

By following the four listed procedures, you can help reduce the chances of foodborne illness in your restaurant. Which listed four procedures is the correct list?

A	Clean, Separate, Cook, Chill
B	Sanitize, Cook, Cool, Label
C	Label, Separate, Chill, Cook
D	None of the above

Question 11 Explanation:

The basic way to ensure a safe environment for food preparation is through the procedure clean, separate, cook, and chill. By following these four basic steps, you can significantly reduce the chance for a foodborne outbreak from occurring in your restaurant.

Question 12

To ensure that cross-contamination does not occur, the following step(s) can assist:

A	Using different colored cutting boards for raw meats and veggies
B	Preparing raw meat and vegetables in separate areas of the kitchen
C	Cutting raw meat during the morning shift and veggies at night
D	All of the above

Question 12 Explanation:

Using different colored cutting boards for raw meat and raw vegetables will help to reduce the risk of cross-contamination. By using colored cutting boards for raw meat, you can add a level of assurance to your food safety protocol since it is very hard to miss two crucial food safety steps in the kitchen (the cleaning and color of the cutting board).

Question 13

A restaurant advertises that its soup is homemade. This means that the soup should be:

A	Made at home, then brought to the restaurant
B	Made in the restaurant
C	Canned and served warm
D	Made without food safety in mind

Question 13 Explanation:

A restaurant that advertises that a soup is homemade still needs to make the soup in the restaurant. At no time should a soup be made at home and brought to a kitchen for serving to customers.

Question 14

To what temperature should leftover foods be heated before serving to customers on the following day?

A	170°F
B	165°F
C	140°F
D	180°F

Question 14 Explanation:

Leftover foods should always be cooked to a temperature of 165°F to ensure that all food pathogens are killed. Remember to also cool the initial food (the food from the previous service) in a proper manner to ensure the food has not become contaminated overnight.

Question 15

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

A	Every night
B	Every two days
C	Every week
D	Once a month

Question 15 Explanation:

Changing fry oil every night is the best way to reduce the chances of foodborne illness due to fry oil. While fry oil reaches high temperatures during the day, as the oil cools and residual food grows in the oil overnight, the chances of foodborne intoxicants growing to dangerous levels increases significantly.

Question 16

Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 70°F to 41°F in how many hours?

A	1 hour
B	2 hours
C	4 hours
D	8 hours

Question 16 Explanation:

Potentially hazardous food must be cooled from 135°F to 70°F in two hours and from 70°F to 41°F in four hours. This reduces the risk of foodborne illness tremendously. The reason for the sliding scale is due to the rapid ability of bacteria to grow quickly in the upper-temperature region.

Question 17

Which of the following food(s) have a safe minimum internal temperature of 160°F?

A	Beef
B	Lamb
C	Veal
D	All of the above

Question 17 Explanation:

All of the above-listed foods have a safe minimum internal cooking temperature of 160°F. This means that any internal cooking temperature of 160°F or above will significantly reduce the chances of food borne illness.

Question 18

An employee is cutting meat on a deli slicer. Which of the following actions can lead to the contamination of food?

A	Slicing cheese without cleaning the slicer
B	Using a rag to clean the slicer before switching meats
C	Wiping the blade with sanitary liquid after using the slicer
D	All of the above

Question 18 Explanation:

All of the above answers can lead to the contamination of food. While sanitary wipes or cloths are good for cleaning spills, they cannot substitute as a method of cleaning. Therefore, they can lead to the contamination of food. A slicer should be cleaned after cutting each type of meat of cheese by unplugging the machine and taking the components off. From here, you should take the components to the dishwasher or pot washing sink for a thorough cleaning.

Question 19

All of the following are acceptable ways of cooling a soup in a kitchen EXCEPT:

A	On a counter in a cool area of the restaurant until 41°F is achieved
B	Adding a lot of ice until the temperature falls below 41°F
C	Stirring the soup in an ice bath until it reaches 41°F
D	In a refrigerator

Question 19 Explanation:

Cooling a soup on a counter in a cool area of the restaurant is not an acceptable method of cooling a potentially hazardous food in the kitchen. The goal is to reduce the temperature of soup to below 41°F as fast as possible while cooling soup on a counter can take well over eight hours to completely cool.

Question 20

Which of the following thermometer types is appropriate for checking the temperature of meatloaf?

A	Pop-up thermometer
B	Surface detecting thermometer
C	Penetration thermometer
D	The hand temperature check

Question 20 Explanation:

A penetration thermometer is the correct type of thermometer to use when determining the temperature of meatloaf. Surface detecting thermometers only tell you the temperature of the outer surface of the meat, while you should be concentrating on the internal temperature of the meat. A pop-up thermometer is in no way accurate and a hand temperature check does not exist.

Question 21

Table sugar used by customers for use in coffee or other beverages should be checked and replaced how often:

A	Every day
B	Every week
C	When they run out
D	Every two days

Question 21 Explanation:

Table sugar used by customers should be checked and replaced every day. Since insects are prone to find sugar containers overnight while the restaurant is closed, you should make sure to replace these items once a day, preferably before the business day begins.

