Basic Food Safety
Food should be stored at least which distance from the floor?
2 in
4 in
5 in
6 in
6 in
A food handler is carrying utensils by holding the part that touches food. Is this the correct way to carry them?
Yes, as long as they haven’t been used.
Yes, as long as the handles are longer than 6 inches (15 centimeters).
No, because the customers might see.
No, utensils should never be held by the parts that touch food.
No, utensils should never be held by the parts that touch food.
Pathogens grow well between which temperatures?
0F and 32F
32F and 41F
41F and 135F
135F and 165F
41F and 135F
When washing tableware in a three-compartment sink, the water temperature should be at least?
80F
90F
100F
110F
110F
Which is the correct order of the steps for cleaning and sanitizing?
Wash, sanitize, rinse, air-dry
Wash, rinse, sanitize, air-dry
Sanitize, rinse, wash, air-dry
Sanitize, wash, rinse, air-dry
Wash, rinse, sanitize, air-dry
Surfaces that touch food are called
Surface areas
Temperature danger zones
Food-contact surfaces
High-risk spots
Food-contact surfaces
A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun?
Wash hands and put on new gloves
Put on new gloves
Apply hand antiseptic
Nothing
Wash hands and put on new gloves
What should a food handler do if a customer is experiencing an allergic reaction?
Perform the Heimlich maneuver.
Wait and see if the condition goes away on its own.
Do not get involved due to lawsuit potential.
Do not leave the customer alone.
Do not leave the customer alone.
Which food is at a temperature that allows bacteria to grow well?
A roast at 125F
Hamburgers at 165F
Pork Chops at 170F
A steak at 180F
A roast at 125F
When should hand antiseptics be used?
After handwashing
Before handwashing
Instead of handwashing
When gloves aren’t available
After handwashing
Which food is considered a TCS food?
Dried beans
Bottle of vinegar
Sliced Melons
Loaf of bread
Sliced Melons
Which activity is an example of poor personal hygiene?
Wearing a bandage under gloves to cover wounds
Wearing a hair covering while cutting vegetables
Changing gloves after cutting raw poultry
Washing dishes without a hair covering
Washing dishes without a hair covering
A food handler who is sick at work will contaminate food when performing what task?
Restocking clean dishes for later use
Removing trash from the kitchen
Sweeping the kitchen flood
Cleaning the employee and guest restrooms.
Restocking clean dishes for later use
It is important to cook food to high enough temperatures so that
The possibility of cross-contamination is greatly reduced
Food looks fully cooked when served to a guest
Allergens are reduced to nontoxic levels
Pathogens are reduced and illness is prevented
Pathogens are reduced and illness is prevented
A cutting board is washed in detergent and then rinsed. The cutting board is considered
Clean
Sanitized
Pathogen-free
Sterilized
Clean
Ground duck must be cooked to an internal temperature of
135F
145F
155F
165F
165F
Removing an apron before using the restroom is an example of
Practicing good personal hygiene.
Controlling time and temperature
Preventing cross-contamination.
Cleaning and sanitizing surfaces the right way
Practicing good personal hygiene.
Storing toothpicks on shelves above food in storage can cause which type of contamination?
Nutritional
Chemical
Biological
Physical
Physical
Ready-to-eat TCS food that was prepped by a food handler on Monday for use on Wednesday must have a label that includes the
Current date
Use-by date
Prep instructions
Ingredients
Use-by date
The handwashing sink may be used for washing hands and
Nothing else.
Prepping food
Cleaning pans
Dumping mop water
Nothing else.
A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to sanitize pans?
Yes, but leave the pans in twice as long
Yes, but add double the sanitizer
No, because pans don't need to be sanitized.
No, because the sanitizer wont be effective.
No, because the sanitizer wont be effective.
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
On the counter
In sanitizer solution
In the cooks apron pocket
In the back pocket of the cooks work pants
In sanitizer solution
A food handler is chewing gum while prepping food. This may result in
Cross-contact
Biological contamination
Incorrect products
Time-temperature abuse
Biological contamination
Food with a use-by date of July 10 should be stored
In front of food dated June 29
In front of food dated July 9
Behind food dated June 27
Behind food dated July 11
Behind food dated June 27
How should a thermometers be dried after washing, rinsing, and sanitizing?
By wiping it with a paper towel
By air-drying it
By wiping it with a cloth towel
By using a warm-air dryer
By air-drying it