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WorksheetsPractice Tests and Answer Keys Diagnostic Test
Total questions: 80
Worksheet time: 40mins
Which food item has been associated with Salmonella Typhi?
Beverages
Produce
Shellfish from contaminated water
Undercooked ground beef
What symptom requires a food handler to be excluded from the operation?
Sore throat
Jaundice
Coughing
Stomach cramps
Which is an example of physical contamination?
Sneezing on food
Touching dirty food-contact surfaces
Bones in fish
Cooking tomato sauce in a copper pan
What practice is useful for preventing Norovirus from causing foodborne illness?
Cooking food to minimum internal temperature
Correct handwashing
Cooling food rapidly
Encouraging staff to get flu shots
What condition promotes the growth of bacteria?
High acidity
Low levels of moisture
Food held between 70°F and 125°F (21°C and 52°C)
Food with a pH that is highly alkaline
Parasites are commonly associated with what food?
Mushrooms
Wild game
Whole wheat
Dairy products
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Cooking food to correct internal temperatures
Handwashing throughout the day
Purchasing food from approved, reputable suppliers
Microwaving fish to be served raw for 15 seconds
How should chemicals be stored?
Above food
Away from prep areas
In food-storage areas
With kitchenware
What does the L stand for in the FDA’s ALERT tool?
Listen
Leave
Limit
Look
What practice can help prevent allergic reactions?
Cooking different food types in the same oil
Identifying ingredients for customers
Using parchment paper when baking cookies
Providing home delivery service
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
Left arm pain
Appetite loss
Coughing blood
Where should a food handler wash his or her hands after prepping food?
Three-compartment sink
Utility sink
Designated sink for handwashing
Food-prep sink
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
When the food handler’s fever is over 100°F (38°C)
After the food handler has a sore throat that has lasted for more than 5 days
Before the regulatory authority is notified
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Do not work with food
Go home
Clean the restroom after each use
Only bus tables
What should a food handler do to make gloves easier to put on?
Sprinkle flour in the gloves
Blow into gloves
Select the correct size gloves
Roll the gloves up
When can a food handler diagnosed with jaundice return to work?
After 1 week
When his or her skin returns to a natural color
Seven days after the last symptom is observed
When approved by the regulatory authority
Which item is a potential physical contaminant?
Sanitizer
Jewelry
Sweat
Hand sanitizer
What is the purpose of hand antiseptic?
Eliminate the need for handwashing
Increase the use of sanitizing solutions
Lower the number of pathogens on the skin
Eliminate the need for use of gloves
Single-use gloves are not required when
the food handler has a latex sensitivity.
cleaning stationary equipment.
washing produce.
handling cooked food.
What should food handlers do after leaving and returning to the prep area?
Put on gloves
Remove their aprons
Wash hands
Apply hand antiseptic
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Pasteurized
Pooled
Hard-boiled
Shelled
What causes preschool-age children to be at risk for foodborne illness?
Their immune systems are not strong.
They have not received all of their immunizations.
They only eat ready-to-eat food.
They have hidden allergies.
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Public Health Service
Centers for Disease Control
U.S. Department of Agriculture
Occupational Safety and Health Administration
What should a server do after clearing a table?
Apply hand antiseptic
Wash hands
Put disposable gloves back on
Rinse hands in warm water
What strategy can prevent cross-contamination?
Buy food that does not require prepping
Prep food on both sides of a cutting board
Prep raw food and ready-to-eat food at the same time
Avoid time-temperature abuse
What temperatures do infrared thermometers measure?
Internal food
Air
Surface
Oven
When can glass thermometers be used?
When candy is being made
When checking liquids
When enclosed in a shatterproof casing
When hanging in a cooler
Why should food temperatures be taken in 2 different locations?
To ensure the thermometer is calibrated correctly
It is required by the manufacturer
To ensure the thermometer is accurate to +/-2°F or +/-1°C
Temperature may vary in the food
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
April 4
April 8
April 10
April 12
What information must be included on the label of food packaged on-site for retail sale?
Pack date
List of ingredients
Storage guidelines
Serving size
How should an item that has been recalled by its manufacturer be stored in an operation?
Together with food that will be served
Separately from food that will be served
In vacuum-packed bags
In self-draining containers
A food handler has just finished storing a dry food delivery. Which step was done correctly?
Stored food away from the wall
Stored food 4 inches off the floor
Stored food underneath a stairwell
Stored food in an empty chemical container
Which item should be rejected?
Bags of organic cookies in torn packaging
Bottled milk at 41°F (5°C)
Shell eggs at an air temperature of 45°F (7°C)
Live oysters at 50°F (10°C)
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
12 hours
24 hours
48 hours
72 hours
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Deviled eggs
Potato salad
Raw carrots
Rare hamburgers
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
Telephone
Text or email message
Labels on food
Verbal instructions
What is the minimum internal cooking temperature for a veal chop?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
2 hours
4 hours
6 hours
8 hours
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Wrap the utensils with a clean napkin
Leave the utensils for the next guest
Clean and sanitize the utensils
Wipe off the utensils and reuse
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread
Reheat uneaten bread before serving to other customers
Recycle unused, uncovered butter for use in other food items
Clean and sanitize bread baskets between each customer
In a self-service area, bulk unpackaged food does not need a label if the product
makes a claim about health or nutrient content.
does not make a claim about health or nutrient content.
has been prepared at an unregulated processing plant.
has been prepared at a vendor’s processing plant.
The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C). What HACCP principle is addressed by cooking the duck breast to 165°F (74°C)?
Hazard Analysis
Verification
Monitoring
Critical limit
What must a food handler with an infected hand wound do to work safely with food?
