STATE FOOD SAFETY EXAM TEST BANK 2024, Exams of Nursing

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STATE FOOD SAFETY EXAM TEST

BANK 2024 WITH ACTUAL CORRECT

QUESTIONS AND VERIFIED

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A food worker needs to measure the temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature? a. In the middle of the casserole b. On the top of the food surface c. In several areas of the casserole d. On the edge of the casserole dish

c. In several areas of the casserole

What is a sign of a cockroach infestation? a. Gnaw marks b. Nesting materials c. Strong oily smells d. Strong smell of ammonia

c. Strong oily smells

Where can utensils be stored? a. Restrooms b. Locker rooms

c. Mechanical rooms d. Food preparation areas

d. Food preperation areas

Which confirmed food worker illness must a manager report to the regulatory authority? a. Giardia b. Shigella c. Campylobacter d. Listeria monocytogenes

b. Shigella

A food worker is preparing eggs that will be hot held for service. What is the minimum internal temperature the eggs must reach for at least 15 seconds? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

c. 155°F (68°C)

A food worker is monitoring a self-service station. What must she remind customers to do? a. Try the salad bar options b. Use clean dishes each time they get food c. Prevent children from serving themselves d. Cough and sneeze into the crook of their arm

b. Use clean dishes each time they get food

What is a requirement for handwashing sinks? a. Hand lotion dispenser b. Linens for drying hands c. Warm water at least 110°F (43°C) d. Sign reminding workers to wash their hands

d. Sign reminding workers to wash their hands

Which confirmed food worker infection must a manager report to the regulatory authority? a. Rotavirus b. Borreliosis c. Hepatitis A d. Toxoplasmosis

c. Hepatitis A

An employee is cooking roast beef in the oven. What temperature must the roast beef reach for at least 4 minutes while cooking?

a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

b. 145°F (63°C)

What event would require a food worker to restock a pot of soup at a self-service station? a. The handle of the soup ladle fell in b. A customer sneezes over the sneeze guard c. A customer remarks that it's less than half full d. The pot has been displayed for two hours without temperature control

a. The handle of the soup ladle fell in

What must be located in, or immediately adjacent to, a toilet room in a food establishment? a. Tile floors b. A handwashing sink c. A food preparation sink d. A cleaning supply cabinet

b. A handwashing sink

An employee at a café tells his manager that he had diarrhea last night but is feeling better. How should the manager handle this situation? a. Allow him to return to normal duties b. Restrict his activities to bussing tables c. Restrict from working with read-to-eat foods d. Exclude until symptoms have been gone 24 hours

d. Exclude until symptoms have been gone 24 hours

A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food? a. Freeze the food b. Hot-hold the food for two hours c. Heat the food for no longer than one hour d. Cook the chicken to its minimum internal temperature

c. Heat the food for no longer than one hour

Which food item can be re-served if it has been in possession of a customer, but not used?

a. Breadsticks b. Bowl of salsa c. Packaged crackers d. Oil for dipping bread

c. Packaged crackers

What does the FDA Food Code require of a water system in a food establishment? a. Meets peak water demand b. Meets the average water demand c. Contains sufficient levels of calcium d. Contains sufficient levels of magnesium

a. Meets peak water demand

A food worker at a nursing home reports that her roommate was diagnosed with Norovirus over the weekend. What must the manager do? a. Restrict to non-food duties b. Notify the regulatory authority c. Exclude until the roommate does not show symptoms d. Ask the worker to double handwash before serving the guests

a. Restrict to non-food duties

An employee is reheating meatballs that will be hot held at a catering event. Which temperature must the meatballs reach while being reheated? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

d. 165°F (74°C)

Which practice could cause cross-contact with one of the eight major food allergens? a. Frying French fries in the same oil as chicken nuggets b. Cutting fruits and vegetables on the same cutting board c. Rinsing a pitcher for water after serving orange juice in it d. Using the same spatula for cooking scrambled and fried eggs

a. Frying French fries in the same oil as chicken nuggets

How should a manager prevent backflow in a food establishment, if an air gap is not practical? a. Install an automatic faucet b. Use a backflow prevention device c. Hire a plumber to check sinks weekly d. Train employees to monitor water levels

b. Use a backflow prevention device

What is the correct order of steps in the handwashing process? a. Wet, rinse, apply soap, scrub, dry b. Apply soap, scrub, rinse, wet, dry c. Wet, apply soap, scrub, rinse, dry d. Apply soap, wet, scrub, rinse, dry

c. Wet, apply soap, scrub, rinse, dry

A food worker decides to thaw a pound of ground beef by submerging it under running water. What is the maximum temperature that the water can be? a. 41°F (5°C) b. 70°F (21°C) c. 86°F (38°C) d. 135°F (57°C)

b. 70°F (21°C)

