Food Safety Exam Questions with correct Answers

How long does a food service handler with Hep A have to stay home? - ANSWER-B.30 Days with a note C.A doctors note Forever How many times can you safely reheat food? - ANSWER-One Time What symptoms must be reported? - ANSWER-Sore Throat Why should you rotate food when thawing it? - ANSWER-To reach safe temperatures Which of the following type of raw meat is most likely to cause salmonella? - ANSWER-Chicken What is the best way to explain cross contamination? - ANSWER-When a counter is not cleaned after food is prepared on it What is not a single-use article? - ANSWER-salt shaker A food service worker does not need to wash their hands and arms after: - ANSWER-A shift Which is not a type of contamination? - ANSWER-metaphysical What is the best alternative to safely cool food if you do not have a blast chiller? - ANSWER-Ice bath A wiping cloth cannot be used: - ANSWER-B.on equipment cleaned in between C.deli counter D.tables Who can work at a food establishment with a skin infection? - ANSWER-hostess What is not a benefit of implementing HACCP? - ANSWER-decrease in employee turnover How can a food service worker best avoid contaminating food? - ANSWER-B.always following washing hands C.take all training D.tell the manager if sick What type of infection is Hep A? - ANSWER-viral PHFs are safest when: - ANSWER-A.HACCP is followed C.all training is completed D.CCP is followed What is temperature control? - ANSWER-various temperatures required for foods How do you calibrate a thermometer? - ANSWER-iced point method A source of contamination can be: - ANSWER-a food service worker Which does not belong in hand/arm washing protocols? - ANSWER-use hot water and soap Which illness does not need to be reported? - ANSWER-A.Hep A B.Hep B D.Hep C Why would inspections occur sooner than the 6-month mandate? - ANSWER-A.the food establishment paid an an additional feed B.the food establishment only sells coffee C.the food establishment only sells prepackaged foods Method of sanitizing solution cannot be used for: - ANSWER-B.pressure spraying C.manual swabbing D.spritizing Disclosure of undercooked/raw foods cannot be stated: - ANSWER-verbally by deli employee These foods can be reused/put back into service, except: - ANSWER-A.wine B.steak sauce D.packaged crackers The best way to avoid PHF spoiling is: - ANSWER-temperature control methods Why should raw meats be stored below vegetables and fruits in the refrigerator? - ANSWER-to reduce the risk of cross contamination by juice dripping what is the best prevent botulism in food handling - ANSWER-avoid using food from dented canned Norovirus symptoms include, all except: - ANSWER-bloody diarrhea What treatment is used for Norovirus? - ANSWER-no known treatments are available Food can only come in contact with: - ANSWER-single serv utensils Improper/insufficient handwashing can transmit which foodborne illness? - ANSWER-E. Coli A food service worker with Salmonella can return to work when: - ANSWER-A.they have a doctors note B.they have a doctors note after 24hrs of antibiotic C.48hrs after antiboitic is finished If a wild game animal is slaughtered under U.S.D.A. guidelines, can it be prepared and served? - ANSWER-A.No,A wild game animal can never be served B.Yes a wild game animal can be served C.no, wild game animals cannot be eaten What is the ideal internal temperature range for meat? - ANSWER-A.120-155 degrees B.130-165 degrees D.150-185 degrees What is not a chemical contaminant? - ANSWER-water What is not a Critical Control Point? - ANSWER-A.monitor methods B.train employee C.determine temperature guide What group is not considered high risk? - ANSWER-teens Which is not a type of contamination in a food establishment? - ANSWER-enviromental What is not the purpose of food safety practices? - ANSWER-training opportunities The best way identified by the CDC to prevent sickness, is: - ANSWER-A.knowledge about foodborne illness B.knowledge of food safety D.knowledge of food code How do you avoid cross contamination? - ANSWER-use a different utensil with each tasting Undercooked chicken can cause: - ANSWER-salmonella Which is considered meat? - ANSWER-bacon When should food service workers double wash their hands? - ANSWER-before touching read to eat items with bare hands Which hygiene practice is required of food service workers? - ANSWER-B.hand and face washing C.hand and arm washing D.none The food code is developed by: - ANSWER-USFDA Which bacteria is most problematic in the food industry? - ANSWER-Pathongenic What is HACCP? - ANSWER-A.a codified system B.a state code D.a local health ordinance What businesses are considered retail and food service? - ANSWER-B.fast food C.childrens lunch box D.food bank