Practice Test 1 Flashcards

A food handler notices a coworker sneeze into their hand and then return to preparing food without washing. What is the BEST immediate action?

Answer: Ask the coworker to wash their hands and put on new gloves

The coworker must wash hands and re-glove because hands contaminated by a sneeze can transfer pathogens to food.

Which practice helps prevent cross-contamination when storing foods in a walk-in refrigerator?

Answer: Store ready-to-eat foods on the top shelf above raw meats

Ready-to-eat foods must be stored above raw meats to prevent drip contamination from raw proteins.

What is the minimum internal cooking temperature for ground beef?

Answer: 155°F (68°C)

Ground beef must reach 155°F (68°C) for 15 seconds to kill pathogens that may be present throughout the grind.

A manager finds a box of canned goods with several severely dented cans along the seams. What should be done?

Answer: Discard the seam-dented cans and retain the undamaged ones

Seam or deep dents can compromise the seal, creating risk of contamination including Clostridium botulinum; those cans must be discarded.

Which symptom would NOT require a food handler to be excluded from working with food?

Answer: Mild headache

A mild headache is not a symptom associated with foodborne illness transmission, so it does not require exclusion from food handling duties.

How long can hot TCS food safely remain in the temperature danger zone during prep before it must be discarded?

Answer: 4 hours

TCS food must not be in the temperature danger zone (41°F–135°F) for more than 4 cumulative hours before it becomes unsafe.

When using a three-compartment sink, in which order should the steps be performed?

Answer: Wash, rinse, sanitize, air-dry

The correct order is wash in detergent, rinse off detergent residue, sanitize to kill pathogens, then air-dry to avoid recontamination.