The space between the faucet and the flood rim of a sink is known as a(n) A. vacuum breaker. B. cross-connection. C. air gap. D. water filter.

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1 Seafood gumbo. was prepped on Thursday, properly cooled and stored, and reheated Friday night for dinner. At this point, how many times has the gumbo passed throuqh the temperature danger zone? A.1 B.2 C.3 D.4 A nursing horne has placed an order for 25 box lunches for a picnic. A specialty sandwich will be served. In reviewing the standard ingredients for this sandwich, which item should be left off? A. Honey mustard dressing B. Raw alfalfa sprouts C. Whole grain bun D. Chopped green peppers When cooking raw foods in a microwave, food must be A. kept uncovered during the cooking process. B. stirred midway through the cooking process. C. cooked for a minimum of 3 minutes. D. cooked in a disposable container. A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the minimum internal temperature is applying which HACCP principle? A. Corrective action B. Hazard analysis C. Record keeping D. Verification An operation is establishing a HACCP plan. To ensure its effectiveness, the manager has decided to cook every chicken breast to a minimum internal temperature of 170 F (77 C) for 15 seconds. This is an example of A. verifying that the system works. B. identifying corrective actions. C. establishing critical limits. D. determining critical control points. What is the first step in the correct handwashing process? A. Wet hands with warm water. B. Dry hands and arms with a hot-air dryer. C. Apply soap and scrub hands and underneath fingernails. D. Use hand antiseptic before applying soap. Ready-to-eat TCS food prepped onsite may be stored in a cooler for up to 7 days as Ionq as the internal temperature of the food remains at or below A. 41 F (5 C). B. 45 F (7 C). C. 50 F (10 C). D. 70 F (21 C). After observinq a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the manager should A. stop the food handler immediately and review the correct procedures for garbage handling. B. wipe the prep table immediately while the food handler takes the garbage outside quickly. C. ask the food handler to clean and rinse the prep table after taking the garbage outside. D. help the food handler double bag the garbage to minimize the possibility of leaks.

2 The space between the faucet and the flood rim of a sink is known as a(n) A. vacuum breaker. B. cross-connection. C. air gap. D. water filter.

3 Before cantaloupes are sliced, they should be A. tested to make sure they are fresh. B. wiped down with a cloth towel. C. washed under running water. D. separated by size. What is the best way to handle recalled food items? A. Keep them in inventory while awaiting further instructions, but ask staff not to use them. B. Remove them from inventory and discard them as quickly as possible. C. Remove them from inventory and donate them to a local food bank. D. Remove them from inventory and relocate them to a separate area. TCS food is often A. moist and contains protein. B. moist and low in fat C. stored at room temperature and contains protein. D. dry and high in trans-fatty acids. Where should chemical detergents and sanitizers be stored? A. In a storage room above food items B. In a storage area next to single-service articles C. On shelves in the dishwashing area D. On top of the ice maker, next to the ice scoop A temperature measuring device that is attached to a shipment of food to monitor temperatures during transport is called a A. glass-stemmed immersion probe. B. air temperature probe. C. infrared thermometer. D. time-temperature indicator. Who should be contacted before starting new construction or extensive remodeling of an existing facility? A. National Restaurant Association B. Food and Drug Administration c. National Sanitary Foundation D. Local regulatory authority When should hand antiseptics be used? A. When handwashing stations are not available. B. Before drying hands to remove excess soap. C. After handling money and before handling food. D. After washing and drying hands correctly. Critical control points in a HACCP plan help to ensure that unsafe TCS foods are A. donated to a food bank. B. set aside for reuse. C. returned to the supplier. D. not consumed by the public.

