9. Ground beef cooked in a microwave oven

Transcription

1 1. Which is most likely to be contaminated 6. An operation will offer take-out meals with the virus that causes hepatitis A? produced using the reduced-oxygen packaging (ROP) method to its A. Cooked long grain rice In order to do this, what must the B. Garlic mashed potatoes do? C. Rare cooked hamburger D. Raw oysters on the half shell A. Submit the menu for FDA approval. B. Create a HACCP plan. C. Have equipment approved by the USDA. 2. A preschool cafeteria manager protects D. Require all food handlers to attend a young children's health by serving A. sliced cantaloupe. training on ROP. B. fresh orange juice. 7. The third compartment of a three- C. raw milk. compartment sink should contain D. pasteurized eggs. A. soapy water. B. drying racks. 3. What should a food handler do first to cool C. clear rinse-water. a large stockpot of soup? A. Cover it and place it in the cooler. D. sanitizing solution. B. Stir it frequently with a large spoon. 8. Food handlers should wash their hands C. Cool it at room temperature. between D. Divide it into smaller containers. A. taking out the garbage and refilling the container with a new plastic liner. 4. Which food item can be received at a B. ringing a sale on the cash register and temperature of 45 F (7 C) or lower? sweeping the restroom. C. shaking hands with a guest and A. Fresh fish replenishing the food on the salad bar. B. Fresh poultry D. placing potatoes in storage and removing C. Shell eggs dirty dishes from the dining area. D. Frozen cod fillets 9. Ground beef cooked in a microwave oven 5. Floor coving is used to must reach an internal temperature of A. improve noise reduction capabilities. A. 135 F (57 C). B. eliminate the risk of slips and falls. B. 145 F (63 C). C. increase the resiliency of hard-surface C. 155 F (68 C). flooring. D. 165 F (74 C). D. reduce sharp corners on hard-to-clean floors.

2 10. Cooking a steak in the microwave 15. Steamed vegetables that are served from a requires that the internal temperature reach steam table must be maintained at which temperature? A. 145 F (63 C). B. 155 F (68 C). A. 135 F (57 C) C. 165 F (74 C). B. 145 F (64 C) D. 175 F (79 C). C. 155 F (68 C) 11. One method of denying pests access to an operation is to D. 165 F (74 C) A. install screens on windows and vents. A. Garnishes 16. Which food item can be safely re-served? B. check deliveries after they are stored. B. Individually packaged breadsticks C. keep garbage cans clean and sanitized. C. A basket of hard rolls D. leave space between the floor and D. A small bowl of salsa stationary equipment. 17. How should open, bagged, dry food such 12. Damaged, spoiled, or recalled food must be as flour, rice, and sugar be stored? stored in A. In labeled, approved food containers with A. the employee locker room. tight-fitting lids B. the curbed mop sink area. S. In an uncovered container until all of the C. a walk-in cooler. contents have been used D. an area that is separate from food and C. On a wire rack under exposed water pipes equipment. D. On the floor, 6 inches (15.24 cm) away from 13. An operation receives a delivery of hot the wall roast beef at an internal temperature of 18. Which is the first step when implementing a 125 F (52 C). What should the manager do HACCP plan? with the delivery? A. Establish critical limits. A. Reject it. B. Identify hazards to food. B. Serve it immediately. C. Monitor the flow of food. C. Reheat it before serving. D. Verify that the program works. D. Place it in the cooler to use later. 19. One way a manager can verify that the 14. During which phase in an operation does HACCP system is working is to food safety control begin? A. monitor critical limits. A. Cooking B. develop flow diagrams. B. Preparation C. train food handlers on how to cool food. C. Purchasing D. enter time and temperature cooking D. Storage requirements on recipes

