Exam 3

Question 1

T/F: The presence of insects or rodents in a food establishment is a critical violation.

Answer 1

True

Question 2

Which is a correct practice for reheating food? a) Using a steam table b) Reheating slowly c) Reheating to 165°F within 2 hours d) Leaving on counter

Answer 2

c) Reheating to 165°F within 2 hours

Question 3

Select All That Apply: Which are examples of biological hazards? a) Bacteria b) Viruses c) Mold d) Sanitizer

Answer 3

a, b, c

Question 4

What should a food worker do before starting a shift? a) Taste the food b) Clean equipment c) Wash hands d) Arrange chairs

Answer 4

c) Wash hands

Question 5

T/F: You may wear a medical bandage without covering it with a glove.

Answer 5

False

Question 6

T/F: Mops and brooms must be stored to prevent contamination of food-contact surfaces.

Answer 6

True

Question 7

Which of the following is a safe cooling method? a) Large deep pan in fridge b) Ice water bath c) Room temperature cooling d) Fan cooling

Answer 7

b) Ice water bath

Question 8

T/F: It is acceptable to store food directly in unlined cardboard boxes.

Answer 8

False

Question 9

What is the minimum internal temperature for cooking eggs to order? a) 135°F b) 140°F c) 145°F d) 155°F

Answer 9

c) 145°F

Question 10

Which is a chemical hazard? a) Bone fragment b) Detergent residue c) Virus d) Mold

Answer 10

b) Detergent residue

Question 11

Select All That Apply: Good pest prevention includes: a) Sealed doors b) Air curtains c) Food left uncovered d) Screened windows

Answer 11

a, b, d

Question 12

T/F: Personal drinks are allowed in food prep areas if covered with a lid and straw.

Answer 12

False

Question 13

How often must in-use utensils be cleaned and sanitized? a) Every 2 hours b) Every 4 hours c) Once a day d) After shift

Answer 13

b) Every 4 hours

Question 14

T/F: Dry storage should be kept below 50% humidity.

Answer 14

False

Question 15

What is the correct ppm range for iodine sanitizer? a) 12.5–25 ppm b) 50–100 ppm c) 150–200 ppm d) 25–50 ppm

Answer 15

a) 12.5–25 ppm

Question 16

Which is a physical hazard? a) Pesticide residue b) Bacteria c) Plastic piece d) E. coli

Answer 16

c) Plastic piece

Question 17

T/F: Grease traps must be cleaned regularly to prevent backups and contamination.

Answer 17

True

Question 18

What is the maximum amount of time food can be in the Danger Zone? a) 1 hour b) 2 hours c) 4 hours d) 6 hours

Answer 18

c) 4 hours

Question 19

Which is NOT a proper cleaning practice? a) Use separate cloths for sanitizing b) Label chemicals c) Store chemicals above food d) Use test strips

Answer 19

c) Store chemicals above food

Question 20

Select All That Apply: When must hands be washed? a) After eating b) After touching raw meat c) After using phone d) Before putting on gloves

Answer 20

a, b, c, d

Question 21

T/F: It is acceptable to handle ready-to-eat foods with bare hands if hands are clean.

Answer 21

False

Question 22

Which agency regulates food safety in NYC? a) USDA b) FDA c) NYC DOHMH d) EPA

Answer 22

c) NYC DOHMH

Question 23

What is the correct order of storing food in the fridge (top to bottom)? a) Poultry, fish, ready-to-eat b) Ready-to-eat, fish, poultry c) Fish, poultry, ready-to-eat

Answer 23

b) Ready-to-eat, fish, poultry

Question 24

T/F: Food prepared on-site must be labeled with preparation and discard dates.

Answer 24

True

Question 25

Which food is most likely to cause listeria? a) Unpasteurized milk b) Rice c) Eggs d) Bread

Answer 25

a) Unpasteurized milk

Question 26

What temperature must shell eggs be received at? a) 32°F b) 38°F c) 45°F d) 50°F

Answer 26

c) 45°F

Question 27

Which is a sign of food spoilage? a) Firm texture b) Off odor c) Proper label d) Normal color

Answer 27

b) Off odor

Question 28

T/F: Cooked food should cool from 135°F to 70°F within 2 hours.

Answer 28

True

Question 29

What is the minimum cooking temperature for fish? a) 125°F b) 135°F c) 145°F d) 165°F

Answer 29

c) 145°F

Question 30

T/F: Food workers can wear watches in prep areas.

Answer 30

False

Question 31

Select All That Apply: Which actions require a written health policy? a) Employee illness b) Vomiting on premises c) Food donation d) Chemical use

Answer 31

a, b

Question 32

T/F: Hand sanitizers are an acceptable substitute for handwashing.

Answer 32

False

Question 33

Which of the following is required for food transported off-site? a) Personal cooler b) Documentation and temperature logs c) Handwritten labels d) Paper wrapping

Answer 33

b) Documentation and temperature logs

Question 34

What does “clean” mean in food safety? a) Free of allergens b) Visibly free of dirt c) Sterilized d) pH balanced

Answer 34

b) Visibly free of dirt

Question 35

T/F: Food containers can be reused if washed and sanitized.

Answer 35

True

Question 36

Which area is most likely to need constant cleaning? a) Dining room b) Parking lot c) Restroom d) Office

Answer 36

c) Restroom

Question 37

T/F: Raw sprouts are high-risk foods for foodborne illness.

Answer 37

True

Question 38

Select All That Apply: Which foods must be kept at or below 41°F? a) Raw chicken b) Cut leafy greens c) Milk d) Cooked pasta

Answer 38

a, b, c, d

Question 39

T/F: Gloves must be changed after touching money.

Answer 39

True

Question 40

Which type of contamination is most likely from sneezing on food? a) Physical b) Biological c) Chemical d) Allergic

Answer 40

b) Biological

Question 41

T/F: Food workers should eat in the kitchen area if not touching food.

Answer 41

False

Question 42

What does the acronym PPE stand for? a) Protective Prevention Equipment b) Personal Protective Equipment c) Public Processing Element d) Pre-Packaging Equipment

Answer 42

b) Personal Protective Equipment

Question 43

Which food must be labeled with a use-by date? a) Whole fruit b) Cooked leftovers c) Bread d) Sugar

Answer 43

b) Cooked leftovers

Question 44

T/F: Only supervisors need to know how to use test strips.

Answer 44

False

Question 45

Which part of the hand is often missed during handwashing? a) Palm b) Fingernails c) Back d) Wrist

Answer 45

b) Fingernails

Question 46

Select All That Apply: A food worker should be excluded from work if they have: a) Diarrhea b) Vomiting c) Jaundice d) Headache

Answer 46

a, b, c

Question 47

T/F: Garbage containers must be leak-proof, pest-proof, and covered.

Answer 47

True

Question 48

How long must shellfish tags be kept? a) 30 days b) 60 days c) 90 days d) 120 days

Answer 48

c) 90 days

Question 49

T/F: Temperature logs help verify food safety practices are followed.

Answer 49

True

Question 50

What is the correct internal temp for stuffed meat? a) 145°F b) 155°F c) 160°F d) 165°F

Answer 50

d) 165°F

Question 51

T/F: Sneeze guards are used to protect food on display from contamination.

Answer 51

True