Premier Food Safety Sample Test 1 Questions And Answers(Guaranteed Success)A+GRADED

Premier Food Safety Sample Test 1 Questions And Answers(Guaranteed Success)A+GRADED A food establishment that package has ROP food should A. not be without a good vacuum packer B. Be packaged according to USDA C. have a HACCP D. have HESSN - correct answer...have HACCP All vehicles and trucks delivering food products should be checked to ensure that the A. food was not exposed to contamination during shipping B. schipper was local C. vehicle has safety features D. truck was loaded promptly - correct answer...food was not exposed to contamination during shipping All can goods must be checked thoroughly when received and A. when stored B. at the end of the shift C. just before use D. after the expiration date has passed - correct answer...at the end of the shift when keeping food in a hot holding equipment, how often is it recommended to check the temperature of the food? A. at least once every two hours B. at least once every 3 hours C. at least once every 4 hours D. at least once a day - correct answer...at least once every four hours which of the following is the proper procedure for washing your hands? - correct answer...run hot water, moisten hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands The agencies that regulate food safety at your establishment is A. CDC B. State and local departments of health C. Federal department of health D. HACCP - correct answer...state and local departments of health If a guest spills a drink on the floor, the first thing you should do is A. Make sure a co-worker stays by the spill to warn people while you get the proper caution signs and equipment B. bring the guest a new drink right away C. use a wiping cloth to wipe off the floor D. get a sign to warn people that the floor is slippery - correct answer...make sure A co-worker stays by The spill to warn people while you get the proper caution signs and equipment what type of container should be used to store leftover tomato sauce? A. any pain or bucket available B. uncovered container C. covered food container D. copper container - correct answer...covered food container what is the biggest problem with mixing raw foods together with cooked foods? A product texture B. uneven temperature C. cross-connection D. Cross contamination - correct answer...cross-contamination which of the following is the best way to prevent food contamination? A. covering your mouth when you sneeze B. frequent and effective hand-washing C. smoking only in designated areas D. bathing everyday - correct answer...frequent and effective hand-washing where can food service employees smoke? - correct answer...in designated areas all of the following practices can help prevent time temperature abuse EXCEPT A. storing milk at 41°F (5° c) B. holding chicken noodle soup at 120°F (49°C) C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours D. holding the ingredients for tuna salad at 39°F - correct answer...holding chicken noodle soup at food handler should be excluded from working with or around food if they are experiencing which of the following symptoms? A. soreness, itching, fatigue B. fever, vomiting, diarrhea C. headache, irritability, thirsty D. muscle cramps, insomnia, sweating - correct answer...fever, vomiting, diarrhea after entering a walk-in refrigerator, which of the following situations would you correct? A. Frozen turkey is thawing in a pan on the bottom shelf B. egg salad is stored in a plastic container with a tight-fitting lid. C. loosely covered chicken noodle casserole is cooling on the top shelf. D. raw chicken is stored on a shelf above a tray of shrimp - correct answer...raw chicken is stored on a shelf above a tray of shrimp staphylococcal food intoxication is caused by bacteria that are commonly found A. and dairy products, including milk and ice cream. B. on the skin and in the nose, mouth, and throat of many otherwise healthy people. C. In areas having poor ventilation and high temperatures. D. And many types of seafood including shrimp and lobster - correct answer...on the skin and in the nose, mouth, and throat as many otherwise healthy people which of the following employee actions do not require that employees wash their hands and change gloves in order to prevent contamination A. walking to the food prep sink. B. using the toilet. C. handling raw poultry or meat. D. answering the telephone - correct answer...walking to the food prep sink before they are cooked or served, raw fruits and vegetables should be thoroughly washed with A. sanitizer. B. natural fruit or vegetable juice. C. potable water. D. non-potable water. - correct answer...potable water what is the correct method to check the temperature of hot food on a buffet line? A. verify the setting of the thermostat for the holding table. B. insert a thermometer into the food. C. verify that steam is rising from the hot food. D. check to see how long ago the food was cooked. - correct answer...insert a thermometer into the food before operating a dishwashing machine, an employee should A. wear a plastic apron B. mix soap and sanitizer. C. be properly trained. D. separate dinner dishes from breakfast dishes - correct answer...be properly trained what is the proper way to cool a large pot of clam chowder? A. allow the pot to cool at room temperature. B. put the hot pot into the walk-in cooler. C. put the hot pot into the walk-in freezer. D. divide the clam chowder into smaller containers and place them in an ice water bath - correct answer...divide the clam chowder into smaller containers and place them in an ice water bath