PREMIER FOOD SAFETY EVALUATION EXAMS
ACTUAL QUESTIONS AND ANSWERS SURE A+
✔✔wiping cloths and Rags that are used for wiping down non-food contact services
such as counters and walls should be
A. discarded after one year
B. laundered after each use
C. stored in a sanitizing solution
D. wrong out frequently in hot water - ✔✔stored in sanitizing solution
✔✔to properly monitor the strength of a chemical sanitizing solution, a food service
manager should
A. measure the temperature of the solution
B. observe the color of the solution
C. use the test strips to measure proper PPM (parts per million)
D. check the cleanliness of the plates being sanitized - ✔✔use the test strips to
measure proper PPM
✔✔all of the following may be used for chemically sanitizing food contact surfaces
except a
A. quaternary ammonium
B. chlorine
C. iodine
, D. degreaser - ✔✔degreaser
✔✔the first step in cleaning electric food preparation equipment is to
A. disassemble all removable parts
B. disconnect the power
C. Wash food contact services in rinse with a chemical sanitizer
D. wipe down the non-food contact surfaces and allow all the parts to air-dry -
✔✔disconnect the power
✔✔containers of poisonous or toxic materials must be
A. clearly labeled according to law and locked up
B. stored outside the premises
C. color coded by category
D. stored in dry storage areas - ✔✔clearly labeled according to law and locked up
✔✔all of the following can lead to the chemical contamination of food except
a. cooking tomato sauce in a copper pot
B. using a backflow prevention device on a carbonated beverage dispenser
C. storing orange juice and a tin container
D. serving fruit punch in a galvanized tub - ✔✔using a backflow prevention device on a
carbonated beverage dispenser
✔✔which of the following food products has been properly cooked?
A. whole roasted chicken cooked to an internal temperature of 125° f for 15 seconds
B. ground beef patty cooked to an internal temperature of 155° f for 5 sec
C. pork chop cooked to an internal temp of 145° f for 15 sec
D. whole turkey cooked to an internal temp of 155° f for 15 sec - ✔✔pork chop cooked
to an internal temp of 145° f for 15 sec
✔✔which of the following is the proper procedure for delivering prepared hot food off-
site?
A. reheat the food to 165° immediately
B. Cook all fresh foods at the point of delivery
C. maintain hot food temp above 135° f
D. drive to the off-site location as quickly as possible - ✔✔maintain hot food temp above
135°
✔✔which of the following is considered criteria for rejection when receiving a fresh fish
delivery?
A. shiny skin
B. Bright and clear eyes
C. soft flesh
D. Little or no fishy smell - ✔✔soft flesh
ACTUAL QUESTIONS AND ANSWERS SURE A+
✔✔wiping cloths and Rags that are used for wiping down non-food contact services
such as counters and walls should be
A. discarded after one year
B. laundered after each use
C. stored in a sanitizing solution
D. wrong out frequently in hot water - ✔✔stored in sanitizing solution
✔✔to properly monitor the strength of a chemical sanitizing solution, a food service
manager should
A. measure the temperature of the solution
B. observe the color of the solution
C. use the test strips to measure proper PPM (parts per million)
D. check the cleanliness of the plates being sanitized - ✔✔use the test strips to
measure proper PPM
✔✔all of the following may be used for chemically sanitizing food contact surfaces
except a
A. quaternary ammonium
B. chlorine
C. iodine
, D. degreaser - ✔✔degreaser
✔✔the first step in cleaning electric food preparation equipment is to
A. disassemble all removable parts
B. disconnect the power
C. Wash food contact services in rinse with a chemical sanitizer
D. wipe down the non-food contact surfaces and allow all the parts to air-dry -
✔✔disconnect the power
✔✔containers of poisonous or toxic materials must be
A. clearly labeled according to law and locked up
B. stored outside the premises
C. color coded by category
D. stored in dry storage areas - ✔✔clearly labeled according to law and locked up
✔✔all of the following can lead to the chemical contamination of food except
a. cooking tomato sauce in a copper pot
B. using a backflow prevention device on a carbonated beverage dispenser
C. storing orange juice and a tin container
D. serving fruit punch in a galvanized tub - ✔✔using a backflow prevention device on a
carbonated beverage dispenser
✔✔which of the following food products has been properly cooked?
A. whole roasted chicken cooked to an internal temperature of 125° f for 15 seconds
B. ground beef patty cooked to an internal temperature of 155° f for 5 sec
C. pork chop cooked to an internal temp of 145° f for 15 sec
D. whole turkey cooked to an internal temp of 155° f for 15 sec - ✔✔pork chop cooked
to an internal temp of 145° f for 15 sec
✔✔which of the following is the proper procedure for delivering prepared hot food off-
site?
A. reheat the food to 165° immediately
B. Cook all fresh foods at the point of delivery
C. maintain hot food temp above 135° f
D. drive to the off-site location as quickly as possible - ✔✔maintain hot food temp above
135°
✔✔which of the following is considered criteria for rejection when receiving a fresh fish
delivery?
A. shiny skin
B. Bright and clear eyes
C. soft flesh
D. Little or no fishy smell - ✔✔soft flesh
