Personal Hygeine
Time and Temperature Control
Cross-contamination
Cleaning and Sanitizing
Food Safety
100

15.  What jewelry can food handlers wear while working?


  •  Diamond bracelet
  •  Sports watch
  •  Medical ID bracelet
  •  Plain band ring
  •  Plain band ring
100

At what minimum temperature must hot TCS foods be held?


  •  70 F (21 C)
  •  100 F (38 C)
  •  120 F (49 C)
  •  135 F (57 C)
  •  135 F (57 C)
100

What are three of the Big Eight food allergens?


  •  Eggs, wheat, fish
  • Onions, broccoli, potatoes
  • Olives, mushrooms, lettuce
  • Coffee, raspberries, corn
  •  Eggs, wheat, fish
100

After how many hours of constant use must a food-contact surface be cleaned and sanitized?


  •  1 hour
  •  2 hours
  •  3 hours
  •  4 hours
  •  4 hours
100

Where should a food handler check the temperature of food?

  •  In the thickest part
200

To keep food safe, a hair restraint must be worn when


  •  busing tables.
  •  cleaning restrooms.
  •  prepping food.
  •  Delivering food off-site.
  •  prepping food.
200

Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food


  •  was purchased.
  •  is stored.
  •  will be prepared.
  •  must be thrown out.
  •  must be thrown out.
200

A customer with a milk allergy is served a slice of pie with ice cream.  What should the server do?


  • Tell the customer to eat only the pie, and leave the ice cream on the plate.
  •  Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.
  •  Scoop the ice cream off the plate and wipe off any that may have gotten on the pie and then serve it.
  •  Wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then serve it.
  •  Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.
200

What must the third compartment in a three-compartment sink be filled with?

Water and sanitizer

200

A food handler has just finished preparing raw meat and is about to start a new task.  What does the food handler need to do next?

Wash hands and get new gloves

300

Which symptoms must be reported to a manager?


  •  Headache, ear ache, fever, dizziness
  •  Toothache, back ache, itchy eyes, rash with fever
  • Diarrhea, vomiting, jaundice, sore throat with fever
  •  Runny nose, fatigue, swollen joints, coughing
  • Diarrhea, vomiting, jaundice, sore throat with fever
300

What is the correct temperature for receiving cold TCS food?

41 F (5 C) or lower

300

Josh is prepping roast beef and gravy for a customer who is allergic to milk.  He doesn’t know whether the gravy in the pot is made with milk or water.  What should he do?


  • Reheat the gravy to 212 F.
  •  Serve the beef with less gravy.
  • Stop and ask the manager.
  • Use the gravy.
  • Stop and ask the manager.
300

What should a dish washer do to make sure a sanitizer is effective?


  •  Use extra hot water with the sanitizer.
  •  Add twice the amount of sanitizer.
  •  Leave items in the sanitizer for twice as long.
  •  Use a test kit to check the sanitizer’s strength.
  •  Use a test kit to check the sanitizer’s strength.
300

Pests can cause which two types of contamination?


  • Chemical and nutritional
  •  Nutritional and physical
  • Physical and biological
  • Biological and chemical
  • Physical and biological
400

Which situation does NOT require you to wash your hands?


  •  After handling raw chicken.
  • Before putting on gloves at the start of a new task.
  • Before taking a break.
  • After taking out the garbage.
  • Before taking a break.
400

What are three ways to thaw TCS food?

As part of the cooking process

400

 Some foodborne illnesses are caused by contaminated produce.  Which of these practices are NOT needed when prepping ready-to-eat fruits and vegetables?


  •  Wash produce in running water slightly warmer than the food.
  • Clean and sanitize the prep sink and work area before starting.
  • Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41 F (5 C) or lower.
  • Soak all fruits and vegetables you are going to prep together to save time.
  • Soak all fruits and vegetables you are going to prep together to save time.
400

How long is the entire handwashing process?

20-30 seconds

400

Which situation does NOT require you to wash your hands?


  •  After handling raw chicken.
  • Before putting on gloves at the start of a new task.
  • Before taking a break.
  • After taking out the garbage.
  • Before taking a break.
500

Which thing is not needed at a handwashing station?


  • Hand lotion
  •  Hot and cold running water
  •  Single use paper towels or a hand dryer
  •  Soap
  • Hand lotion
500

What does TCS stand for?

Time and Temperature Control for Safety

500

Which of these is not a biological hazard?

-Bacteria

-Fruit pits

- Viruses

-Parasites

- Fungi

Fruit pits

500

Which of these is not a chemical hazard?

- Cleaners

- Fungi

-Sanitizers

-Polishes

 Fungi

500

Which of these is not a physical hazard?

- Bones in fillets

- Fruit pits

- Bandages

- Viruses 

Viruses

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