Question 22

Freshly prepared food should be added to a buffet line using the following method:

A	First in/first out
B	Last in/last out
C	Mix the old and new batches
D	Serve both at the same time

Question 22 Explanation:

Freshly prepared food should be added to the buffet line using a system of first in first out. This ensures that foods do not sit in the danger zone for more time than needed.

Question 23

Controlling time and temperature helps to:

A	Keep the food fresh
B	Control microbial growth
C	Make the food last longer
D	All of the above

Question 23 Explanation:

Controlling time and temperature helps to control microbial growth by reducing how much time food spends in the danger zone. This, in turn, keeps the food fresh and will help it last longer if it is not all used right away.

Question 24

The grill in the kitchen has broken and you are also out of water. Which of the following actions should occur?

A	You should call a repairman
B	Close the restaurant
C	Have the food prepared off-site
D	Stop using the grill and hot water

Question 24 Explanation:

If the restaurant is out of hot water, you should close the restaurant. While minor breakdowns of hot water (for fifteen to thirty minutes) might not be of great concern, as the service becomes busy, this problem can cause serious issues when it comes to food safety. If the hot water is not working, call a repairman immediately and stop service until the problem is solved.

Question 25

When preparing marinara sauce in the kitchen, you notice that one of the cans of tomatoes is foamy at the top and smells. The correct action to take is to:

A	Throw the can out
B	Cook the sauce for 30 more minutes
C	Taste the tomatoes for freshness
D	Freeze the tomatoes

Question 25 Explanation:

If a can of tomatoes is foamy at the top and smells, the proper action is to throw the can of tomatoes in the garbage. When it comes to canned foods, you cannot take any chance in regards to food safety due to the sensitive nature of the canning process. Remember: when in doubt, throw it out.

Question 26

Johnny Two Thumbs spills an expensive portion of caviar on a cutting board that was just used to cut raw chicken. The correct action to take is:

A	Use the caviar in a cooked dish
B	Make Johnny eat the fish eggs
C	Throw the caviar out
D	Wash the caviar and put back in the container

Question 26 Explanation:

You should throw the caviar out if it touches a cutting board that was just used to cut raw chicken. While this might be an expensive mistake, it is a mistake that cannot be fixed. Unfortunately, the only safe action is to throw the caviar away.

Question 27

Foods prepared in sous vide equipment are particularly susceptible to the following type(s) of bacteria:

A	Anaerobic bacteria
B	Aerobic bacteria
C	Acidophiles
D	None of the above

Question 27 Explanation:

Foods prepared in sous vide equipment are particularly susceptible to anaerobic bacteria. This means that the bacteria proliferate in low oxygen environments. Since the technique of sous vide takes the oxygen out of foods, anaerobic bacteria must be considered extensively.

Question 28

The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be cooked is:

A	165°F
B	145°F
C	155°F
D	160°F

Question 28 Explanation:

The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be cooked is 145°F. While ground mixtures of the meats must be cooked to an internal temperature of 165°F, whole pieces of these meats can be cooked to a lower temperature but should be cooked to a temperature of at least 145°F.

Question 29

The ice point and boiling points are:

A	Something chemists care about
B	Ways to calibrate your thermometer
C	The temperature extremes found in a kitchen
D	Aspects of a good HACCP plan

Question 29 Explanation:

The ice point and boiling points are a way to calibrate your thermometers. Since the ice, point occurs at 32°F and the boiling point occurs at 212°F, these two measures are a great way to calibrate your kitchen thermometers.

Question 30

When preparing Caesar salad in a restaurant, the following action is always required:

A	Use only unopened dressing
B	Wear plastic gloves
C	Use only a metal bowl
D	All of the above

Question 30 Explanation:

When preparing Caesar salad in a restaurant, you should always wear plastic gloves. Since this salad is served raw, wearing plastic gloves when preparing the salad is absolutely essential.

Question 31

Which of the following conditions does not lead to rapid bacterial growth?

A	Rapid chilling
B	Heat
C	Oxygen
D	Moist environment

Question 31 Explanation:

Rapid cooling does not lead to rapid bacteria growth. Since cool temperatures tend to reduce the ability of bacteria to reproduce and grow, rapidly cooling a food will significantly reduce the rate at which bacteria divide.

Question 32

Which of the listed events will likely lead to cross-contamination?

A	Using a cutting board without washing the board
B	Placing eggs on top of fruit in the refrigerator
C	Placing chemicals on top of dry flour
D	All of the above

Question 32 Explanation:

All of the above answers are likely to lead to cross-contamination. To prevent this from occurring, make sure to always wash cutting boards after each use, place eggs on the bottom shelf of the refrigerator, and make sure to store chemicals in a separate area of the restaurant.

Question 33

Which of the following methods is an acceptable way to thaw a fifteen-pound turkey?

A	Cooking the turkey in rapidly boiling water
B	Thawing the turkey on a countertop
C	Gradual thawing under hot water
D	Gradual thawing in the refrigerator

Question 33 Explanation:

Gradual thawing in the refrigerator is the acceptable method to thaw a turkey when considering all of the listed answers. This thaws the turkey at an acceptable rate, while the remaining answers expose the turkey to dangerous temperatures for too long.

