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WorksheetsUSPH QUESTIONS PART 2
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
1. **What is the USPH guideline for the handling of dishes after they have been cleaned in the dishwashing machine?**
a)
- A) Stack them immediately after washing
b)
- B) Allow them to air dry on a clean dish cart
c)
- C) Wipe them dry with a cloth before stacking
d)
- D) Leave them in the dishwashing machine until needed
2.
2. **How should food preparation equipment be maintained according to USPH guidelines?**
a)
- A) Clean and sanitize equipment only when it is visibly dirty
b)
- B) Clean and sanitize equipment after each use
c)
- C) Use the same equipment for raw and cooked food without cleaning
d)
- D) Store equipment without cleaning to save time
3.
3. **What is the procedure for dealing with food particles found in drains during a USPH inspection?**
a)
- A) Leave them in place to show recent use
b)
- B) Remove them and ensure the drain is clear of all obstructions
c)
- C) Push them down the drain using a cleaning tool
d)
- D) Cover the drain to hide any food particles
4.
4. **What should be done with bulk milk dispensers as per USPH guidelines?**
a)
- A) They should be served in their original container or refrigerated ½ pints
b)
- B) They can be left out at room temperature during service
c)
- C) They should be mixed with other liquids before serving
d)
- D) They should be used only if they are disposable
5.
5. **What is required of food handlers regarding personal hygiene during food preparation?**
a)
- A) They must wash their hands only before starting work
b)
- B) They must maintain personal hygiene, including clean uniforms, aprons, hats, and gloves
c)
- C) They can work without gloves if they avoid touching food
d)
- D) They can handle food with bare hands if they are clean
6.
6. **How should thawed meat be handled according to USPH guidelines?**
a)
- A) Leave it in the original box until ready to use
b)
- B) Keep it in clean containers and ensure separation of different types of meat
c)
- C) Thaw it at room temperature for faster processing
d)
- D) Store it together with cooked food for convenience
7.
7. **What is the guideline for checking walk-in refrigerators before a USPH inspection?**
a)
- A) Check only the door gaskets for cleanliness
b)
- B) Ensure that the inside temperature is at or below 5°C and that all shelves are clean and organized
c)
- C) Inspect them only if they have been in use for over a week
d)
- D) Ensure the refrigerator is empty before inspection
8.
8. **What should be done with breakfast preparation on the day of a USPH inspection?**
a)
- A) Prepare breakfast after 6:30 AM to ensure freshness
b)
- B) Avoid breakfast preparation after 6:30 AM
c)
- C) Start breakfast preparation after the inspection is complete
d)
- D) Prepare breakfast the night before and leave it out
9.
9. **How should ready-to-eat and raw foods be stored in refrigerators according to USPH guidelines?**
a)
- A) Store them together to save space
b)
- B) Store ready-to-eat foods above raw foods to prevent contamination
c)
- C) Store raw foods above ready-to-eat foods to keep them cool
d)
- D) Store them in any available space without concern for order
10.
10. **What is the proper way to handle knives and other sharp utensils according to USPH guidelines?**
a)
- A) Store them in a drawer with other utensils
b)
- B) Keep them in pockets for quick access
c)
- C) Store them separately after cleaning and sanitizing
d)
- D) Leave them on countertops for convenience
11.
11. **According to USPH guidelines, what is the importance of checking the condition of cutting boards?**
a)
- A) They should be replaced regularly regardless of condition
b)
- B) They should be free from splints, holes, or deep cuts
c)
- C) They should be used as long as they are available
d)
- D) They should be marked with a permanent marker for identification
12.
12. **What is the USPH guideline for handling condensation inside refrigerators?**
a)
- A) Ignore it as long as the refrigerator is cold
b)
- B) Clean it to prevent water buildup and contamination
c)
- C) Leave it to help keep the refrigerator cool
d)
- D) Wipe it only if it drips onto food items
13.
13. **How should food handlers manage their uniforms and personal hygiene according to USPH guidelines?**
a)
- A) Wear uniforms only during inspection days
b)
- B) Ensure uniforms, aprons, hats, and gloves are clean at all times
c)
- C) Change uniforms only when they become visibly dirty
d)
- D) Share uniforms and protective gear with other crew members
14.
