1. A bacterial spore is:
a. Bacterial dung
b. A resistant resting phase which can sometimes resist high heat
c. There is no such thing as a bacterial spore. They are different genus.
d. All of the above
2. Which are the three basic types of contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal
3. The acronym for the 6 major variables that affect the growth of bacteria is
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish
6. Which of the following ranges represents the correct Temperature Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper.
a. True
b. False
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs
9. When looking at the unfortunate reality of intentional contaminations you should consider suppliers but not employees.
a. True
b. False
10. Eight major foods are believed to account for 90% of all food allergies. Which of the following is not one of these 8 foods?
a. Milk
b. Eggs
c. Wheat
d. Fruit
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath
12. The main purpose of protective clothing on food handlers is to
a. Protect other clothing from becoming soiled
b. Protect food from contamination
c. Maintain a professional appearance
d. There is no such thing as protective clothing
13. Washing hands before returning to work after smoking is not essential because the smoke has a natural antibacterial in it.
a. True
b. False
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods
15. Which of the following is an example of possible cross-contamination?
a. Raw chicken dripping onto raw beef
b. Using a cutting board to trim pork and then chop lettuce without cleaning and sanitizing in between
c. Uncooked shrimp being de-veined above potato salad
d. All of the above
16. FIFO stands for
a. Food infected with foreign object
b. Fixed inventory, fixed operating
c. First in, first out
d. Something from Jack and the bean stalk
17. ROP stands for
a. Reduced Oxygen Packaging
b. Ready to Open Product
c. Report Operating Problems
d. Reversible Oscillating Penlights
18. “Slacking” is a food preparation term used in reference with which process?
a. Cooking
b. Cooling
c. Freezing
d. Thawing
19. For reheating and hot holding food, it should be heated to 165°F and then held at ____________ temperature.
a. 165°F
b. 141°F
c. 135°F
d. 125°F
20. Backflow with water is concerned with
a. Drinking out of the same glass as someone else
b. Reverse flow of dirty water into potable water system because of no air gap in line
c. Reverse hand slap after washing hands
d. Delivering a snappy zinger and accidentally spitting on someone
21. Cleaning and sanitizing mean the same thing and are interchangeable.
a. True
b. False
22. A “Quat” is
a. An exercise for the legs
b. A small fruit of the citrus family
c. Quarantined and Analyzed Protein
d. Quaternary ammonium compound
23. A “Quat” is used in which process
a. Cooking
b. Cleaning
c. Sanitizing
d. Cooling
24. CIP is a term that would be used when cleaning and sanitizing which of the following:
a. Cutting boards
b. Knives
c. Table mounted Slicer
e. All of the above
25. Mice are falsely characterized. They are not dirty or carry disease. They only tend to scare people.
a. True
b. False
26. An example of a CCP would be ensuring a chicken breast is cooked to 165°F for at least 15 seconds.
a. True
c. False
27. An acute illness refers to a small, but persistent condition such as halitosis.
a. True
b. False
28. Which of the following would be included in a good food safety management system?
a. Company policies
b. Company procedures
c. Company practices
d. All of the above
29. An aerobe is
a. Organic oxygen
b. An warm-up program
c. An organism that depends on oxygen to live
d. An organism the requires the absence of oxygen to live
30. Most bacteria prefer a pH of
a. 20 to 30 seconds
b. 41°F to 135°F
c. Between 4.5 and 7
d. Non-sanitized surfaces
31. If the symptom includes vomiting and diarrhea, it can only be a virus and not bacterial.
a. True
b. False
32. Which is another term for Norovirus?
a. Shiga toxin-producing E. coli 017:57
b. Listeria monocytogenes
c. Viral gastroenteritis
d. Hepatitis A
33. Which of the following is included in the list of poisonous or potentially poisonous plants?
a. Rhubarb leaves
b. Daffodil bulbs
c. Fava Beans
d. All of the above
34. A chemical contamination is a form of physical contamination
a. True
b. False
35. The Food Code is issued by the FDA every 4 years.
a. True
b. False
36. Which of the following is the correct acronym for the food safety management system that identifies, evaluates and controls hazards that are significant to food safety?