Question 34

The upper limit of the Danger Zone is:

A	165°F
B	135°F
C	155°F
D	140°F

Question 34 Explanation:

The upper limit of the Danger Zone is 135°F. To prevent food pathogens from growing in food, it is important to limit the amount of time food spends under this temperature during the cooking process. Before the cooking process begins, make sure the food is at a temperature of 41°F or below.

Question 35

A large batch of chili is prepared in your restaurant for use over the next three days. Which temperature should the chili be cooked to before it is served on days two and three to ensure the food is suitable to eat?

A	135°F
B	170°F
C	165°F
D	155°F

Question 35 Explanation:

Chili being reheated for serving on the second or third day of use should reach an internal temperature of 165°F to ensure it is safe to eat. To avoid any further possibility of food contamination, it is important to only heat the needed amount of chili to this temperature.

Question 36

An employee mixes raw chicken and raw celery in a food bucket. The proper action is to:

A	Throw the chicken out/keep the celery
B	Throw the celery out/keep the chicken
C	Cook both foods immediately
D	Fire the employee

Question 36 Explanation:

If an employee mixes raw chicken and raw celery in a food bucket, the correct action to take is to throw the celery out and keep the chicken. While the celery is now a food safety risk, the chicken is not affected by the presence of the celery. Therefore, you need to throw the celery out and reserve the chicken.

Question 37

A restaurant decides to make pickles in the restaurant and sell them as “homemade” pickles. The pickles will not be canned; they will be soaked in a pickling solution for two days then served. Is this legal?

A	Yes
B	No
C	Don't know
D	Don't care

Question 37 Explanation:

Pickles can be made in a restaurant provided the pickles will not be canned and will not sit for a long period of time. While the term “Homemade” might seem illegal, it is not illegal to make the claim “homemade” on the menu, provided the rules concerning the pickling process are correctly followed.

Question 38

You see a hair in the potato soup you are about to serve. The correct action to take is:

A	Throw away the soup you are about to serve
B	Throw away all the soup in the kitchen
C	Save the soup to eat later
D	None of the above

Question 38 Explanation:

If you see a hair in any food you are about to serve, the correct action is to throw it away. While you might be able to remove the hair, the damage has already been done, rendering the soup un-servable. You should also make sure all kitchen workers are wearing headgear in the future.

Question 39

A customer requests that you serve the chicken medium rare in regards to internal temperature. You should:

A	Satisfy the customer’s request
B	Tell the customer you cannot satisfy such a request
C	Ignore the customer
D	Make the customer sign a non-liability statement

Question 39 Explanation:

If a customer requests you serve his chicken medium rare, you should tell your customer that you cannot satisfy his request. Under no circumstances can you serve under-cooked poultry at a food service establishment.

Question 40

After cutting raw chicken the next action you should take is:

A	Cook the chicken
B	Clean the remaining ingredients for the dish
C	Wash your hands
D	Smoke a cigarette

Question 40 Explanation:

After cutting raw chicken you should immediately wash your hands. This will limit the chance of causing cross contamination when touching other items in the kitchen, including other foods and contact surfaces.

Question 41

Pasteurized foods are foods that have been:

A	Canned
B	Mass produced
C	Heat treated
D	Inspected by the USDA

Question 41 Explanation:

Pasteurized foods are foods that have been heat treated. In a process discovered by Louis Pasteur, the heating of foods to a certain temperature for a certain amount of time has helped to limit food born disease tremendously.

Question 42

Of the following groups, which is not considered a high-risk population?

A	College Students
B	Children
C	The elderly
D	Pregnant women

Question 42 Explanation:

College students are not a high-risk population in terms of food safety.

Question 43

What should you do if food did not meet the established requirements of your HACCP plan within the restaurant?

A	Food should be reheated to the proper temperature
B	Food should be given to staff meal
C	Serve the food immediately
D	Throw the food away

Question 43 Explanation:

If food does not meet the requirements of your HACCP plan within the restaurant, the correct action is to throw the food away. There is no alternative when it comes to making sure your food remains safe when it comes to your HACCP plan.

Question 44

It is not proper to use domestic types of food equipment because:

A	The equipment does not meet the standards of the NSF
B	It's more expensive than restaurant equipment
C	That’s what the law says
D	The kitchen will break the equipment

Question 44 Explanation:

It is not proper to use domestic types of food equipment because the equipment does not meet the standards of the NSF. These standards are meant to make sure equipment can be cleaned and maintained in a manner that does not put the kitchen staff at risk, as well as ensures the proper cleaning of food contact surfaces.

Question 45

The safe minimum internal cooking temperature for precooked ham is:

A	145°F
B	135°F
C	155°F
D	165°F

Question 45 Explanation:

The safe minimum internal cooking temperature for precooked ham is 145°F. While raw ham should be cooked to a temperature of 160°F, you have a bit more leeway with precooked ham due to the added preservatives.

Question 46

The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef’s decision and should:

A	Taste the sauce
B	Tell the chef not to do that again
C	Use the sauce as a daily special
D	Throw the sauce away

Question 46 Explanation:

If a chef creates a tomato sauce that required the overnight cooking of the sauce, the manager should throw the sauce away. This is because the sauce will have been cooking in the Danger Zone for over the allowed amount of time, making the sauce a hazardous food.

