Hygiene
Hygiene B/ Sanitation A
Sanitation B
Facilities/Equipment
Pathogens
100
A food handler must be excluded from the operation for which symptom? A. jaundice b. coughing c. cramps d. sneezing
A
100
what action should a worker take after a worker has been diagnosed with shigellosis? a. keep the foodhandler away from duties that involve food b. send them home then call the local regulatory authority c. make sure the foodhandler is supplied w disposable gloves d. make sure they wash their hands often
B
100
what is the temperature range of the temperature danger zone? a. 0 to 212 degrees b. 32 to 100 degrees c. 41 to 135 degrees d. 70 to 155 degrees
C
100
A risk of physical contamination can be reduced by? a. washing hands before handling food b.using galvanized containers to store beverages c. keeping food tightly covered during pesticide applications d. using shields on fluorescent light bulbs where food is stored.
D
100
What is the form some bacteria take to keep from dying when they do not have enough food? a. flagella b. virus c.spore d. parasite
C
200
What should be used to dry your hands after washing them? a. clean shirt b. clean apron c. common cloth towel d. single-use towel
D
200
What is intended use for hand antiseptic? a. reduce pathogens on skin b. minimize the need to wash hands c. extend the useability d. remove unpleasant food odors
A
200
using one set of cutting boards for raw TCS food and another set of cutting boards for ready to eat reduces the risk of? a. cross contamination b. time- temperature abuse c. physical contamination d. toxic metal poisoning
A
200
What is the only certain way to prevent back flow? A. air gap B. floor drain C. vacuum-breaker d. cross-connection
A
200
Why are younger children at higher risk of food borne illness? A. They are more likely to spend time in the hospital B. their immune systems are not fully developed C. they are more likely to suffer allergic reactions D. often their appetites are suppressed
B
300
what is the only jewelry that may be worn on the hands or arms while handling food? a. medical bracelet b. plain-band ring c. leather band watch d. diamond ring
B
300
What is the key to limiting bacterial growth? A. Controlling time and temperature B. Evaluating the menu selection C. Managing personal hygiene D. Using food additives
A
300
After forming raw ground beef patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. what did the food handler do wrong? A. failed to wash hands before putting gloves back on before handling buns. B. failed to wash and sanitize gloves before handling buns c. failed to wash hands and change gloves before handling buns c. the food handler failed to rinse gloves before handling buns
C
300
What is the calibration nut on a bi-metallic stemmed thermometer used for? A. keep it accurate B. mark its sensing area C. measure air temp D. measure temp through glass
A
300
People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never? A. contaminate the food B. become ill themselves C. contaminate the surfaces D. affect others until symptoms occur
B
400
Food Handler who has just bused tables must do what before handling food? a) remove apron b) wash hands c)put disposable gloves back on d)wipe hands on clothe towel
B
400
Daily Double
400
What is the definition of sanitizing? A. Rinsing a surface to a clean level B. Using a cloth or brush on a surface until it is clean C. Removing the amount of soil from the surface? D. Reducing the levels of pathogens to a safe level.
D
400
A hose connection to a running faucet that is left submerged in a bucket is an example of a(n)? A. Air gap B. Vacuum breaker C. Cross-connection D. Potable water source
C
400
Several people became infected with bacillus cereus gasteroenteritis after eating time-temperature abused rice. This is an example of what? A. cross- contamination B. food borne illness C. food irradiation D. stationary phase
B
500
to work with food, a food handler with a hand wound must? a. bandage a wound and use a single use glove b. bandage wound and limit contact with food c. wash hands and bandage wound d. apply ointment and a bandage
A
500
An example of TCS food is? A. Dried parsley B. Diced cranberries C. Chopped celery D. Sliced cantaloupe
D
500
A food handler put read-to-eat food under the raw hamburger in the cooler. What was done wrong? A. the food handler labeled the ready-to-eat food B. did not use the FIFO method C. did not place the patties at eye level D. did not store the ready-to-eat food above the raw food
D
500
What type of food container should be used to transport TCS food from place of preparation to the place of service? A. Insulated B. Oversized C. Reflective D. Flexible
A
500
What can cause histamine to form in tuna? A. improper curing B. cross contamination C. vacuum packaging D. time-temperature abuse
D
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