Food Handler's Practice Test

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.

What types of foods support rapid bacterial growth?

• Dry cereals.

• Frozen lemonade.

• Frozen orange juice. .

• Moist/high protein

Cold foods should be kept at a temperature of:

• 0 °F or below.

• Room temperature.

• 41 °F or below.

• 135 °F or above

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.

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.

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

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.

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

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.

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.