Food

Question 1

Which agency enforces food safety in a restaurant or foodservice operation

Answer 1

State or local regulatory authority

Question 2

Three components of active managerial control include

Answer 2

dentifying risks, corrective action, and training.

Question 3

A pest-control program is an example of a(n)

Answer 3

food safety program

Question 4

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

Answer 4

Using contaminated equipment

Question 5

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer 5

Contact the local regulatory authority before use.

Question 6

A power outage has left cold TCS food out of temperature control for seven hours. What must be done with the food?

Answer 6

Throw the food away

Question 7

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

Answer 7

whom to contact about suspicious activity.

Question 8

A food handler who has just bused tables must do what before handling food?

Answer 8

Wash hands

Question 9

As part of handwashing, food handlers must scrub their hands and arms for at leas

Answer 9

20 seconds

Question 10

What is the intended use of a hand antiseptic

Answer 10

Reduce pathogens on skin

Question 11

To work with food, a food handler with an infected hand wound must

Answer 11

cover the wound with an impermeable cover and wear a single-use glove

Question 12

How should food handlers keep their fingernails?

Answer 12

Short and unpolished

Question 13

Which piece of jewelry is a food handler allowed to wear?

Answer 13

Plain, band ring

Question 14

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

Answer 14

Restrict the food handler from working with food

Question 15

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp

Answer 15

Exclude the food handler from the operation.

Question 16

A food handler who is forming hamburger patties should change gloves

Answer 16

when the gloves are dirty or torn

Question 17

Where should staff members eat, drink, smoke, or chew gum?

Answer 17

Designated areas

Question 18

How long must shellstock tags be kept on file?

Answer 18

90 days after the last shellfish was sold or served from the container

Question 19

When receiving a delivery of food for an operation, it is important to

Answer 19

inspect all food immediately bntact, clean, and protected from contaminationefore storing it

Question 20

What are the packaging criteria for accepting nonfood items?

Answer 20

ntact, clean, and protected from contamination

Question 21

Which item is stored correctly in the cooler?

Answer 21

Macaroni salad stored above raw salmon

Question 22

Ready-to-eat TCS food must be date-marked if it will be stored for longer than

Answer 22

24 hours.

Question 23

How should flatware that has been cleaned and sanitized be stored?

Answer 23

With the handles facing up

Question 24

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 24

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

Question 25

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

Answer 25

7 days

Question 26

A food handler is prepping a seafood coconut curry dish on April 4 using shrimp and scallops. The shrimp has a use-by date of April 8 and the scallops' use-by date is April 10. What is the use-by date for the seafood coconut curry?

Answer 26

April 8

Question 27

What type of container should be used to transport TCS food from the place of preparation to the place of service?

Answer 27

Insulated

Question 28

Pathogens are likely to grow well in a meat stew that is

Answer 28

between 41°F and 135°F (5°C and 57°C).

Question 29

Which is a TCS food?

Answer 29

Sprouts

Question 30

Cut melons should be stored at what internal temperature?

Answer 30

41°F (5°C) or lower

Question 31

What is one way that food should NEVER be thawed?

Answer 31

At room temperature

Question 32

Why are preschool-age children at a higher risk for getting a foodborne illness?

Answer 32

They have not yet built up their immune systems.

Question 33

What is one factor that affects the growth of bacteria in food?

Answer 33

Acidity

Question 34

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

Answer 34

cross-contamination.

Question 35

Raw shrimp and potato salad must be stored ________ when being transported for off-site service.

Answer 35

separately

Question 36

If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

Answer 36

4 hours.

Question 37

Peanuts and soy products are two possible food items that can be dangerous for people with

Answer 37

food allergies.

Question 38

Wheezing and hives are symptoms of

Answer 38

food allergies.

Question 39

Hot food can be held intentionally without temperature control for ________ hours.

Answer 39

4

Question 40

A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?

Answer 40

3:00 p.m.

Question 41

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Answer 41

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Question 42

Which action could contaminate food at a self-service area?

Answer 42

Allowing customers to reuse plates

Question 43

Which food item may be handled with bare hands?

Answer 43

Chopped potatoes for soup

Question 44

A consumer advisory should be provided for menu items that contain TCS items that are

Answer 44

raw or undercooked.

Question 45

When preparing to wash dishes in a three-compartment sink, what is the first task?

Answer 45

Clean and sanitize the sinks and drainboards. make sure you are washing dishes in a clean sanitized area

Question 46

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

Answer 46

common name of the chemical.

Question 47

Which does not require sanitizing?

Answer 47

Walls

Question 48

What is the definition of sanitizing?

Answer 48

Reducing the pathogens on a surface to safe levels Reducing the pathogens on a surface to safe levels Reducing the pathogens on a surface to safe levels Reducing the pathogens on a surface to safe levels Reducing the pathogens on a surface to safe levels

Question 49

The effectiveness of chemical sanitizers is NOT affected by

Answer 49

color

Question 50

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

Answer 50

use a test kit to check the sanitizer's concentration when mixing it. use a test kit to check the sanitizer's concentration when mixing it.

Question 51

Outdoor garbage containers should be

Answer 51

kept covered with tight-fitting lids.

Question 52

Where is the appropriate place to store waste and recyclables?

Answer 52

Away from food and food-contact surfaces

Question 53

What is the only certain way to prevent backflow?

Answer 53

Air gap,

Question 54

What is a cross-connection?

Answer 54

Link between sources of safe and dirty water

Question 55

What step must managers take after creating a master cleaning schedule and training staff to use it?

Answer 55

Monitor the cleaning program

Question 56

The water provided to a handwashing sink must be

Answer 56

potable water only and that is on period

Question 57

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

Answer 57

soap.soap helps kill all the bacteria

Question 58

What scenario can lead to pest infestation?

Answer 58

Storing recyclables in paper bags

Question 59

What is the best way to eliminate pests that have entered the operation?

Answer 59

Work with a licensed pest control operator (PCO).

Question 60

How high should floor-mounted equipment be from the floor?

Answer 60

At least 6 inches (15 centimeters) period