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200
THE PERSON IN CHARGE (PIC) OF A FOOD ESTABLISHMENT MAY CHOOSE TO ACCOMPANY THE HEALTH INSPECTOR DURING INSPECTION IN ORDER TO -

MAKE A LIST OR PERFORM CORRECTIVE ORDERS

200

HOW CAN AN OPERATION ASSIST CUSTOMERS WITH FOOD ALLERGIES?

DESIGNATE A MANAGER TO ANSWER ALL ALLERGY-RELATED QUESTIONS FROM CUSTOMERS

200

THE PERSON IN CHARGE (PIC) HAS BEEN NOTIFIED BY THE REGULATORY AUTHORITY THAT THE OPERATION WILL BE INVESTIGATED AS THE POSSIBLE SOURCE OF A CURRENT HEPATITIS A OUTBREAK. WHAT SHOULD THE PIC DO?

EXCLUDE HOODHANDLERS WHO HAVE BEEN DIAGNOSED

200

WHAT IS THE 2nd STEP IN DEVELOPING A HACCP PLAN?

CONDUCT A HAZARD ANALYSIS

200

WHICH FOODS ARE COMMON FOOD ALLERGIES?

SOY AND WHEAT

400

A CHEMICAL SANITIZING SOLUTION'S EFFECTIVENESS DEPENDS ON THE?

WATER HARDNESS, Ph AND TEMPERATURE SOLUTION (CONCENTRATION)

400

WHAT MUST A FOOD HANDLER USE TO DETERMINE THE CONCENTARTION OF A SANITIZING SOLUTION?

A TEST KIT

400

WHICH IS THE MOST EFFECTIVE WAY TO PREVENT VIRAL FOOD BORNE ILLNESSES?

FOOD SAFETY AND MAINTAING GOOD HYGIENE

400

WHICH SYMPTOMS INDICATE AN ALLERGIC REACTION?

NAUSEA, WHEEZING, HIVES, SWELLING, VOMITING, ABDOMINAL PAIN, ITCHY THROAT

400

A COOK TAKES POULTRY OUT OF THE OVEN FOR SERVICE, CHECKS THE TEMPERATURE OF THE POULTRY THAT IS BAKING, AND FINDS THAT IT'S AT 150. THE COOK RECORDS THIS IN A LOG AND CONTINUES COOKING THE POULTRY UNTIL IT'S TEMPERATURE IS 165. WHICH STEP IN THE PROCESS WAS THE CORRECTIVE ACTION?

CONTINUE THE COOKING PROCESS

600

IF FOUND DURING A FOOD SAFETY INSPECTION, WHICH HAZARD IS GROUNDS FOR CLOSING A FOOD SERVICE OPERATION?

SIGNIFICANT LACK OF REFRIGERATION 

600

WHAT IS THE BEST WAY TO THAW FROZEN SHRIMP?

PUT IN A BOWL OF COLD WATER FOR AROUND 15-20 MINUTES

600

DO FOOD HANDLERS THAT ARE CUTTING RAW VEGGIES NEED TO CHANGE THEIR GLOVES BEFORE REMOVING GARBAGE FROM THE KITCHEN?

NO, BECAUSE THEY IS NO RISK OF CROSS-CONTAMINATION WHEN REMOVING GARBAGE

600

WHAT IS AN APPROVED WAY TO PRESENT UTENSILS?

WRAP THEM IN A NAPKIN

600

A FOOD SERVICE OPERATION SHOULD DO BUSINESS WITH A SUPPLIER THAT

WILL DELIVER FOOD ITEMS DURING SLOWER, MORE CONVENIENT PERIODS and ONE THAT IS AN APPROVED REPUTABLE VENDOR

800

FRESH BEEF MUST BE RECEIVED AT OR BELOW?

41F

800

OBSERVING EMPLOYEES' PERFORMANCE ON THE JOB, TESTING THEIR FOOD-SAFETY KNOWLEDGE, AND REVIEWING PAST HEALTH INSPECTION REPORTS ARE THREE WAYS MANAGERS CAN-

ASSESS TRAINING NEEDS

800

A FOOD HANDLER APPLIES HAND ANTISEPTIC AND THEN SCRUBS FOREARMS FOR 15 SECONDS UNDER RUNNING WARM WATER. THE FOOD HANDLER THEN THROUGHLY RINSES AND DRIES HANDS WITH A HOT DRIER. THE MISTAKE IN THE PROCESS WAS THAT THE FOOD HANDLER-

USED HAND ANTISEPTIC INSTEAD OF APPROVED SOAP

800

A FOOD HANDLER HAS OPENED A CONTAINER OF COMMERCIALLY PREPARED POTATO SALAD. AFTER HOW MANY DAYS MUST THE POTATO SALAD BE DISCARDED IF IT HAS BEEN PROPERLY STORED?

7 DAYS

800

A HOSE CONNECTED TO A FAUCET  TO FILL A BUCKET THEN LEFT SUBMERGED IN THE BUCKET WHILE IT FILLS. THIS IS A RISK TO THE WATER SUPPLY BECAUSE

A CROSS-CONNECTION HAS BEEN CREATED

1200

AN INFRARED THERMOMETER IS BEST USED TO MEASURE

THE SURFACE TEMPERATURE OF FOODS

1200

THE MINIMUM INTERNAL TEMPERATURE FOR COOKING EGGS IN THE MICROWAVE IS?

165

1200

A FOOD HANDLER IS SLICING ROAST BEEF CONTINUOUSLY ON A SLICER FOR 6 HOURS. AFTER 4 HOURS, THE ROAST BEEF IS REMOVED AND SET ASIDE WHILE THE SLICER PARTS ARE WASHED, RINSED, AND SANITIZED. THE MEAT IS THEN PUT BACK ON THE SLICER TO CONTINUE SLICING. WHAT IS THE MOST SERIOUS RISK OF THIS PROCEDURE?

TIME TEMPERATURE ABUSE OF THE ROAST BEEF

1200

WHICH FOOD ITEM IS TYPICALLY ASSOCIATED WITH ENTEROHEMORRHAGIC SHIGA TOXIN-PRODUCING E.COLI OUTBREAKS?

GROUND BEEF AND CONTAMINATED PRODUCE

1200

WHAT IS THE 1ST STEP IN SETTING UP A THREE COMPARTMENT SINK?

DETERGENT AND WATER AT LEAST 110 DEGREES