Question 47

The chef does not know how to proceed with a recipe he has planned because he is not sure about the food safety of the dish. The correct action is to:

A	Consult a professional cooking textbook
B	Ask his manager for advice
C	Call the local Department of Health
D	None of the above

Question 47 Explanation:

If a chef creates a recipe and is not sure about the safety of the food, the chef should contact the local Department of Health for guidance. Contrary to popular belief, local Departments of Health are actually quite happy when you call them with questions concerning food safety.

Question 48

A New York Strip steak should be cooked to which temperature to assure food safety?

A	150°F
B	145°F
C	165°F
D	To the customer’s desired doneness

Question 48 Explanation:

A New York Strip steak should be cooked to an internal temperature of 145°F to assure food safety. While you can cook the steak to a lower temperature if requested by the customer, it is recommended that you cook all steaks to a temperature of 145°F or higher.

Question 49

Which of the below-listed events can lead to cross-contamination?

A	Employees wash their hands between preparing different foods
B	Meat is prepared only on a red cutting board
C	The dishwasher will not stop running until the sanitation stage is finished
D	None of the above

Question 49 Explanation:

All of these measures help prevent cross-contamination in the kitchen.

Question 50

A thermometer in the kitchen is showing that the ambient temperature is 50°F, while the actual ambient temperature is 75°F. The first action you should take is:

A	Calculate the difference and apply to all cooking temperatures
B	Recalibrate the thermometer
C	Send an employee to go buy a new thermometer right away
D	None of the above

Question 50 Explanation:

You should recalibrate a thermometer if you are suspicious of the value it is giving for the ambient temperature of the kitchen. Only if the thermometer cannot be calibrated should you throw it away and purchase a new one.

Question 51

Which one of the following food sources is considered unapproved for serving in a restaurant?

A	Food distributor
B	Home kitchen
C	Food depot
D	Fishmonger

Question 51 Explanation:

A home kitchen is not an approved source of food in regard to a restaurant. Home cooked foods are explicitly forbidden in a restaurant kitchen since there is no guarantee as to the safety of the food.

Question 52

Foods must be cooled from 135°F to which temperature within two hours?

A	40°F
B	35°F
C	65°F
D	70°F

Question 52 Explanation:

Foods must be cooled from 135°F to 70°F within two hours. This reduces the chances of foodborne pathogens growing rapidly in the cooling food. While you need to reduce the temperature of the food to 40°F, it is important to make sure the food reduces to 70°F as soon as possible to reduce potential risks.

Question 53

At which of the following temperatures is ground beef likely to become unsafe?

A	35°F
B	40°F
C	65°F
D	25°F

Question 53 Explanation:

Ground beef is likely to become unsafe at a temperature of 65°F. Since this temperature is within the danger zone, it is important that you do not allow ground beef to spend a lot of time at 65°F.

Question 54

Which of the listed procedures is the best way to dispense ice in a restaurant?

A	From an ice bucket with clean hands
B	From a cleaning bucket with a scoop
C	From a designated bucket with a scoop
D	From the ice maker with a glass cup

Question 54 Explanation:

The best way to dispense ice in a restaurant is by using a designated bucket with a metal scoop. This limits certain chemical, physical, and biological hazards that are often associated with ice makers and ice handling.

Question 55

The flow of food refers to:

A	The quality of the food served in a restaurant
B	The viscosity of food in a recipe
C	The path that food travels in a restaurant
D	Movement of food from the kitchen to a buffet

Question 55 Explanation:

The flow of food refers to the path that food travels within a restaurant or food service establishment. This includes the receiving, storage, cooking, and serving of foods.

Question 56

Which of the following best protects against cross-contamination?

A	Time and temperature controls
B	Using separate cutting boards for raw and cooked foods
C	A sound pest management system
D	All of the above

Question 56 Explanation:

Using a separate cutting board for raw and cooked meats best protects against cross contamination when compared to other items listed above. While time, temperature, and pest control are important, they are less effective to prevent cross-contamination than using separate cutting boards for raw and cooked foods.

Question 57

What is the minimum temperature at which duck and goose should be cooked internally?

A	165°F
B	155°F
C	145°F
D	170°F

Question 57 Explanation:

Duck and goose should be cooked to an internal temperature of 165°F. This ensures that all food pathogens associated with duck and goose are completely killed during the cooking process.

Question 58

What is the minimum temperature at which raw pork should be cooked internally?

A	165°F
B	160°F
C	155°F
D	145°F

Question 58 Explanation:

Raw pork should be cooked to an internal temperature of at least 145°F to assure that all pathogens associated with pork are completely killed. The FDA previously recommended the minimum temperature to be 160°F but lowered it in 2011.

Question 59

What is the minimum temperature at which bird stuffing should be cooked internally?

A	165°F
B	160°F
C	180°F
D	145°F

Question 59 Explanation:

Bird stuffing should be cooked to an internal temperature of 165°F or higher. If you plan on using the stuffing on a day other than the day you have prepared the recipe, you should make sure to cool the stuffing as quickly as possible.

