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Food Handler / Food Safety Certification Exam VIII Copy

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Food Handler / Food Safety Certification Exam VIII Copy

Food Handler / Food Safety Certification Exam VIII Copy

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Question 1 of 25

1. Question
When developing a HACCP, what does it mean to establish critical limits?
- The minimum or maximum limits that must be met to prevent or eliminate a hazard, or else reduce it to a safe level.
- Limits on how much access employees have to certain areas in the kitchen, such as the walk-in or the refrigerator.
- A means of documenting food hazard controls.
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Question 2 of 25

2. Question
What are the seven HACCP principles?
- Conduct a hazard analysis
- Determine critical control points (CCPs)
- Establish critical limits
- Establish monitoring procedures
- Identify corrective actions
- Verify that the system works
- Establish procedures for record keeping and documentation
- All of the above
- A, C and D above
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Question 3 of 25

3. Question
What are five things that can prevent the most common risks that cause foodborne illness?
- Knowledge – You know what to do to keep food safe.
- Staff health control – policies that ensure your employees are practicing good personal hygiene.
- Controlling hands as a vehicle of contamination – includes hand washing, using tongs, etc.
- Time and temperature parameters for controlling pathogens – Keeping food out of the temperature danger zone.
- Consumer advisory – Notices that you provide to your customers about the risks of raw or under cooked food, such as hollandaise sauce or rare hamburger meat.
- All of the above
- A, B and C above
- A, and C above
- Non of the above
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Question 4 of 25

4. Question
What does HACCP stand for?
- hazard analysis critical control point
- health analysis critical control point
- hazard analysis critical controller point
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Question 5 of 25

5. Question
What is a Critical Control Point (CCP)?
- A temperature range that is most easily controlled.
- A potential food hazard that can be prevented, eliminated, or reduced to safe levels.
- A point in the food preparation facility where speed and efficiency is reduced by bad design.
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Question 6 of 25

6. Question
Certain foods and food preparation methods require that you have a HACCP plan. Which of the methods below would require a HACCP plan?
- Preparing Hollandaise sauce
- Offering life shellfish from a display tank
- Serving steak that is less than well done
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Question 7 of 25

7. Question
An active managerial control is an approach that focuses on controlling the most common risk factors that cause food borne illness. What are these risk factors?
- Purchasing food from unsafe sources
- Failing to cook food adequately
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
- A,B and D above
- A, B and C above
- Non of the above
- All of the above
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Question 8 of 25

8. Question
What are the 5 prerequisite food safety programs?
- A) Personal hygiene program
- B) Food temperature control program
- C) Supplier selection and specification program
- D) Sanitation and pest control programs
- E) Facility design and equipment-maintenance program
- F) Food safety training program
- All above except B
- All above except A
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Question 9 of 25

9. Question
What is the most basic way to prevent Cross-Contamination?
- Wipe down the food preparation area
- Keep raw and ready-to-eat food away from each other
- Keep vegetables stored above raw meat
- Use gloves at all times
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Question 10 of 25

10. Question
Complete the sentence: Buy food items that don’t require much…
- Prepping and handling
- Prepping and cooking
- Handling and cooking
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Question 11 of 25

11. Question
The Temperature Danger Zone is 41 degrees F to 135 degress F. What temperature range do pathogens grow faster in?
- 43-88 degrees F
- 65-125 degrees F
- 70-125 degrees F
- None of the above.
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Question 12 of 25

12. Question
Which of the following practices can help prevent cross-contamination?
- Use separate cutting boards for prepping dry and wet food.
- Wash and rinse a cutting board after prepping raw fish.
- Buy whole onions instead of diced onions so you can prep them in the operation
- Prep raw chicken and potato salad on the table at the same time
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Question 13 of 25

13. Question
All of the following are practices that help prevent cross-contamination, except…
- Cleaning and Sanitizing
- Changing gloves every 10 minutes
- Prepping food at different times
- Buying prepared food
- Separating Equipment
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Question 14 of 25

14. Question
Complete sentence: Thermocouples and thermistors measure temperatures through a…
- Plastic probe
- Glass probe
- Paper probe
- Metal probe
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Question 15 of 25

15. Question
Always use glass thermometers to check food.
- True
- False
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Question 16 of 25

16. Question
When using the Boiling-point or Ice-point method for calibrating a thermometer, do not let the probe touch the container.
- True
- False
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Question 17 of 25

17. Question
Complete sentence: Infrared thermometers measure the temperatures of food and equipment….
- Surface.
- Depth.
- Heat.
- Freezing point.
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Question 18 of 25

18. Question
Do Not take readings through glass and metal (stainless steel or aluminum)
- True
- False
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Question 19 of 25

19. Question
Use glass thermometers to check dry foods.
- True
- False
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Question 20 of 25

20. Question
What kinds of thermometers may be used for: Internal temperature of a chicken breast?
- Infrared Thermometer, and Thermocouple with air probe
- Bimetallic stemmed thermometer, and Thermocouple with penetration probe
- Thermocouple with immersion probe, and Infrared Thermometer
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Question 21 of 25

21. Question
Complete Sentence: Infrared thermometers should be used to measure the…
- Air temperature in a cooler
- Internal temperature of a turkey
- Surface temperature of a grill
- Internal temperature of a batch of soup
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Question 22 of 25

22. Question
Which othermocouple probe should be used to check the temperature of a large stockpot of soup?
- Air probe
- Surface probe
- Immersion probe
- Penetration probe
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Question 23 of 25

23. Question
What type of thermometer is NOT appropriate for use in a restaurant or food service operation?
- Glass thermometer
- Thermistor
- Bimetallic stemmed thermometer
- Thermocouple
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Question 24 of 25

24. Question
When a thermometer is calibrated using the ice-point method, it should be adjusted to 32 degrees F after the stem or probe has been placed in the ice water.
- True
- False
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Question 25 of 25

25. Question
The boiling method for calibrating a thermometer should be adjust to 212 degrees F, after the stem probe has been placed in the boiling water.
- True
- False
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