food handler

Question 1

You are washing dishes manually. What you do add to the water in the last sink
a) soap
b) nothing
c) sanitizer
d) soap and sanitizer

Answer 1

c) sanitizer

Question 2

Which of the following powers do public health inspectors NOT have
a) to close a food premises
b) to arrest the food handler
c) to enter a food premises without an appointment
d) to throw food in the garbage

Answer 2

b) to arrest the food handler

Question 3

Which is the most important step a food handler ca take while handing food
a) taking off rings
b) washing hands
c) wearing gloves
d) wearing a hairnet

Answer 3

b) washing hands

Question 4

what is the best way to store a bag of flour in the dry storage area?
a) in a covered container on a shelf
b) on a shelf under a leaking pipe
c) on the floor by the door
d) on a shelf next to the glass cleaner

Answer 4

a) in a covered container on a shelf

Question 5

why is it important to refrigerate hazardous foods (high-risk foods)?
a) to stop contamination
b) to slow the growth of bacteria
c) to kill pathogens
d) all of the above

Answer 5

d) all of the above

Question 6

cross contamination happens when:
a) cooked and uncooked vegetables are mixed together for a salad
b) cooked chicken is cut with a knife that was just used to cut raw chicken
c) a pot of soup is cooled on the counter
d) raw chicken juices drip on the floor of the walk in cooler

Answer 6

b) cooked chicken is cut with a knife that was just used to cut raw chicken

Question 7

where must a food handler wash their hands
a) in any available sink
b) in the sanitizer bucket
c) in a designated hand sink
d) in the dishwash sink

Answer 7

c) in a designated hand sink

Question 8

the best way to decide if a cooked food is ready to serve is by:
a) making sure the cooking time in the recipe has been followed
b) checking to make sure the juices run clear
c) using a probe thermometer
d) touching the food

Answer 8

c) using a probe thermometer

Question 9

foodborne illness food poisoning can be caused by:
a) a large number of pathogens in the food
b) toxins produced by pathogens in the food
c) chemicals such as rat poison in the food
d) all of the above

Answer 9

d) all of the above

Question 10

a pathogen is:
a) all microorganisms
b) a microorganism that makes people sick
c) a microorganism used to make yogurt
d) any microorganism in food

Answer 10

b) a microorganism that makes people sick

Question 11

which group include only hazardous foods (high-risk foods)

a) potato chips, bread, crackers
b) tofu, pretzels, mustard
c) hamburger, cooked vegetables, milk.
d) bean sprouts, dry cereal, dry pasta

Answer 11

c) hamburger, cooked vegetables, milk.

Question 12

what is the minimum temperature that hot food can be on a buffet steam
a) 60 c (140 F)
b) 74 c (165 F)
c) 82 c ( 180 F)
d) 4 c (40 F)

Answer 12

a) 60 c (140 F)

Question 13

what should you do with refrigerated precooked chicken that is to be served hot on the buffet steam table?
a) throw it in the garbage right away
b) take it to the buffet steam table for reheating
c) reheat it in the oven to an internal temperature of 60 C (140 F)
d) reheat it in the oven to an internal temperature of 74 C (165F)

Answer 13

d) reheat it in the oven to an internal temperature of 74 C (165F)

Question 14

which of the following is an example of proper storage in a walk-in cooler?

a) a covered precooked lasagna stored on a top shelf
b) a carton of raw eggs stored on a top shelf above the carrots
c) a covered pot of soup stored on the floor
d) an uncovered bowl of salad on a top shelf

Answer 14

a) a covered precooked lasagna stored on a top shelf

Question 15

in which situation did the kitchen manager do the right thing

a) he told the cook who had diarrhea to go home
b) he told the cook who had diarrhea to wash dishes
c) he gave a bandage to the cook who had an infected cut
d) he told the cook who had an infected cut to make desserts

Answer 15

a) he told the cook who had diarrhea to go home

Question 16

what is the difference between cleaning and sanitizing?

