A - -A buser poured some cleaner from its original container into a smaller
working container. What else does the buser need to do?
A) Label the working container with its contents.
B) Read the safety data sheet (SDS) for the cleaner.
C) Use a new wiping cloth when first using the working container.
D) Note on the original container that some cleaner was put into a working
container.
- A - -A food handler drops the end of a hose into a mop bucket and
turns the water on to fill it. What has the food handler done wrong?
A) Created a cross-connection
B) Created an air-gap separation
C) Prevented backflow
D) Prevented atmospheric vacuuming
- A - -A food item that is received with an expired use-by date should be
A) rejected.
B) used immediately.
C) accepted but labeled differently.
D) accepted but kept separate from other items.
- A - -A food-contact surface must be cleaned and sanitized
A) before working with a different type of food.
B) every 6 hours.
C) only if the food handler changes gloves.
D) at the end of the food handler's shift.
- A - -A handwashing station should have hot and cold water, soap, a
way to dry hands, and a
A) garbage container.
B) second timer.
C) clock.
D) gloves.
- A - -A manager walks around the kitchen every hour to answer
questions and to see if staff members are following procedures. This is an
example of which step in active managerial control?
A) Management oversight
B) Corrective action
C) Re-evaluation
D) Identify risks
- A - -After which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
- A - -Ice crystals on a frozen food item indicate
, A) time-temperature abuse.
B) cross-contamination.
C) poor cleaning and sanitizing.
D) poor personal hygiene.
- A - -One way for managers to show that they know how to keep food
safe is to
A) become certified in food safety.
B) take cooking temperatures.
C) monitor employee behaviors.
D) conduct self-inspections.
- A - -Soup on a buffet should be labeled with the
A) name of the food.
B) prep date.
C) soup's ingredients.
D) use-by date.
- A - -To prevent backflow, a sink must be equipped with a(n)
A) Air gap
B) Vacuum assist
C) Overflow drain
D) Touchless controls
- A - -To prevent food allergens from being transferred to food,
A) clean and sanitize utensils before preparing an allergen special order.
B) buy food from trusted suppliers.
C) store cold food at 41°F (5°C) or lower.
D) avoid pewter tableware and utensils and copper cookware.
- A - -What food item does the FDA advise against offering on a
children's menu?
A) Rare cheeseburgers
B) Cheese pizza
C) Peanut butter and jelly sandwiches
D) Fried shrimp
- A - -What is the best way to protect food from deliberate tampering?
A) Make it as difficult as possible for someone to tamper with it.
B) Allow former employees into the operation.
C) Perform spot inspections on new vendors.
D) Use the USDA A.L.A.R.M. system.
- A - -What is the only jewelry that may be worn on the hands or arms
while handling food?
A) Plain-band ring
B) Medical ID bracelet
C) Leather-band watch
D) Diamond ring
working container. What else does the buser need to do?
A) Label the working container with its contents.
B) Read the safety data sheet (SDS) for the cleaner.
C) Use a new wiping cloth when first using the working container.
D) Note on the original container that some cleaner was put into a working
container.
- A - -A food handler drops the end of a hose into a mop bucket and
turns the water on to fill it. What has the food handler done wrong?
A) Created a cross-connection
B) Created an air-gap separation
C) Prevented backflow
D) Prevented atmospheric vacuuming
- A - -A food item that is received with an expired use-by date should be
A) rejected.
B) used immediately.
C) accepted but labeled differently.
D) accepted but kept separate from other items.
- A - -A food-contact surface must be cleaned and sanitized
A) before working with a different type of food.
B) every 6 hours.
C) only if the food handler changes gloves.
D) at the end of the food handler's shift.
- A - -A handwashing station should have hot and cold water, soap, a
way to dry hands, and a
A) garbage container.
B) second timer.
C) clock.
D) gloves.
- A - -A manager walks around the kitchen every hour to answer
questions and to see if staff members are following procedures. This is an
example of which step in active managerial control?
A) Management oversight
B) Corrective action
C) Re-evaluation
D) Identify risks
- A - -After which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
- A - -Ice crystals on a frozen food item indicate
, A) time-temperature abuse.
B) cross-contamination.
C) poor cleaning and sanitizing.
D) poor personal hygiene.
- A - -One way for managers to show that they know how to keep food
safe is to
A) become certified in food safety.
B) take cooking temperatures.
C) monitor employee behaviors.
D) conduct self-inspections.
- A - -Soup on a buffet should be labeled with the
A) name of the food.
B) prep date.
C) soup's ingredients.
D) use-by date.
- A - -To prevent backflow, a sink must be equipped with a(n)
A) Air gap
B) Vacuum assist
C) Overflow drain
D) Touchless controls
- A - -To prevent food allergens from being transferred to food,
A) clean and sanitize utensils before preparing an allergen special order.
B) buy food from trusted suppliers.
C) store cold food at 41°F (5°C) or lower.
D) avoid pewter tableware and utensils and copper cookware.
- A - -What food item does the FDA advise against offering on a
children's menu?
A) Rare cheeseburgers
B) Cheese pizza
C) Peanut butter and jelly sandwiches
D) Fried shrimp
- A - -What is the best way to protect food from deliberate tampering?
A) Make it as difficult as possible for someone to tamper with it.
B) Allow former employees into the operation.
C) Perform spot inspections on new vendors.
D) Use the USDA A.L.A.R.M. system.
- A - -What is the only jewelry that may be worn on the hands or arms
while handling food?
A) Plain-band ring
B) Medical ID bracelet
C) Leather-band watch
D) Diamond ring
