Show:
Personal Hygiene
Time and Temperature
Cross-Contamination
Cleaning and Sanitizing
Food Safety
100

8.  Which is the correct order for hand washing?


  • Wet hands and arms, apply soap, rinse hands and arms, and dry
  • Apply soap, scrub hands and arms, wet hands and arms, rinse hands and arms, and dry
  • Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
  • Apply soap, scrub hands and arms, rinse hands and arms, and dry
  • Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
100

3. What is time-temperature abuse?


  •  Allowing food to stay at temperatures good for growth of pathogens.
  •  Receiving frozen food frozen.
  •  Transferring pathogens form one surface or food to another.
  •  Staying home sick with a fever.
  •  Allowing food to stay at temperatures good for growth of pathogens.
100

Cross-contamination occurs when 

a. labels do not contain information on allergens.

b.  food is not held at the correct temperature.

c.  pathogens transfer from one surface or food to another.

d.  deliveries of frozen food are rejected.

c.  pathogens transfer from one surface or food to another.

100

29.  Where should wiping clothes be stored when not in use?


  •  On the counter
  •  in sanitizer solution
  • in the cook’s apron pocket
  • on a hook by the prep table

in sanitizer solution

100

What are three types of hazards that make food unsafe?


  •  Biological, environmental, and   chemical
  •  Biological, chemical, and sanitary
  •  Chemical, physical, and environmental
  • Chemical, physical, and biological
  • Chemical, physical, and biological
200

Hands should be scrubbed with soap for how many seconds during hand washing?


  • 1 – 2 seconds
  • 3 – 5 seconds
  • 6 – 9 seconds
  • 10 – 15 seconds
  • 10 – 15 seconds
200

6.  After cutting up melons, a food handler puts them in the cooler.  What is this an example of?


  •  Practicing good personal hygiene
  •  Controlling time and temperature
  •  Preventing cross-contamination
  •  Correctly cleaning and sanitizing
  •  Controlling time and temperature
200

26.  Food containing an allergen comes in contact with another food item and their proteins mix.  This is called


  •  cross-contamination.
  •  allergen spread.
  •  cross-contact.
  •  pathogenic safety.
  •  cross-contact.
200

31.  Where should cleaning supplies and chemicals be stored?


  •  On a shelf above food
  •  On a shelf next to food
  • In a designated storage area
  •  In the walk-in cooler
  • In a designated storage area
200

4.  A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer.  Which type of hazard is this?

    

  •  Biological
  •  Chemical
  •  Physical
  •  Environmental

Chemical

300

10.  A food handler has just finished busing a table.  What must the food handler do before handling food?

    

  •  Wash hands
  •  Apply hand sanitizer
  •  Rinse hands
  •  Wipe hands clean

Wash hands

300

18.  Pathogens grow well between which temperatures?


  •  0 F and 32 F ( -18 C and 0 C)
  •  32 F and 41 F (0 C and 5 C)
  •  41 F and 135 F (5 C and 57 C)
  •  135 F and 165 F (57 C and 74 C)

41 F and 135 F (5 C and 57 C)

300

27.  To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should


  •  prepare them at the same time on the same prep table.
  •  Clean and sanitize the work surfaces between each product.
  • Wear gloves when handling the meat but no the ready to eat product.
  •  Hold both products at the correct temperature.

Clean and sanitize the work surfaces between each product.

300

34.  Surfaces that touch food must be


  • rinsed only
  • cleaned only
  • rinsed and sanitized
  • cleaned and sanitized
  • cleaned and sanitized
300

5.  A food handler transfers pathogens form hands to food.  How could it have been prevented?

   

  • Preventing cross-contamination
  • Practicing good personal hygiene
  • Controlling time and temperature
  • Cleaning and sanitizing correctly
  • Practicing good personal hygiene
400

11.  When should hand antiseptic be used?


a.  After handwashing

b.  Before handwashing

c.  Instead of handwashing

d.  When gloves aren’t available

a.  After handwashing

400

19.  Which food item needs time and temperature control to keep it safe?


  •  Loaf of bread
  •  Cooked rice
  •  Whole apples
  • Bottled ketchup
  •  Cooked rice
400

28.  The correct way to scoop ice for a customer’s beverage is to use


  •  clean bare hands.
  •  Customer cups.
  •  Clean glasses.
  • Ice scoops.
  • Ice scoops.
400

35.  What is the first step when cleaning and sanitizing correctly?


  • Rinse the surface
  •  Remove food from the surface
  •  Sanitize the surface
  •  Wash the surface

Remove food from the surface

400

7.  A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce.  This is an example of


  •  poor personal hygiene
  •  time-temperature abuse
  • cross-contamination
  • incorrectly cleaning and sanitizing
  • cross-contamination
500

14.  A food handler has an infected wound on a finger.  What must be placed over the wound?


  •  A bandage
  •  A glove
  •  A bandage and glove
  •  A finer cot
  • A bandage and glove
500

21.  Cooked poultry must reach what minimum internal temperature for at least 15 seconds?


  •  135 F (57 C)
  •  145 F (63 C)
  •  155 F (68 C)
  •  165 F (74 C)


  •  165 F (74 C)
500

30.  Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries.  What should the food handler do?


  •  Remove the dirty wrap, replace it with new wrap, and return the pan to storage.
  • Wipe the meat juice off the wrap with a towel, and return the pan to storage.
  • Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage.
  • Set the strawberries aside and ask the manager what to do.
  • Set the strawberries aside and ask the manager what to do.
500

36.  Why is it important to leave a sanitizer on a surface for the correct amount of time?


  •  To make sure the surface is clean.
  •  To remove food items from the surface more efficiently.
  •  To reduce pathogens on the surface to safe levels.
  •  To kill all pathogens that may have been on the surface.

To kill all pathogens that may have been on the surface.

500

12.  Handwashing sinks should be used for


  •  handwashing only.
  • Handwashing and cleaning vegetables.
  • Handwashing and dumping mop water.
  • Handwashing and prepping food.

handwashing only.