Food Handler Practice Test 4
What organization requires Material Safety Data Sheets?
The Occupational Safety and Health Administration requires Material Safety Data Sheets.
TCS food reheated for hot-holding must reach what temperature?
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.
When should a shipment of fresh chicken be rejected?
A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).
What is a basic characteristic of a virus?
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?
An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.
What should foodservice operators do to prevent the spread of hepatitis A?
To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.
Hot TCS food can be held without temperature control for a maximum of:
Hot TCS food can be held without temperature control for a maximum of 4 hours.
What must a food handler with a hand wound do to safely work with food?
To safely work with food a food handler with a hand wound must bandage the wound with an impermeable cover and wear a single-use glove.
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