Neha Practice

1. All vehicles and trucks delivering food

products SHOULD be checked:

a. To be sure the food was not exposed to

contamination during shipping

b. To make sure the shipper is local

c. For signs of too many miles on the truck

d. To be sure the truck is refrigerated

2. The principle of “First In, First Out” (FIFO) refers to the practice of:

a. Serving customers in the order in which they arrive

b. Having the manager arrive first and leave lastc. Attending to problems as they arise

d. Using products in the order in which they are received

3. All canned goods MUST be checked

thoroughly when received and:

a. When stored

b. At the end of the shift

c. Just before you use them

d. After the expiration date has passed

4. Potentially hazardous foods (PHFs), such as raw meat and poultry, SHOULD be stored:

a. Between 31°F and 130°F

b. Between 41°F and 135°F

c. At 41°F or below

d. At 35°F or below

5. Poultry, stuffed pork or beef SHOULD be

reheated rapidly to a minimal internal

temperature of:

a. 130°F or higher

b. 140°F or higher

c. 160°F or higher

d. 165°F or higher

6. All foods MAY be thawed in each of the

following ways EXCEPT:

a. Under refrigeration of 41°F or below

b. Under cold drinking-quality water

c. As part of the conventional cooking process

d. On the counter at room temperature

7. During service, hot food SHOULD be held at or above which of the followingtemperatures?

a. 125°F

b. 130°F

c. 135°F

d. 140°F

8. What SHOULD leftovers be stored in?

a. Any pan or bucket available

b. Uncovered food containers

c. Covered food containers

d. Galvanized containers

9. What is the biggest problem with mixing

together raw and cooked foods?

a. Product texture

b. Uneven temperatures

c. Cross-connection

d. Cross-contamination

10. Which of the following is the BEST way to prevent food contamination?

a. Covering your mouth when you sneeze

b. Frequently and effectively washing your handsc. Smoking only in designated areas

d. Bathing every day

11. Which of the following is a safe food

practice?

a. Thawing meat on a table overnight

b. Wrapping cooked and raw meat together to save materials

c. Cooling cooked meat rapidly for storing

d. Reheating cooked meat in a steam table

12. Where can food service employees smoke?

a. In food storage areas

b. In linen storage areas

c. In areas where utensils are cleaned

d. In designated areas

13. Salmonella is found MOST often in:

a. Poultry

b. Fresh vegetables

c. Citrus fruit

d. Foods with a high pH

14. Ice SHOULD be served using:

a. A clean hand

b. A gloved hand

c. A water glass

d. A plastic or metal scoop

15. Which bacteria are commonly linked with cooked rice or pasta dishes?

a. Shigella spp.

b. Campylobacter jejuni

c. Listeria monocytogenes

d. Bacillus cereus

16. Each of the following factors affect the growth rate of bacteria EXCEPT:

a. Acidity

b. Amount of oxygen present

c. Density

d. How long the food has been around

17. A food handler MUST be excluded from a food facility for having:

a. HIV

b. Jaundice

c. Sore throat with fever

d. Cut on the hand

18. The temperature danger zone for food is considered:

a. 41°F to 70°F

b. 41°F to 130°F

c. 41°F to 135°F

d. 70°F to 135°F

19. People who have a disease but do not show symptoms are called:

a. Lucky

b. Carriers

c. Hygienists

d. PCOs

20. Food safety hazards that MAY cause food to be unsafe for consumption can be:

a. Physical, social, chemical

b. Biological, chemical, acidic

c. Biological, chemical, physical

d. Physical, biological, electrical

21. The PRIMARY goal of IPM is:

a. To teach your employees how to use pesticides correctly

b. To make sure your customers do not know you have pests

c. To keep pests out of your facility to begin with

d. To learn how to correctly identify signs of pest infestation

22. What are MSDSs used for?

a. To determine how thoroughly an item has been cleaned

b. To provide information on all chemicals in the facility

c. To provide information on all equipment in the facility

d. To determine ingredients to be used in food preparation

23. How can an employee be CERTAIN the chemical sanitizer being used in the manual sinkis the correct strength?

a. Follow directions on the chemical exactly

b. Use a test kit to measure the concentration

c. Put enough water in the sink until the color looks right

d. Ask the manager for help

24. What is the MAXIMUM acceptable receiving temperature of a PHF / TCS?

a. 38°F

b. 40°F

c. 41°F

d. 43°F

25. What is the CORRECT way to measure the temperature of raw meat, poultry and fishupon delivery?

a. Measure the temperature of the delivery truck

b. Measure the temperature of container in which the products have been transported

