Questions
What is true about the cleaning of garbage containers?
a. Dirty areas on the container should be spot cleaned
b. The inside and outside of the container should be cleaned
c. They should only be cleaned when visibly dirty
B. The inside and outside of the container should be cleaned
A major food allergen is found in
a. Onions
b. Mushrooms
c. Tofu
C. Tofu
To prevent bare-hand contact with ready-to-eat food, a food handler should use
a. a towel
b. long handled tongs
c. pot holders
B. Long handled tongs
Food contamination is most likely to happen when food handlers
a. Chew tobacco
b. Conduct training
c. Talk to other food handlers
A. Chew tobacco
What is a good practice for creating a food safety culture?
a. Demonstrating operational best practices
b. Making the customer experience a priority
c. Encouraging employees to create procedures
A. Demonstrating operational best practices
The restaurant has been notified of a recall on deli ham. What should be done if the recalled ham is currently in the cooler?
a. Discard immediately
b. Separate from inventory
c. Sell by expiration date.
B. Separate from inventory
What food safety hazard can occur when solutions used to clean an ice cream machine are not completely drained?
a. Cross contamination
b. Chemical contamination
c. Damaged equipment
B. Chemical contamination
Let's say the restaurant manager receives 3 calls from different customers stating they became sick after eating lunch at her establishment yesterday. What should she do first?
a. Discard all products suspected to cause the illness
b. Notify the restaurant's insurance company
c. Notify local regulatory authority
C. Notify local regulatory
An employee shows up to work with a sore throat and fever, what should the manager do when notified?
a. Send that employee home
b. Provide a facemask for the employee
c. Restrict the employee to washing dishes only
A. Send that employee home
An employee's oral prescription medicine that must be kept cold, must be stored away from food and labeled with a
a. Safety data sheet as required by OSHA
b. Scientific identification name and use instructions
c. Legible manufacturer's label for easy identification
C. Legible manufacturer's label for easy identification
Wheezing or trouble breathing, and swelling of lips are signs that a customer is having a reaction to
a. A physical contaminant
b. A food allergen
c. A biological contaminant
d. A chemical contaminant
B. A food allergen
What is the minimum number of people required to be diagnosed with a foodborne illness to be considered an outbreak?
a. 2
b. 3
c. 4
A. 2
a. 4 inches
b. 5 inches
c. 6 inches
C. 6 inches
When new employees are practicing a food safety procedure, it is important for the manager to
a. Provide specific and immediate feedback
b. Work side-by-side with the employee for the first 2 weeks
c. Leave the employee alone so that they don't get nervous
A. Provide specific and immediate feedback
Sanitizing chemicals used in the food prep area should be stored
a. On a shelf above food in the prep area
b. Separately from food contact surfaces
c. Close to where the chemicals are being used
B. Separately from food contact surfaces
Let's say a melon is being prepped. You pull it from the cooler, wash it, slice it, then put it on a plate. At which point should you put on gloves in this process?
a. Before pulling from cooler
b. After pulling from cooler and before washing it
c. After washing and before slicing
d. After slicing and before plating
C. After washing and before slicing
a. Quickly heat the dish to 165 degrees F
b. Throw out the dish and prepare it again
c. Warn the customer that cross-contact may have occurred
B. Throw out the dish and prepare it again
An indication of rodent activity in a restaurant is
a. A strong oily odor
b. Black-pepper-sized droppings
c. Shiny black droppings
B. Black-pepper-sized droppings
What is the maximum number of hours that shellfish can safely remain out of refrigeration?
a. 2 hours
b. 4 hours
c. 6 hours
A. 2 Hours
A nursing home prepared a roast on Tuesday for service on Thursday. How should the roast be reheated?
a. Steam table to 135 degrees F
b. Steamer to 155 degrees F
c. Oven to 165 degrees F
What kind of poisoning is associated with tuna?
a. Systemic
b. Ciguatera
c. Scombroid
Time/ temperature control for safety (TCS) food is often
a. Moist & contains protein
b. Moist & low in fat
c. Stored at room temp & contains protein
A. Moist & contains protein
What does the acronym FATTOM represent?
a. Benchmarks for receiving food correctly
b. Critical control points in the HACCP process
c. Conditions that favor the growth of most foodborne pathogens
C. Conditions that favor the growth of most foodborne pathogens
The ice bath method is commonly used to calibrate bimetal thermometers. What final temperature is the target when using this method?
a. 41 degrees F
b. 32 degrees F
c. 15 degrees F
d. 0 degrees F
B. 32 degrees F
Time/temperature control for safety (TCS) food prepared on site may be held at 41 degrees F or lower for how many days?
a. 3
b. 5
c. 7
d. 9