4 A server places dirty dishes in "a bus pan and then plates a piece of pie. Before plating the pie, the server should A. wipe hands on an apron to remove any food residue. B. apply antimicrobial hand antiseptic approved by the FDA. C. put on single-use gloves. D. wash hands with warm water and soap. Baked lasagna should be reheated for holding to at least which temperature for 15 seconds? A. 145 F (63 C) B. 155 F (68 C) C. 165 F (74 C) D. 175 F (79 C) When using additives in food to help extend its shelf life, an operation must first A. get permission from the USDA. B. obtain a variance from the local regulatory authority. C. train staff on how to handle the food. D. determine the five risk factors involved. Cooked rice must be hot held at a minimum temperature of A. 135 F (57 C). B. 145 F (63 C). C. 155 F (68 C). Which items may be placed in the same insulated container with packages of raw steaks for transport to an off-site event? A. Containers of pasta salad B. Fresh pork chops C. Packages of vegetables D. Raw poultry breasts Bacteria generally grow well in foods that A. are cool, dry, and highly acidic. B. contain protein, are moist, and are neutral to slightly acidic. C. contain protein, are cool and dry, and are highly acidic. D. are very hot, calcium rich, and are neutral to slightly acidic.. Which food must be stored at a temperature of 41 F (5 C) or lower? A. Ham-and-cheese sandwich B. Beef jerky and cracker appetizers C. Cookies-and-brownies tray D. Fruit basket with uncut fruit Correct handwashing reduces the chance of food being contaminated with A. soap. B. pathogens. C. nutrients. D. nail polish. The only acceptable jewelry for a food handler is a A. waterproof watch. B. rubber bracelet. C. medical bracelet. D. plain metal ring. A manager should install air curtains at the delivery entrance of an operation in order to A. deny pests access. B. improve ventilation. C. eliminate dust. D. reduce utility costs.

5 Cold TCS food must be received at an internal temperature of no higher than A. 32 F (O C). B. 35 F (2 C). C. 41 F (5 C). D. 45 F (rc). Flavor injected pork roasts must be cooked to a minimum internal temperature of A. 135 F (57 C). B. 145 F (63 C). C. 155 F (68 C). A food handler who has been diagnosed with norovirus has been symptom-free of vomiting and diarrhea for 24 hours. The manager may continue the exclusion of the food handler if the A. food handler has a documented history of absenteeism. B. owner/operator offers extra paid days off for the work time missed. C. operation serves a highly susceptible population. D. manager has work experience in some area of medicine. Which item should a food handler remove and store correctly before using the restroom? A. Hat B. Apron C. Gloves D. Jewelry A ready-to-eat TCS food that has been commercially processed must be heated to a temperature of at least A. 135 F (57 C). B. 145 F (63 C). C. 155 F (68 C). Salmon cooked on a grill should reach which minimum internal temperature for 15 seconds? A. 140 F (60 C) B. 145 F (63 C) C. 155 F (68 C) D. 165 F (74 C) 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. A variance from the local health authority is required when A. cooking steak to less than 145 F (63 C). B. using unpasteurized eggs for baked goods. C. displaying live molluscan shellfish in a tank. D. reheating food on a steam table to 165 F (74 C). Seafood must be cooked to a minimum internal temperature of A. 135 F (57 C). B. 145 F (63 C). C. 155 F (68 C). o.

6 A common allergen found in yogurt is A. berries. B. honey. C. milk. D. granola. Which food item should be rejected at receiving? A. Fresh fish combined with shellfish B. Shellfish with a seaweed smell C. Fresh fish received on ice D. Live shellfish without a shellstock identification tag A delivery of packaged frozen vegetables should be rejected if the A. temperature of the product is OaF (-18 C). B. vegetables are hard to the touch. C. packages are covered with ice crystals. D. supplier name is missing from the package. An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do? A. Submit the menu for FDA approval. B. Create a HACCP plan. C. Have equipment approved by the USDA. D. Require all food handlers to attend a training on ROP. The "T" in the ALERT Food Defense Awareness program deals with A. TCS food. B. temperature. C. tasks. D. threats. The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness is the A. diagnosing physician. B. manager. C. infected food handler. D. CDC investigator. A food handler with long hair should A. wear a hair clip. B. put it in a ponytail. C. cover it with a restraint. D. secure it with hair spray. A cloth that is used for wiping counters and equipment should be stored between uses in A. sanitizer solution. B. degreasing solution. C. clean rinse water. D. warm soapy water Canned food is dangerous when it has a A. water stain on the shipping carton. B. swollen top or bottom. C. dusty outer surface. D. flattened end. What will happen if an operation does not take action when an imminent health hazard occurs? A. Negative publicity from local and state media sources B. Immediate closure by the regulatory authority C. Increased workers' compensation premiums D. Poor performance reviews by the manager

