Practice Test

Which agency enforces food safety in a restaurant or foodservice operation?

• Center for Disease Control and Prevention

• Food and Drug Administration

• State and local regulatory authority

• U.S. Department of Agriculture

Three components of active managerial control include

• Identifying risks, creating specifications, and training

• Identifying risks, corrective action, and training

• Identifying risks, creating purchase orders, and training

• Identifying risks, record keeping, and training

A broken water main has caused the water in an operation to appear brown. What should the manager do?

• Contact the local regulatory authority before use

• Use the water for everything except dishwashing

• Boil the water for 1 minute before use

• Use the water for everything except handwashing

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

• when to register with the EPA

• how to fill out an incident report

• where to find Safety Data Sheets in the operation

• whom to contact about suspicious activity

A food handler who has just bused tables must do what before handling food?

• Change apron

• Wash hands

• Put disposable gloves back on

• Wipe hands on a cloth towel

As part of handwashing, food handlers must scrub their hands and arms for at least

• 3 seconds

• 5 seconds

• 10 seconds

• 20 seconds

To work with food, a food handler with an infected hand wound must

• cover the wound with an impermeable cover and wear a single-use glove

• cover the wound with an impermeable cover and limit contact with food

• wash hands and bandage the wound with an impermeable cover

• apply ointment and bandage the wound with an impermeable cover

How should food handlers keep their fingernails?

• Short and unpolished

• Long and unpolished

• Long and painted with nail polish

• Short and painted with nail polish

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

• Exclude the food handler from the operation

• Report the illness to the local regulatory authority

• Speak with the food handler's medical practitioner

• Restrict the food handler from working with food

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shiglla spp.?

• Keep the food handler away from duties that involve food

• Exclude the food handler from the operation

• Make sure the food handler is supplied with disposable gloves

• Make sure the food handler washes hands often