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- 1. Multiple Choice
What is a requirement when cold holding foods, like in a refrigerated display case?
Keep different types of cheeses separate from one
another.
Food must be kept at 41? or below.
Food must be kept at 0? or below
Only RTE foods may be kept on a cold holding station.
- 2. Multiple Choice
What types of foods support rapid bacterial growth?
Dry cereals.
Frozen lemonade.
Frozen orange juice. .
Moist/high protein
- 3. Multiple Choice
Cold foods should be kept at a temperature of:
0 °F or below.
Room temperature.
41 °F or below.
135 °F or above
- 4. Multiple Choice
Which of the following is NOT a major consequence of foodborne illness?
Loss of business reputation.
New business opportunities.
Employee absences.
Loss of customers and revenue.
- 5. Multiple Choice
Food prepared at home or in an unlicensed kitchen is:
Healthy.
Cheaper.
Better for you than food prepared in a licensed
establishment.
Illegal to serve in a food establishment.
- 6. Multiple Choice
Which of the following is true?
It is OK to use a hand sanitizer, instead of washing your hands with soap and water, if you are putting on gloves
Gloves may be used for several tasks if carefully washed with soap and water
You must change gloves at least once per hour
D You must always wash your hands before putting on disposable gloves and after removing them
- 7. Multiple Choice
Which of the following is correct?
Place sliced, cooked meat into a shallow pan and place in
a refrigerator to cool.
Cooked meat can sit unattended for up to 8 hours.
After meat is cooked it cannot be safely cooled.
Cooked meat can be stored in a refrigerator for up to 3
months.
- 8. Multiple Choice
If an employee receives a minor burn, the FIRST action should be to apply:
A cold butter
ice wrapped in a clean towel
cool running water
a soothing antiseptic ointment
- 9. Multiple Choice
When you have an infected cut or burn on your finger or hand, you can:
Work with food that is ready to eat.
Peel and chop vegetables.
Handle food that will be cooked.
Apply bandage to the area and a water resistant glove and continue to work.
- 10. Multiple Choice
Where should raw meat, seafood and poultry be stored so they don't contaminate other foods in the refrigerator?
The top shelf of the refrigerator.
Above the fruits and vegetables.
Below and away from other foods.
On paper towels in case of meat drips.
- 11. Multiple Choice
Which of these foods does NOT need refrigeration?
Tofu.
Fresh, whole bananas.
Liquid eggs.
Raw chicken.
- 12. Multiple Choice
What is the first thing you should do if a customer appears to be suffering from an allergic reaction?
Offer them a glass of water.
Check for signs of contamination in their food.
Perform CPR.
Notify management and call 911 immediately.
- 13. Multiple Choice
An employee who has been diagnosed with one of the BIG FIVE foodborne illnesses…
Can handle money
Doesn’t need to inform anyone
Can continue working as normal
Must be excluded from the food establishment
- 14. Multiple Choice
Which of the following is NOT considered a ready-to-eat food?
Frozen vegetables
Deli meats
Washed, whole or cut fruit and vegetables
Any food that is edible without further washing or cooking
- 15. Multiple Choice
Where are you allowed to store food in a food establishment?
On the floor.
In locker rooms.
In a closet with cleaning supplies.
In a pantry away from non-food items
- 16. Multiple Choice
When should a food worker double wash his or her hands?
Every hour.
Five (5) times a day whether they need washing or not.
Only when they feel sticky or dirty.
After using the toilet.
- 17. Multiple Choice
Why is it important to properly store TCS foods upon delivery?
Make it easier for kitchen staff to start cooking
To ease the burden off the manager
To assist with the inventory.
To minimize the amount of time spent in the danger zone.
- 18. Multiple Choice
Chicken and other poultry must be cooked to what minimum temperature?
A 125 °F.
B 155 °F.
C 165 °F.
D 145 °F.
- 19. Multiple Choice
A food service employee with an open cut or wound may be permitted to prepare food if the:
wound is kept clean through proper cleansing
employee wears clothing that covers the wound
employee gets clearance from the health department
wound is covered with a water-resistant bandage and gloves
- 20. Multiple Choice
How should you thaw food?
Thaw food in the refrigerator
All answers are correct
Thaw food under cold, clean running water
Thaw food while it is cooking, if in small enough portions
- 21. Multiple Choice
If cooked food does not cool to 41°F within six hours, what is the next step to take?
Place in a shallow pan in the refrigerator.
Leave out until it has cooled.
Reheat again and restart the cooling process
Throw it out
- 22. Multiple Choice
Dairy, in order to be received must be…?
Temperature 41°F or lower.
Pasteurized. Grade 'A'.
All of these answers are correct
Always checked by thermometer
- 23. Multiple Choice
When washing your hands, the correct amount of time to scrub your hands is approximately:
45 seconds.
10-15 seconds.
5 seconds.
1 minute
- 24. Multiple Choice
When you have a fever and runny nose:
Wear gloves when you touch food.
Keep a box of tissue near your workstation.
Talk with the manager about your symptoms.
Take medicine and go to work.
- 25. Multiple Choice
Which of the following is incorrect?
Employees may drink in the kitchen if they use a cup with
a straw and a lid.
Employees must wash their hands every time the put on
new gloves.
Employees must never eat any sort of food where food is
being prepared.
Employees may eat in the kitchen as long as they use
napkins, utensils, and wash their hands.
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