An operation that wants to serve clams that are displayed live in a tank until preparation
must - Answer-Obtain a variance from the regulatory authority
/.Which date should be placed on the label of leftover pasta salad? - Answer-When it
should be discarded
/.An example of a corrective action is - Answer-Reheating food that was being held
below 135 degrees
/.Garbage containers used by an operation should be - Answer-Leak proof waterproof
and easy to clean
/.An emergency that disrupts the normal water supply may require the use of - Answer-
single-use disposable plates, forks, knives, and spoons
/.How should a food handler restrain long hair? - Answer-Put all hair up under a hat
/.Management must notify the regulatory authority if a food handler tests positive for -
Answer-Norovirus
/.A cook takes poultry out of the oven for service, checks the temperature of poultry that
is baking, and finds that it is 150 F (66 C) The cook records this in a log and continues
cooking the poultry until temperature is 165 F (74 C). Which step in this process was the
corrective action? - Answer-Continuing the cooking process
/.When the water supply has been disrupted due to a natural disaster, an acceptable
alternative is - Answer-Using closed water bottles
/.At least how far above the floor should shelving be set? - Answer-6 inches to 15
/.A variance from the local health authority is required when - Answer-displaying live
molluscan shellfish in a tank
/.Floors in a food prep area must be - Answer-Be non slip so that they prevent spills
/.Food that has been cooked to the correct temperature and is how being kept hot for
service must held at a temperature of at least? - Answer-135 Degrees
/.What is minimum distance above the floor at which dry food must be stored? - Answer-
6 inches 15 centimeters
, /.A hose is connected to a faucet to fill a bucket then left submerged in the bucket while
it fills. This is a risk to water supply because - Answer-Cross connection
/.What is an example of physical contaminate - Answer-Plastic
/.First aid must be administered when a hazardous chemical spills on a kitchen
employee's arms and face. From which document, required to be on file in the
establishment, can the first aid information be found? - Answer-Material Safety Data
Sheet (MSDS)
/.The water temperature in the wash sink of a three compartment sink must be at least -
Answer-110 F
/.A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the person in charge
(PIC) do - Answer-Put it in a double bag
/.If hand antiseptic are used in the operation, they should be used - Answer-After
washing hands
/.Both raw ground beef and cooked poultry are delivered. Where in the cooler should
the cooked poultry be stored - Answer-Below ground beef
/.foodborne illness outbreak occurs when at least how many people eat the same food
and contract the same illness - Answer-2
/.A restaurant owner purchases frozen shrimp from an unapproved vendor at a
discounted price. Which food defense principle has been violated? - Answer-Assure
/.Nausea, vomiting, diarrhea, jaundice, and fever are all reportable - Answer-Symptoms
/.What should a cook do when prepping foods such as Caesar salad dressing or
mayonnaise for highly suspectible populations? - Answer-Substitute pasteurized eggs
for raw eggs
/.The person in charge (PIC) assigns a cook to monitor and record temperature on the
steam table in order to - Answer-Prevent time temperature abuse
/.ALERT is an acronym that represents - Answer-A way to decrease the risk of
intentional food contamination
/.During on-the-job training, a manager discovers that a food handler is handling raw
and then cooked poultry without changing gloves. What should the manager do? -
Answer-Thrown out the cooked poultry and reinforce correct food handling
must - Answer-Obtain a variance from the regulatory authority
/.Which date should be placed on the label of leftover pasta salad? - Answer-When it
should be discarded
/.An example of a corrective action is - Answer-Reheating food that was being held
below 135 degrees
/.Garbage containers used by an operation should be - Answer-Leak proof waterproof
and easy to clean
/.An emergency that disrupts the normal water supply may require the use of - Answer-
single-use disposable plates, forks, knives, and spoons
/.How should a food handler restrain long hair? - Answer-Put all hair up under a hat
/.Management must notify the regulatory authority if a food handler tests positive for -
Answer-Norovirus
/.A cook takes poultry out of the oven for service, checks the temperature of poultry that
is baking, and finds that it is 150 F (66 C) The cook records this in a log and continues
cooking the poultry until temperature is 165 F (74 C). Which step in this process was the
corrective action? - Answer-Continuing the cooking process
/.When the water supply has been disrupted due to a natural disaster, an acceptable
alternative is - Answer-Using closed water bottles
/.At least how far above the floor should shelving be set? - Answer-6 inches to 15
/.A variance from the local health authority is required when - Answer-displaying live
molluscan shellfish in a tank
/.Floors in a food prep area must be - Answer-Be non slip so that they prevent spills
/.Food that has been cooked to the correct temperature and is how being kept hot for
service must held at a temperature of at least? - Answer-135 Degrees
/.What is minimum distance above the floor at which dry food must be stored? - Answer-
6 inches 15 centimeters
, /.A hose is connected to a faucet to fill a bucket then left submerged in the bucket while
it fills. This is a risk to water supply because - Answer-Cross connection
/.What is an example of physical contaminate - Answer-Plastic
/.First aid must be administered when a hazardous chemical spills on a kitchen
employee's arms and face. From which document, required to be on file in the
establishment, can the first aid information be found? - Answer-Material Safety Data
Sheet (MSDS)
/.The water temperature in the wash sink of a three compartment sink must be at least -
Answer-110 F
/.A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the person in charge
(PIC) do - Answer-Put it in a double bag
/.If hand antiseptic are used in the operation, they should be used - Answer-After
washing hands
/.Both raw ground beef and cooked poultry are delivered. Where in the cooler should
the cooked poultry be stored - Answer-Below ground beef
/.foodborne illness outbreak occurs when at least how many people eat the same food
and contract the same illness - Answer-2
/.A restaurant owner purchases frozen shrimp from an unapproved vendor at a
discounted price. Which food defense principle has been violated? - Answer-Assure
/.Nausea, vomiting, diarrhea, jaundice, and fever are all reportable - Answer-Symptoms
/.What should a cook do when prepping foods such as Caesar salad dressing or
mayonnaise for highly suspectible populations? - Answer-Substitute pasteurized eggs
for raw eggs
/.The person in charge (PIC) assigns a cook to monitor and record temperature on the
steam table in order to - Answer-Prevent time temperature abuse
/.ALERT is an acronym that represents - Answer-A way to decrease the risk of
intentional food contamination
/.During on-the-job training, a manager discovers that a food handler is handling raw
and then cooked poultry without changing gloves. What should the manager do? -
Answer-Thrown out the cooked poultry and reinforce correct food handling
