Practice Test for Wendys Questions and Answers 100% Pass

Practice Test for Wendys Questions and Answers 100% Pass Elderly People - ANSWER-Which group of individuals has a risk of foodborne illness? Seafood - ANSWER-Parasites are commonly associated with Amberjack - ANSWER-Ciguatera toxin is commonly found in Baked Potato - ANSWER-Which is a TCS food? Biological - ANSWER-What type of toxin is Ciguatera toxin? Exclude staff with jaundice from the operation - ANSWER-What should foodservice operators do to prevent the spread of hepatitis A? Wet hands and arms - ANSWER-To wash hands correctly, a food handler must first Control flies inside and outside the operation - ANSWER-What should foodservice operators do to prevent customer illness from Shigella spp.? Bandage the wound with an impermeable cover and wear a single-use glove - ANSWER-What must a food handler with a hand wound do to safely work with food? Plain-band ring - ANSWER-What item is considered acceptable work attire for a food handler? Handling raw meat, poultry, or seafood - ANSWER-What task requires food handlers to wash their hands before and after doing it? Copyright © OLIVIAWEST2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED Copyright ©Stuvia International BV Page 2/11 The food handler is wearing gloves that have been torn - ANSWER-Which action requires a food handler to change gloves? Place the thermometer stem into an opened container - ANSWER-How would the temperature of a shipment of cottage cheese be taken when it arrives at an operation? The receiving temperature is 50 F - ANSWER-When should a shipment of fresh chicken be rejected? Below pork roasts - ANSWER-Where should ground fish be stored in a cooler? 7 Days - ANSWER-What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 F? Lettuce, fresh halibut, fresh beef roast, ground chicken - ANSWER-In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? Occupational Safety and Health Administration - ANSWER-What organization requires Material Safety Data Sheets? 135 F - ANSWER-What is the minimum internal cooking temperature for rice that is hot-held for service? Rare Cheeseburgers - ANSWER-What food item does the Food and Drug Administration advise against offering on a Children's menu? 165 F for 15 seconds - ANSWER-TCS food reheated for hot-holding must reach what temperature? Place the item on a prep counter - ANSWER-What method should never be used to thaw food? 165 F for 15 seconds - ANSWER-Food that is partially cooked and then finished just before service must be heated to what temperature? Copyright © OLIVIAWEST2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED Copyright ©Stuvia International BV Page 3/11 6 - ANSWER-Food held at 41 F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? 4 hours - ANSWER-Hot TCS food can be held without temperature control for a maximum of? Unopened pre-packaged food - ANSWER-Which food may be re-served to customers? To reduce hazards to safe levels - ANSWER-What is the purpose of setting critical limits in a HACCP plan? 171 F - ANSWER-What is the minimum water temperature required when using hot water to sanitize objects? Corrective Action - ANSWER-What HACCP principle is being practiced when food handlers rehash melons that have surface dirt? Allowing the surface to air-dry - ANSWER-What is the final step in cleaning and sanitizing a prep table? 30 Seconds - ANSWER-What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? Every 4 hours - ANSWER-If a food-contact surface is in con