Exam 1

Question 1

What should foodservice operators do to prevent the spread of hepatitis A?

Answer 1

Exclude staff with jaundice from the operation

Question 2

What is the most likely cause of wheezing and hives?

Answer 2

Food allergies

Question 3

How should an item that has been recalled by its manufacturer be stored in an operation?

Answer 3

Separately from food that will be served

Question 4

When can a food handler diagnosed with jaundice return to work?

Answer 4

When approved by the regulatory authority

Question 5

Which food item has been associated with Salmonella Typhi?

Answer 5

Beverages

Question 6

In a self-service area, bulk unpackaged food does not need a label if the product…

Answer 6

does not make a claim about health or nutrient content.

Question 7

What should food handlers do after leaving and returning to the prep area?

Answer 7

Wash hands

Question 8

When can raw, unpackaged meat be offered for self-service?

Answer 8

At Mongolian barbeques

Question 9

What is the purpose of hand antiseptic?

Answer 9

Lower the number of pathogens on the skin

Question 10

When can glass thermometers be used?

Answer 10

When enclosed in a shatterproof casing

Question 11

What should staff do when receiving a delivery of food and supplies?

Answer 11

Visually inspect all food items

Question 12

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

Answer 12

Potential allergens

Question 13

What strategy can prevent cross-contamination?

Answer 13

Buy food that does not require prepping

Question 14

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

Answer 14

24 hours

Question 15

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Answer 15

Throw it out

Question 16

What must food handlers do when handling ready-to-eat food?

Answer 16

Wear single-use gloves

Question 17

What factors influence the effectiveness of a chemical sanitizer?

Answer 17

Concentration, temperature, contact time, pH, and water hardness

Question 18

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

Answer 18

3:00 p.m.

Question 19

What causes preschool-age children to be at risk for foodborne illness?

Answer 19

Their immune systems are not strong

Question 20

What practice is useful for preventing Norovirus from causing foodborne illness?

Answer 20

Correct handwashing

Question 21

When should a food handler with a sore throat and fever be excluded from the operation?

Answer 21

When the customers served are primarily a high-risk population

Question 22

Which is an example of physical contamination?

Answer 22

Bones in fish

Question 23

What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

Answer 23

Maximum registering thermometer

Question 24

What condition promotes the growth of bacteria?

Answer 24

Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)

Question 25

What must a food handler with an infected hand wound do to work safely with food?

Answer 25

Cover the wound with an impermeable cover and wear a single-use glove

Question 26

What practice can help prevent allergic reactions?

Answer 26

Identifying ingredients for customers

Question 27

What must staff members do when transferring chemicals to a new container?

Answer 27

Label the container

Question 28

What symptoms can indicate a customer is having an allergic reaction?

Answer 28

Wheezing or shortness of breath

Question 29

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

Answer 29

Use a test kit to check the sanitizer’s concentration when mixing it

Question 30

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

Answer 30

Go home

Question 31

Which of these food processes does not require a variance from a regulatory authority?

Answer 31

Buying bean sprouts from a reputable supplier

Question 32

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

Answer 32

3:00 p.m.

Question 33

What does the L stand for in the FDA’s ALERT tool?

Answer 33

Look

Question 34

What should a server do when taking a food order from customers who have concerns about food allergies?

Answer 34

Describe each menu item to customers who ask, including any “secret” ingredients

Question 35

Why are people who take certain medications at risk for foodborne illness?

Answer 35

Their immune systems are compromised

Question 36

The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

Answer 36

Corrective action

Question 37

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

Answer 37

Soft boiled eggs

Question 38

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

Answer 38

April 8

Question 39

Which process requires a variance from the regulatory authority?

Answer 39

Sprouting seeds or beans

Question 40

What temperature must stuffed lobster be cooked to?

Answer 40

165 °F (74 °C) for 15 seconds

Question 41

What information must be included on the label of food packaged on-site for retail sale?

Answer 41

List of ingredients

Question 42

What temperatures do infrared thermometers measure?

Answer 42

Surface

Question 43

What scenario can lead to pest infestation?

Answer 43

Storing recyclables in paper bags

Question 44

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Answer 44

Clean and sanitize the utensils

Question 45

How should chemicals be stored?

Answer 45

Away from prep areas

Question 46

What rule for serving bread should food handlers practice?

Answer 46

Do not re-serve uneaten bread

Question 47

Bulk unpackaged food in self-service areas must be labeled when...

Answer 47

the manufacturer claims the food is healthy.

Question 48

What must an operation do before packaging fresh juice on-site for later sale?

Answer 48

Obtain a variance

Question 49

What should be done with a package of flour that is received with signs of dampness on the bag?

Answer 49

Reject the flour and return it to the supplier

Question 50

What is the minimum internal cooking temperature for chicken breast?

Answer 50

165 °F (74 °C) for 15 seconds

Question 51

Which organization includes inspecting food as one of its primary responsibilities?

Answer 51

U.S. Department of Agriculture

Question 52

A food handler has just finished storing a dry food delivery. Which step was done correctly?

Answer 52

Stored food away from the wall

Question 53

Where should a food handler wash his or her hands after prepping food?

