Certification Test Review

All of these are highly contagious foodborne illnesses EXCEPT

• Salmonella

• Norovirus

• Influenza

• E. coli

When preparing food in a restaurant, you are allowed to wear a plain wedding band_________

• Never

• If gloves are worn over the ring

• If approved by the Person in Charge

• Always

Which of the following is an example of cross contamination?

• A customer breaks their tooth after biting into a hamburger containing a piece of glass

• A customer gets sick with E. coli after eating lettuce that was cut on the same cutting board as raw meat

• A customer gets sick with E. coli after eating lettuce that was cut on the same cutting board as cooked meat

• Customer gets sick after eating a sandwich that was contaminated with a sanitizing solution

In regards to bacteria, which is false?

• Bacteria will grow rapidly in the danger zone

• Bacteria will grow rapidly in hot temperatures

• Bacteria will grow slowly in cold temperatures

• Bacteria will grow slowly in hot temperatures

When working with food, personal items such as cell phones should be:

• Never brought into a food establishment

• Tucked away in your pocket

• Stored in a dry storage area

• Stored in a dedicated employee area

When heating food in a microwave, it must reach a temperature of:

• 135 degrees

• 200 degrees

• 165 degrees

• 110 degrees

According to the STORAGE LADDER PROTOCOL, which of the following statements is true?

• Fish and seafood should be stored above ground beef

• Fish and seafood should be stored below chicken

• Fish and seafood should always be stored on the bottom shelf

• Fish and seafood should be stored below ground beef

Which of these describes the proper handwashing technique? "After applying soap, you must scrub your hands, fingers and forearms for a minimum of _________ seconds:"

• 5

• 10

• 20

• 30

Why must meat be cooked to its minimum internal temperature?

• At this temperature, chemicals from packing and storage are destroyed

• At this temperature, harmful allergens in meats are destroyed

• At this temperature, harmful bacteria in meats are destroyed

• At this temperature, meat will not become too dry

Name the best storage location for chemicals:

• Next to the dishwashing station in the kitchen

• In a non-food storage closet on the bottom shelf

• In your establishments public restroom

• In a non-food storage closet on the top shelf