360 TRAINING FOOD HANDLERS REVIEW EXAMS
SET QUESTIONS AND ANSWERS SURE A+
✔✔Carpeting use in food areas - ✔✔Dining areas.
✔✔Protecting foods from pests - ✔✔Inspecting food deliveries.
✔✔Shielded bulbs requirement - ✔✔In prep area.
✔✔Ice used for cooling food containers - ✔✔Not be used for human consumption.
✔✔Foods safe at room temperature - ✔✔Raw whole carrots.
✔✔Post-removal of glass from sanitizing solution - ✔✔Allow it to air-dry.
✔✔Freezing fish for raw consumption - ✔✔To destroy parasites.
✔✔Unsafe food storage practice - ✔✔A closed box of lettuce on a shelf below a pan of
baked beans.
✔✔CDC's primary concern in food safety - ✔✔Prevent and monitor foodborne disease
outbreak.
✔✔Temperature danger zone for bacteria multiplication - ✔✔41 F to 135 F.
✔✔Most likely Norovirus source - ✔✔Fresh vegetables from a salad bar.
✔✔Required posting in food establishment - ✔✔A sign reminding food employees to
wash their hands.
✔✔Most common pest in food establishments - ✔✔Flies.
, ✔✔Correct handwashing procedure - ✔✔A cook washes his or her hands over the
preparation sink with soap and running water and dries them with a paper hand towel.
✔✔Hand Washing - ✔✔Cooks wash hands with soap and water.
✔✔First-In-First-Out (FIFO) - ✔✔Product rotation method for food safety.
✔✔Tableware Handling - ✔✔Avoid holding cups by the rim.
✔✔Time/Temperature Control for Safety (TCS) - ✔✔Limits growth of pathogenic
microorganisms.
✔✔Improper Thawing - ✔✔Thawing food at room temperature is unsafe.
✔✔Serving Raw Beef - ✔✔Beef must be frozen below -35°F.
✔✔Bacteria Growth - ✔✔Bacteria thrive in protein-rich foods.
✔✔Trichinosis - ✔✔Disease caused by a parasite.
✔✔Visual Check - ✔✔Ensures cleanliness of food-contact surfaces.
✔✔Scombroid Poisoning - ✔✔Associated with consuming tuna fish.
✔✔Vibrio Species - ✔✔Linked to eating raw shellfish.
✔✔Foodborne Illness Response - ✔✔Notify local health department if customers fall ill.
✔✔Wet Wiping Cloth Storage - ✔✔Store in sanitizing solution between uses.
✔✔Foodborne Disease Risk Factor - ✔✔Improper cooking temperatures increase risk.
✔✔Pest Control - ✔✔Eliminate food, water, shelter for pests.
✔✔Tuna Salad Preparation - ✔✔Chilled ingredients should be added before serving.
✔✔Grease Build-Up - ✔✔Occurs from inadequate ventilation systems.
✔✔Meat Inspection Agency - ✔✔U.S. Department of Agriculture (USDA) inspects meat.
✔✔Raw Chicken Storage - ✔✔Store below cooked foods in refrigerator.
✔✔Microwave Cooking - ✔✔Cover food to ensure even heating.
SET QUESTIONS AND ANSWERS SURE A+
✔✔Carpeting use in food areas - ✔✔Dining areas.
✔✔Protecting foods from pests - ✔✔Inspecting food deliveries.
✔✔Shielded bulbs requirement - ✔✔In prep area.
✔✔Ice used for cooling food containers - ✔✔Not be used for human consumption.
✔✔Foods safe at room temperature - ✔✔Raw whole carrots.
✔✔Post-removal of glass from sanitizing solution - ✔✔Allow it to air-dry.
✔✔Freezing fish for raw consumption - ✔✔To destroy parasites.
✔✔Unsafe food storage practice - ✔✔A closed box of lettuce on a shelf below a pan of
baked beans.
✔✔CDC's primary concern in food safety - ✔✔Prevent and monitor foodborne disease
outbreak.
✔✔Temperature danger zone for bacteria multiplication - ✔✔41 F to 135 F.
✔✔Most likely Norovirus source - ✔✔Fresh vegetables from a salad bar.
✔✔Required posting in food establishment - ✔✔A sign reminding food employees to
wash their hands.
✔✔Most common pest in food establishments - ✔✔Flies.
, ✔✔Correct handwashing procedure - ✔✔A cook washes his or her hands over the
preparation sink with soap and running water and dries them with a paper hand towel.
✔✔Hand Washing - ✔✔Cooks wash hands with soap and water.
✔✔First-In-First-Out (FIFO) - ✔✔Product rotation method for food safety.
✔✔Tableware Handling - ✔✔Avoid holding cups by the rim.
✔✔Time/Temperature Control for Safety (TCS) - ✔✔Limits growth of pathogenic
microorganisms.
✔✔Improper Thawing - ✔✔Thawing food at room temperature is unsafe.
✔✔Serving Raw Beef - ✔✔Beef must be frozen below -35°F.
✔✔Bacteria Growth - ✔✔Bacteria thrive in protein-rich foods.
✔✔Trichinosis - ✔✔Disease caused by a parasite.
✔✔Visual Check - ✔✔Ensures cleanliness of food-contact surfaces.
✔✔Scombroid Poisoning - ✔✔Associated with consuming tuna fish.
✔✔Vibrio Species - ✔✔Linked to eating raw shellfish.
✔✔Foodborne Illness Response - ✔✔Notify local health department if customers fall ill.
✔✔Wet Wiping Cloth Storage - ✔✔Store in sanitizing solution between uses.
✔✔Foodborne Disease Risk Factor - ✔✔Improper cooking temperatures increase risk.
✔✔Pest Control - ✔✔Eliminate food, water, shelter for pests.
✔✔Tuna Salad Preparation - ✔✔Chilled ingredients should be added before serving.
✔✔Grease Build-Up - ✔✔Occurs from inadequate ventilation systems.
✔✔Meat Inspection Agency - ✔✔U.S. Department of Agriculture (USDA) inspects meat.
✔✔Raw Chicken Storage - ✔✔Store below cooked foods in refrigerator.
✔✔Microwave Cooking - ✔✔Cover food to ensure even heating.
