1
2
3
4
5
100

A food handler is slicing roast beef continuously on a sliver for 6 hours. After 4 hours, the roast beef is removed and set aside while the slice is washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?

  1. Time-temperature abuse for the roast beef

  2. Physical contamination from the cleaning process

  3. Chemical contamination of the slier with the sanitizing  solution. 

  4. Cross contamination of the roast beef with the sanitizing solution

Time-Temperature abuse for the roast beef

100

What is a cross connection?

  1. The open space between the floor drain and the drainpipe of a sink

  2. The spread of allergens from one food item to another

  3. A pressure gauge on a high temperature dishwashing machine

  4. A link from a drinkable water system to a non drinkable water system

A link from a drinkable water system to a non drinkable water system

100

When a product has been declared unsafe to serve to customers, which action should be taken first? 

  1. Apply for product credit 

  2. Contact the health department

  3. Segregate the recalled product

  4. Alert customers that the product is unavailable

Segregate the recalled product

100

A food handler who is diagnosed with norovirus and is symptomatic should be

  1. Terminated ASAP

  2. Excluded from the operation

  3. Allowed to stay off work for 12 hours

  4. Restricted from working around food

Excluded from the operation

100

Handwashing stations must contain which item?

  1. Hand sanitizer

  2. Handwashing signage

  3. Antibacterial lotion

  4. A nail brush 

Handwashing signage

200

Ciguatera is caused by toxic 

  1. Algae

  2. Mushrooms

  3. Industrial water

  4. Chemical contamination

Algae

200

A correctly designed and installed three compartment sink must have which type of backflow prevention

  1. Siphon preventer

  2. Backsiphonage

  3. Check valve

  4. Air gap

Air gap

200

When a regulatory authority finds a critical violation, what should the person in charge do first?

  1. Immediately close the operation

  2. Review restaurant training programs

  3. Discuss corrections with the inspector

  4. Seek guidance from upper management

Discuss corrections with the inspector

200

What information should be included when training staff about reporting an illness?

  1. Importance of reporting an illness

  2. Loss of sales due to reporting an illness

  3. Shift coverage when reporting an illness

  4. Risk of losing their job when reporting an illness

Importance of reporting an illness

200

When heat sanitizing tableware, utensils, and equipment in a three compartment sink, the water temperature must be  at least 

  1. 141

  2. 165

  3. 171

  4. 180

171

300

Serving utensils are used when serving food in order to 

  1. Prevent splashing of more liquid food

  2. Prevent chemical contamination of food

  3. Dispense food more easily to the customers

  4. Keep the food handler’s bare hands off food

Keep the food handler’s bare hands off food

300

What level of involvement do food workers have in executing a master cleaning schedule

  1. Rare

  2. Planning

  3. Voluntary

  4. mandatory

mandatory

300

Untreated shell eggs can be the source of 

  1. Hepatitis A

  2. Salmonellosis

  3. Bacillus gastroenteritis

  4. Norovirus gastroenteritis

Salmonellosis

300

There has been a sewage backup in the food preparation area.  What is the first step the person in charge should take to manage the situation?

  1. Isolate areas until the drain is clear

  2. Discontinue operations immediately

  3. Call a plumber and continue serving food

  4. Turn off electrical appliances around prep area

Discontinue operations immediately

300

Bottled water sold in a food establishment shall be obtained from

  1. Approved sources

  2. Mountain springs

  3. Purified rain collections

  4. Private in house bottling

Approved sources

400

What is the correct response to a sewage backflow in an operation

  1. Report the backflow to the municipal water authority

  2. Mop the entire operation with a sanitizing solution

  3. Modify service temporarily to eliminate dishwashing 

  4. Close the operation immediately 

Close the operation immediately

400

An example of a physical contaminant is

  1. Overspray from stainless steel polish

  2. Pesticides on fresh fruit

  3. Bones in a fish fillet

  4. Bacteria on the wound of a food handler

Bones in a fish fillet

400

What should the cook do if a recalled item is on the menu for tonight’s dinner?

  1. Separate the food item out immediately and notify the Person In Charge

  2. Serve the food tonight and separate the item tomorrow

  3. Serve the food if the customers don’t get sick

  4. Serve the item until it's finished 

Separate the food item out immediately and notify the Person In Charge

400

Which is not a symptom of an allergic reaction to food?

  1. Rash

  2. Fever

  3. Wheezing

  4. Tingling or itching around the mouth

Fever

400

Which item may a customer reuse at a self service?

  1. Single service utensils

  2. Dinner plate

  3. Drinking glass

  4. Ice cream bowl

Drinking glass

500

What action should the Person In Charge (PIC) take when a food handler has a sore throat with a fever?

  1. restrict the food handler from working with or around food

  2. Exclude the food handler from working with TCS food

  3. Restrict the food handler from working with ready to eat food

  4. Exclude the food handler from work

Restrict the food handler from working with ready to eat food

500

The condition that occurs when the pressure of the water supply drops below that if the contaminated supply is known as

  1. Cross contamination

  2. Water system failure

  3. Backsiphonage

  4. Flood rim intrusion

Backsiphonage

500

The concentration of a sanitizing solution should be measured using

  1. Test kit

  2. A pH strip

  3. A chemical sensor

  4. An immersion probe

Test kit

500

An operation will offer take out meals produced using the reduced oxygen packaging (ROP) method to its customers. In order to do this, what must an operation do?

  1. Submit the menu for FDA approval

  2. Create a HACCP plan

  3. Have equipment approved by the USDA

  4. Require all food handlers to attend a training on ROP

Create a HACCP plan

500

Storing raw fish in ice that is continuously draining helps prevent what type of contamination

  1. Biological

  2. Physical

  3. Chemical

  4. Intentional

Biological

M
e
n
u