c. Measure the internal temperature of each product

d. Measure the surface temperature of each product

26. A hand washing sink MUST be used for:

a. Washing hands only

b. Rinsing fruits and vegetables

c. Thawing food under running water

d. Washing a utensil that has fallen on the floor

27. Which of the following is NOT recommended for drying hands:

a. Air drying

b. Wiping them on an apron

c. Paper towels

d. Forced-air blower

28. Staphylococcal food intoxication is caused by bacteria that are commonly found:

a. In dairy products, including milk and ice cream

b. On the skin and in the nose, mouth and throat of healthy people

c. In areas having poor ventilation and high temperatures

d. In many times of fish and shellfish

29. Employees SHOULD wash their hands and change their gloves after:

a. Using the toilet

b. Handling raw poultry or meat

c. Answering the telephone

d. All of the above

30. A food handler receives a delivery. The meats are found to be at 39°F. The lettuce isfound to be 49°F. What should the food handler do?

a. Reject the entire shipment

b. Accept the meat and reject the lettuce

c. Accept the lettuce and reject the meat

d. Accept the entire shipment

31. For manual sanitizing of dishes and utensils, immerse them in a hot water solution at atemperature of at LEAST:

a. 41°F

b. 100°F

c. 135°F

d. 171°F

32. After utensils have been manually cleaned and sanitized, the NEXT step in the process isto:

a. Dry the utensils with a single-use towel

b. Let the utensils air dry

c. Store the utensils in a clean, safe place

d. Bring the utensils to the food preparation area

33. To prevent cross-contamination, food contact surfaces MUST be cleaned and sanitized:

a. Once a day

b. Twice a day

c. After each shift

d. After each use

34. Food preparation areas should NOT be located under:

a. Ventilation hoods

b. Bright lights

c. Water lines

d. Fire-protection sprinkler heads

35. Wiping cloths that are used for non-food contact surfaces such as counters and diningtable tops SHOULD be:

a. Discarded after one use

b. Laundered after each use

c. Stored in a sanitizing solution

d. Wrung out frequently in hot water

36. Which of the following may NOT be used for chemically sanitizing food contactsurfaces?

a. Quaternary ammonium compounds

b. Chlorine

c. Iodine

d. Bromine

37. Chemicals SHOULD be:

a. Stored in their original container

b. Stored outside of the premises

c. Color coded by category

d. Stored in dry storage areas

38. Pesticides SHOULD be:

a. Applied by a manager

b. Used each time a pest is suspected in the

facility

c. Applied by a pest control operator

d. Applied by a health inspector

39. What is the PURPOSE of sanitizing?

a. Removing residue, dirt and grease

b. Cleaning a surface well enough to pass

inspection

c. Reducing microorganisms to a safe level

d. Not having to scrub so hard

40. What is the BEST way to prevent backflow?

a. Vacuum breaker

b. Cross-connection

c. Clean drains

d. Air gap

41. Which government organization is responsible for writing foodservice guidelines?

a. FDA

b. CDC

c. USDA

d. NMFS

42. A PHF / TCS MUST be reheated to _____ for _____ within _____.

a. 135°F / 20 sec / 2 hours

b. 145°F / 15 sec / 1 hour

c. 155°F / 20 sec / 1 hour

d. 165°F / 15 sec / 2 hours

43. Managers can BEST help their employees to maintain good personal hygiene by:

a. Washing their hands after using the restroomb. Letting the employees know when they need to shower

c. Modeling proper hygiene at all times

d. Wearing a hair net

44. Ground beef SHOULD be cooked to a

minimum internal temperature of:

a. 135°F

b. 145°F

c. 155°F

d. 165°F

45. Employee training SHOULD be done:

a. Upon hire

b. After a food safety violation

c. On a regular basis

d. All of the above

46. Signs of a possible cockroach infestation

include:

a. Damaged packaging

b. Gnawing, scratching noises

c. Unusual smells

d. Fur

47. What is the first step in developing a HACCP Plan?

a. Organize your HACCP team

b. Hazard analysis

c. Identify critical control points

d. Discuss corrective actions

48. Which pathogen MUST live in or on a host to survive?

a. Clostridium perfringens

b. Norovirus

c. Cryptosporidium parvum

d. Both B and C

49. Three people who ate hamburgers in the same restaurant came down with nausea,vomiting and a fever that night. The pathogen most likely responsible for their illness is:

a. Campylobacter jejuni

b. Bacillus cereus

c. Listeria monocytogenes

d. Salmonella spp.

50. Before being cooked and served, raw fruits and vegetables SHOULD be thoroughlywashed with:

a. Mineral oil

b. Natural fruit or vegetable juice

c. Drinking-quality water

d. Non-potable water