How should a food manager prevent cross-contact? a. Restrict sick food workers to cleaning tasks b. Avoid disclosing a customer's food allergy to employees c. Provide separate ware items to handle dishes for allergic customers d. Ask cooks to rinse hands and re-glove before preparing dishes for allergic customers

c. Provide separate ware items to handle dishes for allergic customers

Where should liquid waste, such as mop water, be disposed of? a. In a service sink b. In a food preparation sink c. In the outdoor dumpster area d. In a hazardous waste container

a. In a service sink

What should a food worker scrub for at least 15 seconds during the handwashing process? a. Hands only b. Hands and wrists only c. Hands, wrists, and lower arms only d. Hands, wrists, and arms just past the elbow

c. Hands, wrists, and lower arms only

A large pot of chicken noodle soup needs to be cooled. What is an acceptable method to cool the soup? a. Use an ice paddle to stir the soup b. Place the pot of soup in the freezer c. Place the pot of soup in front of an open window d. Cover the soup with a tight lid and put it in the refrigerator

a. Use an ice paddle to stir the soup

According to the FDA, what is in one of the eight major food allergen groups? a. Pork b. Walnuts c. Avocado d. Chocolate

b. Walnuts

When would a food establishment be required to obtain a variance from the local regulatory authority? a. Sprouting broccoli seeds b. Washing raw fruit with chemicals c. Using a non-continuous cooking process d. Learning that an employee was diagnosed with norovirus

A. Sprouting broccoli seeds

How often should a pair of single-use gloves be changed if an employee is working continuously on the same task? a. After one hour b. After two hours c. After three hours d. After four hours

d. After four hours

An employee has cooled a pan of mashed potatoes from 135°F (57°C) to 68°F (20°C) in two hours. How much time does she have left to cool the mashed potatoes to 41°F (5°C)? a. One hour b. Two hours c. Four hours d. Six hours

c. Four hours

According to the FDA, what is in one of the eight major food allergen groups? a. Corn b. Mango c. Soymilk d. Sesame seeds

c. Soymilk

What is an example of a critical limit in a HACCP plan? a. Cook the pork chops for longer b. Take the temperature of pork chops c. Cook pork chops to prevent a biological hazard d. Cook pork chops to an internal temperature of 145°F (63°C)

d. Cook pork chops to an internal temperature of 145°F (63°C)

After which task would a manager ask an employee to wash their hands? a. Folding clean linens b. Sanitizing the countertops c. Cutting vegetables for two hours d. Using tongs to place pastries in a display case

b. Sanitizing the countertops

What is the minimum temperature requirement for hot holding macaroni and cheese for a buffet? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

a. 135°F (57°C)

What should a manager do to prevent deliberate contamination of food by employees?

a. Explain how to label working containers b. Ask employees to report anything suspicious c. Check employees' pockets before their shift begins d. Assign employees with a cough or runny nose to cleaning tasks

b. Ask employees to report anything suspicious

If the regulatory authority sees food safety violations during an inspection, what should they do first? a. Point it out and correct it b. Make a note to report it later c. Scold the food workers responsible d. Talk to the manager about it after the inspection

a. Point it out and correct it

What must a food worker do if they have fingernail polish or fake nails? a. Work only in non-food areas b. Keep fingernails under ¼ inch long c. Wear gloves when working with food d. Apply a clear protectant coat to their nails

c. Wear gloves when working with food

What is the minimum temperature requirement for hot holding tomato basil soup at a salad bar? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

a. 135°F (63°C)