Question 60

What is the minimum temperature at which fried eggs should be cooked internally?

A	165°F
B	140°F
C	160°F
D	Until yolks and whites are firm

Question 60 Explanation:

The minimum temperature at which fried eggs should be cooked is until the yolks and whites of the egg are firm. This technicality does not require a temperature reading since the food is served very quickly and it is difficult to obtain an accurate temperature reading with fried eggs. For this reason, federal guidelines recommend that you cook the egg until the yolk and whites are firm.

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Facilities, Cleaning & Sanitizing, and Pest Management (28 Questions)

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Congratulations - you have completed Facilities, Cleaning & Sanitizing, and Pest Management (28 Questions). You scored %%SCORE%% out of %%TOTAL%%. Your performance has been rated as %%RATING%%

Your answers are highlighted below.

Question 1

Food Safety is of particular importance for which of the following groups?

A	Children under the age of six
B	Adults over the age of sixty-five
C	People with an immunodeficiency
D	All of the above

Question 1 Explanation:

All of the above. While food safety risks are of concern to all people, children, the elderly, as well as people with deficient immune systems have a particular risk for foodborne illness. This is due to the fragile nature of their immune systems. While adults might get sick from certain food borne pathogens (or even worse, die), children under the age of six, the elderly, and the immunodeficient tend to become sick quicker and the level of sickness is usually much more sever. For these reasons, it is important to be specifically careful when serving the three listed groups of people.

Question 2

For any workstation within a kitchen, the following article(s) should always be found:

A	Plastic hand gloves
B	A red bucket filled with diluted bleach water
C	Head gear
D	All of the above

Question 2 Explanation:

All of the above. To prevent contamination from your hands to raw foods served to your customers (such as salads), it is important to always have plastic gloves at each workstation in the kitchen. To prevent surface contamination of microbes, a red bucket full of diluted bleach should be at each station as well. No other red buckets should be found in the kitchen so that only red buckets are recognized as sanitation buckets. Finally, some form of headgear, such as plastic, paper, or mesh hats should be placed at each station to prevent hair from falling into the food.

Question 3

Some signs of rodent infestation include:

A	Rub marks along the wall
B	Small brown matter around the walls of the kitchen
C	Teeth marks on foods in the dry storage area
D	All of the above

Question 3 Explanation:

All of the above-listed answers are signs that a rodent infestation has occurred in the restaurant. To correct this matter, it is important to keep all foods in sealed plastic containers and call a pest company to help eliminate the rodent problem. If foods have been contaminated, you should throw them away.

Question 4

To determine if your chemical sanitizing buckets in the kitchen are of the correct potency, you should:

A	Change the diluted sanitizer every eight hours
B	Use chemical test strips
C	Make sure to use a lot of chemicals
D	Change the diluted sanitizer every time it appears dirty

Question 4 Explanation:

Use chemical testing strips to determine if your chemical sanitizing buckets are of the correct potency. Using too much of a chemical is just as harmful as using too little, so it is important that you use chemical test strips to determine if your sanitizing liquid is in the correct concentration range.

Question 5

You have just finished cutting raw chicken on your cutting board and your next task is to cut onions for a raw salad. What step should be taken before cutting the raw onion?

A	Turn the board over to avoid cross-contamination
B	Rinse the board in running water
C	Wipe the board of any remaining raw chicken
D	Wash, rinse, and sanitize the cutting board

Question 5 Explanation:

You should wash, rinse, and sanitize the cutting board before cutting onions for a raw salad, especially after you have just cut raw chicken. This is even truer since you will be serving the onions raw on a salad and the chicken (which is raw), is a potentially hazardous food.

Question 6

Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution is for:

A	Wiping spills
B	Washing cutting boards
C	Washing hands
D	All of the above

Question 6 Explanation:

Wiping spills is the only use for cloths submerged in sanitary buckets containing the proper sanitation solution. Washing cutting boards require a sink to wash, rinse, and sanitize the cutting boards. Washing hands always requires hand soap and a sink. Wiping spills with a sanitized cloth is a good way to clean immediate spills, as well as limit the risk of potentially hazardous risks from becoming problematic in the kitchen in the future.

Question 7

When cleaning dishes, glassware, or silverware in a restaurant, which of the following orders of cleaning is the proper order to ensure clean eating utensils?

A	Wash, rinse, sanitize
B	Sanitize, rinse, wash
C	Wash, sanitize, rinse
D	None of the above

Question 7 Explanation:

Wash, rinse, then sanitize is the correct order in which to ensure the cleanliness of silverware, glassware, and dishes. While answer C (wash, sanitize, rinse) is close to the correct answer, it is the soap and not the sanitizer that needs to be removed to prevent clients from potentially ingesting hazardous substances. All sanitizing substances must be food safe and used in the correct proportions.

Question 8

If a food falls on the floor, what is the proper action to take?

A	If under three seconds on the floor, use it
B	Cook the food in the microwave
C	Cook the outside to avoid contamination
D	Throw the food out

Question 8 Explanation:

If food falls on the floor, you should immediately throw the food in the garbage. There is no such thing as the three-second rule and there is no acceptable way to clean the food. The only answer is to throw the food out.

