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Food Handler / Food Safety Certification Exam X Copy

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Food Handler / Food Safety Certification Exam X Copy

Food Handler / Food Safety Certification Exam X Copy

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Question 1 of 40

1. Question
When should employees receive food safety training?
- Only when hiring a new employee without food service experience
- When hired, and then periodically after that
- When a new FDA Food Code comes out
- Only when they request it
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Question 2 of 40

2. Question
On-the-job training works best for
- New employees
- Experienced employees
- Individuals or small groups
- Temporary workers
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Question 3 of 40

3. Question
TSC food must be reheated to what temperature for 15 seconds within 2 hours
- 135°F
- 145°F
- 155°F
- 165°F
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Question 4 of 40

4. Question
To work with food, a foodhandler with a hand wound must
- Bandage the wound and wear a single-us glove
- Bandage the wound and limit contact with food
- Wash hands and bandage the wound
- Apply ointment and a bandage
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Question 5 of 40

5. Question
How can managers play a key role in promoting good personal hygiene?
- Providing hand lotion at hand washing stations
- Providing comfortable break rooms
- Modeling proper behavior at all times
- Allowing periodic bare-handed contact with food
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Question 6 of 40

6. Question
What do time-temperature indicators do?
- Measure temperature through a probe with a sensor at the end
- Measure the length of time that food should be cooked
- Show if food has been cross-contaminated during preparation
- Show if food has been time-temperature abused during shipment
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Question 7 of 40

7. Question
What is one way food should NEVER be thawed?
- In a microwave
- At room temperature
- In a cooler
- As part of the cooking process
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Question 8 of 40

8. Question
What is the minimum internal cooking temperature for poultry?
- 135°F
- 145°F
- 155°F
- 165°F
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Question 9 of 40

9. Question
What is the first step in developing a HACCP plan?
- Identify corrective actions
- Conduct a hazard analysis
- Establish monitoring procedures
- Determine critical control points
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Question 10 of 40

10. Question
Which type of pathogen is hepatitis A?
- Virus
- Bacteria
- Parasite
- Fungi
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Question 11 of 40

11. Question
Where is the only place a food borne virus can reproduce?
- Acidic food
- Person's intestines
- Food containing protein
- TCS food
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Question 12 of 40

12. Question
What is an infrared (laser) thermometer used to measure?
- Air temperature
- Liquid temperature
- Internal temperature
- Surface temperature
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Question 13 of 40

13. Question
A training need is a
- Measurable knowledge, skill, or ability
- Gap between what an employee knows and what an employee needs to know
- Process used to assess students of varying abilities & experience
- Structured sequence of events that leads to learning
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Question 14 of 40

14. Question
Which is a sign of rodent infestation?
- Strong, oily odor
- Black specks that look like black pepper
- Pile of soft materials in a corner
- Shiny, capsule-shaped egg cases
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Question 15 of 40

15. Question
Hot TCS Food that has been held below 135°F for over 4 hours should be
- Reheated to 165°F for 15 seconds
- Thrown out immediately
- Mixed with other hot food
- Eaten within 2 hours
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Question 16 of 40

16. Question
What is the purpose of Material Safety Data Sheets (MSDS)?
- Inform employees of safe use and hazards associated with chemicals used in the operation
- Provide information on potentially dangerous machinery used in the kitchen
- Monitor the quantity of cleaning materials used on each shift
- To inform customers about the risks of TCS food
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Question 17 of 40

17. Question
What is the FDA Food Code?
- The federal government's recommendations for food service sanitation regulations
- A law requiring disclosure of all food additives used in food preparation on-site
- Directory of common food allergens and chemical toxins
- Categorical listings of TCS food
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Question 18 of 40

18. Question
A package of flour that arrives on the receiving dock with signs of dampness on the bag should be
- Rejected and returned to the supplier
- Accepted and placed in dry storage
- Dried thoroughly before use
- Stored in a cooler at 41°F or lower
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Question 19 of 40

19. Question
What action should a manager take when a food handler reports being diagnosed with shigellosis?
- Keep the food handler away from duties that involve food
- Send the food handler home, and then call the local regulatory authority
- Make sure the food handler is supplied with disposable gloves
- Make sure the food handler washes hands often
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Question 20 of 40

20. Question
What happens when the when the water temperature in a high-temperature dishwashing machine is too high?
- Spray nozzles become clogged
- Items are sanitized for too long
- Detergent is left on dishes
- The water vaporizes before items can be sanitized
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Question 21 of 40

21. Question
When receiving a delivery of food for an operation, it is important to
- Inspect only the TCS food
- Store it immediately & inspect it later
- Inspect all food immediately before storing it
- Stack the delivery neatly and inspect it within 12 hours
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Question 22 of 40