37. There are how many principles in a hazard analysis and critical control point plan?
a. 7
b. 15
c. 4
d. Depends on the operation
38. Handwashing sinks may be interchangeable with prep sinks if there is sufficient soap and towels available.
a. True
b. False
39. Non-food contact equipment must be all except
a. Smooth
b. Waterproof
c. Tempered
d. Corrosion resistant
40. If hot water is used to sanitize objects, which of the following is true
a. It must be sanitized with a chemical in addition to hot water
b. It must be immersed for at least 30 seconds at 171°F
c. Chlorine must be added to the water at a rate 4ppm
d. Hot water is not a suitable way to sanitize
1. All vehicles and trucks delivering food products SHOULD be checked:
A. To be sure the food was not exposed to contamination during shipping
B. To make sure the shipper is local
C. For signs of too many miles on the truck
D. To be sure the truck is refrigerated
2. The principle of “First In, First Out” (FIFO) refers to the practice of:
A. Serving customers in the order in which they arrive
B. Having the manager arrive first and leave last
C. Attending to problems as they arise
D. Using products in the order in which they are received
3. All canned goods MUST be checked thoroughly when received and:
A. When stored
B. At the end of the shift
C. Just before you use them
D. After the expiration date has passed
4. Potentially hazardous foods (PHFs), such as raw meat and poultry, SHOULD be stored:
A. Between 31°F and 130°F
B. Between 41°F and 135°F
C. At 41°F or below
D. At 35°F or below
5. Poultry, stuffed pork or beef SHOULD be reheated rapidly to an internal temperature of:
A. 130°F or higher
B. 140°F or higher
C. 160°F or higher
D. 165°F or higher
6. All foods MAY be thawed in each of the following ways except:
A. Under refrigeration at 41°F or below
B. Under cold drinking quality water
C. As part of the conventional cooking process
D. On the counter at room temperature
7. During service, hot food SHOULD be held at or above which of the following temperatures?
A. 125°F
B. 130°F
C. 135°F
D. 140°F
8. What SHOULD leftovers be stored in?
A. Any pan or bucket available
B. Uncovered food containers
C. Covered food containers
D. Galvanized containers
9. What is the biggest problem with mixing together raw and cooked foods?
A. Product texture
B. Uneven temperatures
C. Cross-connection
D. Cross-contamination
10. Which of the following is the BEST way to prevent food contamination?
A. Covering your mouth when you sneeze
B. Frequently and effectively washing your hands
C. Smoking only in designated areas
D. Bathing every day
11. Which of the following is a safe food practice?
A. Thawing meat on a table overnight
B. Wrapping cooked and raw meat together to save materials
C. Cooling cooked meat rapidly for storing
D. Reheating cooked meat in a steam table
12. Where can food service employees smoke?
A. In food storage areas
B. In linen storage areas
C. In areas where utensils are cleaned
D. In designated areas
13. Salmonella is found MOST often in:
A. Poultry
B. Fresh vegetables
C. Citrus fruit
D. Foods with a high pH
14. Ice SHOULD be served using:
A. A clean hand
B. A gloved hand
C. A water glass
D. A plastic or metal scoop
15. Which bacteria are commonly linked with cooked rice or pasta dishes?
A. Shigella spp.
B. Campylobacter jejuni
C. Listeria monocytogenes
D. Bacillus cereus
16. Each of the following factors EXCEPT which affects the growth rate of bacteria?
A. Acidity
B. Amount of oxygen present
C. Density
D. How long the food has been around
17. A food handler MUST be excluded from a food facility for having:
B. Jaundice
C. Sore throat with fever
D. Cut on the hand
18. The temperature danger zone for food is considered:
A. 41°F to 70°F
B. 41°F to 130°F
C. 41°F to 135°F
D. 70°F to 135°F
19. People who have a disease but do not show symptoms are called:
A. Lucky
B. Carriers
C. Hygienists
20. Food safety hazards that MAY cause food to be unsafe for consumption can be:
A. Physical, social, chemical
B. Biological, chemical, acidic
C. Biological, chemical, physical
D. Physical, biological, electrical
21. The PRIMARY goal of IPM is:
A. Teach your employees how to use pesticides correctly
B. Make sure your customers do not know you have pests
C. Keep pests out of your facility to begin with
D. Learn how to correctly identify signs of pest infestation
22. What are MSDSs used for?
A. To determine how thoroughly an item has been cleaned
B. To provide information on all chemicals in the facility
C. To provide information on all equipment in the facility
D. To determine ingredients to be used in food preparation
23. How can an employee be CERTAIN the chemical sanitizer being used in the manual sink is the correct strength?
A. Follow directions on the chemical exactly
B. Use a test kit to measure the concentration
C. Put enough water in the sink until the color looks right
D. Ask the manager for help
24. What is the MAXIMUM acceptable receiving temperature of a PHF / TCS?
