WorksheetsDiagnostic Test 9th edition
Total questions: 80
Worksheet time: 40mins
Circle the best answer to this question. Which is true about self-inspections?
They should be performed annually.
They can be performed in place of the regulatory inspection.
They should mirror inspections performed by the regulatory authority.
They are unnecessary if the establishment has regulatory inspections.
Circle the best answer to this question. What should be looked for when conducting a self-inspection?
How crisis management is handled
How new hire orientation is conducted
How customer complaints are logged
How pest control contracts are negotiated
Circle the best answer to this question. What is needed to operate a food establishment?
A HACCP program
A permit to operate
A crisis management plan
A variance from the regulatory authority
Circle the best answer to this question. What must be done before starting any new construction or remodeling project?
A licensed plumber must be hired.
A pest control operator (PCO) must be contacted.
A plan must be submitted to the regulatory authority.
A cleaning company must be hired to deep clean the facility.
Circle the best answer to this question. Which is critical to building a strong food safety culture?
Assigning a single point of contact to handle food safety
Relying on written policies instead of ongoing training
Using checklists as the main method of accountability
Modeling desired behaviors expected from employees
Circle the best answer to this question. Which behavior contributes to a strong food safety culture?
A manager distributes new thermometers to employees prior to an inspection
A food handler washes their hands because they know people can get sick if they don’t
A food handler relies on management to monitor food safety
A team member follows food safety rules to avoid getting written up
Circle the best answer to this question. When is a HACCP plan required?
In most cases, it is not required.
When an establishment primarily serves rare meat
When an establishment smokes food to enhance the flavor
When an operation cools food using the two-stage cooling method
Circle the best answer to this question. Which is a critical control point (CCP)?
Cooking chicken to 165°F (74°C) for <1 second
Purchasing chicken with a USDA grading
Prepping chicken on a yellow cutting board
Labeling chicken casserole on a buffet with allergen information
Circle the best answer to this question. A customer returns a carryout container to a restaurant to be refilled with food. It looks clean, but they will not refill it. Is the restaurant correct to refuse?
Yes, because the container is a single-service container that is not designed to be refilled.
Yes, because the container may not have been appropriately cleaned and sanitized.
No, because the container was made to hold food.
No, because the container can be refilled for personal consumption.
Circle the best answer to this question. What can employees do to reduce the risk of intentional contamination?
Secure all ingredients and supplies
Check the internal temperature of food
Discard food if cross-contact has occurred
Use disinfectants on surfaces instead of sanitizers
Circle the best answer to this question. A manager can ensure employees are following their training by
monitoring them.
having them complete a written assessment.
asking them if they can do what they were trained to do.
reviewing the most current regulatory inspection report.
Circle the best answer to this question. When should employees be trained?
After they have committed a violation
Not until they actually need the training
After formally assessing their knowledge
When first hired and on an ongoing basis
Circle the best answer to this question. When can a food handler who is vomiting return to work?
When symptom-free for 24 hours
After scheduling an appointment with a physician
When they say they are feeling better
When they do not have any other symptoms
Circle the best answer to this question. A cook is constantly sneezing while preparing food. What should the manager do?
Exclude the person from the operation
Report the illness to the local regulatory authority
Speak with the person’s medical practitioner
Restrict the person from working with exposed food utensils and equipment
Circle the best answer to this question. How should a quick service employee with a sore throat and fever be handled?
Exclude the person from the operation
Report the person to the local regulatory authority
Speak with the person’s medical practitioner
Restrict the person from working with exposed food utensils and equipment
Circle the best answer to this question. A food handler is wearing a necklace, watch, earrings, and facial jewelry. Which item(s) must be removed before prepping food?
The necklace
The watch
The earrings
The facial jewelry
Circle the best answer to this question. A food handler washed their hands in the three-compartment sink. They wet them with warm water, scrubbed them with soap for 10 seconds, rinsed them with warm water, and dried them with a single-use towel. What did they do wrong?
Wet them with warm water
Washed them in a three-compartment sink
Scrubbed them for only 10 seconds
Dried them with a single-use towel
Circle the best answer to this question. When must a food handler who is assembling boxed lunches change gloves?
After one hour
After two hours
After three hours
After four hours
Circle the best answer to this question. A food handler has an infected wound on the palm of their hand. What must be done for them to be able to work with food?
