Learn2Serve Food Handler Training Course (ANSI
Accredited): Questions And Answers
Why is jewelry inappropriate to wear in the kitchen? Right Ans - Both b
and c.
It can harbor bacteria.
It can catch on equipment.
How long must you immerse equipment and utensils in a non-chlorine
sanitizing solution? Right Ans - 30 seconds
An organism that lives in or on another organism, often with harmful side
effects, but without benefits is a: Right Ans - Parasite
When kitchen workers are preparing food it is very important to mark any
food that will be held for more than 24 hours. Health inspectors want to see
that no potentially hazardous (TCS) foods are kept more than Right Ans - 7
days
The preservation technique that attempts to remove moisture is: Right Ans
- Dehydration
Before you prepare a new raw animal food on a cutting board, you must
Right Ans - clean, rinse and sanitize
High standards for food safety will improve the quality of food served. It will
also improve tips, bring repeat customers, and Right Ans - reduce the
chance for lawsuits
It is a good idea to learn about a food supplier's warehouse practices. The best
way to gather the information is to Right Ans - visit and inspect the
warehouse
It is important that food servers are trained to know food ingredients because:
Right Ans - They will need to help customers who have food allergies
Anne has been asked to receive the food order at the loading dock from the
restaurant's food distributor. What is a good idea for Anne to have with her
, before she meets the delivery person? Right Ans - An apron to keep her
clothes clean
In order for pests to feel comfortable and survive well in a food facility they
need access to Right Ans - warmth and shelter
When cleaning and sanitizing dishes, employees should _______ before
sanitizing them. Right Ans - rinse the dishes
The most important and most effective way to control pests in a food
establishment is to Right Ans - keep the facility clean
Which one of the following food contaminations is usually associated with
undercooked chicken? Right Ans - Salmonella
If a health inspector comes for a health inspection and there is no manager
present, the employee on duty should Right Ans - allow the inspector to
come in and do the inspection
Improper hot holding and improper cooling are both examples of Right Ans
- temperature abuse
When employees are asked to use chemicals for cleaning, they should always
be sure to Right Ans - ? mix chemical solutions to the proper strength
The ideal temperature for dry goods storage is: Right Ans - 50-70 degrees F
What should you do to prevent cross-contamination when using cutting
boards? Right Ans - Use separate cutting boards for raw and cooked food
If an employee comes to work with a bandaged cut, he/she should do which of
the following? Right Ans - All of the above (below here).
Report the cut.
Wash the cut.
Put the company bandage on the cut.
If you are preparing a tuna salad using canned tuna, what temperature does it
need to be cooled to within 4 hours? Right Ans - 41 degrees F
Accredited): Questions And Answers
Why is jewelry inappropriate to wear in the kitchen? Right Ans - Both b
and c.
It can harbor bacteria.
It can catch on equipment.
How long must you immerse equipment and utensils in a non-chlorine
sanitizing solution? Right Ans - 30 seconds
An organism that lives in or on another organism, often with harmful side
effects, but without benefits is a: Right Ans - Parasite
When kitchen workers are preparing food it is very important to mark any
food that will be held for more than 24 hours. Health inspectors want to see
that no potentially hazardous (TCS) foods are kept more than Right Ans - 7
days
The preservation technique that attempts to remove moisture is: Right Ans
- Dehydration
Before you prepare a new raw animal food on a cutting board, you must
Right Ans - clean, rinse and sanitize
High standards for food safety will improve the quality of food served. It will
also improve tips, bring repeat customers, and Right Ans - reduce the
chance for lawsuits
It is a good idea to learn about a food supplier's warehouse practices. The best
way to gather the information is to Right Ans - visit and inspect the
warehouse
It is important that food servers are trained to know food ingredients because:
Right Ans - They will need to help customers who have food allergies
Anne has been asked to receive the food order at the loading dock from the
restaurant's food distributor. What is a good idea for Anne to have with her
, before she meets the delivery person? Right Ans - An apron to keep her
clothes clean
In order for pests to feel comfortable and survive well in a food facility they
need access to Right Ans - warmth and shelter
When cleaning and sanitizing dishes, employees should _______ before
sanitizing them. Right Ans - rinse the dishes
The most important and most effective way to control pests in a food
establishment is to Right Ans - keep the facility clean
Which one of the following food contaminations is usually associated with
undercooked chicken? Right Ans - Salmonella
If a health inspector comes for a health inspection and there is no manager
present, the employee on duty should Right Ans - allow the inspector to
come in and do the inspection
Improper hot holding and improper cooling are both examples of Right Ans
- temperature abuse
When employees are asked to use chemicals for cleaning, they should always
be sure to Right Ans - ? mix chemical solutions to the proper strength
The ideal temperature for dry goods storage is: Right Ans - 50-70 degrees F
What should you do to prevent cross-contamination when using cutting
boards? Right Ans - Use separate cutting boards for raw and cooked food
If an employee comes to work with a bandaged cut, he/she should do which of
the following? Right Ans - All of the above (below here).
Report the cut.
Wash the cut.
Put the company bandage on the cut.
If you are preparing a tuna salad using canned tuna, what temperature does it
need to be cooled to within 4 hours? Right Ans - 41 degrees F