22. Question
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength
- Rinse it from the surface and then apply it a second time
- Test the surface first to confirm that there are no pathogens
- Use a test kit to check the sanitizer's concentration when mixing it
- Heat it to the temperature recommended by the manufacturer
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Question 23 of 40

23. Question
Cold TCS food must be received at what internal temperature?
- 32°F
- 41°F
- 50°F
- 55°F
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Question 24 of 40

24. Question
What is the minimum internal cooking temperature for TCS food cooked in a microwave?
- 135°F
- 145°F
- 155°F
- 165°F
Correct

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Question 25 of 40

25. Question
What is the calibration nut on a bimetallic stemmed thermometer used for?
- Keep it accurate
- Mark its sensing area
- Measure air temperature
- Measure temperature through glass
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Question 26 of 40

26. Question
A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?
- The food handler labeled read-to-eat food
- The food handler did not use the FIFO method
- The food handler did not place the patties at eye level
- The food-handler did not store ready-to-eat food above raw food
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Question 27 of 40

27. Question
If a food-contact surface has been soiled, what three actions must be performed before it can be used again?
- Wiped, rinsed, stored
- Cleaned, rinsed, air-dried
- Cleaned, rinsed, sanitized
- De-greased, scrubbed, rinsed
Correct

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Question 28 of 40

28. Question
What is the maximum acceptable receiving temperature for fresh poultry?
- 35°F
- 41°F
- 45°F
- 50°F
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Question 29 of 40

29. Question
Labels on containers of ready-to-eat TCS food that was prepped on site must include the
- Ingredients
- Potential allergens
- Reheating instructions
- Date that the food should be sold
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Question 30 of 40

30. Question
How should a prep table be sanitized?
- Spray with a cleaning solution, and then wipe with a sanitized cloth
- Spray with a sanitizing solution, rinse with clean water, and then dry
- Brush off loose dirt with a clean cloth, and then wipe or spray with a sanitizing solution
- Clean with a cleaner, rinse the surface, and then sanitize the surface
Correct

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Question 31 of 40

31. Question
If a food-contact surface is in constant use, how often must it be cleaned & sanitized?
- Every 4 hours
- Every 6 hours
- Every 8 hours
- Every 10 hours
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Question 32 of 40

32. Question
What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?
- Use the ice-point method
- Use an infrared thermometer on the container
- Place a probe on the surface of the food and wait 15 seconds
- Insert the thermometer stem or probe into the thickest part of the product
Correct

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Question 33 of 40

33. Question
What is the one factor that affects the growth of microorganisms in food?
- Leanness
- Density
- Ripeness
- Acidity
Correct

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Question 34 of 40

34. Question
What is the correct procedure for washing hands?
- Wet hands and arms with water at least 41°F. Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands.
- Wet hands and arms with water at least 41°F. Apply soap. Vigorously scrub hands and arms. Rinse hands and arms. Dry hands and arms.
- Wet hands and arms with water at least 100°F. Apply soap. Vigorously scrub hands and arms for 10 to 15 seconds. Rinse hands and arms. Dry hands and arms.
- Wet hands and arms with water at least 100°F. Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands and arms.
Correct

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Question 35 of 40

35. Question
How should food-handlers keep their fingernails?
- Short and unpolished
- Long & unpolished
- Long & painted with nail polish
- Short & painted with nail polish
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Question 36 of 40

36. Question
A food handler who spends an entire shift deboning chicken should change gloves
- After 1 hour, because the gloves may attract build-up of pathogens quickly
- Every 4 hours during continual use, and more often if needed
- At the end of the shift, when working on a single task
- Every 6 hours, to avoid wasting gloves
Correct

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Question 37 of 40

37. Question
What is the key to limiting bacterial growth?
- Controlling time & temperature
- Evaluating the menu selection
- Managing personal hygiene
- Using food additives
Correct

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Question 38 of 40

38. Question
When taking the orders of customers with food allergies, a server should
- Fully describe each menu item to customers who ask, including any "secret" ingredients
- Fully describe the symptoms of an allergic reaction to customers before they order
- Tell customers when they arrive that the food may cause allergic reactions
- Tell customers with food allergies that they will not be able to receive service
Correct

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Question 39 of 40

39. Question
Why should food NOT be stored in a galvanized container?
- The food will spoil quickly
- The food will not be stored at the right temperature
- Acids in the food can leach zinc into the food
- Acids in the food can cause the container to rust
Correct

Incorrect
Question 40 of 40

40. Question
Food should be cooled from 135°F to 70°F within ____ hours, and then from 70°F to 41°F within ____ hours.
- 2,4
- 3,4
- 3,6
- 4,2
Correct

Incorrect

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