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100

What does an effective food defense program accomplish?

A: Selects highly qualified kitchen staff

B: Avoids the deliberate contamination of food

C: Ensures food is received from a local supplier

D: Verifies the foods are cooked to the minimum temperatures

Avoids the deliberate contamination of food

100

  A major food allergen is found in

  1. Onions

  2. Rice

  3. Mushrooms

  4. tofu

tofu

100

 As part of the operation’s food defense program, management should

  1. Accept deliveries from unapproved suppliers

  2. Allow staff to store their personal items in the prep area

  3. Restrict access by unauthorized personal

  4. Report suspicious activity to the FDA 

Restrict access by unauthorized personal

100

What is the highest temperature shell eggs can be received?

  1. 40

  2. 41

  3. 45

  4. 46

45

100

What is the primary safety concern when overstocking a cooler?

  1. Correct temperatures are difficult to maintain

  2. Specific foods are hard to find when in a hurry

  3. Newly added food cools too rapidly

  4. FIFO is difficult to implement

Correct temperatures are difficult to maintain

200

Hot food is being delivered to a banquet. What is the lowest temperature at which it should be received?

  1. 115 F

  2. 125 F

  3. 135 F

  4. 145 F

135 F

200

What are job aids?

  1. Tools to remind food handlers of how to perform a certain task

  2. An electronic presentation used to deliver contents to a group of participants

  3. temporary employees hired to  to support a full time worker in a specific role

  4. Technology based training methods, including web based activities

Tools to remind food handlers of how to perform a certain task

200

What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen? 

  1. Throw the rolls away

  2. Donate the rolls to the local shelter

  3. Repurpose the rolls as croutons

  4. Use the rolls for bread pudding

Throw the rolls away

200

The group responsible for the inspection and grading of meat is the 

  1.  Food and drug administration (FDA)

  2. US Dept. of Agriculture (USDA)

  3. Local health department

  4. Management of the processing plant

US Dept. of Agriculture (USDA)

200

 Garbage cans used by an operation should be 

  1. Odor proof, damage resistant and light in color

  2. Leak proof, waterproof and easy to clean

  3. durable , absorbent and corrosion resistant 

  4. Pest proof smooth, and made of metal

Leak proof, waterproof and easy to clean

300

What should staff do to decrease the number of mice, flies, and cockroaches in the operation? 

  1. Store food and supplies in the boxes in which they were delivered

  2. Use open bait stations, tracking powder pesticides, and fly swatters

  3. Leave the back door open when taking out the garbage to the dumpster

  4. Maintain a clean facility and seek help from a pest control operator 

Maintain a clean facility and seek help from a pest control operator

300

 What is the maximum number of days that potato salad may be kept if it remains at a temperature of 41 or lower? 

  1. 5

  2. 7

  3. 10

  4. 14

7

300

The water temperature in a wash sink of a 3 compartment sink must be at least

  1. 110

  2. 125

  3. 150

  4. 165

110

300

What type of beverage container must a food handler drink from at work?

  1. Cup with a handle

  2. Spill-resistant container

  3. Covered container with a straw

  4. Disposable container with a straw

Spill-Resistant Container

300

What is one of the most effective ways to prevent flies from entering the operation

  1. Apply repellents

  2. Install pest strips

  3. Install air curtains

  4. Apply residual spray

Install air curtains

400

Equipment is mounted on casters so that it makes what surface easy to clean?

  1. legs attached to it

  2. Floors underneath it

  3. Surfaces that touch food

  4. Shelves mounted above it

Floors underneath it

400

A food handler is labeling a container of cooled, cooked roast beef to be stored in the cooler.  The label should include

  1. The use by date

  2. Ingredients uses

  3. Source of the food

  4. Number of portions

The use by date

400

 Correct hand washing is recommended to prevent the outbreak of which food borne illness?

  1. Hepatitis A

  2. HIV

  3. Common Cold

  4. Botulism

Hepatitis A

400

NSF international is an organization that 

  1. Writes the food code

  2. Evaluates and tests food service equipment

  3. Provides safety data sheets

  4. Enforces food safety regulations

Evaluates & tests food service equipment

400

A backup of sewage is the operation’s storeroom would be a reason to contact the local regulatory authority because it is considered 

  1. An imminent health hazard

  2. A cross contamination

  3. A critical control point

  4. An OSHA hazard

An imminent health hazard

500

A nursing home manager best protects the elderly residents’ health by serving

  1. Farm fresh eggs

  2. Pasteurized apple cider

  3. Medium rare hamburgers

  4. Fresh squeezed orange juice

Pasteurized apple cider

500

What final step should a food handler follow before preparing ready to eat food?

  1. Remove the soil from food contact surfaces

  2. Sanitize preparation table and cutting boards

  3. Wash hands with hot water and soap

  4. Put on single use disposable gloves 

Put on single use disposable gloves

500

Which HACCP principle is in action when a cook checks the temperature of beef stew being reheated for hold holding?

  1. Conducting a hazard analysis

  2. Taking a corrective action

  3. Record keeping

  4. monitoring

Monitoring

500

What is the role of the Food and Drug Administration?  (FDA)

  1. Develop  the model food code

  2. Research the cause of foodborne illness outbreaks

  3. Inspect meat, poultry and eggs

  4. Create recipes for use by hospitals

Develop the model food code

500

A food handler is washing their hands when the Person In Charge (PIC) notices a lesion containing pus on one of the food handles fingers. The PIC should ensure that the food handler 

  1. Does not return to work in an food prep areas

  2. Wears a finger cot and uses a single use glove

  3. Washes hands for 15 seconds using warm water

  4. Returns to work only after covering the lesion with antibiotic cream

Wears a finger cot & uses a single use glove

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