A. 38°F
B. 40°F
C. 41°F
D. 43°F
25. What is the CORRECT way to measure the temperature of raw meat, poultry and fish upon delivery?
A. Measure the temperature of the delivery truck
B. Measure the temperature of container in which the products have been transported
C. Measure the internal temperature of each product
D. Measure the surface temperature of each product
26. A handwashing sink MUST be used for:
A. Washing hands only
B. Rinsing fruits and vegetables
C. Thawing food under running water
D. Washing a utensil that has fallen on the floor
27. Which of the following is NOT recommended for drying hands:
A. Air drying
B. Wiping them on an apron
C. Paper towels
D. Forced-air blower
28. Staphylococcal food intoxication is caused by bacteria that are commonly found:
A. In dairy products, including milk and ice cream
B. On the skin and in the nose, mouth and throat of healthy people
C. In areas having poor ventilation and high temperatures
D. In many times of fish and shellfish
29. Employees SHOULD wash their hands and change their gloves after:
A. Using the toilet
B. Handling raw poultry or meat
C. Answering the telephone
D. All of the above
30. A food handler receives a delivery. The meats are found to be at 39°F. The lettuce is found to be 49°F. What should the food handler do?
A. Reject the entire shipment
B. Accept the meat and reject the lettuce
C. Accept the lettuce and reject the meat
D. Accept the entire shipment
31. For manual sanitizing of dishes and utensils, immerse them in an approved chemical and water solution at a temperature of at LEAST:
A. 41°F
B. 100°F
C. 135°F
D. 171°F
32. After utensils have been manually cleaned and sanitized, the NEXT step in the process is to:
A. Dry the utensils with a single-use towel
B. Let the utensils air dry
C. Store the utensils in a clean, safe place
D. Bring the utensils to the food preparation area
33. To prevent cross-contamination, food contact surfaces MUST be cleaned and sanitized:
A. Once a day
B. Twice a day
C. After each shift
D. After each use
34. Food preparation areas should NOT be located under:
A. Ventilation hoods
B. Bright lights
C. Water lines
D. Fire-protection sprinkler heads
35. Wiping cloths that are used for non-food contact surfaces such as counters and dining table tops SHOULD be:
A. Discarded after one use
B. Laundered after each use
C. Stored in a sanitizing solution
D. Wrung out frequently in hot water
36. Which of the following may NOT be used for chemically sanitizing food-contact surfaces?
A. Quaternary ammonium compounds
B. Chlorine
C. Iodine
D. Bromine
37. Chemicals SHOULD be:
A. Stored in their original container
B. Stored outside of the premises
C. Color coded by category
D. Stored in dry storage areas
38. Pesticides SHOULD be:
A. Applied by a manager
B. Used each time a pest is suspected in the facility
C. Applied by a pest control operator
D. Applied by a health inspector
39. What is the PURPOSE of sanitizing?
A. Removing residue, dirt and grease
B. Cleaning a surface well enough to pass inspection
C. Reducing microorganisms to a safe level
D. Not having to scrub so hard
40. What is the BEST way to prevent backflow?
A. Vacuum breaker
B. Cross-connection
C. Clean drains
D. Air gap
40. What is the BEST way to prevent backflow?
A. Vacuum breaker
B. Cross-connection
C. Clean drains
D. Air gap
41. Which government organization is responsible for writing foodservice guidelines?
42. A PHF / TCS MUST be reheated to _____ for _____ within _____.
A. 135°F / 20 sec / 2 hours
B. 145°F / 15 sec / 1 hour
C. 155°F / 20 sec / 1 hour
D. 165°F / 15 sec / 2 hours
43. Managers can BEST help their employees to maintain good personal hygiene by:
A. Washing their hands after using the restroom
B. Letting the employees know when they need to shower
C. Modeling proper hygiene at all times
D. Wearing a hair net
44. Ground meats SHOULD be cooked to a minimum internal temperature of:
A. 135°F
B. 145°F
C. 155°F
D. 165°F
45. Employee training SHOULD be done:
A. Upon hire
B. After a food safety violation
C. On a regular basis
D. All of the above
46. Signs of a possible cockroach infestation include:
A. Damaged packaging
B. Gnawing, scratching noises
C. Unusual smells
D. Fur
47. What is the first step in developing a HACCP Plan?
A. Organize your HACCP team
B. Hazard analysis
C. Identify critical control points
D. Discuss corrective actions
48. Which pathogen MUST live in or on a host to survive?
A. Clostridium perfringens
B. Norovirus
C. Cryptosporidium parvum
D. Both B and C
49. Three people who ate hamburgers in the same restaurant came down with nausea, vomiting and a fever that night. The pathogen most likely responsible for their illness is:
A. Campylobacter jejuni
B. Bacillus cereus
C. Listeria monocytogenes
D. Salmonella spp.
50. Before being cooked and served, raw fruits and vegetables SHOULD be thoroughly washed with:
A. Mineral oil
B. Natural fruit or vegetable juice
C. Drinking quality water
D. Non-potable water