The wound must be covered with an impermeable cover and a single-use glove must be worn.
The wound must be covered with an impermeable cover and contact with food must be limited.
Hands must be sanitized and the wound must be bandaged with an impermeable cover.
Ointment must be applied to the wound and it must be bandaged with an impermeable cover.
Circle the best answer to this question. Where may you find allergens listed on a food label?
Within the ingredient listing
Within the “Nutrition Facts” panel
Within the “Best By” or Use-By date section
Within the “Amount per serving” section
How should an establishment handle ingredient substitutions from a vendor to prevent an allergic reaction?
Reject any product substitutions from vendors
Take the item requiring the ingredients off the menu
Trust the substitution and use the ingredients as provided
Identify possible substitutions in advance and evaluate the substitution for acceptability
Which food item is a common allergen?
Sesame
Olive oil
Black pepper
Garlic
What must be provided in an establishment to prevent allergic reactions?
An allergen-free area for preparing food
Allergen labeling on all food being prepared
Written notification of major allergens in the food served
Designated handwashing sinks for allergen special order preparation
To prevent cross-contact,
use only food-grade equipment
clean and sanitize surfaces utensils and equipment before each use
store ready-to-eat food and raw food separately
thaw food in a cooler at 41°F (5°C) or lower
What should food handlers do to prevent food allergens from being transferred to food?
Use separate utensils and equipment for allergen special orders
Cook food to the appropriate minimum internal temperature
Store cold food at 41°F (5°C) or lower
Label chemical containers correctly
A cook preparing a Caesar salad places hard-boiled egg slices on top before remembering the guest has an egg allergy. Since cross-contact has occurred, what do they need to do?
Discard the salad
Remove the egg slices and serve the salad
Rinse the lettuce and remake the salad
Tell the guest and let them decide what to do
A restaurant is bottling their house salad dressing for retail sale. What must be included on the label?
Storage recommendations for the dressing
Source of major food allergens in the dressing
Nutrition information for the dressing
Preparation instructions for the dressing
What is the most important factor in choosing an approved food supplier?
It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
It has been inspected and complies with local, state, and federal laws.
A food delivery truck arrives at a foodservice establishment. What is the first step that must be taken?
The delivery must be inspected.
The delivery truck must be inspected.
All TCS products must be inspected.
All frozen products must be inspected.
Which food should be rejected during receiving?
Milk received at 45°F (7°C)
Cans with small dents in the can body
Live oysters received at an internal temperature of 50°F (10°C)
Single-use cups with dirty packaging
In what top-to-bottom order should raw salmon, chicken, ground beef, and a beef roast be stored in a cooler?
1. chicken, 2. ground beef, 3. beef roast, 4. salmon
1. ground beef, 2. chicken, 3. salmon, 4. beef roast
1. beef roast, 2. ground beef, 3. chicken, 4. salmon
1. salmon, 2. beef roast, 3. ground beef, 4. chicken
Food should be stored away from walls and at least ________ off the floor.
2 inches (5 centimeters)
4 inches (10 centimeters)
5 inches (13 centimeters)
6 inches (15 centimeters)
When must single-use gloves be changed?
As soon as they become torn
Every two hours, regardless of the task
When stopping to talk with a coworker
After assembling one tray of sandwiches and before starting another
Which food item may be handled with bare hands?
Fresh buns for deli sandwiches
Chopped potatoes for soup
Peeled hard-boiled eggs for salads
Pickled watermelon for garnish
A cook must check the internal temperature of a chicken breast. Where should they insert the thermometer probe?
In the thinnest part of the chicken breast
In the thickest part of the chicken breast
On the bottom of the chicken breast
On the top of the chicken breast
What is the minimum internal cooking temperature for salmon?
135°F (57°C)
145°F (63°C) for 15 seconds
155°F (68°C) for 17 seconds
165°F (74°C) for <1 second
Chicken breasts will be partially cooked for later service. What is the maximum amount of time to cook the chicken during initial cooking?
60 minutes
70 minutes
80 minutes
90 minutes
Where should a small stockpot of meat sauce be placed to cool?
