PREMIER FOOD SAFETY UPDATED
COMPREHENSIVE EXAM QUESTIONS AND
ANSWERS SURE A+
✔✔which of the following is the best way to prevent food contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - ✔✔frequent and effective hand-washing
✔✔where can food service employees smoke? - ✔✔in designated areas
✔✔all of the following practices can help prevent time temperature abuse EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours
D. holding the ingredients for tuna salad at 39°F - ✔✔holding chicken noodle soup at
✔✔food handler should be excluded from working with or around food if they are
experiencing which of the following symptoms?
A. soreness, itching, fatigue
B. fever, vomiting, diarrhea
, C. headache, irritability, thirsty
D. muscle cramps, insomnia, sweating - ✔✔fever, vomiting, diarrhea
✔✔after entering a walk-in refrigerator, which of the following situations would you
correct?
A. Frozen turkey is thawing in a pan on the bottom shelf
B. egg salad is stored in a plastic container with a tight-fitting lid.
C. loosely covered chicken noodle casserole is cooling on the top shelf.
D. raw chicken is stored on a shelf above a tray of shrimp - ✔✔raw chicken is stored on
a shelf above a tray of shrimp
✔✔staphylococcal food intoxication is caused by bacteria that are commonly found
A. and dairy products, including milk and ice cream. B. on the skin and in the nose,
mouth, and throat of many otherwise healthy people.
C. In areas having poor ventilation and high temperatures.
D. And many types of seafood including shrimp and lobster - ✔✔on the skin and in the
nose, mouth, and throat as many otherwise healthy people
✔✔which of the following employee actions do not require that employees wash their
hands and change gloves in order to prevent contamination
A. walking to the food prep sink.
B. using the toilet.
C. handling raw poultry or meat.
D. answering the telephone - ✔✔walking to the food prep sink
✔✔before they are cooked or served, raw fruits and vegetables should be thoroughly
washed with
A. sanitizer.
B. natural fruit or vegetable juice.
C. potable water.
D. non-potable water. - ✔✔potable water
✔✔what is the correct method to check the temperature of hot food on a buffet line?
A. verify the setting of the thermostat for the holding table.
B. insert a thermometer into the food.
C. verify that steam is rising from the hot food.
D. check to see how long ago the food was cooked. - ✔✔insert a thermometer into the
food
✔✔before operating a dishwashing machine, an employee should
A. wear a plastic apron
B. mix soap and sanitizer.
C. be properly trained.
D. separate dinner dishes from breakfast dishes - ✔✔be properly trained
COMPREHENSIVE EXAM QUESTIONS AND
ANSWERS SURE A+
✔✔which of the following is the best way to prevent food contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - ✔✔frequent and effective hand-washing
✔✔where can food service employees smoke? - ✔✔in designated areas
✔✔all of the following practices can help prevent time temperature abuse EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours
D. holding the ingredients for tuna salad at 39°F - ✔✔holding chicken noodle soup at
✔✔food handler should be excluded from working with or around food if they are
experiencing which of the following symptoms?
A. soreness, itching, fatigue
B. fever, vomiting, diarrhea
, C. headache, irritability, thirsty
D. muscle cramps, insomnia, sweating - ✔✔fever, vomiting, diarrhea
✔✔after entering a walk-in refrigerator, which of the following situations would you
correct?
A. Frozen turkey is thawing in a pan on the bottom shelf
B. egg salad is stored in a plastic container with a tight-fitting lid.
C. loosely covered chicken noodle casserole is cooling on the top shelf.
D. raw chicken is stored on a shelf above a tray of shrimp - ✔✔raw chicken is stored on
a shelf above a tray of shrimp
✔✔staphylococcal food intoxication is caused by bacteria that are commonly found
A. and dairy products, including milk and ice cream. B. on the skin and in the nose,
mouth, and throat of many otherwise healthy people.
C. In areas having poor ventilation and high temperatures.
D. And many types of seafood including shrimp and lobster - ✔✔on the skin and in the
nose, mouth, and throat as many otherwise healthy people
✔✔which of the following employee actions do not require that employees wash their
hands and change gloves in order to prevent contamination
A. walking to the food prep sink.
B. using the toilet.
C. handling raw poultry or meat.
D. answering the telephone - ✔✔walking to the food prep sink
✔✔before they are cooked or served, raw fruits and vegetables should be thoroughly
washed with
A. sanitizer.
B. natural fruit or vegetable juice.
C. potable water.
D. non-potable water. - ✔✔potable water
✔✔what is the correct method to check the temperature of hot food on a buffet line?
A. verify the setting of the thermostat for the holding table.
B. insert a thermometer into the food.
C. verify that steam is rising from the hot food.
D. check to see how long ago the food was cooked. - ✔✔insert a thermometer into the
food
✔✔before operating a dishwashing machine, an employee should
A. wear a plastic apron
B. mix soap and sanitizer.
C. be properly trained.
D. separate dinner dishes from breakfast dishes - ✔✔be properly trained
