WorksheetsPractice #2
Total questions: 40
Worksheet time: 20mins
The person in charge is responsible for all of the following except
Training all staff in food safety
Complying with all state and local regulations
Correctly answer questions regarding food safety
Complying with staffs vacation requests
In order to continue working, what should a food employee with a minor cut on their hand do?
Not allowed to work with minor cut
Must be checked by a doctor first
Nothing needs to be done
Cover cut with a water tight bandage and a glove
If a food employee has an infected open wound, the food manager must:
Restrict the employee from working with the open food
Send employee to a doctor
Allow the employee to work only with salads
Exclude the employee for working until a letter from a doctor is received
All of the following are used to handle ready to eat foods except:
Bare hands
Tongs
Gloved hands
Deli paper
An employee must wash their hands in all the following situations expect:
Before putting gloves on
After handling raw pork
After sneezing
Before mopping the floor
Where should a food employee take a break to smoke?
In the dry storage area
In the kitchen
In a designated area only
The walk in cooler
In the food prep area, the only jewelry allowed on an employees hands or arms is:
A medical bracelet
A diamond engagement ring
A charm bracelet
A plain wedding band
The chef is allowed to taste test food only if they:
Use a small finger to taste
Stir the food before testing
Use the same spoon they previously used to taste
Use a clean sanitized utensil each time they taste
All of the following are a hazard to food except:
Biological hazard
Environmental hazard
Physical hazard
Chemical hazard
An example of a chemical hazard would not include:
Lemonade served in a copper pitcher
Cleaning compounds stored above the food prep counter
Bony fragments in meat
Pesticide sprayed directly onto a cutting board
A parasite found in raw or lightly cooked seafood is:
Staphylococcus Aureus
Norwalk
Anisakiasis
Trichina spiralis
When removing a can from dry storage, you notice the can swollen. You discard the can immediately due to the risk of:
Salmonella
Hepatitis A
Listeria
Clostridium Botulinum
The following would be an example of a highly susceptible population:
Teachers at an elementary school
Nurses at a hospital
Elderly people living in a nursing home
College students living in an apartment
The most common place to find Staphylococcus Aureus is:
Raw vegetables
Shel fish
Ground meat
People
A major food allergen could include all of the following except:
Shellfish
Peanuts
Tree pollen
Soybeans
Hepatitis A can be found in all of the following except:
raw shellfish
cooked meat
unwashed hands
raw vegetables
Ways to prevent a physical hazard include all of the following except:
effective hair restraint
refrigerate potentially hazardous foods
minimize jewelry through the facility
keep nails trimmed and clean
All of the following are an example of a physical hazard except:
pesticide on the food prep counter
metal shavings from a can opener
gemstone from a ring
broken glass in the ice
When cooling food the food must be cold from what?
135 degrees to 50 degrees within two hours, and 135 degrees to 41 degrees within six hours
135 degrees to 70 degrees within four hours, and 135 degrees to 41 degrees within six hours
135 degrees to 50 degrees within four hours, and 135 degrees to 41 degrees within six hours
135 degrees to 70 degrees within two hours, and 135 degrees to 41 degrees within six hours
A potentially hazardous food is a food that
Allows bacteria to grow rapidly
Inhibits the growth of bacteria
Allows viruses to become bacteria
Inhibit parasites
The safest method for thawing a roast is:
On the counter at ambient temperature
In the sink filled with warm water
In the dry storage area at 50-70 degrees
In the refrigerator at 41 degrees or below
Foods may not be stored in all of the following except what?
In a locker room
Under open stairs
Cooler
In a bathroom
Dry storage should be kept at a temperature of:
41 degrees or below
135 degrees or higher
41 to 135 degrees
50 to 70 degrees
According to the 2005 FDA food code, when hot holding food, it must be held at a minimum temperature of what?
140 degrees or higher
135 degrees or higher
165 degrees of higher
150 degrees or higher
Food should be raised a minimum of how many inches off the floor?
4
6
8
12
Materials used for food contact surfaces should be all of the following except
Dark in color to hide the dirt
Smooth and easily cleanable
Safe and durable
Resistant to chipping and cracking
Wood may be used for a cutting block or baker's table only if
It is made from plywood
It is made from hard maple
It is used for vegetables only
Wood may not be used as a cutting block or baker's table
Thermometers that measure temperature in Fahrenheit only must be accurate to
1 degree F
4 degrees F
10 degrees F
2 degrees F
When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the
core temperature
surface temperature
oven temperaure
temperature of the juices that run out
The five steps to a manual ware washing sink in order
scrape, wash, rinse, sanitize, air dry
scrape, rinse, wash, sanitize, air dry
scrape, wash, rinse, sanitize, towel dry
scrape, rinse, wash, sanitize, towel dry
When the hostess is seating customers at a table with preset tableware, it is most important that the hostess
seat ladies first
place the menus on the table
take a drink order
remove any excess tableware
Acidic foods cannot be placed in or on
coolers
copper or galvanized metal containers
cutting boards
serving trays
When sanitizing with chlorine, the chlorine should be checked and be at a temperature of
100 degrees
171 degrees
75 degrees
50 degrees
A "clean in place" (CIP) item must
be easily disassembled for daily cleaning and sanitizing
be designed so cleaning and sanitizing solution will circulate and contact all food contact surface in CIP item
be able to fit in the mechanical ware washing machine
be able to fit in the manual war washing sink
When using the slush method to calibrate a thermometer, the thermometer should be placed into
a bowl filled with ice cubes and water
a bowl filled with very cold water
a bowl filled with ice cubes only
a bowl filled with crushed ice and water
A dumpster should have all of the following except
tight fitting lids kept closed
located on a smooth, sloped, non-absorbent pad
scheduled pick ups as needed to prevent overflow
drain holes to remove the excess liquid
When eliminating pests, all of the following are acceptable except
glue boards
ultraviolet fly traps
rodent bait traps
tracking powder
A cross connection occurs when
chicken drips onto lettuce in the cooler
an employee uses the same gloves for cleaning shrimp and making a sandwich
potable water and non-potable water flow together
a customer takes a dirty plate back up to a buffet line
An air gap is required above the rim of a sink and a faucet equal to
2 inches
1 inch or twice the diameter of the faucet
4 inches
2 inches or four times the diameter of the faucet
Equipment mounted to the counter must be raised a minimum of
2 inches
4 inches
6 inches
8 inches