What should a manager do to prevent deliberate contamination of food by customers? a. Allow supervised tours of the kitchen b. Hire a security guard to watch for unusual activity c. Do not allow customers in non-public areas of the facility d. Avoid reusing packaged foods from customers who look suspicious

c. Do not allow customers in non-public areas of the facility

How long must a manager maintain time and temperature freezing records after the service or sale of raw, ready-to-eat fish? a. 30 days b. 60 days c. 90 days d. 120 days

c. 90 days

What kind of animal may be brought into an area of the food establishment where customers are generally allowed? a. Pets b. Service animals c. Animals without fur d. Emotional support animals

b. Service animals

What is the maximum temperature allowed while cold holding a container of salsa? a. 32°F (0°C) b. 38°F (3°C) c. 41°F (5°C) d. 45°F (7°C)

c. 41°F (5°C)

A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select? a. Aluminum b. Cast iron c. Stainless steel d. Galvanized steel

d. Galvanzed steel

Over twenty customers who bought sliced ham at a deli have reported having severe nausea and vomiting. What must the manager do immediately? a. Pull the ham off the shelves b. Offer full refunds to all affected customers c. Close the deli and notify the regulatory authority d. Install a clean in place system for the meat slicer

c. Close the deli and notify the regulatory authority

An employee pulls out his cell phone while slicing fruit. According to the FDA food code, what must the manager ask him to do? a. Apply hand sanitizer b. Wash the fruit thoroughly c. Discard any contaminated fruit and wash his hands d. Change to a task that does not require handling food

c. Discard any contaminated fruit and wash his hands

What is the maximum temperature allowed while cold holding boiled eggs at a salad bar? a. 32°F (0°C) b. 38°F (3°C) c. 41°F (5°C) d. 45°F (7°C)

c. 41°F (5°C)

If placed inside a cabinet, where may packaged singleuse items be stored? a. Restrooms b. Locker rooms c. Garbage rooms d. Mechanical rooms

b. Locker rooms

A restaurant manager has received eight complaints from unrelated customers who have ordered dinners containing chicken. How should the manager respond? a. Order a new shipment of chicken b. Wait to see if more customers report symptoms c. Advise customers to order chicken at their own risk d. Close the restaurant and notify the regulatory authority

d. Close the restaurant and notify the regulatory authority

An employee is chewing gum when she arrives to her shift. Under what circumstance may the manager allow her to chew gum? a. If she wears single-use gloves b. If she does not handle ready-to-eat foods

c. If she does not blow bubbles with the gum d. If she only chews the gum in the break room

d. If she only chews the gum in the break room

Which food is classified as a time/temperature control for safety food (TCS/PHF)? a. Garlic oil dip b. Wheat bread c. Raw broccoli d. Uncooked beans

a. Garlic oil dip

How often should most thermometers, except for bimetallic, be calibrated? a. Once a week b. Every four hours c. After each time it is used d. As often as needed according to the manufacturer's instructions

d. As often as needed according to the manufacturer's instructions

A manager is preparing to train some new employees. Which topic should she include, according to the FDA Food Code? a. Logging time b. Food allergy awareness c. Placing customer orders d. Restroom cleaning procedures

b. Food allergy awareness

An employee comes to work with an infected cut on her arm. What should a manager require her to do before working? a. Apply antibiotic ointment to the cut b. Wear long sleeves that cover the cut c. Cover the cut with a waterproof bandage d. Cover the cut with a dry, tight-fitting bandage

c. Cover the cut with a waterproof bandage

Which characteristic could qualify a food as time/temperature control for safety food (TCS/PHF)? a. Neutral pH level b. Low oxygen level

c. Low moisture content d. High sodium content

a. Neutral pH level

A food worker is learning how to clean and sanitize dishes in a three-compartment sink. What is the third step of the five-step process? a. Air dry the dishes b. Place dishes in a sanitizing solution c. Rinse the dishes with clear, clean water d. Use soap and warm water to scrub the dishes

c. Rinse the dishes with clear, clean water

A manager comes into the establishment in the morning to find that the water supply was shut off overnight. What action must he take first? a. Wait until the water is back on and resume operations b. Contact neighboring facilities to see if their water is off c. Close the establishment and notify the regulatory authority d. Tap into the emergency water supply and resume operations

