Question 1

A food handler\'s duties regarding food safety include all of the following practices EXCEPT:

Accepted Answer

Periodically test food for illness causing microorganisms

Question 2

What is the most direct cause of customer loyalty?

Accepted Answer

High Standards in Food Safety.

Question 3

What is the best way to prevent poor food safety?

Accepted Answer

Employee training

Question 4

A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ of the establishment with respect to the level of food safety to be maintained.

Accepted Answer

Goals

Question 5

All of the following are the most common Critical Control Points (CCPs) EXCEPT:

Accepted Answer

Customer service

Question 6

Which agency publishes the food code?

Accepted Answer

FDA

Question 7

_______ are the items of food handling most likely to be vulnerable to hazards.

Accepted Answer

Critical Control Points

Question 8

Local health codes establish requirements for all of the following subjects EXCEPT:

Accepted Answer

Price controls

Question 9

Normally the establishment has up to _______ days to correct detected violations.

Accepted Answer

10

Question 10

An organism that lives in or on another organism, often with harmful side effectsâbut without benefits is a:

Accepted Answer

Parasite

Question 11

The viral infection Hepatitis A can be most effectively controlled if:

Accepted Answer

All food personnel practice personal hygiene, such as thorough handwashing

Question 12

What is the easiest way to recognize foods contaminated with spoilage bacteria?

Accepted Answer

Changes in color and smell

Question 13

Which one of the following situations would MOST LIKELY promote bacterial contamination?

Accepted Answer

Touching raw chicken and then cooked chicken without changing gloves

Question 14

One of the most important reasons for using only reliable water sources is to reduce:

Accepted Answer

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods

Question 15

Which bacteria cause the greatest harm in the food industry?

Accepted Answer

Pathogenic

Question 16

All of the following bacteria can cause foodborne illness EXCEPT:

Accepted Answer

Acidophilus milk

Question 17

Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?

Accepted Answer

Botulism

Question 18

Which one of the following food contaminations is usually associated with undercooked chicken?

Accepted Answer

Salmonella

Question 19

Which one of the following food contaminations is best prevented by cooking to safe temperatures?

Accepted Answer

E. coli

Question 20

Contamination of food items by other living organisms is known as:

Accepted Answer

Biological contamination

Question 21

Perhaps the most common vehicle of contamination in the food industry is:

Accepted Answer

Hands, and so should be washed often

Question 22

The contamination that results from the spread of bacteria from meat to vegetables is called:

Accepted Answer

Cross

Question 23

Which one of the following contaminants is a physical contaminant?

Accepted Answer

Hair

Question 24

You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

Accepted Answer

Caution the food handler that she must clean and sanitize her knife.

Question 25

A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

Accepted Answer

Pests have gotten into the bag and left waste secretions in the oatmeal.

Question 26

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

Accepted Answer

Physical contamination

Question 27

Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?

Accepted Answer

Educating about clean, responsible, and legal food handling

Question 28

Food preservation does all of the following EXCEPT:

Accepted Answer

Promote the growth of microorganisms

Question 29

Reheated food items must be heated for a minimum of 15 seconds to at least:

Accepted Answer

165Â° F

Question 30

The preservation technique that attempts to remove moisture is:

Accepted Answer

Dehydration

Question 31

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

Accepted Answer

10 to 20 minutes

Question 32

It is important that food servers are trained to know food ingredients because:

Accepted Answer

They will need to help customers who have food allergies.

Question 33

The best temperature for short-term refrigeration storage is:

Accepted Answer

Below 41Â° F

Question 34

Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?

Accepted Answer

Pasteurization

Question 35

As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:

Accepted Answer

Put a watertight bandage over the cut and wear gloves

Question 36

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe\'s actions?

Accepted Answer

Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken.

Question 37

When might you expect a manager to offer a gentle reminder about hand washing?

Accepted Answer

If you reach down to pet a service animal.

Question 38

If all proper hand washing steps are followed, how long should the entire process take?

Accepted Answer

At least 20 seconds

Question 39

Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?

Accepted Answer

Mouth and nose

Question 40

Why should you stock only brightly colored bandages for first aid supplies?

Accepted Answer

So they can be more easily found should they fall into food.

Question 41

Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.

Accepted Answer

Spit or smoke

Question 42

Corrective action will be taken IMMEDIATELY if your manager sees a food handler:

Accepted Answer

Using hand sanitizer instead of washing his or her hands

Question 43

The MOST important reason for having food handlers wear hair restraints is to:

Accepted Answer

Prevent food handlers from contaminating their hands by touching their hair

Question 44

If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:

Accepted Answer

Identify by price and quality the most desirable suppliers

Question 45

Which of these food items upon receiving should be given priority in storage?

Accepted Answer

Frozen items

Question 46

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

Accepted Answer

Thawing and refreezing

Question 47

Employees trained to receive foods properly will complete all of the following steps EXCEPT:

Accepted Answer

Labeling and dating rejected items

Question 48

Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?

Accepted Answer

Stamps mean the chicken\'s quality has been rated.

Question 49

The best place to store grains to reduce the risk of cross-contamination is:

Accepted Answer

Next to canned peaches

Question 50

Rotating stock so that the oldest items move first is often referred to as:

Accepted Answer

FIFO

Question 51

Labels should include all of the following EXCEPT:

Accepted Answer

Possible contaminants

Question 52

To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:

Accepted Answer

Six inches off the floor

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