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- 1. Multiple Choice
Where should chemicals be stored in a food service operation?
On the prep line
On top of the refrigerators and freezers
In a closet or shelving area away from food preparation areas
In the dish pit
- 2. Multiple Choice
What is an acceptable container for an employee beverage?
A plain coffee mug from the beverage station
Any beverage in an aluminum can
A reusable water bottle with a pop-up straw
A disposable coffee cup with a sip-top lid
- 3. Multiple Choice
An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?
Send the employee home immediately, and require a note from their doctor before they return to work
Have the employee wash dishes instead of prepping food
Have the employee complete cleaning tasks until they feel better
Have the employee wear gloves and a mask at all times while working
- 4. Multiple Choice
Which food item can be re-served?
An untouched plate of pasta returned by a guest
A basket of bread not eaten by guests
Sealed packets of oyster crackers
Unused portion cups of mayonnaise
- 5. Multiple Choice
Which action should be taken to prepare for a flood?
Keep a supply of sand bags or other water barriers on hand
Close the facility until the event is over
Keep an emergency supply of bottled water on hand
Contact emergency services to find out what to do
- 6. Multiple Choice
To keep pests away from food and supplies, how many inches off the floor must items be stored?
4 inches
6 inches
12 inches
15 inches
- 7. Multiple Choice
You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?
Try treating the infestation yourself with pesticides or traps
Designate specific staff members to deal with the infestation using pesticides or traps
Call a licensed Pest Control Operator to inspect the building and develop an approach
Close the facility until the problem is addressed
- 8. Multiple Choice
What is the sanitizer concentration range for iodine sanitizers?
5-10 ppm
15-25.5 ppm
12-20 ppm
12.5-25 ppm
- 9. Multiple Choice
What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?
Verbally instruct staff daily on the tasks that need to be completed
Create a sign-up sheet for cleaning tasks and leave it to the staff to designat
Create a master cleaning schedule, and follow it
Hold a staff meeting to assign specific cleaning duties to each employee
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