c. Close the establishment and notify the regulatory authority

Which scenario is considered a contamination event, requiring a written cleanup procedure, according to the FDA food code? a. An employee coughs frequently while serving food b. A food worker eats food while preparing ready-toeat food c. A customer goes into anaphylactic shock and is hospitalized d. A child vomits before making it to the restaurant bathroom

d. A child vomits before making it to the restaurant bathroom

Which of the following practices helps to control crosscontamination? a. Reusing linens for bread baskets b. Storing utensils with the handle up c. Wiping off a knife between cutting raw meat and bread

d. Storing products with more pathogens above other foods

b. Storing utensils with the handle up

A food worker has several dirty plates and needs to start a dishwashing cycle. What should she do as she loads the dishwasher? a. Place the plates face-down on the trays b. Fit as many plates on the trays as possible c. Scrape or rinse large food particles off the plates d. Clean and sanitize the plates before loading them

c. Scrape or rinse large food particles off the plates

What is the manager's primary responsibility when giving a facility tour to a news reporter? a. To organize and tidy the kitchen beforehand b. To ask employees to be on their best behavior c. To protect any exposed food from contamination d. To ensure that the reporter uses hand sanitizer before entering

c. To protect any exposed food from contamination

Which package of frozen food would be acceptable to receive? a. Chicken nuggets at 14°F (-10°C) b. Berries soaking in their own juice c. Vegetables that are partially thawed d. Beef with small ice crystals on the inside

a. Chicken nuggets at 14°F (-10°C)

How should a food worker avoid contaminating readyto- eat food? a. Use a napkin as a barrier b. Apply hand sanitizer first c. Use tongs or other utensils d. Use the thumb and pointer finger

c. Use tongs or other utensils

What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment? a. Four hours b. Six hours

c. Eight hours d. Ten hours

a. Four hours

When a manager learns about a food recall that affects her establishment, what should she do? a. Discard the food immediately b. Isolate the food and keep it in a designated area c. Leave the food out in the open for easy inspection d. Finish serving it to current customers and then take it off the menu

b. Isolate the food and keep it in a designated area

Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses? a. By the food preparation sink b. On a shelf in the linen closet c. On a shelf near the counters d. In a cabinet, separate from food

d. In a cabinet, separate from food

Which task would allow for bare-hand contact with ready-to-eat foods, without regulatory authority approval? a. Washing fruits and vegetables b. Restocking a pastry display case c. Cutting vegetables for a veggie tray d. Serving highly susceptible populations

a. Washing fruits and vegetables

While preparing different kinds of raw meat, when would an employee be required to clean and sanitize a food-contact surface? a. When switching from steak to chicken b. When switching from turkey to salmon c. When switching from ground beef to duck d. When switching from pork chops to ground pork

b. When switching from turkey to salmon

Raw ground beef is being packaged to sell to customers at a grocery store. What must be included on the label? a. The slaughtering date b. Description of how the beef was raised c. Instructions for handling the meat safely

d. The name of the food worker who packaged the meat

c. Instructions for handling the meat safely

What must a container of pesticides be labeled with? a. "CAUTION" b. A use-by date c. A manufacturer's label d. "Only for use by professionals"

c. A manufacturer's label

An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts? a. Under an open stairwell b. In a food preparation room c. In an employee break room d. Under the cleaning supplies

b. In a food perparation room

What should be a characteristic of non-food-contact surfaces for cleaning? a. Smooth b. Textured c. Corroded d. Absorbent

a. Smooth

According to the FDA, what are the two required parts of a consumer advisory? a. A disclosure and a reminder b. A public notice and a memo c. A new menu and a display case d. A warning and a signed agreement

a. A disclosure and a reminder

What would be the proper shelf order for a food worker to place raw fish, pastries, and a raw turkey in the refrigerator, from top to bottom? a. Raw fish, pastries, raw turkey b. Pastries, raw fish, raw turkey c. Pastries, raw turkey, raw fish d. Raw turkey, raw fish, pastries

b. Pastries, raw fish, raw turkey

How should a food worker label a working container of food? a. With a red X b. With the label "Do Not Use" c. With their name and the date d. With the common name of the food

d. With the common name of the food

How often should a food employee replace a cloth napkin that lines a basket of breadsticks? a. Once a day b. Every two hours c. When it is time to launder the linens d. Each time the basket is refilled for a new customer

d. Each time the basket is refilled for a new customer

A hospital cook is preparing the dinner menu for hospital patients. Which menu item should NOT be included on the menu? a. Grilled salmon b. Chicken stir fry c. Spaghetti and meatballs d. Hamburgers (cooked to order)

d. Hamburgers (cooked to order)

