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Questions
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1
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d
c
b
2
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should food handler do?
Wipe the meat juice off the wrap with a towel, and return pan to storage
Remove dirty wrap, rinse strawberries, replace wrap and return to storage
Remove the dirty wrap, replace it with new wrap, and return pan to storage
Set the pan of strawberries aside and ask the manager what to do
3
McDonald's sells 150 burgers every second of every day?
True
False
4
A food handler uses the same cutting board to prepare raw meant and then immediately to chop produce
incorrect cleaning and sanitizing
cross-contamination
poor personal hygiene
time-temperature abuse
5
A food handler has just finished busing a table. What must he do before handling food?
wipe hands clean
apply hand sanitizer
rinse hands
wash hands
6
What is one of the correct ways to that TCS food?
41° F
45° F
51° F
55° F
7
Pound cake got it's name from the original recipe for 1 pound of each of these ingredients?
eggs, sugar, milk, flour
Sugar, Sugar, Sugar!!!
butter, flour, nuts. sugar
eggs, sugar, flour, butter
8
Which symptoms must be reported to a manager?
Diarrhea, vomiting, jaundice, sore throat with fever
Toothache, back ache, itchy eyes, rash with fever
runny nose, fatigue, swollen joints, coughing
Headache, ear ache, fever, dizziness
9
Ready-To-Eat TCS food that will be held for longer than 24 hours must be labeled with the date the food?
must be thrown out
is stored
was purchased
will ne prepared
10
Ripe cranberries will bounce like a ball when ripe?
True
False
11
Peanuts are not nuts they are legumes?
True
False
12
Where should cleaning supplies and chemicals be stored?
On a shelf above food
In the walk-in cooler
In a designated storage area
on a shelf next to food
13
Surface that touches food must be
cleaned and sanitized
rinsed only
cleaned only
rinsed and sanitized
14
Which food item needs time and temperature control to keep it safe?
Loaf of bread
bottled ketchup
whole apples
cooked rice
15
Cats have fewer toes on their back paws?
True
False
16
Food containing an allergen comes in contact with another food item and their proteins mix. This is called
cross-contamination
pathogenic safety
allergen spread
cross-contact
17
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
165° F
145° F
155° F
135° F
18
Peppers taste so hot because of a compound called capsaicin, which bonds to your sensory nerves and tricks them.
True
False
19
What is the first step when cleaning and sanitizing correctly?
Remove food from the surface
Rinse the surface
Wash the surface
Sanitize the surface
20
Pathogens grow well between which temperatures
32°F and 41°F
41°F and 135°F
0°F and 32°F
135°F and 165°F
21
Correct way to wash your hands is to wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
True
False
22
Where should wiping cloths be stored when not in use ?
On a hook by the prep table
On the counter
In sanitizer solution
In the cook's apron pocket
23
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
preventing cross-contamination
practicing good personal hygiene
correctly cleaning and sanitizing
controlling time and temperature
24
a food handler just finished preparing raw meat and is about to start a new task. What does food handler do with gloves?
wipe them on a towel
change them
wash them
check them for tears
25
A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?
Tell the customer to eat only the pie and leave the ice cream on the plate
Scoop ice cream off plate and wipe off pie
Prep a new dessert with new plate and pie
Wipe ice cream off and put pie on sanitized plate
26
How many eggs do a Octupus lay at once
56,000
1
10,000
12
27
handwashing sinks should be used for
handwashing and cleaning vegetables
handwashing only
handwashing and dumping mop water
handwashing and prepping food
28
After how many hours of constant use must a food-contact surface be cleaned and sanitized?
3
4
1
2
29
What should a dish washer do to make sure a sanitizer is effective?
Add twice the amount of sanitizer
Use extra hot water with the sanitizer
Leave items in the sanitizer for twice as long
Use a test kit to check the sanitizer's strength
30
Hands should be scrubbed with soap for how many seconds?
1-2
10-15
6-9
3-5
31
A food handler transfers pathogens from hands to food. How could it have been prevented?
cleaning and sanitizing correctly
controlling time and temperature
practicing good personal hygiene
Preventing cross-contamination
32
The American Flag design was made by
A College Student
A Lawyer
A High School Student
A Beautician
33
A food handler sprays a cleaner into the fryer oil and continues to use the it. Which type of hazard is this?
enviromental
biological
chemical
physical
34
The longest English word is 189,819?
False
True
35
Why is it important to leave a sanitizer on a surface for the correct amount of time?
To remove food items from the surface more efficiently
To kill all pathogens that may have been on the surface
To make sure the surface is clean
To reduce pathogens on the surface to safe levels
36
Only 1/4 of the Sahara desert is sandy?
True
False
37
What are three of the Big Eight food allergens?
Coffee, Raspberries, corn
Olives, mushrooms, lettuce
Eggs, Wheat, Fish
Onions, broccoli, potatoes
38
What is time-temperature abuse?
Deliveries of frozen food are rejected
Recieving frozen food frozen
allowing food to stay at temps. good for growth of pathogens
transferring pathogens from one surgace or food to another
39
Cross-Contamination occurs when
pathogens transfer from one surface or food to another
Staying home when sick with a fever
food is not held at the proper temperature
Labels do not contain information on allergens
40
Pringles once had a lawsuit trying to prove they weren't really potato chips
False
True
41
What must the third compartment in a three-compartment sink be filled with?
Water and detergent
Water alone
Water and Sanitizer
Water and spot remover
42
Pest can cause which two types of contamination?
Biological and Chemical
Nutritional and physical
Physical and Biological
Chemical and nutritional
43
What jewelry can good handlers wear while working?
Sports watch
Medical ID bracelet
Plain band ring
Diamond bracelet
44
What are the three types of hazards that make food unsafe?
Chemical, physical, biological
Biological, chemical, and sanitary
Chemical, Physical, and environmental
Biological, enviromental, chemical
45
To keep food safe, a hair restraint must be worn when
cleaning restrooms
busing tables
prepping food
delivering food off-sitee
46
What is one of the correct ways to thaw TCS food?
On the counter overnight
in a sink full of hot water
as part of the cooking process
under a heat lamp
47
The correct way to scoop ice for a customer's beverage is to use
clean bare hands
customer cups
ice scoops
clean glasses
48
Maple syrup is made from nectar and bee vomit?
False
True
49
To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should
wear gloves when handling the meat but not the ready-to-eat product
prepare them at the same time on the same prep table
hold both products at the correct temperature
clean and sanitize the work surfaces between each product
50
Yams and Sweet Potatoes are the same thing
False
True
51
when should hand antiseptics be used
before handwashing
after handwashing
when gloves aren't available
instead of handwashing
52
At what minimum temperature must hot TCS food be held?
135° F
100° F
120° F
70° F
53
A food handler has an infected wound on a finger. What must be placed over the wounds?
A finger clot
A bandage and glove
A bandage
A glove
