1. A food worker who has been diagnosed with Hepatitis A Virus must be immediately excluded
from the operation and the diagnosis must be reported to which authority?
A) The local health department only
B) The FDA directly
C) The CDC through electronic submission
D) No reporting is required for Hepatitis A
Correct Answer: A) The local health department only
Rationale: Food workers diagnosed with Hepatitis A Virus, Norovirus, or Jaundice must be excluded
from the operation and the regulatory authority must be notified immediately to prevent widespread
contamination and illness.
2. When a food worker has been diagnosed with Salmonella Typhi, what is the required action by
the food service operation?
A) Restrict the worker from handling ready-to-eat foods only
B) Exclude the worker and notify the local regulatory authority
C) Allow the worker to continue working with proper glove usage
D) Require the worker to wear a mask while handling food
Correct Answer: B) Exclude the worker and notify the local regulatory authority
Rationale: Salmonella Typhi, Shigella spp., and Enterohemorrhagic and shiga toxin-producing
Escherichia coli infections require both exclusion of the worker and notification of the local regulatory
authority to protect public health.
3. Which symptom requires that a food worker be immediately excluded from the operation and
the regulatory authority be notified?
A) Mild headache with fatigue
B) Seasonal allergies with sneezing
C) Jaundice that has been present for less than seven days
D) Minor skin irritation on the hands
Correct Answer: C) Jaundice that has been present for less than seven days
Rationale: Jaundice is a critical symptom that indicates possible Hepatitis A infection and requires
immediate exclusion and regulatory notification, as it can signal serious communicable disease
transmission risk.
4. What is the minimum water temperature required for proper hand washing in a food service
establishment?
,A) 80°F (27°C)
B) 90°F (32°C)
C) 100°F (38°C)
D) 110°F (43°C)
Correct Answer: C) 100°F (38°C)
Rationale: Hand washing water must be at least 100°F to effectively remove soils and pathogens, as
cooler water does not adequately activate soap and facilitate proper hand cleaning.
5. How long should a food worker vigorously scrub their hands and arms with soap during the
hand washing procedure?
A) 5-8 seconds
B) 10-15 seconds
C) 20-25 seconds
D) 30-45 seconds
Correct Answer: B) 10-15 seconds
Rationale: The scrubbing portion of hand washing should last 10-15 seconds to effectively remove
pathogens and debris, with the total hand washing process taking approximately 20 seconds for
thorough cleaning.
6. What is the total recommended duration for the complete hand washing process including
wetting, soaping, scrubbing, rinsing, and drying?
A) 10 seconds
B) 15 seconds
C) 20 seconds
D) 30 seconds
Correct Answer: C) 20 seconds
Rationale: The entire hand washing procedure should take approximately 20 seconds, ensuring
adequate time for mechanical removal of pathogens through friction and proper rinsing.
7. TCS foods are defined as foods that require what specific controls for safety?
A) Time and Temperature Control
B) Proper labeling and dating
C) Special packaging requirements
D) Chemical preservatives added
Correct Answer: A) Time and Temperature Control
Rationale: TCS (Time and Temperature Control for Safety) foods require strict time and temperature
monitoring throughout storage and preparation because they support rapid pathogen growth when
mishandled.
,8. Which of the following is NOT considered a TCS food requiring time and temperature control?
A) Cooked rice
B) Fresh whole apples
C) Sprouts
D) Vacuum-packaged foods
Correct Answer: B) Fresh whole apples
Rationale: Fresh whole apples have a protective skin and low pH that prevents rapid bacterial
growth, making them non-TCS foods, unlike cooked rice, sprouts, and vacuum-packaged items which
require temperature control.
9. At what temperature must TCS cold food be received and stored to ensure safety?
A) 32°F (0°C) or lower
B) 41°F (5°C) or lower
C) 45°F (7°C) or lower
D) 50°F (10°C) or lower
Correct Answer: B) 41°F (5°C) or lower
Rationale: TCS cold foods must be maintained at 41°F or below to inhibit bacterial growth, as
temperatures above this threshold allow pathogens to multiply to dangerous levels.
