Name: Score:
40 Multiple choice questions
Term 1 of 40
A food establishment provides separate display tar
and molluscan shellfish. Which is NOT a requirement for operation of the tanks?
The tanks must be kept clean.
The same water must circulate throughout both tanks
The identity of the source of the shelfish must be kept with each lot.
The safety and quality of the shelfish must not be compromised by the use of the tank.
Term 2 of 40
When washing hands, which part of the hands is most frequently missed?
palms.
fingernails.
between the fingers.
the backs of the hands.
Term 3 of 40
Access to public restrooms must NOT be
from an outside door
through a self-closing door.
available for individuals with disabilities.
through food preparation or warewashing areas.
,Term 4 of 40
In a HACCP system, a diagram of the path food takes from delivery to service is known as a
flow chart.
food model.
critical analysis.
standardized recipe
Term 5 of 40
Chemical hand dips must be maintained at a minimum strength equivalent to
50 mg/l chlorine.
75 mg/L chlorine.
100 mg/L chlorine.
200 mg/L chlorine.
Term 6 of 40
To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room
should be maintained between__ per cent.
30-40
40-50
50-60
60-70
,Term 7 of 40
Time/ Temperature Control (TCS) foods must be
cooked to specific temperatures to
prevent contamination and cross contamination
make sure the water activity in a food no longer supports the growth of bacteria.
destroy any allergens that could causea severe reaction.
kill bacteria that might cause foodborneillness.
Term 8 of 40
Sponges may be used to clean
seats, refrigerator doors and serving trays.o b
food preparation tables and pot sinks.
wooden baker's table, rolling pins and salad bowls.
serving utensils and tableware.
Term 9 of 40
The initial symptoms of scombroid poisoning include
diarrhea
vomiting.
six hour lag before taking effect.
numbness in mouth and fingers.
, Term 10 of 40
When cooling beef stew, a container measuring
____ inches in height should be used to cool the food the quickly.
3 in (7.62 crm)
5in (12.70 cm)
8 in (30.32 cm)
12 in (30.48 cm)
Term 11 of 40
The only 100% effective back flow preventive device is a(n)
Air Gap
grease trap.
check valve
vacuum breaker.
Term 12 of 40
The delivery inspection of dry foods should include checking for
dry and undamaged food, dry food containers and driver in uniform.
intact packaging, food temperature of 65'F (18C) and clean delivery truck.
Food temperature of 65°F (18C), dry and intact food packages, and clean delivery truck.
intact packaging, dry and undamaged food, dry containers, insect Infestation and clean
delivery truck.
40 Multiple choice questions
Term 1 of 40
A food establishment provides separate display tar
and molluscan shellfish. Which is NOT a requirement for operation of the tanks?
The tanks must be kept clean.
The same water must circulate throughout both tanks
The identity of the source of the shelfish must be kept with each lot.
The safety and quality of the shelfish must not be compromised by the use of the tank.
Term 2 of 40
When washing hands, which part of the hands is most frequently missed?
palms.
fingernails.
between the fingers.
the backs of the hands.
Term 3 of 40
Access to public restrooms must NOT be
from an outside door
through a self-closing door.
available for individuals with disabilities.
through food preparation or warewashing areas.
,Term 4 of 40
In a HACCP system, a diagram of the path food takes from delivery to service is known as a
flow chart.
food model.
critical analysis.
standardized recipe
Term 5 of 40
Chemical hand dips must be maintained at a minimum strength equivalent to
50 mg/l chlorine.
75 mg/L chlorine.
100 mg/L chlorine.
200 mg/L chlorine.
Term 6 of 40
To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room
should be maintained between__ per cent.
30-40
40-50
50-60
60-70
,Term 7 of 40
Time/ Temperature Control (TCS) foods must be
cooked to specific temperatures to
prevent contamination and cross contamination
make sure the water activity in a food no longer supports the growth of bacteria.
destroy any allergens that could causea severe reaction.
kill bacteria that might cause foodborneillness.
Term 8 of 40
Sponges may be used to clean
seats, refrigerator doors and serving trays.o b
food preparation tables and pot sinks.
wooden baker's table, rolling pins and salad bowls.
serving utensils and tableware.
Term 9 of 40
The initial symptoms of scombroid poisoning include
diarrhea
vomiting.
six hour lag before taking effect.
numbness in mouth and fingers.
, Term 10 of 40
When cooling beef stew, a container measuring
____ inches in height should be used to cool the food the quickly.
3 in (7.62 crm)
5in (12.70 cm)
8 in (30.32 cm)
12 in (30.48 cm)
Term 11 of 40
The only 100% effective back flow preventive device is a(n)
Air Gap
grease trap.
check valve
vacuum breaker.
Term 12 of 40
The delivery inspection of dry foods should include checking for
dry and undamaged food, dry food containers and driver in uniform.
intact packaging, food temperature of 65'F (18C) and clean delivery truck.
Food temperature of 65°F (18C), dry and intact food packages, and clean delivery truck.
intact packaging, dry and undamaged food, dry containers, insect Infestation and clean
delivery truck.
