Name: Score:
40 Multiple choice questions
Term 1 of 40
Temp all food cooked in the microwave needs to be cooked
155 Fo
135 Fo
165 Fo
145 Fo
Term 2 of 40
Food that is going to be held longer than ----- hours needs to be labeled
2 Hours
24 Hours
7 Days
48 Hours
Term 3 of 40
The temp that eggs that will be served immediately need to be cooked to
165 Fo
14 Fo
135 Fo
145 Fo
,Term 4 of 40
Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours
4 Hours
7 Days
2 Hours
24 Hours
Term 5 of 40
Air temp ----- that live shellfish, shucked shellfish, milk and eggs should be received
45 Fo
165 Fo
41 Fo
135 Fo
Term 6 of 40
the item being sanitized by heat should be soaked in hot water for at least ---- seconds
2 hours
30 seconds
15 seconds
30 minutes
Term 7 of 40
----hours to use thawed chicken,
7 Days
48 Hours
2 Hours
24 Hours
,Term 8 of 40
When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be
symptoms free for ----- hours before returning to work.
12 hours
24 hours
7 days
48 hours
Term 9 of 40
The temp that a stationary rack dishwasher & first rinse cycle needs to hit
145 Fo
165 Fo
135 Fo
155 Fo
Term 10 of 40
Gloves that are in constant use need to be changed every --- hours
7 Days
2 Hours
4 Hours
7 Inches
Term 11 of 40
Temp that cooked fruits and veggies need to be cooked
155 Fo
145 Fo
135 Fo
45 Fo
, Term 12 of 40
# of people it takes to be an outbreak
24 Hours
165 Fo
155 Fo
2
Term 13 of 40
Temp RATITES (ostrich and emu) needs to be cooked to
145 Fo
155 Fo
135 Fo
160 Fo
Term 14 of 40
Clean and sanitized utensils and tableware need to be stored at least ---- inches off the
ground
6 Inches from the ground.
7 inches
4 inches
6 Inches from the floor.
Term 15 of 40
Check the temp of food every -- hour to leave time for corrective action
7 Inches
4 Hours
2 Hours
7 Days
40 Multiple choice questions
Term 1 of 40
Temp all food cooked in the microwave needs to be cooked
155 Fo
135 Fo
165 Fo
145 Fo
Term 2 of 40
Food that is going to be held longer than ----- hours needs to be labeled
2 Hours
24 Hours
7 Days
48 Hours
Term 3 of 40
The temp that eggs that will be served immediately need to be cooked to
165 Fo
14 Fo
135 Fo
145 Fo
,Term 4 of 40
Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours
4 Hours
7 Days
2 Hours
24 Hours
Term 5 of 40
Air temp ----- that live shellfish, shucked shellfish, milk and eggs should be received
45 Fo
165 Fo
41 Fo
135 Fo
Term 6 of 40
the item being sanitized by heat should be soaked in hot water for at least ---- seconds
2 hours
30 seconds
15 seconds
30 minutes
Term 7 of 40
----hours to use thawed chicken,
7 Days
48 Hours
2 Hours
24 Hours
,Term 8 of 40
When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be
symptoms free for ----- hours before returning to work.
12 hours
24 hours
7 days
48 hours
Term 9 of 40
The temp that a stationary rack dishwasher & first rinse cycle needs to hit
145 Fo
165 Fo
135 Fo
155 Fo
Term 10 of 40
Gloves that are in constant use need to be changed every --- hours
7 Days
2 Hours
4 Hours
7 Inches
Term 11 of 40
Temp that cooked fruits and veggies need to be cooked
155 Fo
145 Fo
135 Fo
45 Fo
, Term 12 of 40
# of people it takes to be an outbreak
24 Hours
165 Fo
155 Fo
2
Term 13 of 40
Temp RATITES (ostrich and emu) needs to be cooked to
145 Fo
155 Fo
135 Fo
160 Fo
Term 14 of 40
Clean and sanitized utensils and tableware need to be stored at least ---- inches off the
ground
6 Inches from the ground.
7 inches
4 inches
6 Inches from the floor.
Term 15 of 40
Check the temp of food every -- hour to leave time for corrective action
7 Inches
4 Hours
2 Hours
7 Days