Cover the wound with an impermeable cover and wear a single-use glove
Avoid working with raw food until the wound is completely dry
Place a bandage on the wound
Apply hand sanitizer to the wound
Which of these food processes does not require a variance from a regulatory authority?
Smoking food as a method to preserve it
Buying bean sprouts from a reputable supplier
Curing food
Pasteurizing juice on-site
What is a cross-connection?
Backflow of clean water into dirty water
Physical link between safe water and dirty water
Water transport vehicle
Approved public water main
What information must be posted on a dishwasher?
Manufacturer phone number
Correct settings
Recommended sanitizing amounts
Schedule for cleaning
What scenario can lead to pest infestation?
Storing recyclables in paper bags
Cleaning up spills around garbage containers
Rotating products using the FIFO method
Installing air curtains above doors
What is the first step in developing a HACCP plan?
Identify corrective actions
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness
Concentration, absorbency, moisture, alkalinity, salinity
Concentration, protein, acidity, air temperature, strength
Concentration, water activity, reactivity, pressure, density
What is the first step of cleaning and sanitizing stationary equipment?
Take off removable parts
Unplug the unit
Spray the surface with cleanser
Wash the equipment surface using hot water
What temperature should the water be for manual dishwashing?
Must be at least 70°F (21°C)
Must be at least 90°F (32°C)
Must be at least 100°F (37°C)
Must be at least 110°F (43°C)
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
Environmental Protection Agency
Occupational Safety and Health Administration
People for the Ethical Treatment of Animals
National Restaurant Association
What must staff members do when transferring chemicals to a new container?
Label the container
Complete an MSDS request
Log the transfer in the MSDS
Store the chemical in a locked cabinet
What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
At least 150°F (65°C)
At least 160°F (71°C)
At least 170°F (76°C)
At least 180°F (82°C)
What must food handlers do when handling ready-to-eat food?
Wear single-use gloves
Sanitize their hands
Wear an apron
Use bare hands
Why are people who take certain medications at risk for foodborne illness?
Their immune systems are compromised
They have not built up strong immune systems
They only eat TCS food
They have hidden allergies
What should be done with a package of flour that is received with signs of dampness on the bag?
Reject the flour and return it to the supplier
Accept the flour and place in dry storage
Dry the bag thoroughly before use
Store the bag in a cooler at 41°F (5°C) or lower
Which responsibility is included in the Food and Drug Administration’s role?
Inspecting meat, poultry, and eggs
Issuing licenses and permits
Regulating food transported across state lines
Approving HACCP plans
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
115°F (46°C)
125°F (51°C)
135°F (57°C)
145°F (62°C)
What should staff do when receiving a delivery of food and supplies?
Inspect non-food items first
Store it immediately and inspect it later
Visually inspect all food items
Stack the delivery neatly and inspect it within 12 hours
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
Rinse it from the surface and then apply it a second time
Test the surface first to confirm that there are no pathogens
Use a test kit to check the sanitizer’s concentration when mixing it
Heat it to the temperature recommended by the manufacturer
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
When can raw, unpackaged meat be offered for self-service?
At organic food stands
At Mongolian barbeques
When the meat is high quality
When the meat is frozen
What rule for serving condiments should be practiced?
Serve condiments in original containers
Serve condiments in antimicrobial containers
Combine bowls of leftover condiments with fresh ones
Serve bottle condiments that remain open between uses
Bulk unpackaged food in self-service areas must be labeled when
the food is prepared on the premises.
the manufacturer claims the food is healthy.
the food is prepared at another unit of the same chain.
the food supports pathogen growth.
The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Hazard analysis
Verification
Monitoring
Corrective action
Which process requires a variance from the regulatory authority?
Smoking food to enhance flavor
Serving wild game
Serving imported cheese
Sprouting seeds or beans
What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
Quality of the food
Potential allergens
Reheating instructions
Storage requirements
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Heat the food to destroy pathogens
Throw it out
Recondition the food
Make sure food has not been time-temperature abused
What should a food handler do with food after it is thawed in the microwave?
Cook it using conventional cooking equipment
Cover the food to prevent it from drying out
Check the temperature in at least 2 places
Let the food stand for 2 minutes before cooking
What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance
Freeze the juice
Hold produce at 41°F (5°C) or lower
Contact OSHA
What temperature must stuffed lobster be cooked to?
135°F (57°C) for 4 minutes
145°F (63°C) for 4 minutes
155°F (68°C) for 15 seconds
165°F (74°C) for 15 seconds
What temperature must cooked vegetables reach to be safely hot-held for service?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
Pancakes
Soft boiled eggs
Corned beef hash
Mayonnaise
When must a food handler change gloves?
After 1 hour of constant use
As soon as they become dirty or torn
At the end of the shift
Every 6 hours
A food handler has cooled a container of chili to 70°F (21°C) in 1 hour. How much time is left to cool the chili to 41°F (5°C)?
A. 2 hours
B. 3 hours
C. 4 hours
D. 5 hours
What should a server do when taking a food order from customers who have concerns about food allergies?
Describe each menu item to customers who ask, including any “secret” ingredients
Explain the symptoms of an allergic reaction to customers before they order
When customers arrive, tell them the food may cause allergic reactions
Tell customers with food allergies they will not be able to receive service
What is the minimum internal cooking temperature for chicken breast?
135°F (57°C) for 4 minutes
145°F (63°C) for 4 minutes
155°F (68°C) for 15 seconds
165°F (74°C) for 15 seconds
What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?
Time-temperature indicator
Infrared thermometer
Maximum registering thermometer
Immersion probe
