Food Handler Practice Test 1

This is a timed quiz. You will be given 60 seconds per question. Are you ready?

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In top-to-bottom order, how should a fresh beef roast, fresh halibut, pepperoni, and a pan of ground chicken be stored in a cooler?

Correct! Wrong!

In top-to-bottom order, store pepperoni, fresh halibut, fresh beef roast, then ground chicken.

Which of the following is a TCS food?

Correct! Wrong!

TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.

Ciguatera toxin is commonly found in:

Correct! Wrong!

Ciguatera toxin is commonly found in Amberjack.

What is a basic characteristic of a virus?

Correct! Wrong!

A virus requires a living host to grow.

How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?

Correct! Wrong!

An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.

What should foodservice operators do to prevent the spread of hepatitis A?

Correct! Wrong!

To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.

What method should never be used to thaw food?

Correct! Wrong!

Placing the item on a prep counter should never be used as a method to thaw food.

When should a shipment of fresh chicken be rejected?

Correct! Wrong!

A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).

To wash hands properly, a food handler must first:

Correct! Wrong!

The first step to washing hands properly is to wet hands and arms.

Which of the following is a TCS food?

Correct! Wrong!

TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.

What is the most likely cause of wheezing and hives?

Correct! Wrong!

Food allergies are the most likely cause of wheezing and hives.

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Correct! Wrong!

If a food-contact surface is in constant use it should be cleaned and sanitized every four hours.

What should foodservice operators do to prevent the spread of hepatitis A?

Correct! Wrong!

To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.

What is the final step in cleaning and sanitizing a prep table?

Correct! Wrong!

The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.

Food that is partially cooked and then finished just before service must be heated to what temperature?

Correct! Wrong!

Food that is partially cooked and then finished just before service must be heated to 165°F (74°C) for 15 seconds.

Where should ground fish be stored in a cooler?

Correct! Wrong!

Ground fish should be stored below pork roasts in a cooler.

TCS food reheated for hot-holding must reach what temperature?

Correct! Wrong!

TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. TCS food reheated for hot-holding must reach 165° (74°C) for 15 seconds

What type of thermometer should be used to check the internal temperature of a beef roast?

Correct! Wrong!

A penetration thermometer should be used to check the internal temperature of a beef roast.

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Correct! Wrong!

Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink

What is the purpose of setting a critical limit in the cooking process of TCS food?

Correct! Wrong!

Setting a critical limit in the cooking process of TCS food reduces hazards to safe levels.

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