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Food Safety Test|80 Questions and Answers
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Food Safety Test|80 Questions and Answers
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Food Safety Test|80 Questionsand Answers
What should a manager do to prevent deliberate contamination of food by customers? - -Do not allow customers in non-public areas -The manager of a facility has decided to let a culinary school tour the facility.
What should the manager do to prepare for the tour? - -Have the school schedule the tour for a time that will allow foodservice items to be protected from contamination -What is a sign of cockroach infestation? - -Strong oily smells -An employee is chewing gum when she arrives to her shift.
Under what circumstance may the manager allow her to chew gum? - -If she
only chews the gum in the break room -How long can a hot pan of chicken tenders be held without temperature control? - -4 hours -Which task would allow for bare-hand contact with ready-to-eat foods, without regulatory authority approval? - -Washing fruits and vegetables -How should a manager prevent a pest infestation? - -Routinely inspect for signs of pests -A food worker has just taken out the trash and has applied a hand antiseptic since returning to the kitchen. What should the manager direct the food worker to do next? - -Wash hands -Which practice could cause cross-contact with one of the eight major food allergens? - -Frying french fries in the same oil as chicken nuggets -What can a food worker drink while working? - -A water cup with a lid and straw -A food worker is learning how to clean and sanitize
dishes in a three-compartment sink. What is the third step of the five-step process? - -Rinse the dishes with clear,
clean water -A food worker at a nursing home reports that her
roommate was diagnosed with Norovirus over the weekend. What must the manager do? - -Restrict to non-food duties -A manager is preparing to train some new employees.
Which topic should she include, according to the FDA food Code? - -Food allergy awareness -Which characteristic would qualify a food as time/temperature control for safety food (TCS/PHF)? - -High moisture content -A chef wants to refrigerate beef that has been partially cooked through a non-continuous cooking process.
What must be done first to ensure food safety? - -Labeling the beef as product that must be fully cooked before sale or service -A food worker prepares lasagna with ground meat that was cooked two days ago and ricotta cheese from a package opened the day before.
How should the food worker date mark the lasagna? - -With the date 7 days from the ground meat being cooked -A food worker cooks chicken and prepares chicken salad sandwiches.
Where should the food worker store the sandwiches in the refrigerator? - -
On the same shelf as a ready-to-eat fruit salad -What is one of the 8 major food allergens according to the FDA? - -Milk -A food worker has cooked vegetable soup. The soup needs to be cooled from 135 degrees F to 70 degrees F.
What is the maximum cooling time permitted for this food item according to the FDA food code? - -Within 2 hrs -A food worker is cooking a pan of ground pork.
What is the minimum temperature it must reach while cooking? - -155 degrees F -What does the FDA food code require of a hot water system in a food establishment? - -Meets peak hot water demand -What is the required clearance between the floor and a stove? - -6 inches -Which event would require a food worker to restock a pan of macaroni and cheese on a buffet table? - -The pan has been displayed for 6 hrs without temperature control -What is the maximum temperature allowed while cold holding boiled eggs at a salad bar? - -41 degrees F
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