Show:
Sanitation
Food prep
Time temp control
Illness/Organizations
Temp/Storage
100
what is the first step of cleaning and sanitizing stationary equipment? A. Take of removable parts B. Unplug the unit C. Spray the surface cleaner D. Wash the equipment surface using hot water
B. Unplug the unit
100
what type of eggs must be used when prepping raw or undercooked dishes for high risk population? A. Pasteurized B. Pooled C. Hard boiled D. Shelled
A. Pasteurized
100
Lasagna was removed from hot holding for service at 11am. By what time must it be served or thrown out? A. 12pm B. 2pm C. 3pm D. 4pm
C. 3pm
100
When can a food handler diagnosed with jaundice return to work? A. After 1 week B. When his or her skin returns to a natural color C. Seven days after the last symptom is observed D. When approved by the regulatory authority
D. When approved by the regulatory authority
100
What is the minimum internal cooking temp for chicken breast? A. 135 B. 145 C. 155 D. 165
D. 165
200
what factors influence the effectiveness of a chemical sanitizer? A. concentration, temperature, contact time, pH, and water hardness B. Concentration, absorbency, moisture, alkalinity, salinity C. Concentration, protein, acidity, air temp, strength D. Concentration, water activity, reactivity, pressure, density
a. concentration, temperature, contact time, pH, and water hardness
200
What strategy can prevent cross contamination? A. Buy food that does not require prepping B. Prep food on both sides of a cutting board C. Prep raw food and ready to eat food at the same time D. Avoid time temp abuse
A. Buy food that does not require prepping
200
a tuna salad is removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out? A. 12pm B. 2pm C. 3pm D. 4pm
C. 3pm
200
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? A. Heat the food to destroy pathogens B. Throw it out C. Recondition the food D. Make sure food has not been time temp abused
B. Throw it out
200
A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degrees? A. 2 hours B. 3 hours C. 4 hours D. 5 hours
D. 5 hours
300
what thermometer is best suited to checking a dish washing machine final rinse temperature? A. Time temp B. Infrared C. Maximum registering D. Immersion probe
C. Maximum registering
300
Ready to eat TCS food prepped in house must be date marked if it is held for more than how many hours? A. 12 hours B. 24 hours C. 48 hours D. 72 hours
B. 24 hours
300
What is the minimum internal temp hot food must be held at to prevent pathogens from growing? A. 115 B. 125 C. 135 D. 145
C. 135
300
Which responsibility is included in the food and drug administrations role? A. Inspecting meat, poultry, and eggs B. Issuing licenses and permits C. Regulating food transported across state lines D. Approving HACCP plans
C. Regulating food transported across state lines
300
A food handler has just finished storing a dry food delivery. Which step was done correctly? A. Stored food away from the wall B. Stored food 4 inches off the floor C. Stored food underneath a stairway D. Stored food in an empty chemical container
A. Stored food away from the wall
400
how should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? A. rinse it from the surface and then apply it a second time B. Test the surface first to confirm that there are no pathogens C. use a test kit to check the sanitizers concentration when mixing it D. heat it to the temperature recommended by the manufacturer
C. use a test kit to check the sanitizer concentration when mixing it
400
Nursing home cafeteria staff are creating new menu items for breakfast for residents and their family members. What item is not safe to serve? A. Pancakes B. Soft boiled eggs C. Corned beef hash D. Mayonnaise
B. Soft boiled eggs
400
What temp must stuffed lobster be cooked to? A. 135 B. 145 C. 155 D. 165
D. 165
400
What organization requires a material safety data sheet (msds) to be included with hazardous chemicals? A. Environmental protection agency B. Occupational safety and health administration C. People for the ethical treatment of animals D. National restaurant association
B. Occupational safety and health administration
400
What scenario can lead to pest infestation? A. Storing recyclables in paper bags B. Cleaning up spills around garbage containers C. Rotating products using the FIFO method D. Installing air curtains above doors
A. Storing recyclables in paper bags
500
What is the purpose of hand antiseptic? A. Eliminate the need for hand washing B. Increase the use of sanitizing solutions C. Lower the number of pathogens on the skin D. Eliminate the need for use of gloves
C. Lower the number of pathogens on the skin
500
What should a food handler do with food after it is thawed in the microwave? A. Cook it using conventional cooking equipment B. Cover the food to prevent it from drying out C. Check the temp in at least 2 places D. Let the food stand for 2 mins before cooking
A. Cook it using conventional cooking equipment
500
What temp must cooked vegetables reach to be safely hot held for service? A. 135 B. 145 C. 155 D. 165
A. 135
500
Which organization includes inspecting food as one of its primary responsibilities? A. US public health services B. Centers of disease control C. US dept of Agriculture D. Occupational safety and health administration
C. US dept of Agriculture
500
What should staff do when receiving a delivery of food and supplies? A. Inspect non food items first B. Store it immediately and inspect it later C. Visually inspect all food items D. Stack the delivery neatly and inspect it within 12 hours
C. Visually inspect all food items