Food Handlers Practice Test – Flashcards
151 test answers
Unlock all answers in this set
Unlock answers 151question
All of the following are the most common Critical Control Points (CCPs) EXCEPT
answer
Customer service
Unlock the answer
question
Which agency publishes food code?
answer
FDA
Unlock the answer
question
Which one of the followings steps is NOT one of the seven HACCP steps?
answer
Create a cost analysis
Unlock the answer
question
Creation of which of the following quality programs is a management responsibility?
answer
Assurance
Unlock the answer
question
Local health codes establish requirements for all of the following EXCEPT
answer
Price controls
Unlock the answer
question
Why must the manager sign the inspection document after the inspector has completed the investigation?
answer
To confirm that the inspection has taken place.
Unlock the answer
question
An organism that lives in or on another organism, often with harmful side effects - but without benefits
answer
Parasite
Unlock the answer
question
The viral infection Hepatitis A can be most effectively controlled if
answer
All food personnel practice personal hygiene, such as thorough hand washing.
Unlock the answer
question
What is the easiest way to recognize food contaminated with spoilage bacteria?
answer
Change in color and smell
Unlock the answer
question
Which one of the following situations would most likely promote bacterial contamination?
answer
Touching raw chicken and then cooked chicken without changing gloves.
Unlock the answer
question
One of the most important reasons for using only reliable water sources is to reduce
answer
The number of parasites, such as Cyclospora Cayetanesis, that can infests foods.
Unlock the answer
question
Which bacteria cause the greatest harm in the food industry?
answer
Pathogenic
Unlock the answer
question
All of the following bacteria can cause food borne illness EXCEPT
answer
Acidophilus Milk
Unlock the answer
question
Which of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?
answer
Botulism
Unlock the answer
question
Which one of the following food contaminations is usually associated with undercooked chicken?
answer
Salmonella
Unlock the answer
question
Which of the following food contaminations is best prevented by cooking to safe temperatures?
answer
E. Coli
Unlock the answer
question
Contamination of food items by other living organisms is known as
answer
Biological contamination
Unlock the answer
question
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce biological contaminations.
answer
Heat
Unlock the answer
question
Perhaps the most common vehicle of contamination in the food industry is
answer
Hands, and so should be washed often.
Unlock the answer
question
The contamination that results from the spread of bacteria from meat to vegetables is called
answer
Cross
Unlock the answer
question
Which one of the following contaminates is a physical contamination?
answer
Hair
Unlock the answer
question
You notice a food handler trim excess fat from a T-bone steak and then move towards a bowl of potatoes to begin peeling them with the same knife.
answer
Caution the food handler that she must clean and sanitize the knife.
Unlock the answer
question
An employee brings you a bag of oatmeal in which he has found black specks. What is the most likely cause of those specks?
answer
Pests have gotten into the bag and left waste secretions in the oatmeal.
Unlock the answer
question
Checking the dining areas of an eating establishment for the evidence of flaking paint, broken light bulbs, and wood damage will reduce the changes of what?
answer
Physical contimation
Unlock the answer
question
Toxins from seafoods, mushrooms, and mold presents the greatest potential for
answer
Chemical contamination
Unlock the answer
question
Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?
answer
Educating employees about clean, responsible, and legal food handling.
Unlock the answer
question
Food preservation does all of the following except
answer
Promote the growth of microorganisms.
Unlock the answer
question
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
answer
41 to 135
Unlock the answer
question
Reheated food items must be heated for a minimum of 15 seconds to at least
answer
165F.
Unlock the answer
question
The preservation technique that attempts to remove moisture is
answer
Dehydration
Unlock the answer
question
"Chilling" is most commonly practiced by
answer
Commercial food distributors
Unlock the answer
question
All of the following are Time/Temperature Control for Safety Foods (TCS) except
answer
Processed garlic oil mixtures.
Unlock the answer
question
Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in
answer
10 to 20 minutes
Unlock the answer
question
It is important for the food servers are trained to know food ingredients because
answer
They will need to help customers who have food allergies.
Unlock the answer
question
The best temperature for short-term refrigeration storage is
answer
34F to 40F
Unlock the answer
question
Which preservation technique involves heating foods to mid temperatures and then cooling them down immediately.
answer
Pasterization
Unlock the answer
question
You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should
answer
Have her put a watertight bandage over the cut and wear gloves.
