Primary Food Sanitation Exam Actual Questions and
Answers Graded A+
D)___ is the cleaning product used to stop allergen cross contact
detergent
In the three-sink manual warewashing process, the detergent wash water must
be ___ or higher
110
warewash machines that use hot water to sanitize must have a minimum hot
water temperature of ___ degrees
180
Eggs are inspected by the (U)___
USDA
highly susceptible populations include (c)____, the (e)___, and those with
(i)___ problems
children, elderly, immune
Corrective actions must immediately be taken if a critical limit in a HACCP
system is not met (True/False)
True
Raw chicken may be handled with bare hands (True/False)
True
Ready-to-eat foods may be handled with bare hands (True/False)
False
Cut lettuce for a salad may be handled with bare hands (True/False)
False
A sore throat and a fever require a food handler to stay home from work
(True/False)
True
If a cutting board has been used to prepare raw food, it must be washed,
rinsed, and sanitized before it is used to prepare vegetables or another ready-
to-eat food (True/False)
True
A reputable food supplier has been inspected and complies with local, state,
and federal laws (True/False)
True
Time-temperature abuse during delivery may lead to ice-crystal formation on
food during delivery and is a sign that it should be rejected (True/False)
True
how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh
turkey breasts be stored in a cooler from top to bottom?
lettuce, salmon, pork, turkey
prep food in small batches to cut down on food being exposed to the
temperature danger zone (true/false)
True
When serving raw or undercooked food, a consumer advisory must be posted
(True/False)
True
,the purpose of active managerial control is to identify and control possible
hazards throughout the flow of food (True/False)
True
A chef sanitized a thermometer probe and then checked the temperature of a
beef stew being held in a hot holding unit. The temperature was 120 degrees,
which did not meet the operation's critical limit of 135--the stew must be
reheated to ___ for __ seconds
165, 15
Seven steps of HACCP system:
conduct a hazard analysis, determine critical control points, establish critical limits,
establish monitoring procedures, establish corrective actions, establish verification
procedures, establish record keeping procedures
All types of poultry, including ground poultry must be cooked to a minimum
internal temperature of ___ for __ seconds
165, 15
Stuffed meats, poultry pasta, and fish, must be cooked to a minimum internal
temperature of ___ for ___ seconds
165, 15
Stuffing that contains TCS must be cooked to a minimum internal temperature
of ___ for ___ seconds
165, 15
Microwaved food must be cooked to a minimum internal temperature of ___
and be allowed to stand for at least ___ minutes
165, 2
Reheated leftovers must be cooked to a minimum internal temperature of ___
for ___ seconds within ___ hours
165, 15, 2
Ground, minced, and chopped meats and fish must be cooked to a minimum
internal temperature of ___ for ___ seconds
155, 15
Mechanically tenderized meats, flavor injected meats, and brined ham must be
cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Eggs hot held for service must be cooked to a minimum internal temperature
of ___ for ___ seconds
155, 15
Hot held commercially processed, ready-to-eat foods must be cooked to a
minimum internal temperature of ___
135
vegetables, beans, grains, and fruits must be cooked to a minimum internal
temperature of ___
135
rare roast beef and corned beef may be cooked to a minimum internal
temperature of ___ for ___ minutes
130, 112
Partial initial cooking time for later service cannot exceed ___ minutes. Cool
food immediately after cooking. Then freeze or refrigerate at ___ or cooler.
Reheat food to ___ before serving
60, 41, 165
Receive refrigerated foods at ___ or below
, 41
Store refrigerated foods at ___ or below. Frozen foods should be stored at __
or below
41, 0
Hold cold foods at ___ or below. Hold hot foods at ___ or above
41, 135
Serve cold foods at ___ or below. Serve hot foods at ___ or above
41, 135
Reheat foods to ___ for ___ seconds within __ hours
165, 15, 2
The FDA food code requires that foods be cooled from ___ to ___ within ___
hours
135, 70, 2
If food is not cooled from 135 to 70 within 2 hours, the food must be reheated
to ___ for ___ seconds, and the cooling process must start again.
