Name: Score:
80 Multiple choice questions
Term 1 of 80
Which individual should apply pesticides in a foodservice operation?
person in charge
designated pest employee
pest control operator
active managerial control.
Term 2 of 80
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food.
Return the recalled item to the supplier for a refund.
Dispose of the recalled item immediately in regular trash.
Mix the recalled item with other food to hide it.
Term 3 of 80
How high must legs be on table-mounted equipment?
70°f (21°c)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
135°f (57°c)
,Term 4 of 80
Grease and condensation buildup on surfaces can be avoided with correct
ventilation
cross contamination
moisture
exposure protection
Term 5 of 80
Which does not require sanitizing?
ladle
walls
tongs
spatula
Term 6 of 80
A handwashing station should have hot and cold water, soap, a way to dry hands, and a
clock
discard the chicken salad
rinsing
garbage container
Term 7 of 80
How should the temperature of a shipment of sour cream be taken when it arrives at an
operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
Check the temperature of the sour cream by tasting it.
Take the temperature of the sour cream by placing the container in hot water.
Measure the temperature of the sour cream by holding it in your hand.
,Term 8 of 80
To prevent food allergens from being transferred to food,
clean and sanitize utensils before use
cooking food to the right temperature
keep all areas of the facility clean and pest free
rinsing, scraping, or soaking items
Term 9 of 80
An imminent health hazard, such as a water supply interruption, requires immediate correction
or
closure of the operation
active management control
name of the food
evaluation of the situation
Term 10 of 80
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
moisture
oxygen
ventilation
wheat
Term 11 of 80
Hot TCS food being hot-held for service must be at what temperature?
70°F (21°C)
135°F (57°C) or above
135°F (57°C)
Rare cheeseburgers
, Term 12 of 80
Which is a chemical contaminant?
Tomato juice served in a pewter pitcher
Freshly squeezed orange juice
Bottled water from a reputable brand
Canned fruit in syrup
Term 13 of 80
After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic
Term 14 of 80
Where should food handlers wash their hands?
Designated sink for handwashing
Prep sink
In a designated area, away from food
Clearing tables
80 Multiple choice questions
Term 1 of 80
Which individual should apply pesticides in a foodservice operation?
person in charge
designated pest employee
pest control operator
active managerial control.
Term 2 of 80
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food.
Return the recalled item to the supplier for a refund.
Dispose of the recalled item immediately in regular trash.
Mix the recalled item with other food to hide it.
Term 3 of 80
How high must legs be on table-mounted equipment?
70°f (21°c)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
135°f (57°c)
,Term 4 of 80
Grease and condensation buildup on surfaces can be avoided with correct
ventilation
cross contamination
moisture
exposure protection
Term 5 of 80
Which does not require sanitizing?
ladle
walls
tongs
spatula
Term 6 of 80
A handwashing station should have hot and cold water, soap, a way to dry hands, and a
clock
discard the chicken salad
rinsing
garbage container
Term 7 of 80
How should the temperature of a shipment of sour cream be taken when it arrives at an
operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
Check the temperature of the sour cream by tasting it.
Take the temperature of the sour cream by placing the container in hot water.
Measure the temperature of the sour cream by holding it in your hand.
,Term 8 of 80
To prevent food allergens from being transferred to food,
clean and sanitize utensils before use
cooking food to the right temperature
keep all areas of the facility clean and pest free
rinsing, scraping, or soaking items
Term 9 of 80
An imminent health hazard, such as a water supply interruption, requires immediate correction
or
closure of the operation
active management control
name of the food
evaluation of the situation
Term 10 of 80
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
moisture
oxygen
ventilation
wheat
Term 11 of 80
Hot TCS food being hot-held for service must be at what temperature?
70°F (21°C)
135°F (57°C) or above
135°F (57°C)
Rare cheeseburgers
, Term 12 of 80
Which is a chemical contaminant?
Tomato juice served in a pewter pitcher
Freshly squeezed orange juice
Bottled water from a reputable brand
Canned fruit in syrup
Term 13 of 80
After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic
Term 14 of 80
Where should food handlers wash their hands?
Designated sink for handwashing
Prep sink
In a designated area, away from food
Clearing tables
