People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food _.
accidentally
deliberately
with unwashed hands
accidentally, deliberately, or with unwashed hands
accidentally, deliberately, or with unwashed hands
You should wash your hands _.
after cutting carrots, before cutting tomatoes
after putting clean dishes away
before putting on disposable gloves
before going to the bathroom
before putting on disposable gloves
A cook who is doing a quality check on the serving lines by tasting sauces and sides must _.
wash hands after tasting every item
use a clean spoon for each item
taste all items below 41°F first
always taste the oldest items first
use a clean spoon for each item
Why should you stock only brightly colored bandages for first aid supplies?
So they can add some color to a commonly starched-white environment.
So customers can see them and feel confident all precautions are being taken.
So they can be more easily be found should they fall into food.
So inspectors will notice that you are in compliance with FDA Food Code.
So they can be more easily be found should they fall into food.
Which one of the following contaminants is a physical contaminant?
Hair
Salmonella
Insecticide
Botulism
Hair
How long should you wash your hands?
5 seconds
20 seconds
30 seconds
1 minute
20 seconds
Contamination of food items by other living organisms is known as:
Physical contamination
Biological contamination
Chemical contamination
All of the above
Biological contamination
Which of the following statements is not true about thermometers and temperature taking?
Only managers should take food temperatures.
Temperatures must be taken with calibrated thermometers.
Temperatures should be taken when food is received.
Temperatures should be taken while food is being held for service.
Only managers should take food temperatures.
What is the maximum number of hours that food can be held in the food danger zone?
1 hour
3 hours
4 hours
6 hours
4 hours
All foods can be measured on the pH scale to determine if they have the right amount of acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the bacteria most likely to grow?
below 7.0
above 7.0
3.0 to 10.0
7.9
below 7.0
Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _ in preparation areas.
Sit or dance
Spit or smoke
Eat or drink
Play or joke
Spit or smoke
It is important for a food business to keep out flying insects. Screens on kitchen doors can be very effective as long as the screen mesh is the right size, there are no tears and _.
employees do not smoke outside the door
the door is kept closed as much as possible
employees wash hands when re-entering the kitchen
there are fly strips hanging outside the door
the door is kept closed as much as possible
Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most effective ways to prevent spreading them is _.
giving employees time off when they ask for it
good, proper hand washing
separate bathrooms for employees and customers
wearing clean uniforms to work
good, proper hand washing
If an employee is receiving a food delivery and inspecting the items, which of the following is not a reason to refuse food items?
rotten smell
off color
the driver does not speak English
the packaging is broken open
the driver does not speak English
If a hair gets into food, it could be introducing _ contamination into the food.
physical or chemical
chemical or biological
biological or physical
physical, chemical, or biological
physical, chemical, or biological
Health departments consider it a violation to dry dishes with a towel after washing, rinsing and sanitizing dishes. The greatest food safety concern is _.
There are too many different kinds of towels
Cross-contamination from dish to dish
Employees won’t be thorough
Lint from the towels gets onto the dishes
Cross-contamination from dish to dish
Which of the following is not a sign of possible pest infestation?
Torn packaging with food leaking out
Smelly garbage
Dead insect bodies
Feathers and fur
Smelly garbage
When an employee does the work necessary to remove physical dirt or food residue from a surface, that is referred to as _.
cleaning
sanitizing
side works
a cleaning schedule
cleaning
Bill is cutting chicken on a cutting board and afterwards, takes the cutting board to the dishwasher. He then takes another cutting board, puts it on the same table and then quickly rinses his hands in the produce sink, taking out the carrots and washing them in the sink. He then takes the carrots to the cutting board to prepare them. What did Bill do incorrectly?
He didn’t wash his hands after preparing chicken.
He should have saved time by rinsing off the same cutting board.
He should have washed and sanitized the table.
Both, the first and third response.
Both, the first and third response.
What is an example of something food inspections focus on?
Is the food prepared from scratch?
Are the employees clean and dressed appropriately?
Are there enough towels for clean-up?
Is the manager on duty?
Are the employees clean and dressed appropriately?
What is the easiest way to recognize foods contaminated with spoilage bacteria?
