Show:
Personal Hygeine
Time and Temperature Control
Cross-contamination
Cleaning and Sanitizing
Food Safety
100

15.  What jewelry can food handlers wear while working?


  •  Diamond bracelet
  •  Sports watch
  •  Medical ID bracelet
  •  Plain band ring
  •  Plain band ring
100

22.  At what minimum temperature must hot TCS foods be held?


  •  70 F (21 C)
  •  100 F (38 C)
  •  120 F (49 C)
  •  135 F (57 C)
  •  135 F (57 C)
100

32.  What are three of the Big Eight food allergens?


  •  Eggs, wheat, fish
  • Onions, broccoli, potatoes
  • Olives, mushrooms, lettuce
  • Coffee, raspberries, corn
  •  Eggs, wheat, fish
100

40.  After how many hours of constant use must a food-contact surface be cleaned and sanitized?


  •  1 hour
  •  2 hours
  •  3 hours
  •  4 hours
  •  4 hours
100

20.  Where should a food handler check the temperature of food?


  •  On the bottom surface
  •  On the top surface
  •  In the thinnest part
  •  In the thickest part
  •  In the thickest part
200

16.  To keep food safe, a hair restraint must be worn when


  •  busing tables.
  •  cleaning restrooms.
  •  prepping food.
  •  Delivering food off-site.
  •  prepping food.
200

23.  Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food


  •  was purchased.
  •  is stored.
  •  will be prepared.
  •  must be thrown out.
  •  must be thrown out.
200

33.  A customer with a milk allergy is served a slice of pie with ice cream.  What should the server do?


  • Tell the customer to eat only the pie, and leave the ice cream on the plate.
  •  Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.
  •  Scoop the ice cream off the plate and wipe off any that may have gotten on the pie and then serve it.
  •  Wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then serve it.
  •  Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.
200

39.  What must the third compartment in a three-compartment sink be filled with?


  • Water alone
  •  Water and detergent
  •  Water and sanitizer
  •  Water and spot remover

Water and sanitizer

200

13.  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?

    

  •  Check them for tears
  • Wash them
  • Wipe them on a towel
  • Change them
  • Change them
300

17.  Which symptoms must be reported to a manager?


  •  Headache, ear ache, fever, dizziness
  •  Toothache, back ache, itchy eyes, rash with fever
  • Diarrhea, vomiting, jaundice, sore throat with fever
  •  Runny nose, fatigue, swollen joints, coughing
  • Diarrhea, vomiting, jaundice, sore throat with fever
300

24.  What is the correct temperature for receiving cold TCS food?

    

  •  41 F (5 C) or lower
  •  45 F (7 C) or lower
  •  51 F (11 C) or lower
  •  55 F (13 C) or lower

41 F (5 C) or lower

300

43.  Josh is prepping roast beef and gravy for a customer who is allergic to milk.  He doesn’t know whether the gravy in the pot is made with milk or water.  What should he do?


  • Reheat the gravy to 212 F.
  •  Serve the beef with less gravy.
  • Stop and ask the manager.
  • Use the gravy.
  • Stop and ask the manager.
300

37.  What should a dish washer do to make sure a sanitizer is effective?


  •  Use extra hot water with the sanitizer.
  •  Add twice the amount of sanitizer.
  •  Leave items in the sanitizer for twice as long.
  •  Use a test kit to check the sanitizer’s strength.
  •  Use a test kit to check the sanitizer’s strength.
300

38.  Pests can cause which two types of contamination?


  • Chemical and nutritional
  •  Nutritional and physical
  • Physical and biological
  • Biological and chemical
  • Physical and biological
400

41.  Which situation does NOT require you to wash your hands?


  •  After handling raw chicken.
  • Before putting on gloves at the start of a new task.
  • Before taking a break.
  • After taking out the garbage.
  • Before taking a break.
400

25.  What is one of the correct ways to thaw TCS food?


  •  On the counter overnight
  •  As part of the cooking process
  •  In a sink full of hot water
  •  Under a heat lamp

As part of the cooking process

400

44. Some foodborne illnesses are caused by contaminated produce.  Which of these practices are NOT needed when prepping ready-to-eat fruits and vegetables?


  •  Wash produce in running water slightly warmer than the food.
  • Clean and sanitize the prep sink and work area before starting.
  • Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41 F (5 C) or lower.
  • Soak all fruits and vegetables you are going to prep together to save time.
  • Soak all fruits and vegetables you are going to prep together to save time.
400

45.  What is the main risk pests pose in a café?


  • Biological contamination
  • Temperature abuse
  • Chemical contamination
  • Cross-contact
  • Biological contamination
400

41.  Which situation does NOT require you to wash your hands?


  •  After handling raw chicken.
  • Before putting on gloves at the start of a new task.
  • Before taking a break.
  • After taking out the garbage.
  • Before taking a break.
500

42.  Which thing is not needed at a handwashing station?


  • Hand lotion
  •  Hot and cold running water
  •  Single use paper towels or a hand dryer
  •  Soap
  • Hand lotion
500

What does TCS stand for?

- Thermometer Control Stand

- Time and Temperature Control for Safety

-Time for cleaning and sanitizing

Time and Temperature Control for Safety

500

Which of these is not a biological hazard?

-Bacteria

-Fruit pits

- Viruses

-Parasites

- Fungi

Fruit pits

500

Which of these is not a chemical hazard?

- Cleaners

- Fungi

-Sanitizers

-Polishes

 Fungi

500

Which of these is not a physical hazard?

- Bones in fillets

- Fruit pits

- Bandages

- Viruses 

Viruses