Food Handler Practice Test 3 — Questions and Answers

Question 1: 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?

Pepperoni, fresh halibut, fresh beef roast, ground chicken (Correct answer)
Pepperoni, fresh beef roast, ground chicken, fresh halibut
Fresh halibut, pepperoni, ground chicken, fresh beef roast
Fresh halibut, fresh beef roast, ground chicken, pepperoni

Correct answer: Pepperoni, fresh halibut, fresh beef roast, ground chicken

Food in a cooler should be stored top-to-bottom based on the minimum internal cooking temperature of each item to prevent cross-contamination. Ready-to-eat foods (pepperoni) go on the top shelf, followed by seafood (halibut), then whole cuts of beef (beef roast), and finally ground meats (ground chicken) on the bottom, as they require the highest cooking temperatures.

Question 2: What should foodservice operators do to prevent the spread of hepatitis A?

Cook food to minimum internal temperatures
Purchase mushrooms from approved, reputable suppliers
Freeze fish for 36 hours before serving
Exclude staff with jaundice from the operation (Correct answer)

Correct answer: Exclude staff with jaundice from the operation

Hepatitis A is a highly contagious viral illness often spread through the fecal-oral route, and jaundice is a key symptom. Excluding staff with jaundice from the operation prevents them from contaminating food or surfaces, thereby stopping the spread of the virus. Other options relate to different food safety concerns.

Question 3: At minimum, how often should a thermometer be checked for accuracy?

after each use
once per shift (Correct answer)
once per week
once per day

Correct answer: once per shift

Thermometers are critical tools for ensuring food safety, and their accuracy must be regularly verified. ServSafe recommends checking a thermometer for accuracy at least once per shift. This ensures that temperature readings are reliable, helping to maintain proper cooking, holding, and cooling temperatures for food.

Question 4: Which of the following is not considered to be a “toxic metal” when used in food preparation?

brass
copper
tin
stainless steel (Correct answer)

Correct answer: stainless steel

Stainless steel is a non-reactive and food-safe material commonly used in food preparation equipment and utensils. In contrast, brass, copper, and tin (especially if unlined or improperly used) are considered toxic metals because they can leach into acidic foods, leading to chemical contamination and potential illness.

Question 5: Cutting boards used for food preparation should be made of _____.

any wood, as long as it can be washed
soft wood
hard wood or heavy duty plastic (Correct answer)
wood or rubber

Correct answer: hard wood or heavy duty plastic

Cutting boards used for food preparation should be made of durable, non-porous materials that can be easily cleaned and sanitized. Hard wood and heavy-duty plastic are ideal choices because they resist knife cuts and bacterial absorption better than soft wood or porous materials, which can harbor pathogens.

Question 6: Which of the following could cause cross-contamination when preparing food?

using the same cutting board for different parts of chicken
using the same cutting board for preparing raw chicken and lettuce (Correct answer)
using the same cutting board for two different varieties of gluten-free bread
using the same cutting board for dicing tomatoes and peppers

Correct answer: using the same cutting board for preparing raw chicken and lettuce

Cross-contamination occurs when pathogens are transferred from one food or surface to another. Using the same cutting board for raw chicken and ready-to-eat lettuce without proper cleaning and sanitizing in between directly transfers potentially harmful bacteria from the raw poultry to food that will not be cooked, posing a significant health risk.

Question 7: What is the major source of bacteria in food?

food storage
humans (Correct answer)
transportation of food
food packaging

Correct answer: humans

Humans are a primary source of bacteria in food, mainly through improper handwashing, coughing, sneezing, or handling food while sick. Pathogens from human skin, nose, and intestines can easily transfer to food, leading to contamination. Implementing strict personal hygiene practices is crucial to mitigate this risk.

Question 8: Which of these is not considered a PHF (Potentially Hazardous Food)?

chicken
eggs
bread (Correct answer)
cheese

Correct answer: bread

Potentially Hazardous Foods (PHF), also known as TCS (Temperature Control for Safety) foods, are those that support the rapid growth of bacteria. These typically include moist, protein-rich, and low-acid foods like chicken, eggs, and cheese. Plain bread, being low in moisture and protein, does not readily support bacterial growth and is therefore not considered a PHF.