7 The ambient air thermometer in a hotholding unit must be located A. in the warmest part of the unit. B. in the coolest part of the unit. C. near the center of the unit. D. near the heating element of the unit. How should a food handler restrain long hair? A. Braid all exposed hair. B. Cut hair to ear length. C. Use a clip or elastic band to gather hair back. D. Put all hair up under a hat. Key drop deliveries are allowed when A. theft or contamination is possible. B. food is placed in the correct storage location. C. suppliers are exempt from regular receiving procedures. D. food service operators are prevented from rejecting invoiced items. A food handler applies hand antiseptic and then scrubs hands and forearms for 15 seconds under warm running water. The food handler then thoroughly rinses and dries hands with a hot air drier. The mistake in this process was that the food handler A. did not follow up by applying a hand lotion. B. did not use a single-use towel to dry hands. C. scrubbed hands for 15 seconds instead of 20. D. used hand antiseptic instead of an approved soap. The minimum internal cooking temperature for vegetables is A. 120 F (49 C). B.125 F (52 C). C.130 F(54 C). D. 135 F (57 C). Hot TCS food received at which temperature can be accepted? A. 130 F (54 C) B. 132 F (56 C) C. 134 F (S7 C) D. 137 F (58 C) What is the first step in setting up a threecompartment sink? A. Add a food service-approved detergent to all three sinks B. Fill all of the sinks 'with hot water at a temperature of 11 OaF (43 C) C. Clean and sanitize the sinks and drain boards D. Check the concentration of sanitizer in the third sink What is one way to correctly cool a 25- gallon batch of chili for later use? A. Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking B. Placing the hot chili in the freezer for the first 2 hours C. Using plastic containers rather than metal to cool the chili D. Placing the chili in refrigeration after it has reached 100 F (21 C)

8 An emergency that disrupts the normal water supply may require the use of A. low-flush toilets that use less drinkable water. B. single-use disposable plates, forks, knives, and spoons. C. water transported from home in large opentop containers. D. moist towelettes for wiping off dishes and utensils. Viruses such as norovirus and hepatitis A are directly related to contamination from A. bacteria. B. spores. C. parasites. D. feces. Which is an example of a physical contaminant? A. Mold B. Detergent C. Broken glass D. Toxic algae A chemical sanitizing solution's effectiveness depends on the A. water hardness, ph, and temperature of the solution. B. color, odor, and scent of the solution. C. type of test strips used to test the solution. D. number of surfaces to be sanitized with the solution. The organization that sets foodservice equipment standards is the A. FDA. B. CDC. C.NSF. D. MSDS. Broccoli cooked for hot-holding must be cooked to a minimum internal temperature of A. 125 F (52 C). B. 135 F (57 C). C. 145T (63 C). The government agency that is responsible For the regulation and inspection of meat, poultry, and eggs is the A. FDA. B. USDA. C. PHS. D. CDC. A thermometer for measuring food temperatures should be accurate to ± 2 F (± 1 C), easy to read, and A. calibrated. B. mercury-filled. C. equipped with a glass stem. D. scaled from 41 F to 135 F(5 C to 57 C). An acceptable method of cooling food is to A. place the food in a sink of standing cold water. B. leave the food in ambient air on a counter. C. set the food in a deep-dish pan in the cooler. D. stir the food after placing it in an ice water bath.

