Multiple Choice Questions

The handwashing sink may be used for washing hands and
  • Fingernails
  • Cut tomatoes
  • Nothing else
  • Washing dishes without a hair covering
What food items need time and temperature control for safety?
  • Hand lotion
  • Sliced melons
  • Cut tomatoes
  • A roast at 125 deg F
Which food was received in the temperature danger zone?
  • Sliced melons
  • Control time and temperature
  • Behind food dated June 27
  • Potato salad at 43 deg F
When should hand antiseptics be used?
  • Nothing else
  • After handwashing
  • Potato salad at 43 deg F
  • By air drying it
The three types of hazards that make food unsafe are
  • chemical, physical, biological
  • 41 F and 135 F ( 5 C and 57 C)
  • Behind food dated June 27
  • Practicing good personal hygiene
Storing toothpicks on shelves above food in storage can cause which type of contamination?
  • Physical hazard
  • Fingernails
  • Diarrhea
  • Physical
A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the solution to sanitize pans?
  • Practicing good personal hygiene
  • Wash hands correctly
  • No, because the sanitizer won't be effective
  • Find the ice scoop and use it to scoop the ice.
Which food is at a temperature that allows bacteria to grow well?
  • Fish held at 126 deg F
  • A roast at 125 deg F
  • Sliced melons
  • Potato salad at 43 deg F
A food handler washes hands after using the restroom. This an example of
  • Practicing good personal hygiene
  • No, because the sanitizer won't be effective
  • Place food under sneeze guards
  • Find the ice scoop and use it to scoop the ice.
Food contamination caused by pathogens on a food handler's body can be controlled by
  • Good personal hygiene
  • It cannot be detected
  • 110 deg F (43 deg C)
  • Wash hands correctly
How many seconds should the entire handwashing process take?
  • 24
  • Walls
  • 20
  • Place food under sneeze guards
Which is NOT required in a stocked handwashing station?
  • Hand lotion
  • Filet bone
  • Control time and temperature
  • Mop bucket
A food handler cleans up a spill. What should the food handler do next?
  • Practicing good personal hygiene
  • Wash hands correctly
  • A roast at 125 deg F
  • Find the ice scoop and use it to scoop the ice.
Which food is stored correctly?
  • Sliced melons
  • Carton of apples on a shelf 6 inches off the floor
  • Filet bone
  • Potato salad at 43 deg F
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if i will be held for longer than how many hours?
  • Wheat bread
  • 4
  • 20
  • 24
Which is a sign of pests in an operation?
  • Carton of apples on a shelf 6 inches off the floor
  • Washing dishes without a hair covering
  • 5 gallon bucket of powered sanitizer
  • Small pin holes found in sink plumbing
Which is the correct order for handwashing?
  • Small pin holes found in sink plumbing
  • Hand lotion
  • Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
  • Fish held at 126 deg F
Surfaces that touch food are called
  • It cannot be detected
  • After handwashing
  • Food-contact surfaces
  • Control time and temperature
Removing an apron before using the restroom is an example of
  • Small pin holes found in sink plumbing
  • Behind food dated June 27
  • Practicing good personal hygiene
  • chemical, physical, biological
Which activity is an example of poor personal hygiene?
  • Fish held at 126 deg F
  • chemical, physical, biological
  • Washing dishes without a hair covering
  • Small pin holes found in sink plumbing
What is the best way to limit the growth of bacteria in food?
  • Potato salad at 43 deg F
  • chemical, physical, biological
  • Place food under sneeze guards
  • Control time and temperature
Which is a physical hazard?
  • Small pin holes found in sink plumbing
  • Hand lotion
  • Filet bone
  • Sliced melons
A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergen?
  • Wheat bread
  • By air drying it
  • Hand lotion
  • It cannot be detected
How can a food handler identify food that has been contaminated with pathogens?
  • Fish held at 126 deg F
  • It cannot be detected
  • Good personal hygiene
  • Place food under sneeze guards
Uncovered lightbulbs may expose food to which type of hazard?
  • Cut tomatoes
  • Calibrated
  • Physical hazard
  • chemical, physical, biological
How can an operation prevent cross-contamination in self-service areas?
  • Wash hands correctly
  • Behind food dated June 27
  • Place food under sneeze guards
  • Practicing good personal hygiene
A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. What should the food handler do?
  • Fingernails
  • Find the ice scoop and use it to scoop the ice.
  • Wash hands correctly
  • No, because the sanitizer won't be effective
When constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?
  • 20
  • 110 deg F (43 deg C)
  • 24
  • 4
Cross-contamination could be caused by carrying
  • Practicing good personal hygiene
  • Drinking glasses by their rims
  • Washing dishes without a hair covering
  • 41 F and 135 F ( 5 C and 57 C)
Which hot food is in the temperature danger zone?
  • Fish held at 126 deg F
  • Behind food dated June 27
  • Potato salad at 43 deg F
  • It cannot be detected
Pathogens grow well between which temperatures?
  • 41 F and 135 F ( 5 C and 57 C)
  • chemical, physical, biological
  • Drinking glasses by their rims
  • Potato salad at 43 deg F
During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath
  • Physical
  • Calibrated
  • Good personal hygiene
  • Fingernails
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Multiple Choice Questions
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