Question 1
What is a thermocouple?
A. A metal probed thermometer
B. A type of single us impermeable glove
C. A thermostat in a walk in cooler
D. A backflow prevention device
CORRECT ANSWER
A. a metal probed thermometer
It is a thermometer with a metal probe, the sensing area is the tip of the probe and the
reading is given digitally
Commonly used to measure the temperature of thick and thin food
Question 2
What is the best approach to dealing with pests?
A. Deny pests food, water, and shelter
B. Deny pests access to the operation
C. Work with a licensed pest control operator (PCO)
D. All of these
CORRECT ANSWER
D. All of these
1
@https://www.stuvia.com/user/thestudyvault
, Prevention is critical when dealing with pests bc once there in an infestation, it can be
difficult to deal with
Question 3
How should a cloth used for wet wiping be stored?
A. Hang wet clothes in an area that prevents dripping onto contact surfaces
B. Store them dry and only mix with a sanitizing solution before each use
C. Never reuse wet wipe clothes without washing them first
D. In a bucket of sanitizing solution
CORRECT ANSWER
D. In a bucket of sanitizing solution
Question 4
Which of the following is NOT considered a safe way to thaw frozen meat?
A. Cooking it while still frozen
B. In a microwave
C. In a walk in cooler
D. Under hot running water
CORRECT ANSWER
D. Under hot running water
It is not safe to thaw frozen meat with water above 70 degrees F, this is because the
outside of the meat will enter the temperature danger zone while the inside will still be
frozen
2
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, Question 5
What is the FIFO method? (first in, first out)
A. Washing hands before and after each task
B. Storing food items so that the oldest is used first
C. Marking packaged food items with a use-by date
D. Rotating food pans on a buffet line so that the food remains fresh
CORRECT ANSWER
B. Storing food items so that the oldest is used first
Because all food becomes less safe over time, it makes sense to use the old food first
Question 6
What is an example of a physical contaminant?
A. Bones in chili
B. Mold on cheese
C. Chicken juices on a cutting board
D. Pathogens on unwashed hands
CORRECT ANSWER
A. Bones in chili
There are three types of containments that can enter food: physical, biological and
chemical
A physical contaminant refers to things such as glass, dirt, or bones for example that can
contaminate food
3
@https://www.stuvia.com/user/thestudyvault
What is a thermocouple?
A. A metal probed thermometer
B. A type of single us impermeable glove
C. A thermostat in a walk in cooler
D. A backflow prevention device
CORRECT ANSWER
A. a metal probed thermometer
It is a thermometer with a metal probe, the sensing area is the tip of the probe and the
reading is given digitally
Commonly used to measure the temperature of thick and thin food
Question 2
What is the best approach to dealing with pests?
A. Deny pests food, water, and shelter
B. Deny pests access to the operation
C. Work with a licensed pest control operator (PCO)
D. All of these
CORRECT ANSWER
D. All of these
1
@https://www.stuvia.com/user/thestudyvault
, Prevention is critical when dealing with pests bc once there in an infestation, it can be
difficult to deal with
Question 3
How should a cloth used for wet wiping be stored?
A. Hang wet clothes in an area that prevents dripping onto contact surfaces
B. Store them dry and only mix with a sanitizing solution before each use
C. Never reuse wet wipe clothes without washing them first
D. In a bucket of sanitizing solution
CORRECT ANSWER
D. In a bucket of sanitizing solution
Question 4
Which of the following is NOT considered a safe way to thaw frozen meat?
A. Cooking it while still frozen
B. In a microwave
C. In a walk in cooler
D. Under hot running water
CORRECT ANSWER
D. Under hot running water
It is not safe to thaw frozen meat with water above 70 degrees F, this is because the
outside of the meat will enter the temperature danger zone while the inside will still be
frozen
2
@https://www.stuvia.com/user/thestudyvault
, Question 5
What is the FIFO method? (first in, first out)
A. Washing hands before and after each task
B. Storing food items so that the oldest is used first
C. Marking packaged food items with a use-by date
D. Rotating food pans on a buffet line so that the food remains fresh
CORRECT ANSWER
B. Storing food items so that the oldest is used first
Because all food becomes less safe over time, it makes sense to use the old food first
Question 6
What is an example of a physical contaminant?
A. Bones in chili
B. Mold on cheese
C. Chicken juices on a cutting board
D. Pathogens on unwashed hands
CORRECT ANSWER
A. Bones in chili
There are three types of containments that can enter food: physical, biological and
chemical
A physical contaminant refers to things such as glass, dirt, or bones for example that can
contaminate food
3
@https://www.stuvia.com/user/thestudyvault
