Sanitation Class Study Questions 1

Question 0

What scenario can lead to pest infestation?

Answer 0

Storing recyclables in paper bags

Question 1

What is cross connection?

Answer 1

Physical link between safe water and dirty water

Question 2

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

Answer 2

US department of agriculture

Question 3

What should the server do after clearing a table?

Answer 3

Wash hands

Question 4

What is the minimum internal cooking temperature for chicken breasts?

Answer 4

165°F

Question 5

What is the purpose of hand antiseptic?

Answer 5

To lower the number of pathogens on skin

Question 6

A foodhandler comes to work with diarrhea. what should the manager tell the foodhandler to do?

Answer 6

Go home

Question 7

When should a foodhandler with sore throat and fever be excused from the operation?

Answer 7

When the customer served are primarily high-risk population

Question 8

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

Answer 8

Their immune system’s are not strong

Question 9

Where should a food handler wash hands after prepping food?

Answer 9

In the designated sink for handwashing

Question 10

What thermometer is best for checking the final rinse temperature of a washing machine?

Answer 10

Minimum registering thermometer

Question 11

What is the minimum internal temperature Hot food must be held at to prevent pathogens from growing?

Answer 11

135°F

Question 12

When can a foodhandler diagnosed with jaundice return to work?

Answer 12

When approved by the regulatory authority

Question 13

What should be done with food that has been touched by a sick person?

Answer 13

Throw it out

Question 14

What food process does not require a variance from the regulatory authority?

Answer 14

Buying bean sprouts from a reputable supplier

Question 15

What should I foodhandler do to make gloves easier to put on?

Answer 15

Select the correct size

Question 16

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

Answer 16

Label the container

Question 17

Single use gloves are not required when…

Answer 17

Washing produce

Question 18

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

Answer 18

Wash hands

Question 19

What process requires a variance from the regulatory authority?

Answer 19

Sprouting seeds or beans

Question 20

Parasites are commonly associated with what food?

Answer 20

Wild game

Question 21

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

Answer 21

Exclude staff with vomiting from the operation

Question 22

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

Answer 22

Obtain a variance

Question 23

What condition promotes the growth of bacteria?

Answer 23

Food being held between 70° F and 125°F

Question 24

When a delivery of live shellfish such as oysters, mussels, clams, and scallops comes, the temperature upon arrival should be…

Answer 24

45°F and an internal temperature of 50°F

Question 25

Regulating food transported across state lines is whose job?

Answer 25

The food and drug administration

Question 26

What should a foodhandler do with food after it has thawed in the microwave?

Answer 26

Cook it immediately, do not let it sit

Question 27

What symptom can mean a customer is having an allergic reaction?

Answer 27

Wheezing or shortness of breath

Question 28

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

Answer 28

Purchasing food from reputable suppliers

Question 29

When a delivery of shucked shellfish comes, The temperature upon arrival should be…

Answer 29

45°F or lower