3 20. A food handler comes to work with yellow 24. A ready-to-eat TCS food that has been eyes and skin and has not sought medical commercially processed must be heated to attention. The manager must a temperature of at least A. allow the food handler to return to work in 2 A. 135 F (57 C). days. B. 145 F (63 C). B. allow the food handler to return to work in C. 155 F (68 C). 14 days. D. 165 F (74 C). C. exclude the food handler from work. D. restrict the food handler from working with food. 25. How far off the floor should cleaned and sanitized utensils be stored on kitchen shelving? 21. Cross-contact occurs when A. 1 inch (2.5 cm) A. different pans are used to bake chocolate B. 2 inches (5.1 cm) chip cookies and peanut butter cookies. C. 4 inches (10.2 cm) B. different types of food are cooked in the D. 6 inches (15.2 cm) same fryer. C. shrimp is prepped on the same table as lobster. D. carrots are chopped on the same prep table replaced as lettuce. A. at least daily. B. every 4 hours. 22. When prepping foods, the only piece of C. for each new customer. jewelry that may be worn is a A. medical bracelet. 26. Linen used to line bread baskets should be D. when dirty. B. sterling silver watch. 27. A food handler must be excluded from an C. plain metal band. operation if he or she is diagnosed with an D. beaded necklace. illness caused by what pathogen? A. Campylobacter coli 23. At an operation, what should an employee B. Campylobacter jejuni do when a customer has vomited on the C. Bacillus cereus service counter? A. Call the CDC for instructions on how to D. Salmonella Typhi proceed. 28. What is the most important reason food B. Refer to the operation's policy handlers should NOT chew gum while and procedure manual. working? C. Close the operation until the situation can be addressed. A. Customers may see and find it distasteful. D. Ignore the situation and help the next B. Saliva can be transferred to a food handler's customer. hands. C. It can be a choking hazard. O. It prevents workers from tasting food.

4 29. Which practice is an effective method of 34. A food handler is diagnosed with a disease preventing cross-contamination? caused by enterohemorrhagic and shiga toxin-producing E. coli. Which action is A. Cooking food items to the correct internal management required to take? cooking temperature B. Keeping the kitchen floor and walls clean A. Temporarily close the operation. and sanitary at all times B. Consult the existing HACCP plan. C. Exterminating pests that have entered the C. Notify the local regulatory authority. facility D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat D. Inform the local and regional CDC. 35. A case of frozen pork chops is received thawed. What should the food handler do 30. A manager should install air curtains at the with the case? delivery entrance of an operation in order to A. Accept it but use it right away. B. Accept it and place it in the freezer. A. deny pests access. C. Reject it and return it to the supplier. B. improve ventilation. D. Reject it and throw it in the dumpster. C. eliminate dust. D. reduce utility costs. 36. Manual warewashing sinks must be equipped with 31. The water temperature in the wash sink of a three-compartment sink must be at least A. correctly sized drain boards. B. single-use towels for drying wet dishes. A. 110 F (43 C). C. non-drinkable hot and cold running water. B. 125 F (52 C). D. shelving above the sink for storing cleaners C. 150 F (66 C). and sanitizers. D. 165 F (74 C). 37. At what temperature do shellfish need to be 32. Shell eggs cooked for immediate service maintained during transportation? must reach which internal temperature for 15 seconds? A. 35 F (2 C) B. 55 F (13 C) A. 135 F (57 C) C. 45 F (7 C) B. 145 F (63 C) D. 65 F (18 C) C. 155 F (68 C) D. 165 F (74 C) 38. What is a cross-connection? 33. The only completely reliable backflow- or A. A link between two safe water systems backsiphonage-prevention method is a(n) B. A link between safe and unsafe water C. Piping used in most dishwashers A. air gap. D. Piping used in a drink dispenser B. cross-connection. C. vacuum breaker. D. grease trap.

5 39. Which is an example of "cleaning"? A. Checking the final rinse temperature in the dishwasher B. Spraying a solution of bleach on a cutting board C. Removing food bits from a slicer with a wiping cloth D. Using a dry towel to remove spots from wine glasses 40. Which item should managers and food handlers wear to prevent biological contamination? A. Headband B. Clean apron C. Slip-resistant shoes D. Wrist watch 41. Which technique is acceptable for cooling TCS food? A. Moving the food from a metal pan to a plastic pan B. Breaking down large portions into smaller portions C. Removing pans from hot holding and placing them in the walk-in cooler D. Leaving the hot food on the table until it is cool enough to handle safely 42. After cooking TCS food in the microwave to a minimum internal temperature of 165 F (74 C) for 15 seconds, which step should be taken next? A. Place food in a serving container immediately after removal from the microwave to maintain its temperature. B. Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature. C. Serve food immediately after removal from the microwave to maintain its temperature. D. Allow food to stand covered for 2 minutes after cooking to obtain an even temperature. 43. Which is a physical contaminant? A. Rat poison in tuna salad B. Hepatitis A in a baked potato C. Bones in a boneless chicken breast D. Mold on cheese 44. What is one requirement for a stocked handwashing sink? A. Approved signage B. Box of tissues C. Step-stool D. Unbreakable mirror 45. Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination? A. Physical B. Biological C. Chemical D. Intentional

