Safe Staff Exam Questions With Correct Answers
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What //is //FIFO?
A. //A //method //of //stock //rotation //that //uses //products //in //the //order //they //are //received
B. //Using //products //fast
C. //The //employee //with //the //highest //food //sales
D. //Dealing //with //customer //service //problems //- //CORRECT //ANSWERS(S)✔✔A. //A //method //of
//stock //rotation //that //uses //products //in //the //order //they //are //received
Which //of //the //following //is //not //a //TCS //food?
A. //Ground //beef
B. //Shellfish
C. //The //employee //with //the //highest //food //sales
D. //Dealing //with //customer //service //problems //- //CORRECT //ANSWERS(S)✔✔A. //Ground //beef
What //is //the //recommended //minimum //internal //cooking //temperature //for //poultry, //reheated
//or //stuffed //meats?
A. //145 //degrees //F
B. //135 //degrees //F
C. //165 //degrees //F
D. //155 //degrees //F //- //CORRECT //ANSWERS(S)✔✔C. //165 //degrees //F
Which //of //the //following //is //acceptable //for //employee //handwashing?
A. //A //food //preparation //sink
B. //A //designated //handwashing //sink
C. //Rinsing //hands //in //a //bucket //filled //with //sanitizing //solution
,D. //The //mop //sink //by //the //back //door //- //CORRECT //ANSWERS(S)✔✔B. //A //designated
//handwashing //sink
What //is //the //minimum //internal //holding //temperature //for //hot //food?
A. //165 //degrees //F
B. //155 //degrees //F
C. //145 //degrees //F
D. //135 //degrees //F //- //CORRECT //ANSWERS(S)✔✔D. //135 //degrees //F
What //can //happen //if //raw //foods //come //into //contact //with //cooked //ready-to-eat //foods?
A //The //raw //food //will //cook
B. //Food //preparation //time //will //decrease
C. //Cross-contamination //may //occur
D. //Time/temperature //abuse //may //occur //- //CORRECT //ANSWERS(S)✔✔C. //Cross-
contamination //may //occur
Which //is //the //best //way //to //prevent //cross-contamination?
A. //Not //eating //at //work
B. //Frequent //and //proper //handwashing
C. //Removing //jewelry //before //work
D. //Take //a //shower //after //work //- //CORRECT //ANSWERS(S)✔✔A //Not //eating //at //work
Why //are //employees //prohibited //from //eating //while //working?
A. //Employees //sell //more //food //if //they //are //hungry
B. //It's //rude
C. //It's //unprofessional
, D. //Eating //can //contaminate //hands, //which //can //cross-contaminate //to //a //customer's //food //-
CORRECT //ANSWERS(S)✔✔D. //Eating //can //contaminate //hands, //which //can //cross-
//
contaminate //to //a //customer's //food
Which //of //the //following //methods //is //acceptable //for //drying //hands?
A. //A //towel //from //the //sanitizer //bucket
B. //An //apron
C. //A //single //use //disposable //paper //towel
D. //Wiping //hands //on //clean //pants //- //CORRECT //ANSWERS(S)✔✔C. //A //single //use //disposable
//paper //towel
What //should //an //employee //do //first //before //cleaning //the //meat //slicer?
A. //Wear //gloves
B. //Disconnect //the //power
C. //Call //a //manager
D. //Take //a //break //- //CORRECT //ANSWERS(S)✔✔B. //Disconnect //the //power
What //temperature //must //plain, //potable //hot //water //be //for //use //as //a //sanitizer //to //kill
//microorganisms?
A. //145 //degrees //F
B. //171 //degrees //F
C. //75 //degrees //F
D. //41 //degrees //F //- //CORRECT //ANSWERS(S)✔✔B. //171 //degrees //F
What //is //the //minimum //cooking //temperature //required //to //destroy //potential
//microorganisms //in //ground //beef:
A. //135 //degrees //F
// // // // // // //
What //is //FIFO?
A. //A //method //of //stock //rotation //that //uses //products //in //the //order //they //are //received
B. //Using //products //fast
C. //The //employee //with //the //highest //food //sales
D. //Dealing //with //customer //service //problems //- //CORRECT //ANSWERS(S)✔✔A. //A //method //of
//stock //rotation //that //uses //products //in //the //order //they //are //received
Which //of //the //following //is //not //a //TCS //food?
A. //Ground //beef
B. //Shellfish
C. //The //employee //with //the //highest //food //sales
D. //Dealing //with //customer //service //problems //- //CORRECT //ANSWERS(S)✔✔A. //Ground //beef
What //is //the //recommended //minimum //internal //cooking //temperature //for //poultry, //reheated
//or //stuffed //meats?
A. //145 //degrees //F
B. //135 //degrees //F
C. //165 //degrees //F
D. //155 //degrees //F //- //CORRECT //ANSWERS(S)✔✔C. //165 //degrees //F
Which //of //the //following //is //acceptable //for //employee //handwashing?
A. //A //food //preparation //sink
B. //A //designated //handwashing //sink
C. //Rinsing //hands //in //a //bucket //filled //with //sanitizing //solution
,D. //The //mop //sink //by //the //back //door //- //CORRECT //ANSWERS(S)✔✔B. //A //designated
//handwashing //sink
What //is //the //minimum //internal //holding //temperature //for //hot //food?
A. //165 //degrees //F
B. //155 //degrees //F
C. //145 //degrees //F
D. //135 //degrees //F //- //CORRECT //ANSWERS(S)✔✔D. //135 //degrees //F
What //can //happen //if //raw //foods //come //into //contact //with //cooked //ready-to-eat //foods?
A //The //raw //food //will //cook
B. //Food //preparation //time //will //decrease
C. //Cross-contamination //may //occur
D. //Time/temperature //abuse //may //occur //- //CORRECT //ANSWERS(S)✔✔C. //Cross-
contamination //may //occur
Which //is //the //best //way //to //prevent //cross-contamination?
A. //Not //eating //at //work
B. //Frequent //and //proper //handwashing
C. //Removing //jewelry //before //work
D. //Take //a //shower //after //work //- //CORRECT //ANSWERS(S)✔✔A //Not //eating //at //work
Why //are //employees //prohibited //from //eating //while //working?
A. //Employees //sell //more //food //if //they //are //hungry
B. //It's //rude
C. //It's //unprofessional
, D. //Eating //can //contaminate //hands, //which //can //cross-contaminate //to //a //customer's //food //-
CORRECT //ANSWERS(S)✔✔D. //Eating //can //contaminate //hands, //which //can //cross-
//
contaminate //to //a //customer's //food
Which //of //the //following //methods //is //acceptable //for //drying //hands?
A. //A //towel //from //the //sanitizer //bucket
B. //An //apron
C. //A //single //use //disposable //paper //towel
D. //Wiping //hands //on //clean //pants //- //CORRECT //ANSWERS(S)✔✔C. //A //single //use //disposable
//paper //towel
What //should //an //employee //do //first //before //cleaning //the //meat //slicer?
A. //Wear //gloves
B. //Disconnect //the //power
C. //Call //a //manager
D. //Take //a //break //- //CORRECT //ANSWERS(S)✔✔B. //Disconnect //the //power
What //temperature //must //plain, //potable //hot //water //be //for //use //as //a //sanitizer //to //kill
//microorganisms?
A. //145 //degrees //F
B. //171 //degrees //F
C. //75 //degrees //F
D. //41 //degrees //F //- //CORRECT //ANSWERS(S)✔✔B. //171 //degrees //F
What //is //the //minimum //cooking //temperature //required //to //destroy //potential
//microorganisms //in //ground //beef:
A. //135 //degrees //F