a) there is no difference
b) cleaning makes things look clean and sanitizing makes them smell clean
c) cleaning removed contamination and sanitizing whitens
d) cleaning removed contamination and sanitizing kills pathogens

Answer 16

d) cleaning removed contamination and sanitizing kills pathogens

Question 17

which sandwich is most likely to cause a foodborne illness (food poisoning) if eaten ?

a) a sandwich stored in the refrigerator below the raw chicken
b) a sandwich with a fruit fly in the mayonnaise
c) a sandwich made with cooked meat and raw vegetables
d) a sandwich stored in the refrigerator at 4 C ( 40 F)

Answer 17

a) a sandwich stored in the refrigerator below the raw chicken

Question 18

which is not a proper way to cool a large pot of chilli?

a) place the whole pot of chilli in the refrigerator
b) place the chili in shallow pans in the refrigerator
c) place the whole pot of chili in an ice water bath
d) place the chili in shallow pans in walk in freezer

Answer 18

a) place the whole pot of chilli in the refrigerator

Question 19

which of the following statements about pathogens is true?
a) they change the flavour of the food
b) they are easily seen in the food
c) they can make people sick
d) they cause the food to spoil

Answer 19

c) they can make people sick

Question 20

the main purpose of a hazard analysis critical control point (HACCP)

a) find and fix pest infestations
b) find and fix food safety problems
c) make sure stock is properly rotated
d) make sure the kitchen is clean

Answer 20

b) find and fix food safety problems

Question 21

what should you do with a cooked meat and rice casserole that was left on the counter?

a) reheat it before serving
b) put it in the refrigerator right away
c) throw it into the garbage
d) freeze it before serving

Answer 21

c) throw it into the garbage

Question 22

why do food handlers need to use good food safety practices?

a) to reduce the number of accidents such as cuts and burns
b) to reduce the amount of food thrown away due to spoilage
c) to reduce the number of complaints from customers
d) to reduce the number of foodborne illnesses

Answer 22

d) to reduce the number of foodborne illnesses

Question 23

chemical cleaners must be:
a) stored in the dry food storage area
b) stored in labelled containers
c) stored in empty food containers
d) used only during regular business hours

Answer 23

b) stored in labelled containers

Question 24

what is the best way to prevent cross-contamination when handling both raw and cooked chicken?

a) use different cutting boards
b) use the same cutting boards
c) sanitize the cutting board at the end of the day
d) wipe the cutting board with a damp cloth between uses

Answer 24

a) use different cutting boards

Question 25

harazdous foods (high risk foods) must be held at: a) above 100 c ( 212 f ) or below 0 c ( 32 f) b) above 60 c (140 f) or below 4 c (40 f) c) above 4 c (40f) or below 60 c ( 140 f) d) at 20 c (70f) for 2 hours

Answer 25

b) above 60°C (140°F) or below 4°C (40°F)

Question 26

bacterial spores found in food: a) are removed by washing vegetables b) are of no concern to food handlers c) can survive cooking temperatures d) are always destroyed by proper cooking

Answer 26

c) can survive cooking temperatures

Question 27

food safety begins at: a) receiving b) storage c) preparation d) hot holding

Answer 27

a) receiving

Question 28

where is the best place to store raw meat in a walk-in cooler a) on the top shelves b) on the floor by the floor c) on an easy to reach shelf d) on the bottom shelves

Answer 28

d) on the bottom shelves

Question 29

what can be used instead of hand washing during food handling a) alcohol based hand sanitizers b) disposable gloves c) serving tongs d) none of the above

Answer 29

d) none of the above

Question 30

if you see a cockroach in the kitchen you should: a) spray roach killer around the kitchen b) call a licensed pest control operator c) kill it and hope there are no more d) pretend you didnt see it

