Exam (elaborations)
STATE FOOD SAFETY |80 QUESTIONS WITH COMPLETE VERIFIED SOLUTIONS.
- Course
- FOOD HANDLERS
- Institution
- Howard Community College
STATE FOOD SAFETY |80 QUESTIONS WITH COMPLETE VERIFIED SOLUTIONS.
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STATE FOOD SAFETY 80 QUESTIONS WITH COMPLETE VERIFIED SOLUTIONSA Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do?
A) Restrict until Regulatory approval is obtained
B) Exclude until Regulatory approbal is obtained
C) Allow the worker to resume her normal duties
D) Require her to wear single-used gloves at all times - answer A) Restrict until Regulartory approval is obtained
A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food be safely held without temperature control, as long as it does not exceed 70°F (21°C)?
a. One hour
b. Two hours
c. Four hours
d. Six hours - answer d. Six Hours
To prevent providing shelter for pests, how far above the floor should equipment be raised?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) - answer c. 6 inches (15 cm)
At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter?
a. 2 inches (5 cm)
b. 4 inches (10 cm) c. 6 inches (15 cm)
d. 8 inches (20 cm) - answer b. 4 inches (10 cm)
Which symptom is a food worker required to report to his manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound - answer d. An infected wound
A food worker needs to measure the temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature?
a. In the middle of the casserole
b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish - answer c. In several areas of the casserole
What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia - answer c. Strong oily smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - answer d. Food preperation areas Which confirmed food worker illness must a manager report to the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - answer b. Shigella
A food worker is preparing eggs that will be hot held for service. What is the minimum internal temperature the eggs must reach for at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - answer c. 155°F (68°C)
A food worker is monitoring a self-service station. What must she remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
c. Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm - answer b. Use clean dishes each time they get food
What is a requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands - answer d. Sign reminding workers to wash their hands
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