Row 1
What are three types of hazards that make food unsafe?
A. Biological, environmental and chemical
B. Biological, chemical and sanitary
C. Chemical, physical and environmental
D. Chemical, physical and biological
D. Chemical, physical and biological
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
A. Practicing good personal hygiene
B. Preventing cross-contamination
C. Controlling time and temperature
D. Correctly cleaning and sanitizing
C. Controlling time and temperature
Handwashing sinks should be used for...
A. Handwashing and prepping food.
B. Handwashing and dumping mop water
C. Handwashing and cleaning vegetables.
D. Handwashing only
D. Handwashing only
Which symptoms must be reported to a manager?
A. headache, ear ache, fever, dizziness
B. Toothache, back ache, itchy eyes, rash with fever
C. Runny nose, fatigue, swollen joints, coughing
D. Diarrhea, vomiting, jaundice, sore throat, fever
D. Diarrhea, vomiting, jaundice, sore throat, fever
At what minimum temperature (fahrenheit) must hot TCS food be held?
A. 120
B. 70
C. 100
D. 135
D. 135
Cross-contamination occurs when....
A. Labels do not contain information on allergens
B. Pathogens transfer from one surface or food to another
C. Food is not held at the correct temperature
B. Pathogens transfer from one surface or food to another.
A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of.
A. Poor personal hygiene.
B. Cross-contamination.
C. Time-temperature abuse
D. Incorrect cleaning and sanitizing
B. Cross-contanimation
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 with his or her gloves?
A Check them for tears
B. Change them
C. Wash them
D. Wipe them on a towel
C. Wash them
Pathogens grow well between which temperatures?
A. 0 to 32 degrees fahrenheit
B. 23 to 41 degrees fahrenheit
C. 135 to 165 degrees fahrenheit
D. 41 to 135 degrees fahrenheit
D. 41 to 135 degrees fahrenheit
Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food....
A. Was purchased
B. Will be prepared
C. Must be thrown out
D. Is stored
C. Must be thrown out.
What is time temperature abuse?
A. Allowing food to stay at temperatures good for the growth of pathogens.
B. Receiving frozen food frozen
C. Transferring pathogens from one surface or food to another
A. Allowing food to stay at temperatures good for the growth of pathogens
Which is the correct order for handwashing? Put in correct order
A. Apply soap
B. Rince hands and arms
C. Wet hands and arms
D. Scrub hands and arms
E. Dry
C,A,D,B,E
A food handler has an infected wound on a finger. What must be placed over the wound?
A. A bandage
B. A glove
C. A bandage and glove
D. A finger cot
C. A bandage and glove
Which food item needs time and temperature control to keep it safe?
A. Load of bread
B. Cooked rice
C. Whole apples.
D. Bottled Ketchup
B. Cooked rice
What is the correct temperature (fahrenheit) for receiving cold TCS food?
A 41
B 51
C. 45
D. 55
A. 41
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer oil and continues to use the fryer. Which type of hazard is this?
A. Biological
B. Physical
C. Chemical
D. Environmental
C. Chemical
A food handler has just finished busing a table. What must the food handler do before handling food?
A. Wash hands
B. Rinse hands
C. Apply hand sanitizer
D. Wipe hands clean
A. Wash hands
What jewelry can food handlers wear while working?
A. Diamond bracelet
B. Medical I.D. bracelet
C. Plain band ring
D. Sports watch
C. Plain band ring
Where should a food handler check the temperature of food?
A. On the bottom surface
B. In the thinnest part
C. On the top surface
D. In the thickest part
D. In the thickest part.
What is one of the correct ways to thaw TCS food?
A. On the counter overnight
B. As part of the cooking process
C. In a sink full of hot water
D. Under a heat lamp
B. As part of the cooking process
A food handler transfers patogens from hands to food. How could it have been prevented?
A. Preventing cross-contamination
B. Controlling time and temperature
C. Practicing good personal hygiene
D. Cleaning and sanitizing correctly
A. Preventing cross-contamination
When should hand antiseptics be used?
A. Instead of handwashing
B. After handwashing
C. Before handwashing
D. When gloves aren't available
B. After handwashing
To keep food safe, a hair restraint must be worn when?
A. Busing tables
B. Cleaning restrooms.
C. Prepping food
D. Delivering food off-site
C. Prepping food
Cooked poultry must reach what minimum internal temperature (fahrenheit) for at least 15 second?
A. 135
B. 155
C. 165
D. 100
C. 165
Food containing an allergen comes in contact with another food item and their proteins mix. This is called?
A. Cross-contamination
B. Allergen spread
C. Cross-contact
D. Pathogenic safety
C. Cross-contact