Exam 4

Question 1

T/F: Ready-to-eat foods should not come into contact with bare hands.

Answer 1

True

Question 2

Which food should be cooked to 155°F for 15 seconds? a) Poultry b) Ground beef c) Fish d) Shell eggs

Answer 2

b) Ground beef

Question 3

Select All That Apply: Which practices help ensure food safety during storage? a) FIFO method b) Labeling dates c) Storing food under sinks d) Keeping food covered

Answer 3

a, b, d

Question 4

T/F: It’s acceptable to use the same cutting board for raw meat and vegetables if it’s wiped between uses.

Answer 4

False

Question 5

Which agency enforces the NYC Health Code? a) USDA b) NYC Department of Health and Mental Hygiene c) CDC d) FDA

Answer 5

b) NYC Department of Health and Mental Hygiene

Question 6

What is the first step in cleaning and sanitizing a food-contact surface? a) Sanitize b) Rinse c) Wash d) Remove debris

Answer 6

d) Remove debris

Question 7

T/F: Cooked food must be cooled from 135°F to 70°F within 2 hours, and then to 41°F within the next 4 hours.

Answer 7

True

Question 8

Which food is considered a TCS (Time/Temperature Control for Safety) food? a) Raw carrots b) Cooked broccoli c) Saltine crackers d) Peanut butter

Answer 8

b) Cooked broccoli

Question 9

What is the safe holding temperature for hot food? a) 125°F b) 130°F c) 135°F d) 140°F

Answer 9

c) 135°F

Question 10

T/F: Food handlers should wash their hands after handling soiled equipment.

Answer 10

True

Question 11

Which is not a safe method for thawing food? a) Under cold running water b) In refrigerator c) At room temperature d) In a microwave

Answer 11

c) At room temperature

Question 12

Select All That Apply: Which are examples of poor personal hygiene? a) Not washing hands b) Working while sick c) Wearing clean uniform d) Touching face

Answer 12

a, b, d

Question 13

What is the final step when using a three-compartment sink? a) Rinse b) Air dry c) Scrub d) Dry with towel

Answer 13

b) Air dry

Question 14

T/F: Wiping cloths should be stored in a sanitizer solution between uses.

Answer 14

True

Question 15

What is the minimum cooking temperature for shell eggs served immediately? a) 135°F b) 145°F c) 155°F d) 165°F

Answer 15

b) 145°F

Question 16

Which item is NOT a physical hazard? a) Metal shaving b) Fingernail c) Pesticide d) Broken glass

Answer 16

c) Pesticide

Question 17

T/F: All food must be stored at least 6 inches off the floor.

Answer 17

True

Question 18

Select All That Apply: What should be done if a food worker has a sore throat with fever? a) Exclude from food prep b) Send home c) Assign to non-food contact tasks d) No action needed

Answer 18

a, b, c

Question 19

Which practice is unsafe? a) Tasting food with clean spoon b) Using gloves for ready-to-eat food c) Wearing nail polish in kitchen d) Handwashing before prep

Answer 19

c) Wearing nail polish in kitchen

Question 20

T/F: You can tell food is safe by its smell and taste.

Answer 20

False

Question 21

Which food must be held at 135°F or above? a) Cooked rice b) Lettuce c) Milk d) Eggs

Answer 21

a) Cooked rice

Question 22

What is the correct method to verify sanitizer strength? a) Smell it b) Color c) Test strip d) Dip thermometer

Answer 22

c) Test strip

Question 23

T/F: It’s acceptable to use ice as both food and a cooling agent.

Answer 23

False

Question 24

Which food item requires time/temperature control? a) Uncooked rice b) Canned beans c) Raw oysters d) Whole apples

Answer 24

c) Raw oysters

Question 25

What is the correct ppm for quaternary ammonium sanitizer? a) 10–50 ppm b) 150–200 ppm c) 200–400 ppm d) 400–500 ppm

Answer 25

c) 200–400 ppm

Question 26

T/F: Employees must be trained on food safety policies at the start of employment.

Answer 26

True

Question 27

Select All That Apply: Which foods must be cooked to 165°F? a) Stuffed poultry b) Leftovers c) Ground beef d) Chicken breast

Answer 27

a, b, d

Question 28

What must be included on a label for repackaged food? a) Date prepared b) Ingredients c) Name of food d) All of the above

Answer 28

d) All of the above

Question 29

T/F: It is required to have a Food Protection Certificate holder on-site during all hours of operation.

Answer 29

True

Question 30

Which is not a proper cooling method? a) Ice bath b) Shallow pans c) Countertop cooling d) Blast chiller

Answer 30

c) Countertop cooling

Question 31

T/F: After sneezing, a food handler must wash hands before returning to work.

Answer 31

True

Question 32

Which illness must be reported to the Health Department? a) Common cold b) Norovirus c) Stomach cramps d) Flu

Answer 32

b) Norovirus

Question 33

What is the safest way to store chemicals? a) On a prep table b) Near food c) Below food in secure area d) Next to utensils

Answer 33

c) Below food in secure area

Question 34

T/F: HACCP focuses on identifying and controlling food safety hazards.

Answer 34

True

Question 35

What is a Critical Control Point in cooking ground beef? a) Storage b) Receiving c) Cooking to 155°F d) Serving

Answer 35

c) Cooking to 155°F

Question 36

Select All That Apply: Acceptable food storage practices include: a) Using original containers b) Keeping food covered c) Labeling food with prep dates d) Placing food on the floor

Answer 36

a, b, c

Question 37

What should you do if a food thermometer is broken? a) Use it until replaced b) Replace immediately c) Clean it and use d) Test with hand

Answer 37

b) Replace immediately

Question 38

T/F: Cleaning removes dirt while sanitizing reduces microorganisms.

Answer 38

True

Question 39

Which practice is unsafe? a) Wearing a clean apron b) Wearing gloves with rings c) Using a hand sink to wash hands d) Changing gloves between tasks

Answer 39

b) Wearing gloves with rings

Question 40

Which condition should result in exclusion from the establishment? a) Headache b) Skin lesion with pus c) Runny nose d) Itchy eyes

Answer 40

b) Skin lesion with pus

Question 41

T/F: All food contact surfaces must be washed, rinsed, and sanitized.

Answer 41

True

Question 42

What is the safe minimum internal temp for reheating previously cooked food? a) 135°F b) 140°F c) 145°F d) 165°F

Answer 42

d) 165°F

Question 43

Select All That Apply: Which tasks require glove use? a) Slicing ready-to-eat meats b) Prepping raw chicken c) Tossing salad d) Mopping floors

Answer 43

a, c

Question 44

T/F: Unpasteurized juice must have a warning label.

Answer 44

True

Question 45

What is required at all handwashing stations? a) Soap b) Nail brush c) Alcohol wipes d) Apron

Answer 45

a) Soap

Question 46

T/F: Employees must change gloves between handling raw and cooked foods.

Answer 46

True

Question 47

Which is a good policy for managing allergens? a) Share all ingredients b) Ignore customer allergies c) Use same knife for all d) Hide ingredient list

Answer 47

a) Share all ingredients

Question 48

How long should food be reheated to 165°F? a) 5 seconds b) 10 seconds c) 15 seconds d) 30 seconds

Answer 48

c) 15 seconds

Question 49

T/F: Dry food can be stored in its original packaging if intact and clean.

Answer 49

True