FOOD HANDLER STUDY MAIN ANSWERS AND
QUESTIONS SET A+
✔✔Which of the following statements about Bi-Metallic stemmed thermometers is
incorrect
A. they don't require batteries
B. when properly calibrated, they are accurate +/- 2 F
C. they do not contain mercury
D. they are usually used for taking surface temperature of foods - ✔✔D.
✔✔Protective shields are important for light fixtures to prevent
A. Physical contamination by shattered glass
B. electrical shock
C. electrical fines
D. blindness from brightness - ✔✔A.
✔✔Which of the following is a correct serving procedure
A. Re-serving of unfinished salsa from another customer
B. Re-serving untouched food that was returned by a customer
C. Re-using of garnishes to decorate foods
D. Re-using unopened individually packaged ketchup packets - ✔✔D.
✔✔Which of the following statements about infrared thermometers is INCORRECT
A. they are great for taking the surfaces temperature of a food product
B. when used properly, risk of cross contamination is minimal
C. they take accurate internal food temperatures
D. they are great for giving quick readings - ✔✔C.
✔✔Hand washing stations are required in all of the following except
,A. bathrooms
B. food preparation areas
C. dry storage areas
D. dishwashing - ✔✔C.
✔✔A customer complains that she found plastic packaging in her soup. This is an
example of which hazard?
A. Biological
B. Chemical
C. cross contamination
D. physical - ✔✔D.
✔✔hot foods in a buffet should be held at _____ temperature or above
A. 110 F
B. 135 F
C. 140 F
D. 165 F - ✔✔B.
✔✔The temperature of a stuffed turkey can be measured by
A. using an immersion probe to check the temperature of the juices around the turkey
B. using an infrared thermometer to check the surfaces temperature of the turkey
C. Checking the temperature of the oven with an air probe
D. placing a penetration probe into the center of the stuffing and the thickest part of the
turkey - ✔✔D.
✔✔HACCP uses active managerial control the purpose of
A. training food handlers correctly
B. preventing foodborne illnesses through identifying and controlling hazards
C. preventing security threats to the food business
D. serving high quality food at the lowest prices - ✔✔B.
✔✔Which of the following statements regarding the Food Code is INCORRECT?
A. written by FDA
B. provided to every state but not all states are required to follow it
C. recommends a person in charge to be onsite at all times during operating hours
D. Written by OSHA - ✔✔D.
✔✔Bacteria need all of the following to grow EXCEPT
A. time
, B. protein
C. dry conditions
D. temperature - ✔✔C.
✔✔To prevent possible seafood foodborne illness caused by toxins, all of the following
are important EXCEPT
A. Cook fish to an internal temperature of 135 F
B. receive fish at 41 F or lower
C. reject fish with dull, sunken eyes and soft sticky flesh
D. purchase from approved sources - ✔✔A.
✔✔Foods stored in the dry storage area should be elevated how many inches off the
ground to ensure proper pest control?
A. 4
B. 6
C. 8
D. 12 - ✔✔B.
✔✔The temperature of food held on a buffet line should be checked at least every
A. 2 hours
B. 6 hours
C. 4 hours
D. once a day - ✔✔C.
✔✔Which pathogen is usually associated with contaminating leafy green produce such
as romaine lettuce?
A. Trichinella
B. Hepatitis B Virus
C. Staphylococcus Aureus
D. E. Coli - ✔✔D.
✔✔What is the proper procedure for washing your hands?
A. run cold water, apply soap, scrub hands and arms
B. run hot water, apply soap, scrub hands and arms, rinse hands, dry hands
C. run cold water, apply soap, scrub hands and arms, rinse hands, dry hands
D. run cold water, apply soap, scrub hands and arms, apply sanitizer, dry hands - ✔✔B.
✔✔What agencies oversee food safety in your food business?
A. HACCP
QUESTIONS SET A+
✔✔Which of the following statements about Bi-Metallic stemmed thermometers is
incorrect
A. they don't require batteries
B. when properly calibrated, they are accurate +/- 2 F
C. they do not contain mercury
D. they are usually used for taking surface temperature of foods - ✔✔D.
✔✔Protective shields are important for light fixtures to prevent
A. Physical contamination by shattered glass
B. electrical shock
C. electrical fines
D. blindness from brightness - ✔✔A.
✔✔Which of the following is a correct serving procedure
A. Re-serving of unfinished salsa from another customer
B. Re-serving untouched food that was returned by a customer
C. Re-using of garnishes to decorate foods
D. Re-using unopened individually packaged ketchup packets - ✔✔D.
✔✔Which of the following statements about infrared thermometers is INCORRECT
A. they are great for taking the surfaces temperature of a food product
B. when used properly, risk of cross contamination is minimal
C. they take accurate internal food temperatures
D. they are great for giving quick readings - ✔✔C.
✔✔Hand washing stations are required in all of the following except
,A. bathrooms
B. food preparation areas
C. dry storage areas
D. dishwashing - ✔✔C.
✔✔A customer complains that she found plastic packaging in her soup. This is an
example of which hazard?
A. Biological
B. Chemical
C. cross contamination
D. physical - ✔✔D.
✔✔hot foods in a buffet should be held at _____ temperature or above
A. 110 F
B. 135 F
C. 140 F
D. 165 F - ✔✔B.
✔✔The temperature of a stuffed turkey can be measured by
A. using an immersion probe to check the temperature of the juices around the turkey
B. using an infrared thermometer to check the surfaces temperature of the turkey
C. Checking the temperature of the oven with an air probe
D. placing a penetration probe into the center of the stuffing and the thickest part of the
turkey - ✔✔D.
✔✔HACCP uses active managerial control the purpose of
A. training food handlers correctly
B. preventing foodborne illnesses through identifying and controlling hazards
C. preventing security threats to the food business
D. serving high quality food at the lowest prices - ✔✔B.
✔✔Which of the following statements regarding the Food Code is INCORRECT?
A. written by FDA
B. provided to every state but not all states are required to follow it
C. recommends a person in charge to be onsite at all times during operating hours
D. Written by OSHA - ✔✔D.
✔✔Bacteria need all of the following to grow EXCEPT
A. time
, B. protein
C. dry conditions
D. temperature - ✔✔C.
✔✔To prevent possible seafood foodborne illness caused by toxins, all of the following
are important EXCEPT
A. Cook fish to an internal temperature of 135 F
B. receive fish at 41 F or lower
C. reject fish with dull, sunken eyes and soft sticky flesh
D. purchase from approved sources - ✔✔A.
✔✔Foods stored in the dry storage area should be elevated how many inches off the
ground to ensure proper pest control?
A. 4
B. 6
C. 8
D. 12 - ✔✔B.
✔✔The temperature of food held on a buffet line should be checked at least every
A. 2 hours
B. 6 hours
C. 4 hours
D. once a day - ✔✔C.
✔✔Which pathogen is usually associated with contaminating leafy green produce such
as romaine lettuce?
A. Trichinella
B. Hepatitis B Virus
C. Staphylococcus Aureus
D. E. Coli - ✔✔D.
✔✔What is the proper procedure for washing your hands?
A. run cold water, apply soap, scrub hands and arms
B. run hot water, apply soap, scrub hands and arms, rinse hands, dry hands
C. run cold water, apply soap, scrub hands and arms, rinse hands, dry hands
D. run cold water, apply soap, scrub hands and arms, apply sanitizer, dry hands - ✔✔B.
✔✔What agencies oversee food safety in your food business?
A. HACCP