Question 9

To reduce the chances of foodborne illness from becoming a problem on glassware, all glassware should be held by which part of the glass?

A	Stem
B	Rim
C	Any part is okay
D	Inner portion

Question 9 Explanation:

Glassware should be held by the stem to avoid having glass become a source of foodborne illness. If a piece of glassware does not have a stem, then the glass should be held by the bottom of the glass or by the outer portion of the glass. This will significantly reduce the chances of foodborne illness by means of glassware.

Question 10

A restaurant should react to a backup of raw sewage by taking the following action(s):

A	Closing the restaurant
B	Correcting the cause of the backup
C	Cleaning the area of the backup
D	All of the above

Question 10 Explanation:

All of the above answers are the correct actions to take when a raw sewage backup occurs in your restaurant. The first action you should take is to close the restaurant to prevent customers from becoming sick. Second, you should correct the cause of the backup by calling a plumber. Lastly, you should clean the area of the spill thoroughly to prevent fecal contamination within the restaurant.

Question 11

The correct amount of bleach to add to one quart of water for a properly prepared sanitation bucket is:

A	1 quart
B	½ quart
C	1 cup
D	1 teaspoon

Question 11 Explanation:

1 teaspoon of bleach is the correct amount to add to one quart of water to ensure the correct dilution ratio. Adding any amount of bleach greater or less than this value can cause pathogens to grow in a restaurant environment.

Question 12

The following cleaning utility should be kept at all stations to ensure that all spills and food particles are removed during the course of a service:

A	Paper towels
B	Cloth towels
C	Squeegee
D	All of the above

Question 12 Explanation:

Paper towels should be kept at all stations to ensure that all spills and food particles are removed during the course of service. Paper towels are ideal since you can easily throw them away, while cloth towels and squeegees are possible sources of foodborne pathogens to propagate.

Question 13

All of the following will affect the sanitation ability of a diluted sanitizer except:

A	Amount of time that passes since the solution was made
B	Amount of times you use the sanitation solution
C	Dipping test strips into the sanitation solution
D	Adding more sanitizer to the solution

Question 13 Explanation:

Dipping test strips into the sanitation solution will not affect the sanitation ability of the solution. Since these strips have very little chemical reactivity, they do not affect the ability of the solution to sanitize the surface.

Question 14

If you are running dangerously low on cleaning detergent for the dishwasher and cannot make it through the entire day you should:

A	Dilute the detergent by 50%
B	Go to the store and buy some detergent
C	Rinse the dishes with an extra rinse cycle
D	Close the restaurant

Question 14 Explanation:

If you are running dangerously low on cleaning supplies, you should go to the store and purchase a comparative product to get you through the day. With this said, you should immediately contact your chemical supply company to try to get the correct detergent as soon as possible. While you might be able to cover any food safety need, using an unapproved dishwasher detergent can cause serious problems to your machine.

Question 15

Cans with the following feature(s) are considered unsafe for restaurant use:

A	Rusty cans
B	Cans with dents
C	Outdated cans
D	All of the above

Question 15 Explanation:

All of the above-listed features are considered unsafe for restaurant use. Rusty cans and outdated cans are old, making the contents of the cans unsuitable for food consumption. Cans with dents can be a sign that the food inside has not been properly processed, making the contents dangerous to consume.

Question 16

To ensure that food pests such as flies or mice are not a problem within your kitchen, it is important to:

A	Use an authorized pest control company
B	Immediately respond to any visible problem
C	Only store foods in sealable containers
D	Set traps to reduce the number of flies and mice

Question 16 Explanation:

To ensure that food pests are not a problem within your kitchen, you should always hire an authorized pest control company. While you might be good at controlling pests and have a good eye for problems, nothing can replace the knowledge and expertise of professional pest companies when it comes to identifying and eliminating risks.

Question 17

The second step of properly washing a food contact surface is:

A	Wash
B	Rinse
C	Sanitize
D	Dry

Question 17 Explanation:

Rinse is the second step of properly washing a food contact surface. Once again, the four steps of properly washing a food contact surface are wash, rinse, sanitize, and dry.

Question 18

The most frequent cause of fires in a restaurant can be traced to:

A	Insurance fraud
B	Cigarette smoking
C	Greasy hood and vent systems
D	Faulty wiring

Question 18 Explanation:

Greasy hood and vent systems are the most frequent cause of fires in restaurants. To reduce this risk, make sure to clean all cooking hoods and ventilation systems after the completion of each business day.

Question 19

The most important aspect of pest control can be traced to:

A	Using the correct chemicals
B	Depriving pests of food, water, and shelter
C	A good pest control company
D	The geographical location of the restaurant

Question 19 Explanation:

The correct answer is B, depriving pests of food, water and shelter is the most important aspect of pest control. If you can successfully negate a pest’s ability to find food and water in your restaurant, the pest will search for shelter elsewhere.

Question 20

A sanitizer test strip should be dipped in the sanitation solution for a minimum of how many seconds?

A	25 seconds
B	60 seconds
C	10 seconds
D	1 second

Question 20 Explanation:

Sanitizer strips should be dipped in the sanitation solution for 10 seconds before being removed. While this is a good general guide, make sure to check the package of the sanitation strip for specific instructions.

