Manager Practice Test 2

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

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A food handler has diarrhea and has been diagnosed with an illness from Shigella app. What should the manager tell this food handler to do?

Correct! Wrong!

The manager should tell this food handler to stay home until approved to return to work.

The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and __________?

Correct! Wrong!

The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and purchasing food from unsafe sources.

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Correct! Wrong!

The cook should have washed their hands and put on new gloves before slicing the hamburger buns.

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

Correct! Wrong!

The food handler should have stored the sanitizer bottle away from the prep area.

At what temperature do most food borne pathogens grow most quickly?

Correct! Wrong!

Most food borne pathogens grow most quickly between 70° F and 125° F

After which activity must food handlers wash their hands?

Correct! Wrong!

Food handlers must wash their hands after clearing tables.

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

Correct! Wrong!

A sore throat with fever would require this food handler to stay home from work.

At what temperature do most food borne pathogens grow most quickly?

Correct! Wrong!

Most food borne pathogens grow most quickly between 70° F and 125° F

After which activity must food handlers wash their hands?

Correct! Wrong!

Food handlers must wash their hands after clearing tables.

. What should food handlers do to prevent food allergens from being transferred to food?

Correct! Wrong!

Food handlers should clean and sanitize utensils after use to prevent food allergens from being transferred to food.

Which probe should be used to check the temp of a large stockpot of chili?

Correct! Wrong!

An immersion probe should be used to check the temp of a large stockpot of chili.

At what temperature do most food borne pathogens grow most quickly?

Correct! Wrong!

Most food borne pathogens grow most quickly between 70° F and 125° F

Why are preschool-age children at higher risk for food borne illnesses?

Correct! Wrong!

Preschool-age children are at higher risk for food borne illnesses because they have not built up strong immune system.

Which type of thermometer can read temperature without touching the item's surface?

Correct! Wrong!

An infrared thermometer can read temperature without touching the item's surface.

At what temperature do most food borne pathogens grow most quickly?

Correct! Wrong!

Most food borne pathogens grow most quickly between 70° F and 125° F

A food handler had finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?

Correct! Wrong!

The cutting board must be washed, rinsed, and sanitized.

Which type of thermometer can read temperature without touching the item's surface?

Correct! Wrong!

An infrared thermometer can read temperature without touching the item's surface.

What is an important measure for preventing food borne illness?

Correct! Wrong!

Controlling time and temperature is an important measure for preventing food borne illness.

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