360 ANSI training food test PRACTICE EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS | ALREADY GRADED A+<recent version>

360 ANSI training food test PRACTICE EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS | ALREADY GRADED A+&lt;recent version&gt; 1. People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food _______. accidentally deliberately with unwashed hands accidentally, deliberately, or with unwashed hands - ANSWER accidentally, deliberately, or with unwashed hands 2. You should wash your hands _______. after cutting carrots, before cutting tomatoes after putting clean dishes away before putting on disposable gloves before going to the bathroom - ANSWER before putting on disposable gloves 3. A cook who is doing a quality check on the serving lines by tasting sauces and sides must _______. wash hands after tasting every item use a clean spoon for each item taste all items below 41°F first always taste the oldest items first - ANSWER use a clean spoon for each item 4. Why should you stock only brightly coloured bandages for first aid supplies? So they can add some colour to a commonly starched-white environment. So customers can see them and feel confident all precautions are being taken. So they can be more easily be found should they fall into food. So inspectors will notice that you are in compliance with FDA Food Code. - ANSWER So they can be more easily be found should they fall into food. 5. Which one of the following contaminants is a physical contaminant? Hair Salmonella Insecticide Botulism - ANSWER Hair 6. How long should you wash your hands? 5 seconds 20 seconds 30 seconds 1 minute - ANSWER 20 seconds 7. Contamination of food items by other living organisms is known as: Physical contamination Biological contamination Chemical contamination All of the above - ANSWER Biological contamination 8. Which of the following statements is not true about thermometers and temperature taking? Only managers should take food temperatures. Temperatures must be taken with calibrated thermometers. Temperatures should be taken when food is received. Temperatures should be taken while food is being held for service. - ANSWER Only managers should take food temperatures. 9. What is the maximum number of hours that food can be held in the food danger zone? 1 hour 3 hours 4 hours 6 hours - ANSWER 4 hours 10. All foods can be measured on the pH scale to determine if they have the right amount of acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the bacteria most likely to grow? below 7.0 above 7.0 3.0 to 10.0 7.9 - ANSWER below 7.0 11. Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas. Sit or dance Spit or smoke Eat or drink Play or joke - ANSWER Spit or smoke 12. It is important for a food business to keep out flying insects. Screens on kitchen doors can be very effective as long as the screen mesh is the right size, there are no tears and _______.employees do not smoke outside the door the door is kept closed as much as possible employees wash hands when re-entering the kitchen there are fly strips hanging outside the door - ANSWER the door is kept closed as much as possible 13. Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most effective ways to prevent spreading them is _______.giving employees time off when they ask for it good, proper hand washing separate bathrooms for employees and customers wearing clean uniforms to work - ANSWER good, proper hand washing 14. If an employee is receiving a food delivery and inspecting the items, which of the following is not a reason to refuse food items? rotten smell off colour the driver does not speak English the packaging is broken open - ANSWER the driver does not speak English 15. If a hair gets into food, it could be introducing _______ contamination into the food. physical or chemical chemical or biological biological or physical physical, chemical, or biological - ANSWER physical, chemical, or biological 16. Health departments consider it a violation to dry dishes with a towel after washing, rinsing and sanitizing dishes. The greatest food safety concern is _____. There are too many different kinds of towels Cross-contamination from dish to dish Employees won't be thorough Lint from the towels gets onto the dishes - ANSWER Cross-contamination from dish to dish 17. Which of the following is not a sign of possible pest infestation? Torn packaging with food leaking out Smelly garbage Dead insect bodies Feathers and fur - ANSWER Smelly garbage 18. When an employee does the work necessary to remove physical dirt or food residue from a surface, that is referred to as _______. cleaning sanitizing side works a cleaning schedule - ANSWER cleaning 19. Bill is cutting chicken on a cutting board and afterwards, takes the cutting board to the dishwasher. He then takes another cutting board, puts it on the same table and then quickly rinses his hands in the produce sink, taking out the carrots and washing them in the sink. He then takes the carrots to the cutting board to prepare them. What did Bill do incorrectly?He didn't wash his hands after preparing chicken. He should have saved time by rinsing off the same cutting board. He should have washed and sanitized the table. Both, the first and third response. - ANSWER Both, the first and third response. 20. A customer may legally pay for her drinks by all of the following means EXCEPT: - ANSWER Diamond earrings