A
2) A manager's responsibility to actively control risk factors for foodborne illnesses is called?
A) Hazard analysis critical control point
B) Quality control and insurance
C) Food Safety Management
D) Active managerial control
D) Active managerial control
23) What should food handlers do after prepping food and before using the restroom?
A) wash their hands
B) take off their hats
C) change their gloves
D) take off their aprons
D) take off their aprons
48) What is an example of physical contamination?
A) sneezing on food
B) touching dirty food contact surfaces
C) bones and fish
D) cooking tomato sauce in a copper pan
C) bones and fish
35) Cold food can be held intentionally without temperature control for _____ hours as long as it does not exceed 70° F?
A) 2
B) 4
C) 6
D) 8
C) 6 Hours
3) A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of what step in the active managerial control?
A identifying risks
B monitoring
C corrective action
D reevaluation
C corrective action
27) What items should be rejected?
A) bags of organic cookies in torn package
B) bottled milk at 41°F
C) single-use cups and original packing
D) live oysters with internal temperature of 50°F
A) bags of organic cookies in torn package
65) The first step in cleaning and sanitizing items in a three compartment sink is?
A) air drying items
B) washing items and detergent
C) and nursing items and sanitizer
D) rinsing, scraping or soaking items
D) rinsing, scraping or soaking items
53) Cold food being held without temperature control for up to 6 hours cannot exceed which temperature while it is being served?
A) 41°F
B) 50°F
C) 60°F
D) 70°F
D) 70°F
7) An imminent health hazard, such as a water supply interruption, requires immediate corrective action or?
A) a HACCP plan
B) the closure of the operation
C) evaluation of the situation
D) normal operating procedures
B) the closure of the operation
37) What is the minimum internal temperature of seafood?
A) 135°F or higher for 15 seconds
B) 145°F or higher for 15 seconds
C) 155°F or higher for 15 seconds
D) 165°F or higher for 15 seconds
B) 145°F or higher for 15 seconds
66) After scraping and washing what is the third step in cleaning and sanitizing a prep table?
A) sanitizing
B) air drying
C) rinsing
D) rewashing
C) rinsing
55) A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 a.m. and delivers it to a conference room for an 11 a.m. Buffet luncheon, where it is held without temperature control. What time must the tuna salad be served or thrown out?
A) 12:00 p.m.
B) 2:00 p.m.
C) 3:00 p.m.
D 4:00 p.m.
C) 3:00 p.m.
8) What is the best way to protect food from deliberate tempering?
A) make it as difficult as possible for someone to Temple with it
B) allow former employees into the operation
C) perform smart inspections on new vendors
D) use the USDA A.L.A.R.M system
A) make it as difficult as possible for someone to Temple with it
40) What method is a safe way to thaw food?
A) As part of the cooking process
B) under running water at 125°F or higher
C) submerging a sink of standing water at 70°F
D) on the counter at room temperature
A) As part of the cooking process
67) In a heat sanitizing dishwasher, what is the minimum temperature for the final rinse?
A) 152°F
B) 180°F
C) 192°F
D) 200°F
B) 180°F
74) What information should a master cleaning schedule contain?
A) what should be clean and when
B) what should be cleaned, when, and by whom
C) what should be cleaned, when, by whom, and how
D) what should we cleaned, when, by who, how, and why
B) what should be cleaned, when, and by whom
12) When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
A) 5 Seconds
B) 8 Seconds
C) 10 seconds
D) 18 seconds
C) 10 seconds
44) What is a chemical contaminant?
A) bones in a chicken fillet
B) norovirus and shellfish
C) metal shavings in a can of peaches
D) tomato juice served in a pewter pitcher
D) tomato juice served in a pewter pitcher
72) To prevent backflow, a sink must be equipped with a(n)?
A) air gap
B) vacuum assist
C) overflow drain
D) touchless controls
A) air gap
73) A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
A) created a cross-connection
B) created an air-gap separation
C) prevented backflow
D) prevented atmospheric vacuuming
A) created a cross-connection