Question 9: You can kill most bacteria in food by ____.

refrigerating
drying
freezing
none of the these (Correct answer)

Correct answer: none of the these

While cooking to proper temperatures can kill most bacteria, refrigeration and freezing only slow down or stop bacterial growth; they do not kill most bacteria. Drying can inhibit growth but doesn't necessarily kill existing bacteria. Therefore, none of the listed methods alone are guaranteed to kill most bacteria in food.

Question 10: The least likely of these foods to transport bacteria would be ____.

a cold bologna sandwich
a glass of water
an open-faced hot turkey sandwich with gravy (Correct answer)
a glass of milk

Correct answer: an open-faced hot turkey sandwich with gravy

An open-faced hot turkey sandwich with gravy, if properly cooked and held at safe hot temperatures, would have had most bacteria killed during the cooking process. The continuous hot holding would also inhibit further bacterial growth. In contrast, cold foods or liquids served without a kill step are more likely to harbor and transport bacteria if contaminated.

Question 11: You went to a friend’s picnic and contracted salmonella from some food you ate there. What must you do?

Stay out of work at your restaurant job for four days.
Tell the manager at your restaurant job before returning to work.
Report it to health officials. (Correct answer)
Refrain from eating the type of food that was contaminated.

Correct answer: Report it to health officials.

If you contract a foodborne illness like Salmonella, it is crucial to report it to health officials. This allows them to investigate the source of the outbreak, prevent further spread, and protect public health. Simply staying home or informing your manager is insufficient, as it does not address the broader public health concern.

Question 12: Which of the following would be considered a violation of food service safety practices?

providing customers with individual servings of butter
pouring multiple cartons of milk into a large container for ease of service (Correct answer)
refrigerating reconstituted dry milk
storing an ice cream scoop in a dipper well with running water

Correct answer: pouring multiple cartons of milk into a large container for ease of service

Combining multiple cartons of milk into a single large container is a violation of food safety practices. This action can introduce contaminants from the outside of the cartons or the transfer container. Additionally, it makes it impossible to track the original expiration dates of individual cartons, increasing the risk of serving spoiled product.

Question 13: The use of pasteurized eggs is required when preparing which of these dishes?

scrambled or fried eggs
omelets
Caesar salad and hollandaise sauce (Correct answer)
boiled eggs, as in a chef’s salad

Correct answer: Caesar salad and hollandaise sauce

Pasteurized eggs are required when preparing dishes that contain raw or undercooked eggs, such as Caesar salad dressing or hollandaise sauce. Pasteurization significantly reduces the risk of Salmonella and other pathogens, ensuring the safety of these dishes, especially for vulnerable populations who consume them without further cooking.

Question 14: A food-service inspector arrives unannounced at your facility while your manager is away and you are in charge. Which of the following would be an inappropriate response?

Refuse him entry until your manager returns. (Correct answer)
Ask for the inspector’s identification and credentials before allowing him entry.
Walk with the inspector as he inspects the facility.
Take notes as he points out problems.

Correct answer: Refuse him entry until your manager returns.

Foodservice operators are legally required to allow health inspectors immediate access to the facility during operating hours. Refusing entry is a violation and can lead to legal action, fines, or even closure. While you should ask for identification and accompany the inspector, you cannot deny them entry.

Question 15: Your facility wants to sell house-made, prepackaged items such as smoked salmon and cured meats. What must you first obtain?

an OSHA (Occupational Safety and Health Administration) exception amendment
ServSafe Food Safety certification
FDA (Food and Drug Administration) approval
a variance (Correct answer)

Correct answer: a variance

A variance is a document issued by a regulatory authority that allows a food establishment to deviate from certain standard food safety practices. For specialized processes like smoking food for preservation or curing meats, which carry higher risks, a variance is required to ensure the establishment has proper controls and procedures in place to ensure safety.

Question 16: You are cleaning a pan that contains baked-on lasagna. What is the best choice for the job?

use an abrasive cleaner (Correct answer)
use a delimer
use a degreaser
soak it in water that is 171º F for 30 seconds

Correct answer: use an abrasive cleaner

Baked-on food, such as lasagna residue, adheres stubbornly to surfaces and requires a cleaner with abrasive properties for effective removal. Abrasive cleaners contain scouring agents that physically scrub away tough, stuck-on particles. Delimers are for mineral deposits, and degreasers are for grease, making them less effective for baked-on food.

Food Handler Practice Test 3

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?