Diagnostic Test Questions and Answers

Question 1

The purpose of a food safety management system is to:

Answer 1

C. Prevent foodborne illness by controlling risks and hazards

Question 2

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

Answer 2

D. active managerial control

Question 3

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Answer 3

C. Corrective action

Question 4

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Answer 4

Management oversight

Question 5

One way for managers to show that they know how to keep food safe is to

Answer 5

become certified in food safety

Question 6

A power outage has left hot TCS food out of temperature control for six hours. what must be done with the food?

Answer 6

Throw the food away.

Question 7

In the even of an imminent health hazard, such as a water supply interruption, the operation must

Answer 7

notify the regulatory authority.

Question 8

What is the best way to protect food from deliberate tampering?

Answer 8

Make it as difficult as possible for someone to tamper with it.

Question 9

To prevent the deliberate contamination of food, a manger should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

Answer 9

who is in the facility

Question 10

Where should food handlers wash their hands?

Answer 10

Designated sink for handwashing

Question 11

What must food handlers do after touching their body or clothing?

Answer 11

Wash their hands

Question 12

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

Answer 12

10 seconds

Question 13

After which activity must food handlers wash their hands?

Answer 13

Clearing tables

Question 14

What is the main reason for food handlers to avoid scratching their scalps

Answer 14

Spreading pathogens to the food

Question 15

When may food handlers wear plain band rings

Answer 15

At any time

Question 16

What should a food handler do when working with an infected cut on the finger

Answer 16

Cover the wound with an impermeable bandage or finger cot and a glove

Question 17

What is the only jewelry that may be worn on the hands or arms while handling food?

Answer 17

Plain band ring

Question 18

In addition to the other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

Answer 18

At least 2

Question 19

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

Answer 19

Customers served are primarily a high-risk population

Question 20

What is a basic characteristic of a virus

Answer 20

Requires a living host to grow

Question 21

After handling raw meat and before handling produce, what should food handlers do with their gloves?

Answer 21

Wash hands and change them

Question 22

Where should personal items, like a coat, be stored in the operation?

Answer 22

In a designated area, away from food

Question 23

23What should food handlers do after prepping food and before using the restroom?

Answer 23

Take off their aprons

Question 24

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

Answer 24

Remove the lid of a container and put the thermometer stem into the sour cream

Question 25

Ice crystals on a frozen food item indicate

Answer 25

time-temperature abuse

Question 26

What is the most important factor in choosing an approved food supplier?

Answer 26

It has been inspected and complies with local, state, and federal laws.

Question 27

Which item should be rejected?

Answer 27

Bags of organic cookies in torn packaging

Question 28

Supplies should be stored away from the walls and at least ________ off of the floor

Answer 28

6 inches (15 centimeters)

Question 29

Soup that is being hot-held on a buffet should be labeled with the

Answer 29

Name of the food

Question 30

How should chemicals be stored?

Answer 30

Away from prep areas

Question 31

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours

Answer 31

Date mark it

Question 32

What must a manager do with a recalled food item in the operation?

Answer 32

Store the recalled item separately from other food

Question 33

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Answer 33

Label the item to prevent it from accidently being placed back in inventory

Question 34

A food item that is received with an expired use-by-date should be

Answer 34

Rejected

Question 35

With approved procedures in place, cold food can be held intentionally without temperature control for ________ hours as long as it does not exceed 70 degrees (21 C)

Answer 35

6 Hours

Question 36

When delivering food for off-site service, raw poultry must be stored

Answer 36

Separately from ready-to-eat food

Question 37

What is the minimum internal cooking temperature for seafood?

Answer 37

145% (63 C) or higher for 15 seconds

Question 38

Food must be cooled from 135 F (57 C) to ________ within 2 hours.

Answer 38

70 degrees F (12C)

Question 39

Hot TCS food being hot-held for service must be at what temperature?

Answer 39

135 F (57 C) or above

Question 40

Which method is a safe way to thaw food?

Answer 40

As part of the cooking process

Question 41

Food being cooled must pass quickly through which temperature range to reduce the pathogen growth?

Answer 41

125 F to 70 F 52 C to 21 C

Question 42

What food item does the FDA advise against offering on a children's menu

Answer 42

Rare cheeseburgers

Question 43

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

Answer 43

are a high-risk population

Question 44

Which is a chemical contaminant?

Answer 44

Tomato juice served in a pewter pitcher

Question 45

Which is biological contaminant?

Answer 45

Norovirus in shellfish

Question 46

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen and

Answer 46

moisture

Question 47

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

Answer 47

Cross contamination

Question 48

Which or what is an example of physical contamination

Answer 48

Bones in Fish

Question 49

Which symptom could mean a customer is having an allergic reaction to food?

Answer 49

Swollen Lips

Question 50

To prevent food allergens from being transferred to food

Answer 50

Clean and sanitize utensils before preparing an allergen special order

Question 51

Which is a Big Eight food allergen?

Answer 51

Wheat

Question 52

What is the minimum temperature that must be maintained when holding hot soup for service?

Answer 52

135

Question 53

With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Answer 53

70 F (21C)

Question 54

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, iit is 54 degrees. What must the food handler do?

Answer 54

Discard the chicken salad

Question 55

With approved procedures in place, including making sure that it does not exceed 70 F, what is the maximum length of time that a pan of cold tuna salad may be held without temperature control?

Answer 55

6 Hours

Question 56

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

Answer 56

8

Question 57

Which food item may be handled with bare hands?

Answer 57

Chopped carrots for stew

Question 58

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer 58

The cook did not wash hands and put on new gloves before slicing the hamburger buns

Question 59

When must a consumer advisory be provided for menu items containing TCS food?

Answer 59

When the item is raw or undercooked

Question 60

Which feature is most important for a chemical storage area?

Answer 60

Good lighting

Question 61

What is the correct way to store mops in between uses?

Answer 61

Hanging on a hook

Question 62

A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

Answer 62

Label the working container with its contents

Question 63

Which does not require sanitizing?

Answer 63

Walls

Question 64

Which surfaces must be both cleaned and sanitized?

Answer 64

Cutting boards

Question 65

The first step in cleaning and sanitizing items in a three-compartment sink is

Answer 65

rinsing, scraping or soaking items

Question 66

After scraping and washing what is the third step in cleaning and sanitizing a prep table?

Answer 66

Rinsing

Question 67

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

Answer 67

180 F (82 C)

Question 68

A food-contact surface must be cleaned and sanitized

Answer 68

before working with a different type of food

Question 69

Where should garbage cans be cleaned?

Answer 69

Away from food and utensils

Question 70

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly

Answer 70

The bag was placed on a prep table

Question 71

Grease and condensation buildup on surfaces can be avoided with correct

Answer 71

Ventilation

Question 72

To prevent backflow, a sink must be equipped with a (n)

Answer 72

Air gap

Question 73

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer 73

Smooth and durable

Question 74

What information should a master cleaning schedule contain

Answer 74

What should be cleaned, when, by whom, and how

Question 75

A handwashing station should have hot and cold water, soap, a way to dry hands, and a

Answer 75

garbage container

Question 76

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it

Answer 76

Created a cross-connection

Question 77

The water provided to a handwashing sink must be

Answer 77

Potable water only

Question 78

Which individual should apply pesticides in a foodservice operation

Answer 78

A pest control operator

Question 79

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

Answer 79

The shipment should be refused and prevented from entering the operation

Question 80

How high must legs be on table-mounted equipment?

Answer 80

At least 4 inches (10 centimeters)