Question 21

The first step to clean kitchenware in a three compartment sink is to:

A	Scrape food off the pot and soak
B	Sanitize the pot
C	Rinse the pot
D	Eat the leftover food in the pot

Question 21 Explanation:

The first step to cleaning kitchenware in a three compartment sink is to scrape excess food off the pot and soak the pot. Removing all remaining scraps is important since foodborne pathogens can survive beneath such areas of a pot.

Question 22

It is commonly known that mice can enter a kitchen as long as a hole in the wall exists that is ____ inches in high.

A	1 inch
B	½ inch
C	¼ inch
D	2 inches

Question 22 Explanation:

A mouse can fit through a hole in the wall that is no larger than a ¼ inch. Being small and flexible in nature, mice can squeeze through very small spaces, making it important to seal all holes in the wall.

Question 23

The definition of sanitizing is:

A	The maximum temperature that a dishwasher reaches
B	Reducing the microbial load on a food surface
C	Removing the amount of soil on a cooking surface to a safe level
D	None of the above

Question 23 Explanation:

The definition of sanitizing in a restaurant kitchen is reducing the microbial load on a food surface. While the term sanitizing implies that the entire surface is removed of bacteria, it is impossible to remove all bacteria, making the listed definition a much better fit.

Question 24

A material safety data sheet, required for all chemicals that a restaurant uses, informs you about:

A	The cost of the chemicals
B	Physical hazards of the chemicals
C	Edible uses of the chemical
D	Origin of the chemical

Question 24 Explanation:

A material safety data sheet informs you of the physical hazards of a chemical used in a restaurant. This form will help you decide how to use the chemical, were to use the chemical, as well as the ideal storage environment for the chemical.

Question 25

The labels on a bottle of bleach and a bottle of pesticide have fallen off the containers and the manager cannot tell which one is which. The proper action to take is:

A	Smell them to determine which one is which
B	Throw the two bottles out
C	Test the liquids on non-essential pans
D	None of the above

Question 25 Explanation:

If the labels of a pesticide and bleach fall off and you cannot determine which container holds which liquid, you should throw both liquids out. As the saying goes, when in doubt, throw them out!

Question 26

The most common type of rat found in food service establishments is the:

A	Norwalk Rat
B	Long Tailed Rat
C	Long-Nosed Rat
D	New York Rat

Question 26 Explanation:

The most common type of rat found in food service establishments is the Norwalk Rat. Native to North America, this type of rat has been of concern since the first food establishment opened in the United States.

Question 27

After shaping ground beef into patties on a cutting board, a cook plans on cutting the chicken into strips for the nightly special. The correct action is to:

A	Shred the chicken
B	Take a break
C	Clean the cutting board
D	Cutaway

Question 27 Explanation:

After shaping ground beef into the patties, the cook should clean the cutting board before cutting the chicken. While both foods are potentially hazardous foods, this in no way implies that you can prepare both ingredients without washing the equipment first.

Question 28

What is the only way to prevent backflow in drainage and sewage pipes?

A	Floor drain
B	Municipal drains
C	Air gap
D	There is no way to prevent backflow

Question 28 Explanation:

An air gap is the only way to prevent backflow in drainage and sewage systems. This prevents harmful bacteria from seeping into sinks and other water receptacles in the restaurant. When designing your facility, make sure the contractor and architect are aware of the special requirement of food service establishments. If you are converting an existing space to fit food safety standards, you may also install check valves, which function similarly to air gaps but do not require replacing non-compliant pipes.

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Regulatory Authorities (15 Questions)

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Question 1

Which level of government should be consulted when making food safety decisions, listing them in order of importance.

A	State, Federal, Local Hint: Try again.
B	Federal, State, Local Hint: Too broad.
C	Local, State, Federal
D	You should consult all of the above at the same time.

Question 1 Explanation:

Local then State then Federal is the order in which to consult when making food safety decisions. First, check the Local ordinances for your food safety requirements, such as the City or County department of health. Second, you should research the State government requirements to make sure you comply with them. Thirdly, you would use Federal resources. The Federal government gives the burden of food safety standards to the States when it comes to restaurants since the State inspects restaurants. Some Cities, such as New York City, have their own set of requirements. This means that NYC officials will inspect your restaurant instead of State or County representatives. For this reason, it is important to first check the Local requirements, followed by the State requirements, and finally using Federal resources for general information.

Question 2

The model for food safety standards is based on a system called:

A	HACCP -Hazard Analysis and Critical Control Points
B	GMP-Good Manufacturing Practices
C	PHP-Public Health Plan
D	Scientific Studies and Government Regulation

Question 2 Explanation:

The model for food safety standards is based on a system called Hazard Analysis and Critical Control Points (HAACP). This system is used to assess risks in your restaurant, as well as pinpoint critical areas regarding food safety and critical steps that should always be followed. The HACCP model is the ideal system for setting up a trainer to trainee system of food safety, ensuring that managers and lower employees understand their risks and roles in preventing such risks.

