LEARN2SERVE FOOD TESTED QUESTIONS AND ANSWERS
RATED A+
✔✔Gabe fries chicken at the Country Boy Restaurant. Gabe wears gloves as he preps
raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for
impatient customers. Gabe immediately begins putting cooked chicken in boxes and on
plates. What are the hazards created by Gabe's actions, and what action should you
take? - ✔✔Although he is wearing gloves, Gabe has created a cross-contamination
hazard by touching raw chicken and the touching cooked chicken. You should stop
Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and
changes gloves before continuing to fill orders.
✔✔You have a staff that is thoroughly trained in proper hand washing; however, in
which one of the following situations would you need to speak to an employee. - ✔✔You
are in the dining area and you see a salad bar attendant pet a service animal.
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 seconds
✔✔Because of the risk of spreading Staphylococcus Aureus, which area of their bodies
should employees be trained to avoid touching. - ✔✔Mouth and noses.
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Near the end of an interview with a person you decide to hire, she discloses to you
that she is infected with HIV. What action should you take? - ✔✔Consider her to be a
disabled person and continue with your decision.
✔✔Corrective action needs to be taken immediately if you see a food handler. -
✔✔Using hand sanitizer instead of washing their hands.
✔✔The important reason for having food handlers wear hair restraints is to - ✔✔Prevent
food handlers from contaminating their hands by touching their hair.
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies except - ✔✔Identify by price and quality the most desirable
suppliers.
✔✔An effective way to choose reputable suppliers is to - ✔✔Visit their warehouses
✔✔Which of these food items upon receiving should be given priority in storage? -
✔✔Frozen items
, ✔✔A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held within
the cartons have brown edges. These are signs of - ✔✔Thawing and refreezing.
✔✔Employees trained to receive foods properly will complete all of the following except
- ✔✔Label and date rejected items.
✔✔Your latest shipment of chicken has some items with USDA stickers on it and some
items with USDA GRADE stamps. What is the difference in these items? - ✔✔Stamps
mean the chicken's quality has been rated.
✔✔The best place to store grains to reduce the risk of cross-contamination is - ✔✔Next
to the canned peaches
✔✔Rotating stock so that the oldest items move first is often referred to as - ✔✔FIFO
✔✔Labels should include all of the following except - ✔✔Possible contaminants.
✔✔To ensure proper protection for foods during storage, the bottom shelf should be. -
✔✔At least six inches off the floor.
✔✔According to the Food Code, proper food labels should NOT contain - ✔✔The date
that frozen preparation-needed foods are to be consumed.
✔✔Cross-contamination occurred when - ✔✔The same unwashed gloves are used to
handle different meats.
✔✔Sanitation can be done by all of the following except - ✔✔Air drying
✔✔Which of the following steps comes last? - ✔✔Rinse
✔✔If steam is used to sanitize, it must be at - ✔✔145F for 30 seconds
✔✔It is very important to sanitize all of the following except - ✔✔Handles
✔✔The presence of growth of microorganism is a type of - ✔✔Biological hazard
✔✔To prevent cross-contamination, you should take corrective action if you notice a
receiving employee did not - ✔✔Wash off rubber boots before entering storage areas.
✔✔Food surfaces and equipment are not fully cleaned and sanitized until - ✔✔They
have been treated with heat or chemicals.
RATED A+
✔✔Gabe fries chicken at the Country Boy Restaurant. Gabe wears gloves as he preps
raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for
impatient customers. Gabe immediately begins putting cooked chicken in boxes and on
plates. What are the hazards created by Gabe's actions, and what action should you
take? - ✔✔Although he is wearing gloves, Gabe has created a cross-contamination
hazard by touching raw chicken and the touching cooked chicken. You should stop
Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and
changes gloves before continuing to fill orders.
✔✔You have a staff that is thoroughly trained in proper hand washing; however, in
which one of the following situations would you need to speak to an employee. - ✔✔You
are in the dining area and you see a salad bar attendant pet a service animal.
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 seconds
✔✔Because of the risk of spreading Staphylococcus Aureus, which area of their bodies
should employees be trained to avoid touching. - ✔✔Mouth and noses.
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Near the end of an interview with a person you decide to hire, she discloses to you
that she is infected with HIV. What action should you take? - ✔✔Consider her to be a
disabled person and continue with your decision.
✔✔Corrective action needs to be taken immediately if you see a food handler. -
✔✔Using hand sanitizer instead of washing their hands.
✔✔The important reason for having food handlers wear hair restraints is to - ✔✔Prevent
food handlers from contaminating their hands by touching their hair.
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies except - ✔✔Identify by price and quality the most desirable
suppliers.
✔✔An effective way to choose reputable suppliers is to - ✔✔Visit their warehouses
✔✔Which of these food items upon receiving should be given priority in storage? -
✔✔Frozen items
, ✔✔A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held within
the cartons have brown edges. These are signs of - ✔✔Thawing and refreezing.
✔✔Employees trained to receive foods properly will complete all of the following except
- ✔✔Label and date rejected items.
✔✔Your latest shipment of chicken has some items with USDA stickers on it and some
items with USDA GRADE stamps. What is the difference in these items? - ✔✔Stamps
mean the chicken's quality has been rated.
✔✔The best place to store grains to reduce the risk of cross-contamination is - ✔✔Next
to the canned peaches
✔✔Rotating stock so that the oldest items move first is often referred to as - ✔✔FIFO
✔✔Labels should include all of the following except - ✔✔Possible contaminants.
✔✔To ensure proper protection for foods during storage, the bottom shelf should be. -
✔✔At least six inches off the floor.
✔✔According to the Food Code, proper food labels should NOT contain - ✔✔The date
that frozen preparation-needed foods are to be consumed.
✔✔Cross-contamination occurred when - ✔✔The same unwashed gloves are used to
handle different meats.
✔✔Sanitation can be done by all of the following except - ✔✔Air drying
✔✔Which of the following steps comes last? - ✔✔Rinse
✔✔If steam is used to sanitize, it must be at - ✔✔145F for 30 seconds
✔✔It is very important to sanitize all of the following except - ✔✔Handles
✔✔The presence of growth of microorganism is a type of - ✔✔Biological hazard
✔✔To prevent cross-contamination, you should take corrective action if you notice a
receiving employee did not - ✔✔Wash off rubber boots before entering storage areas.
✔✔Food surfaces and equipment are not fully cleaned and sanitized until - ✔✔They
have been treated with heat or chemicals.