Unlock the answer
question
Gabe fries chicken at the Country Boy Restaurant. Gabe wears gloves as he preps raw chicken in flour. Today during the lunch rush, you tell 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, and what action should you take?
answer
Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and the touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and changes gloves before continuing to fill orders.
Unlock the answer
question
You have a staff that is thoroughly trained in proper hand washing; however, in which one of the following situations would you need to speak to an employee.
answer
You are in the dining area and you see a salad bar attendant pet a service animal.
Unlock the answer
question
If all proper hand washing steps are followed, how long should the entire process take?
answer
At least 20 seconds
Unlock the answer
question
Because of the risk of spreading Staphylococcus Aureus, which area of their bodies should employees be trained to avoid touching.
answer
Mouth and noses.
Unlock the answer
question
Why should you stock only brightly colored bandages for first aid supplies?
answer
So they can be more easily found should they fall into food.
Unlock the answer
question
Near the end of an interview with a person you decide to hire, she discloses to you that she is infected with HIV. What action should you take?
answer
Consider her to be a disabled person and continue with your decision.
Unlock the answer
question
Corrective action needs to be taken immediately if you see a food handler.
answer
Using hand sanitizer instead of washing their hands.
Unlock the answer
question
The important reason for having food handlers wear hair restraints is to
answer
Prevent food handlers from contaminating their hands by touching their hair.
Unlock the answer
question
If an employee is properly trained, he should be able to demonstrate all of the following competencies except
answer
Identify by price and quality the most desirable suppliers.
Unlock the answer
question
An effective way to choose reputable suppliers is to
answer
Visit their warehouses
Unlock the answer
question
Which of these food items upon receiving should be given priority in storage?
answer
Frozen items
Unlock the answer
question
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
answer
Thawing and refreezing.
Unlock the answer
question
Employees trained to receive foods properly will complete all of the following except
answer
Label and date rejected items.
Unlock the answer
question
Your latest shipment of chicken has some items with USDA stickers on it and some items with USDA GRADE stamps. What is the difference in these items?
answer
Stamps mean the chicken's quality has been rated.
Unlock the answer
question
The best place to store grains to reduce the risk of cross-contamination is
answer
Next to the canned peaches
Unlock the answer
question
Rotating stock so that the oldest items move first is often referred to as
answer
FIFO
Unlock the answer
question
Labels should include all of the following except
answer
Possible contaminants.
Unlock the answer
question
To ensure proper protection for foods during storage, the bottom shelf should be.
answer
At least six inches off the floor.
Unlock the answer
question
According to the Food Code, proper food labels should NOT contain
answer
The date that frozen preparation-needed foods are to be consumed.
Unlock the answer
question
Cross-contamination occurred when
answer
The same unwashed gloves are used to handle different meats.
Unlock the answer
question
Sanitation can be done by all of the following except
answer
Air drying
Unlock the answer
question
Which of the following steps comes last?
answer
Rinse
Unlock the answer
question
If steam is used to sanitize, it must be at
answer
145F for 30 seconds
Unlock the answer
question
It is very important to sanitize all of the following except
answer
Handles
Unlock the answer
question
The presence of growth of microorganism is a type of
answer
Biological hazard
Unlock the answer
question
To prevent cross-contamination, you should take corrective action if you notice a receiving employee did not
answer
Wash off rubber boots before entering storage areas.
Unlock the answer
question
Food surfaces and equipment are not fully cleaned and sanitized until
answer
They have been treated with heat or chemicals.
Unlock the answer
question
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you not want to use
answer
Iodine-based
Unlock the answer
question
Which one of the following conditions in an outside waste disposal area needs to be corrected immediately
answer
Containers without lids.
Unlock the answer
question
Pest infestations must be controlled for all of the following reasons except
answer
They tend to be overlooked by loyal employees who know the food is good.
Unlock the answer
question
A food preparer brings you a bad of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do?
answer
Dispose of the bag and check all other bags in store.
Unlock the answer
question
The best eradication method for a major infestation is
answer
Chemical
Unlock the answer
question
Which method is the best for the prevention of pest infestation?
answer
Regular cleaning and monitoring.
Unlock the answer
question
Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment.
answer
Food
Unlock the answer
question
Employees must be trained to notice signs of pests, which include all of the following except
answer
Traps that have no been tripped, bait that has not been eaten, but it might.
