| Question | Answer |
| 1
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? | 180°F |
| 2
A food handler must be excludedicated from the operation for which symptom? | Jaundice |
| 3
The risk of physical contamination can be reduced by | Using shields on fluorescent light bulds where food is Stored. |
| 4
What is the temperature range of the temperature danger zone? | 41°F to 135°F (5°C to 57°C) |
| 5
What is a form some bacteria take to keep from dying when they do not have enough food? | Spore |
| 6
Most regulations for food service operations are written at what level? | State |
| 7
Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of | Cross-contamination. |
| 8
What should be used to dry hands after washing them? | Single-use paper towel |
| 9
At what internal temperature should raw meat, poultry, and seafood be stored? | 41°F (5°C) or lower |
| 10
Peanuts and soy products are dangerous for people with what condition? | Food allergies |
| 11
What type of container should be used to transport TCS food from the place of preparation to the place of service? | Insulated |
| 12
To learn a new skill, learners must be given the opportunity to | Practice the skill |
| 13
What is the only jewelry that may be worn on the hands or arms while handling food? | Plain-band ring |
| 14
Who should apply pesticides in an operation? | Pest control operator |
| 15
A backup of raw sewage has occurred in the kitchen. What should happen next? | Close the affected area and clean it. |
| 16
When using a bottom-to-top shelving order, what determines the best placement of food in a cooler? | Minimum internal cooking temperature of food |
| 17
A hose connected to a running faucet that is left submerged in a bucket is an example of a | Criss-connection. |
| 18
What is the intended use fir a hand antiseptic? | Reduce pathogens on skin |
| 19
An example of TCS food is | Sliced cantaloupe |
| 20
A customer having an allergic reaction may show which symptom? | Wheezing |
| 21
Raw or undercooked dishes made for high-risk populations must use eggs that have been | Pasteurized. |
| 22
The effectiveness of chemical sanitizers is NOT affected by its | Color. |
| 23
After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong? | The food handler failed to wash hands and change gloves after handling the raw meat. |
| 24
A food handler who has just bused tables must do what before handling food. | Wash hands |
| 25
Where should pesticides be stored? | In a secure storage area away from food |
| 26
Which agency enforces food safety in a food-service operation? | State or local regulatory authority |
| 27
Food in storage should be rotated using which method? | First in, first out |
| 28
What can cause histamine to form in tuna? | Time-temperature abuse |
| 29
Several people became ill with Bacillus cereus gastroenteritis after eating time temperature abuse rice. This result is an example of what? | Foodborne illness |
| 30
Why are young children at a higher risk for foodborne illness? | Their immune system are not yet fully developed. |
| 31
What is the second basic rule of an integrated pest management program? | Deny pests food, water, and a nesting or hiding place. |
| 32
Food stored in a dry-storage area should not be | Touching the walls. |
| 33
How long must shell stock tags be kept on file? | 90 days after the container has been empty or the last shellfish was served from the container |
| 34
You should label all ready to eat TCS food that is prepared in-house and held longer than | 24 hours |
| 35
What is the definition of sanitizing? | Reducing the number of pathogens on a surface to safe levels |
| 36
When transporting food off-site, how should information such as used by date and time be communicated to the off-site staff? | Labels on food |
| 37
What is the first basic rule of an IPM program? | Deny pests access to the faculty |
| 38
The three potential hazards to food are biological, physical, and | Chemical. |
| 39
People who are "carriers" are able to carry pathogens in their system and infect others, yet they never | Become ill themselves. |
| 40
What is the only certain way to prevent backflow? | Air gap |
| 41
When should employees receive food safety training? | When hired, and then periodically after that |
| 42
On-the-job-training works best for | Individuals or small groups. |
| 43
TCS food must be reheated to what temperature for 15 seconds within 2 hours? | 165°F (74°C) |
| 44
To work with food, a food handler with a hand wound must | Bandage the wound and limit contact with food. |
| 45
How can managers play a key role in promoting good personal hygiene? | Modeling proper behaviour at all times |
| 46
What do time-temperature indicators do? | Show if food has been time-temperature abuse during shipment |
| 47
What is one way that food should NEVER be thawed? | At room temperature |
| 48
What is the minimum internal cooking temperature for poultry? | 165°F (74°C) |
