Study Guide Questions &Verified
Quiz_________________?
1 The purpose of a food safety management system is to
A keep all areas of the facility clean and pest-free.
B identify, tag, and repair faulty equipment within the facility.
C prevent foodborne illness by controlling risks and hazards.
D use the correct methods for purchasing and receiving food. -
Answer✅
C prevent foodborne illness by controlling risks and hazards.
Quiz_________________?
1 Which agency enforces food safety in a restaurant or foodservice operation?
A Centers for Disease Control and Prevention
B Food and Drug Administration
C State or local regulatory authority
D U.S. Department of Agriculture -
Answer✅
C State or local regulatory authority
Quiz_________________?
1
, 1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian -
Answer✅
B Elderly people
Quiz_________________?
10 What action should a manager take when a food handler reports having diarrhea and
being diagnosed with a foodborne
illness caused by Shigella spp.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. -
Answer✅
B Exclude the food handler from the operation.
Quiz_________________?
10 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band -
Answer✅
C Plain-band ring
Quiz_________________?
2
, 10 Where should food handlers wash their hands?
A Prep sink
B Utility sink
C Designated sink for handwashing
D Three-compartment sink -
Answer✅
C Designated sink for handwashing
Quiz_________________?
11 What must food handlers do after touching their body or clothing?
A Wash their hands
B Rinse their gloves
C Change their aprons
D Use a hand antiseptic -
Answer✅
A Wash their hands
Quiz_________________?
11 What task requires food handlers to wash their hands before and after doing it?
A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety -
Answer✅
C Handling raw meat, poultry, or seafood
Quiz_________________?
11 Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
3
, B Outside the kitchen door
C Dishwashing areas
D Designated areas -
Answer✅
D Designated areas
Quiz_________________?
12 How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
C 30 days after the last shellfish was sold or served from the container
D 90 days after the last shellfish was sold or served from the container -
Answer✅
D 90 days after the last shellfish was sold or served from the container
Quiz_________________?
12 When washing hands, what is the minimum time that food handlers should scrub hands
and arms with soap?
A 5 seconds
B 8 seconds
C 10 seconds
D 18 seconds -
Answer✅
C 10 seconds
Quiz_________________?
12 Which action requires a food handler to change gloves?
A The food handler is working with raw seafood at temperatures above 41 ̊F (5 ̊C)
B The food handler is prepping raw chicken on a yellow cutting board
4
Quiz_________________?
1 The purpose of a food safety management system is to
A keep all areas of the facility clean and pest-free.
B identify, tag, and repair faulty equipment within the facility.
C prevent foodborne illness by controlling risks and hazards.
D use the correct methods for purchasing and receiving food. -
Answer✅
C prevent foodborne illness by controlling risks and hazards.
Quiz_________________?
1 Which agency enforces food safety in a restaurant or foodservice operation?
A Centers for Disease Control and Prevention
B Food and Drug Administration
C State or local regulatory authority
D U.S. Department of Agriculture -
Answer✅
C State or local regulatory authority
Quiz_________________?
1
, 1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian -
Answer✅
B Elderly people
Quiz_________________?
10 What action should a manager take when a food handler reports having diarrhea and
being diagnosed with a foodborne
illness caused by Shigella spp.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. -
Answer✅
B Exclude the food handler from the operation.
Quiz_________________?
10 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band -
Answer✅
C Plain-band ring
Quiz_________________?
2
, 10 Where should food handlers wash their hands?
A Prep sink
B Utility sink
C Designated sink for handwashing
D Three-compartment sink -
Answer✅
C Designated sink for handwashing
Quiz_________________?
11 What must food handlers do after touching their body or clothing?
A Wash their hands
B Rinse their gloves
C Change their aprons
D Use a hand antiseptic -
Answer✅
A Wash their hands
Quiz_________________?
11 What task requires food handlers to wash their hands before and after doing it?
A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety -
Answer✅
C Handling raw meat, poultry, or seafood
Quiz_________________?
11 Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
3
, B Outside the kitchen door
C Dishwashing areas
D Designated areas -
Answer✅
D Designated areas
Quiz_________________?
12 How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
C 30 days after the last shellfish was sold or served from the container
D 90 days after the last shellfish was sold or served from the container -
Answer✅
D 90 days after the last shellfish was sold or served from the container
Quiz_________________?
12 When washing hands, what is the minimum time that food handlers should scrub hands
and arms with soap?
A 5 seconds
B 8 seconds
C 10 seconds
D 18 seconds -
Answer✅
C 10 seconds
Quiz_________________?
12 Which action requires a food handler to change gloves?
A The food handler is working with raw seafood at temperatures above 41 ̊F (5 ̊C)
B The food handler is prepping raw chicken on a yellow cutting board
4
