FOOD SAFETY TEST BANK QUESTIONS
WITH VERIFIED ANSWERS COMPLETE
REVIEW RESOURCE
●● A Bimetallic Stemmed Thermometer should be easy to read, easy to
clean, and easy to calibrate. It should have an accuracy reading of plus
or minus two degrees, and should have a temping range of?
Answer: 0 - 220 degrees
●● A buser poured some cleaner from its original container into a
smaller working container. What else does the buser need to do?
Answer: Label the working container with its contents
●● A chef pulls a batch of seafood salad from the refrigerator at 10am.
The chef temps the salad, and it is 39 degrees. The seafood salad is
placed on a non-refrigerated food line. What time should the salad be
thrown out?
Answer: 2pm, 71 degrees
●● A combination ice-bath and cooling paddle are an example of?
Answer: cooling method
,●● A cook wore single-use gloves while forming raw ground beef into
patties. The cook continued to wear them while slicing hamburger buns.
What mistake was made?
Answer: The cook did not wash hands and put on new gloves before
slicing the hamburger buns
●● A disease transmitted to people by food and often associated with an
outbreak is known as?
Answer: Foodborne Ilnness
●● A document a foodservice operation uses when they wish to waive or
change a requirement is known as?
Answer: variance
●● A food handler drops the end of a hose into a mop bucket and turns
the water on to fill it. What has the food handler done wrong?
Answer: Created a cross-connection
●● A food handler has been holding chicken salad for sandwiches in a
cold well for seven hours. When she checks the temperature of the
chicken salad, it is 54°F (12°C). What must the food handler do?
Answer: Discard the chicken salad
,●● A food handler who is receiving a food delivery observes signs of
pests in the food. What should be done?
Answer: The shipment should be refused and prevented from entering
the operation.
●● A food handler working in a hotel removes cold tuna salad from the
cooler at 9:00 am and delivers it to a conference room for an 11:00 am
buffet luncheon, where it is held without temperature control. By what
time must the tuna salad be served or thrown out?
Answer: 3 pm
●● A food item that is received with an expired use-by date should be
Answer: rejected
●● A food-contact surface must be cleaned and sanitized
Answer: before working with a different type of food.
●● A handwashing station should have hot and cold water, soap, a way
to dry hands, and a
Answer: garbage container
●● A manager asks a chef to continue cooking chicken breasts after
seeing them cooked to an incorrect temperature. This is an example of
which step in active managerial control?
, Answer: Corrective action
●● A manager walks around the kitchen every hour to answer questions
and to see if staff members are following procedures. This is an example
of which step in active managerial control?
Answer: Management oversight
●● A manager's responsibility to actively control risk factors for
foodborne illnesses is called
Answer: active managerial control
●● A power outage has left hot TCS food out of temperature control for
six hours. What must be done with the food?
Answer: Throw the food away
●● A recall has been issued for a specific brand of orange juice. The
store manager has matched the information from the recall notice to the
item, removed the item from inventory, and stored it in a secure location.
What should the manager do next?
Answer: Label the item to prevent it from accidentally being placed back
in inventory
●● A variance from the local regulatory authority is needed for?
Answer: preserving food by smoking it
WITH VERIFIED ANSWERS COMPLETE
REVIEW RESOURCE
●● A Bimetallic Stemmed Thermometer should be easy to read, easy to
clean, and easy to calibrate. It should have an accuracy reading of plus
or minus two degrees, and should have a temping range of?
Answer: 0 - 220 degrees
●● A buser poured some cleaner from its original container into a
smaller working container. What else does the buser need to do?
Answer: Label the working container with its contents
●● A chef pulls a batch of seafood salad from the refrigerator at 10am.
The chef temps the salad, and it is 39 degrees. The seafood salad is
placed on a non-refrigerated food line. What time should the salad be
thrown out?
Answer: 2pm, 71 degrees
●● A combination ice-bath and cooling paddle are an example of?
Answer: cooling method
,●● A cook wore single-use gloves while forming raw ground beef into
patties. The cook continued to wear them while slicing hamburger buns.
What mistake was made?
Answer: The cook did not wash hands and put on new gloves before
slicing the hamburger buns
●● A disease transmitted to people by food and often associated with an
outbreak is known as?
Answer: Foodborne Ilnness
●● A document a foodservice operation uses when they wish to waive or
change a requirement is known as?
Answer: variance
●● A food handler drops the end of a hose into a mop bucket and turns
the water on to fill it. What has the food handler done wrong?
Answer: Created a cross-connection
●● A food handler has been holding chicken salad for sandwiches in a
cold well for seven hours. When she checks the temperature of the
chicken salad, it is 54°F (12°C). What must the food handler do?
Answer: Discard the chicken salad
,●● A food handler who is receiving a food delivery observes signs of
pests in the food. What should be done?
Answer: The shipment should be refused and prevented from entering
the operation.
●● A food handler working in a hotel removes cold tuna salad from the
cooler at 9:00 am and delivers it to a conference room for an 11:00 am
buffet luncheon, where it is held without temperature control. By what
time must the tuna salad be served or thrown out?
Answer: 3 pm
●● A food item that is received with an expired use-by date should be
Answer: rejected
●● A food-contact surface must be cleaned and sanitized
Answer: before working with a different type of food.
●● A handwashing station should have hot and cold water, soap, a way
to dry hands, and a
Answer: garbage container
●● A manager asks a chef to continue cooking chicken breasts after
seeing them cooked to an incorrect temperature. This is an example of
which step in active managerial control?
, Answer: Corrective action
●● A manager walks around the kitchen every hour to answer questions
and to see if staff members are following procedures. This is an example
of which step in active managerial control?
Answer: Management oversight
●● A manager's responsibility to actively control risk factors for
foodborne illnesses is called
Answer: active managerial control
●● A power outage has left hot TCS food out of temperature control for
six hours. What must be done with the food?
Answer: Throw the food away
●● A recall has been issued for a specific brand of orange juice. The
store manager has matched the information from the recall notice to the
item, removed the item from inventory, and stored it in a secure location.
What should the manager do next?
Answer: Label the item to prevent it from accidentally being placed back
in inventory
●● A variance from the local regulatory authority is needed for?
Answer: preserving food by smoking it