9 A delivery of fresh shell eggs should be rejected if the eggs are A. marked grade B. B. below a temperature of 41 F (5 C). C. dirty or cracked. D. not pasteurized. A food handler uses a slicer immediately after applying a food-approved sanitizing solution. Which type of contamination could occur because of this action? A. Chemical B. Physical C. Equipment D. Biological The temperature of poultry is measured during cooking. This is an example of A. conducting a hazard analysis. B. determining critical control points. C. taking corrective action. D. monitoring to determine if a critical limit is met. A label on foods prepared and packaged onsite for retail sales must list which information? A. A copy of the recipe used to prep the product B. A list of all ingredients used in descending order by weight C. Inspection score of the prep facility D. Use-by dates that are S days after product prep The best way to thaw TCS food is to A. allow it to sit at room temperature until it reaches 41 F (S C) or less. B. completely submerge it in water at 41 F (5 C) or less. C. refrigerate it and maintain its temperature at 41 F (5 C) or less. D. microwave it until the temperature reaches 41 F (5 C). A cook is serving leftover chicken stew for lunch at a nursing home. Before placing it in hot holding, it must reach which internal temperature for 15 seconds? A. 135 F (57 C). B.145 F (63 C). C.155 F (68 C). During which phase in an operation does food safety control begin? A. Cooking B. Preparation C. Purchasing D. Storage Once a ready-to-eat TCS food has been opened, a cook has how many hours before the food must be used and/or properly labeled? A. 12 B.24 C.36 D.48 '.'

10 Which type of sink must be used for handwashing? A. Service B. Handwashing C. Prep D. Warewashing A stem thermometer with a small-diameter probe is required for A. measuring hot and cold TCS foods. B. food equipment maintenance procedures. C. monitoring ambient kitchen temperatures. D. filling kitchen par stock requirements. Which must be in place if an operation wants to vacuum-package meat? A. Master cleaning schedule B. Occupational safety plan C. USDA-inspected certificate D. HACCP plan During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do? A. Direct the food handler to put on a new pair of gloves and finish preparing the poultry. B. Discipline the food.handler immediately and stop the service of poultry for the day. C. Stop the preparation of poultry until all the food-prep surfaces can be cleaned. D. Throw out the cooked poultry and reinforce correct food handling. A food handler arrives to work with jaundice. This symptom may indicate exposure to A. hepatitis A. B. Shigella spp. C. norovirus. D. Salmonella Typhi. Which risk may result from having a crossconnection? A. Sprinkler systems may be disabled. B. Beverage dispensers may be damaged by corrosive minerals. C. Grease traps may become blocked. D. The drinkable water supply may become contaminated. A food handler wearing nail polish without gloves could contaminate the food with which type of contaminant? A. Biological B. Physical C. Chemical D. Universal What is one approved way to preset utensils? A. Wrap them in a napkin. B. Preset indoors only. C. Remove them at the end of the day. D. Use only clear plastic utensils. Which type of contamination can result from using a glass to scoop ice? A. Biological B. Chemical C. Physical D. Structural

11 An example of TCS food is a(n) A. unopened jar of tomato sauce. B. jar of mustard. C. loaf of bread. D. bowl of cooked rice. What is ppm? A. A way to determine water activity B. The ph of a solution C. A measure of bacterial growth D. The concentration of a solution When using running water as a method of thawing food, the water temperature should be at or below A. 41 F (5 C). B. 70 F (21 C). C. 125 F (52 C). D. 135 F (57 C). Which type of sanitizer is bleach? A. Chlorine B. Detergent C. Iodine D. Quats An operation must obtain a variance from the regulatory authority if A. menu items contain food allergens. B. a special's recipe has changed. C. smoking is used as a method of food preservation. D. pasteurized eggs are used in a nursing home. Storage containers for recyclables must be designed to A. eliminate foul odors. B. prevent the entry of rodents. C. be easy to lift. D. allow liquids to drain out. TCS food prepared on site may be held at 41 F (5 C) or lower for a maximum of how many days? A.3 B.5 C Poultry has been correctly cooked when it heats to which minimum internal temperature for 15 seconds? A. 155 F (68 C). B. 160 F (71 C). C. 165 F (74 C). D. 170 F (77 C). When working around food, a food handler is required to wear A. a hair restraint. B. a water-repellent apron. C. heavy-duty gloves. D. comfortable shoes. What is one way of preventing backflow? A. Using an appropriately placed air gap B. Creating a cross-connection with the drain C. Using pipes made of non-corrosive material D. Inspecting food prep sinks on a regular basis '.'