14. **What is the guideline for storing cooked food in the main galley during an inspection?**
a)
- A) Keep the least amount possible in the cooked food refrigerator
b)
- B) Store cooked food in the raw food refrigerator for better cooling
c)
- C) Leave cooked food on the counter to be served quickly
d)
- D) Store all cooked food together regardless of quantity
15.
15. **What is the required practice for dealing with ventilation systems in the galley as per USPH guidelines?**
a)
- A) Clean them only when an odor is detected
b)
- B) Ensure they are free of condensation, dirt, and grease
c)
- C) Cover them during food preparation to prevent contamination
d)
- D) Leave them uncleaned to show frequent use
16.
16. **How should ice machines be maintained according to USPH guidelines?**
a)
- A) Clean the exterior only, leaving the interior for periodic checks
b)
- B) Ensure they are clean inside and outside, with scoops fastened
c)
- C) Use any available scoop for handling ice
d)
- D) Store ice directly on the floor for easy access
17.
17. **What is the proper way to use the three-compartment sink system according to USPH guidelines?**
a)
- A) Use it only when washing dishes
b)
- B) Follow the sequence: wash, rinse, and sanitize
c)
- C) Use the compartments in any order depending on availability
d)
- D) Skip the sanitizing step if the sink is clean
18.
18. **What should be done with food that is prepared in advance of service, according to USPH guidelines?**
a)
- A) Leave it out at room temperature until service time
b)
- B) Ensure it is stored in a way that avoids contamination
c)
- C) Mix it with fresh food to maintain consistency
d)
- D) Discard it if not used immediately
19.
19. **What is the correct way to store ice cream containers according to USPH guidelines?**
a)
- A) Leave them uncovered in the freezer for easy access
b)
- B) Ensure they are properly covered and stored in a clean freezer
c)
- C) Store them on the floor of the freezer
d)
- D) Mix them with other frozen items in the same container
20.
20. **How should fire extinguishers be maintained in food preparation areas according to USPH guidelines?**
a)
- A) They should be stored in the Chef’s office
b)
- B) They must be clean and easily accessible
c)
- C) They should be covered with a cloth to prevent dust accumulation
d)
- D) They should be checked only during inspections
21.
21. **According to USPH guidelines, what should be done with food warmers, steam tables, and bain-marie when not in use?**
a)
- A) They should be left as they are after use
b)
- B) They should be cleaned and kept in good working condition
c)
- C) They should be dismantled and stored away
d)
- D) They should be turned off and left without cleaning
22.
22. **What should be done with food containers in dry storage according to USPH guidelines?**
a)
- A) Leave them open to allow air circulation
b)
- B) Ensure all containers are closed and labeled correctly
c)
- C) Store them on the floor for easy access
d)
- D) Keep them near cleaning supplies for convenience
23.
23. **What is the procedure for using ice blocks for decoration purposes as per USPH guidelines?**
a)
- A) Store them with other food items
b)
- B) Isolate them from food and label them as "Non-potable Water"
c)
- C) Place them in the dining area without covering
d)
- D) Melt them before using them for decoration
24.
24. What is required for the lighting in the galley during inspection?
a)
- A) Use dim lighting for better atmosphere
b)
- B) Ensure maximum lighting is exposed and all fixtures are functional
c)
- C) Only natural lighting should be used
d)
- D) Leave some lights off to save energy
25.
25. How should garbage bags in the garbage room be handled?
a)
- A) They should be left open for airflow
b)
- B) Close them airtight without leaking
c)
- C) Garbage bags should not be used
d)
- D) Place them outside the room for easy access
26.
26. How should hand towels and soap be handled in the restrooms?
a)
- A) Ensure there is no supply during inspection
b)
- B) Make sure hand wash facilities are equipped with sufficient towels and soap
c)
- C) Only supply towels, soap is optional
d)
- D) Leave facilities without cleaning during inspection
27.
