Food Handler / Food Safety Certification Exam V Copy
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Question 1 of 40
1. Question
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?CorrectIncorrect -
Question 2 of 40
2. Question
A foodhandler must be excluded from the operation for which symptom?CorrectIncorrect -
Question 3 of 40
3. Question
The risk of physical contamination can be reduced byCorrectIncorrect -
Question 4 of 40
4. Question
What is the temperature range of the temperature danger zone?CorrectIncorrect -
Question 5 of 40
5. Question
What is the form some bacteria take to keep from dying when they do not have enough food?CorrectIncorrect -
Question 6 of 40
6. Question
Most regulations for food service operations are written at what levelCorrectIncorrect -
Question 7 of 40
7. Question
Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of
CorrectIncorrect -
Question 8 of 40
8. Question
What should be used to dry hands after washing them?CorrectIncorrect -
Question 9 of 40
9. Question
At what internal temperature should raw meat, poultry, & seafood be stored?CorrectIncorrect -
Question 10 of 40
10. Question
Peanuts and soy products are dangerous for people with what condition?CorrectIncorrect -
Question 11 of 40
11. Question
What type of container should be used to transport TCS food from the place of preparation to the place of service?CorrectIncorrect -
Question 12 of 40
12. Question
To learn a new skill, learners must be given the opportunity toCorrectIncorrect -
Question 13 of 40
13. Question
What is the only jewelry that may be worn on the hands or arms while handling food?CorrectIncorrect -
Question 14 of 40
14. Question
Who should apply pesticides in an operation?CorrectIncorrect -
Question 15 of 40
15. Question
A backup of raw sewage has occurred in the kitchen. What should happen next?CorrectIncorrect -
Question 16 of 40
16. Question
When using a bottom-to-top shelving order, what determines the best placement of food?CorrectIncorrect -
Question 17 of 40
17. Question
A hose connected to a running faucet that is left submerged in a bucket is an example of…CorrectIncorrect -
Question 18 of 40
18. Question
What is the intended use for a hand antiseptic?CorrectIncorrect -
Question 19 of 40
19. Question
An example of TCS food isCorrectIncorrect -
Question 20 of 40
20. Question
A customer having an allergic reaction may show which symptom?CorrectIncorrect -
Question 21 of 40
21. Question
Raw or undercooked dishes made for high-risk populations must use eggs that have beenCorrectIncorrect -
Question 22 of 40
22. Question
The effectiveness of chemical sanitizers is NOT affected by itsCorrectIncorrect -
Question 23 of 40
23. Question
After forming raw ground beef into patties on the prep line, a foodhandler kept on the same gloves while slicing hamburger buns. What did the foodhandler do wrong?CorrectIncorrect -
Question 24 of 40
24. Question
A foodhandler who has just bused tables must do what before handling food?CorrectIncorrect -
Question 25 of 40
25. Question
Where should pesticides be stored?CorrectIncorrect -
Question 26 of 40
26. Question
Which agency enforces food safety in a food service operation?CorrectIncorrect -
Question 27 of 40
27. Question
Food storage should be rotated using which method?CorrectIncorrect -
Question 28 of 40
28. Question
What can cause histamine to form in tuna?CorrectIncorrect -
Question 29 of 40
29. Question
Several people became ill with Bacillus Cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?CorrectIncorrect -
Question 30 of 40
30. Question
Why are young children at a higher risk for food borne illness?CorrectIncorrect -
Question 31 of 40
31. Question
What is the second basic rule of an integrated pest management program?CorrectIncorrect -
Question 32 of 40
32. Question
Food in a dry storage area should NOT beCorrectIncorrect -
Question 33 of 40
33. Question
How long should shelstock tags be ept on file?CorrectIncorrect -
Question 34 of 40
34. Question
You should label all ready-to-eat TCS food that is preped in-house and held longer thanCorrectIncorrect -
Question 35 of 40
35. Question
What is the definition of sanitizing?CorrectIncorrect -
Question 36 of 40
36. Question
When transporting food off-site, how should information such as use-by-date and time be communicated to the off-site staff?CorrectIncorrect -
Question 37 of 40
37. Question
What is the first basic rule of an IPM program?CorrectIncorrect -
Question 38 of 40
38. Question
The three potential hazards to food are biological, physical, andCorrectIncorrect -
Question 39 of 40
39. Question
People who are “carriers” are able to carry pathogens in their systems and infect others, yet they neverCorrectIncorrect -
Question 40 of 40
40. Question
What is the only certain way to prevent backflow?CorrectIncorrect