EOPA Study guide UPDATED ACTUAL Questions and CORRECT Answers
What is the problem?
Leaving raw chicken breast on a prep table to thaw
A. Time-temperature abuse A. time-temperature abuse
B. poor personal hygiene
C. Cross-contamination
D. poor cleaning and sanitizing
What is the problem?
Sneezing on salad
A. time-temperature abuse B. poor personal hygiene
B. poor personal hygiene
C. cross-contamination
D. poor cleaning and sanitizing
What is the problem?
Using the same cutting board to cut up a raw chicken and
then using it to slice tomatoes
C. cross-contamination
A. Time-temperature abuse
B. poor personal hygiene
C. cross-contamination
D. poor cleaning and sanitizing
What is the problem?
Scraping off baked-on food from an otherwise clean
plate
D. poor cleaning and sanitizing
A. time-temperature abuse
B. poor personal hygiene
C. cross-contamination
D. poor cleaning and sanitizing
,Which situations would you need to wash your hands?
A. After handling raw chicken
A, B, D
B. before putting on gloves at the start of a new task
C. before taking a break
D. after taking out garbage
What must a stocked hand-washing station have?
A. Hand lotion
B. Soap
B, C, E, F
C. Garbage container
D. Sponge
E. Single-use towels or a hand dryer
F. Hot and cold running water
Ryan washed his hands before preparing salads. What
errors did he make?
A. He applied hand sanitizer before washing his hands
B. He wet his hands using very hot water
C. he applied enough soap to develop a good lather A, D, F, H
D. he scrubbed his hands for five seconds
E. He rinsed his hands under running warm water
F. He dried his hands with his clean apron
G. He turned off the tap with a paper towel
H. He opened the door with his wet hands
Alicia is prep cook making hamburgers. What has Alicia
done wrong?
B, C
A. Washed her hands before putting on gloves
B. Rinsed her gloves when they became too dirty from
working with the hamburger meat
, C. Began chopping lettuce after forming hamburgers
without washing hands and changing gloves
D. Washed her hands and changed gloves when she no-
ticed a small tear in a glove she was wearing
Which ones are unsafe practice?
A. Washing hands and putting on new gloves after cutting
up raw chicken
B, C, D
B. putting the same gloves back on after finishing one task
and starting a new task
C. prepping food with false nails
D. working with a tiny, infected cut that is not bandaged
Which ones are unsafe practices?
A. Wearing a dirty chef coat
B. wearing nail polish
C. wearing a baseball cap while serving food
D. wearing a watch A, B, D, E, G, H
E. Raking off your apron in the restroom
F. Wearing a bandage on your finger under your gloves
G. working on the dish-washing area without a hat or
other hair covering
H. wearing a chef coat for several days until it gets dirty
Which symptoms must you report to your manager?
A. Vomiting
B. Jaundice
A, B, C, E
C. Sore throat with a fever
D. Being very tired
E. Diarrhea
F. Headache
Food most likely to become unsafe?
What is the problem?
Leaving raw chicken breast on a prep table to thaw
A. Time-temperature abuse A. time-temperature abuse
B. poor personal hygiene
C. Cross-contamination
D. poor cleaning and sanitizing
What is the problem?
Sneezing on salad
A. time-temperature abuse B. poor personal hygiene
B. poor personal hygiene
C. cross-contamination
D. poor cleaning and sanitizing
What is the problem?
Using the same cutting board to cut up a raw chicken and
then using it to slice tomatoes
C. cross-contamination
A. Time-temperature abuse
B. poor personal hygiene
C. cross-contamination
D. poor cleaning and sanitizing
What is the problem?
Scraping off baked-on food from an otherwise clean
plate
D. poor cleaning and sanitizing
A. time-temperature abuse
B. poor personal hygiene
C. cross-contamination
D. poor cleaning and sanitizing
,Which situations would you need to wash your hands?
A. After handling raw chicken
A, B, D
B. before putting on gloves at the start of a new task
C. before taking a break
D. after taking out garbage
What must a stocked hand-washing station have?
A. Hand lotion
B. Soap
B, C, E, F
C. Garbage container
D. Sponge
E. Single-use towels or a hand dryer
F. Hot and cold running water
Ryan washed his hands before preparing salads. What
errors did he make?
A. He applied hand sanitizer before washing his hands
B. He wet his hands using very hot water
C. he applied enough soap to develop a good lather A, D, F, H
D. he scrubbed his hands for five seconds
E. He rinsed his hands under running warm water
F. He dried his hands with his clean apron
G. He turned off the tap with a paper towel
H. He opened the door with his wet hands
Alicia is prep cook making hamburgers. What has Alicia
done wrong?
B, C
A. Washed her hands before putting on gloves
B. Rinsed her gloves when they became too dirty from
working with the hamburger meat
, C. Began chopping lettuce after forming hamburgers
without washing hands and changing gloves
D. Washed her hands and changed gloves when she no-
ticed a small tear in a glove she was wearing
Which ones are unsafe practice?
A. Washing hands and putting on new gloves after cutting
up raw chicken
B, C, D
B. putting the same gloves back on after finishing one task
and starting a new task
C. prepping food with false nails
D. working with a tiny, infected cut that is not bandaged
Which ones are unsafe practices?
A. Wearing a dirty chef coat
B. wearing nail polish
C. wearing a baseball cap while serving food
D. wearing a watch A, B, D, E, G, H
E. Raking off your apron in the restroom
F. Wearing a bandage on your finger under your gloves
G. working on the dish-washing area without a hat or
other hair covering
H. wearing a chef coat for several days until it gets dirty
Which symptoms must you report to your manager?
A. Vomiting
B. Jaundice
A, B, C, E
C. Sore throat with a fever
D. Being very tired
E. Diarrhea
F. Headache
Food most likely to become unsafe?