10. What is the minimum temperature requirement for receiving and storing TCS hot food?
A) 120°F (49°C)
B) 130°F (54°C)
C) 135°F (57°C)
D) 140°F (60°C)
Correct Answer: C) 135°F (57°C)
Rationale: Hot TCS foods must be maintained at 135°F or higher to prevent bacterial growth, as
temperatures below this level allow pathogens to survive and multiply, increasing foodborne illness
risk.
11. How long can TCS food remain without temperature control if it does not exceed 70°F (21°C)?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Correct Answer: C) 6 hours
, Rationale: TCS foods can be held without temperature control for up to 6 hours if the temperature
never exceeds 70°F, with a mandatory temperature check at 4 hours to ensure safety compliance.
12. What is the maximum number of days that TCS ready-to-eat food can be stored at 41°F or
lower?
A) 3 days
B) 5 days
C) 7 days
D) 10 days
Correct Answer: C) 7 days
Rationale: TCS ready-to-eat food can be held for a maximum of 7 days at 41°F or lower, with day 1
counting as the date of packaging or preparation, ensuring quality and safety limits are maintained.
13. When reheating TCS ready-to-eat food or commercially processed food for hot holding, what
minimum internal temperature must be achieved?
A) 135°F (57°C)
B) 145°F (63°C)
C) 155°F (68°C)
D) 165°F (74°C)
Correct Answer: D) 165°F (74°C)
Rationale: Reheated TCS food must reach 165°F for at least 15 seconds within 2 hours to destroy
pathogens that may have grown during cooling and storage, ensuring safe consumption.
14. What is the maximum temperature allowed for running water used to thaw TCS food?
A) 41°F (5°C)
B) 60°F (16°C)
C) 70°F (21°C)
D) 80°F (27°C)
Correct Answer: C) 70°F (21°C)
Rationale: Thawing food under running water requires the water temperature to be 70°F or lower to
prevent the food's surface from entering the temperature danger zone where bacteria multiply
rapidly.
15. Eggs that will be cooked and served immediately must reach what minimum internal
temperature?
A) 135°F (57°C)
B) 140°F (60°C)
from the operation and the diagnosis must be reported to which authority?
A) The local health department only
B) The FDA directly
C) The CDC through electronic submission
D) No reporting is required for Hepatitis A
Correct Answer: A) The local health department only
Rationale: Food workers diagnosed with Hepatitis A Virus, Norovirus, or Jaundice must be excluded
from the operation and the regulatory authority must be notified immediately to prevent widespread
contamination and illness.
2. When a food worker has been diagnosed with Salmonella Typhi, what is the required action by
the food service operation?
A) Restrict the worker from handling ready-to-eat foods only
B) Exclude the worker and notify the local regulatory authority
C) Allow the worker to continue working with proper glove usage
D) Require the worker to wear a mask while handling food
Correct Answer: B) Exclude the worker and notify the local regulatory authority
Rationale: Salmonella Typhi, Shigella spp., and Enterohemorrhagic and shiga toxin-producing
Escherichia coli infections require both exclusion of the worker and notification of the local regulatory
authority to protect public health.
3. Which symptom requires that a food worker be immediately excluded from the operation and
the regulatory authority be notified?
A) Mild headache with fatigue
B) Seasonal allergies with sneezing
C) Jaundice that has been present for less than seven days
D) Minor skin irritation on the hands
Correct Answer: C) Jaundice that has been present for less than seven days
Rationale: Jaundice is a critical symptom that indicates possible Hepatitis A infection and requires
immediate exclusion and regulatory notification, as it can signal serious communicable disease
transmission risk.
4. What is the minimum water temperature required for proper hand washing in a food service
establishment?
,A) 80°F (27°C)
B) 90°F (32°C)
C) 100°F (38°C)
D) 110°F (43°C)
Correct Answer: C) 100°F (38°C)
Rationale: Hand washing water must be at least 100°F to effectively remove soils and pathogens, as
cooler water does not adequately activate soap and facilitate proper hand cleaning.
5. How long should a food worker vigorously scrub their hands and arms with soap during the
hand washing procedure?
