PREMIER FOOD SAFETY TEST WITH
QUESTION AND 100% CORRECT
ANSWERS
a food establishment that package has ROP food should
A. not be without a good vacuum packer
B. Be packaged according to USDA
C. have a HACCP
D. have HESSN - ANSWER>>>>>have HACCP
all vehicles and trucks delivering food products should be
checked to ensure that the
A. food was not exposed to contamination during shipping
B. schipper was local
C. vehicle has safety features
D. truck was loaded promptly - ANSWER>>>>>food was not
exposed to contamination during shipping
all can goods must be checked thoroughly when received and
A. when stored
B. at the end of the shift
C. just before use
D. after the expiration date has passed - ANSWER>>>>>at the
end of the shift
when keeping food in a hot holding equipment, how often is it
recommended to check the temperature of the food?
A. at least once every two hours
B. at least once every 3 hours
C. at least once every 4 hours
D. at least once a day - ANSWER>>>>>at least once every four
hours
, PREMIER FOOD SAFETY TEST WITH
QUESTION AND 100% CORRECT
ANSWERS
which of the following is the proper procedure for washing your
hands? - ANSWER>>>>>run hot water, moisten hands and apply
soap, vigorously scrub hands and arms, rinse hands, dry hands
the agencies that regulate food safety at your establishment is
A. CDC
B. State and local departments of health
C. Federal department of health
D. HACCP - ANSWER>>>>>state and local departments of health
if a guest spills a drink on the floor, the first thing you should do
is
A. Make sure a co-worker stays by the spill to warn people while
you get the proper caution signs and equipment
B. bring the guest a new drink right away
C. use a wiping cloth to wipe off the floor
D. get a sign to warn people that the floor is slippery -
ANSWER>>>>>make sure A co-worker stays by The spill to warn
people while you get the proper caution signs and equipment
what type of container should be used to store leftover tomato
sauce?
A. any pain or bucket available
B. uncovered container
C. covered food container
D. copper container - ANSWER>>>>>covered food container
what is the biggest problem with mixing raw foods together with
cooked foods?
A product texture
, PREMIER FOOD SAFETY TEST WITH
QUESTION AND 100% CORRECT
ANSWERS
B. uneven temperature
C. cross-connection
D. Cross contamination - ANSWER>>>>>cross-contamination
which of the following is the best way to prevent food
contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - ANSWER>>>>>frequent and effective
hand-washing
where can food service employees smoke? - ANSWER>>>>>in
designated areas
all of the following practices can help prevent time temperature
abuse EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours
D. holding the ingredients for tuna salad at 39°F -
ANSWER>>>>>holding chicken noodle soup at
food handler should be excluded from working with or around
food if they are experiencing which of the following symptoms?
A. soreness, itching, fatigue
B. fever, vomiting, diarrhea
C. headache, irritability, thirsty
D. muscle cramps, insomnia, sweating - ANSWER>>>>>fever,
vomiting, diarrhea
QUESTION AND 100% CORRECT
ANSWERS
a food establishment that package has ROP food should
A. not be without a good vacuum packer
B. Be packaged according to USDA
C. have a HACCP
D. have HESSN - ANSWER>>>>>have HACCP
all vehicles and trucks delivering food products should be
checked to ensure that the
A. food was not exposed to contamination during shipping
B. schipper was local
C. vehicle has safety features
D. truck was loaded promptly - ANSWER>>>>>food was not
exposed to contamination during shipping
all can goods must be checked thoroughly when received and
A. when stored
B. at the end of the shift
C. just before use
D. after the expiration date has passed - ANSWER>>>>>at the
end of the shift
when keeping food in a hot holding equipment, how often is it
recommended to check the temperature of the food?
A. at least once every two hours
B. at least once every 3 hours
C. at least once every 4 hours
D. at least once a day - ANSWER>>>>>at least once every four
hours
, PREMIER FOOD SAFETY TEST WITH
QUESTION AND 100% CORRECT
ANSWERS
which of the following is the proper procedure for washing your
hands? - ANSWER>>>>>run hot water, moisten hands and apply
soap, vigorously scrub hands and arms, rinse hands, dry hands
the agencies that regulate food safety at your establishment is
A. CDC
B. State and local departments of health
C. Federal department of health
D. HACCP - ANSWER>>>>>state and local departments of health
if a guest spills a drink on the floor, the first thing you should do
is
A. Make sure a co-worker stays by the spill to warn people while
you get the proper caution signs and equipment
B. bring the guest a new drink right away
C. use a wiping cloth to wipe off the floor
D. get a sign to warn people that the floor is slippery -
ANSWER>>>>>make sure A co-worker stays by The spill to warn
people while you get the proper caution signs and equipment
what type of container should be used to store leftover tomato
sauce?
A. any pain or bucket available
B. uncovered container
C. covered food container
D. copper container - ANSWER>>>>>covered food container
what is the biggest problem with mixing raw foods together with
cooked foods?
A product texture
, PREMIER FOOD SAFETY TEST WITH
QUESTION AND 100% CORRECT
ANSWERS
B. uneven temperature
C. cross-connection
D. Cross contamination - ANSWER>>>>>cross-contamination
which of the following is the best way to prevent food
contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - ANSWER>>>>>frequent and effective
hand-washing
where can food service employees smoke? - ANSWER>>>>>in
designated areas
all of the following practices can help prevent time temperature
abuse EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours
D. holding the ingredients for tuna salad at 39°F -
ANSWER>>>>>holding chicken noodle soup at
food handler should be excluded from working with or around
food if they are experiencing which of the following symptoms?
A. soreness, itching, fatigue
B. fever, vomiting, diarrhea
C. headache, irritability, thirsty
D. muscle cramps, insomnia, sweating - ANSWER>>>>>fever,
vomiting, diarrhea
