Name: Score:
78 Multiple choice questions
Definition 1 of 78
Which of the following practices is approved for use in a food establishment?
Serving utensils are stored with their food-contact surfaces in the food
Serving utensils are placed in a drawer away from food
Serving utensils are washed with detergent only
Serving utensils are kept in a separate room
Definition 2 of 78
Which of the following is a chemical hazard?
Cooking utensils made from stainless steel
Cleaning chemicals stored in a soda bottle
Fresh produce displayed in a refrigerated section
Food items stored in airtight containers
Definition 3 of 78
Why is smoking not allowed in the kitchen?
smoking creates an unpleasant odor in the kitchen
smoking can cause kitchen fires
hands could spread the contamination to food
smoking can distract employees from their tasks
,Definition 4 of 78
Employees are prepping sandwiches that will be served off-site. The sandwiches are made
with chicken salad, turkey, cheese, lettuce, tomato, and mayonnaise. Which of the following is
the GREATEST concern for the employees?
Foods are stored at 41F or lower and checked at arrival
Employees are using expired ingredients in the sandwiches
Sandwiches are being prepared without gloves
The kitchen is too crowded for efficient sandwich prep
Definition 5 of 78
Which of the following conditions must be reported to the regulatory authorities if a food
employee is diagnosed with one of them?
containers without covers
handling raw chicken and cooked chicken
Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A
Raw foods are stored on a shelf above ready-to-eat foods.
Definition 6 of 78
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms
of the shipping cartons have too much ice and the fish fillets held within the cartons have
brown edges. These are signs of
Thawed and refrozen
Thawing and refreezing
Flash freezing
Stamps mean the chicken's quality has been rated.
,Definition 7 of 78
Corrective action needs to be taken IMMEDIATELY if you see a food handler
using a hairnet while cooking
wearing gloves while preparing food
taking a break to eat a snack
using hand sanitizer instead of washing their hands
Definition 8 of 78
All of the following are a highly susceptible population EXCEPT
a newborn baby with a cold
a teenager recovering from surgery
a 45 year old man with Celiac disease
an elderly woman undergoing chemotherapy
Definition 9 of 78
Food service employees are reheating hamburgers in a microwave to be served. What internal
temperature should they be heated to?
165F for 15 seconds
145f for 4 minutes
155f for 17 seconds
130f for 112 minutes
, Definition 10 of 78
During a self-inspection, you see the following situation. Which should you correct at once?
A food storage area is too warm
A hand washing sink in the kitchen is being used to hold a tray of cookies that are
cooling
The refrigerator door is left open
A shelf is cluttered with cleaning supplies
Definition 11 of 78
Why do meat and poultry need to be stored in a self-service area separate?
they are cooked to different temperatures
allocate tasks that do not involve exposed food
leaving food on the counter at room temperature
have a meeting with your employees
Definition 12 of 78
For the purposes of food safety, food is defined as:
only those items that are served in restaurants
substances that are used in food preparation but not consumed
any product that is packaged and labeled for sale
any edible substance or ingredients that is intended for human consumption
Definition 13 of 78
Bacteria that can cause a foodborne infection are
Escherichia coli
Salmonella enteritidis
Shigella sonnei
Salmonella typhi
78 Multiple choice questions
Definition 1 of 78
Which of the following practices is approved for use in a food establishment?
Serving utensils are stored with their food-contact surfaces in the food
Serving utensils are placed in a drawer away from food
Serving utensils are washed with detergent only
Serving utensils are kept in a separate room
Definition 2 of 78
Which of the following is a chemical hazard?
Cooking utensils made from stainless steel
Cleaning chemicals stored in a soda bottle
Fresh produce displayed in a refrigerated section
Food items stored in airtight containers
Definition 3 of 78
Why is smoking not allowed in the kitchen?
smoking creates an unpleasant odor in the kitchen
smoking can cause kitchen fires
hands could spread the contamination to food
smoking can distract employees from their tasks
,Definition 4 of 78
Employees are prepping sandwiches that will be served off-site. The sandwiches are made
with chicken salad, turkey, cheese, lettuce, tomato, and mayonnaise. Which of the following is
the GREATEST concern for the employees?
Foods are stored at 41F or lower and checked at arrival
Employees are using expired ingredients in the sandwiches
Sandwiches are being prepared without gloves
The kitchen is too crowded for efficient sandwich prep
Definition 5 of 78
Which of the following conditions must be reported to the regulatory authorities if a food
employee is diagnosed with one of them?
containers without covers
handling raw chicken and cooked chicken
Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A
Raw foods are stored on a shelf above ready-to-eat foods.
Definition 6 of 78
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms
of the shipping cartons have too much ice and the fish fillets held within the cartons have
brown edges. These are signs of
Thawed and refrozen
Thawing and refreezing
Flash freezing
Stamps mean the chicken's quality has been rated.
,Definition 7 of 78
Corrective action needs to be taken IMMEDIATELY if you see a food handler
using a hairnet while cooking
wearing gloves while preparing food
taking a break to eat a snack
using hand sanitizer instead of washing their hands
Definition 8 of 78
All of the following are a highly susceptible population EXCEPT
a newborn baby with a cold
a teenager recovering from surgery
a 45 year old man with Celiac disease
an elderly woman undergoing chemotherapy
Definition 9 of 78
Food service employees are reheating hamburgers in a microwave to be served. What internal
temperature should they be heated to?
165F for 15 seconds
145f for 4 minutes
155f for 17 seconds
130f for 112 minutes
, Definition 10 of 78
During a self-inspection, you see the following situation. Which should you correct at once?
A food storage area is too warm
A hand washing sink in the kitchen is being used to hold a tray of cookies that are
cooling
The refrigerator door is left open
A shelf is cluttered with cleaning supplies
Definition 11 of 78
Why do meat and poultry need to be stored in a self-service area separate?
they are cooked to different temperatures
allocate tasks that do not involve exposed food
leaving food on the counter at room temperature
have a meeting with your employees
Definition 12 of 78
For the purposes of food safety, food is defined as:
only those items that are served in restaurants
substances that are used in food preparation but not consumed
any product that is packaged and labeled for sale
any edible substance or ingredients that is intended for human consumption
Definition 13 of 78
Bacteria that can cause a foodborne infection are
Escherichia coli
Salmonella enteritidis
Shigella sonnei
Salmonella typhi
