Food Handler / Food Safety Certification Exam IX Copy
Time limit: 0
Quiz Summary
0 of 19 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Quiz complete. Results are being recorded.
Results
0 of 19 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 19
1. Question
What should a server do after clearing a table?CorrectIncorrect -
Question 2 of 19
2. Question
When can glass thermometers be used?CorrectIncorrect -
Question 3 of 19
3. Question
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?CorrectIncorrect -
Question 4 of 19
4. Question
What strategy can prevent cross-contamination?CorrectIncorrect -
Question 5 of 19
5. Question
A food handler has just finished storing a dry food delivery. Which step was done correctly?CorrectIncorrect -
Question 6 of 19
6. Question
Which organization includes inspecting food as one of its primary responsibilities?CorrectIncorrect -
Question 7 of 19
7. Question
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?CorrectIncorrect -
Question 8 of 19
8. Question
What information must be included on the label of food packaged on-site for retail sale?CorrectIncorrect -
Question 9 of 19
9. Question
What is the minimum internal cooking temperature for a veal chop?CorrectIncorrect -
Question 10 of 19
10. Question
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?CorrectIncorrect -
Question 11 of 19
11. Question
Which item should be rejected?CorrectIncorrect -
Question 12 of 19
12. Question
Why should food temperatures be taken in two different locations?CorrectIncorrect -
Question 13 of 19
13. Question
How should an item that has been recalled by its manufacturer be stored in an operation?CorrectIncorrect -
Question 14 of 19
14. Question
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?CorrectIncorrect -
Question 15 of 19
15. Question
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
CorrectIncorrect -
Question 16 of 19
16. Question
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?CorrectIncorrect -
Question 17 of 19
17. Question
What causes preschool-age children to be at risk for food borne illness?CorrectIncorrect -
Question 18 of 19
18. Question
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?CorrectIncorrect -
Question 19 of 19
19. Question
What temperatures do infrared thermometers measure?CorrectIncorrect