Practice Test 1 Flashcards

Which of the following is an example of a biological food safety hazard?

Answer: Salmonella bacteria in undercooked chicken

Salmonella is a biological hazard — a pathogenic microorganism that can cause foodborne illness.

How far from the floor must shelving in a dry-storage area be located?

Answer: 6 inches (15 cm)

Dry storage shelving must be at least 6 inches (15 cm) off the floor to allow for cleaning and to prevent pest harborage.

What is the maximum amount of time that hot food can be held without temperature control (time as a public health control)?

Answer: 4 hours

When using time as a public health control, hot food may be held without temperature control for a maximum of 4 hours.

A manager observes that a delivery of canned tomatoes has swollen, dented seams, or leaking cans. What should be done?

Answer: Reject the shipment and document the refusal

Cans that are swollen, have leaking seams, or are severely dented must be rejected because they may harbor Clostridium botulinum toxin.

When is it acceptable for a food handler to use hand sanitizer instead of washing their hands?

Answer: As an additional step after washing hands with soap and water

Hand sanitizer is only appropriate as a supplemental step after proper handwashing — it does not replace handwashing.

What must a food manager do when they receive a written report from a health inspector listing critical violations?

Answer: Correct critical violations immediately or within the time frame specified by the regulatory authority

Critical violations pose an immediate health risk and must be corrected immediately or within the time frame set by the regulatory authority.