A cooler
A freezer
A sink of ice water
A prep table
Food must be cooled from 135°F to 70°F (57°C to 21°C) within ___ hours and then from 70°F to 41°F (21°C to 5°C) or lower in the next ___ hours.
two, four
four, two
three, five
five, three
Which TCS food has been cooled correctly?
Clam chowder cooled from 135°F to 70°F (57°C to 21°C) in four hours and then from 70°F to 41°F (21°C to 5°C) in two hours
Beef chili cooled from 135°F to 70°F (57°C to 21°C) in two hours and then from 70°F to 41°F (21°C to 5°C) in six hours
Pulled pork cooled from 135°F to 70°F (57°C to 21°C) in three hours and then from 70°F to 41°F (21°C to 5°C) in two hours
Shrimp fried rice cooled from 135°F to 70°F (57°C to 21°C) in one hour and then from 70°F to 41°F (21°C to 5°C) in four hours
Meatballs are being reheated for hot holding on a buffet. What temperature must the meatballs be reheated to?
135°F (57°C) for 15 seconds within two hours
145°F (63°C) for 15 seconds within two hours
155°F (68°C) for 15 seconds within two hours
165°F (74°C) for 15 seconds within two hours
To what temperature must you reheat chili for immediate service?
Any temperature
135°F (57°C)
145°F (63°C)
165°F (68°C)
What temperature must commercially processed and packaged ready-to-eat food be reheated to?
Any temperature
135°F (57°C)
145°F (63°C)
155°F (68°C)
What should be done with ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
Date-mark it.
Sell it.
Throw it away.
Serve it within the next hour.
When must you discard tuna salad that was prepped on July 19?
July 21st
July 23rd
July 25th
July 27th
Which method is a safe way to thaw frozen shrimp?
As part of the cooking process
Under running water at 125°F (52°C) or higher
Submerged in a sink of standing water at 70°F (21°C)
On a prep table at room temperature
A package of vacuum-packed frozen tuna states that the fish should remain frozen until used. When should the tuna be removed from the packaging?
Before it’s stored in the freezer
Before it’s thawed in the refrigerator
After it’s received
After it’s been date-marked
A manager is purchasing equipment for the operation. What mark should the manager look for to ensure the equipment is safe to use with food?
FDA mark USDA mark or OSHA mark
NSF mark UL EPH classified mark or ETL sanitation mark
Energy Star mark AHRI mark or RU mark
FCC mark CE mark or USP mark
What is the minimum temperature that must be maintained when holding chicken soup for service?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
A food handler has been holding chicken salad for sandwiches in a cold well for four hours. When they check the salad’s temperature, it is 50°F (10°C). What do they need to do?
Sell the remaining chicken salad immediately
Sell the remaining chicken salad within two hours
Cool the chicken salad to 41°F (5°C)
Discard the chicken salad
When do menu items containing TCS food need a customer advisory?
When the items are raw or undercooked
When the items contain a potential allergen
When the operation provides only counter service
When the operation primarily serves a high-risk population
Which item may be re-served to another customer?
A partially used cup of salsa
Unopened condiment packets
Uneaten bread from a breadbasket
An uneaten pickle used as a plate garnish
What should the label for soup on a buffet include?
Name of the food
Prep date
Soup’s ingredients
Use-by date
Which utensil has been stored correctly?
A pair of tongs stored flat on the top of a Caesar salad
A serving spoon stored in meatballs with the handle above the container rim
A pair of tongs stored in the center of several holding wells for serving multiple foods
Ice scoop laying on ice in an ice machine
Utensils that are used continuously must be cleaned and sanitized at least once every ___ hours.
two
three
four
six
Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent
cross-contamination
time-temperature abuse
allergic reactions
physical contamination
A slicer is being used continuously to slice deli meat. How often must it be cleaned and sanitized?
Every hour
Every two hours
Every three hours
Every four hours
What is the correct way to clean and sanitize a prep table?
Remove food from surface, rinse, clean, sanitize, air-dry
Remove food from surface, clean, rinse, sanitize, air-dry
Sanitize, remove food from surface, clean, rinse, air-dry
Air-dry, remove food from surface, rinse, sanitize, clean
What is the first step for cleaning and sanitizing items in a three-compartment sink?
