USPH QUESTIONS PART 2

1. **What is the USPH guideline for the handling of dishes after they have been cleaned in the dishwashing machine?**

• - A) Stack them immediately after washing
• - B) Allow them to air dry on a clean dish cart
• - C) Wipe them dry with a cloth before stacking
• - D) Leave them in the dishwashing machine until needed

2. **How should food preparation equipment be maintained according to USPH guidelines?**

• - A) Clean and sanitize equipment only when it is visibly dirty
• - B) Clean and sanitize equipment after each use
• - C) Use the same equipment for raw and cooked food without cleaning
• - D) Store equipment without cleaning to save time

3. **What is the procedure for dealing with food particles found in drains during a USPH inspection?**

• - A) Leave them in place to show recent use
• - B) Remove them and ensure the drain is clear of all obstructions
• - C) Push them down the drain using a cleaning tool
• - D) Cover the drain to hide any food particles

4. **What should be done with bulk milk dispensers as per USPH guidelines?**

• - A) They should be served in their original container or refrigerated ½ pints
• - B) They can be left out at room temperature during service
• - C) They should be mixed with other liquids before serving
• - D) They should be used only if they are disposable

5. **What is required of food handlers regarding personal hygiene during food preparation?**

• - A) They must wash their hands only before starting work
• - B) They must maintain personal hygiene, including clean uniforms, aprons, hats, and gloves
• - C) They can work without gloves if they avoid touching food
• - D) They can handle food with bare hands if they are clean

6. **How should thawed meat be handled according to USPH guidelines?**

• - A) Leave it in the original box until ready to use
• - B) Keep it in clean containers and ensure separation of different types of meat
• - C) Thaw it at room temperature for faster processing
• - D) Store it together with cooked food for convenience

7. **What is the guideline for checking walk-in refrigerators before a USPH inspection?**

• - A) Check only the door gaskets for cleanliness
• - B) Ensure that the inside temperature is at or below 5°C and that all shelves are clean and organized
• - C) Inspect them only if they have been in use for over a week
• - D) Ensure the refrigerator is empty before inspection

8. **What should be done with breakfast preparation on the day of a USPH inspection?**

• - A) Prepare breakfast after 6:30 AM to ensure freshness
• - B) Avoid breakfast preparation after 6:30 AM
• - C) Start breakfast preparation after the inspection is complete
• - D) Prepare breakfast the night before and leave it out

9. **How should ready-to-eat and raw foods be stored in refrigerators according to USPH guidelines?**

• - A) Store them together to save space
• - B) Store ready-to-eat foods above raw foods to prevent contamination
• - C) Store raw foods above ready-to-eat foods to keep them cool
• - D) Store them in any available space without concern for order

10. **What is the proper way to handle knives and other sharp utensils according to USPH guidelines?**

• - A) Store them in a drawer with other utensils
• - B) Keep them in pockets for quick access
• - C) Store them separately after cleaning and sanitizing
• - D) Leave them on countertops for convenience