PSL1CH8 Exam Prep

To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should

• prepare them at the same time on the same prep table.

• clean and sanitize the work surfaces between each product.

• wear gloves when handling the meat but not the ready-to-eat product.

• clean and sanitize gloves before touching raw meat.

The correct way to scoop ice for a quest's beverage is to use

• clean bare hands

• quest cups

• clean glasses

• ice scoops

Which method is a correct way to cool food?

• In dry storage

• In a freezer

• On a counter


• In an ice-water bath

Where should raw poultry be placed in a cooler that includes raw and ready-to-eat food?

• On the top shelf

• Next to the produce

• On the bottom shelf

• Above the ready-to-eat food

The purpose of a food safety management system is to

A identify and control possible
hazards.

B keep all areas of the facility clean and pest free.

C identify, document, and use the correct methods for receiving food.

D identity, tag, and repair faulty equipment within the operation.

• identify and control possible hazards.

• keep all areas of the facility clean and pest free.

• identify, document, and use the correct methods for receiving food.

• identity, tag, and repair faulty equipment within the operation.

Where should a food handler check the temperature of food?

• On the bottom surface

• On the top surface

• In the thinnest part

• In the thickest part

Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
A 135°F (57°C)
B 145°F (63°C)
C 155°F (68°C)
D 165°F 74°C)

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F 74°C)

What is the correct maximum temperature for receiving cold TCS food??

• 41°F (5°C)

• 45°F (7°C)

• 51°F (11°C)

• 55°F (13°C)

A food handler prepared tuna salad at 7:00 a.m. and put it in the cooler. At 10:00 a.m. the food handler pulled the tuna salad from the cooler to prepare six tuna sandwiches for lunch at noon. He then set the remaining tuna salad aside until the lunch rush was done at 3:00 p.m., when he then put it back in the cooler. What is the problem with the situation?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

All of these steps must be done when transporting food off-site except what?

• Label food correctly.

• Provide directions to location

• Pack food in insulated containers.

• Store raw and ready-to-eat food separately.