🙃

Question 1

When should a shipment of fresh chicken be rejected?
A the flesh of the chicken appears moist
B shellstock identification tags are not attached to the container
C the flesh of the chicken is firm and springs back when touched
D the receiving temperature is 50 degrees F

Answer 1

The receiving temperature is 50 degrees F

Question 2

Where should ground beef be stored in a cooler?
A above shellfish 
B below ground poultry 
C above ready to eat food
D below pork roasts

Answer 2

Below pork roasts

Question 3

What is the maximum number of days that ready to eat prepared on-site can be stored if held at 41°F
A Three days
B five days
C seven days
D 10 days

Answer 3

Seven days

Question 4

In top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pound of ground chicken be stored in a cooler?
A lettuce, fresh beef roast, ground chicken, fresh halibut
B lettuce, fresh halibut, fresh beef roast, ground chicken
C fresh halibut, lettuce, ground chicken, fresh beef roast
D fresh halibut, fresh beef roast, ground chicken, lettuce

Answer 4

Lettuce, fresh halibut, fresh Beef roast, ground chicken

Question 5

What organization requires material safety data sheets?
A food and drug administration
B occupational Safety and Health Administration
C environmental protection agency
D National restaurant Association

Answer 5

Occupational safety and Health administration

Question 6

What is the minimum internal cooking temperature for rice that is hot held for service?
A 165°F
B 155°F
C 145°F
D 135°F

Answer 6

135°F

Question 7

What food item does the food and drug administration advised against offering on children's menu?
A rare cheeseburgers
B egg salad
C peanut butter and jelly sandwiches
D Fried shrimp

Answer 7

Rare cheeseburgers

Question 8

TCS food reheated for hot holding must reach what temperature?
A 135°F for 15 seconds
B 145°F for 15 seconds
C 155°F for 15 seconds
D 165°F for 15 seconds

Answer 8

155°F for 15 seconds

Question 9

What method should never be used to thaw food?
A Play is the item in a cooler
B please the item on a prep counter
C microwave that item
D Cook the item

Answer 9

Please the item on a prep counter

Question 10

Food that is partially cooked and then finished just before service must be heated to what temperature?
A. 165°F for 15 seconds
B 155° F for 15 seconds
C. 145°F for 15 seconds
D 135°F for 15 seconds

Answer 10

165°F for 15 seconds

Question 11

Food health at 41°F or lower before being removed from refrigeration can be held without temperatures control for up to how many hours?
A 2
B. 4 
C 6 
D 8

Answer 11

6

Question 12

Hot TCS food can be held without temperature control for a maximum of?
A two hours
B four hours
C Six hours
D  eight hours

Answer 12

Four hours

Question 13

Which food may be reserved which customers?
A Un-used, covered condiment
B uneaten bread
C unopened prepackaged food
D unused whole fruit garnish

Answer 13

Unopened pre-packaged food

Question 14

What is the purpose of setting critical limits and a HACCP plan?
A to identify potential hazards
B to identify where has hazards can be eliminated
C to reduce hazards to safe levels
D to determine if the HACCP plan is working

Answer 14

To reduce hazards can be eliminated

Question 15

What is the minimum water temperature required when using hot water to sanitize objects?
A. 171°F
B 173°F
C 176°F
D. 179°F

Answer 15

171°F

Question 16

What HACCP principal is being practiced when foodhandlers rewash melons that have surfaced dirt?
 A monitoring
 B corrective action
 C critical limit
 D critical control point

Answer 16

Corrective action

Question 17

What is the minimum  time an iodine sanitizer solution must be in contact wit the objects being sanitized?
 A. 15 seconds
 B 30 seconds
 C 45 seconds 
 D 60 seconds

Answer 17

30 seconds

Question 18

Is a food contact surface is in constant use, how often should be cleaned and sanitized ? 
A every two hours
B every four hours
C every six hours
D every eight hours

Answer 18

Every four hours

Question 19

What is the third step in cleaning and sanitizing items in a three compartment sink?
A sanitizing
B  Air drying
C rinsing
D washing

Answer 19

Sanitizing

Question 20

What type of  thermocouple probe should be used to check the internal temperature of beef roast?
A Air
B surface
C immersion
D penetration

Answer 20

Penetration

Question 21

What food safety practice can prevent cross-contact?
A using only food grade equipment
B washing, rinsing, and sanitizing utensils before each use
C keeping food frozen to use
D purchasing food from approved, reputable suppliers

Answer 21

Washing, rinsing, and sanitizing utensils before each use

Question 22

What is the most likely cause of wheezing and hives?
A food allergies
B Norovirus 
C shigella app
D hepatitis A

Answer 22

Food allergies

Question 23

What is a basic characteristic of a virus?
A destroyed by cooking
B grows and food
C requires a living host to grow 
D commonly found in cattle intestines

Answer 23

Requires a living host to grow

Question 24

Where should staff members eat, drink, smoke, or Chew gum?
A where customers eat 
B in dishwashing areas 
C outside the kitchen door 
D in designated areas

Answer 24

In designated areas

Question 25

When can a food handler with a sore throat and a fever returned to work with or around food?
A The fevers gone for 24 hours
B. The sore throat is gone
C A written medical release is provided
D no symptoms are experience for 24 hours

Answer 25

A written medical release is provided

Question 26

What should a food service operator do when responding to a food borne illness outbreak?
A notify the media
B Segregate the product
C Close the operation for the day
D ask customers for proof of their symptoms

Answer 26

Segregate the product