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

- B) Avoid breakfast preparation after 6:30 AM

- A) Prepare breakfast after 6:30 AM to ensure freshness

- 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?**

- B) Store ready-to-eat foods above raw foods to prevent contamination

- A) Store them together to save space

- 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?**

- C) Store them separately after cleaning and sanitizing

- A) Store them in a drawer with other utensils

- B) Keep them in pockets for quick access

- D) Leave them on countertops for convenience

11. **According to USPH guidelines, what is the importance of checking the condition of cutting boards?**

- B) They should be free from splints, holes, or deep cuts

- A) They should be replaced regularly regardless of condition

- C) They should be used as long as they are available

- D) They should be marked with a permanent marker for identification

12. **What is the USPH guideline for handling condensation inside refrigerators?**

- B) Clean it to prevent water buildup and contamination

- A) Ignore it as long as the refrigerator is cold

- C) Leave it to help keep the refrigerator cool

- D) Wipe it only if it drips onto food items

13. **How should food handlers manage their uniforms and personal hygiene according to USPH guidelines?**

- B) Ensure uniforms, aprons, hats, and gloves are clean at all times

- A) Wear uniforms only during inspection days

- C) Change uniforms only when they become visibly dirty

- D) Share uniforms and protective gear with other crew members

14. **What is the guideline for storing cooked food in the main galley during an inspection?**

- A) Keep the least amount possible in the cooked food refrigerator

- B) Store cooked food in the raw food refrigerator for better cooling

- C) Leave cooked food on the counter to be served quickly

- D) Store all cooked food together regardless of quantity

15. **What is the required practice for dealing with ventilation systems in the galley as per USPH guidelines?**

- B) Ensure they are free of condensation, dirt, and grease

- A) Clean them only when an odor is detected

- C) Cover them during food preparation to prevent contamination

- D) Leave them uncleaned to show frequent use

16. **How should ice machines be maintained according to USPH guidelines?**

- B) Ensure they are clean inside and outside, with scoops fastened

- A) Clean the exterior only, leaving the interior for periodic checks

- C) Use any available scoop for handling ice

- D) Store ice directly on the floor for easy access

17. **What is the proper way to use the three-compartment sink system according to USPH guidelines?**

- B) Follow the sequence: wash, rinse, and sanitize

- A) Use it only when washing dishes

- C) Use the compartments in any order depending on availability

- D) Skip the sanitizing step if the sink is clean

18. **What should be done with food that is prepared in advance of service, according to USPH guidelines?**

- B) Ensure it is stored in a way that avoids contamination

- A) Leave it out at room temperature until service time

- C) Mix it with fresh food to maintain consistency

- D) Discard it if not used immediately

19. **What is the correct way to store ice cream containers according to USPH guidelines?**

- B) Ensure they are properly covered and stored in a clean freezer

- A) Leave them uncovered in the freezer for easy access

- C) Store them on the floor of the freezer

- D) Mix them with other frozen items in the same container

20. **How should fire extinguishers be maintained in food preparation areas according to USPH guidelines?**

- B) They must be clean and easily accessible

- A) They should be stored in the Chef’s office

- C) They should be covered with a cloth to prevent dust accumulation

- D) They should be checked only during inspections

21. **According to USPH guidelines, what should be done with food warmers, steam tables, and bain-marie when not in use?**

- B) They should be cleaned and kept in good working condition

- A) They should be left as they are after use

- C) They should be dismantled and stored away

- D) They should be turned off and left without cleaning

22. **What should be done with food containers in dry storage according to USPH guidelines?**

- B) Ensure all containers are closed and labeled correctly

- A) Leave them open to allow air circulation

- C) Store them on the floor for easy access

- D) Keep them near cleaning supplies for convenience

23. **What is the procedure for using ice blocks for decoration purposes as per USPH guidelines?**

- B) Isolate them from food and label them as "Non-potable Water"