Answer 30

b) call a licensed pest control operator

Question 31

there was a storm overnight and the power went out you are the first the morning and the power is still out what should you do first? a) throw out all hazardous food b) check the temperatures of the hazardous foods in the freezer c) check the temperatures of the hazardous foods in the refrigerator d) put all hazardous food on ice

Answer 31

c) check the temperatures of the hazardous foods in the refrigerator

Question 32

why must cook hazardous foods (high risk food) be kept above 60c until they are served ? a) to finish the cooking b) to stop bacteria from growing c) to keep the food from getting cold d) to stop customers from complaining

Answer 32

b) to stop bacteria from growing

Question 33

bacteria found in food are best killed by: a) high cooking temperatures b) cold running water c) drying d) freezing

Answer 33

a) high cooking temperatures

Question 34

bacteria grow best in foods that are: a) dry and high in protein b) dry and high in fat c) moist and high in protein d) moist and high in fat

Answer 34

c) moist and high in protein

Question 35

which of the following will slow down the growth of pathogens in food a) thawing and defrosting frozen foods on the counter b) cooling food in an ice water bath c) storage in food-grade containers d) reporting illness to the manager

Answer 35

b) cooling food in an ice water bath

Question 36

what is the best way to prevent illness from salmonella in chicken a) cooling the chicken to 82 c ( 180 f) b) holding raw chicken at 4 c (40 f) in the refrigerator c) keeping the raw chicken separate from the cooked chicken d) properly sanitizing the utensils that were used to prepare the chicken

Answer 36

a) cooking the chicken to 82°C (180°F)

Question 37

which is the most important temperature for food safety? a) refrigerator temperature b) oven temperature c) kitchen temperature d) food temperature

Answer 37

d) food temperature

Question 38

which of the following is an example of cross-contamination? a) spilling bleach into soup b) finding rodent droppings in a box of cereal c) raw chicken juices dripping onto the lettuces d) all of the aboce

Answer 38

d) all of the aboce

Question 39

food handlers who wear gloves should a) wash their hands before putting the gloves on b) replace the gloves every few hours or once a day c) wash or sanitize the gloves when they get dirty d) save the gloves for the next time they are needed

Answer 39

a) wash their hands before putting the gloves on

Question 40

which of the following steps kills pathogens? a) washing b) rinsing c) sanitizing d) air drying

Answer 40

c) sanitizing

Question 41

where are microorganisms found a) in the water b) in the soil c) in our bodies d) all of the above

Answer 41

d) all of the above

Question 42

finding a metal staple in a food is an example of a) chemical contamination b) biological contamination c) physical contamination d) cross-contamination

Answer 42

c) physical contamination

Question 43

when using a probe thermometer, where should it be located in the food a) at the surface b) at the bottom c) in the thickest part

Answer 43

c) in the thickest part

Question 44

which food banding error is most likely to lead to a foodborne illness (food poisoning) a) improper cooling b) improper thawing (defrosting) c) inadequate cold holding d) inadequate hot holding

Answer 44

a) improper cooling

Question 45

the best choice to mix a salad is with a) gloves on your hands b) clean bare hands c) clean mixing utensils d) any of the above

Answer 45

c) clean mixing utensils

Question 46

the danger zone is the temperature range where: a) bacteria grow best in food b) hazardous foods should be stored c) bacteria are killed d) people are injured in the kitchen

Answer 46

a) bacteria grow best in food

Question 47

a food allergy is caused by: a) the body's reaction to a food b) bacteria in the food c) food stored in the danger zone

Answer 47

a) the body's reaction to a food

Question 48

which of the following is not an approved sanitizer? a) chlorine (bleach) b) quaternary ammonium (quats) c) iodine d) vinegar

Answer 48

d) vinegar

Question 49

which of the following is an example of poor food handler hygiene: a) receiving food at unsafe temperatures b) using an apron to dry hands c) not cleaning and sanitizing cutting boards between uses d) not cooking food at high enough temperatures

Answer 49

b) using an apron to dry hands