Food & Safety Taps Practice Test
Questions With Answers 2024.
A food handler stored a sanitizer spray bottle on the shelf in dry storage area.
Throughout the day, the food handler used the sanitizer on the prep table, storing it in
the same spot. What should the food handler have done differently? - ANSWER- Stored
the sanitizer bottle away from the dry storage area.
A cook wore single use gloves when cutting up roast beef. The cook continued to wear
them while preparing potatoes. What mistake was made? - ANSWER- The cook did not
wash hands and put on new gloves before preparing the potatoes.
A food handler prepares and delivers meals to elderly individuals receiving services at
home. What symptoms require this food handler to stay home from work? - ANSWER-
Sore throat with fever.
A food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to the cutting board? - ANSWER- It must
be washed, rinsed, and sanitized.
What it the most important factor in choosing a good reputable food supplier? -
ANSWER- It has been inspected and complies with local, state, and federal laws.
frozen vegetables are rejected during receiving for having large ice crystals on the food
and packaging. What is the problem that caused this? - ANSWER- Time-temperature
abuse.
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of
lettuce, and fresh turkey breasts be stored in a cooler? - ANSWER- Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts.
A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare
four egg salad sandwiches. What is the problem with this situation? - ANSWER- Time-
temperature abuse.
The temperature of vegetable soup is checked during holding. The soup has not met
the critical limit and is thrown out according to house policy. Throwing out the soup is an
example of which HACCP principle? - ANSWER- Corrective action.
What is the purpose Active Managerial Control? - ANSWER- Identify and control
possible hazards throughout the flow of food.
, A chef sanitized a thermometer probe and then checked the temperature of beef stew
being held in a hot-holding unit. The temperature was 120F, which did not meet the
operation's critical limit of 135F. The Chef recorded the temperature of the stew in the
log and reheated the stew to 165F for 15 seconds. Which was the corrective action? -
ANSWER- Reheating the stew.
An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The kids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
the problem? - ANSWER- The surface underneath the dumpster should have been
paved with concrete or asphalt.
A food handler was assigned to clean the coffee maker that was too difficult to move.
The coffee maker was unplugged, then the removable parts were taking off and cleaned
and sanitized in a three-way compartment sink. Coffee grinds on the coffee maker were
removed. After the coffee machine was wiped down with detergent and water, it was
sanitized and allowed to air dry. Then the food handler put the machine back together.
What mistake did the foodhandler make? - ANSWER- Failed to rinse the machine after
wiping it down with detergent and water.
Foodborne intoxication is caused by eating foods that contain: - ANSWER- Poisons
Hepatitis A virus would most likely be found in what food: - ANSWER- Raw oysters.
The chef has just finished preparing raw chicken breasts in citrus marinade. She will
store them in the refrigerator for the next shift to cook and serve at dinner. In order to
prevent possible cross-contamination, where should the chef place the tray of chicken
breasts in the refrigerator? - ANSWER- On the bottom shelf next to the ground turkey.
A.L.E.R.T. Is: - ANSWER- FDA food defense system.
Correct method for calibrating a stem type thermometer is: - ANSWER- In water and
ice, and calibrate to 32°F
What is the minimum internal temperature for transporting hot TCS foods and hot
holdings TCS food items? - ANSWER- 135°F
What pathogen is most commonly found on the skin of healthy people? - ANSWER-
Staphylococcus aureus
I woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is overflowing into service area. What should
the manager do? - ANSWER- Close the restaurant and report the incident to the local
health department.
Questions With Answers 2024.
A food handler stored a sanitizer spray bottle on the shelf in dry storage area.
Throughout the day, the food handler used the sanitizer on the prep table, storing it in
the same spot. What should the food handler have done differently? - ANSWER- Stored
the sanitizer bottle away from the dry storage area.
A cook wore single use gloves when cutting up roast beef. The cook continued to wear
them while preparing potatoes. What mistake was made? - ANSWER- The cook did not
wash hands and put on new gloves before preparing the potatoes.
A food handler prepares and delivers meals to elderly individuals receiving services at
home. What symptoms require this food handler to stay home from work? - ANSWER-
Sore throat with fever.
A food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to the cutting board? - ANSWER- It must
be washed, rinsed, and sanitized.
What it the most important factor in choosing a good reputable food supplier? -
ANSWER- It has been inspected and complies with local, state, and federal laws.
frozen vegetables are rejected during receiving for having large ice crystals on the food
and packaging. What is the problem that caused this? - ANSWER- Time-temperature
abuse.
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of
lettuce, and fresh turkey breasts be stored in a cooler? - ANSWER- Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts.
A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare
four egg salad sandwiches. What is the problem with this situation? - ANSWER- Time-
temperature abuse.
The temperature of vegetable soup is checked during holding. The soup has not met
the critical limit and is thrown out according to house policy. Throwing out the soup is an
example of which HACCP principle? - ANSWER- Corrective action.
What is the purpose Active Managerial Control? - ANSWER- Identify and control
possible hazards throughout the flow of food.
, A chef sanitized a thermometer probe and then checked the temperature of beef stew
being held in a hot-holding unit. The temperature was 120F, which did not meet the
operation's critical limit of 135F. The Chef recorded the temperature of the stew in the
log and reheated the stew to 165F for 15 seconds. Which was the corrective action? -
ANSWER- Reheating the stew.
An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The kids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
the problem? - ANSWER- The surface underneath the dumpster should have been
paved with concrete or asphalt.
A food handler was assigned to clean the coffee maker that was too difficult to move.
The coffee maker was unplugged, then the removable parts were taking off and cleaned
and sanitized in a three-way compartment sink. Coffee grinds on the coffee maker were
removed. After the coffee machine was wiped down with detergent and water, it was
sanitized and allowed to air dry. Then the food handler put the machine back together.
What mistake did the foodhandler make? - ANSWER- Failed to rinse the machine after
wiping it down with detergent and water.
Foodborne intoxication is caused by eating foods that contain: - ANSWER- Poisons
Hepatitis A virus would most likely be found in what food: - ANSWER- Raw oysters.
The chef has just finished preparing raw chicken breasts in citrus marinade. She will
store them in the refrigerator for the next shift to cook and serve at dinner. In order to
prevent possible cross-contamination, where should the chef place the tray of chicken
breasts in the refrigerator? - ANSWER- On the bottom shelf next to the ground turkey.
A.L.E.R.T. Is: - ANSWER- FDA food defense system.
Correct method for calibrating a stem type thermometer is: - ANSWER- In water and
ice, and calibrate to 32°F
What is the minimum internal temperature for transporting hot TCS foods and hot
holdings TCS food items? - ANSWER- 135°F
What pathogen is most commonly found on the skin of healthy people? - ANSWER-
Staphylococcus aureus
I woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is overflowing into service area. What should
the manager do? - ANSWER- Close the restaurant and report the incident to the local
health department.