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize

D. Taking off small, removable parts to clean and sanitize

A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A. Rinse her gloves to remove the butter B. Put on a clean pair of gloves over the buttery pair C. Wash her hands and put on a clean pair of gloves D. Wipe her gloves clean using a disposable paper towel

C. Wash her hands and put on a clean pair of gloves

A manager is training a new food worker on proper manual ware washing

What must the manager include in this training?

A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature C. To measure the concentration if the sanitizing solution D. To use a cloth towel to dry dishes after sanitizing them

'C. To measure the concentration if the sanitizing solution'

A food worker brings in personal medicine for use during the shift.

How must the medicine be labeled?

A. With any nutrition claims B. With the manufacturers label C. With generally recognized as safe D. With the contact info of the worker

'B. With the manufacturers label'

Which food item can a food worker re-serve to another customer?

A. Hummus dip B. Salad dressing in a bowl C. Orange juice in a pitcher D. Wine from a narrow-neck bottle

D. Wine from a narrow-neck bottle

What should a regulatory authority do as they review the menu/food list during an inspection? A. Make menu design suggestions for the menus layout B. Directly observe the preparation of each food item C. Focus on all food items, including those that are low-risk D. Ask about new food items and other changes since the last menu review

D. Ask about new food items and other changes since the last menu review

How should a food worker avoid contaminating ready-to-eat food?

A. Use deli tissue as a barrier B. Rinse hands before touching the food C. Touch it with just the thumb and forefinger D. Wipe hands on a towel before touching the food.

A. Use deli tissue as a barrier

Which food is classified as a time/temperature control for safety (TCS/phf) food? A. Bacon bits B. Bread rolls

C. Raw broccoli D. Chunky salsa

D. Chunky salsa

A food worker at a hospital is diagnosed with a shigella infection. A week later, the food worker gets a doctors note indicating that he is free from infection. The food worker wants to return to work.

What must the manager do?

A. Exclude the worker from the establishment B. Assign the worker to only clean floors and bathrooms C. Require the worker to wear disposable gloves at all times D. Contact the regulatory authority for approval and allow food worker to return

D. Contact the regulatory authority for approval and allow food worker to return

A food handler has been put in charge of cleaning a mechanical warewashing machine that is used frequently.

At a minimum, how often should a mechanical warewashing machine be cleaned when in frequent use?

A. Every 4 hours B. Every 8 hours C. Every 24 hours D. Every 48 hours

C. Every 24 hours

A food worker has just received a shipment of several bags of flour and needs to store them. Where is an acceptable storage location?

A. Under the dishwashing sink 'B. On a shelf in the dry storage area' C. In the walk-in refrigerator under raw meats D. In the cupboads of an employee dressing room

Where must a designated food worker handwashing sink be located?

A. In the mechanical room B. In the food storage area C. Near the exit of the facility 'D. Near the food preparation area'

A manager sees that a food worker who is about to start his shift is chewing gum. What must the manager ask him to do?

'A. Throw away the gum' B. Chew with his mouth open

C. Wash his hands more frequently D. Work with food that will be cooked.

What requires a food establishment to obtain a variance from the regulatory authority?

'A. Sprouting black beans' B. Preparing a consumer advisory C. Using a non-continuous cooking process D. Thawing chicken breasts in the microwave

How should a manager prevent intentional food contamination by visitors who enter the food preparation area?

'A. Verify the identity of unknown visitors' B. Require visitors to wear single-use gloves C. Allow visitors to explore without supervision D. Keep chemicals in t he open to monitor their use

A few unrelated people report to the hotel that they experienced nausea and vomiting after eating at the salad bar.

What should the manager of the hotel restaurant do first?

A. Send salad bar ingredients to a lab for testing 'B. Close the restaurant and notify the regulatory authority' C. Serve meals as scheduled to see if the pattern continues D. Check in periodically to see how the hotel guests are feeling

How should a food manager prevent cross-contact?

