WorksheetsPractice Test
Total questions: 20
Worksheet time: 10mins
What is the definition of sanitizing?
Washing a surface to a clean level
Using a cloth on a surface until it is clean
Removing the amount of dirt on a surface to safe levels
Reducing the pathogens on a surface to safe levels
Which action could contaminate food at a self-service area?
Keeping hot TCS food at 135°F (57°C)
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour
What is a cross-connection?
Threaded faucet
Device that prevents a vacuum
Brass valve that mixes hot and cold water
Physical link between sources of safe and dirty water
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
What step must managers take after creating a master cleaning schedule and training staff to use it?
Monitor the cleaning program
Determine what should be cleaned
Determine who should do each task
Time staff on how long they take to clean
A handwashing station should have running water supplied at a temperature of at least
70°F (21°C)
75°F (24°C)
80°F (27°C)
85°F (29°C)
Outdoor garbage containers must be
moved frequently.
kept covered with tight-fitting lids.
kept away from customer parking areas.
lined with plastic or wet-strength paper.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep food defense information accessible, and know
when to register with the EPA.
how to fill out an incident report.
where to find Safety Data Sheets in the operation.
whom to contact about suspicious activity.
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Refer to the vendor notification for next steps
Contact the supplier and arrange for the product to be picked up
Label the item to prevent it from accidently being placed back in inventory
Inform the local media, customers, and employees of the reason for the recall
How long must shellstock tags or labels be kept on file?
30 days after the day the shellfish were received
90 days after the day the shellfish were received
30 days after the last shellfish was removed from the container
90 days after the last shellfish was removed from the container
To work with food, a food handler with an infected hand wound must
cover the wound with an impermeable cover and wear a single-use glove.
cover the wound with an impermeable cover and limit contact with food.
wash hands and bandage the wound with an impermeable cover.
apply ointment and bandage the wound with an impermeable cover.
Pathogens are likely to grow well in a meat stew that is
below freezing temperature.
at refrigeration temperatures.
between 41°F and 135°F (5°C and 57°C).
cooked to the correct internal temperature.
Which item is stored correctly in the cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork roast
Sliced pineapple stored below raw steaks
Three components of active managerial control include
identifying risks, creating specifications, and training.
identifying risks, corrective action, and training.
identifying risks, creating purchase orders, and training.
identifying risks, re-certifying equipment, and training.
Which food handler is less likely to contaminate food, utensils, and equipment?
Server eating soup at the server station
Dishwasher chewing gum while washing dishes
Prep cook drinking a can of soda while prepping food
Chef smoking in a designated area outside the establishment
How should food handlers keep their fingernails?
Short and unfiled
Short and unpolished
Long and unfiled
Long and unpolished
Which of these operations is never allowed to hold TCS food without temperature control?
Catered event
Nursing home
Bar with a Happy Hour
Bakery
How high should floor-mounted equipment be from the floor?
At least 1 inch (3 centimeters)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
At least 6 inches (15 centimeters)
What is one factor that affects the growth of bacteria in food?
Leanness
Density
Ripeness
Acidity
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
common name of the chemical.
expiration date of the chemical.
date the chemical was transferred.
name of the person who transferred the chemical.
