1. The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor
personal hygiene, are the foundations of the system known as: - ANS_Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? - ANS_HMR
3. How should the temperature of sour cream be taken? - ANS_By removing the lid and placing a
thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? - ANS_Take a
corrective action
5. When leaving the food preparation area, food handlers should: - ANS_Leave their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? - ANS_Plain
wedding band
7. GMP stands for: - ANS_Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - ANS_Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at above 135°F
(57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time is not being used as control
, measure. What should the food worker do? - ANS_Remove from the self-service bar, reheat to 165°F
(74°C)
10. An organization that certifies commercial food service equipment is: - ANS_NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the things the person in
charge needs to do? - ANS_Report the illness to the local health department
12. The first step in planning a food safety training program is: Identify the topics for the training -
ANS_Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a famous restaurant that
was cooked to the proper temperature and held at or above 135°F (57°C). The food delivery driver gets
delayed due to a storm and arrives at the customer's destination at 6:00 PM. Upon arrival the food
temperature was 120°F (49°C). What should the restaurant do? - ANS_Tell the customer to discard the
food
14. Live shellfish must be received and kept at what minimum temperatures? - ANS_Air 45°F (7°C),
internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the puts on clean disposable
gloves, and begins to move defrosted hamburger tomatoes. When she's done, she slices raw onions.
preparation area, as directed by the cook. Then, she is asked to slice raw In this sequence of tasks, when
should the food handler change gloves? - ANS_After moving the hamburger patties to the preparation
area
16. Ciguatoxin contamination is caused by - ANS_Toxi-producing algae
17. If a food worker is ill, you must always decide to either: - ANS_Restrict them from handling food or
exclude them from the operation
adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor
personal hygiene, are the foundations of the system known as: - ANS_Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? - ANS_HMR
3. How should the temperature of sour cream be taken? - ANS_By removing the lid and placing a
thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? - ANS_Take a
corrective action
5. When leaving the food preparation area, food handlers should: - ANS_Leave their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? - ANS_Plain
wedding band
7. GMP stands for: - ANS_Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - ANS_Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at above 135°F
(57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time is not being used as control
, measure. What should the food worker do? - ANS_Remove from the self-service bar, reheat to 165°F
(74°C)
10. An organization that certifies commercial food service equipment is: - ANS_NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the things the person in
charge needs to do? - ANS_Report the illness to the local health department
12. The first step in planning a food safety training program is: Identify the topics for the training -
ANS_Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a famous restaurant that
was cooked to the proper temperature and held at or above 135°F (57°C). The food delivery driver gets
delayed due to a storm and arrives at the customer's destination at 6:00 PM. Upon arrival the food
temperature was 120°F (49°C). What should the restaurant do? - ANS_Tell the customer to discard the
food
14. Live shellfish must be received and kept at what minimum temperatures? - ANS_Air 45°F (7°C),
internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the puts on clean disposable
gloves, and begins to move defrosted hamburger tomatoes. When she's done, she slices raw onions.
preparation area, as directed by the cook. Then, she is asked to slice raw In this sequence of tasks, when
should the food handler change gloves? - ANS_After moving the hamburger patties to the preparation
area
16. Ciguatoxin contamination is caused by - ANS_Toxi-producing algae
17. If a food worker is ill, you must always decide to either: - ANS_Restrict them from handling food or
exclude them from the operation
