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WorksheetsPractice #1
Total questions: 40
Worksheet time: 20mins
Canned foods must be purchased from an approved source to make sure they
will be delivered during off peak hours
have a shelf life of two years or more
can be safely stored on the floor in dry storage areas
have been processed to destroy disease-causing microorganisms
The delivery inspection of dry foods should include checking for
dry and undamaged food, dry food containers and drier in uniform.
intact packaging, food temperature of 65 degree F, and clean delivery truck.
food temperature of 65 degree F, dry and intact food packages, and clean delivery truck.
intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.
Upon delivery, fresh fish should have
a sea smell and flaking scales.
green-grey gills and flesh that is soft to touch.
bright red moist gills, eyes that are clear and bright in color.
flesh that is soft to the touch, bright skin color and a smell like the sea.
Home-canned foods are NOT allowed in a food establishment because of the potential danger of
bacteria that produce botulism toxin.
molds that produce aflatoxin.
viruses that cause Hepatitis A.
parasites that cause cyclospora.
Pasteurized products, such as milk and fruit juices, are
boiled to destroy all organisms in the food.
treated with chemicals that destroy bacteria.
heated to temperatures that reduce bacteria to safe levels.
frozen to temperatures that destroy bacteria and parasites.
When using chemical sanitizers for swab or spray application, it is necessary to use ____ times the concentration as used for immersion sanitizing.
2
3
4
5
Chlorins sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures?
75 degrees F and 95 degrees F
120 degrees F and 140 degrees F
165 degrees F and 180 degrees F
180 degrees F and 194 degrees F
The water supply to your food establishment is interrupted for several hours. You should NOT
have employees sell only prepackaged foods that require no preparation prior to service.
use single-service, disposable plates and glasses instead of the normal warewashing procedures.
temporarily stop food preparation and service until the water service is back.
Keep preparing and serving food as usual after telling the health department of the problem.
A food establishment restroom must be stocked with all of the following EXCEPT
soap.
toilet paper.
a trash receptacle.
a common-use towel
The only 100% effective back flow preventive device is a(n)
air gap.
grease trap.
check valve.
vacuum breaker.
A properly designed toilet facility within a food establishment must have
non-skid flooring.
tight fitting, self-closing doors.
a waste receptacle sealed to the wall.
air temperature NOT to exceed 70 degrees F.
A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee?
washing utensils.
folding cloth napkins and table cloths.
stocking paper products in dry storage.
removing garbage from the premises.
Brushes, mops, buckets, and other non-food items used in food prep areas should be
cleaned and sanitized every day.
cleaned and sanitized only as necessary.
rinsed and dried once a month.
discarded when dirty.
The unit used for measuring chemical concentration in a sanitizing solution is
ppm.
psi.
lbs.
rpm.
In a HACCP system, a diagram of the path food takes from delivery to service is known as a
flow chart.
food model.
critical analysis.
standardized recips.
floors in dry food storage areas should be cleaned and sanitized
daily.
weekly.
monthly.
as needed.
Time/Temperature Control (TCS) foods must be cooked to specific temperatures to
prevent contamination and cross contamination
make sure the water activity in a food no longer supports the growth of bacteria.
destroy any allergens that could cause a severe reaction.
kill bacteria that might cause foodborne illness.
In a food establishment, where are cockroaches LEAST likely to be found?
on the sales floor.
in a janitorial closet or rest room.
in the storage areas of a stock room.
by the mechanical dishwasher in a bakery.
Where are covered waste containers required?
in the ladies' restroom.
in the men's restroom.
in both the men's and ladies' restrooms.
in the dining area.
The initial symptoms of scombroid poisoning include
diarrhea.
vomiting.
a six hour lag before taking effect.
numbness in mouth and fingers.
A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ____ hours following thawing
8
12
24
48
During implementation of a HACCP program, which of the following properties would you NOT consider for food?
sensory.
chemical.
physical.
biological.
Sponges may be used to clean
seats, refrigerator doors and serving trays.
food preparation tables and pot sinks.
wooden baker's table, rolling pins and salad bowls.
serving utensils and tableware.
Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in
a freezer at 0 degrees F or below.
a refrigerator at 41 degrees F or below.
The dry storage area at room temperature.
in a refrigerator at 45 degrees F to 50 degrees F or below.
A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do?
Inspect the barn and pasture where the farmer keeps his herd.
Make sure the meat is processed locally and inspected by a veternarian.
Refuse the offer because purchasing meat from a local farmer is prohibited by law.
Review the papers on the beef to be sure the heard has received proper vaccinations.
A food establishment provides separate display tanks for live lobster and molluscan shellfish. Which is NOT a requirement for operation of the tanks?
The tanks must be kept clean.
The same water must circulate throughout both tanks.
The identity of the source of the shellfish must be kept with each lot.
The safety and quality of the shellfish must not be compromised by the use of the tank.
Back siphonage or back flow is
water due to a sink drain clog.
waste water coming up from the floor drain.
unsafe water moving into the potable water supply.
a connection between a potable water supply and a drain.
Raw animal foods cooked in a microwave need to reach what temperature in all parts of the food?
165 degrees F
190 degrees F
125 degrees F
It depends on the food produce being cooked.
You have received a free trial sample of a chemical from a salesman. On the label is the word 'GRAS'. This means that this chemical is
extremely hazardous.
unsafe for use in a food establishment.
to be applied by a licensed applicator.
safe to use under the specified manufacturer's directions.
You have received an order of cooking spices. The label states that the spices have been irradiated. You should
accept the order.
reject the order.
not use the spices with other irradiated foods.
advise the appropriate state official that irradiation is being used on this product.
Chemical hand dips must be maintained at a minimum strength equivalent to
50mg/L chlorine.
75mg/L chlorine.
100mg/L chlorine.
200mg/L chlorine.
A food worker is making a salad dressing from raw shell eggs, vegetable oil and spices. Will the addition of lemon juice make this product safe to store above 41 degrees F?
Yes, if the pH of the food is 4.6 or below.
Yes, if the pH of the food is 5.6 or below.
No, because this product contains raw shell eggs.
No, lemon juice will not make the product safe at room temperature, unless it is stored below 41 degrees F.
Access to public restrooms must NOT be
from an outside door.
through a self-closing door.
available for individuals with disabilities.
through food preparation or warewashing areas.
Which of the following food preparation jobs can be done with bare hands?
cutting melons
breading raw chicken
shredding raw lettuce
slicing cold roast beef
When calibrating thermometers by using the boiling point method, you must correct your calibration because the boiling point of water
decreases approximately 1 degree F for each 550 feet above sea level
increases approximately 1 degree F for each 550 feet above sea level
decreases approximately 1 degree F for each 1,000 feet above sea level
increases approximately 1 degree F for each 1,000 feet above sea level
When cooling beef stew, a container measuring ____ inches in height should be used to cool the food quickly.
3 inches
5 inches
8 inches
12 inches
The hose used to convey drinking water for a mobile unit must be
no longer than 25 feet long.
hidden from sight under the mobile unit.
white in color and fitted with brass fittings.
made from a food-safe material and clearly identified.
When washing hands, which part of the hands is most frequently missed?
palms.
fingernails.
between the fingers.
the backs of the hands.
Which of the following devices would NOT be found on self-service ice machines that vend ice in unpackaged form and is located outside of a supervised area?
a self-closing door.
an automatic shut off.
a splash free drain pan.
an exposed delivery tube.
To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be maintained between ____ per cent.
30-40
40-50
50-60
60-70
