B). In a separate area away from food and utensils.
100
What will help control cockroaches in a restaurant?
Fixing holes in walls, floors, and ceilings so they cant nest.
100
The process of sanitizing
A). Kills Germs
100
A common cause of foodborne illness is:
B). Contaminated food
100
Where are "No Smoking" signs required to be posted
In the dining area
200
A term used for food that is served to the customer without needing any preparation, is called:
Ready-to-eat food
200
The biggest problem with rodents and insects are that they:
Spread bacteria and contaminate food
200
When scooping ice for drinks
A) You should use a glass
B) You should the scoop on the counter
C) You should use your hand
D) You should use a clean ice scoop
D). You should use a clean ice scoop
200
Sometimes customers don't eat everything on their plate; the leftover food must be:
D) thrown away
200
A letter grade that has been posted in a place that can be seen easily by the customer can only be taken down or moved by whom?
An employee of the Environment Health Department
300
A food facility is more likely to have someone intentionally contaminate to food if their employees are not paying close attention to what is going on
A) True
300
What is a common sign of rodents(rats/mice) in a restaurant?
Gray or black rub marks along walls near the floor
300
True or False, By law, utensils that are used for serving or cutting the same food all day, like at the cookline, should be cleaned at least every 4 hours
True
300
Why is it important to keep clothes free from food spills?
B) Food that is spilled onto clothing will let bacteria multiply
300
Who can request to see a copy of the last Environmental Health inspection report?
Any member of the public
400
Why is it important that every food worker do their part to protect the food they serve?
Intentional contamination of food could potentially hurt many people.
400
What is the best way to keep flying pests out of the facility?
what is Air curtain at the delivery door
400
Which of the following does NOT belong in the handwash sink?
A) Hot water
B) Soap
C) Single-use paper towels
D) Dish rack
D). Dish rack
400
What is " The Employee FIRST Food Defense Program?
B) A training program to help workers be more aware of how to prevent food from being intentionally contaminated.
400
What should you do if you notice anything unusual or suspicious going on in your work area?
Tell the manager
500
If you are storing a potentially hazardous food like meat or soup in the refrigerator, what is the HIGHEST temperature allowed? ( remember the Temperature Danger Zone)
A) 41 F
500
The Temperature Danger Zone is the temperature range where:
what is Bacteria grow quickly
500
If you have a large amount of hot food, such as a pot of beans, that needs to be cooled down you should:
A) Split the beans into shallow metal containers no more than 4 inched deep and then place them in the refrigerator.
500
"Potentially Hazardous" foods like meat and eggs, allow bacteria to multiply quickly. This is what makes them Hazardous
A) True
500
What does the Health Department call an incident where someone gets sick from something they ate or drank.
A) A foodborne illness
B) Diarrhea
C) An upset stomach
D) The Flu