Chapter 5
What should a food handler do when rejecting a shipment of food?
A. Mix it with the other food
B. Accept it and report it later
C. Set it aside and inform the supplier
D. Store it in the refrigerator until the manager arrives
C. Set it aside and inform the supplier
Separate the bad items from the accepted ones and notify the supplier immediately.
What is the difference between cleaning and sanitizing?
A. Cleaning removes bacteria, and sanitizing removes food
B. Cleaning removes food and dirt, and sanitizing reduces pathogens
C. Cleaning and sanitizing are the same
D. Cleaning only applies to food-contact surfaces
B. Cleaning removes food and dirt, and sanitizing reduces pathogens
Both steps are required to keep food-contact surfaces safe.
Which of the following is an acceptable receiving temperature for raw shell eggs?
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C)
C. 45°F (7°C)
Shell eggs can be received at 45°F as long as they're stored at 41°F or lower afterward.
True or False: You can use the same cloth for wiping counters and wiping spills from the floor.
❌ False
Never use cloths used on the floor for food-contact surfaces — it spreads contaminants.
Which food item should be stored on the top shelf of a refrigerator?
A. Raw ground beef
B. Raw fish
C. Raw chicken
D. Ready-to-eat food
D. Ready-to-eat food
This prevents juices from raw food from dripping onto it.
Which item is a food-contact surface that requires cleaning and sanitizing?
A. Walls
B. Cutting boards
C. Floors
D. Trash can lids
B. Cutting boards
Any surface that comes into contact with food must be cleaned and sanitized regularly.
Why is FIFO (First-In, First-Out) important?
A. It keeps storage areas neat
B. It reduces the need for labeling
C. It ensures the oldest food is used first
D. It eliminates the need for expiration dates
C. It ensures the oldest food is used first
Helps ensure that older stock is used before newer stock, so nothing goes to waste and is not spoiled.
What is the first thing a food handler should do before cleaning equipment?
A. Sanitize it
B. Dry it with a towel
C. Unplug it
D. Spray it with soap
C. Unplug it
Safety first! Always unplug electrical equipment before cleaning.
When should garbage be removed from food prep areas?
A. At the end of the day
B. Once the container is full
C. As quickly as possible
D. Only during breaks
C. As quickly as possible
Prompt removal prevents contamination and pests.
What is the correct order for cleaning and sanitizing a prep table?
A. Wash, rinse, sanitize, air dry
B. Rinse, wash, sanitize
C. Wash, sanitize, rinse
D. Sanitize, wash, rinse
A. Wash, rinse, sanitize, air dry
This is the standard 4-step process to properly clean and sanitize.
What is the correct way to check the temperature of a delivery of milk in cartons?
A. Open one carton and check inside
B. Insert the thermometer into the center of a carton
C. Use an infrared thermometer on the outside
D. Open a carton and pour it into a glass to check
B. Insert the thermometer into the center of a carton
Use a sanitized thermometer to check the internal temperature of liquid foods.
What should a food handler do with utensils that have been used to prepare raw meat and will be reused to prep vegetables?
A. Rinse them with hot water
B. Clean and sanitize them
C. Dry them with a clean towel
D. Wipe them with sanitizer
B. Clean and sanitize them
This prevents cross-contamination between raw and ready-to-eat foods.
A container of potato salad was prepared in-house on August 1. It will be held under refrigeration. What should the discard date be on the label?
A. August 3
B. August 5
C. August 7
D. August 8
C. August 7
TCS food prepared in-house must be labeled with a discard date of 7 days, including the day it was made.
What should food handlers do after cleaning and sanitizing a surface?
A. Dry it with a paper towel
B. Use it right away
C. Let it air-dry
D. Wipe it with a cloth towel
C. Let it air-dry
This prevents contamination from towels or hands.
True or False: Food can be stored directly on the floor if it's in a sealed package.
❌ False
Food must always be stored at least 6 inches off the floor.
When must food-contact surfaces be cleaned and sanitized?
A. Every two hours
B. After 6 hours of use
C. After each task or every 4 hours if in use
D. Only at the end of the shift
C. After each task or every 4 hours if in use
Especially important when switching between raw and ready-to-eat foods.
What is the correct action if you find packages of frozen fish with large ice crystals and water stains inside the box?
A. Accept the delivery if the fish is still frozen solid
B. Refreeze the fish immediately
C. Reject the fish as it shows signs of thawing and refreezing
D. Cook the fish to 145°F to eliminate any risk
C. Reject the fish as it shows signs of thawing and refreezing
Ice crystals and water stains are signs that the product has thawed and been refrozen, which may affect safety.
True or False: Cleaning with hot water alone is enough to keep food-contact surfaces safe.
❌ False
Cleaning removes dirt; you must sanitize to reduce harmful bacteria.
True or False: Labeling food with a discard date is only required for raw meat.
❌ False
All ready-to-eat TCS foods held for more than 24 hours must be labeled with a discard date.
True or False: All sanitizers work the same, so it doesn’t matter how they’re mixed.
❌ False
Always follow manufacturer instructions—different sanitizers have different concentrations and methods.