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- 1. Multiple Choice
Which practice reduces the risk of contamination in a food prep area?
Storing rags in sanitizing solution between use
Using hot soapy water to clean
Using one cutting board for all food to save space in the dishwasher
Using paper towels at all times
- 2. Multiple Choice
What does TCS stand for?
Time Controlled System
Temperature Controlled System
Time Control for Safety
Temperature Control for Safety
- 3. Multiple Choice
As a restaurant manager, you are responsible for your employees actions. If you see an employee putting garbage on a prep table and then proceed to prepare food, what should you do?
Correct the employees improper behavior and sanitize the area
Sanitize the area
Fire the food handler
Watch to make sure they don't do it again
- 4. Multiple Choice
When washing hands properly, how long should you wash your hands for?
10 seconds
20 seconds
30 seconds
1 minute
- 5. Multiple Choice
Which is a physical contaminant?
E. coli infested ground beef
Fish bones left in a fillet
bleach spray leaking into the soup
soap spilling into yogurt machine
- 6. Multiple Choice
The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness is
Employee
Assistant manager
Person in Charge (PIC)
Customer
- 7. Multiple Choice
While new food handlers are practicing a food safety procedure, it is important for the manager to
Immediately correct any incorrect action
Allow the foodhandler to make mistakes
Record a foodhandlers every move
Put the new food handler with an older food handler
- 8. Multiple Choice
Which of the following populations of people would be high risk for getting a food-borne illness? Choose all that apply.
3 year-old child
25 year-old male
30 year old woman with cancer
45 year old woman allergic to milk
85 year old man with heart disease
- 9. Multiple Choice
What is a step in practicing correct personal hygiene?
Cooking food to proper temps
Wearing close toed shoes
Covering a hand cut with a clean, dry, bandage and a glove
Using proper sanitation when cleaning up spills
- 10. Multiple Choice
Food handlers should wash their hands between:
shaking hands with a customer then replenishing items on the buffet
ringing a sale on the cash register then sweeping the bathroom
taking out the garbage then putting a new trash bag in
placing potatoes in container then removing dirty dishes from dishwasher
- 11. Multiple Choice
What is a potential contamination source that could result in foodborne illness at an outdoor temporary food prep site?
Using a charcoal grill
Dirt floors
Used facial tissues kept in an apron pocket
A cotton towel used as a pot holder
- 12. Multiple Choice
What negative outcome does the frequent cleaning of non-food contact surfaces prevent?
growth of microorganisms
unappealing appearance
build up of soil
development of odors
- 13. Multiple Choice
Which of the following is NOT one of the 5 hazards to helping prevent foodborne illness.
Chemicals
Pathogens
Getting food and equipment from reputable suppliers
Unsafe practices such as personal hygiene
- 14. Multiple Choice
Which of the following is an example of a chemical hazard. Choose all that apply.
Hair
Oil from a mixer
Fly
Fingernail
- 15. Multiple Choice
Which if the following are TCS Foods? Choose all that apply.
Milk
Eggs
Oreo Cookies
Whole watermelon
Sliced Tomatoes
- 16. Multiple Choice
Sliced cucumbers and deli meats are ready-to-eat foods that do not need any cooking. These are not considered TCS foods since they do not need to cooked before eating.
True
False
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