Food Handler Practice Test 2

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

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What food safety practice can prevent cross-contact?

Correct! Wrong!

Washing, rinsing, and sanitizing utensils before each use can prevent cross-contact.

What is the final step in cleaning and sanitizing a prep table?

Correct! Wrong!

The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.

What is the maximum number of days that ready-to-eat food can be stored if held at 41°F (5°C)?

Correct! Wrong!

Ready-to-eat food can be stored if held at 41°F (5°C) for a maximum of 7 days.

When can a food handler with a sore throat and a fever return to work with or around food?

Correct! Wrong!

A food handler with a sore throat and a fever can return to work with or around food when a written medical release is provided.

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Correct! Wrong!

Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.

TCS food reheated for hot-holding must reach what temperature?

Correct! Wrong!

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.

What is the final step in cleaning and sanitizing a prep table?

Correct! Wrong!

The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.

Which group of individuals has a higher risk of foodborne illness?

Correct! Wrong!

The elderly have a higher risk of foodborne illness.

TCS food reheated for hot-holding must reach what temperature?

Correct! Wrong!

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.

What is the most likely cause of wheezing and hives?

Correct! Wrong!

Food allergies are the most likely cause of wheezing and hives.

Hot TCS food can be held without temperature control for a maximum of:

Correct! Wrong!

Hot TCS food can be held without temperature control for a maximum of 4 hours.

What organization requires Material Safety Data Sheets?

Correct! Wrong!

The Occupational Safety and Health Administration requires Material Safety Data Sheets.

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

Correct! Wrong!

To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.

How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?

Correct! Wrong!

An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.

What must a food handler with a hand wound do to safely work with food?

Correct! Wrong!

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.

What is a basic characteristic of a virus?

Correct! Wrong!

A virus requires a living host to grow.

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Correct! Wrong!

Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.

What must a food handler with a hand wound do to safely work with food?

Correct! Wrong!

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.

When should a shipment of fresh chicken be rejected?

Correct! Wrong!

A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).

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