/ Real Exam Questions with Correct
Quiz____?
How long can foods safely remain in the Danger Zone during preparation? -
Answer✓✓
4 hours
Quiz____?
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot
holding. Which is the correct way to reheat potentially hazardous food? -
Answer✓✓
Reheat to 165F or hotter within 2 hours
Quiz____?
A handwashing sink can be used for food preparation as along as the sink is cleaned after
each use -
Answer✓✓
False
Quiz____?
Who is the 'Person in Charge' or PIC -
Answer✓✓
1
, The manager or supervisor on-duty who is responsible for making sure food rules are
allowed
Quiz____?
What should a food worker do if they are sick? -
Answer✓✓
Tell your manager and stay home from work
Quiz____?
What describes the proper order of steps? -
Answer✓✓
Wash, rinse, sanitize, and air dry
Quiz____?
How should food be stored to avoid cross contamination? -
Answer✓✓
Raw meats and eggs must be stored under ready to eat foods
Quiz____?
The wash, rinse, sanitize, and air dry applies to -
Answer✓✓
All of these
Quiz____?
2
, What is the best way to check the temperature of the food -
Answer✓✓
Use a probe thermometer
Quiz____?
What are the possible causes of Cross contamination -
Answer✓✓
All of these
Quiz____?
What is a good practice while working in a food service? -
Answer✓✓
Keeping fingernails short and clean underneath
Quiz____?
A foodworker has completed prepping chicken breasts on a prep table and is going to cut
lettuce. What does the food worker need to do to prevent cross-contamination? -
Answer✓✓
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
Quiz____?
To safely cool foods we must move them through the Danger Zone quickly in 2 phases:
from 135F to 70F in ___ and from 70F to 41F in ___ -
Answer✓✓
2 hours; 4 hours totaling 6 hours
3
Quiz____?
How long can foods safely remain in the Danger Zone during preparation? -
Answer✓✓
4 hours
Quiz____?
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot
holding. Which is the correct way to reheat potentially hazardous food? -
Answer✓✓
Reheat to 165F or hotter within 2 hours
Quiz____?
A handwashing sink can be used for food preparation as along as the sink is cleaned after
each use -
Answer✓✓
False
Quiz____?
Who is the 'Person in Charge' or PIC -
Answer✓✓
1
, The manager or supervisor on-duty who is responsible for making sure food rules are
allowed
Quiz____?
What should a food worker do if they are sick? -
Answer✓✓
Tell your manager and stay home from work
Quiz____?
What describes the proper order of steps? -
Answer✓✓
Wash, rinse, sanitize, and air dry
Quiz____?
How should food be stored to avoid cross contamination? -
Answer✓✓
Raw meats and eggs must be stored under ready to eat foods
Quiz____?
The wash, rinse, sanitize, and air dry applies to -
Answer✓✓
All of these
Quiz____?
2
, What is the best way to check the temperature of the food -
Answer✓✓
Use a probe thermometer
Quiz____?
What are the possible causes of Cross contamination -
Answer✓✓
All of these
Quiz____?
What is a good practice while working in a food service? -
Answer✓✓
Keeping fingernails short and clean underneath
Quiz____?
A foodworker has completed prepping chicken breasts on a prep table and is going to cut
lettuce. What does the food worker need to do to prevent cross-contamination? -
Answer✓✓
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
Quiz____?
To safely cool foods we must move them through the Danger Zone quickly in 2 phases:
from 135F to 70F in ___ and from 70F to 41F in ___ -
Answer✓✓
2 hours; 4 hours totaling 6 hours
3