A. Restrict sick food workers to cleaning tasks 'B. Set policies to clean and sanitize food preparation surfaces' C. Hang up a poster on the door to warn customers with allergies D. Buy powder-free latex gloves to use when preparing allergen-free dishes

Which of the following actions would be considered a corrective action in a HACCP plan?

'A. Establishing record keeping procedures' B. Disciplining an employee that did not follow HACCP Plan C. Verifying that the HACCP plan is operating according to plan D. Discarding food that may pose an unacceptable food safety risk

What should food workers use to dry their hands after proper handwashing?

A. Dish towels B. Cloth Napkins C. Wiping cloths 'D. Disposable towels'

A food worker needs to thaw a large frozen turkey.

What is an acceptable method to thaw this food?

'A. In the refrigerator' B. Inside a warm oven C. On top of the counter D. In a sink full of warm water

A food worker is cooking hamburger patties.

Where should he measure the cooking temperature?

A. On top of the grill B. On top of the patty 'C. In the center of the patty' D. Where the patty meets the grill

A tray of baked potatoes is being cooled and has reached 65 degrees after two hours. How many hours does it now have to reach 41 degrees?

A. 3 hours 'B. 4 hours' C. 6 hours D. 8 hours

A food worker uses the employee restroom at an establishment and returns to the kitchen area. He is assigned to prepare fruit tarts using bare hand contact.

What should his manager ask the food worker to do first?

A. Put on clean gloves B. Clean and sanitize counter tops C. Receive a new shipment of ingredients D. Wash his hands in the hand-washing sink

What is one of the eight major food allergens according to the FDA?

A. Chicken B. Mustard 'C. Peanuts' D. Coconuts

What is a sign of a cockroach infestation?

'A. Strong oily smells' B. Grease on food supplies C. Food workers with itchy skin D. Nesting materials in the kitchen

A green salad has been prepared for a salad bar. What is the maximum temperature allowed while cold holding the food?

A. 32 B. 38 'C. 41' D. 45

Where can pesticides be stored in food establishments?

A. Inside the linen closet B. In a cabinet away from food C. Around the dishwashing area 'D. On the bottom shelf in the mechanical room'

A chef is cooling a large roast to use for a later date.

How should she prepare this roast to be cooled?

A. Place it in front of a fan B. Put it in a walk-in cooler C. Cover it tightly with foil 'D. Cut it into smaller pieces'

A manager of a new restaurant is ordering supplies for a self-service station.

What should self-service stations have to prevent contamination by consumers?

'A. Sneeze guards.' B. Sanitizing wipes C. Hand washing sinks D. Loose-fitted lids over food

How should a food worker store a raw ground beef and a pan of cooked lasagna in the refrigerator?

A. Place the ground beef above the lasagna B. Place the ground beef below the lasagna C. Place the ground beef on the same shelf as the lasagna D. Place the ground beef on the top shelf of the refrigerator

A daycare is serving breakfast to pre-school age children each morning?

Which food would not be acceptable to serve?

'A. Cereal with soy milk' B. French toast and fruit C. Pancakes and crispy bacon D. Toast and eggs sunny side up

What is the managers responsibility while giving a facility tour to a potential new employee?

'A. To ensure the employee wears proper footwear' B. To ensure any exposed food is protected from contamination C. To ensure current employees are accurately following company policies D. To ensure the employee uses hand antiseptic before going on the tour

A chef is preparing an omelet in response to a customer order.

What is the minimum temperature it must reach while cooking?

A. 125 B. 135 'C. 145' D. 155

What is the minimum temperature requirement for hot holding steamed vegetables on a buffet table?

'A. 135' B. 145 C. 155 D. 165

What food is considered one of the eight major food allergens according to the FDA?

A. Rice B. Gelatin 'C. Tree nuts' D. Cinnamon

A food worker is washing plates using a 3 compartment sink.

After washing a plate in the first compartment with detergent, what should be done in the next two compartments?

A. Sanitize and then rinse 'B. Rinse and then sanitize' C. Rinse and then air dry D. Sanitize and then air dry

What is required label information for food packaged for later consumption?

'A. The name and place of the business' B. The number of calories and calories per serving C. The name of the food worker who packaged the food D. A description of how it compares to similar products

Copper pitchers are being used at a catering event.

