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KTH Food Handler/Manager Review EXAM
(QUESTIONS WITH VERIFIED ANSWERS)
GRADED A+
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What symptom(s)
does John likely have to cause him to be re-assigned?
Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with
Undercooked poultry
Which of the following food containers in the dry-store room must be labelled?
Flour
Customer forks should be stored at a self-service buffet
With only the handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has
Shiny skin and red gills at 41F or lower
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Which is an approved method for storing in-use utensils?
In the food with the handle extending out
HACCP is a/an
Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to
Provide consumers safe, unadulterated, honestly presented food
You are working in an establishment that has only one reach-in refrigerator. What is the proper way to
store items from the highest to lowest shelf?
Lettuce, sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for
Clean in place
KTH Food Handler/Manager Review EXAM
(QUESTIONS WITH VERIFIED ANSWERS)
GRADED A+
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What symptom(s)
does John likely have to cause him to be re-assigned?
Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with
Undercooked poultry
Which of the following food containers in the dry-store room must be labelled?
Flour
Customer forks should be stored at a self-service buffet
With only the handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has
Shiny skin and red gills at 41F or lower
, SCORE MORE
Which is an approved method for storing in-use utensils?
In the food with the handle extending out
HACCP is a/an
Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to
Provide consumers safe, unadulterated, honestly presented food
You are working in an establishment that has only one reach-in refrigerator. What is the proper way to
store items from the highest to lowest shelf?
Lettuce, sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for
Clean in place
