WorksheetsAugust Quiz 2024
Total questions: 10
Worksheet time: 8mins
What violation number do we mark when uncovered foods are observed that are exposed to splash and dust?
#10 Food Contact Surfaces and returnables
#39 Utensils, equipment, & linens; properly used
#37 Environmental Contamination
#35 Personal cleanliness/eating, drinking
What violation must be marked when observing a scoop without a handle?
#37 Environmental Contamination
#39 Utensils, equipment, & linens
#40 Single Service & Single Articles; properly stored and used
#47 Other Violations
A canned food observed to be dented and is not donated must be marked as #?
(a)
A donated canned food that observed as distressed or compromised or dented is marked as #?
(a)
Tools stored in a food storage or food preparation area is marked as #?
#35 Personal Cleanliness/eating, drinking
#39 Utensils, equipment, & linens; properly used
#45 Physical facilities installed, maintained & clean
#47 Other Violations
Ice for use as a FOOD or a cooling medium shall be made from ______?
Unpotable Water
Filtered Water
Drinking Water
Salt Water
(Mark all that apply) (E) FOOD EMPLOYEES not serving a HIGHLY SUSCEPTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their bare hands if:
Written procedures maintained in food establishment available to regulatory authority
Permit holder obtains prior APPROVAL from the regulatory authority
Food employees ONLY handle raw foods with bare hands
Utilize double handwashing, Nail brushes, a hand antiseptic after handwashing
Documentation that food employees acknowledge that they have received proper training
Clean utensils stored in running water (used to serve foods like ice cream & mashed potatoes) must be stored in water that has______
sufficient velocity
sufficient sanitizer solution
sufficient water levels
sufficient hydrostatic pressure
(Fill in the blanks)
The bacteria that make the botulinum toxin make ____, which act like protective coatings. ___, help the bacteria survive in the environment, even in extreme conditions.
Spores/Toxins
Spores/Spores
Spores/enzymes
Spores/ATP
On a class A or B Pool, how often should pH and disinfectant levels be checked?
Every 8 hours
Every 6 Hours
Every 4 Hours
Every 2 Hours