What liquid may be stored in them?

'A. Water' B. Red wine C. Apple Juice D. Carbonated orange soda

About a dozen parents of highs school students call the school to report that their students have severe diarrhea after eating meat at the cafeteria the day before.

How should the manager of the school cafeteria react?

A. Ask the cooks to always use a meat thermometer B. Serve meals for the rest of the day to avoid waste 'C. Close the cafeteria and notify the regulatory authority' D. Tell the parents that their children need to wash their hands before eating

How should a manager prevent intentional food contamination when receiving a shipment of supplies?

A. Allow unscheduled deliveries B. Accept suspect for testing 'C.Supervise unloading of materials.' D. Require delivery personnel to empty their pockets

Which characteristic would classify a food as time/temperature control for safety (TCS/PHF) food?

'A. Highly acidic pH' B. High oxygen level C. Low sodium content D. High moisture content

What item of jewelry is permitted to be worn while preparing food?

A. A sports watch 'B. A plain gold ring' C. A medical bracelet D. A diamond wedding band

What is required to allow bare-hand contact with ready-to-eat foods?

'A. Wearing of proper hair restraints' B. Displaying the foods for less than 4 hours C. Obtaining approval from the regulatory authority D. Restricting workers activities when they show re portable symptoms

What is a requirement of an outdoor storage surface for garbage receptacles?

A. Made of dirt 'B. Sloped to drain' C. Lined with a tarp D. Beneath a tent covering

Which package of frozen food is acceptable to receive?

A. A package of frozen shrimp that is partially thawed 'B. A package of frozen corn that is intact and unopened' C. A package of frozen berries that measure 42 D. A package of chicken tenders with small ice crystals in the inside

When notified about a food recall, a restaurant manager should first act in which of the following ways?

'A. Isolate the recalled food item' B. Put a red x on the package containing the recalled food C. Instruct employees to tell each other what food is recalled D. Send out and email containing a picture of the recalled food item

A food worker has prepared and is now cooking a pan of lasagna for a catering event. What is the minimum internal cooking temp requirement for this lasagna?

A. 135 B. 145 C. 155 'D. 165'

What is the maximum temperature allowed while cold holding cut fruit?

A. 32 B. 38 'C. 41' D. 45

How often must a cloth napkin that lines a basket of rolls be replaced?

A. Once every two hours B. Once every four hours 'C. Each times a food worker refills the basket' D. When butter or oil is spilled on the napkin

A food worker wants to drink from an open soda cup while working.

Where must she go to drink from this container?

A. Mechanical room B. Dish washing area C. Food storage area 'D. Employee break room'

A food worker is partially cooking chicken in advance for a large catering event.

What is the proper sequence of steps to use a non continuous cooking process for the chicken?

A. Initial heating, cooking, hot holding B. Initial heating, freezing, thawing, reheating 'C. Initial heating, cooling, refrigeration, cooking' D. Initial heating, refrigeration. cooking and hot holding

What must be located in or immediately adjacent to,a toilet room in a food facility?

A. Linen closet B. Carpeted floors 'C. A hand washing sink' D. Utensil storage drawers

A manager comes into the facility in the morning to find that the power was off overnight.

What action must he take?

A. Ask neighboring facilities if their power is off B. Wait until power is restored and resume operations C. Open the facility and prepare food as much as possible 'D. Keep the facility closed and notify the regulatory authority'

Which of these food item descriptions on a menu contains a correct consumer advisory disclosure, provided that there is no asterisk to a footnote?

A. Steak and veggies B. Two pound hamburger 'C. Raw egg caesar salad' D. Half shell oysters and chips

Which measures should a manager take to prevent a pest infestation?

'A. Eliminate potential hiding places' B. Store bulk foods in mechanical rooms C. Cover any holes with cardboard to deny access D. Assign a food worker to monitor any suspected area.

Which confirmed food worker illness must a manager report to the regulatory authority?

A. Borreliosis B. Nocardiosis 'C.E. Coli infection.' D. Rotavirus infection

Which confirmed food worker pathogen infection must a manager report to the regulatory authority?

'A. Shigella' B. Campylobacter C. Toxoplasma gondii D. Staphylococcus aureus