- A) Store them with other food items

- C) Place them in the dining area without covering

- D) Melt them before using them for decoration

24. What is required for the lighting in the galley during inspection?

- B) Ensure maximum lighting is exposed and all fixtures are functional

- A) Use dim lighting for better atmosphere

- C) Only natural lighting should be used

- D) Leave some lights off to save energy

25. How should garbage bags in the garbage room be handled?

- B) Close them airtight without leaking

- A) They should be left open for airflow

- C) Garbage bags should not be used

- D) Place them outside the room for easy access

26. How should hand towels and soap be handled in the restrooms?

- B) Make sure hand wash facilities are equipped with sufficient towels and soap

- A) Ensure there is no supply during inspection

- C) Only supply towels, soap is optional

- D) Leave facilities without cleaning during inspection

27. What should be done with the fire extinguishers in the galley before the health inspection?

- A) Fire extinguishers must be clean and ready for use

- C) Remove them temporarily during the inspection

- D) Only check them once a month

28. What must be done to the coffee machines and other beverage stations during the inspection preparation?

- A) Ensure they are clean, without leftover filters or concentrate in containers

- B) Leave used filters in place

- C) Store the machines without cleaning

- D) Allow concentrate containers to remain full

29. How should garbage containers be labeled?

- B) They must be labeled according to their use

- C) Label them with any available material

- D) Only label them after the inspection

30. What should be done if there is any spillage or food particles in the drainage system?

- B) Ensure the drainage system is cleaned and free of food particles

- A) Ignore it and continue with other tasks

- C) Leave it for later cleaning

- D) Allow food particles to remain in the drainage system until the inspection is complete

31. How must frozen food be stored and thawed in the preparation process?

- B) Thaw frozen food under refrigeration or cold running water

- A) Thaw food outside at room temperature

- C) Thaw food on counters for faster access

- D) Leave frozen food to thaw naturally overnight

32. What should be ensured about the condition of walk-in refrigerator doors?

- B) They must be in good working order, with gaskets clean and maintained

- A) They can be left open during inspection

- C) Doors should be partially open to allow airflow

- D) They must be removed during cleaning

33. How should bulk storage containers in the galley be managed during an inspection?

- B) Ensure all containers are clean, properly covered, and labeled

- A) Leave containers open for easy access

- C) Store them on the floor for faster access

- D) Mix raw and cooked food in the same containers

34. What should be done with thawed meats like beef and lamb in the thawing room?

- B) Ensure they are kept in clean containers and separated from other meats

- A) Store them in their original packaging

- C) Thaw them in carton boxes for easier storage

- D) Leave thawed meats uncovered for quicker thawing

35. How should kitchen utensils be handled during the health inspection?

- B) Ensure that all working utensils are properly cleaned, sanitized, and stored

- C) Store utensils in the F&B manager’s office

- D) Keep them uncleaned for future use

36. What must be done to ensure the cleanliness of exhaust hoods in the galley during inspection?

- B) Ensure they are clean, free from grease, and in good working condition

- A) Leave them uncleaned until the end of the day

- C) Only clean them if there is visible grease

- D) Ignore the exhaust hoods during inspection

37. How should the cleanliness of cutting boards be maintained during an inspection?

- A) Use separate cutting boards for raw and cooked food, and clean and sanitize them after each use

- B) Only use one cutting board for all types of food

- C) Cutting boards do not need to be cleaned during inspection

- D) Cutting boards should be left unwashed for faster usage

38. How should worktables and counters be sanitized after each use?

- B) Wash with hot water, rinse with clean water, sanitize with a solution containing 100-200 PPM chlorine, and allow to air dry

- A) Wipe them with a dry cloth

- C) Leave them unwashed until the end of the shift

- D) Only rinse with cold water

39. What should be done with ice cream machines during inspection preparation?

- B) Ensure they are clean, including rotating parts and rubber seals

- C) Store ice cream machines without cleaning the parts

- D) Only clean the exterior of the machine

40. How should garbage containers be treated during inspection?

- B) Clean them on the outside and ensure they are covered when not in use

- A) Garbage containers should be left open for easy access

- C) Place them in the food preparation area for easy disposal

- D) Ignore garbage containers during the inspection

USPH QUESTIONS PART 2

Authored by Poonam Rakesh Tiwari

Professional Development

University

Used 3+ times

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40 questions

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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USPH QUESTIONS PART 2

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

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

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

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

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

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

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

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

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

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

Access all questions and much more by creating a free account

Similar Resources on Wayground

Popular Resources on Wayground

Discover more resources for Professional Development

USPH QUESTIONS PART 2

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

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

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

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

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

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

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

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

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

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

Access all questions and much more by creating a free account

Similar Resources on Wayground

Popular Resources on Wayground

Discover more resources for Professional Development

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

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

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

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

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

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

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

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

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

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