Row 1
To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should
A. Prepare them at the same time on the same prep table.
B. Wear gloves when handling the meat but not the ready-to-eat product.
C. Clean and sanitize the work surfaces between each product
D. Hold both products at the correct temperature.
C. Clean and sanitize the work surfaces between each product.
What are three of the Big Eight food allergens?
A. Eggs, wheat, fish
B. Olives, mushrooms, lettuce
C. Onions, broccoli, potatoes
D. Coffee, raspberries, corn
A Eggs, wheat, fish
Pets can cause which two types of contamination?
A. Chemical and nutritional
B. Physical and biological
C. Nutritional and physical
D. Biological and chemical
B. Physical and biological
The Temperature Danger Zone is between ________ and _________ degrees fahrenheit.
A. 40 and 130
B. 35 and 125
C. 41 and 135
D. 45 and 140
C. 41 and 135
Pountry (including whole or ground chicken, turkey and duck) must reach an internal temperature of at least ________ degrees fahrenheit to be considered safe?
A. 145
B. 135
C. 155
D. 165
D. 165
The correct way to scoop ice for a customer's beverage is to use.....
A. Clean bear hands.
B. Customer cups.
C. Clean glasses
D. Ice scoops
D. Ice scoops
A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?
A. Tell the customer to eat only the pie and leave the ice cream on the plate.
B. Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, then serve it.
C. Scoop the ice cream off the plate and wipe off any that may have gotten on the pie and then serve.
D. Wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, then serve.
B. Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, then serve it.
What must the third compartment in a three compartment sink be filled with?
A Water alone
B. Water and sanitizer
C. Water and detergent
D. Water and sport remover
B. Water and sanitizer
Cold TCS food shoudl be stored at ________ degrees fahrenheit or lower.
A. 45
B. 41
C. 35
D. 32
B. 41
Ground meat (including beef, port and other meat) and shell eggs that will be hot-held for service, must reach an internal temperature of at least ________ degrees fahrenheit for 17 seconds to be considered safe?
A 165
B. 155
C. 145
D. 135
B. 155
Where should wiping cloths be stored when not in use?
A. On the counter
B. In sanitizer solution
C. In the cook's apron pocket
D. On a hook by the prep table
B. In sanitizer solution
Surfaces that touch food must be....
A. Rinsed only
B. Cleaned only.
C. Rinsed and sanitized
D. Cleaned and sanitized
D. Cleaned and sanitized.
After how many hours of constant use must a food-contact surface be cleaned and sanitized?
A. 1
B. 2
C. 3
D. 4
D. 4
What does "FIFO" stand for in relation to food storage?
First In First Out
Seafood (including fish, shellfish and crustaceans) and shell eggs for immediate service, must reach an internal temperature of at least ________ degrees fahrenheit for 15 seconds to be considered safe?
A. 135
B. 145
C. 155
D. 165
B. 145
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
A. Remove the dirty wrap, replace it with new wrap and return the pan to storage
B. Wipe the meat juice off the wrap with a towel, and return the pan to storage.
C. Remove the dirty wrap, rinse the strawberries, replace wrap and return to storage
D. Set the pan of strawberries aside and ask the manager what to do.
D. Set the pan of strawberries aside and ask the manager what to do.
Why is it important to leave a sanitizer on a surface for the correct amount of time?
A. To make sure the surface is clean
B. To reduce pathogens on the surface to safe levels.
C. To remove food items from the surface more efficiently
D. To kill all pathogens that may have been on the surface
B. To reduce pathogens on the surface to safe levels.
A handwashing sink must have running water at a temperature of at least __________ degrees fahrenheit?
A. 80
B. 85
C. 90
D. 100
B. 85
Cold TCS food should only be accepted if the internal temperature is at ________ degrees fahrenheit or lower
A. 45
B. 35
C. 41
D. 32
C. 41
Pork, beef, veal and lamb steaks or chops must be cooked to an internal temperature of _____________ degrees fahrenheit for 15 seconds while roasts must be cooked to the same internal temperature for 4 minutes to be considered safe.
A. 133
B. 145
C. 155
D. 165
Where should cleaning supplies and chemicals be stores?
A On a shelf above good
B. On a shelf next to good
C. In a designated storage area
D. In a walk-in cooler
C. In a designated storage area
What should a dish washer do to make sure a sanitizer is effective?
A. Use extra hot water with the sanitizer
B. Add twice the amount of sanitizer
C. Leave items in the sanitizer for twice as long
D. Use a test kit to check the sanitizer's strength
D. Use a test kit to check the sanitizer's strength
True or False: It is acceptable to was and refuse gloves?
False
Ready-to-eat TCS food prepared on site can be stored for up to ________ days if held at 41 degrees fahrenheit or lower.
A. 3
B. 5
C. 7
D. 9
C. 7
Food from plants including fruit, vegetables, grains (including rice and pasta) and beans that will be hot-held for service much be cooked to __________ degrees fahrenheit.
A. 135
B. 145
C. 155
D. 165
A 135