27. What should be done with the fire extinguishers in the galley before the health inspection?
a)
- A) Fire extinguishers must be clean and ready for use
b)
- B) Leave them out of sight
c)
- C) Remove them temporarily during the inspection
d)
- D) Only check them once a month
28.
28. What must be done to the coffee machines and other beverage stations during the inspection preparation?
a)
- A) Ensure they are clean, without leftover filters or concentrate in containers
b)
- B) Leave used filters in place
c)
- C) Store the machines without cleaning
d)
- D) Allow concentrate containers to remain full
29.
29. How should garbage containers be labeled?
a)
- A) No labels are needed
b)
- B) They must be labeled according to their use
c)
- C) Label them with any available material
d)
- D) Only label them after the inspection
30.
30. What should be done if there is any spillage or food particles in the drainage system?
a)
- A) Ignore it and continue with other tasks
b)
- B) Ensure the drainage system is cleaned and free of food particles
c)
- C) Leave it for later cleaning
d)
- D) Allow food particles to remain in the drainage system until the inspection is complete
31.
31. How must frozen food be stored and thawed in the preparation process?
a)
- A) Thaw food outside at room temperature
b)
- B) Thaw frozen food under refrigeration or cold running water
c)
- C) Thaw food on counters for faster access
d)
- D) Leave frozen food to thaw naturally overnight
32.
32. What should be ensured about the condition of walk-in refrigerator doors?
a)
- A) They can be left open during inspection
b)
- B) They must be in good working order, with gaskets clean and maintained
c)
- C) Doors should be partially open to allow airflow
d)
- D) They must be removed during cleaning
33.
33. How should bulk storage containers in the galley be managed during an inspection?
a)
- A) Leave containers open for easy access
b)
- B) Ensure all containers are clean, properly covered, and labeled
c)
- C) Store them on the floor for faster access
d)
- D) Mix raw and cooked food in the same containers
34.
34. What should be done with thawed meats like beef and lamb in the thawing room?
a)
- A) Store them in their original packaging
b)
- B) Ensure they are kept in clean containers and separated from other meats
c)
- C) Thaw them in carton boxes for easier storage
d)
- D) Leave thawed meats uncovered for quicker thawing
35.
35. How should kitchen utensils be handled during the health inspection?
a)
- A) Leave utensils in buckets
b)
- B) Ensure that all working utensils are properly cleaned, sanitized, and stored
c)
- C) Store utensils in the F&B manager’s office
d)
- D) Keep them uncleaned for future use
36.
36. What must be done to ensure the cleanliness of exhaust hoods in the galley during inspection?
a)
- A) Leave them uncleaned until the end of the day
b)
- B) Ensure they are clean, free from grease, and in good working condition
c)
- C) Only clean them if there is visible grease
d)
- D) Ignore the exhaust hoods during inspection
37.
37. How should the cleanliness of cutting boards be maintained during an inspection?
a)
- A) Use separate cutting boards for raw and cooked food, and clean and sanitize them after each use
b)
- B) Only use one cutting board for all types of food
c)
- C) Cutting boards do not need to be cleaned during inspection
d)
- D) Cutting boards should be left unwashed for faster usage
38.
38. How should worktables and counters be sanitized after each use?
a)
- A) Wipe them with a dry cloth
b)
- B) Wash with hot water, rinse with clean water, sanitize with a solution containing 100-200 PPM chlorine, and allow to air dry
c)
- C) Leave them unwashed until the end of the shift
d)
- D) Only rinse with cold water
39.
39. What should be done with ice cream machines during inspection preparation?
a)
- A) Leave them uncleaned
b)
- B) Ensure they are clean, including rotating parts and rubber seals
c)
- C) Store ice cream machines without cleaning the parts
d)
- D) Only clean the exterior of the machine
40.
40. How should garbage containers be treated during inspection?
a)
- A) Garbage containers should be left open for easy access
b)
- B) Clean them on the outside and ensure they are covered when not in use
c)
- C) Place them in the food preparation area for easy disposal
d)
- D) Ignore garbage containers during the inspection
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