Part 1

Question 1

Which food item has been associated with Salmonella?

a. Produce
b. Under cooked ground beef
c. Beverages
d. Shellfish from contaminated water

Answer 1

Produce and beverages

a. Produce

Question 2

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

a. Jaundice
b. Coughing
c. Stomach cramps
d. Sore Throat

Answer 2

a. Jaundice

Question 3

What practice are favorable for the growth of bacteria?

Answer 3

Excluding staff that is vomiting from the operation.

Question 4

What conditions are favorable for the growth of bacteria?

Answer 4

Foods held between 70 degrees Fahrenheit and 125 degrees Fahrenheit.

Question 5

Parasites are commonly associated with what food?

a. under-cooked food
b. dirty food
c. overcooked food
d. ready to eat food

Answer 5

a. under-cooked food

Question 6

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

Answer 6

Purchasing food from approved food suppliers.

Question 7

How should chemicals be stored?

Answer 7

In storage room below head-height and away from all foods.

Away from prep areas.

Question 8

What practice can help prevent allergic reactions?

Answer 8

Telling the customers the ingredients in food and how it’s prepared.

Question 9

What symptom can indicate a customer is having allergic reaction?

Answer 9

Swelling, Wheezing, and Shortness of Breath.

Question 10

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

Answer 10

At the designated hand-washing sink.

Question 11

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

Answer 11

When serving people in the high-risk population.

Question 12

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

Answer 12

Go Home.

Question 13

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

Answer 13

Get the correct size glove.

Question 14

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

Answer 14

When approved by the regulatory authorities.

Question 15

Which item is a potential physical contaminant?

a. bacteria
b. bone
c. virus
d. parasite

Answer 15

b. bone

Question 16

What is the purpose of hand antiseptic?

Answer 16

It lowers the amount of pathogens on your skin.

Question 17

Single use gloves are not required when…

Answer 17

Washing produce.

Question 18

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

Answer 18

Wash hands.

Question 19

What type of eggs must be used when preparing raw or under-cooked dished for high-risk populations?

Answer 19

Hard-boiled.

Question 20

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

Answer 20

Immune system is still too weak.

Question 21

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

Answer 21

USDA- U.S. Department of Agriculture.

Question 22

What should a server do after clearing a table?

Answer 22

Wash hands.

Question 23

What strategy can prevent cross-contamination?

Answer 23

Buy foods that doesn’t require prepping.

Question 24

What temperatures do infrared thermometers measure?

Answer 24

Surface temperature.

Question 25

When can glass thermometers be used?

Answer 25

When in a shatterproof casing.

Question 26

Why should food temperatures be taken in two different locations?

Answer 26

Because temperatures may vary in the food.

Question 27

A food handler is prepping a seafood dish on April 4th 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 27

April 8. Because the whole dish is bad if one of the ingredients are expired.

Question 28

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

Answer 28

List of ingredients.

Question 29

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

Answer 29

Separated from the food that is going to be served.

Question 30

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

a. Away from the wall
b. 4 inches off the floor
c. underneath stairwell
d. Stored food in an empty chemical container

Answer 30

a. Away from the wall