Answer 53

Designated sink for handwashing

Question 54

Which responsibility is included in the Food and Drug Administration’s role?

Answer 54

Regulating food transported across state lines

Question 55

What is the first step in developing a HACCP plan?

Answer 55

Conduct a hazard analysis

Question 56

What temperature should the water be for manual dishwashing?

Answer 56

Must be at least 110 ̊F (43 ̊C)

Question 57

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Answer 57

Rare hamburgers

Question 58

What symptom requires a food handler to be excluded from the operation?

Answer 58

Jaundice

Question 59

The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

Answer 59

Critical limit

Question 60

Parasites are commonly associated with what food?

Answer 60

Seafoods

Question 61

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Answer 61

Purchasing food from approved, reputable suppliers

Question 62

What is a cross-connection?

Answer 62

Physical link between safe water and dirty water

Question 63

What information must be posted on a dishwasher?

Answer 63

Correct settings

Question 64

What rule for serving condiments should be practiced?

Answer 64

Serve condiments in original containers

Question 65

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

Answer 65

5 hours

Question 66

What temperature must cooked vegetables reach to be safely hot-held for service?

Answer 66

135 °F (57 °C)

Question 67

What should a food handler do to make gloves easier to put on?

Answer 67

Select the correct size gloves

Question 68

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

Answer 68

Pasteurized

Question 69

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

Answer 69

At least 180 ̊F (82 ̊C)

Question 70

When must a food handler change gloves?

Answer 70

At the end of the shift

Question 71

What is the first step of cleaning and sanitizing stationary equipment?

Answer 71

Unplug the unit

Question 72

Which item is a potential physical contaminant?

Answer 72

Jewelry

Question 73

Single-use gloves are not required when...

Answer 73

washing produce.

Question 74

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

Answer 74

Occupational Safety and Health Administration

Question 75

What is the minimum internal cooking temperature for a veal chop?

Answer 75

145 ̊F (63 ̊C)

Question 76

Why should food temperatures be taken in 2 different locations?

Answer 76

Temperature may vary in the food

Question 77

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Answer 77

Labels on food

Question 78

Which item should be rejected?

Answer 78

Bags of organic cookies in torn packaging

Question 79

What is the purpose of setting critical limits in a HACCP plan?

Answer 79

To identify where hazards can be eliminated

Question 80

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Answer 80

Corrective action

Question 81

Metal shavings are which type of contaminant?

Answer 81

Physical

Question 82

Which action requires a food handler to change gloves?

Answer 82

The food handler is wearing gloves that have been torn

Question 83

What is the minimum internal cooking temperature for green beans that are hot-held for service?

Answer 83

135˚F (57˚C)

Question 84

TCS food reheated for hot-holding must reach what temperature?

Answer 84

165˚ (74˚C) for 15 seconds

Question 85

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer 85

Penetration

Question 86

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Answer 86

Rinsing

Question 87

Parasites are commonly associated with

Answer 87

seafood

Question 88

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Answer 88

Segregate the product

Question 89

What is the minimum water temperature required when using hot water to sanitize objects?

Answer 89

171˚F (77˚C)

Question 90

What food safety practice can prevent cross-contact?

Answer 90

Washing, rinsing, and sanitizing utensils before each use

Question 91

Which food may be re-served to customers?

Answer 91

Unopened pre-packaged food

Question 92

What food item does the Food and Drug Administration advise against offering on a children's menu?

Answer 92

Rare cheeseburgers

Question 93

Which group of individuals has a higher risk of foodborne illness?

Answer 93

Elderly people

Question 94

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Answer 94

6 hours

Question 95

What must a food handler with a hand-wound do to safely work with food?

Answer 95

Bandage the wound with an impermeable cover and wear a single-use glove

Question 96

Hot TCS food can be held without temperature control for a maximum of

Answer 96

4 hours

Question 97

To wash hands correctly, a food handler must first

Answer 97

wet hands and arms

Question 98

Which is TCS food?

Answer 98

Baked potatoes

Question 99

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Answer 99

Lettuce, fresh halibut, fresh beef roast, ground chicken

Question 100

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Answer 100

Every 4 hours

Question 101

What task requires food handlers to wash their hands before and after doing it?

Answer 101

Handling raw meat, poultry, or seafood

Question 102

What should foodservice operators do to prevent customer illness from Shigella spp.?

Answer 102

Control flies inside and outside the operation

Question 103

What item is considered acceptable work attire for a food handler?

Answer 103

Plain-band ring

Question 104

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

Answer 104

7 days

Question 105

Where should staff members eat, drink, smoke, or chew gum?

Answer 105

In designated areas

Question 106

What organization requires Safety Data Sheets?

Answer 106

Occupational Safety and Health Administration

Question 107

When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?

Answer 107

60 minutes

Question 108

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Answer 108

Place the thermometer stem into an opened container

Question 109

Ciguatera toxin is commonly found in

Answer 109

amberjack

Question 110

What method should never be used to thaw food?

Answer 110

Place the item on a prep counter

Question 111

When can a food handler with a sore throat and a fever return to work with or around food?

Answer 111

A written medical release is provided

Question 112

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Answer 112

30 seconds

Question 113

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Answer 113

Segregate the product