165, 15
Dividing food into smaller portions, using ice water baths, and ice paddles to
stir foods will speed the cooling process (True/False)
True
Use thermometers to check the temperatures of incoming shipments of food
products (True/False)
True
Use thermometers to check the temperatures of final cooking temperatures
(True/False)
True
Use thermometers to check the temperatures of cooling temperatures
(True/False)
True
Use thermometers to check the temperatures of food in refrigerators, freezers,
and hot holding units (True/False)
True
When testing the temperature of food, insert the clean probe into the food up
to the dimple (true/false)
True
test the temperature of various parts of a roast or bird, including the thickest
part (True/False)
True
Do not touch bones or the bottom or sides of the container when testing the
temperature of food (True/False)
True
When testing the temperature of a casserole, pot, or chafing dish, test the
center (True/False)
True
Sanitize a thermometer with either rubbing alcohol or a sanitizing solution. The
most effective method is to dip the thermometer stem in boiling water for __ to
___ seconds
7, 10
To test the temperature of vacuum-packed foods, insert the thermometer
between two packages. With other packages or bags, insert the thermometer
in the fold (True/False)
Answers Graded A+
D)___ is the cleaning product used to stop allergen cross contact
detergent
In the three-sink manual warewashing process, the detergent wash water must
be ___ or higher
110
warewash machines that use hot water to sanitize must have a minimum hot
water temperature of ___ degrees
180
Eggs are inspected by the (U)___
USDA
highly susceptible populations include (c)____, the (e)___, and those with
(i)___ problems
children, elderly, immune
Corrective actions must immediately be taken if a critical limit in a HACCP
system is not met (True/False)
True
Raw chicken may be handled with bare hands (True/False)
True
Ready-to-eat foods may be handled with bare hands (True/False)
False
Cut lettuce for a salad may be handled with bare hands (True/False)
False
A sore throat and a fever require a food handler to stay home from work
(True/False)
True
If a cutting board has been used to prepare raw food, it must be washed,
rinsed, and sanitized before it is used to prepare vegetables or another ready-
to-eat food (True/False)
True
A reputable food supplier has been inspected and complies with local, state,
and federal laws (True/False)
True
Time-temperature abuse during delivery may lead to ice-crystal formation on
food during delivery and is a sign that it should be rejected (True/False)
True
how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh
turkey breasts be stored in a cooler from top to bottom?
lettuce, salmon, pork, turkey
prep food in small batches to cut down on food being exposed to the
temperature danger zone (true/false)
True
When serving raw or undercooked food, a consumer advisory must be posted
(True/False)
True
,the purpose of active managerial control is to identify and control possible
hazards throughout the flow of food (True/False)
True
A chef sanitized a thermometer probe and then checked the temperature of a
beef stew being held in a hot holding unit. The temperature was 120 degrees,
which did not meet the operation's critical limit of 135--the stew must be
reheated to ___ for __ seconds
165, 15
Seven steps of HACCP system:
conduct a hazard analysis, determine critical control points, establish critical limits,
establish monitoring procedures, establish corrective actions, establish verification
procedures, establish record keeping procedures
All types of poultry, including ground poultry must be cooked to a minimum
internal temperature of ___ for __ seconds
165, 15
Stuffed meats, poultry pasta, and fish, must be cooked to a minimum internal
temperature of ___ for ___ seconds
165, 15
Stuffing that contains TCS must be cooked to a minimum internal temperature
of ___ for ___ seconds
165, 15
Microwaved food must be cooked to a minimum internal temperature of ___
and be allowed to stand for at least ___ minutes
165, 2
Reheated leftovers must be cooked to a minimum internal temperature of ___
for ___ seconds within ___ hours
165, 15, 2
Ground, minced, and chopped meats and fish must be cooked to a minimum
internal temperature of ___ for ___ seconds
155, 15
Mechanically tenderized meats, flavor injected meats, and brined ham must be
cooked to a minimum internal temperature of ___ for ___ seconds
155, 15
Eggs hot held for service must be cooked to a minimum internal temperature
of ___ for ___ seconds
155, 15
Hot held commercially processed, ready-to-eat foods must be cooked to a
minimum internal temperature of ___
135
vegetables, beans, grains, and fruits must be cooked to a minimum internal
temperature of ___
135
rare roast beef and corned beef may be cooked to a minimum internal
temperature of ___ for ___ minutes
130, 112
Partial initial cooking time for later service cannot exceed ___ minutes. Cool
food immediately after cooking. Then freeze or refrigerate at ___ or cooler.
Reheat food to ___ before serving
60, 41, 165
Receive refrigerated foods at ___ or below
, 41
Store refrigerated foods at ___ or below. Frozen foods should be stored at __
or below
41, 0
Hold cold foods at ___ or below. Hold hot foods at ___ or above
41, 135
Serve cold foods at ___ or below. Serve hot foods at ___ or above
41, 135
Reheat foods to ___ for ___ seconds within __ hours
165, 15, 2
The FDA food code requires that foods be cooled from ___ to ___ within ___
hours
135, 70, 2
If food is not cooled from 135 to 70 within 2 hours, the food must be reheated
to ___ for ___ seconds, and the cooling process must start again.
165, 15
Dividing food into smaller portions, using ice water baths, and ice paddles to
stir foods will speed the cooling process (True/False)
True
Use thermometers to check the temperatures of incoming shipments of food
products (True/False)
True
Use thermometers to check the temperatures of final cooking temperatures
(True/False)
True
Use thermometers to check the temperatures of cooling temperatures
(True/False)
True
Use thermometers to check the temperatures of food in refrigerators, freezers,
and hot holding units (True/False)
True
When testing the temperature of food, insert the clean probe into the food up
to the dimple (true/false)
True
test the temperature of various parts of a roast or bird, including the thickest
part (True/False)
True
Do not touch bones or the bottom or sides of the container when testing the
temperature of food (True/False)
True
When testing the temperature of a casserole, pot, or chafing dish, test the
center (True/False)
True
Sanitize a thermometer with either rubbing alcohol or a sanitizing solution. The
most effective method is to dip the thermometer stem in boiling water for __ to
___ seconds
7, 10
To test the temperature of vacuum-packed foods, insert the thermometer
between two packages. With other packages or bags, insert the thermometer
in the fold (True/False)
