Name: Score:
20 Multiple choice questions
Term 1 of 20
A food service employee has a head cold with discharge from eyes and nose. What work
activity would be acceptable for this employee?
folding cloth napkins and table cloths
washing utensils
on the sales floor
removing garbage from the premises
Term 2 of 20
Floors in dry food storage areas should be cleaned and sanitized
weekly
a common-use towel
as needed
on the sales floor
Term 3 of 20
Time/Temperature Control (TCS) foods must be cooked to specific temperatures to
heated to temperatures that reduce bacteria to safe levels.
kill bacteria that might cause foodborne illness.
numbness in mouth and fingers
prevent contamination and cross contamination
,Term 4 of 20
Where are covered waste containers required?
removing garbage from the premises
in the men's restroom.
in the ladies' restroom
in the dining area.
Term 5 of 20
A properly designed toilet facility within a food establishment must have
cleaned and sanitized every day
non-skid flooring
on the sales floor
tight fitting, self-closing doors
Term 6 of 20
The only 100% effective back flow preventive device is a(n)
food model
air gap
vacuum breaker
on the sales floor
Term 7 of 20
The delivery inspection of dry foods should include checking for
canned goods with labels that are hard to read
frozen items that are still partially thawed
dry and undamaged food, dry food containers and driver in uniform
fresh produce that is overripe or bruised
, Term 8 of 20
Home-canned foods are NOT allowed in a food establishment because of the potential
danger of
numbness in mouth and fingers
viruses that cause hepatitis a
bacteria that produce botulism toxin
parasites that cause cyclospora
Term 9 of 20
A food establishment restroom must be stocked with all of the following EXCEPT
a common-use towel
food model
on the sales floor
in the ladies' restroom
Term 10 of 20
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures?
removing garbage from the premises
cleaned and sanitized every day
numbness in mouth and fingers
120°F (49°C) and 140°F (60°C).
20 Multiple choice questions
Term 1 of 20
A food service employee has a head cold with discharge from eyes and nose. What work
activity would be acceptable for this employee?
folding cloth napkins and table cloths
washing utensils
on the sales floor
removing garbage from the premises
Term 2 of 20
Floors in dry food storage areas should be cleaned and sanitized
weekly
a common-use towel
as needed
on the sales floor
Term 3 of 20
Time/Temperature Control (TCS) foods must be cooked to specific temperatures to
heated to temperatures that reduce bacteria to safe levels.
kill bacteria that might cause foodborne illness.
numbness in mouth and fingers
prevent contamination and cross contamination
,Term 4 of 20
Where are covered waste containers required?
removing garbage from the premises
in the men's restroom.
in the ladies' restroom
in the dining area.
Term 5 of 20
A properly designed toilet facility within a food establishment must have
cleaned and sanitized every day
non-skid flooring
on the sales floor
tight fitting, self-closing doors
Term 6 of 20
The only 100% effective back flow preventive device is a(n)
food model
air gap
vacuum breaker
on the sales floor
Term 7 of 20
The delivery inspection of dry foods should include checking for
canned goods with labels that are hard to read
frozen items that are still partially thawed
dry and undamaged food, dry food containers and driver in uniform
fresh produce that is overripe or bruised
, Term 8 of 20
Home-canned foods are NOT allowed in a food establishment because of the potential
danger of
numbness in mouth and fingers
viruses that cause hepatitis a
bacteria that produce botulism toxin
parasites that cause cyclospora
Term 9 of 20
A food establishment restroom must be stocked with all of the following EXCEPT
a common-use towel
food model
on the sales floor
in the ladies' restroom
Term 10 of 20
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures?
removing garbage from the premises
cleaned and sanitized every day
numbness in mouth and fingers
120°F (49°C) and 140°F (60°C).
