premier food safety exam questions
and answers
What should sick employees do? - ANSWER-Notify the person in charge(PIC)
immediately
Jaundice is an example of - ANSWER-A reportable symptom
Which of the following is required when serving ready-to-eat food? - ANSWER-
Wearing single-use latex gloves
The temperature of the refrigerators should never exceed - ANSWER-41 F
What happens to bacterial growth when foods are kept in refrigeration? - ANSWER-It
slows down
What is the minimum receiving temperature for hot food - ANSWER-135 F or higher
To ensure proper inspection, deliveries should be schedule during___ - ANSWER-
Slow times
Where in the walk-in cooler should ready-to-food be stored - ANSWER-On the top
shelf
Thermometers should be: __ - ANSWER-metal stem
Pork chops should be cooked for 15 seconds to a minimum temperature of ______ -
ANSWER-145°F
A restaurant is preparing salmon fillets. What temperature should they be cooked to?
- ANSWER-145 F
CROW is an acronym of proper methods for - ANSWER-Thawing foods
Which of the following is not an approved thawing method - ANSWER-Leaving the
food at room temperature
Hot food must be cooled rapidly to slow down_ - ANSWER-Bacterial growth
During the first stage of the cooling process, you are required to cool the food from -
ANSWER-135F to 70F in 2 hours
Which of the following foods is NOT an allergen? - ANSWER-Alfalfa Sprouts
If a customer is having an allergic reaction, the food worker should - ANSWER-to call
for emergency help
and answers
What should sick employees do? - ANSWER-Notify the person in charge(PIC)
immediately
Jaundice is an example of - ANSWER-A reportable symptom
Which of the following is required when serving ready-to-eat food? - ANSWER-
Wearing single-use latex gloves
The temperature of the refrigerators should never exceed - ANSWER-41 F
What happens to bacterial growth when foods are kept in refrigeration? - ANSWER-It
slows down
What is the minimum receiving temperature for hot food - ANSWER-135 F or higher
To ensure proper inspection, deliveries should be schedule during___ - ANSWER-
Slow times
Where in the walk-in cooler should ready-to-food be stored - ANSWER-On the top
shelf
Thermometers should be: __ - ANSWER-metal stem
Pork chops should be cooked for 15 seconds to a minimum temperature of ______ -
ANSWER-145°F
A restaurant is preparing salmon fillets. What temperature should they be cooked to?
- ANSWER-145 F
CROW is an acronym of proper methods for - ANSWER-Thawing foods
Which of the following is not an approved thawing method - ANSWER-Leaving the
food at room temperature
Hot food must be cooled rapidly to slow down_ - ANSWER-Bacterial growth
During the first stage of the cooling process, you are required to cool the food from -
ANSWER-135F to 70F in 2 hours
Which of the following foods is NOT an allergen? - ANSWER-Alfalfa Sprouts
If a customer is having an allergic reaction, the food worker should - ANSWER-to call
for emergency help