6 46. Scombrotoxin is primarily associated with which foods? A. Fruit B. Dairy C. Beef D. Fish 47. A food handler begins work at a ready-toeat food station at 7 a.m. At 10 a.m., the food handler takes a break and returns at 10:30 a.m. At 2 p.m., the food handler leaves for the day. When should the food handler wash hands and apply gloves? A. 7 a.m. and 10 a.m. B. 7 a.m. and 10:30 a.m. C. 10 a.m. and 2 p.m. D. 10:30 a.m. and 2 p.m. 48. Who is responsible for ensuring that staff members are informed about food allergies? A. Customers B. Food handlers C. The cook D. The manager 49. Omelets are being made to order for a Sunday brunch. How should the shell eggs be handled to ensure that the omelets are safe for service? A. Keep the eggs in their shells and under refrigeration until they are cooked. B. Wash the eggs before using them. C. Keep the eggs in their shells next to the cooking station until they are cooked. D. Crack all of the eggs at once into a large container kept near the cooking station. 50. A food defense system protects against A. intentional contamination with malicious intent. B. unintentional contamination resulting in illness. C. accidental contamination from packing material. D. having enough food to supply caloric intake. 51. Nausea, vomiting, diarrhea, jaundice, and fever are all reportable A. diagnoses. B. symptoms. C. illnesses. D. exposures. 52. What must happen immediately in a HACCP system when critical limits are not met? A. Corrective action B. Monitoring C. Hazard analysis D. Verification 53. Parasites are most likely to be found in incorrectly frozen A. beef. B. vegetables. C. juice. D. fish.

7 54. What should a manager do when a state 58. A cook checks the temperature of soup adopts the most current model FDA Food being held for service, and it is 130 F (54 C). Code? The cook reheats the soup to 165 F (74 C). This is an example of A. Apply for a new food license and recertify all managers and food handlers. A. taking a corrective action. B. Close the operation until full compliance and B. performing a hazard analysis. training is completed. C. establishing a critical limit. C. Continue operating the same way and D. verifying safety standards. slowly incorporate the new code. D. Update the standard operating procedures and provide training. 59. Cold food should be received at or below an internal temperature of 55. Which agency regulates and inspects eggs? A. O F (-18 C). B. 32 F (O C). A. U.S. Public Health Service (USPHS) C. 41 F (5 C). B. U.S. Department of Agriculture (USDA) D. 50 F (10 C). C. Food and Drug Administration (FDA) D. Centers for Disease Control and Prevention (CDC) 60. What information should be included when training staff about reporting an illness? 56. Floor-mounted equipment must have legs A. Importance of reporting an illness that are at least how tall? B. Loss of sales due to reporting an illness C. Shift coverage when reporting an illness A. 4 in (10.16 ern) D. Risk of losing a job when reporting an B. 6 in (15.24 cm) illness C. 9 in (22.86 ern) 0.12 in (30.48 ern) 61. Electrical power outages and sewage backups are classified as 57. Chili is reheated in the microwave to 155 F (68 C). Halfway through cooking, the chili is A. serious but not food-related violations. stirred. It is then allowed to stand for B. physical security threats. several minutes after cooking. What was C. low-priority regulatory violations. incorrect about this process? A. Cooking it in the microwave D. imminent health hazards. B. Reheating it to 155 F (68 C) 62. A manager notices that a food handler has C. Letting it stand after cooking an infected wound on his or her arm. The D. Stirring it halfway through manager must require the food handler to A. get a release from a medical practitioner. B. cover the wound with a waterproof bandage. C. work in the office until the wound heals. D. apply antibacterial cream to the wound.

8 63. Food handlers must wash their hands after 67. TCS food that is being thawed in a cooler eating, drinking, smoking, and must be maintained at or below which temperature? A. garnishing one plate before garnishing another plate. A. O F (-18 C) B. cutting raw carrots before cutting raw onions. B. 32 F (O C) C. cleaning a stainless steel table with a C. 41 F (5 C) sanitizing solution. D. 45 F (7 C) D. before handling paper money and coins. 68. A delivery of packaged frozen vegetables 64. The most effective way to prevent pest should be rejected if the problems is by A. temperature of the product is O F (-18 C). A. maintaining a clean environment. B. vegetables are hard to the touch. B. exterminating frequently. C. packages are covered with ice crystals. C. applying pesticides regularly. D. supplier name is missing from the package. D. using the right number of traps. 69. A food handler should be excluded from 65. A food handler is washing his or her hands the operation if he or she is diagnosed with when the manager notices a lesion containing puss on one of the food handler's A. diabetes mellitus. fingers. The manager should ensure that B. hepatitis A. the food handler C. a sore throat. D. a high-risk pregnancy. A. returns to work only after covering the lesion with antibiotic cream. 70. Hair restraint requirements do NOT apply to B. does not return to work in any food prep area. A. food handlers. C. washes hands for 15 seconds using warm B. waitstaff and hosts. water. C. receiving clerks. D. wears a finger cot and uses a single-use D. dishwashers. glove. 71. Eggs that are intended for hot holding 66. A common allergen can be found in a should be cooked to which minimum internal temperature for at least 15 seconds? A. peanut butter and jelly sandwich. B. green salad served with a vinaigrette A. 135 F (57 C) dressing. B. 145 F (63 C) C. piece of corn on the cob. C. 155 F (68 C) D. baked potato served with chives. D. 165 F (74 C)