Unlock the answer
question
Whenever a trap has spring and caught a pest, you will want to
answer
Check for biological contamination from blood and dispose of any possibly contaminated foods.
Unlock the answer
question
To prevent chemical contamination from rodenticides, always
answer
Place pest baits and bait stations outdoors.
Unlock the answer
question
Maintaining an integrated pest management program (IPM) best serves
answer
Business interests
Unlock the answer
question
Should you become aware of a pest problem in your establishment, all of your measures to eradicate the pests should conclude with
answer
Schedule regular, routines visits from the pest control operators (PCOs)
Unlock the answer
question
Which one of the following situations requires management to contact the local regulatory authority.
answer
Water service interrupted for two hours
Unlock the answer
question
All toilets in a food service establishment must have
answer
Hot running water
Unlock the answer
question
A well-designed building should have all of the following except
answer
Locker room with showers
Unlock the answer
question
Which one of the following materials must not be used in the construction of food preparation and storage areas?
answer
Indoor/Outdoor carpeting.
Unlock the answer
question
Which of the following types of floor are least suited for food prep areas.
answer
Floors that are leveled and flat.
Unlock the answer
question
Which one of the following purposes is non-potable water approved?
answer
Mopping floors
Unlock the answer
question
Which are is not required to have a conveniently located hand washing facility?
answer
Food storage
Unlock the answer
question
If all of the following items were stored on the same rack on the same wall, which item would be stored closest to the ground?
answer
Beef
Unlock the answer
question
Effective ventilation systems
answer
Maintain proper humidity
Unlock the answer
question
It is important that all wooden utensils be
answer
Made of maple or closed-grained hardwoods.
Unlock the answer
question
Which of the following steps is one of the seven HACCP principles?
answer
Determine the CCPs
Unlock the answer
question
The purpose of a hazard analysis is to
answer
Exame processes for quality
Unlock the answer
question
Critical controls points are hazards that can be
answer
Controlled or eliminated
Unlock the answer
question
Critical limits set
answer
Minimum standards for processes
Unlock the answer
question
Once CCP limits have been determined, the next step is to etablish
answer
Monitoring procedure
Unlock the answer
question
To ensure the success of any HACCP, management must
answer
Educated employees
Unlock the answer
question
What is the first line of defense against all contaminations?
answer
Prevention
Unlock the answer
question
To reduce dramatically all potential contamination, the most highly critical training for all employees is
answer
Personal Hygiene
Unlock the answer
question
The best method for training employees how to clean a slicer is to how the skill and then
answer
Have them do it for you
Unlock the answer
question
The best supervisors set
answer
Personal examples
Unlock the answer
question
The FDA's food safety system is known as
answer
Hazard Analysis Critical Control Point
Unlock the answer
question
The HACCP management system is a ___ system that helps prevent problems before they occur
answer
Proactive
Unlock the answer
question
How can a HACCP plan best be implemented
answer
By the commitment of the management to the plan and by training employees.
Unlock the answer
question
Prerequisite programs, the foundation of a successful HACCP system, include all of the following except
answer
Pesonnel Control
Unlock the answer
question
A properly implemented linear product flow and traffic control process is most effective in minimizing
answer
Cross-Contamination
Unlock the answer
question
Of the five preliminary tasks management should complete before implementing a HACCP plan, the first task is
answer
Assembling a HACCP team.
Unlock the answer
question
A HACCP plan that is developed totally by outside experts runs the risk of lacking
answer
Employee support
Unlock the answer
question
When deigning a diagram of the work flow process, it is important that the diagram be
answer
Clear, providing a simple outline of each major step in the process.
Unlock the answer
question
The success of HACCP implementation depends most heavily upon
answer
Employee training
Unlock the answer
question
Before the HACCP team is ready to implement the seven principles of an HACCP plan, they should verify the accuracy and completeness of the flow diagram by
answer
Performing an on-site review.
Unlock the answer
question
What are the initial responsibilities of the HACCP team?
answer
Develop an initial plan and coordinate its implementation.
Unlock the answer
question
When developing and implementing a successful HACCP plan, teams never ignore
answer
Experience
Unlock the answer
question
Before implementing the HACCP plan, the team should develop an initial implementation
answer
Flow Chart
Unlock the answer
question
Implementation of a HACCP plan involves all of the following except
answer
Voting on precedures
Unlock the answer
question
Effectiveness of a HACCP system depends on
answer
Regular verification activities.