A) 5-8 seconds
B) 10-15 seconds
C) 20-25 seconds
D) 30-45 seconds
Correct Answer: B) 10-15 seconds
Rationale: The scrubbing portion of hand washing should last 10-15 seconds to effectively remove
pathogens and debris, with the total hand washing process taking approximately 20 seconds for
thorough cleaning.
6. What is the total recommended duration for the complete hand washing process including
wetting, soaping, scrubbing, rinsing, and drying?
A) 10 seconds
B) 15 seconds
C) 20 seconds
D) 30 seconds
Correct Answer: C) 20 seconds
Rationale: The entire hand washing procedure should take approximately 20 seconds, ensuring
adequate time for mechanical removal of pathogens through friction and proper rinsing.
7. TCS foods are defined as foods that require what specific controls for safety?
A) Time and Temperature Control
B) Proper labeling and dating
C) Special packaging requirements
D) Chemical preservatives added
Correct Answer: A) Time and Temperature Control
Rationale: TCS (Time and Temperature Control for Safety) foods require strict time and temperature
monitoring throughout storage and preparation because they support rapid pathogen growth when
mishandled.
,8. Which of the following is NOT considered a TCS food requiring time and temperature control?
A) Cooked rice
B) Fresh whole apples
C) Sprouts
D) Vacuum-packaged foods
Correct Answer: B) Fresh whole apples
Rationale: Fresh whole apples have a protective skin and low pH that prevents rapid bacterial
growth, making them non-TCS foods, unlike cooked rice, sprouts, and vacuum-packaged items which
require temperature control.
9. At what temperature must TCS cold food be received and stored to ensure safety?
A) 32°F (0°C) or lower
B) 41°F (5°C) or lower
C) 45°F (7°C) or lower
D) 50°F (10°C) or lower
Correct Answer: B) 41°F (5°C) or lower
Rationale: TCS cold foods must be maintained at 41°F or below to inhibit bacterial growth, as
temperatures above this threshold allow pathogens to multiply to dangerous levels.
10. What is the minimum temperature requirement for receiving and storing TCS hot food?
A) 120°F (49°C)
B) 130°F (54°C)
C) 135°F (57°C)
D) 140°F (60°C)
Correct Answer: C) 135°F (57°C)
Rationale: Hot TCS foods must be maintained at 135°F or higher to prevent bacterial growth, as
temperatures below this level allow pathogens to survive and multiply, increasing foodborne illness
risk.
11. How long can TCS food remain without temperature control if it does not exceed 70°F (21°C)?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Correct Answer: C) 6 hours
, Rationale: TCS foods can be held without temperature control for up to 6 hours if the temperature
never exceeds 70°F, with a mandatory temperature check at 4 hours to ensure safety compliance.
12. What is the maximum number of days that TCS ready-to-eat food can be stored at 41°F or
lower?
A) 3 days
B) 5 days
C) 7 days
D) 10 days
Correct Answer: C) 7 days
Rationale: TCS ready-to-eat food can be held for a maximum of 7 days at 41°F or lower, with day 1
counting as the date of packaging or preparation, ensuring quality and safety limits are maintained.
13. When reheating TCS ready-to-eat food or commercially processed food for hot holding, what
minimum internal temperature must be achieved?
A) 135°F (57°C)
B) 145°F (63°C)
C) 155°F (68°C)
D) 165°F (74°C)
Correct Answer: D) 165°F (74°C)
Rationale: Reheated TCS food must reach 165°F for at least 15 seconds within 2 hours to destroy
pathogens that may have grown during cooling and storage, ensuring safe consumption.
14. What is the maximum temperature allowed for running water used to thaw TCS food?
A) 41°F (5°C)
B) 60°F (16°C)
C) 70°F (21°C)
D) 80°F (27°C)
Correct Answer: C) 70°F (21°C)
Rationale: Thawing food under running water requires the water temperature to be 70°F or lower to
prevent the food's surface from entering the temperature danger zone where bacteria multiply
rapidly.
15. Eggs that will be cooked and served immediately must reach what minimum internal
temperature?
A) 135°F (57°C)
B) 140°F (60°C)