9 72. After 30 minutes of service, a pan of 76. What personal hygiene tool is used to meatballs in a self-service area is at a prevent food contamination? temperature of 120 F (49 C). What must a food handler do with the meatballs? A. Beard trimmer B. Nail clippers A. Do nothing to them because 120 F (49 C) is C. Hair brush acceptable. D. Handwashing sink B. Remove them from the area and cool them immediately. C. Reheat them to 165 F (74 C) for The correct way to take the temperature of seconds. D. Reheat them by increasing the temperature of the steam table. 73. How should food and supplies be stored in package. a dry-storage area? vacuum-packaged food is to A. puncture a package and take its internal temperature. B. place a thermometer on the outside of a c. puncture a package and take the surface temperature under the wrapping. A. Away from the walls and 4 inches off the D. place a thermometer between two floor B. Next to the walls and 4 inches off the floor C. Away from the walls and 6 inches off the floor unopened packages. 78. Food ingredients that are removed from D. Next to the walls and 6 inches off the floor their original packages must be identified by the 74. Which food must be cooked to a minimum A. common name of the food. internal temperature of 155 F (74 C) for 15 seconds? B. supplier's name. C. size of the container. D. list of ingredients. A. Pork roast B. Fish fillets C. Ground beef patties 79. For an iodine sanitizer to be effective, it D. Stuffed peppers must remain in contact with the utensil or 75. Which method of thawing food is correct? A.7 B.10 A. Under running water that is 80 F (27 C) C.30 B. On the prep table overnight D.60 C. As part of the cooking process D. In a steam table surface for at least how many seconds?

10 80. An operation that would like to cure its own meats on site is required to A. create a HACCP plan. B. limit curing to pork and poultry only. C. use an accelerated curing process. D. use only meats raised and slaughtered in the U.S. 85. A food handler has recently been diagnosed with hepatitis A. When should the manager report the illness to the regulatory authority? A. If a physician has become involved B. At the end of the shift C. Immediately upon learning of the illness D. When the food handler shows symptoms 81. Shellfish tags must be kept for A. 24 hours after the product is served. B. 45 days after the product is delivered. C. 60 days after the product's supplier is paid. D. 90 days after the product's container is empty. 82. The risk of foodborne illness caused by parasites can be reduced by A. purchasing fish and produce from an approved supplier. B. throwing out all dented cans or cans without labels. C. adding acid to food to kill the parasites. D. establishing an integrated pest management program. 83. Food removed from its original packaging for use in an operation must be labeled with the A. source of each major allergen. B. list of artificial colors and flavors. C. name and location of the supplier. D. common name of the food. 86. When serving a highly susceptible population, time as the control for safety should never be used for A. apple cider. B. raw eggs. C. milk. D. cheese. 87. The best way to minimize the growth of bacteria in TCS food in a cold-holding unit is to A. cook all foods to a minimum of 135 F (5rC). B. use separate utensils for dispensing each food. C. wear gloves to prevent bare-handed contact with foods. D. maintain foods at 41 F (5 C) or below. 88. A hose connected to running water that is left submerged in a bucket is an example of a(n) A. grease trap. B. air gap. C. cross-connection. D. vacuum breaker. 84. An operation that serves raw oysters on the half she" can best ensure safety by A. purchasing oysters from the nearest dealer. B. refrigerating the oysters after receiving them. C. purchasing oysters from an approved supplier. D. rinsing the oysters in warm water.

11 89. Checking the identification badge of a vendor is an example of which food defense principle? A. Employees B. Look C. Assure D. Reports 90. If an operation wants to add a fryer and increase the size of the hood in the prep area, the owner/operator should contact the A. regulatory authority and submit the appropriate paperwork. B. city assessor for approval to remodel the prep area. C. building inspector after remodeling the prep area. D. county clerk for approval of the plan and then remodel the prep area.