Air-dry items
Wash items in the detergent solution
Immerse items in the sanitizer solution
Scrape or remove food from the surface of items
What’s the difference between a disinfectant and a sanitizer?
Sanitizers are stronger than disinfectants.
Sanitizers are regulated by the EPA while disinfectants are not.
Disinfectants are weaker than sanitizers and are used for everyday cleaning.
Sanitizers reduce pathogens while disinfectants inactivate or eliminate them.
A manager just finished creating a master cleaning schedule. What’s the next step?
Train staff to follow the program
Determine who should do each task
Time staff on how long they take to clean
Determine what should be cleaned
What information must a master cleaning schedule contain?
What should be cleaned and when
What should be cleaned, when, and by whom
What should be cleaned, when, by whom, and how
What should be cleaned, when, by whom, how, and why
An employee is pouring a cleaner from its original container into a spray bottle. What must the food handler write on the label of the spray bottle?
The common name of the chemical
The expiration date of the chemical
The date the chemical was transferred
Their initials
The owner of a small Italian restaurant plans on expanding the size of their kitchen. What must be submitted to the regulatory authority before starting construction?
Proof of insurance
The plan for the project
A zoning variance request
An environmental impact statement
What is the purpose of a food safety management system?
To keep all areas of the facility clean and pest-free
To identify, tag, and repair faulty equipment within the facility
To prevent foodborne illness by controlling risks and hazards
To use the correct methods for purchasing and receiving food
Which is an approved source for potable water?
Untested private well
Water transport vehicle
Water in a cistern
Water from a rainwater harvesting system
A food handler drops the end of a hose into a mop bucket and turns on water to fill it. What has the food handler done wrong?
Created a cross-connection
Created an air gap
Prevented backflow
Prevented backsiphonage
At what minimum temperature must running water be supplied to a handwashing station?
70°F (21°C)
75°F (24°C)
80°F (27°C)
85°F (29°C)
Where must wastewater be disposed of?
A storm drain
A retention pond
A gravel pit in a dry well
An approved sewage system
Which locations in an establishment typically require the brightest lighting?
Prep areas
Dry storage rooms
Self-service areas
Walk-in coolers
What is one way to keep an operation pest-free?
Deny pests access to the operation.
Keep outdoor garbage containers open.
Clean up food spills at the end of each shift.
Store food and supplies one inch off the floor in storage.
Which is a good reason to carefully clean an establishment?
It destroys insect eggs.
It removes pests from the establishment.
It eliminates the need to hire a pest control operator (PCO).
It eliminates the need for pest inspections.
When should you repair or replace equipment in the operation?
When it’s worn
When the warranty expires
When it’s scheduled for calibration
When the equipment is not energy-efficient
Outdoor garbage containers should be
sanitized frequently.
kept covered at all times.
kept away from customer parking areas.
lined with plastic or wet-strength paper.
A manager requires employees to store personal items in a designated area. What is the primary reason for doing this?
To prevent theft of employee belongings
To reduce clutter in the kitchen
To avoid contamination of food and food-contact surfaces
To comply with fire safety regulations
What should a foodservice operation do when accommodating guests with service animals?
Allow service animals only if the guest provides veterinary records
Permit dogs in all indoor and outdoor areas without restriction
Deny entry to all animals to avoid potential health code violations
Check with the local regulatory authority for specific requirements
Which situation is an imminent health hazard?
A backup from a floor drain that has come in contact with food
A storm that has left the facility without power for over an hour
A ventilation system that has left grease buildup on walls and ceilings
A dishwasher breakdown requiring the use of a three-compartment sink to clean and sanitize items
Sewage backs up in a food storage area and there is a significant risk of contamination to food. What should be done?
Execute a HACCP plan.
Reduce the hours of operation.
Stop service and notify the regulatory authority.
Continue service but notify the regulatory authority.
A foodservice establishment experiences a power outage and closes to protect the public. When can the establishment reopen?
Once they have approval from the regulatory authority
Once power is restored and refrigeration units are running
After discarding all TCS food and sanitizing food-contact surfaces
When the manager determines that food safety procedures have been followed
A manager is notified of a recall on a specific food item. What must the manager do with the recalled item?
Combine the item with non-recalled items during preparation
Record the names of customers who purchase the item
Store the recalled item separately from other food
Sell the recalled item within 24 hours