Question 3

If a customer chokes on a piece of food, the following action can help:

A	Calling an EMT
B	Heimlich Maneuver
C	Mouth to mouth resuscitation
D	Tapping on the back of the person

Question 3 Explanation:

The Heimlich maneuver is the correct action to take if someone is choking on a piece of food. If the situation cannot be solved immediately, you should call an ambulance to assist or/and take the person to the hospital.

Question 4

To help employees understand the local ordinances of food safety, the following actions are recommended:

A	Create an extensive employee food safety manual
B	Have a daily discussion on proper food handling techniques
C	Post signs that detail the basic food safety techniques
D	All of the above

Question 4 Explanation:

The correct answer is Posting signs that detail the basic food safety techniques will help employees understand the local ordinances of food safety. Much of the time, companies that supply your cleaning agents will have these signs and will give them to you. While they are not extensive, they serve as the best method to remind people of their food handling responsibilities. While this answer is the best choice, having daily discussions regarding food safety will also help tremendously.

Question 5

Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States?

A	FDA (Federal Drug Administration)
B	USDA (US Department of Agriculture)
C	DHS (Department of Homeland Security)
D	EPA (Environmental Protection Agency)

Question 5 Explanation:

The USDA is responsible for the regulation of meat and poultry products. Their jurisdiction includes meat products, poultry, eggs, and milk. For more information on the responsibilities of the USDA, visit usda.gov.

Question 6

What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen?

A	Identify risks and allergens
B	To keep regulatory bodies happy
C	To eliminate liabilities to the owner
D	Give the General Manager something to do

Question 6 Explanation:

Saving Material Safety Data Sheets (MSDS) is important since you can easily identify risks associated with the raw ingredients, as well as an allergen that might be present. It is important to identify these risks and allergens so that customers with acute needs can be made aware of any possible risk to their health.

Question 7

Which of the following regulatory bodies has the ability to inspect individual restaurants within a national food chain?

A	Federal Drug Administration (FDA)
B	United States Dept. of Agriculture (USDA)
C	Centers for Disease Control (CDC)
D	None

Question 7 Explanation:

None of the above-listed agencies has the ability to inspect individual restaurants, even if the restaurant is part of a national food chain. While government bodies have the right to review the food safety practices of a national food chain, it is the responsibility of the state to inspect the individual restaurant.

Question 8

A food outbreak is defined as an event:

A	With two or more food borne illness complaints
B	When the CDC says it’s a food outbreak
C	Defined by local standards
D	When there is evidence of a foodborne illness

Question 8 Explanation:

A food outbreak is defined as an event with two or more complaints with regards to foodborne illness. Once two people make a claim of becoming sick due to a food poisoning event, the event becomes defined as a food outbreak.

Question 9

The following method is the best method for teaching employees the proper methods of food safety:

A	Roleplay
B	Signs and posters
C	HACCP plans
D	All of the above

Question 9 Explanation:

All of the above-listed practices are good ways to teach an employee about proper food safety practices. In fact, using a number of methods engages the employee to critically think about food safety, making oversight less of an issue.

Question 10

The term “NSF” stands for:

A	Non-safe food
B	Non-semolina flour
C	National Sanitation Foundation
D	Non-standard foods

Question 10 Explanation:

NSF stands for the National Sanitation Foundation. The National Sanitation Foundation is an agency that oversees the development of kitchen equipment and has resources regarding food safety tips.

Question 11

How often should health inspectors inspect your food service establishment?

A	Every three months
B	Every six months
C	Once a year
D	Whenever needed

Question 11 Explanation:

Health inspectors should inspect your food service establishment at least once a year. If you have violations, you can expect the food inspector to give a visit more than once a year.

Question 12

Under which condition is a food inspector most likely to close your food establishment?

A	Dry room temperature is 85°F
B	Raw chicken is stored above pineapple in the refrigerator
C	Two or more complaints of sickness are reported by customers
D	No hats in the kitchen

Question 12 Explanation:

A food inspector is most likely to close your food establishment if two or more complaints of sickness have been reported by customers. Before closing your establishment after receiving the complaints, the inspector will come to your restaurant to find evidence. If the inspector finds evidence for the food outbreak, you can expect to be closed until the risk is eliminated.

Question 13

Which of the following agencies is responsible for controlling food safety in your restaurant?

A	FDA - Food and Drug Administration
B	USDA - United States Department of Agriculture
C	State or Local Department of Health
D	CDC - Centers for Disease Control

Question 13 Explanation:

The agencies responsible for controlling food safety in your local restaurant is the state or local Department of Health. While federal agencies can give advice and guidance for food safety issues, it is the state or local municipality which administers the food safety standards of a restaurant.

Question 14

Poor food safety standards can result in the following events except:

A	Foodborne illness
B	Lawsuits
C	Lower operating costs
D	Poor working conditions

Question 14 Explanation:

Poor food safety standards will not lead to lower operating costs. While it might seem easy to skip food safety steps, it will end up costing you more money in the end through fines, lawsuits, and most importantly an ever-declining number of customers.

Question 15

If you plan on operating a mobile food cart, the best food safety plan is to:

A	Follow culinary school guidelines
B	Consult local ordinances
C	Consult the FDA
D </