Bad or spoiled taste
Changes in color and smell
Torn packaging
Improper shelving
Changes in color and smell
Doors in a restaurant should be sealed tightly into the door frames. If you can see daylight in the cracks, this should be repaired because food safety could be at risk if _.
a criminal breaks in
the weather is too hot or too cold outside
pests can enter the building
there is a severe rain storm
pests can enter the building
To be certain that contamination from raw meats to other food or surfaces does not happen in a kitchen a good practice would be to _.
wash knives and cutting boards for raw meats immediately after use
wash knives and cutting boards for raw meats immediately before use
wash hands and put on single-use gloves before handling raw meats
store trayed, ready-to-cook raw chicken on the top shelf in the cooler for easy access
wash knives and cutting boards for raw meats immediately after use
When a food safety inspector enters your establishment, you should:
Get out of his way and stay in another room until he is gone
Make sure you have a good excuse for any possible violation
Tell him to come back when your supervisor is there
Accompany him/her around the kitchen and be as open as possible
Accompany him/her around the kitchen and be as open as possible
Inspecting shipments carefully when they arrive ensures that the food was fresh, kept cold and has been properly stored and shipped. It also helps to determine _.
if the distributor is reputable
that the food is organic
if there has been pest infestation
that the food tasted good
if there has been pest infestation
If an employee has symptoms of vomiting and diarrhea, the best thing for them to do is _.
call the health department
call the manager
call a friend to take the shift
just stay in bed until they feel better
call the manager
It is important to be alert for pests in a food operation. The people who are responsible for noticing and reporting sightings of pests include all of the following except _.
customers
managers
employees
Pest Control Operators
customers
What is the proper way to sanitize a table that has been used for preparing food?
Wipe it clean with a wet cloth, then spray with a sanitizer.
Wash it with a detergent, then wipe with a clean, dry cloth.
Spray with a sanitizer, then wipe it dry.
Clean it with a detergent, rinse it, then wipe it with a sanitizing solution.
Clean it with a detergent, rinse it, then wipe it with a sanitizing solution.
Some foods are preserved with heat and then cooled again before ever reaching a food service establishment. This process, called _, is used on foods like dairy products, eggs, and wine.
cooking
searing
pasteurizing
boiling
pasteurizing
Each employee has a responsibility to be sure the food prepared, cooked or served is safe. An employee should notify the manager immediately if a swollen can is found, because the deadly toxin that causes _ could be inside.
salmonella
botulism
ebola
Norovirus
botulism
What is the best way to prevent pest infestation?
Spray chemicals.
Keep premises clean.
Call a pest control operator.
Cover garbage.
Keep premises clean.
What is a sign that food should be rejected at the loading dock when receiving?
Items that are frozen
Shellfish in a box surrounded by crushed ice
Unlabeled items
Loose cans out of a case
Unlabeled items
The correct order of a three-compartment sink is _.
rinse, wash, sanitize
wash, rinse, sanitize
wash, rinse, dry
sanitize, wash, rinse
wash, rinse, sanitize
Proper cooling of foods is very important to prevent an outbreak of foodborne illness. The Food Code and science say that cooling foods must reach in as a first stage in cooling.
135°F; 2 hours or less
70°F; 2 hours or less
41°F; 2 hours or less
32°F; 2 hours or less
70°F; 2 hours or less
Which one of the following situations would MOST LIKELY promote bacterial contamination?
Touching raw chicken and then cooked chicken without changing gloves
Slicing roast beef and then slicing brisket with the same knife
Storing a torn bag of potatoes above canned tomatoes
Receiving a carton of fish with a temperature of 40° F
Touching raw chicken and then cooked chicken without changing gloves
Why does raw meat need to be stored on the bottom shelf?
Because it is more expensive than vegetables, eggs and dairy products
To keep it as cold as possible since it stays colder on the bottom shelf
For easier access
To prevent cross-contamination
To prevent cross-contamination
Which of the following does not influence the effectiveness of a detergent?
The air temperature
The water temperature
The energy applied
The length and frequency of the treatment
The air temperature
What is the best way to prevent poor food safety?
Periodic inspections
Trusted suppliers
Employee training
Regulation compliance
Employee training
At what temperature would stored raw chicken become unsafe to use?
0 º F
25 º F
41 º F
55 º F
55 º F
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
Botulism
E. coli
Spoilage
Acidophilus
E. coli
Food should be stored in a dry location, free from dust and contamination and at least _ off the floor.
2 inches
4 inches
6 inches
8 inches
6 inches
A food handler’s duties regarding food safety include all of the following practices EXCEPT:
Prevention of food contamination
Periodically test food for illness causing microorganisms
Handle, transport, and store food safely
Dispose of food that poses a potential threat to human health
Periodically test food for illness causing microorganisms
When receiving a food delivery _ should be put away and stored first.
the first foods off the truck
cold foods
the heaviest items
open cases
cold foods
Trash is unsanitary and can attract pests. It is important that trash is taken out to the dumpster _.
as often as necessary
every twenty-four hours
right after lunch
any time raw foods are thrown away
as often as necessary
Each year in the United States, approximately how many people get sick from foodborne illnesses?
Dozens of people
Thousands of people
Hundreds of thousands of people
Millions of people
Millions of people
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