Food Handler / Food Safety Certification Exam IV Copy
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Question 1 of 19
1. Question
When must a food handler change gloves?CorrectIncorrect -
Question 2 of 19
2. Question
What temperature must cooked vegetables reach to be safely hot-held for service?CorrectIncorrect -
Question 3 of 19
3. Question
Which process requires a variance from the regulatory authority?CorrectIncorrect -
Question 4 of 19
4. Question
A food handler has cooled a container of chili to 70F in 1 hour. How much time is left to cool the chili to 41F?CorrectIncorrect -
Question 5 of 19
5. Question
What temperature must stuffed lobster be cooked to?CorrectIncorrect -
Question 6 of 19
6. Question
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?CorrectIncorrect -
Question 7 of 19
7. Question
What must an operation do before packaging fresh juice on-site for later sale?CorrectIncorrect -
Question 8 of 19
8. Question
What is the minimum internal cooking temperature for chicken breast?
CorrectIncorrect -
Question 9 of 19
9. Question
What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?CorrectIncorrect -
Question 10 of 19
10. Question
What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?CorrectIncorrect -
Question 11 of 19
11. Question
What should a server do when taking a food order from customers who have concerns about food allergies?CorrectIncorrect -
Question 12 of 19
12. Question
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?CorrectIncorrect -
Question 13 of 19
13. Question
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?CorrectIncorrect -
Question 14 of 19
14. Question
What should a food handler do with food after it is thawed in the microwave?CorrectIncorrect -
Question 15 of 19
15. Question
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?CorrectIncorrect -
Question 16 of 19
16. Question
When can raw, unpackaged meat be offered for self-service?CorrectIncorrect -
Question 17 of 19
17. Question
What rule for serving condiments should be practiced?CorrectIncorrect -
Question 18 of 19
18. Question
Bulk unpackaged food in self-service areas must be labeled whenCorrectIncorrect -
Question 19 of 19
19. Question
The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?CorrectIncorrect