Food Safety Exam|180 Questions and
Answers with 100% Verified Scores
Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. -
-True
-For PHF with high water activity, cold holding temperatures should be
maintained at 41 degrees or less. - -True
-Bacteria grow best in warm, dry food. - -False
-Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - -
True
-When receiving a delivery what should be stored first? - -Eggs, milk, and
butter
-For food safety purpose, at what temperature should you keep cold foods? -
-41 degrees or below
-Who is highly susceptible population for food-borne illness? - --Preschool
aged children
-Pregnant women
-Individuals with impaired immune systems
-Older adults in health care facilities
-What is not accurate about hand washing sinks? - -It's okay to wash a few
small dishes in the hand washing sink.
-What are good hygiene pratices? - --Having cleaned and trimmed
fingernails
-Washing hands appropriately
-Not wearing any jewelry
-When is it necessary for an associate to report their illness symptoms to a
manager? - -Before working with food
-What should you do when an associate says they have food-borne illness? -
-Remove associate from food handling area
-What symptom is an employee not required to report to their manager? - -
Gout or swollen ankles
, -If you are not sick, but someone in your family has been diagnosed with
one of the big five food-borne illness, is it okay to work food area? - -No
-Single use gloves should be changed after what situation? - --Whenever
they become soiled
-After touching unsanitary surfaces
-When changing tasks
-Do you need to wash your hands after touching tobacco porducts? - -Yes
-Correct steps for hand-washing in order. - -Wet, soap, later, rinse, dry
-All ready to eat food, excluding milk crates and pressured beverage
containers must be stored no less than 6 inches above floor. - -True
-Raw ready to eat food, such as sushi, does not need to be separated from
raw animal products. - -False
-Toxic materials and personal care items as lotions, must have the
manufactures label on them. - -True
-Is it okay to store food in a container that previously held a toxic material? -
-No
-What do you do if you believe food product has been contaminated? - -
Disgard
-How should you store a clean glass cup? - -Inverted or bottom up in a
clean, dry location
-What is not true when it comes to refrigerator items? - -Shelves should be
lined with shallow pans to prevent cross contaimination
-What will minimize cross-contaimination? - -Raw beef below vegetables
-Where should deli meat be stored? - -Above raw chicken
-Toxic containers should be washed, rinsed, and sanitize before use? - -
False, never use
-You should never display ready to eat foods besides raw animal products
without a proper divider. - -True
-Always store ready to eat foods below raw products. - -False
Answers with 100% Verified Scores
Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. -
-True
-For PHF with high water activity, cold holding temperatures should be
maintained at 41 degrees or less. - -True
-Bacteria grow best in warm, dry food. - -False
-Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - -
True
-When receiving a delivery what should be stored first? - -Eggs, milk, and
butter
-For food safety purpose, at what temperature should you keep cold foods? -
-41 degrees or below
-Who is highly susceptible population for food-borne illness? - --Preschool
aged children
-Pregnant women
-Individuals with impaired immune systems
-Older adults in health care facilities
-What is not accurate about hand washing sinks? - -It's okay to wash a few
small dishes in the hand washing sink.
-What are good hygiene pratices? - --Having cleaned and trimmed
fingernails
-Washing hands appropriately
-Not wearing any jewelry
-When is it necessary for an associate to report their illness symptoms to a
manager? - -Before working with food
-What should you do when an associate says they have food-borne illness? -
-Remove associate from food handling area
-What symptom is an employee not required to report to their manager? - -
Gout or swollen ankles
, -If you are not sick, but someone in your family has been diagnosed with
one of the big five food-borne illness, is it okay to work food area? - -No
-Single use gloves should be changed after what situation? - --Whenever
they become soiled
-After touching unsanitary surfaces
-When changing tasks
-Do you need to wash your hands after touching tobacco porducts? - -Yes
-Correct steps for hand-washing in order. - -Wet, soap, later, rinse, dry
-All ready to eat food, excluding milk crates and pressured beverage
containers must be stored no less than 6 inches above floor. - -True
-Raw ready to eat food, such as sushi, does not need to be separated from
raw animal products. - -False
-Toxic materials and personal care items as lotions, must have the
manufactures label on them. - -True
-Is it okay to store food in a container that previously held a toxic material? -
-No
-What do you do if you believe food product has been contaminated? - -
Disgard
-How should you store a clean glass cup? - -Inverted or bottom up in a
clean, dry location
-What is not true when it comes to refrigerator items? - -Shelves should be
lined with shallow pans to prevent cross contaimination
-What will minimize cross-contaimination? - -Raw beef below vegetables
-Where should deli meat be stored? - -Above raw chicken
-Toxic containers should be washed, rinsed, and sanitize before use? - -
False, never use
-You should never display ready to eat foods besides raw animal products
without a proper divider. - -True
-Always store ready to eat foods below raw products. - -False
