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360 ANSI Training Food Test: Questions W/Correct Answers
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360 ANSI Training Food Test: Questions W/Correct Answers
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360 ANSI Training Food Test:Questions W/Correct Answers
People handle food that others eat. That means it is possible for people to
contaminate food. People can contaminate food _______.
accidentally
deliberately
with unwashed hands
accidentally, deliberately, or with unwashed hands Correct Ans -
accidentally, deliberately, or with unwashed hands
You should wash your hands _______.
after cutting carrots, before cutting tomatoes
after putting clean dishes away
before putting on disposable gloves
before going to the bathroom Correct Ans - before putting on
disposable gloves
A cook who is doing a quality check on the serving lines by tasting sauces and
sides must _______.
wash hands after tasting every item
use a clean spoon for each item
taste all items below 41°F first
always taste the oldest items first Correct Ans - use a clean spoon for
each item
Why should you stock only brightly colored bandages for first aid supplies?
So they can add some color to a commonly starched-white environment.
So customers can see them and feel confident all precautions are being taken.
So they can be more easily be found should they fall into food.
, So inspectors will notice that you are in compliance with FDA Food Code.
Correct Ans - So they can be more easily be found should they fall into
food.
Which one of the following contaminants is a physical contaminant?
Hair
Salmonella
Insecticide
Botulism Correct Ans - Hair
How long should you wash your hands?
5 seconds
20 seconds
30 seconds
1 minute Correct Ans - 20 seconds
Contamination of food items by other living organisms is known as:
Physical contamination
Biological contamination
Chemical contamination
All of the above Correct Ans - Biological contamination
Which of the following statements is not true about thermometers and
temperature taking?
Only managers should take food temperatures.
Temperatures must be taken with calibrated thermometers.
Temperatures should be taken when food is received.
Temperatures should be taken while food is being held for service.
Correct Ans - Only managers should take food temperatures.
What is the maximum number of hours that food can be held in the food
danger zone?
1 hour
3 hours
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