Unlock the answer
question
HACCP team members conducting a hazard analysis must be concerned mainly with
answer
Safety
Unlock the answer
question
After identifying potential hazards, the HACCP team conducts a hazard evaluation to decide which potential hazards must be addressed in the HACCP plan based on all of the following criteria except
answer
Dietary effects of the potential hazard
Unlock the answer
question
The term "control measure" refers to the fact tha
answer
Most food-related hazards should be controlled.
Unlock the answer
question
When is a CCP decision tree used?
answer
After a hazard analysis
Unlock the answer
question
All of the following records are part of a HACCP except
answer
Employee training records.
Unlock the answer
question
Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as
answer
Hazards
Unlock the answer
question
Which of the following vendors must fellow additional rules?
answer
Molluscan Shellfish
Unlock the answer
question
How many countries import seafood into the U.S.?
answer
135
Unlock the answer
question
NOAA stands for
answer
National Oceanic and Atmospheric Administration
Unlock the answer
question
Seafood plans that receive NOAA certification have good
answer
Quality
Unlock the answer
question
Seafood processors with official marks on products are
answer
Federally inspected
Unlock the answer
question
Histamine, which causes scombroid poisoning, is a(n)
answer
Chemical
Unlock the answer
question
Decomposition of fish is identified by
answer
Organoleptic techniques
Unlock the answer
question
A safe seafood seller should be
answer
Wearing disposable gloves, hair covering, and clean clothes.
Unlock the answer
question
A load of fish arrives, and after a quick inspection, you know it is not fresh because
answer
It's flesh doesn't spring back when pressed.
Unlock the answer
question
Where should you consider buying seafood?
answer
Reputable sources.
Unlock the answer
question
If cooked fish is displayed next o raw fish
answer
Cross-contamination can occur
Unlock the answer
question
What guidelines should recreational fishers follow in order to prevent food-related hazards?
answer
Fish in areas where the fish is safe for comsumption
Unlock the answer
question
A shipment of frozen fish arrives and there are froze and ice crystals on the outside of the packaging. What do you know immediately?
answer
The fish has been thawed and re-frosted.
Unlock the answer
question
Fresh fish brought to cook the next day can be safely kept
answer
In the refridgerator
Unlock the answer
question
If shellfish is alive it
answer
Will close up when the shell is tapped.
Unlock the answer
question
Unless it is cooked immediately, the best way to prepared frozen fish prior to cooking is to defrost it
answer
Overnight in the refridgerator
Unlock the answer
question
What happens when cooked and uncooked seafood come in contact?
answer
Cross-contamination
Unlock the answer
question
A cooked shellfish's shell
answer
Opens
Unlock the answer
question
Hot seafood should be kept at
answer
135F
Unlock the answer
question
You handle a lot of seafood and mushrooms on the job. The toxins you may encounter pose a high risk of which kind of contamination?
answer
Chemical
Unlock the answer
question
What is the first step in the preliminary tasks management process completed before implementing a HACCP plan?
answer
Assembling an HACCP team.
Unlock the answer
question
A trap has caught a mouse in your kitchen. What do you do?
answer
Check for biological contamination from blood and dispose of any possible contaminated food.
Unlock the answer
question
You should call the local regulatory authority when you run into which of the following problems?
answer
Water service interrupted for two hours.
Unlock the answer
question
Which problem would best be address by implementing linear product flow and traffic control processes?
answer
Cross-contamination
Unlock the answer
question
You receive an order from a seafood processor whose products have official marks. What does this mean?
answer
The seafood has been federally inspected.
Unlock the answer
question
A busy restaurant is short staffed, so Tom is tasked with the duties of two people. He just trimmed steaks in record time and then hurries over to dice six potatoes with the same knife. What should he do first?
answer
Clean and sanitize the knife.
Unlock the answer
question
You notice that raw fish is displayed next to cooked fish. What does this tell you?
answer
Cross-contamination can occur.
Unlock the answer
question
Selling which kind of seafood would mean that a vendor has to follow additional rules?
answer
Molluscan shellfish.
Unlock the answer
question
How far from the floor should a bottom shelf be to ensure proper protection for foods during storage?
answer
6 inches.
Unlock the answer
question
What is the point of using a brightly colored bandage for a cut on your finger?
answer
It is easily found if it falls into food.
Unlock the answer
